The taste of Georgian kharcho is known to everyone who has ever tasted it. This spicy, fragrant, thick and rich soup will come in handy in the cold season. And if the meat in the kharcho can be replaced, then tkemali sauce, hops-suneli and cilantro always remain unchanged
Ingredients
- Beef (young) – 300 g
- Steamed rice (long grain) – 70 g
- Tomato paste - 30 g
- Vegetable oil - 2 tbsp.l .
- Onion - 1 pcs.
- Garlic - 2 teeth
- Bell pepper - 1 pcs.
- Walnuts - 50 g
- Bay leaf - 1 pcs.
- Tkemali sauce - 1,5 art.l.
- Hops-suneli - 1 tsp.
- Ground red pepper - 1/4 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Cilantro - to taste
Step-by-step cooking recipe
Wash the meat, pour cold water, bring to a boil over high heat, remove the foam, reduce the heat, add salt to taste, add bay leaf and cook the broth over low heat under the lid until the meat is ready 1-1.5 hours. Then take out the meat, cool it a little and cut into small pieces.
Wash the rice well and soak it in cold water for 15-20 minutes.
Add rice to the finished beef broth, continue to cook over low heat. Then add the pieces of boiled beef and chopped bell pepper and cook for another 15-20 minutes until the rice is ready.
Fry finely chopped onion in vegetable oil until transparent, add tomato paste, chopped garlic and walnuts. Stir, press everything together for a couple of minutes and remove from heat.
Add tomato juice with nuts and garlic into a saucepan with soup, add tkemali sauce, hops-suneli seasoning and ground red pepper. Boil the soup for 3-5 minutes.
Remove the finished kharcho soup from the heat, sprinkle with chopped coriander and generously sprinkle with ground black pepper. Be sure to infuse the kharcho under the lid for 10-15 minutes before serving. Serve hot!
