Georgian cuisine is popular all over the world. Satsivi, satsebeli, pkhali - these words are familiar not only to the Russian ear. Spicy, spicy, vibrant, this cuisine has fans among both French gourmets and cosmopolitan Americans. Kharcho in Georgia is the same as borscht in Ukraine - each housewife has her own recipe and only it is the only correct one. Someone cooks kharcho only from beef, someone quite correctly believes that lamb, pork, and even turkey meat will do. After all, the main thing is technology. And yet the classic kharcho is cooked in beef broth.
It is necessary
-
- 1 kilogram of beef brisket;
- 0.5 kilograms of lamb;
- 0.5 kilograms of large fleshy tomatoes;
- 0.5 kilograms of onions;
- 250 grams of rice;
- 3 liters of water;
- roots
- spices.
Instructions
Step 1
Rinse the meat and cut into small pieces, cover with cold water and put on medium heat. You want a clear broth, so all foam must be removed before the water boils.
Step 2
Place finely chopped onions in a large heavy-bottomed saucepan. Put it on fire and simmer the onion over medium heat, adding the fat removed from the broth from time to time. Rinse the lamb, cut into medium pieces and place directly with the bones on the onion. Fry the meat over high heat.
Step 3
Remove the pieces of beef from the broth and place over the lamb and onion. Reduce the heat and simmer the meat and onions under the lid for at least 15-20 minutes.
Step 4
In the broth from which you extracted the meat, add the roots, carrots and a small onion, right in the husk. The onion skins will give the soup color and the roots will add extra flavor.
Step 5
Scald the tomatoes, peel, cut into medium pieces, not worrying too much about their shape, but trying to preserve the juice and put them to the meat. Simmer for another 15 minutes, until the tomatoes are completely boiled.
Step 6
Strain the broth and pour into the bulk of meat, onions and tomatoes. Salt and wait until it boils. It's time to put the rice.
Step 7
While the rice is cooking, prepare the dressing. Pound the garlic, hot peppers and coriander seeds with coarse salt until a single spicy and pungently smelling mass is formed.
Step 8
Reduce heat, add spice mixture, black pepper and bay leaf. Cook the kharcho for a few more minutes and remove from heat. Serve with fresh cilantro and parsley.
