Georgian Kharcho soup - a home-made recipe

Cookware:

• a three-liter soup pan with a lid;
• cutting board;
• tablespoon;
• knife;
• spatula;
• pan;
• soup ladle.

Ingredients

Step by step cooking with photo

Cook broth

1. Chop a kilogram of beef meat with bones (for example, a brisket with ribs or a shoulder blade) into medium-sized pieces and soak in cold water for at least two hours.
   
2. Put the pieces of meat in a three-liter pan with a small onion and half a raw carrot, pour two (or a little more) liters of filtered drinking water and cook.
   
3. Carefully remove the resulting foam, add a pinch of salt, remove the flame intensity to a minimum, cover the pan with a lid and cook the broth until the meat is ready for at least 2.5 hours.
   

Cooking roasting

1. Dissolve a small onion into small cubes.
   
2. Scalp two large tomatoes with boiling water, peel and chop them.
   
3. Preheat the pan with 2-3 tbsp. l vegetable oil. Fry finely chopped onions until golden brown.
   
4. As soon as the onion is slightly fried, let the chopped tomatoes into the pan.
   
5. After 3-4 minutes, pour ¾ st. l seasonings hops-suneli, a pinch of ground black pepper, mix, stew for 2-3 minutes and remove the pan from the burner.
   

Dressing soup

1. Remove the cooked onions and carrots from the broth, as well as remove the bones that have receded from the pulp.
   
2. Rinse under running water for 4 tbsp. l round-grain rice and run into the cooked meat broth. Rice is washed with cold running water until the water draining from the cereal becomes clear.
   
3. Add the finished frying and 1 tbsp to the contents of the pan. l acute Georgian adjika, ready-made or home preservation.
   
4. Until the broth boils, add four tablespoons of tkemali sauce and a small pinch of granulated sugar to it.
   
5. After boiling, cover the pan with a lid and simmer the soup for at least 15 minutes, but not more than 25 minutes. on a minimum flame of a ring.
   
6. Finely chop in half a bunch of parsley and cilantro.
   
7. Squeeze 4-6 cloves of garlic into the chopped greens on a garlic press and chop the greens with garlic again with a knife, mixing them thoroughly.
   
8. After a quarter of an hour, turn off the stove burner, remove the lid, season with herbs, close the lid again and let the soup stand for about 10 minutes.
   

Video recipe

The video proposed for viewing shows step-by-step the process of preparing traditional Georgian kharcho soup.See how easy it is to prepare the first dish of national cuisine, and pay attention to the order of laying spices, which, in fact, is the secret of the inimitable taste of this dish.

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