Kharcho soup is the pride of the national cuisine of Georgia. The highlight of this recipe for a spicy and rich first course is the absence of potatoes, but the plum sauce tkemali and walnuts in the composition give the dish a bright piquant taste.
Ingredients
- Beef - 500 g
- Water - 3 l
- Fig - 150 g
- Walnuts - 150 g
- Onion - 2 pcs.
- Garlic - 5 teeth
- Greenery (cilantro, basil) – 1 bundle
- Vegetable oil - 2 art.l.
- Tomato paste - 1 tbsp.l
- tkemali sauce - 1 art.l.
- Hops-suneli - 1 tsp.
- Salt - to taste
- Ground red pepper - to taste
- Black Pepper (with peas) – 6 pcs.
- Bay leaf - to taste
Step-by-step cooking recipe
Wash the beef, fill it with water and bring it to a boil over high heat. Then remove the foam, add 1 finely chopped onion, add salt and cook over low heat until the meat becomes soft (about 2 hours).
When the beef is cooked, separate the meat from the bone, cut into pieces and lower it back into the broth. Rinse the rice, add to the broth and cook over high heat for 10 minutes.
Fry the second finely chopped onion in preheated vegetable oil until golden brown. Add the tomato paste, simmer for a couple of minutes, then add the roast and chopped nuts to the broth. Enter the tkemali sauce.
Season the soup with bay leaf sauce, suneli hops, salt and pepper to taste. Boil the kharcho over low heat for another 5-10 minutes.
A few minutes before cooking, add the chopped garlic to the soup, then remove from the heat and let it brew under the lid for 15 minutes.
Serve ready-made Georgian kharcho soup, sprinkled with finely chopped herbs.
