- How to cook the authentic Georgian soup kharcho. The secrets of making soup kharcho
How to cook the authentic Georgian soup kharcho. The secrets of making soup kharcho
Amazingly delicious soup from beef brisket on a Georgian recipe. Prepared without haste, with the addition of mood and a lot of spices.
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Meet recipes soup kharcho, in which the quality of the meat used for the broth and pork, and lamb, and even chicken. We are not going to break the tradition of Georgian cuisine, and therefore we will stop on the fatty beef brisket. A piece of beef with bone – ideal component of the national Georgian meat soup.
Put in a pot of 0,5 kg beef, pour 2 liters of purified water and set on fire.
Put the brisket in one piece, not cutting and slicing. Cook for 1.5 hours on low heat, periodically removing the foam. The result of cooking should be strong and rich broth.
Brisket extracted from the broth. Bones removed and meat cut into pieces and return to boiling broth.
The basis of the soup kharcho should be slightly acidic, so add 3 tablespoons of the puree or sauce tkemali. In the absence of the sauce tkemali, you can replace the same amount of chopped sour plums tkemali or replace them with plum, at the very least add to the broth the same quantity of tomato paste.
carrots and Onions
Slice into small cubes 1 carrot peeled and in 5 minutes after laying the plum sauce added to the soup carrots.
2 onions of medium size peel first. Then clean the onions, cut along the onion slivers. Please note – not poperek along. With this onion slicing the fibers will be preserved, and therefore in the process of cooking will retain their shape, not turned into mush.
After 10 minutes of boiling the soup with the carrots, add the onion and cook for another 30 minutes.
After half an hour in the soup add pre-soaked rice.The rice to prepare the soup kharcho is better to take long grain. Cook it for 10 minutes.
2/3 Cup of walnuts searched diligently, taking away the remains of the septa and shell. Pour into the dry pan or griddle and fry on low heat until pronounced nutty flavour. The cooled nuts and RUB in a mortar until, while at its bottom and the walls will not appear traces of nut oils.
A cleaned head of garlic of medium size, and then razmerchik it in the frog, a mortar or just RUB on a small grater.
Combine the nuts and garlic, mix thoroughly, and after the rice has been optimally boiled for 10 minutes, add to soup garlic dressing
After soup with added garlic dressing chef in the next 10 minutes, you can add spices. 1чайная spoon mixed spices, 1 teaspoon ground coriander seeds, few leaves of Bay leaf and a little freshly ground red hot chili pepper – here's the obligatory set of spices for the soup kharcho.
After adding spices to the soup cook for another 5 minutes, stirring occasionally, since he by that time will be quite thick.
A bunch of greens, consisting of cilantro, parsley, dill and mint, finely chop and put in soup.
Cook for 2 minutes, remove the pan from the heat and give the dish to infuse for another 10 minutes.
Soup kharcho is ready! Bon appétit!