Kharcho Soup in Georgian Traditions
Soups • Georgian
Description
Kharcho Soup in Georgian Traditions
Ingredients
- Beef 20 oz
- Water 2½ l
- Onion 1 piece
- Garlic 10 cloves
- Adjika 0 oz
- Passata Tomato Sauce 5 oz
- Uchiko Suneli 2 spoons
- Ground coriander 1 tablespoon
- Saffron a pinch
- Cilantro 0 oz
- Parsley 0 oz
- Smoked salt to taste
- Rice ½ glasses
Step-by-Step Guide
Step 1
Cut the meat into small cubes and boil it until fully cooked without any additives. The cooking time greatly depends on the quality and freshness of the meat, but it is crucial that it becomes tender enough to chew. On average, this takes one and a half to two hours, but it can take longer. Don't forget to skim off any foam and cook over low heat.
Step 2
Pour vegetable oil into a saucepan, add chopped onion and garlic, and sauté. The onion should not change color, so do not brown it.
Step 3
Add the adjika and chopped cilantro stems. Sauté for 3-5 minutes, then add the tomato paste and continue to sauté uncovered for 30 minutes over low heat, stirring occasionally. The key is to prevent it from burning.
Step 4
Remove the cooked meat from the broth, strain the broth, and pour it back into the pot. Place it over heat and add a pinch of salt. Once it comes to a boil, return the meat to the broth and pour it over our mixture. Add bay leaves, ucho-suneli, coriander, saffron, and bring it to a boil again.
Step 5
After that, add the washed rice and cook for another 10 minutes. It doesn't need to be fully cooked. Add chopped parsley, cilantro, and crushed garlic. Cover the pot with a lid and let it sit for 3-5 minutes.
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