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
- Rice - 100 g
- Tomatoes (in its own juice) – 200 g
- Onion - 2 pcs.
- Garlic - 2 teeth
- Vegetable oil (refined) – for frying
- Tkemali sauce - 1 tsp.
- Adjika - 0,5 tsp.
- Hops-suneli - 1 tsp.
- Paprika - 1 tsp.
- Ground coriander - 1 tsp.
- Salt - to taste
- Hot red pepper - to taste
- Cilantro - 1 bundle
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.
