I want to share with you my favorite recipe for kharcho soup with tkemali sauce. To be honest, the process is not fast, but the result is a rich and fragrant, hearty kharcho soup with spicy notes of plums and nuts. Everything is exactly as Georgian cuisine suggests.
Ingredients
- Beef (on the dice) – 600 g
- Water - 1,6 l
- Round rice - 100 g
- Tomatoes - 3 pcs.
- Onion - 2 pcs.
- Garlic - 4 teeth
- Walnuts - 5 pcs.
- Tkemali sauce (based on plum puree) – 3 art.l.
- Ground black pepper - 0,5 tsp.
- Paprika - to taste
- Hop-suneli - 1 tsp.
- Salt - to taste
- Adjika - optional
- Cilantro - for decoration
- Sour cream - for submission
Step-by-step cooking recipe
Prepare the broth. Pour cold water over the beef, bring to a boil, remove the foam. Simmer under the lid for about 1.5 hours, then add salt to taste. Separate the meat from the bones and send it back to the broth.
Prepare the vegetables: finely chop the onion, grate the tomatoes in mashed potatoes, chop the garlic, chop the greens finely.
Wash the rice in running water, add it to a pot with broth. Send the chopped onion there as well. After boiling, reduce the heat a little and continue to cook for 10 minutes.
Add the tomato puree, stir, and cook for another 10 minutes.
Add chopped walnuts, garlic, tkemali sauce, paprika, ground black pepper and hops-suneli seasoning to the pot with the future kharcho, add salt to taste. If desired, you can add a few spoons of adjika. Stir well and simmer the soup for another 10 minutes.
Ready-made kharcho soup with tkemali sauce is served to the table with sour cream, generously sprinkled with herbs.
