It is believed that real kharcho soup is cooked for several hours. This is done so that the meat is well boiled and a strong broth is obtained. You can speed up the process by using soft fillets and finely slicing vegetables.
Ingredients
- Beef - 400 g
- Carrots - 1 piece
- Onion - 1 piece
- Garlic - 3-4 cloves
- Fig - 6-7 art.l.
- Vegetable oil - 3 tbsp.l.
- Tkemali sauce - half a glass
- Cilantro - 5 twigs
- Walnuts - handful
- Hop-suneli - 2 tsp.
- Ground black pepper - 0,5 tsp.
- Bay leaf - 2 pieces
- Salt - to taste
- Water - 3 l
Step-by-step cooking recipe
Wash the beef, pour cold water and boil with bay leaf for 1.5 hours.
Fish the meat out of the broth, slice it carefully and return it back to the pan.
Peel onion, garlic and chop. Grate the carrots.
In a preheated frying pan with oil, fry the onion until golden brown.
Pour tkemali sauce, raw carrots, fried and washed rice into a saucepan with meat. Boil for 10 minutes.
Dry walnuts in a frying pan for a couple of minutes, chop in a blender and mix with garlic.
Add the nut-garlic dressing to the soup and cook for another 15 minutes.
Add suneli hops, ground pepper, salt and cilantro. After 3 minutes, turn off the heat, cover with a lid and leave for 15 minutes.
