Kharcho soup can rightfully be called the heritage of Georgian cuisine. Thanks to the abundance of spices, seasonings and fresh herbs, it turns out to be moderately spicy, with a piquant flavor. Try making this hearty, delicious meal for your family for lunch. And it will surely not leave anyone indifferent.
It is necessary
- - meat on the bone (for example, brisket or ribs) - 1000 g;
- - large onions - 3 pcs.;
- - carrots - 1 pc.;
- - tomatoes in juice - 1 jar;
- - celery (it is better to take the root) - 1 pc.;
- - garlic - 4 cloves;
- - round grain rice - 0.5 cups;
- - "Tkemali" sauce - 2 tbsp. l. (if there is, there is nothing to replace it with);
- - fresh parsley - 0.5 bunch;
- - fresh cilantro - 0.5 bunch;
- - bay leaves - 3 pcs.;
- - carnation - 4 buds;
- - cinnamon - 1 stick;
- - black peppercorns - several pieces;
- - dried chili peppers - 3 pcs. or fresh - 1 pc.;
- - dried coriander (cilantro) - 1 tsp;
- - dried dill - 2-3 handfuls;
- - dried parsley - 2-3 handfuls;
- - ground black pepper;
- - salt;
- - sunflower oil for frying;
- - a saucepan, a frying pan with a lid.
Instructions
Step 1
First, rinse the meat and lower it into a saucepan. Pour in 3 liters of cold water and bring to a boil. While the water is heating, peel the carrots and one onion. Cut the carrots into several parts, and make a cruciform incision in the onion and insert a clove into it.
Step 2
As soon as the water boils, immediately add the prepared vegetables to the meat. Add bay leaves, celery and a cinnamon stick immediately. Tie the fresh parsley and cilantro with a string and dip into the soup. Then reduce the temperature to minimum, cover and cook for 1 hour.
Step 3
When the time is up, remove all the spices and herbs from the pan, as well as the onions, cloves, and carrots. The meat must also be removed and transferred to a separate plate.
Step 4
In the meantime, rinse the round grain rice several times until the water is completely clear and pour it into the broth. Bring to a boil and simmer until tender.
Step 5
Peel the remaining 2 onions and chop into small cubes. Now take a frying pan, pour sunflower oil into it, heat it up and fry the onion for about 10 minutes. Trim the meat from the bones and place it on the onion. Once it's browned, add the tomatoes and stir.
Step 6
Then pour a little broth into a skillet from the pan, immediately add the spices that remain: dried chili, dried dill, parsley, coriander, peppers and salt to taste, as well as Tkemali sauce. Stir everything, reduce the temperature and cover with a lid. Simmer for 5 minutes.
Step 7
In the meantime, peel the cloves of garlic, chop with a knife or using a press and place in a pan, which will immediately need to be removed from the stove.
Step 8
After that, transfer the contents of the pan to the saucepan to the broth and cooked rice. Mix everything. If necessary, the dish will need to be salted. Bring the soup to a boil, then cover, reduce the temperature and simmer for 10 minutes.
Step 9
Rich delicious "Kharcho" is ready! Leave it to brew for a bit, and then pour into portions, sprinkle each portion with fresh cilantro and parsley, and serve.
