Classic Kharcho
Soups • Georgian
Description
In Georgia, there are dozens of different recipes for kharcho: some prepare it with nuts, others without; for flavor, they add fresh tkemali or use it as a sauce, sometimes incorporating pomegranate juice or mulberry vinegar. The thickness can also vary. The one thing that remains unchanged is that true kharcho cannot contain potatoes, beans, or vermicelli. Only rice, which slightly cools the heat of the spicy Georgian seasonings and balances the vibrant combination of meat, tomatoes, and tkemali.
Ingredients
- Beef chuck roast 0 lbs
- Water 3½ l
- Onion 4 heads
- Rice 5 oz
- Tkemali 5 oz
- Garlic 5 cloves
- Mild Chili Spice 1 piece
- Dill 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Khmeli-suneli 2 spoons
- Bay leaf 2 pieces
- Walnuts 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients.
Step 2
Pour water over the beef and simmer for about 2 hours over medium heat, skimming off any foam that forms.
Step 3
Finely chop the onion and herbs.
Step 4
Crush the nuts or blend them in a blender, but not to a powder; they should still have some small pieces.
Step 5
Remove the cooked meat from the broth using a slotted spoon, and strain the broth.
Step 6
Cut the meat into small pieces.
Step 7
Bring the broth to a boil, reduce the heat, add thoroughly rinsed rice, and return the meat to the pot.
Step 8
After 10 minutes, add the finely chopped onion, half of the herbs, the bay leaf, and a whole hot pepper. Bring it back to a boil and cook for another 5 minutes.
Step 9
Add the tkemali sauce, walnuts, finely chopped garlic, and khmeli-suneli, and season with salt. Cook for another 3 minutes.
Step 10
Remove the kharcho from the heat, cover it tightly with a lid (you can even wrap it in a blanket) and let it steep for at least 30 minutes. Sprinkle with the remaining herbs and serve.
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