Real Kharcho
16 servings
210 minutes
One of the greatest inventions of Georgian cuisine, a demonstration of how a simple set of ingredients can produce a complex in taste and spirit, and a very beautiful dish. It is also important that preparing real kharcho is extremely simple. The main thing is that the tomatoes carry both sweetness and sourness at the same time, that the walnuts do not turn out rancid, and that the cilantro is as fragrant as possible. Here we publish a basic recipe, which can be slightly modified if desired.
1
Prepare the necessary ingredients.
2
Cut the meat into large pieces. Submerge it in 5 liters of water, adding a large carrot and two onions.
- Beef shoulder: 800 g
- Carrot: 200 g
- Onion: 600 g
3
Bring to a boil over high heat, skim off the foam, reduce the heat and simmer for 2.5 hours, skimming off the foam as needed.
- Salt: 20 g
4
Chop the onion into small cubes and sauté it in vegetable oil over medium heat until golden.
- Onion: 600 g
- Vegetable oil: 50 ml
5
Add finely chopped garlic and hot pepper. Sauté for 5 minutes, then add peeled chopped tomatoes and sauté for another 5 minutes.
- Garlic: 1 head
- Chili pepper: 80 g
- Tomatoes: 1 kg
6
Add ground walnuts. Add sugar and remove from heat.
- Walnuts: 130 g
- Sugar: 16 g
7
Rinse the rice 4-5 times. Boil it in a separate saucepan for 25 minutes after boiling. Then rinse again.
- Round rice: 150 g
8
Strain the broth, fry the meat in a mixture of butter and vegetable oil until golden brown, adding some spices.
- Beef shoulder: 800 g
- Vegetable oil: 50 ml
- Butter: 30 g
9
Cut the fried meat into small cubes and add to the strained broth, set on medium heat, add boiled rice, vegetable sauté, and tkemali.
- Beef shoulder: 800 g
- Round rice: 150 g
- Tkemali: 500 g
10
After 10 minutes, add spices, cook for another 10 minutes, and add finely chopped cilantro.
- Khmeli-suneli: 12 g
- Utskho-suneli: 9 g
- Coriander: 100 g
11
Leave for another 5 minutes, then serve.