One of the most famous dishes of Georgian cuisine should be considered Kharcho soup. It can be found in any restaurant that focuses on Georgian cuisine. If a restaurant does not have this soup, it is impossible to call this place a Georgian cafe.
In translation from the Georgian language, kharcho is a soup with beef. The exact time when kharcho was first cooked is unknown. There is an assumption that the soup began to be cooked since the times of mastering agriculture. Probably, the domestication of cattle also had something to do with the appearance of soup on the tables of Georgians
. It is worth making kharcho yourself to diversify your lunch and dinner.
Ingredients for Kharcho:
- Beef ribs – 900 g;
- Onion – 2 pcs;
- Sweet pepper – 1 pc;
- Spicy adjika – 2 tsp;
- Butter – 70 g;
- Tomato paste – 1.5 tbsp;
- Rice – 70 g;
- Laurel leaves – 2 pcs;
- Peas – 10 pcs;
- Hmeli-suneli – 1 tsp;
- Salt – ½ tsp.
Preparation of Kharcho:
In a saucepan melt butter, fry beef ribs on the meat side until brown on high heat.
Fry meat on all sides, add 1.5 liters of hot water
to the pot.
Pour bay leaves and peas of pepper into the pot, cook meat for 45 minutes under a lid on medium heat. At this time, fry finely chopped onion in butter.
Gradually salt the broth, take out the bay leaves. Chop the sweet pepper finely, clean it from the insides
. Add the pepper to the onions, fry together for 4 minutes. Add
tomato paste, ajika and 30 ml of boiling water to the onions and peppers
.
Mix the ingredients and fry together for 3 minutes. Salt the roast, sprinkle with hopeli suneli and stir again.
Put the roast into the soup. Pre-washed rice is also added to the soup, mix. If desired, you can pour a little more boiling water, if the water in the process of cooking meat evaporated.
Under a lid cook rice in the soup for about 15 minutes.
In the soup, if desired, you can chop cilantro. Cover the pot with a lid and leave it to cool for 10 minutes, after which you can taste it.
