Ingredients for soup kharcho
- beef - 1 kg, can be on the bone,
- walnuts - 150 g,
- onions - 2 heads,
- carrots - 2 medium size,
- tomato paste — 5-6 tbsp. l.,
- oil - sunflower, 6 tbsp.,
- garlic - 1 head,
- rice - 0.5 cup,
- parsley or cilantro,
- Spices to taste (hops-suneli, tkemali, adzhika, red pepper, black pepper peas, bay leaves).
This amount of ingredients is enough for approximately 12 flavorful servings of beef kharcho soup.
The recipe for cooking
We will need any utensils exceptaluminum. Pour 3 liters of cold water into a corresponding 3.5-4 liter saucepan. Put in the beef, cut into large pieces, one peeled onion and one carrot. Add 2-3 bay leaves and a few black peppercorns. Salt. Cover the saucepan with a lid and cook on the lowest heat for about two hours, periodically removing the foam from the surface. Then take out the meat with vegetables, and it is advisable to strain the resulting broth with a sieve. Lightly fry the tomato paste with finely chopped garlic in a small amount of oil. Then add the second chopped onion to the resulting mixture. As the onion becomes soft, add the grated carrots, stir. When the vegetables are fried a little more, you can add the resulting frying to the saucepan with broth. The boiled beef must be separated from the bone, cut into small pieces or torn into fibers. Place the meat and washed rice in a pot with boiling broth, and add diced potatoes if desired. In the classic kharcho soup recipe, walnuts are always used to give it an astringent taste. They are added to the soup peeled and crushed about 10 minutes after the rice. Cook everything until the rice and potatoes are done. Turn off the stove and add finely chopped greens to the pot, squeeze out a large clove of garlic for a fuller aroma, and let our beef soup sit for about 20 minutes. Pour into bowls. You can also add chopped greens directly to the bowls with the soup.
Additional recommendations
To get the taste of the soup according to this recipeturned out to be more saturated, the beef, cut into pieces after cooking, is additionally fried in a frying pan together with onions and sent back to the broth. You can diversify the taste of kharcho if you add finely chopped cherry plum to it. It is necessary to use a lot of greenery, but it is advisable to serve it separately, without mixing everything together. Some, for example, do not like basil or cilantro because of their specific taste. In order to reduce the time of cooking kharcho and not bother with the choice of spices, you can use adjika, which contains almost all the spices necessary for this recipe.
