Kharcho on veal broth
4 servings
60 minutes
Kharcho made with veal broth is a fragrant Georgian dish rich in the flavors and traditions of the Caucasus. Its history traces back to ancient Georgian families where it was prepared as a hearty, warming soup. The thick veal broth gives kharcho depth and richness, while the combination of tomatoes, greens, garlic, and spices adds a spicy kick. Lemon juice and cilantro bring freshness, and rice makes it nutritious. Kharcho is not just a soup; it's a true gastronomic symphony where each ingredient plays its part. It pairs perfectly with homemade bread and is great for both everyday dinners and festive gatherings, filling the atmosphere with warmth and coziness.
1
Wash the beef and cover it with 4 liters of water. Cook on low heat until done, skimming off the foam. Strain the broth. Separate the meat from the bones, cut it into cubes, and return it to the broth.
- Bone-in beef: 1000 g
2
Chop the onion and sauté it with tomato paste and bay leaf in vegetable oil.
- Onion: 4 heads
- Tomato paste: 2 tablespoons
- Bay leaf: to taste
3
Rinse the rice and add it to the broth.
- Rice: 1 glass
4
Peel the tomatoes, chop them finely, and mix with chopped herbs, garlic, salt, pepper, and lemon juice.
- Tomatoes: 300 g
- Garlic: 1 head
- Lemon: 1 piece
- Salt: to taste
- Dried red chili: to taste
- Cilantro: to taste
- Parsley: to taste
5
Add sautéed onions with tomato paste to the soup and bring to a boil. After boiling, add the prepared tomatoes, bring to a boil again, and let it steep for another 20 minutes.
- Onion: 4 heads
- Tomato paste: 2 tablespoons
- Tomatoes: 300 g
