Kharcho, according to Georgian custom, is made from beef with an abundance of greens and spices. The soup should be thick in texture, spicy to taste, rich in color and incredibly fragrant.
In Georgian cuisine in kharcho, it is customary to put walnuts, fresh cherry plum, add tkemali sauce and fill it with pomegranate juice.
The adapted version is much simpler, but no less tasty. It is this simplified method of cooking kharcho that is most often practiced in our daily kitchen.
Cooking a fragrant spicy kharcho soup with a photo and step-by-step instructions will help even those who have never tried it in their life.
In the photo: ingredients for making kharcho soup:
- Water - 3 l.
- Beef meat - 400 g.
- Potato tubers - 3 pcs.
- Onions - 3 pcs.
- Rice - 4 tbsp. l
- Tomatoes - 500 g.
- Vegetable unrefined oil - 3 tbsp. l
- Dill - 0.5 bunch
- Parsley - 0.5 bunch
- Cilantro - 0.5 bundles
- Garlic - 1 slice
- Hops-suneli - pinch
- Dry leaf of noble laurel - 2 pcs.
- Allspice -3 pea
- Basil - Pinch
- Hot pepper - a piece of
- Salt - to taste
Recipe for cooking kharcho soup (with photo):
Cut broth meat across the fibers in small portions.
Put the pieces of meat in the pan.
Fill it with water and set it on fire. When it boils, drain the water, wash the pieces of meat and re-fill it with water. We give the opportunity to boil the cooking broth and reduce the heat to a minimum so that the liquid in the pan barely gurgled.
Water, in which meat boils for the first time, is drained, due to the fact that it contains harmful substances.
In the process of boiling broth periodically remove the foam. When the meat is cooked, remove it from the pan, and filter the broth and add some salt.
In the broth, boil potatoes, chopped into cubes.
Chop onion and fry moderately.
When he is buried, boiled meat should go to him. Fry it with onions.
In the meantime, we make crisscross slits on the skin of the tomato and pour boiling water over the tomatoes so that the skin can be easily removed.
Tomatoes without peel cut into cubes.
We send crushed tomatoes to the pan and continue to stew this mixture for about fifteen minutes with onions and meat, and then put everything in the pan into the broth.
When the liquid in the saucepan boils, pour rice into it and let the future kharcho boil for about ten minutes.
We send garlic, greens and spices in a mortar.
Pound them in a mortar with a piece of salted bacon and fill this soup with this fragrant mixture.
Before serving, let the dish infuse and saturate with spicy flavors.
Serve hot kharcho soup with fresh herbs and slices of hot pepper, which we put on each plate.
Georgian soup looks great in pure white bowl or bouillon.
It does not hurt to offer him pita bread, which is not cut, but broken open and dipped into soup. Perhaps this method of using the first dish at odds with the European tradition, but you should definitely try. No wonder the Georgians eat it with unleavened cakes.
Once cooked kharcho soup will no doubt enter your menu as a traditional first dish.
