National cuisine contains many secrets. For example, did you know that real Georgian kharcho soup is cooked not from lamb, but from beef? In particular, from beef brisket, this is exactly how the name of this delicious soup is translated. In this case, the meat is cooked in broth not in a single piece, but already cut.
It is necessary
-
- 500 g beef (preferably brisket)
- 50g walnuts
- 2-3 onions
- vegetable oil for frying
- 200g rice
- black pepper
- salt
- coriander
- hops-suneli
- Bay leaf
- parsley or cilantro
- 100-150g tkemali sauce (pomegranate juice or a couple of tablespoons of tomato paste)
- 3-4 cloves of garlic
Instructions
Step 1
So, take the brisket of beef, rinse it well and cut it into small cubes. Place the beef in a saucepan and cover with cold water - about 2, 5 - 3 liters. When the water boils, be sure to remove the foam. Place the pot over low heat to keep the broth simmering and continue simmering for about an hour and a half.
Step 2
By the time the broth is ready, chop the nuts finely into a separate bowl. Peel and chop the onions. Fry the onions in vegetable oil. Check the readiness of the broth - the meat should be tender. Place the fried onion in the broth and let it simmer for a few minutes.
Step 3
During this time, rinse the rice thoroughly in cold water. Add it to the broth and cook for the first time, stirring occasionally so that the rice does not stick to the bottom of the pot. When the broth boils again, you don't need to stir so often. Add nuts.
Step 4
Now it was the turn of the spices. Pour black pepper, coriander, a few bay leaves into the soup, salt the soup to your liking. Kharcho is not a salty soup, but rather spicy and spicy. However, if you do not like spicy, it is not scary if there is very little pepper. It's nice to add hops-suneli to kharcho.
Step 5
Closer to the readiness of the rice, when it is almost completely ready, pour in the tkemali sauce. Some replace it with fresh pomegranate juice. You can also use regular tomato paste instead of juice and sauce.
Chop the herbs finely. Cilantro or parsley will do. Put in soup. Peel the garlic and squeeze it through a special press or chop finely. He also goes to kharcho. Let the soup simmer for just a few minutes and set it aside from the stove.
But you can't eat it yet. The kharcho soup should be infused. Under a tightly closed lid, perhaps even under a thick towel. Don't worry, it won't get cold. And only after 20-30 minutes kharcho soup is ready.
