Kharcho with Tkemali and Nuts
Soups • Georgian
Description
For those who like a bit of spice, you can add red pepper (fresh or ground) to the mortar with the nuts to taste.
Ingredients
- Beef chuck roast 0 lbs
- Long-Grain Rice ½ cup
- Ground coriander 1 teaspoon
- Saffron 1 teaspoon
- Khmeli-suneli 2 teaspoons
- Basil 1 bunch
- Cilantro 1 bunch
- Walnuts 2 tablespoons
- Garlic 3 cloves
- Onion 1 head
- Parsley 1 piece
- Allspice berries 5 pieces
- Bay leaf 4 pieces
- Salt to taste
- Ground Black Pepper to taste
- Tkemali (plum sauce) 5 oz
Step-by-Step Guide
Step 1
Rinse the rice and soak it in lightly salted water for 15–20 minutes.
Step 2
Wash the brisket, chop it into medium pieces, cover with water, and boil for 5 minutes after boiling; then drain the broth (we don't need it).
Step 3
Rinse the pieces of meat under running water to remove the foam, cover with 2.5 liters of water, add a whole onion, parsley root, allspice, bay leaves, salt, and simmer for 2 hours on low heat. Afterward, remove the meat and separate it from the bones. Strain the broth and bring it to a boil.
Step 4
Add the rice and meat to the broth and cook until the rice is ready (about 15–20 minutes).
Step 5
Add the tkemali and coriander, and cook for another 10 minutes.
Step 6
Add the saffron and khmeli-suneli, and cook for another 5 minutes.
Step 7
Finely chop the basil and cilantro (for those who dislike cilantro, parsley can be used).
Step 8
In a mortar, crush the nuts, garlic, black pepper, and a bit of chopped cilantro (or parsley).
Step 9
Add the contents of the mortar, chopped basil, and cilantro to the soup, bring to a boil. Remove from heat and let it steep for 20–30 minutes. Serve, sprinkled with a pinch of fresh chopped herbs.
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