Recipe for Georgian Kharcho
Ingredients required:
- 500 g of low-fat beef;
- 200 g of onions;
- 150 grams of beef fat or vegetable oil;
- 200 g of peeled walnuts;
- seasoning hops-suneli;
- Imeretian saffron;
- Red pepper;
- salt;
- 200 g fresh tomatoes or tomato paste;
- vinegar;
- garlic to taste.
Preparation of refueling for soup
Beef and walnut kharcho dressingare cooked in a multicooker in the frying mode. The onion should be chopped very finely and placed in a frying container. The finer the onion is chopped, the tastier and more aromatic the dish will be. The onion is fried in beef fat or vegetable oil until golden brown. Recipes for making kharcho soup are often based on using natural fat instead of vegetable oil. Tomatoes are peeled, thoroughly mashed and added to the onion. Instead of tomatoes, you can use not very sour tomato paste. The dressing of onions and tomatoes is stewed for only 5 minutes. Then the multicooker is turned off.
Meat broth recipe
The meat is boiled in a saucepan.After cooking, remove the beef from the pan and cool the liquid without draining it. Cut the boiled meat into medium-sized pieces. Grind the peeled walnuts in a meat grinder and add to the cold meat broth. It is advisable to use chilled broth, as all the ingredients dissolve better in it. Then add 1 tablespoon of khmeli-suneli seasoning and one teaspoon of Imeretian saffron, red pepper, and salt to the mixture. Mix everything thoroughly. Set the broth mixture aside for a few minutes to infuse. Pour the meat broth with spices into a mixer and beat until the mixture becomes milky, airy, and lump-free. Add the broth mixture beaten with a mixer to the ready-made dressing in the multicooker. Mix the resulting mass well. The soup should not be very thick. The recipe for Georgian kharcho includes the amount of ingredients needed to prepare a dish similar in consistency to a cream soup. Add chopped meat to the soup, mix everything thoroughly again and turn on the multicooker to the stewing mode. Beef kharcho should boil for 5 minutes. Add garlic to taste and no more than one tablespoon of wine vinegar to the finished dish. Traditionally, the hot Georgian dish is served with mamalyga or bread, sour cream and garnished with finely chopped fresh herbs.
