Beef is used to make traditional Georgian soup. But for a variety of beef, you can easily replace it with chicken. This very fragrant, spicy and spicy dish will appeal to everyone who tries it at least once on your table.
Ingredients
- Chicken - 500 g
- Basmati rice - 4 tbsp.l
- Garlic - 3 cloves
- Tomato paste - 1 tbsp.l
- Olive oil - 1 art.l
- Bay leaf - 1 piece
- Onion - 2 pieces
- Hops-suneli - 1 tsp
- Spices and seasonings - 1 h.l.
- Walnuts - 3 tbsp.l
- Paprika - 1 art.l
Step-by-step cooking recipe
Start cooking Kharcho with chicken and rice by making broth. To do this, put the chicken in a saucepan, pour cold water, and cook for 20 minutes, removing the foam.
Take out the meat, separate from the bone, cut into cubes or tear into strips. Send the meat back to the broth, add salt.
Add the washed rice to the broth and cook until half cooked.
Heat the oil in a frying pan, put the finely chopped onion and garlic in a frying pan and fry until golden brown. Add tomato paste to it and fry for a couple more minutes.
Add suneli hops, bay leaf and paprika to the pasta. Add the spicy dressing to the broth and leave to cook for another 10-15 minutes.
Chop walnuts in a mortar or finely chop. You can also cut a few sprigs of cilantro. Add the nuts and cilantro at the end of the soup and cook for another 3-4 minutes.
Leave the soup to infuse for 20 minutes so that all the ingredients are soaked with fragrant spices. Serve the soup with herbs.
