First courses 21.12.2022

Classic kharcho

3 h. 0 min.
6 servings
Classic kharcho
Dmitry Ulyanov, stock.adobe.com
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There are many recipes for classic kharcho soup, and they all claim to be “correct”. It's like with borscht - each hostess has her own and is necessarily real. I share my proven recipe for Georgian kharcho soup, very close to the classic.

Ingredients

For Broth:
  • Beef (on the dice) – 300 g
  • Beef (pulp) – 500 g
  • Water - 2,5 l
  • Carrots - 1 pcs.
  • Onion - 1 pcs.
  • Bay leaf - 1 pcs.
  • Cilantro (stems) – 20 g
  • Black Pepper (polka dots) – 5 pcs.
  • Salt - to taste
For refueling:

Step-by-step cooking recipe

Wash the beef pulp and meat on the bones, put it in a saucepan, fill with water, add peeled carrots and onions, peppers, bay leaf and coriander stalks. Bring the broth to a boil over high heat, then remove the foam, reduce the heat and cook the broth under the lid for 1.5-2 hours with minimal heat.

Peel the onion, cut into small cubes and fry in hot vegetable oil. In the same place, add chopped garlic, hops-suneli seasoning, coriander and a little hot pepper. Saute over medium heat for 5-10 minutes until the onion is transparent.

Mash tomatoes in their own juice with a fork, add ground paprika and send it to the onion in the pan. Simmer for 5-10 minutes.

Wash the rice several times under running water, then soak it for 15-20 minutes in cold water.

When the meat is cooked in the broth, pull it out and let it cool down a little. Separate the slightly cooled meat from the bone, cut the flesh into cubes.

Strain the broth through a sieve and return to the pan. Add the rice, after draining the water from it. Cook the soup on low heat under the lid for 10-15 minutes.

Add the tomato-onion mixture, pieces of boiled beef, tkemali sauce and adjika to the broth, add salt to taste. Boil the soup for another 5-10 minutes over low heat.

Be sure to let the ready-made kharcho soup brew for 10-15 minutes and serve it to the table, sprinkled with chopped coriander.

Ekaterina Parshina
Recipe added:
Ekaterina Parshina
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