Kharcho with tkemali
4 servings
130 minutes
Kharcho with tkhemali is a fragrant and rich soup that combines traditional Georgian flavors with an author's approach. The classic combination of beef, rice, and tkhemali gives the dish a characteristic sourness, perfectly complemented by khmeli-suneli and the spiciness of chili peppers. Rich notes of garlic and greens make kharcho especially hearty and warming. Its taste is multifaceted – simultaneously spicy, tangy, and tender. This soup is perfect for family dinners, especially in cool weather when you crave something filling and warming. Tkhemali, a traditional Georgian sauce made from sour plums, makes the dish unique by adding freshness and a bright touch. Serving it with cilantro and parsley completes the harmony of flavors, turning kharcho into a true gastronomic delight.
1
Cut the fatty beef into small pieces, pour in 2.5 liters of cold water, and boil for about 2 hours over moderate heat.
- Beef: 500 g
2
Add washed rice, finely chopped onion, and a bunch of parsley and cilantro (2 sprigs each) tied together.
- Rice: 50 g
- Onion: 4 heads
- Cilantro: to taste
- Parsley: to taste
3
10-15 minutes before the cooking is finished, add crushed garlic, chili pepper, finely chopped parsley and cilantro, tkhemali, khmeli-suneli, bay leaf, and salt.
- Garlic: 4 cloves
- Red chili pepper: 1 piece
- Cilantro: to taste
- Parsley: to taste
- Tkemali sauce: 1 glass
- Khmeli-suneli: 2 teaspoons
- Bay leaf: 2 pieces
- Salt: to taste
4
Sprinkle with cilantro and parsley when serving.
- Cilantro: to taste
- Parsley: to taste
