delicious beef fillet Georgian cuisine has a special placeamong a wide variety of national dishes of the once united state. Few people have not heard of such respected recipes in Georgian as Chahokhbili, Khinkali, Khachapuri or Satsivi. Georgian cuisine is so diverse that in nature there simply is not a single recipe for cooking one or another dish. The dishes are cooked in different ways in the west or in the east, and everyone correctly considers their recipe to be the only correct one, but the basic ingredients without which the dish loses its national flavor remain unchanged. Here is the recipe for the famous dzerochis khortsi harshot, which is better known to many fans of the real Georgian cuisine like soup kharcho, without meat broth, rice, puree of tkemali or walnuts, without the spice of hops-sunels will not have anything to do with real beef, Georgian. A distinctive feature of Georgian cuisine is the abundance of spices used in the preparation of the first and second dishes. The most common and famous spices are coriander (coriander), hops-suneli, tarragon, saffron, basil, black and red pepper, etc. However, contrary to popular belief, hot red pepper, for example, is used rather sparingly. The meaning of the application of spices, in a variety of combinations, is to impart a flavor to the dish and a certain taste, and not to give it acuity per se. The recipe of the dish offers varieties of broth on poultry meat, lamb and beef. In Georgian cuisine, poultry meat and beef are most often used. We will consider the classic recipe for cooking beef from beef. To make soup, a piece of fresh beef meat, preferably breast. Meat is thoroughly washed and separated from bones and films. Then percutaneous pieces are cut across the fibers, at the rate of 3-4 pieces per serving. It is allowed to roast the meat extracted from the broth with onions, while the broth acquires a more rich taste. It is worth noting that the sour soup kharcho must be cooked in an enamel saucepan, aluminum for this reason is not suitable for obvious reasons. Recipe kharcho in Georgian suggests a lot of greens and spices. Cilantro, for example, has its own specific taste, therefore, using it, it is necessary to focus on the taste preferences of the consumers of the product. The "classic" recipe for cooking kharcho is simply inconceivable without such an important ingredient as clapping. It is dried in the sun puree from the pulp of plum tkemali (cherry plums). In addition to tkemali, mashed potatoes can be prepared from cornelian fruits. Puree from fruit is dried in the sun and get a semi-dry plate, which can be stored for a long time in the form of a cake. In the future, 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 a lot of Georgian dishes. Close to the taste and quality of the substitute for Georgian tklapi can be prepared in a similar way from the fruits of strawberries. how to cook kharcho

The classic recipe of this Georgian kharcho

A real Georgian soup is prepared only frombeef brisket and only if necessary it can be replaced with mutton. Meat is washed, cut into portions and placed in an enamel pot with a capacity of 4-5 liters. Pour the saucepan with cold water and cook. It is recommended to cook, not allowing a strong boil of water and removing the foam appearing on the surface with a noisy one. It is possible to cook meat well in at least 1.5-2 hours. We chop the finely chopped onions in a skillet with butter and a spoonful of flour until golden. Ready meat is taken out, mixed with onions and fried a little. Send the washed rice to the saucepan with the broth. After 10 minutes after rice add the peeled and ground walnuts to the pan. We cook fresh tomatoes, pouring boiling water and taking off the peel, cut into cubes. We combine tomatoes with chopped herbs, pressed garlic, salt and spices. The resulting mixture is sprinkled with half-pressed lemon juice and carefully mix everything. Add the soured meat with onion and bring to a boil. 10 minutes before the end of cooking, add to the soup mixture with tomatoes and tkemali sauce. Finished kharcho tightly covered with a lid and so insists for 15-20 minutes. Before serving, sprinkle with chopped herbs. Traditionally, a kharcho is a thick soup and has a consistency of liquid sour cream. Served hot, especially good with hominy. Ingredients: 1-1,5 kg of beef meat, 2-3 heads of onions, 1 small head of garlic, 200 g of fresh tomatoes, 1 tbsp. a spoonful of flour, a bay leaf, 10-12 peas of black pepper, 2 teaspoons of hops-suneli, 0.5 teaspoons of ground saffron, salt, red sweet and bitter pepper, 150-200 g of peeled walnuts, a glass of rice, sauce tkemali, greens.

Recipe for beef with prunes

Washed and chopped veal piecesput in a saucepan and fill it with water and cook. Remove foam from the surface of the broth with a noise. After about two hours, add the finely chopped onions, washed rice, crushed garlic, sour plums, salt and pepper. Bring the soup to a boil and leave to cook for another 25-30 minutes. Tomato mashed potatoes or fresh tomatoes lightly fry in butter or fat, removed from the broth, and 10 minutes before the end of cooking, add them to the soup. On the table, we serve the finished kharcho, sprinkling with finely chopped greens. Ingredients: 400-500 g of beef meat, 2 heads of onions, 3-4 cloves of garlic, 0,5 glasses of acidic plums, 0,5 glasses of rice, 2 tbsp. tablespoons tomato mashed potatoes or 150-200 grams of fresh tomatoes.