Beef kharcho soup with rice

0

Beef kharcho soup with rice is a famous dish of Georgian cuisine, which many have tasted, even if they have never been to its historical homeland. This recipe is especially popular in the cold season, as it has a powerful warming property. By the way, some people think that kharcho soup with rice should be cooked not from beef at all, but from lamb. Indeed, such an option exists, although it is nothing more than an echo of the Soviet era. Why? Because lamb kharcho was once cooked in the Kremlin kitchen to please a member of the government who could not stand beef. If you don't have an aversion to this meat, prepare kharcho soup according to this recipe and enjoy its wonderful taste.

Ingredients:

• beef on the bone – 1 kg
• drinking water – 2.5 l
• rice – 120 g
• tomato paste – 2 tbsp. l.
• medium-sized onion – 4 pcs.
• oil – 2 tbsp. l.
• flour – 1 tbsp. l.
• parsley root – 1 pc.
• bay leaf – 2 pcs.
• peeled walnuts – 50 g
• suneli hops – 1 tsp.
• natural pomegranate juice without sugar – 125 ml
• cilantro – 4 sprigs
• basil – 4 sprigs
• hot pepper – 1 pc.
• garlic – 5 cloves
• salt, ground black pepper – to taste

PREPARATION:

1. Prepare the broth for the kharcho. To do this, wash the beef and cut it into 4-5 pieces. Place it in a large saucepan, cover with water and cook for 1.5-2 hours, periodically removing the foam.
2. Strain the broth for the kharcho through a sieve or cheesecloth. Separate the beef from the bone, cut it and put it in a small container. Pour in a ladle of broth and close.
3. Pour the broth for kharcho into a saucepan and bring to a boil. Rinse the rice thoroughly. Pour into the boiling broth and salt. Put the chopped beef in the broth with the rice and cook over low heat for 10 minutes. Add the tomato paste and stir.
4. Peel the onion, chop finely and lightly brown in oil. Sprinkle with flour and fry, stirring, over medium heat for 5 minutes. Remove from the stove.
5. Peel the parsley root for kharcho, rinse with cold water and grate on a large grater. Add to the broth along with the fried onion and bay leaf.
6. Pepper.
7. Grind walnuts in a blender and pour into the soup. Cook for 5 minutes. Add hops-suneli and pomegranate juice to the kharcho. Cook over low heat for 5 minutes. Add salt to taste.
8. Wash the cilantro and basil for the kharcho, dry them and tear the leaves from the branches. Chop them. Wash the hot pepper and cut into thin rings. Peel the garlic and pass it through a press. Combine with the cilantro, basil and pepper.
9. Remove the pan with the kharcho from the heat. Add the mixture of garlic, herbs and hot pepper. Cover the pan and wrap it with a large towel. Leave for 10 minutes, then pour into plates.

USEFUL TIP

Beef kharcho with rice is one of those first courses that gets tastier with time. So prepare the soup the night before, and the next day just reheat and serve.

TO THE POINT

Beef kharcho soup with rice can be prepared without tomato paste, replacing it with sour plums tkemali – simply finely chopped or crushed with a blender.