Kharcho with Walnuts
Soups • European
Description
Kharcho with Walnuts
Ingredients
- Water 5 qt
- Beef chuck roast 20 oz
- Rice 0.5 cup
- Coriander essential oil 0.5 teaspoon
- Khmeli-suneli 3 teaspoons
- Garlic 5 cloves
- Parsley 1 piece
- Chopped Sage Leaves 2 tablespoons
- Basil 0.5 tablespoon
- Green peppercorns 10 pieces
- Red Long Chili Peppers 0.5 teaspoon
- Walnuts 0 oz
- Wheat Flour 1 tablespoon
- Bay leaf 3 pieces
- Chopped Green Onions 1 tablespoon
- Ground Cinnamon a pinch
- Saffron a pinch
- Tkemali (plum sauce) 2 tablespoons
- Onion 1 head
Step-by-Step Guide
Step 1
Rinse the meat, cut it into pieces of 3–4 cm, and boil over moderate heat for about 2 hours. Remove the meat.
Step 2
Strain the broth, bring it to a boil, and add the previously rinsed and soaked rice (soaked in water for 30 minutes).
Step 3
Add the meat, salt, and after 10 minutes, add part of the spices: finely chopped onion, sautéed with flour, parsley root, coriander, bay leaves, and black pepper.
Step 4
5 minutes before the rice is done, add crushed walnuts and tkemali sauce to the soup.
Step 5
Add the next part of the spices: chopped parsley, khmeli-suneli, red pepper, cinnamon, and saffron.
Step 6
Cook for no more than 5 minutes. Then let it steep under the lid for 3–5 minutes. The spices added after removing kharcho from the heat: crushed garlic, cilantro, and basil.
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