A hearty and tasty soup of harcho is a traditional property of Georgian cuisine, which in its authentic execution is prepared on the basis of three irreplaceable ingredients: beef, tkemali and walnuts. We will take into account all the traditions and tell you about how to cook real beef from beef.
Harcho from beef in Georgian style
Ingredients:
- beef (a piece with a bone) - 500 g;
- garlic - 1 head;
- greens (dill, coriander, parsley) - 1 large bunch;
- walnuts - 1 handful;
- tkemali - half a century;
- onion - 1 piece;
- carrots - 1 piece;
- hops-suneli - 1 teaspoon;
- coriander seeds - 1 teaspoon;
- hot pepper - to taste;
- rice - half a century;
- salt, pepper - to taste.
Preparation
We wash the beef, put it in a saucepan and pour it with 1.5 liters of water. We put the pan on the fire and cook the strong and rich broth, periodically removing the foam from the surface of the water. Once the beef is ready, the broth should be filtered, and the meat itself cut from the bone and cut into large enough pieces.
Now let's take care of vegetables: onions cut into strips along the bulb, carrots - cubes. We put vegetables in broth, and then we add tkemali at the rate of 2 tbsp. spoons for 2 liters of broth. If you want the finished harch to have a red color, then add about a tablespoon of tomato puree, or paste. To taste bacon beef with tkemali should be sour, but the taste can be adjusted by adding pomegranate juice, salt and pepper. As soon as the vegetables soften, fall asleep washed rice and cook it for 10 minutes.
While the rice is boiled, grind the nuts and garlic in a mortar. We fill our soup with aromatic paste, and we also lay spices that have been ground in a mortar: hops-suneli, corynadr and hot pepper. Cook the soup 5 minutes with a weak boil, then remove the pan from the fire, add the greens and cover with a lid. Ready harsho should brew at least 5-10 minutes, after which you can serve it to the table.
Traditional beef bacon can also be prepared in a multivariate. Put all the ingredients in the bowl of the multivark and fill with water. Turn on the device in the "Soup" mode, or "Quenching" for 1.5 hours, then enjoy the wonderful taste of this simple dish.
The recipe for soup bacon beef
If before we turned our attention only to the traditional harko recipe, now we want to tell you about a more modern version of this dish, which, despite its novelty, differs even more vivid taste.
Ingredients:
- beef - 1 kg;
- rice - half a century;
- walnuts - half a century;
- dried cherries - 1/3 of st .;
- paprika - ½ tsp;
- parsley, corynadr - 1 bunch;
- vegetable oil - 3 tbsp. spoons;
- onions - 1 pc .;
- celery root - 1 pc;
- carrots - 1 piece;
- bay leaves - 2 pcs .;
- Dried paste from cherry plum - a piece of 10x10 cm;
- tomatoes - 3-4 pcs .;
- garlic - 1 head;
- lemon juice - to taste.
Preparation
Before you cook the beef from the beef, my beef and pour water. Cook the strong beef broth, adding slices of celery and bay leaf. Ready broth filter and soak in it a piece of dry paste from cherry plum. We cut beef into large pieces and return it back to the broth.
Tomatoes are blanched, peeled and peeled the fruit until a homogeneous paste is formed. We fill the soup with paste and we put into it the carrots cut into cubes, and onions. Add cherries. As soon as the vegetables become soft, we put rice into the pan and cook it for 10-12 minutes. We rub the nuts with garlic and fill it with harsho paste. Add the paprika, salt and pepper to taste. Cook the soup for 10 minutes, then add the shredded greens and remove the kharch from the fire. Before serving, we give soup 15-20 minutes.