Hearty, rich, spicy and aromatic kharcho soup is rightfully considered the pride of Georgian cuisine. Classic kharcho is cooked with lamb, nuts and plums. In more simplified versions, beef, rice and tkemali are used.
Ingredients
- Beef (on the dice) – 800 g
- Water - 2,5 l
- Fig - 100 g
- Onion - 3 pcs.
- Tomatoes - 5 pcs.
- Garlic - 1 head
- Chili pepper - 1 pod
- Vegetable oil - 1 art.l.
- Greenery (cilantro, dill, parsley) – 1 bundle
- Tkemali sauce - 1 art.l.
- Hops-suneli - 2 tsp.
- Salt - to taste
Step-by-step cooking recipe
Put the beef in cold water, bring to a boil, remove the foam. Add salt. Reduce the heat and cook for 1.5-2 hours or until the meat begins to lag behind the bone.
Remove the fat from the surface of the broth and send it to a cauldron or frying pan with high walls. Onions will be fried on it.
Take out the meat, strain the broth.
Wash the rice and send it to a pot with broth.
While the rice is cooking, prepare the roast. Cut the onion into cubes. Add a little vegetable oil to the cauldron with fat, fry the onion until golden brown.
Separate the boiled beef from the bones, cut into pieces and send it to the onion in the cauldron.
Peel the tomatoes, grate them on a coarse grater. The resulting pulp is sent to the cauldron to the meat and onion, mix. Simmer for a couple of minutes over low heat.
Chop garlic and herbs, pour into a cauldron. Pour the broth and rice over the roast.
Add salt to taste, add tkemali, hops-suneli and a pod of chili pepper. Stir and simmer over low heat for 15-20 minutes.
