Red hot peppers (to taste) - 1/3 tsp..
Salt - 1.5 tsp
Saffron - 1/4 tsp..
Hmeli-suneli - 1 tsp..
Coriander (crushed seeds) - 2/3 tsp..
Bay leaf - 2 pcs
Onions (~ 200 gr.) - 2 pcs
Garlic - 5 cloves
Walnut (peeled) - 1/2 stack.
Tkemali (or pomegranate juice) - 2 tbsps.
Cilantro - 1 tuft
Parsley - 1 tuft
Rice (Long) - 1/3 cup
Beef (with fat) - 500 gr
First of all, carefully wash the beef and cut it into portions pieces. Meat should be with fat. Fill with 2.5 liters of cold water and put on fire. Cook the beef approximately for 2 hours, removing scum from the broth.
Once it passed about 2 hours add to the soup 2 tbsp. of sauce tkemali or 2 tbsps. of pomegranate juice. Onions cut non-small, so during the cooking it will not turn to mush. Once the soup boiled again, add the chopped onion and cook over on medium heat for 10 minutes.
Then add the washed rice into the broth. In the meantime, prepare the nuts and garlic. Knead them in a mortar until the nut oil appears or grind in a blender until mush. Once it passed about 10 minutes from the moment the rice is cooked in the soup, put in a broth prepared nuts and garlic. Stir, bring to a boil and cook on low heat for another 10 minutes.
Add 2-3 bay leaves, hmeli-suneli, crushed coriander, saffron, salt and ground red hot pepper to taste. All mix thoroughly, bring to a boil again and cook for 5-7 minutes.
In the meantime, cut finely cilantro, parsley and garlic. Add it all to the soup, stir, bring to a boil again and cook on low heat for another 5 minutes.
Turn off the fire, cover and give to stand for about 10 minutes. That is it! Soup kharcho is ready! It is spicy, nourishing and very substantial!
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