Georgian cuisine rightfully occupies a special placeplace among the wide variety of national dishes of the once united state. Few people have not heard of such respected Georgian recipes as chakhokhbili, khinkali, khachapuri or satsivi. Georgian cuisine is so diverse that there is simply no single recipe for preparing this or that dish. Dishes are prepared differently in the West or in the East, and everyone rightfully considers their recipe to be the only correct one, but the main ingredients, without which the dish loses its national flavor, remain unchanged. Here is the recipe for the famous dzerokhis khortsi kharshot, better known to many fans of real Georgian cuisine as kharcho soup, without meat broth, rice, tkemali plum or walnut puree, without the spice khmeli-suneli will have nothing in common with real Georgian-style beef kharcho. A distinctive feature of Georgian cuisine is the abundance of spices used in the preparation of first and second courses. The most common and well-known spices are cilantro (or coriander), khmeli-suneli, tarragon, saffron, basil, black and red pepper, etc. At the same time, contrary to popular belief, hot red pepper, for example, is used quite sparingly. The point of using spices, in various combinations, is to give the dish aroma and a certain taste, and not to give it spiciness as such. The recipe for the dish offers options for broth on poultry, lamb and beef. In Georgian cuisine, poultry and beef are most often used. We will consider the classic recipe for making kharcho from beef. To make the soup, a piece of fresh beef, preferably brisket, is suitable. The meat is thoroughly washed and separated from the bones and films. Then portioned pieces are cut across the fibers, at the rate of 3-4 pieces per serving. It is allowed to fry the meat removed from the broth with onions, in this case the broth acquires a richer taste. It is worth noting that the sour soup kharcho should be cooked in an enamel pan, aluminum for this is not suitable for obvious reasons. The recipe for Georgian kharcho involves a lot of greenery and spices. Cilantro, for example, has its own specific taste, so when using it, it is necessary to focus on the taste preferences of consumers of the product. The "classic" recipe for making kharcho is simply unthinkable without such an important ingredient as tklapi. This is a sun-dried puree from the pulp of tkemali plum (cherry plum). In addition to tkemali, puree can be made from dogwood fruits. The puree from the fruits is dried in the sun and a semi-dry plate is obtained, which can be stored for a long time in the form of cakes. Later, if necessary, a small piece is broken off from such a plate and soaked in a small amount of broth. This sauce is used to prepare many Georgian dishes. A substitute for Georgian tklapi, similar in taste and quality, can be prepared in a similar way from strawberries.
The classic recipe of this Georgian kharcho
Real Georgian soup kharcho is prepared onlyfrom beef brisket and only if necessary it can be replaced with lamb. The meat is washed, cut into portions and placed in an enamel pan with a capacity of 4-5 liters. Fill the pan with cold water and set to cook. It is recommended to cook without allowing the water to boil strongly and removing the foam that appears on the surface with a slotted spoon. It is possible to cook the meat well in at least 1.5-2 hours. Finely chopped onions are sautéed in a frying pan with butter and a spoon of flour until golden brown. Remove the finished meat, mix with the onion and fry a little. Add washed rice to the pan with broth. 10 minutes after the rice, add peeled and crushed walnuts to the pan. Prepare fresh tomatoes by pouring boiling water over them and removing the skin, cut into cubes. Combine tomatoes with chopped herbs, crushed garlic, salt and spices. Pour the squeezed juice of half a lemon over the resulting mixture and mix everything thoroughly. Add the onion sautéed with meat to the soup and bring to a boil. 10 minutes before the end of cooking, add the tomato mixture and tkemali sauce to the soup. Cover the finished kharcho tightly with a lid and leave for 15-20 minutes. Sprinkle with chopped herbs before serving. Traditionally, kharcho is a thick soup and has the consistency of liquid sour cream. Served hot, especially good with mamalyga. Ingredients: 1-1.5 kg of beef, 2-3 heads of onions, 1 small head of garlic, 200 g of fresh tomatoes, 1 tbsp. spoon of flour, bay leaf, 10-12 black peppercorns, 2 teaspoons of hops-suneli, 0.5 teaspoon of ground saffron, salt, red sweet and hot peppers, 150-200 g of peeled walnuts, a glass of rice, tkemali sauce, herbs.
Recipe for beef with prunes
Washed and cut into portionsPlace the veal in a saucepan, add water and set to boil. Skim off any foam from the surface of the broth with a slotted spoon. After about two hours, add finely chopped onion, washed rice, crushed garlic, sour plums, salt and pepper. Bring the soup to a boil and leave to cook for another 25-30 minutes. Lightly fry the tomato puree or fresh tomatoes in butter or fat removed from the broth and add them to the soup 10 minutes before the end of cooking. Serve the finished kharcho sprinkled with finely chopped herbs. Ingredients: 400-500 g beef, 2 onions, 3-4 cloves garlic, 0.5 cup sour plums, 0.5 cup rice, 2 tbsp. spoons of tomato puree or 150-200 g of fresh tomatoes.
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