Kharcho Soup
4 servings
75 minutes
Kharcho is prepared differently in different regions of Georgia. We present a classic Georgian recipe for kharcho soup made from ingredients familiar to our table. You can use beef if you want a leaner dish, and lamb for more fat. But the meat must be on the bone! Krasnodar rice will replace the walnut from the classic recipe of Georgian housewives. And tomatoes will add the necessary sourness instead of cherry plum. For the same purposes, you can use prunes or pomegranate with ok . And do not forget the main secret of kharcho - do not skimp on spicy spices and chopped greens.
1
We clean the meat from the bones. Pour 2–2.5 liters of cold water into a pot, add the meat and bones, and place it on the fire.
- Beef: 400 g
2
When the water boils, carefully remove the foam and reduce the heat so that the water simmers slightly. Let it cook for one to one and a half hours. Half an hour before the end of cooking, you can add parsley or celery root to the broth and salt to taste.
- Spices: to taste
3
Meanwhile, finely chop the onion and sauté it in vegetable oil over low heat to keep it soft.
- Onion: 3 pieces
4
Once the onion turns golden, add the meat from the broth and fry for 5 minutes.
- Beef: 400 g
5
Then add a couple of tablespoons of broth and simmer covered for about 15 minutes.
6
While the meat and onion are stewing, we prepare the tomatoes.
7
We send the contents of the pan to the broth, which is already on the stove and about to boil.
- Tomatoes: 500 g
8
Add rice to the pot and continue to cook.
- Rice: 4 tablespoons
9
We let our still unfinished soup simmer for 5 minutes, reduce the heat to medium, and add spices.
- Spices: to taste
10
At the very last stage of preparation, we add crushed garlic and finely chopped herbs (dill, parsley, and cilantro).
- Garlic: 1 clove
- Dill: to taste
- Parsley: to taste
- Cilantro: to taste
11
Let the soup sit under the lid for an hour, then it can be served.
