METHOD OF COOKING

Traditional Kharcho soup recipe

If you consider yourself a gourmet and connoisseur of Caucasian cuisine, you should definitely try the hallmark of Georgian cuisine - Kharcho soup. The advantage of this dish is the ease of preparation and availability of products. Seasonings such as Khmeli-suneli and hot pepper give a special taste to the dish, which will appeal to many men. And if you just love soups, then food will diversify your meal. Another feature of this dish is the mandatory presence of meat and rice.

A classic recipe for beef kharcho soup

Step 1. Cook meat.
Wash the beef, cut out all the membranes, and cut the prepared meat into small pieces. Then pour 2 liters of water into a saucepan and put there beef with bay leaves and allspice. Boil the broth for about 90 minutes, constantly removing the foam. It should boil over low heat. Once the broth is ready, it must be filtered, first removing the meat.

Step 2. Cook rice.
Return the meat to the strained broth. Also add well-washed rice and cook on low heat.

Step 3. Make the dressing for kharcho soup.
Peeled onions, finely chop and fry in oil. Together with onions, chop and fry the tomatoes, pre-removing the skin from them. This is quite easy to do by pouring boiling water over the tomatoes. We also add chopped hot pepper and allspice, walnut kernels and greens to the fried vegetables. At the end, add the spicy-aromatic seasoning Khmeli-suneli to taste. Mix everything thoroughly.

Step 4. Combine ingredients.
When the dressing is ready, add it to the broth and mix. Bring the soup to a boil and taste. The taste should be rich. Press the garlic and add to the soup. Also add tkemali sauce. If necessary, add salt to taste. Let the soup boil for about 10 minutes, and that’s it - the soup is ready.

How to serve Kharcho soup

Serve soup with greens. You can add a little sour cream to soften the taste. It will be appropriate to serve pita bread instead of bread. It would be a great idea to add greens and soft cheese to the pita. The delicate milky taste of the filling will balance the sharpness of the food. If you do not have pita bread, then buns (pumpushky) with garlic or pieces of bread dried in a pan will do. Bon appetit!

INGRIDIENTS

• Beef fillet - 0.5 kg;
• Rice, round or long-grained - 6 tablespoons;
• Three cloves of garlic;
• Two onions;
• Four tomatoes;
• One hot pepper;
• A couple of bay leaves;
• Sunflower oil - 2 tbsp. spoons;
• Tkemali sauce - 2 tbsp. spoons;
• Crushed kernel of a walnut - 100 g;
• Greens (dill, parsley);
• Allspice - to taste;
• Spicy-aromatic seasoning Khmeli-suneli-to taste.