Soup-Kharcho

History of Soup-kharcho

Kharcho soup is a traditional Georgian dish that has spread to other cultures, including Russian national cuisine, throughout the centuries.

Ingredients (6 servings)

·        Beef short ribs – 1 kilogram

·        Onions – 150 grams

·        Red bell pepper – 70 grams

·        Green pepper – 65 grams

·        Garlic – 45 grams

·        Oil – 150 grams

·        Butter – 60 grams

·        Tomato – 75 grams

·        Tomato passata – 60 grams

·        Celery – 30 grams

·        Coriander – 30 grams

·        Dill – 30 grams

·        Parsley – 50 grams

·        Long-grain rice – 40 grams

·        Tomato paste – 0 grams

·        Kharcho seasoning – 20 grams

·        Blue Funegreek (Utskho Suneli)-10 grams

·        Dry coriander – 10 grams

Kharcho-beef-stew-meat-salt-light-olive-oil-onion-chopped-ribs-finely-chopped-cups-beef-broth-water-diced-tomatoes-bay-leaves

Preparation

Place the ribs in a large stockpot. In the separate stew diced onion, bell pepper, and green pepper together before the meat starts boiling.  After the onion has turned golden, add the grated tomatoes and wait 7-10 minutes before adding the tomato paste. Combine everything in a pan and stew it all together. Slowly pour in the broth. Season with garlic and other spices.

Add all of the herbs after the beef is partly cooked. When the meat is completely cooked, add the paste you made to the pan. Allow 15 minutes for the water to boil. Season with salt. Add in rice and Tkemali.

After 4 minutes of boiling, turn off the gas stove and let the flavors open up in the saucepan for 3 hours.