Kharcho Soup with Adjika
Soups • Georgian
Description
This recipe was shared with us by Chef John Smith from a local restaurant.
Ingredients
- Beef 20 oz
- Water 2½ l
- Onion 1 head
- Garlic 10 cloves
- Adjika 0 oz
- Passata Tomato Sauce 5 oz
- Uchiko Suneli 2 spoons
- Bay leaf 3 pieces
- Ground coriander 1 tablespoon
- Saffron a pinch
- Cilantro 2 spoons
- Parsley to taste
- Smoked salt to taste
- Rice ½ glasses
Step-by-Step Guide
Step 1
Cut the meat into small cubes and cook until tender without any additives. The cooking time largely 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 the foam and simmer over low heat.
Step 2
Pour vegetable oil into a saucepan, add the chopped onion and garlic, and sauté until softened. 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 half an hour 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, pour it back into the pot, place it over the heat, and add just a little salt. Once it comes to a boil, return the meat to the broth and pour in our mixture. Add bay leaf, ucho-suneli, coriander, saffron, and bring it to a boil once more.
Step 5
After that, add the washed rice and cook for another 10 minutes. 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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