Kharcho Soup with Fresh Tomatoes
by Editorial Staff
My favorite soup “Kharcho” is a traditional Georgian first course. I will also offer you a delicious soup for lunch.
Cook: 2 hour
Servings: 8
Ingredients
- Beef brisket – 500 g
- Water – 2-2.5 l
- Bulb onions – 2 pcs.
- Tomatoes – 500 g
- Rice – 100 g
- Walnuts – 50 g
- Vegetable oil – 2 tbsp
- Garlic – 2-3 cloves
- Red pepper – to taste
- Ground black pepper – to taste
- Salt to taste
- Greens (dill, parsley, cilantro) – 1 bunch
- Bay leaf – 1-2 pcs.
- Hops-suneli – 1 teaspoon
Directions
- Wash the beef, cut into portions. Put in a saucepan.
- Pour the meat over with cold water, put on fire, bring to a boil, remove the foam. Cook the meat, until tender, over low heat, covered (about 1.5-2 hours).
- Wash the rice.
- Peel the onion, wash, cut into cubes.
- Boil the kettle. Wash the tomatoes, pour boiling water over for 2-3 minutes. Drain the boiling water. Cover with cold water for 2-3 minutes. Peel, grate.
- Add onion and rice to the finished meat. Cook for 15 minutes.
-
Preheat a frying pan, pour in vegetable oil. Put the tomatoes in hot oil. Simmer over medium heat, stirring occasionally for 3-5 minutes.
- Add the stewed tomatoes to the pan. Simmer for 10 minutes.
- Wash and chop the herbs. Peel the garlic and chop finely with a knife.
- Lightly fry the walnut kernels in a dry frying pan until a pleasant smell appears. Crush with a rolling pin.
- Add garlic, nuts, hot peppers, suneli hops, pepper, bay leaf, salt and herbs to the soup. Cook the soup “Kharcho” with tomatoes for 3-5 minutes. Remove soup from heat. Let it brew under the lid for 10 minutes. “Kharcho” soup with tomatoes is ready.
- Serve “Kharcho” soup with tomatoes.
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