Kharcho
by Editorial Staff
New Year’s holidays gave us a huge number of salads – both those that we love and new ones. Personally, I want to give you a recipe for the first course – delicious and seemingly simple. We will cook kharcho soup – a little Georgian, a little Russian.
Cook: 2 hours 20 mins
Servings: 8
Ingredients
- Beef (brisket) – 2 kg
- Bulb onions – 4 pcs.
- Tomatoes – 4 pcs.
- Rice – 100 g
- Walnuts – 100 g
- Garlic – 4 cloves
- Parsley greens – 1 bunch
- Vegetable oil – 50 g
- Seasoning for Georgian kharcho (see below for the composition of the seasoning) – 25 g
Directions
- Rinse the rice and soak in cold water for 2 hours.
- Cut the meat into 2 cm pieces. Chop the onion (it’s easier to do this with a blender).
- Fry the meat (in a saucepan) in heated vegetable oil until golden brown.
- Add the onion to the meat and simmer the meat and onions for 15 minutes.
- Peel the tomatoes, chop. Add tomatoes to the meat and simmer for another 10 minutes.
- Pour 1.5 liters of water into a saucepan, bring to a boil and cook the beef and tomato soup for another 10 minutes.
- Add rice and cook rice soup for another 15 minutes.
- Nuts (you can do without them, it also turned out deliciously), chop the garlic and parsley into a paste. Mix with seasoning (spice mixture) and add to kharcho. Stir and cook kharcho soup for another 5 minutes.
- Georgian kharcho soup is ready.
Bon Appetit!
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