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

  1. Rinse the rice and soak in cold water for 2 hours.
  2. Cut the meat into 2 cm pieces. Chop the onion (it’s easier to do this with a blender).
  3. Fry the meat (in a saucepan) in heated vegetable oil until golden brown.
  4. Add the onion to the meat and simmer the meat and onions for 15 minutes.
  5. Peel the tomatoes, chop. Add tomatoes to the meat and simmer for another 10 minutes.
  6. Pour 1.5 liters of water into a saucepan, bring to a boil and cook the beef and tomato soup for another 10 minutes.
  7. Add rice and cook rice soup for another 15 minutes.
  8. 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.
  9. Georgian kharcho soup is ready.

Bon Appetit!

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