Beef kharcho soup with rice is a famous Georgian dish, which many people have tried, even if they have never been to its historical homeland. It is especially popular during the cold season, as it has a powerful warming effect. By the way, some people think that kharcho soup with rice should be cooked not with beef but with lamb. This option has its place, although it is an echo of the Soviet era. Why? Because mutton kharcho was once cooked in the Kremlin kitchen to please a member of the government who hated beef. If you don’t dislike beef, why not make our kharcho soup with this recipe and enjoy its delightful flavor?
- beef on bone – 1 kg
- drinking water – 2,5 l
- rice – 120 g
- tomato paste – 2 tbsp.
- medium sized onion – 4 units
- vegetable oil – 2 tbsp.
- flour – 1 tbsp.
- parsley root – 1 pc.
- bay leaf – 1 pc.
- peeled walnuts – 50 g
- Hhmeli suneli – 1 tsp.
- natural pomegranate juice without sugar – 125 ml
- coriander – 4 sprigs
- basil – 4 sprigs
- hot pepper – 1 spice
- garlic – 5 cloves
- salt, ground black pepper – to taste
Step by step recipe
Prepare a broth for kharcho. Wash the beef and cut it into 4-5 pieces. Put it in a big pot, pour water on it and simmer for 1.5 hours, skimming occasionally.
Strain the kharcho broth through a fine sieve. Separate the beef flesh from the bone, cut it into slices and put it into a small bowl. Pour a ladleful of broth and cover.
Pour the kharcho broth into a pan and bring to the boil. Rinse the rice thoroughly. Pour into the boiling stock and salt. Add sliced beef to the broth and leave on low heat for 10 minutes. Add the tomato paste and stir together.
Peel and finely chop the onions and brown them lightly in oil. Sprinkle in the flour and fry stir-fry over medium heat for 5 minutes. Remove from the heat.
Peel the parsley root for the kharcho, rinse in cold water and grate on a coarse grater. Add to broth together with fried onion and bay leaf. Season with pepper.
Chop walnuts in a blender and pour into the soup. Cook for 5 minutes. Add the honeysuneli and pomegranate juice to the kharcho. Cook on low heat for 5 minutes. Season with salt to taste.
Wash the coriander and basil for the kharcho, dry and tear off the sprigs. Finely chop them. Wash the hot pepper and cut it into thin rings. Peel the garlic and mince through a skillet. Combine with the coriander, basil and pepper.
Remove the pot of kharcho from the heat. Add the mixture of garlic, herbs and hot peppers. Cover the pot and cover with a large towel. Leave for 10 minutes, then serve on a plate.
Beef kharcho with rice is one of those first courses that tastes better with time. So make the soup the night before and simply heat it up and serve it the next day. It can be made without tomato paste, replacing it with sour tkemali plums – just finely chopped or chopped with a blender.