Recipe beef kharcho in Georgian

Рецепт харчо из говядины по-грузински

Today you will learn of our recipes, how to cook beef kharcho in Georgian. This Caucasian national dish thanks to its unique full-bodied flavor continues to win the hearts of many consumers around the world.

A classic recipe beef kharcho in Georgian

Ingredients:

  • fatty beef brisket – 550-750 g;
  • rice – 130 g;
  • tomato puree – 60 g;
  • sauce tkemali – 65 g;
  • a large handful of walnuts;
  • large head of garlic;
  • two of the bulb;
  • the pod of red and green hot peppers;
  • two leaves of Laurel;
  • a few pinches of mixed spices;
  • peas of fragrant pepper and black pepper;
  • table salt;
  • the coriander and parsley.

Cooking

To prepare kharcho fatty beef brisket wash, put all in a pot, pour filtered water and put on stove to boil. During the boiling time and at the initial stage of boiling remove the foam. Then diminish the fire to a minimum and kept the meat in a half to two hours or until soft. After that, take out the meat on a plate and allow to cool a little. Filter the broth and return the beef, separating from the bones, disassembled on fiber or cut in small cubes.

Once the broth with the meat again, boil, pour into it washed to the transparent water, the rice, throw the peeled and diced onions, chopped and mashed with salt teeth of garlic, lay the sauce tkemali and tomato sauce. Sabiham also kharcho mixed spices, throw peas and fragrant black pepper, Bay leaves, and cook on a moderate heat until soft rice grains. In the end, throw in chopped walnuts, chopped coriander and parsley, chopped and pepper purified from the seeds of bitter pepper. Give kharcho rolling boil for another five minutes, steep for ten minutes and you can serve.

Georgian soup kharcho beef with carrots — recipe

In the classic version of cooking kharcho carrots not being used. But many, adapting the dish to your taste, add carrots, and other vegetables and components. This recipe of soup kharcho with carrots.

Ingredients:

  • beef – 650g;
  • rice – 120 g;
  • sauce or tkemali tklapi – 65 g or 1/4 the size of a piece of A4 paper, respectively;
  • three large tomatoes;
  • a handful of walnuts;
  • large head of garlic;
  • carrots of medium size;
  • two stalks of celery;
  • three bulbs;
  • two pepper;
  • two leaves of Laurel;
  • a few pinches of mixed spices;
  • peas of fragrant pepper and black pepper;
  • table salt;
  • a bunch of cilantro and parsley;
  • vegetable oil.

Cooking

As in the classic version boil beef until tender and then grind again and put in Рецепт харчо из говядины по-грузинскиthe strained broth. In this case when cooking of the meat will add the stalks of celery and one peeled onion, and then, when ready the meat will get them out of the broth and throw away. Now add in the soup thoroughly washed the rice, sauce tkemali or plum dried pasta — tklapi, grated fresh tomatoes, passerovannoy in refined butter with chopped onions carrots and a handful of crushed nuts. Kharcho seasoned with mixed spices, polka dots pepper, Laurel leaves and cook on moderate heat until rice is soft. Then add mashed with salt garlic, chopped pods of hot pepper and chopped fresh herbs, boil for a while three to five minutes and a little brew.

 

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