The classic recipe is kharcho beef soup

 

Georgian soup kharcho is a spicy first course based on beef, rice, walnuts, tkemali and tklapi. Food is very thick - it is about him that they say: "There should be half liquid in the soup." UNIAN will tell you how to make kharcho soup in the Georgian style from beef ribs.

Experienced cooks say that before starting to cook a Georgian first dish, you need to choose products for it. Only at first glance it seems like an easy task, but in fact there are some nuances:

beef - only on the bone and with fat, it is best to take beef ribs;

frying - before cooking the broth, it is recommended to lightly fry the meat to give the soup a spicy aroma;

water - do not overdo it with this liquid, it should be no more than half in the soup;

tkemali - be sure to use this sauce, adding it with teaspoons and tasting the soup.

Also prepare boiling water to dilute the dish at the very end if it turns out to be too thick.

In order to prepare food according to this technology, you will need:

beef ribs - 600-700 g;

rice - 50-100 g;

tomatoes - 150 g;

onion - 2 pcs.;

parsley, cilantro, dill;

butter - 20 g;

adjika, tomato paste - 1 tbsp. l. with a slide;

Suneli hops - 1.5 tsp;

Bay leaf;

coriander, Imereti saffron - 1 teaspoon each;

garlic - 2 cloves;

tkemali sauce.

For the broth:

carrot, onion, bell pepper - 1 pc each;

stalk of leek or green onion - 1 pc.

Pour vegetable oil and butter (half of the indicated amount) into a deep pan, lay out the pork ribs. Fry them until golden brown. Add half a carrot, onion, bell pepper and a few "feathers" of green onions. Pour water so that it covers the ingredients by two fingers, cook the broth until the meat is fully cooked.

Cut the onion into medium cubes, fry in butter until soft. Grind the tomatoes in a blender together with greens. Add tomato paste to the onion, heat on the stove for 5 minutes. Put adjika and spices, mix, boil for 2-3 minutes.

Pour in the tomato mass, mix, add salt and remove from heat. Remove the vegetables from the broth, cut the meat into portions and return to the broth. Wash the rice, put the dressing, bay leaf and chopped garlic in the broth. Add rice, cook for 10 minutes, then add tkemali to taste. Remove the bay leaf from the food, cover the soup with a lid and leave for 10-15 minutes. It is best to serve such a dish with chopped greens.

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