You can try real kharcho soup not only in a Georgian restaurant, but also at home.
The secret of this dish, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, is that it should be spicy, very, very spicy.
You can do everything right using the recipe in this article. We start, traditionally, with a list of necessary ingredients. You will need:
- 500-600 g of meat pulp (beef or pork),
- 200 g rice,
- 1-2 onions,
- 100 g walnuts,
- 150 g tkemali sauce,
- 4-6 cloves of garlic,
- 2 teaspoons of hops-suneli,
- Red hot pepper and salt – to taste.
And be sure to stock up on fresh and aromatic herbs – cilantro (can be replaced with parsley), raykhon, tarragon.
The meat cut into pieces should be boiled for about 1-1.5 hours. During the cooking process, do not forget to remove the foam that forms.
When the broth is ready, add rice to it.
The chopped onion must be fried with vegetable oil, and the nuts - in a dry frying pan, after which they must be chopped using a blender, coffee grinder or even a regular knife.
Add the fried onions to the pan and wait until it boils, then add the nuts, tkemali sauce, khmeli-suneli and other spices. Let the contents of the pan simmer on low heat for 5 minutes.
When the rice is completely cooked, add chopped garlic to the soup in the last minute of cooking. After boiling, remove the pan from the stove, cover with a lid and leave for 10-15 minutes.
Expert: Julia Arkhipova
