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Kharcho soup: a delicious recipe. Cooking video
The real one – fragrant, spicy, tasty and rich kharcho soup has little to do with what a restaurant or dining room can offer you. This is a Georgian cuisine dish, so when preparing it, it is better to use original products and not replace them with more affordable ones.
What products do you need
The basis of real kharcho soup is thick, aromatic and rich beef broth. To make it exactly like this, it is better to take a piece of beef with a marrow, chopped in several places. Please note that veal in broth will be less tasty and rich. For 2 liters of liquid you will need: – 0,5 kg of beef; – 2 medium-sized onions; – 1 carrot; – 4 tablespoons rice; – 100 g of tkemali sauce; – ½ cup shelled walnuts; – ground black and red pepper; – ½ tsp ground coriander; – 1 tbsp. ready-made herbal mixture “khmeli suneli”; – fresh herbs: dill, parsley, cilantro; – 1 head of garlic; – 1 tbsp. thick adjika; – 2-3 bay leaves;
– salt.
For kharcho soup, it is better to use long-grain rice (Basmati, Jasmine), they have a pleasant taste and hardly boil over
How to make real kharcho soup
Rinse the beef, put it in a saucepan, add 2 liters of water and cook. As soon as the water begins to boil, carefully remove the foam, reduce the heat to low. It is necessary to cook the broth under a lid over low heat for at least 2–2,5 hours, you do not need to salt it.
Peel the onions and carrots. Cut the carrots into circles a little less than 1 cm thick, then into cubes. Cut the onions in half and then cut them into thin slices lengthwise. Remove the cooked meat from the broth, remove the bones. Cut the beef into large pieces and put it back in the broth, add the tkemali sauce to it, boil for 3-4 minutes and put the carrots in a saucepan. After 8-10 minutes, put the onion in the broth, reduce heat to low, then simmer for half an hour.
Put the peeled walnuts in a dry preheated pan and fry until oil appears. Peel the garlic, crush each clove with the flat side of a wide kitchen knife. Grind the nuts with garlic in a blender or simply grind them in a mortar.
Pour the rice into a saucepan, cook it for 10 minutes over medium heat, then add the nuts, grated with garlic. After 15 minutes, put a spoonful of spicy Caucasian adjika, spices, bay leaf into the soup, salt and simmer the soup over low heat for another 5 minutes.
To give kharcho soup a more intense color, together with spices, you can put 1 tablespoon of thick tomato paste in it
Remove the saucepan from the stove, place finely chopped fresh herbs in it, close the lid and let the soup steep for 10-15 minutes and serve.