Kharcho

For classic Kharcho soup, you can take any part of beef with or without a bone. We wash the meat, dry it and cut off excess fat and films. To get rid of excess blood, you can leave the meat in cold water for several hours. We divide the beef into several large pieces.

We put the pieces of meat in a saucepan, fill it with water and put it on a strong fire until it boils. For a rich taste, you can put a peeled whole onion in the broth. As soon as the broth boils, then reduce the fire to a minimum so that the water boils very weakly. Cook the meat in the broth for about 1.5 hours. Remember to periodically remove the protein foam from the surface of the broth.

Let's move on to preparing the base for the soup. Fry the chopped onion in vegetable oil for no longer than 2-3 minutes.

To the onion we shift the tomatoes in their own juice, instead of them you can use peeled and mashed tomatoes. We also put adjika and tkemali sauce here, giving a sharp taste and a red tint to the soup. Tkemali can be replaced with high-quality tomato paste. Add suneli hops and a little sugar to the base. Mix the soup base and leave on low heat for 5 minutes.

Remove the boiled beef from the pan and let cool. The bulb should be thrown away. Remove the beef fillet from the bones. We cut the meat into portioned pieces, if this is done before starting the preparation of the broth, then the beef will become dry. Return the meat back to the pot.

After boiling in the broth, lay the repeatedly washed rice. It is worth choosing inexpensive varieties of rice, as they give a unique taste to the dish. We wait for it to boil again and cook the soup for another 10 minutes.

Grind the walnut with a knife or blender into crumbs of the desired size. It is advisable to fry the nuts in a dry frying pan or dry in the oven until a rich aroma appears, about 5-6 minutes. Transfer the soup base and roasted nuts to the pan. Add salt to taste and a couple of parsley leaves. Cook the soup under the lid over low heat for about 5 minutes.

Finely chop fresh herbs - cilantro or parsley. Grind a couple of cloves of garlic through a press and send to the soup along with herbs. We leave the soup on the fire for another 5 minutes, and then let it brew under the lid for at least 15 minutes.

Georgian Kharcho recipe is ready to serve! Having tasted the spicy taste with nutty notes, you will definitely want to keep this soup in the piggy bank of your recipes.
Enjoy your meal!