Kharcho with pearl barley turns out to be no less delicious than traditional kharcho with rice. It is important to properly prepare the cereal so that the taste of the finished dish does not differ much from the classics. A little time and effort, and a spicy hearty Georgian kharcho soup is on your table!
Ingredients
- Beef - 400 g
- Water - 2,5 l
- Pearl barley - 100 g
- Potatoes - 500 g
- Carrots - 1 pcs.
- Onion - 2 pcs.
- Tomatoes - 1 pcs.
- Garlic - 2 cloves
- Parsley root - 1 pcs.
- Cilantro - to taste
- Vegetable oil - 1 art.l.
- Tkemali sauce - 1 art.l.
- Salt - to taste
- Hops-suneli - 1 tsp.
- Ground black pepper - to taste
Step-by-step cooking recipe
Wash the beef tenderloin, cut into medium pieces, put in a saucepan with water, bring to a boil over low heat. Remove the foam, add the peeled whole onion.
Sort the pearl barley, pour boiling water, drain the water, pour the cereal again with room temperature water. Put it on the fire, boil for a couple of minutes, flip it into a colander.
When the broth boils, add the pearl barley, continue to cook over low heat under the lid.
Grate carrots and parsley root on a coarse grater, chop onions.
In a frying pan with heated vegetable oil, fry the onion first, then add the carrots, mix.
Peel the tomatoes, chop them, and send them to the vegetables in the pan. Add tkemali sauce to the same place. Add salt and pepper to taste, add the hops-suneli seasoning, a couple of spoons of beef broth, mix well and continue to simmer over low heat for a few minutes.
Peel and finely chop the garlic, add it to the vegetable roast. Mix well and remove the pan from the heat.
Peel the potatoes, cut into slices, add to the pot with broth, boil for 15 minutes.
When the potatoes are cooked, add the vegetable roast to the pan, add salt, add spices, bring to taste. Boil the kharcho soup for another 10 minutes.
Ready-made Georgian kharcho soup with pearl barley is served with sour cream, garnished with chopped coriander or other herbs.
