Georgian soup Kharcho is another my favorite first course. Especially often I cook it in the cold season, because it is so warming!
This thick spicy soup is cooked on beef broth with the addition of rice, onion and garlic. It is also impossible to imagine Harcho soup without Tkemali sauce, adjika, walnuts and cilantro.
Ingredients (on a pan 3 litres):
broth
- Beef on the bone – 600 grams.
- water
- Onion – 1 piece.
- Carrots – 1 piece
Other ingredients
- Rice – 100-150 g.
- Onions – 2
- Garlic – 6 cloves
- Walnuts – 100g.
- Tkemali sauce – 100 grams.
- Adjika – 1 tsp
- Khmeli-suneli – 1 tsp
- Cilantro – beam
- Vegetable oil – 2-3 tbsp
Cooking process
1 The first step is to prepare the broth. We put in a pot of beef on the bone and fill it with water. We put the pan on the fire, bring to a boil and cook for several minutes. Now you need to drain the water.
Pour water again and cook for 1.5-2 hours, remembering to remove the foam. After an hour, add the peeled onions and carrots to the pan.
2 Slice finely onions. Pass it until light golden in vegetable oil in a preheated frying pan.
Add to the finished onion tkemali and adjika. Simmer together for 10 minutes. If you do not have Tkemali sauce – you can add 1 can of tomatoes in your own juice.
3 While the broth is cooking, and onions with tkemali and adjika stew, you need to prepare the walnuts. First fry them until golden in a dry frying pan. It takes 5-10 minutes. Then grind the nuts in a blender or with a rolling pin.
4 When the broth is cooked, we get meat, onions and carrots out of it. Onions and carrots can be thrown away. And separate the meat from the bone and cut into small pieces.
5 Add well-washed rice and chopped beef to the pan. Cook for 15-20 minutes over a low heat.
After this time, put the remaining ingredients in the pan: onion with tkemali and adjika, walnuts, finely chopped garlic and Khmeli-suneli seasoning. Now let’s salt our soup. Cook for another 3 minutes.
Leave the finished soup to brew for 20-30 minutes. Serve Kharcho soup to the table sprinkled with finely chopped fresh cilantro.
This Georgian soup Kharcho becomes especially tasty the day after cooking.
Cook another delicious dish of Georgian cuisine https://takajaeda.com/en/recipes-en/adjarian-khachapuri/