Being one of the brightest representatives of the Georgian cuisine, soup kharcho combined all the most typical ingredients for it: meat, nuts and tkemali. Such a soup can cope with the feeling of hunger for a while and it is easier to prepare at the same time. In detail about how to cook kharcho, we will tell further.
How delicious to cook soup kharcho from beef?
The basis of traditional kharcho is certainly beef. Large pieces of meat are first boiled for broth on the bone, and then cut and added to the soup. The result is a rich broth with a bright meat taste.
Ingredients:
- beef on the bone - 560 g;
- water - 1,8 l;
- handful of cilantro;
- laurel leaves - 2 pieces;
- onion - 140 g;
- tkemali - 60 g;
- lemon juice - 15 ml;
- rice - 45 g;
- garlic - 2 teeth;
- wig - 1 teaspoon.
Preparation
You can boil the bones separately, and put ready meat in broth only meat, or you can immediately take meat on the bone. The broth is cooked simply: the washed meat is poured with clean water, the laurel leaves goes there, and after one and a half hours of cooking the liquid is carefully filtered, and the pieces of beef are removed from the bone and cut. In the remains of the broth dissolve the tkemali and send there a thoroughly washed rice. Next, pour in lemon juice and let the rice grains reach the ready. Add beef and fried onions to the soup, put mashed garlic and pour the paprika. After 15 minutes, the soup can be removed and supplemented with fresh cilantro.
How to cook soup kharcho?
Recommendations on how to cook kharcho at home, you can meet a lot, and it is likely that each of them will be correct to some extent, because like the recipe of any national dish, the recipe for each family is different and varies from region to the region.
Ingredients:
- lamb - 580 g;
- onion - 135 g;
- carrots - 85 g;
- tomatoes - 430 g;
- sweet pepper - 70 g;
- a handful of walnuts;
- rice - 65 g;
- garlic - 4 teeth;
- cilantro.
Preparation
Boil the broth using a piece of mutton as a base. Separate the finished meat into pieces, and strain the broth back to the fire and add rice into it with a simple frying of onions, tomatoes, peppers and carrots. When the rice grains soften, return the meat to the broth, add the chopped garlic and chopped nuts, sprinkle coriander. Cover the pan with a lid. In order to taste the soup fully, he will need to insist about 20 minutes, after which it can be served.