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Kharcho in the Georgian style
One of the most famous Caucasian dishes is kharcho in the Georgian style. Traditionally, it is made from beef, which must include a meaty bone and a sufficient amount of meat. Like all Caucasian cuisine, this soup is rich in aromatic spices and seasonings, which must include garlic, khmeli-suneli, tomatoes, pureed tomatoes, spicy adjika, and fresh herbs. To make the meat tender and well-cooked, the broth is simmered over low heat for a long time, and at the end, rice is added.
Ingredients
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- beef on the bone – 800 g;
- onion for broth – 0.5 medium head;
- bay leaf – 2 pcs;
- parsley stems – 1 bunch;
- pureed tomatoes – 130 g;
- tomatoes – 90 g;
- onion for frying – 120 g;
- fresh parsley or cilantro – bunch;
- butter – 30 g;
- odorless sunflower oil – 40 ml;
- garlic – 2 large cloves;
- khmeli-suneli – 1.5 tablespoons;
- adjika – 1 tablespoon;
- round grain rice – 70 g;
- purified water – 2 l;
- salt – to taste.
Preparation
- Prepare the ingredients for making kharcho in the Georgian style. Pureed tomatoes can be obtained by grating fresh tomatoes, but canned tomatoes in their own juice give a brighter taste (this tomato juice is perfect for kharcho soup). Spicy adjika can be replaced with tkemali sauce. Do not add more rice than indicated in the recipe, otherwise the kharcho will turn out very thick, like porridge.
- Rinse the beef, place it in a pot, cover with 2 liters of water and put on medium heat.
- Before it boils, a foam will begin to form – it must be collected, and the foamy noise will rise to the surface several times, so it is necessary to monitor this closely to ensure that the broth ultimately turns out clear.
- Then add half an onion, bay leaves, and parsley stems to the pot. Leave the broth simmering under the lid.
- Meanwhile, cut the onion for frying into small cubes.
- Transfer it to a frying pan with vegetable and butter.
- When the onion becomes transparent, add the tomato wedges. Fry everything for 1-1.5 minutes.
- Then pour in the pureed tomatoes and stew the frying for 3-4 minutes.
- Finely chop the garlic with a knife.
- After 2 hours, remove the onion, bay leaves, and parsley stems from the broth – these spices have given their aromas and will no longer be needed. Also remove the meat – let it cool, then separate it from the bone.
- Add the frying to the broth.
- Now the soup needs to be salted – you can safely add 0.5 tablespoons of rock salt, and then adjust the salt to taste.
- Add khmeli-suneli to the kharcho. The aroma of Caucasian herbs will immediately spread throughout the kitchen.
- Return the pieces of beef to the pot, but without the bone.
- Next, add adjika.
- And season the soup with rice. Boil it for 15 minutes over medium heat.
- Finally, add a very aromatic ingredient – chopped garlic. Let it simmer for 2 minutes.
- Meanwhile, chop the herbs.
- Finally, add the chopped parsley or cilantro. As soon as the soup boils, remove it from the heat and let it rest under the lid for 5-7 minutes.
And here it is, an incredibly delicious, aromatic, and hearty soup kharcho in the Georgian style is ready. The aroma of Caucasian herbs stimulates the appetite, and every spoonful eaten brings true pleasure. For lovers of even spicier food, you can put a piece of hot pepper in the bowl. And, of course, this soup should be eaten hot, give it a try!
