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Kharcho beef soup with rice is a well-known dish of Georgian cuisine, which has been tasted by many, even if you have never been to its historic Motherland. 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 at all from beef, but from lamb. Indeed, such an option exists, although it is nothing more than an echo of the Soviet era. Why? But because lamb food was once cooked in the Kremlin kitchen to please one member of the government who could not stand beef. If you have no 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:
- Prepare broth for food. To do this, wash the beef and cut it into 4-5 pieces. Place in a large saucepan, cover with water and cook for 1,5-2 hours, periodically removing the foam.
- Strain broth through a sieve or cheesecloth. Separate the beef meat from the bone, cut it and put it in a small container. Pour a ladle of broth and close.
- Pour the food broth into a saucepan and bring to a boil. Wash the rice thoroughly. Pour into the boiling broth and add salt. Put the chopped beef in the broth with rice and cook on low heat for 10 minutes. Add tomato paste and mix.
- Peel the onion, finely chop it and lightly brown it in oil. Sprinkle with flour and fry, stirring, over medium heat for 5 minutes. Remove from the stove.
- Clean the parsley root for food, rinse with cold water and grate on a large grater. Add to the broth along with the fried onion and bay leaf.
- Pepper.
- Grind the walnuts in a blender and pour into the soup. Cook for 5 minutes. Add suneli hops and pomegranate juice to the food. Cook on low heat for 5 minutes. Salt to taste.
- Wash cilantro and basil for food, dry and tear off the leaves from the branches. Chop them up. Wash the hot pepper and cut into thin rings. Peel the garlic and pass it through a press. Combine with cilantro, basil and pepper.
- Remove the pan from the heat. Add the mixture of garlic, greens and hot pepper. Close the pot and wrap it with a large towel. Leave for 10 minutes, then pour on plates.
WRINKLE
Beef stew with rice is one of those first dishes that gets tastier with time. Therefore, prepare the soup the night before, and the next day simply reheat and serve.
BY THE WAY
Kharcho beef soup with rice can be prepared without tomato paste, replacing it with tkemali sour plums - just finely chopped or crushed with a blender.