One of the best assets of Georgian cuisine is an incredibly hearty and rich kharcho soup with its spicy and multifaceted taste. Traditionally, it is prepared with beef, but I suggest adapting this recipe to different modern realities. For example, here is a meal on pork ribs.
Ingredients
- Pork ribs - 1.5 kg
- Fig - 0.5 glasses
- Potatoes - 4 pieces
- Onion - 1 piece
- Bay leaf - 2 pieces
- Garlic - 5 teeth
- Tomato paste - 2 art.l.
- Cilantro - 1 bundle
- Carrots - 1 piece
- Hop-suneli - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Fill the ribs with water, add bay leaf and spices for the broth to taste, and cook for about 45 minutes.
Randomly chop the carrots and onions, and fry until soft. Add the tomato and a couple of spoonfuls of broth, and simmer for 10 minutes.
Send rice and sliced potatoes to the boiling broth.
After 10 minutes, add the roast and all the spices.
Cook the kharcho over medium heat for 25 minutes under the lid. During this time, remove the meat from the ribs and chop.
Add meat, all spices and chopped cilantro to the soup. Add crushed garlic, warm up everything together for a couple of minutes, let it brew under the lid.
