Recipe "Harcho" from beef, or Classics of Georgian cuisine

You can safely say that the soup "Harcho" is the most famous dish of Georgian cuisine. Maybe not many people have tried it, but almost all have heard of it. The recipe "Harcho" from beef is considered a classic, and it is prepared quite simply. The main "highlight" is a set of spices. That's the trouble with them. You can buy them, if you live in an age of abundance, you just have to be brave enough and risk to cook something completely unfamiliar, but quite worthy and worthwhile.

Recipe "Harcho" of beef begins with cooking broth. To do this, you just need to fold the portions of the beef brisket into a saucepan of cold water and cook over low heat for about an hour, remembering to remove the formed foam. Navar must be thick and transparent. Then add finely chopped roots (carrots and celery) and let them cook together. We add separately toasted onions, rice, finely chopped tomatoes, pounded walnuts. And now the most important thing is tkemali sauce or pickles (sour lavash). One of these ingredients, you must add to your soup, because it is the sweet and sour tone of draining, well, a set of spices, of course, give "Harcho" so unique taste. Minutes for five to readiness should be added spices, garlic and greens of coriander. Give the soup a little brew and serve.

The recipe for Harcho from beef, lamb or pork can not be imagined without a characteristic, spicy flavor. That's about it and it's worth talking to separately. You can just buy a bag with the inspirational inscription "Harcho". You can go to the market and rely on the sellers of spices. It's great if you're lucky, and they will be traded by a Georgian or a Georgian, well, or at least someone who knows exactly how Harcho should smell. If you are not lucky, then you need to make a spicy mixture yourself. To do this, you need 10 peas of black pepper, two tablespoons of ground chaiber (do not confuse with thyme, these are completely different plants), half a teaspoon of ground coriander and red pepper, two teaspoons of "Hmeli-Suneli", a pair of laurel leaves.

Now it is necessary to specify the recipe "Harcho" from beef on points. The fact is that it is in him that they do not adhere to the main soup rule that the broth should be exactly half. This dish is thick. Therefore, the above set of herbs should be prepared, and then used:

- 2.5 liters of water;

- 700 gr. Beef brisket;

- 100 gr. Rice;

- 0,5 glasses of ground walnuts;

- 5 tablespoons tkemali or a piece of clover, the size of a palm;

- 2 tomatoes;

- 4 onions;

- 1 carrot;

- 1 root of parsley.

Georgian beef soups , recipes with photos of which are simply abound on the Internet, for many are a closed "topic" only because they really do not know the true taste of the dishes. But you should not be afraid. You need to try, and you will definitely get to prepare "Tatarachni" or "Artala" soup. The cuisine of Georgia is spicy, unique with its own set of spices, despite the opinion of many, foul. Georgian dishes from beef with photos of glossy magazines look very appetizing. Try to cook them, treat your loved ones. Over time, your skillful handling of recipes will bear fruit. Good luck.