Ingredients
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Broth and meat
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1.5 l of Beef stock
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700 g of Beef
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100 g of Brown rice
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Dressing
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1 tbsp. of Ghee
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2 tbsp. of Extra Virgin olive oil
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2 Onion
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1 or 2 tbsp. of Mingrelian ajikato taste
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1 tbsp. of Tomato paste
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400 g of Italian canned tomatosOr, fresh tomatoes
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1.5 tsp. of Khmeli suneli
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1 tsp. of Imereti saffron
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1 tsp. of Ground coriander
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1 Bay leaf
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1/2 cup of Tkemalito taste
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2cloves of Garlic
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1 bunch of Parsley leaves
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1 bunch of Coriander leaves
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1 bunch of Dill
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1/2 cup of Walnutto taste
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to taste Salt
Directions
Kharcho soup is probably one of the most famous Georgian dishes outside of Georgia. Its simplified version was served alongside a similarly simplified version of borscht in the Soviet-era canteens. In other words, anyone who has lived through that time can say that Kharcho is a thick, red-colored spicy soup with meat and rice. I don’t know if that’s good or bad, that kind of fame:) because the real Kharcho soup served in Georgia is not the same thing. The taste is so rich that you will forget about everything in the world and only enjoy it while trying to catch every flavor.
There are many variations of Kharcho soup as each region cooks it differently. So, I won’t pretend to have any authenticity. But! Try this recipe, and you will get a delicious Kharcho soup! Then you can try other versions, having this recipe as a base.
Bon Appétit!
Today's visits: 5.
Steps
1
Done
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RulesAs always, let's start with the principles of cooking: |
2
Done
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Broth and meatSo, boil the meat in broth until soft or cook a broth of bones, meat and vegetables from scratch. Then remove the vegetables from the broth, take out the meat and cut it into bite-sized pieces. Sieve the broth and return the meat to the broth. Add washed rice and bay leaf and cook it almost until tender. |
3
Done
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Chop the herbs finely. Chop the garlic finely or (later) crush it in a garlic masher. |
4
Done
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DressingDice onions into small cubes and sauté them in a mixture of olive oil and ghee until they are soft and golden in color. Then add the tomato paste and saute them together for a few minutes. Now add the ajika and spices, stir and saute them together for one or two minutes so that the flavors open up. |
5
Done
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Add the dressing to the broth and stir. Also, add walnuts, herbs and garlic. Bring the Kharcho to a boil and cook it for another five minutes until the rice is cooked. |
6
Done
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Add the Tkemali sauce in small amounts to the cooked Kharcho, taste the soup and decide whether it needs more sauce or not. Season it with salt, if necessary. Bring the soup to a boil and immediately remove it from the heat. Then put the lid on it and let it stand for ten minutes before serving. |