Kharcho
8 servings
120 minutes
Kharcho is a fragrant and rich soup with roots in Georgian cuisine that has gained wide popularity in Russia. Its unique taste comes from a combination of ingredients: beef on the bone, tkemali sauce, walnuts, spices, and rice. Tkemali adds a slight sourness, walnuts provide depth of flavor, and spices add pleasant sharpness and zest. Kharcho is not just a soup but a complete dish that warms and satisfies. It is perfect for cold days when you crave something hearty and aromatic. Traditionally served with herbs that add freshness and complete the harmony of flavors. Due to its rich taste and nutritional value, kharcho has become a favorite dish in Russian cuisine and remains a classic in home menus.
1
Wash the meat and clean it from the veins. Separate the flesh from the bone. Place the flesh and bone in a pot, pour in 2 liters of cold water. Also add parsley and cilantro roots, a whole peeled onion, and peppercorns. Boil the meat for two hours on low heat, removing the vegetable roots and onion after one hour.
- Beef with bones: 700 g
- Coriander root: 1 piece
- Parsley root: 1 piece
- Onion: 3 pieces
- Black peppercorns: 10 pieces
2
While the meat is boiling, prepare the dressing: mix crushed walnuts with crushed garlic cloves, tkhemali, ucho-suneli, and grated red pepper.
- Crushed walnuts: 0.5 glass
- Garlic: 5 clove
- Tkemali: 100 g
- Utskho-suneli: 1 tablespoon
- Red chilli pepper: 1 piece
3
Rinse the rice and soak it in water for half an hour.
- Long grain rice: 0.5 glass
4
Cut the remaining 2 onions in half and chop along the fibers - this way the onion won't overcook. Sauté it in a small amount of vegetable oil until translucent.
- Onion: 3 pieces
- Vegetable oil: 2 ml
5
After 2 hours, take out the meat and cut it into portions (everyone can cut it as they wish).
6
Add rice to the broth and cook for 5 minutes.
7
Then add the fried onions, sauce, chopped meat, and cook for another 10 minutes.
- Salt: to taste
8
Serve kharcho with freshly chopped herbs.
- Coriander: 1 bunch
- Parsley: 1 bunch
- Green onion feathers: 1 bunch