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Recipe Soup Harcho

Soup of beef from beef Lovers of Georgian cuisineAnd those who at least once tried the real soup kharcho, there is no need to explain that it is not just a rice soup on a broth made of beef or lamb dressed with tomato paste and hot pepper, but quite another dish. Soup kharcho is a rich, spicy and fragrant soup, the obligatory ingredients of which are to be walnuts and sour juice of tkemali plums. And in Georgia, this juice is dried in the sun, thus preparing for storage, its concentrate in the form of a thin plate resembling a pastille. These plates are called tclapi. They easily dissolve in water, turning again into concentrated juice. Of course, it is unlikely you will find this product anywhere except in Georgia itself, so it was replaced with tomato paste or sazibeli sauce. Although it is much better to use a fresh rubbed cherry plum, or lemon juice or pomegranate juice. By the way, and no lamb! A real hurcho is cooked only on broth from a good beef brisket, and its full name in Georgian means "beef soup". And the potato in this soup is not the place, no matter how you would like to make it more nutritious and adapted to your taste. Sourness gives meat soup chopped with portions of meat and a large amount of walnuts.

Ingredients:
  • Beef tenderloin 500 g
  • Long grain rice 1 tbsp.
  • Onion 2 pcs.
  • Tkemali sauce 150 ml
  • Walnut 100 g
  • Mixture of hops-suneli 2 tsp.
  • Pepper red ground 1 teasp.
  • Pepper fragrant 4 pcs.
  • Garlic 2 cloves
  • Sunflower refined sunflower oil 3 tbsp. L.
  • Salt 1 pinch
  • Parsley fresh 0.5 bunch
Instructions
  • Step 1 The main products for the preparation of soup kharcho - beef, onions, walnuts, rice, Tkemali sauce and spices.
  • Step 2 Beef is well washed and cut into small portions.
  • Step 3 Put the meat in a 4-liter pan and pour cold water over it. Boil the beef for 1.5 hours from the moment of boiling over low heat, removing the foam.
  • Step 4 Cut the walnuts in a blender or finely chop with a knife.
  • Step 5 2 medium bulbs to wash and cut.
  • Step 6 Fry the onion in vegetable oil until golden brown.
  • Step 7 When the broth is ready, add to it a nearly full glass of washed rice and cook for 7-10 minutes.
  • Step 8 Then add the fried onions, chopped walnuts, tkemali sauce, 2 tsp. Mixtures of hops-suneli, 1 tsp. Red pepper, sweet pepper and salt to taste - cook for 5-7 minutes.
  • Step 9 Then add garlic squeezed through garlic crochet and finely chopped parsley in chardchock, remove from heat - cover with a lid and let it brew for 15-20 minutes. Serve with greens.
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