Kharcho soup is a national Georgian dish, a thick, spicy and rich meat soup.

 Kharcho soup is a national Georgian dish, a thick, spicy and rich meat soup. Its name is translated from Georgian as "beef soup", so the classic base of the dish is beef (preferably fatty brisket). The main feature of real kharcho is the harmonious combination of meaty richness, piquant spiciness and slight sourness. Three pillars of classic kharcho The original taste of the soup is formed by three essential components that cannot be excluded: Tkemali (or dried plum tklapi) - gives a characteristic fruity sourness. Walnuts - they are finely ground and added to the broth for thickness and a soft, buttery aroma. Spicy greens and spices - a lot of cilantro, garlic and khmeli-suneli are always added to the soup. Classic home recipe Ingredients: Beef brisket on the bone - 700 g Rice (round) - 100 g Onions - 2 pcs. Tkemali sauce - 3 tbsp. l. Peeled walnuts - 0.5 cupsGarlic - 4-5 clovesTomatoes in their own juice (or tomato paste) - 200 g (or 1 tbsp.)Spices: khmeli-suneli (1 tsp), coriander, hot red pepper, bay leafFresh herbs: a large bunch of cilantro and parsleyStep-by-step preparation:Cooking the brothPour cold water (about 2.5 l) over the beef, bring to a boil and carefully remove the foam. Simmer the meat under a lid for 2-2.5 hours, until it is soft and begins to easily separate from the bone. Then strain the broth, cut the meat into portions and return to the pan.Adding ricePour well-washed rice into the boiling broth. Cook over medium heat for about 10 minutes. Preparing the dressing: While the rice is cooking, finely chop the onion and fry it in a frying pan with vegetable oil until golden brown. Add chopped tomatoes or tomato paste and simmer for 3-5 minutes.

Then add the tkemali sauce, stir, and simmer for a couple more minutes. Nuts and garlic: Dry the walnuts in a dry frying pan and grind them in a blender or mortar until almost a paste. Press the garlic or finely chop it. Combining the ingredients: Transfer the dressing from the frying pan to the saucepan with the rice and meat. Next, add the nut paste, hops-suneli, coriander, and hot pepper. Season with salt to taste. Cook everything together for another 5-7 minutes. Finishing: Two minutes before turning off the heat, add the bay leaf, crushed garlic, and finely chopped cilantro to the soup. Turn off the heat, cover the pot, and let the kharcho sit for 15–20 minutes before serving. Helpful Cooking Tips: Potatoes: Authentic Georgian kharcho does not include potatoes. Boiled rice and grated nuts add body to the soup. Alternative to a sour taste: If you can't find the original tkemali, the sauce can be replaced with pomegranate juice (narsharab), fresh cherry plums, or, in a pinch, lemon juice. Choice of Meat: Modern adaptations of the recipe allow the use of lamb, pork, or chicken, but the soup will lose its classic, deep beef flavor.

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