Recipe for soup kharcho

We offer you a recipe for soup kharcho. There is no doubt that everyone knows this wonderful and unusually tasty dish. However, few people think about the fact that this soup is essentially a national dish and has a direct relation to the Georgian cuisine.

The name of the dish from Georgian is translated as "beef soup", as it is prepared exclusively from beef, rice and walnuts. Of course, anyone who has ever tried this great dish can make changes to the soup hurcho recipe. For example, replace beef with lamb or pork, or even chicken.

This dish has a thousand-year history and during its existence has acquired many different cooking options. Hundreds of different chefs, trying to bring their national, and sometimes personal color in this dish, added various ingredients to it, creating their own unique variation of soup. Forgetful lady history, as in many other similar cases, has not kept us a single mention of the creator of this dish. Who first came up with the recipe for soup kharcho, we probably will not know. But one thing is certain, in its original version, the dish was prepared from beef and with this version of this famous soup, we now get to know each other.
So, we need about half a kilogram of beef, two hundred grams of rice, four medium carrots, as many tomatoes, three onions, one pod of medium-sized pepper or 2 teaspoons of red pepper, cloves, cinnamon, black pepper, greens, several Garlic cloves, seasoning hops-suneli, a little vegetable oil, half a glass of walnut nuts, well, you can add salt to taste.
Let's start preparing the soup kharcho. Take a saucepan (preferably with non-stick coating), pour a little oil on it and put it on the fire. Meat is best cut into small pieces so that they fit into a tablespoon. Be sure to leave bones and veins - they will add flavor and flavor to our dish. In order to preserve the juice inside, you need to fry it a little on high heat. Carrots and onions cut into large cubes and add to the meat. To meat and vegetables are not burned, you need to stir the contents of the spoon all the time. Fry the meat before the appearance of a blush - this will give the soup a beautiful golden color.
Pour into a saucepan about two liters of cold water, put there fried meat and cook. After two hours, when the meat is soft, add the rice to the pan and cook for another ten to fifteen minutes.
In the meantime, we are engaged in refueling to soup. We take tomatoes, cut them into cubes and put them into a heated frying pan, having previously poured some oil there. Tomatoes need to be slightly salted. Then cut the hot pepper into strips and add it to the tomatoes. While the tomatoes are stewed, we add ground walnuts , black peppercorns, several cloves rods, a pinch of cinnamon and a tablespoon of hops-suneli seasoning.

Ready to refuel into the soup, add a few crushed garlic cloves garlic, bay leaf, stir and give another boil. Our Georgian soup is ready. But before you serve it on the table, you need to give him a little brew, enough for about ten to twenty minutes. And just before serving, do not forget to add the greens cut into the pan into a saucepan. You can pour it directly into the cups. The soup turns out to be quite sharp, but unusually tasty and satisfying.
As we have already said, the recipe for soup kharcho is not one, but many. Even if you order this soup in different restaurants, you run the risk of seeing absolutely different dishes, and what about the home kitchens, in which each hostess is the master?