Fragrant and spicy kharcho will decorate any table. Prunes will give the dish an unusual "smoky" taste. Get an unforgettable impression of the soup, which will be no worse than a restaurant, even if you cook it at home.
Ingredients
- Water - 2 l
- Beef brisket - 700 g
- Prunes - 120 g
- Carrots - 2 pieces
- Hot red pepper - 1 piece
- Fig - 5 tbsp.l
- Garlic - 4 cloves
- Onion - 3 pieces
- Cilantro - 2 twigs
- Parsley root - 1 piece
- Hops-suneli - 1 tbsp.l
- Sugar - 2 tbsp.l
- tkemali sauce - 4 art.l
- Celery - 50 g
- Basil - 2 twigs
- Bay leaf - 2 pieces
- Tomatoes - 2 pieces
Step-by-step cooking recipe
Pre-clean the beef from excess fat, cut into cubes or straws and send it into water. When boiling, remove the foam and cook the broth further.
Preparing the dressing for the soup. To do this, cut the carrots and celery root into strips, cut the onion and garlic into small cubes, and send them to a preheated frying pan with vegetable or sunflower oil.
Rinse the prunes in warm water several times. Cut it into strips and add it to the vegetables in the pan, fry for another 5 minutes.
Chop tomatoes and hot red pepper. Add to the soup dressing and fry for 2-3 minutes more. After that, set aside for 10 minutes to infuse.
Add 5 tablespoons of round rice to the broth and cook the soup over medium heat for an hour. 15 minutes before the end of cooking, add the dressing, bay leaves, salt and pepper to taste to the soup.
To serve, prepare a dressing of basil, green onions, parsley, cilantro and garlic. To do this, finely chop all the ingredients and mix them with sugar.
Add the greens dressing to the kharcho and boil for another 5 minutes. Remove the soup from the heat and let it stand for 20 minutes. All the spices will mix, the meat will become spicy, prunes will give the soup a piquant taste.
Serve the soup with a sprig of cilantro and a slice of black bread.
