Soup kharcho is a spicy, rich and spicy soup of Georgian cuisine, which is prepared exclusively from beef. Typical for this soup is sour tkemali sauce, prepared on the basis of plums. And another important component is walnuts, which need to be crushed into small crumbs. Plus, the presence of garlic, bright spices and, of course, cilantro is very important.
For cooking classic soup Beef kharcho with rice is better to use beef on the bone. The broth will be richer and more delicious. Put the washed beef in a saucepan and fill to the top with water. Send to fire.
After boiling, reduce the heat to a minimum, remove the resulting foam and continue to cook at a low boil for 1-2 hours.
While the meat is cooking with the broth, you need to start preparing the vegetable dressing. To do this, peel and finely chop the onion.
Fry it in a pan until golden brown. Ideally, do this on beef fat, but due to its absence, you can use vegetable. Then add tomato paste and mix.
Grind the peeled walnuts in a coffee grinder and combine with crushed garlic in a mortar. And add the walnut-garlic mixture to the pan. Mix and remove from fire.
Remove the cooked meat from the pot. Strain the broth through a fine sieve. Cut the cooled meat into small portions and return to the broth. Bring to a boil over medium heat and add rice. Wash the pepper, remove the stalk and seed box. Slice small cube and pour into a saucepan.
After 10 minutes, put tkemali sauce into the soup, vegetable dressing with nuts, ground red pepper, suneli hops, salt and finely chopped cilantro. Boil for another 5 minutes and remove from heat.
Allow the soup to steep for at least 10 minutes before serving.
Fragrant, savory, tasty soup Pour beef kharcho with rice into bowls and serve.
Bon Appetit! Cook with love!
Beef kharcho soup is a dish of Georgian cuisine, translated as " beef soup". In the traditional version, kharcho soup is prepared only with beef. Fragrant, hearty, hot dish can be prepared according to different recipes. But there are basic principles for preparing kharcho: the obligatory use of beef, walnuts, greens, hot peppers and sour base - tklapi, made from cherry plums or plums.
V Everyday life tklapi can be replaced with tomatoes, fresh cherry plums in summer, tkemali sauce in winter, mashed tomatoes, lemon juice, tomato paste or pomegranate juice,
A lot of herbs, seasonings and spices are also added to kharcho. Almost all recipes contain cilantro, basil, parsley, as well as hot peppers, ground black and allspice, hops - suneli, garlic and Bay leaf. All these components give the Georgian soup a unique flavor. You can experiment: change the ingredients, proportions and every time you get new shades of taste.
The main secret cooking delicious kharcho- do not regret spicy spices and greenery.
Tklapi is a pastille made from dogwood or cherry plum, which is dried into thin, almost transparent sheets.
Soup recipes - kharcho.
How to cook beef kharcho soup - 14 varieties
Real Georgian kharcho is made only from beef and tklapi sauce. Enjoy the taste of this wonderful dish!
Ingredients:
- beef with marrow bone - 400 g
- garlic - 1 head
- carrots - 1 pc.
- onion - 1 pc.
- rice - 4 tbsp. l.
- walnut - 0.5 tbsp.
- dill - 1 bunch
- cilantro - 1 bunch
- parsley - 1 bunch
- tklapi sauce - 0.5 tbsp.
- hops - suneli
- ground black pepper.
Cooking:
Boil the meat in 1.5 liters of water. After two and a half hours, remove the meat from the broth, remove the bone, cut the flesh into pieces and send back to the broth.
When the broth boils put tklapi.
Cut carrots into cubes, onions into thin strips. Put vegetables in a saucepan. Cook until potatoes are half cooked.
Rinse the rice and put in the broth.
Walnuts grind in a mortar. Mince the garlic. Also send nuts and garlic to the pan.
Cook for 15 minutes. Add hops - suneli and salt. Boil a little and send chopped greens to the soup. Stew for a few minutes under the lid and pour into plates.
Recipe for making tklapi sauce: tear the plate into pieces and pour over hot water. The sauce will be ready when the tklapi is completely softened.
Delicious soup - kharcho with beef
The soup is thick, spicy and spicy. Walnuts, an abundance of spices, garlic and a rich taste of meat - what could be tastier?
Ingredients:
- beef brisket - 500 g
- onion - 3 pcs.
- rice - 4 tbsp. l.
- tomato paste - 70 g
- tomatoes - 1 pc.
- suneli hops - 2 tsp
- walnuts - 0.5 tbsp.
- cilantro
- parsley
- Dill
- Bay leaf
- garlic - 6 cloves
- black pepper
- Red pepper
- salt.
Cooking:
Boil the meat until done. Add pic.
Onion cut into strips. Tomatoes - cubes. Saute onions with tomatoes and tomato paste.
Grind walnuts in a blender.
Put nuts, roast, hops - suneli and chopped greens into the broth. Boil for a few minutes. Pour the soup into bowls.
The combination of well-boiled meat and adjika, the aroma of nuts and spicy greens, smoked salt with the taste of hot chipotle pepper - all this gives kharcho soup a characteristic smell and a special aroma.
Ingredients:
- beef - 500 g
- onion - 1 pc.
- garlic - 1 head
- adjika - 25 g
- tomato paste - 100 g
- ucho - suneli - 2 tsp
- Bay leaf
- ground coriander - 1 tsp
- Imeretian saffron - a pinch
- cilantro
- parsley
- smoked salt.
Cooking:
Cut the beef into pieces and cook until tender.
Chop the onion, mince the garlic.
Sauté the onion and some of the garlic with oil. Add adjika, cilantro, tomato paste and simmer for another half hour.
In broth with cooked meat add smoked salt, coriander stalks, bay leaf, saffron, ucho-suneli. Bring to a boil and add washed rice. After 10 minutes, send garlic, cilantro and parsley to the pan. Season with smoked salt flavored with hot chipotle peppers - smoke-dried chili peppers.
Bring to a boil and insist five minutes.
Utskho-suneli is a Georgian spice with a special delicate nutty aroma. Utskho-suneli is obtained from blue fenugreek. Imeretian saffron is a spice that is obtained from the petals of Marigolds. The spice has a powerful aroma, so a very small amount is added to dishes.
Soup - kharcho with tkemali sauce
A real Georgian soup on your table - spicy, spicy, rich and very tasty!
Ingredients:
- beef - 500 g
- rice - 100 g
- nuts - 100 g
- tkemali sauce - 3 tbsp. l.
- onion - 1 pc.
- Bell pepper- 1 PC.
- red ground pepper
- hops - suneli
- garlic - 4 cloves
- tomato paste - 60 g
- cilantro
- Bay leaf
- salt.
Cooking:
Boil meat with salt and bay leaf.
Prepare vegetable dressing: finely chop the onion and fry in oil. Add tomato paste, chopped walnuts and garlic. Simmer a little and remove from heat.
Remove the cooked meat from the broth, cut into pieces and return to the pan.
Bring to a boil and add washed rice.
Cut the pepper into strips and add to the pot.
When rice is almost ready, add tkemali sauce and vegetable dressing with nuts. Bring to a boil and put hops - suneli, ground red pepper and cilantro into the soup.
Boil for a few minutes and remove from heat.
The hearty taste of kharcho soup with plums is distinguished by its unique taste and special aroma. Be sure to cook it and please your loved ones.
Ingredients:
- beef - 500 g
- onion - 2 pcs.
- garlic - 3 cloves
- tomatoes - 2 pcs.
- rice - 100 g
- plums - 100 g
- black peppercorns
- cilantro
- parsley
- Dill
- salt.
Cooking:
Cut the beef into pieces and boil until tender.
When the meat is cooked, send chopped onion and garlic, sour plums, rice and pepper to the broth. Boil for half an hour.
A few minutes before the end of cooking, fry the sliced \u200b\u200btomatoes in oil and put them in the soup.
Boil no more than 5 minutes. Add chopped cilantro, dill and parsley to the soup. Boil. Soup can be served.
Traditional Georgian soup will not leave anyone indifferent. Not all required ingredients? Prepare a simplified version of kharcho soup. It turns out very tasty.
Ingredients:
- beef - 500 g
- rice - 80 g.
- potatoes - 2 pcs.
- tomatoes - 2 pcs.
- onion - 1 pc.
- garlic - 3 cloves
- olive oil - 1 tbsp. l.
- tomato paste - 4 tbsp. l.
- parsley
- Red pepper
- salt.
Cooking:
Cut the meat into pieces and cook until tender.
Rinse the rice, cut the potatoes into cubes, chop the onion and garlic.
Peel the tomatoes and cut into cubes.
Send potatoes, rice and half of the tomatoes to the pan with the finished meat. Cook until potatoes and rice are cooked.
Fry the onion in a frying pan with the addition of the remaining tomatoes and tomato sauce. Simmer for 5 minutes and put the roast in a saucepan.
At the end of cooking, add garlic and chopped herbs. Bring to a boil and remove from heat.
One of the most delicious first dishes are kharcho. And Georgian kharcho with green tkemali is just delicious.
Ingredients:
- beef on the bone - 500 g
- green tkemali - 100 g
- onion - 1 pc.
- rice - 100 g
- garlic - 3 cloves
- roasted walnuts - 100 g
- potatoes - 1 pc.
- cilantro
- hops - suneli
- ground pepper
- dry chili pepper - 1 pc.
- 1 small bunch of cilantro
- salt.
Cooking:
Boil the meat until done.
Cut potatoes and onions, send to the broth. After a few minutes, add washed rice, chili peppers and suneli hops.
Grind nuts, garlic, herbs and tkemali in a blender.
When the potatoes and rice are cooked, add the mixture to the pot. Bring to a boil and remove from heat.
After half an hour, the soup can be served at the table.
For red tkemali, they take the fruits of wild-growing blackthorn and add dry herbs and spices. Green tkemali is made from green, bitter wild plum or from not quite ripe cherry plum, which is called “tkemali” in Georgia. Fragrant fresh herbs are added to green tkemali. Therefore, green tkemali has a special aroma and taste.
A huge amount of spices make kharcho soup simply incredibly tasty. Take the time and effort, be sure to treat your family with real Georgian kharcho.
Ingredients:
- beef - 1 kg
- round rice - 100 g
- onion - 3 pcs.
- carrots - 1 pc.
- cilantro and parsley roots
- stalk of celery - 1 pc.
- tomatoes in own juice- 400 g
- Tkemali sauce - 2 tbsp. l.
- garlic - 5 cloves
- cilantro
- parsley
- bay leaf - 2 pcs.
- cinnamon - 1 pc.
- clove buds - 4 pcs.
- peppercorns
- dried chili pepper - 3 pcs.
- coriander seeds - 1 tsp
- Dill seeds
- dried parsley
- dried basil
- ground coriander
- dried marjoram
- black pepper
- salt.
Cooking:
Boil the meat with the addition of coarsely chopped carrots, whole onions, bay leaves, parsley and cilantro roots, celery and ground pepper.
When the meat is ready, remove the vegetables from the broth. They won't be needed anymore.
Meat cut into cubes. Do not remove meat from ribs.
Dip the washed rice into the broth.
Fry coarsely chopped onions in oil. Add boiled meat and fry well. Pour tomatoes in their own juice, Tkemali sauce, all spices, coriander seeds, ground black pepper and dried herbs into a saucepan. Simmer for 5 minutes. Add finely chopped garlic and salt to taste.
Send the roast to the broth. Boil 5 minutes. Pour into bowls.
Saffron - the most expensive spice in the world, red basil, the aroma of which resembles the smell of allspice, paprika, ground coriander, exotic sumac and burning adjika makes kharcho soup not just tasty, but incredibly tasty. Treat fragrant dish dearest guests.
Ingredients:
- beef - 500 g
- carrots - 1 pc.
- onion - 2 pcs.
- rice - 100 g
- red basil
- parsley
- peppercorns
- Bay leaf
- walnuts = 100 g
- saffron - 1 tsp
- garlic - 3 cloves
- ground coriander
- hops - suneli
- sumac
- paprika
- tomato paste - 20 g
- adjika - 1st. l.
- salt.
Cooking:
Cut the meat into pieces, boil with the addition of carrots, onions, bay leaves, peppercorns, salt and a bunch of parsley.
When the meat is cooked, remove the vegetables from the broth. Pour in the washed rice.
Crush the nuts in a mortar. Fry carrots and onions.
In half-cooked rice, add all the spices, nuts and fried onions and carrots. Boil until the rice is cooked.
Add chopped garlic, tomato paste and adjika.
Before serving, put the greens on the plates.
Sumac is an exotic Persian spice made from the ground red fruits of the sumac shrub. It has a light and pleasant acidity.
Many argue that kharcho should be cooked only with fresh tomatoes. Try it, maybe you will like this recipe the most.
Ingredients:
- beef - 1 kg
- round rice - 100 g
- onion - 2 pcs.
- carrots - 2 pcs.
- tomatoes - 5 pcs.
- burning Green pepper- 1 PC.
- parsley
- hops - suneli
- basil
- allspice
- Carnation
- cinnamon
- salt.
Cooking:
Cut the meat into pieces and fry in oil. Add coarsely chopped carrots and onions to the meat.
Pour in cold water and put the pot on the fire.
Prepare the dressing: remove the skin from the tomato, cut into cubes and simmer in a pan. Hot pepper chop, add to the tomatoes and stew a little more.
Add chopped nuts, spices and roasted tomatoes to the broth. Boil. You can start eating.
This recipe is a real find for everyone who loves spicy Georgian cuisine. Treat yourself and your loved ones!
Ingredients:
- beef - 600 g
- onion - 2 pcs.
- celery
- tomato - 1 pc.
- rice - 130 g
- Tkemali sauce
- tomato puree- 1 tbsp. l.
- chili pepper - 2 pcs.
- 1 st. l. tomato puree
- adjika - 1 tbsp.
- garlic - 4 cloves
- cilantro
- parsley
- fenugreek
- ground coriander
- savory
- vegetable oil
- salt.
Cooking:
Boil the meat until done. Onion and tomato cut into cubes and fry in oil.
Remove the cooked meat from the broth, cut into pieces and send back to the broth. Next lay out the vegetable dressing.
Finely chop the chili pepper and send to the pan.
Post pic. Boil rice until half cooked and add spices, salt, adjika, tomato puree and tkemali.
When the rice is completely cooked, put finely chopped greens and garlic. Boil. Let stand for half an hour.
No time to cook the classic kharcho soup with large quantity ingredients? Prepare kharcho in a slow cooker. Even with a small set of products, the soup is very tasty!
Ingredients:
- beef fillet - 300 g
- potatoes - 4 pcs.
- onion - 1 pc.
- rice - 80 g
- tomato paste - 40 g
- vegetable oil
- garlic - 3 cloves
- greenery
- salt.
Cooking:
Cut meat and potatoes into pieces. Chop onion and garlic.
Pour oil into the multicooker bowl, put onion and tomato paste. Install the program "Frying". Cook with the lid open, stirring.
At the end of frying, put potatoes, meat, rice, spices, garlic and salt. Pour in water and mix.
Install the Soup program. At the end of the program, add finely chopped cilantro and parsley.
We deviate from the rules of cooking classic kharcho and cook a quick soup similar to kharcho. I just really want something tasty, but the possibilities are limited.
Ingredients:
- ground beef - 500 g
- onion - 1 pc.
- garlic - 2 cloves
- vegetable oil
- tomato paste - 2 tbsp. l.
- tkemali - 2 tbsp. l.
- rice - 5 tbsp. l.
- hops - suneli
- ground black pepper
- salt.
Cooking:
Rinse rice and put to boil.
Chop onion and garlic, heat in oil in a pan. Add mince and fry well. Send tomato paste and tkemali to minced meat. Simmer for 3 minutes, put the frying in a pan with rice.
Add spices and cook until rice and minced meat are cooked.
Put chopped greens on plates.
A simple recipe for kharcho soup with the minimum amount ingredients. If your broth was cooked in advance, then such kharcho soup can be prepared very quickly for lunch.
Ingredients:
- beef - 500 g
- onion - 3 pcs.
- rice - 4 tbsp. l.
- ripe tomatoes - 4 pcs.
- garlic - 1 clove
- cilantro
- parsley
- hops-suneli
- basil
- Bay leaf
- allspice
- salt.
Cooking:
Remove the cooked meat from the broth and cut into cubes.
Finely chop the onion, herbs, garlic and tomatoes.
Fry the onion in a pan. Add meat to it. Put out.
Add tomatoes. Stew a little more and send the frying to the boiling broth.
Pour out the rice. Cook until done. Add all spices and fresh herbs. Bring to a boil and remove from heat.
The spicy taste of kharcho soup in this recipe is given not only by spices and herbs, but also by an unusual pomegranate juice dressing. Very interesting!
Ingredients:
- beef - 1kg
- rice - 100 g
- tomato paste - 1 tbsp. l.
- onion - 4 pcs.
- flour - 1 tbsp. l.
- parsley root
- crushed nuts - 0.5 tbsp.
- bay leaf
- ground black pepper
- hops-suneli
- pomegranate natural juice- 0.5 st.
- cilantro
- basil
- parsley
- hot pepper - 1 pc.
- garlic - 5 cloves
- salt.
Cooking:
Boil the meat until done. Remove the cooked meat from the broth, cut into pieces and send back to the broth.
Add washed rice to the broth. Boil for 10 minutes and put the tomato paste into the broth.
Finely chop the onion and fry in oil with flour. Grate the peeled parsley root.
Add bay leaf, black pepper, fried onion and parsley root to the pan.
Grind the nuts in a blender and send them to the soup. Boil. Pour in pomegranate juice and add suneli hops.
Grind garlic, hot peppers, cilantro and basil and send to soup. Bring to a boil, remove from heat.
You can choose your recipe or try all the recipes one by one. Of course, real kharcho soup turns out to be tastier when the soup is prepared according to all the rules. Please yourself and your loved ones with delicious, fragrant, spicy and spicy Georgian soup.
Soup kharcho
Are you interested in Caucasian cuisine? Try to cook Georgian beef kharcho according to our recipe family recipe With detailed photo and video description.
1 h 30 min
245 kcal
5/5 (8)
If you have just started your acquaintance with classic kitchens world, I suggest you turn your attention to the traditional Georgian beef kharcho soup. Why this particular dish? The fact is that kharcho is not without reason a subject of national pride.
Georgia - you can literally fall in love with this soup "from the first spoon". Very fragrant, rich and satisfying kharcho with an almost elusive flavor of rice has long become one of the most beloved soups in our family, and we begin to learn how to cook it almost from childhood.
Did you know? The original recipe for this amazing dish has been lost for a long time, and we cannot now reliably find out exactly what ingredients were used for kharcho at the time when the soup was invented. However, it is reliably known that the dish included beef, walnuts and tkemali, so if you want to cook a real kharcho, make sure that all these components are available.
Kitchen tools
Prepare ahead of time all the tools, utensils and appliances that you will need in the process of preparing classic beef kharcho:
- a saucepan or pan with a thick bottom and a non-stick coating with a volume of 3 liters or more,
- a spacious frying pan with a diameter of 23 cm, deep bowls (several pieces) with a capacity of 300 to 700 ml,
- teaspoons,
- cotton or linen towels,
- tablespoons,
- measuring cup or kitchen scale
- fine sieve,
- grater medium or large,
- slotted spoon
- sharp knife,
- wooden spatula,
- kitchen potholders,
- cutting board,
- It is also recommended to keep a blender or food processor with a chopper ready to prepare some ingredients properly for adding to the soup.
You will need
The foundation
Important! At the heart of "Tkemali" - sour plum, so if you don't have a store-bought sauce on hand, you can easily replace it with four or five fresh plums, chopped in a blender or food processor. In addition, choose coarse-grained rice for your kharcho - this is what is used most often in Georgia.
Additionally
- 4 - 5 cloves of garlic;
- 25 ml sunflower oil;
- 20 g hops-suneli;
- 2 - 3 bay leaves;
- 65 g tomato paste;
- 6 g red ground pepper;
- 6 g of table salt.
If you wish, you can add other spices to the soup, but remember that kharcho is spicy dish, and the appropriate seasonings are simply necessary for it, especially for red ground pepper, which is better not to be replaced with black.
Cooking sequence
Training
Important! If you use a ready-made broth, boil it first without meat, but with the addition of salt and other seasonings, and only then add boiled and cut into pieces beef into the liquid - this way the broth will not evaporate and at the same time “renew” its meat flavor.
The first stage of preparation
Did you know? The main secret of preparing the right frying for kharcho is to cook it not on low, but on medium heat. With timely frequent mixing, the risk of burning is reduced to a minimum, and the vegetables are fried exactly as the soup recipe requires.
The second stage of preparation
Important! Magnificent kharcho can also be cooked in a slow cooker. To do this, cook the broth using the "Stew" or "Bouillon" program, then pour it into a separate bowl. Pour sunflower oil into the bowl and add vegetables for frying, simmer it in tomato paste for about seven minutes in the "Frying" mode. After that, fill the frying with broth, pour in the remaining seasonings, put the chopped meat and leave the kharcho to cook, setting the “Soup” program, for about half an hour.
That's all, now you know everything about how to quickly and easily cook perfect soup beef kharcho. Arrange it on serving plates, sprinkle with ground or fresh cilantro, parsley, basil or dill and serve - I'm sure your family has already flocked to the incredibly appetizing aroma of the soup.
Try not to keep this dish in the refrigerator for a long time, because meat soups spoil very quickly, and rice tends to fall into one unpleasant lump.
Pour the beef with water, bring to a boil, then reduce the heat and cook for about an hour. Remove the meat, strain the broth.
Fry finely chopped onion vegetable oil. Cut the beef into cubes and add to the onion. Fry until golden brown.
Then add tomato paste to the meat and onions, simmer for 5 minutes and send everything to our boiling broth. If there's fresh tomatoes, can be used instead of tomato paste, peeled.
Grind the nuts in a blender or with a knife, not very finely, as in the photo. Add them to the stock pot.
Following the nuts, send rice, pepper, salt and all other spices. Cook beef kharcho until rice is ready.
When the rice is ready, add chopped greens to the soup.
At the very end, add garlic, passed through a garlic press, and turn off the heat.
Let it brew for a couple of minutes and serve. This recipe for cooking beef kharcho with rice will allow you to please your loved ones with a very tasty and satisfying dish.
Bon Appetit!
Who and when said that kharcho soup is made from lamb? It's like dressing Olivier salad with sunflower oil. Almost blasphemy, both in relation to the soup and in relation to the Olivier salad. Kharcho, Georgian national soup is made exclusively from beef.
Most often, when specifying a recipe, they specify which area of Georgia the recipe belongs to. There are soups in Georgian, Megrelian, etc. But the essence of the soup - spicy beef soup with tkemali and nuts, remains unchanged. The soup is very spicy, spicy, with an abundance of garlic and herbs. Much thicker than the soups we're used to, and the "soup should be half liquid" rule is not respected.
Now the soup is being prepared from various meat: pork, lamb, veal, and even poultry. But in the very name kharcho (Georgian ხარჩო) - literally: beef soup, “dzerokhis khortsi kharshot”.
Kharcho is always a sour base - tkemali plums. When cooking, tkemali is often replaced with more affordable tomato paste. However, there is an option to use not tkemali, but the so-called “sour lavash”. This is not bread, as many people think. This is the dried pulp of tkemali or dogwood. Fruit puree is dried in the sun in the form of huge cakes - pita bread. They are called tklapi (ტყლაპი) - break off a piece as needed, soak and add to soup or other dishes.
In recipes, kharcho can often be found - tklapi, a piece like a palm. The second most important component is walnuts.
It is worth saying that in the Caucasus, probably, only wine is prepared without walnuts. In addition, walnuts are the basis of the most famous bage sauce in the Caucasus, which is little known by name in our country, but the Satsivi dish is well known, which actually is the bird (meat, fish) in the bage sauce.
Well, meat. Not lamb, not pork, not poultry. Only beef, preferably fatty, or with a bone (there is enough fat). Beef kharcho soup, just like that! You can hear a lot of fair arguments in favor of this or that recipe, that this or that component cannot be added to the soup, etc. But do not forget that the recipe, like that of two neighbors, differs like an apple from an oyster. Be simple.
How to cook delicious kharcho soup?
Ingredients
- Beef 400 grams
- Garlic 1 head
- Carrot 1 pc
- Onion 2 pcs
- Fig 3-4 Art. l.
- Parsley, dill, cilantro 1 big bundle
- Tkemali (mashed potatoes) 0.5 cup
- Spices: suneli hops, salt, black pepper taste
- Walnuts (kernels) 0.5 cup
- Cooking kharcho soup is not fast. It's even long, if with a soul. It is too long! No need to rush.
Ingredients: beef, nuts, carrots, onions, tkemali, garlic, herbs (dill, cilantro, parsley), rice, spices
- Lots of controversy over the quality of beef. Usually only fatty brisket is recommended. Once a familiar Caucasian let slip that it is better to cook khashlama from the brisket, and for kharcho take a piece of beef with a marrow bone, there will be enough fat in it, and the fat will be better. I checked, he's right. A piece of beef with a bone is great for soup. Remarkably, young veal is significantly inferior to old beef.
- Bring 1.5 liters of water to a boil in a large saucepan and cook the whole piece of beef in it at a low boil. Cook for a long time. A couple of hours at least. The broth for the soup should turn out to be rich and “strong”.
- Next, remove the beef from the broth, remove all the bones, and cut the meat into pieces: large or small - it does not matter. But I recommend cutting in portions, large enough. Return the chopped beef to the boiling broth.
- Peel carrots and onions. Cut the carrot into cubes. The onion should be cut into thin strips, but not in the usual way, but along the onion. Such cutting will keep the fibers in the onion, and the onion will not turn into porridge when cooked. In the Caucasus, carrots are not added to kharcho, so carrots are at your discretion.
- Next, tkemali is added to the boiling broth. This is the most important point of the whole process. For two liters of soup, I recommend adding 2 full tablespoons of tkemali puree. Or cut 100 grams of fresh cherry plum, removing the bones. Or add a soaked piece of tklapi measuring 10 × 10 cm. If it so happened that the tkemali was not prepared or had already been eaten, well, what to do - add tomato paste. I will speak for myself - I add tkemali and quite a bit (1 tsp) of tomato paste - only for color, well, I like red kharcho, I cannot deny myself the pleasure. The broth should be noticeably sour. However, then the acid can be adjusted with pomegranate juice.
- Let the soup boil and after 5 minutes add chopped carrots. Boil the carrots for exactly 10 minutes.
- Add chopped onion, bring to a boil and cook covered with a lid at a low boil for half an hour.
- While the broth with vegetables is cooking, prepare the peanut dressing.
- Sort through half a glass of walnut kernels, carefully choosing the remains of the shell and partitions. I recommend lightly roasting the nuts in a dry frying pan until a pleasant smell appears. Grind the nuts in a mortar until smooth and traces of nut oil appear.
- Peel and grind the garlic in a mortar, along with nuts. But this is unprincipled. Strictly speaking, garlic can be simply grated.
- Across due time add rice to soup. Once upon a time, when I was little, my father added rice to the soup, which boiled in the form of the letter "X". Since then, I have had a stable association - soup with the letters X is kharcho ... Take rice with a long grain.
Add rice and continue cooking
- Rice should cook for exactly 10 minutes.
- Only then nut-garlic dressing is added to the kharcho. The soup is cooked for another 15 minutes. During this time, the rice will cook to the desired condition. By the way, turn on the hood at full power, otherwise the smell will drive household milestones and even neighbors into the kitchen, and they will actively interfere with you.
- By the way, did you notice that no salt or spices have been added yet??
- Only after the nuts and garlic have been cooked for 15 minutes, we begin to add spices.
Homemade spice mix for kharcho
- Spices in kharcho are the subject of many disputes. Usually kharcho needs a lot of coriander. Peas are coarsely crushed and added. You need pepper, Imeretian saffron, bay leaf, coarsely ground hot pepper, etc. Most cooks add the Caucasian spicy mixture "hops-suneli" to the soup. Khmeli-suneli (ხმელი-სუნელი) literally translates as "dry spice". It is not spicy, but incredibly fragrant and spicy. Slightly bitter. The composition of suneli hops is often very different, but it usually contains dry herbs (basil, dill, mint, hyssop, marjoram, savory), hot red pepper, coriander, bay leaf, fenugreek.
The composition of the "full" version of hops-suneli is very complex, abbreviated versions are often used.
