Georgian national soup kharcho, which is the country's culinary pride, is a combination of beef, tkemali, nuts, herbs and garlic. Different regions of Georgia have their own recipe for making kharcho, so they always specify: Georgian kharcho soup or Megrelian kharcho soup. It will turn out to be surprisingly tasty and unusually thick kharcho in Georgian.
It is necessary
- - 400 g of beef (tenderloin);
- - 70 g of walnuts (kernels);
- - 100 g of rice;
- - 100 ml of tkemali sauce;
- - onions - 1 pc.;
- - garlic - 2 cloves;
- - 2 tsp adjika seasonings;
- - vegetable oil (for frying);
- - dill, cilantro - 1 bunch;
- - salt, pepper - to taste.
Instructions
Step 1
For a classic kharcho, you need to take beef meat and prepare beef broth based on it. Translated from the Georgian language, kharcho is "beef soup". Rinse the beef tenderloin and cut into small pieces.
Step 2
Pour 4 liters of water into a large saucepan, dip the meat into it and cook over low heat for about 1 hour.
Step 3
Prepare the rest of the ingredients for kharcho. Peel and finely chop the onions, then fry in a pan in vegetable oil until golden brown.
Step 4
Grind the walnut kernels in a mortar or blender. Rinse the rice under cool running water. Take the tkemali sauce that you can buy at the store. Also, this sauce can be replaced with 4 tbsp. l. tomato paste. Rinse the dill and cilantro and chop finely, crush the garlic cloves with a garlic press.
Step 5
Put rice in boiling beef broth and boil for about 5 minutes. Next, add onions, walnuts and onions to the soup, tkemali and keep on fire for another 5 minutes. In the next step, add salt, pepper to taste and adjika as a seasoning. After a few minutes, add the herbs and crushed garlic, then stir the soup and cook for about 5-7 minutes more under a closed lid.
Step 6
Before serving, it is necessary that the tasty and aromatic Georgian kharcho be infused.
