Kharcho in Georgian
by Editorial Staff
Today I will recommend kharcho soup for lunch. This dish occupies a worthy place in the treasury of Georgian cuisine. Who doesn’t love kharcho? Probably there are no such people.
Cook: 1 hour 30 mins
Servings: 2
Ingredients
- Lamb – 150 g
- or beef – 150 g
- Water – 1 l
- Rice – 85 g
- Onions – 30 g
- Vegetable oil – 25 g
- or fat – 25 g
- Tkemali sauce – 12 g
- Tomato puree – 10 g
- Garlic – 3 g
- Hops-suneli – 0.4 g
- Greens (cilantro, parsley, dill) – 1 teaspoon (to taste)
- Bay leaf – 1-2 pcs.
- Salt – 6 g (to taste)
- Pepper – 2-3 g
Directions
- The soup products are in front of you.
- Rinse the rice in several waters, soak in cold water (for the duration of cooking meat).
- Rinse the lamb (beef) brisket, chop it together with the cartilage, in pieces of 25-30 g.
- Put the meat in a cauldron, pour cold water.
- Put the kazan on the fire. Bring the meat to a boil, skimming off the foam. Reduce fire. Boil covered over low heat for 40-50 minutes.
- Peel, wash, and chop the onion.
- Preheat a frying pan, add fat (or pour in vegetable oil). Put onion in a frying pan, sauté, stirring occasionally, over medium heat for 2-3 minutes.
- Peel the garlic, crush it in a mortar or pass through the garlic.
- Wash greens and chop finely.
- Add soaked rice, sautéed onion to the cauldron, bring to readiness (about 20 minutes). Season the soup with tkemali sauce, tomato.
- Also season with chopped cilantro, crushed garlic, suneli hops, pepper, bay leaf, salt. Cook for another 6 minutes.
- Georgian kharcho soup is ready.
Bon Appetit!
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