Kharcho with Adjika and Tomato Paste
Soups • Georgian
Description
It would be, of course, correct to use Tkemali sauce instead of Adjika and tomato paste, but it still turns out delicious either way. If using Tkemali, you can add pomegranate juice, but don't overdo it.
Ingredients
- Beef 10 oz
- Carrot 1½ pieces
- Onion 1½ pieces
- Rice ½ cup
- Parsley 2 bunches
- Green peppercorns to taste
- Basil 1 bunch
- Bay leaf 2 pieces
- Walnuts 5 oz
- Garlic 3 cloves
- Saffron 1 teaspoon
- Ground coriander ½ teaspoon
- Paprika a pinch
- Khmeli-suneli ¼ teaspoon
- Sumac a pinch
- Salt to taste
- Passata Tomato Sauce 0 oz
- Adjika ½ tablespoon
Step-by-Step Guide
Step 1
Rinse the meat well, cut it into cubes, place it in a pot with water, put it on the heat, and wait.
Step 2
When the water turns into broth, add a piece of carrot, half an onion, and a small bunch of parsley. Also add the bay leaf and black peppercorns. Cook for about 40 minutes.
Step 3
Remove the vegetables from the broth.
Step 4
Crush the walnuts finely.
Step 5
Make a sauté with the carrot and onion.
Step 6
Add the rinsed rice to the broth.
Step 7
When the rice is half cooked, add the spices and walnuts.
Step 8
Next, add the sauté to the soup.
Step 9
Squeeze the garlic into the soup and add the tomato paste with adjika.
Step 10
Salt to taste and add the chopped herbs.
Step 11
Once the soup is ready, let it sit for a while to infuse and cool down.
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