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Kharcho in Georgian style
One of the most famous Caucasian dishes – kharcho in Georgian style. Traditionally, it is made from beef, which must necessarily consist of a hearty bone and a sufficient amount of meat. Like all Caucasian cuisine, this soup is rich in aromatic seasonings and spices, including 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, it is seasoned with rice.
Caloric content: 77 kcal per 100 grams of the dish.
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;
- long-grain rice – 70 g;
- purified water – 2 l;
- salt – to taste.
Preparation
- Prepare the ingredients for making kharcho in Georgian style. Pureed tomatoes can be obtained by grating fresh tomatoes, but canned tomatoes in their own juice will give a more vibrant flavor (this tomato juice is perfect for kharcho soup). Spicy adjika can be replaced with Tkemali sauce . Do not add more rice than specified in the recipe, otherwise kharcho will turn out very thick, like porridge.2. Rinse the beef, place it in a pot, cover with 2 liters of water, and put on medium heat.
- Before boiling, a foam will begin to form – it must be collected, and this foamy noise will rise to the surface several times, so it is important to watch this carefully, so that the broth eventually turns out clear.
- Then add half an onion, bay leaves, and parsley stems to the pot. Leave the broth to simmer under a lid.
- Meanwhile, finely chop the onion for frying.
- Transfer it to a skillet with vegetable and butter.
- When the onion becomes translucent, add the tomato wedges. Sauté everything for 1-1.5 minutes.
- Then pour in the pureed tomatoes and simmer the sauté 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 already given their flavors and are no longer needed. Also take out the meat – let it cool, then separate it from the bone.
- Add the sauté to the broth.
- Now the soup needs to be salted – you can confidently add 0.5 tablespoons of stone salt, then adjust the salt according to taste.
- Add khmeli-suneli to the kharcho. The aroma of Caucasian herbs will spread throughout the kitchen immediately.
- Return the pieces of beef to the pot, but without the bone.
- Next, add adjika.
- And season the soup with rice. Cook it for 15 minutes at medium simmer.
- Finally, add the very aromatic ingredient – chopped garlic. Let it cook for 2 minutes.
- In the meantime, chop the herbs.
- Lastly, add the chopped parsley or cilantro. As soon as the soup boils, remove it from the heat and let it sit under a lid for 5-7 minutes.
And there it is, an incredibly tasty, aromatic, and hearty kharcho soup in Georgian style is ready. The aroma of Caucasian herbs stirs the appetite, and each spoonful brings true delight. For those who love even spicier food, a piece of hot pepper can be added to the bowl. And, of course, this soup should be eaten hot, give it a try!
И вот, удивительно вкусный, ароматный и наваристый суп Харчо по-грузински готов. Аромат кавказских трав будоражит аппетит, а каждая съеденная ложка доставляет истинное наслаждение. Любителям еще более острой пищи можно положить в тарелку кусочек острого перца. И, конечно же, этот суп нужно есть горячим, попробуйте!
