Kharcho is a very fragrant and spicy dish with beef, which will come in handy in the cold season, thanks to its warming effect. And this step-by-step recipe will prove that cooking kharcho is not difficult at all.
Ingredients
- Water - 2 l
- Beef brisket - 700 g
- Carrots - 2 pieces
- Hot red pepper - 1 piece
- Tomatoes - 2 pieces
- A mixture of peppers with peas - 1 h.l .
- basmati rice - 5 tbsp.l
- Garlic - 4 cloves
- Onion - 3 pieces
- Cilantro - 2 twigs
- Parsley root - 1 piece
- Bay leaf - 4 pieces
- Hop-suneli - 1 tbsp.l
- Sugar - 2 tbsp.l
- tkemali sauce - 4 tbsp.l
- Green onion - 40 g
- Celery root - 50 g
- Basil - 2 twigs
Step-by-step cooking recipe
To prepare the broth, put the coarsely chopped brisket in a saucepan, pour cold water, bring to a boil, removing the foam.
Cut the peeled carrots in half. Wash the onion, but do not peel it, cut it into two halves. Cut the celery root into large slices.
Add the chopped ingredients to the broth. Cook over medium heat for 1.5 hours. 15 minutes before the end, add the bay leaves, salt and pepper to taste.
Strain the broth through a sieve. Cut the meat into small pieces. Transfer to a large saucepan and pour over the broth.
Chop tomatoes, onions and peppers. Add to the broth along with rice, tkemali and hops-suneli. Cook for 15 minutes.
Mix finely chopped basil, green onion, parsley and cilantro, squeezed garlic with sugar.
Add greens to the kharcho. Bring to a boil, turn off the stove. Leave the soup for 15 minutes under a closed lid.
