Kharcho with pearl barley is perfect for the dining table. This dish turns out to be incredibly aromatic, very satisfying and tasty. It is not difficult to prepare it, both an experienced chef and a beginner can handle it.
Ingredients:
- 350-400 g of beef;
- 3 garlic cloves;
- 1 onion and carrot;
- 3 pickled cucumbers;
- ½ glass of pearl barley;
- 60 g celery;
- 1 potato tuber;
- 1 full tablespoon of tkemali
- spice.
Preparation:
- Experienced chefs recommend soaking the pearl barley a few hours before starting the soup.
- It is necessary to rinse the meat in running water. Dip it in a saucepan and cover with water. Next, the beef must be put on a low heat, when the water boils, it must be reduced to a minimum, but so that the broth does not stop boiling. Cook the meat until cooked through.
- After the beef is cooked, it must be removed from the broth. Put the lavrushka and pre-peeled, washed and finely chopped onion in a saucepan.
- Peel the celery and rinse under running water. Next, you need to chop it by cutting it into small strips with a knife. Do the same with carrots. Prepared roots are also dipped in boiling broth.
- Potato tubers need to be peeled, washed and cut into small cubes. Then they are also dipped in a saucepan.
- After a third of an hour has passed, add garlic to the soup, which can be finely chopped or passed through a garlic press. Drain the liquid from the pearl barley and rinse it thoroughly. Next, the barley must be poured into a saucepan to the other ingredients. Kharcho should be boiled for about 60 minutes, while the broth should only boil slightly.
- While the soup is cooking, you can fry it. For this, pre-peeled onions are cut into small cubes with a sharp knife. It must be poured into a hot frying pan, into which a small amount of vegetable oil must be poured. Put the tkemali there.
- Also, you need to send cucumbers grated on a coarse grater into the pan. And don't forget to add 2-3 tablespoons of water.
- Pour the contents of the pan into the kharcho and cover the pan with a lid. The soup should boil for another 10 minutes and then it must be removed from the heat. It should be infused for 20-30 minutes, and then it can be served on the table, seasoned with sour cream and finely chopped herbs.
