Georgian soup Kharcho

Step-by-step recipe

Step 1:

Cut the beef into small pieces and place them in a saucepan.

Step 2:

Pour water into the pan with the meat and bring to a boil.

Step 3:

Use a slotted spoon or spoon to skim off any scale from the surface of the water.

Step 4:

Cover the pan with a lid and cook for 1.5 hours on low heat.

Step 5:

Chop the onion, pour oil into a frying pan and fry the onion for 3 minutes over low heat.

Step 6:

Crush 6 cloves of garlic and add them to the fried onions.

Step 7:

Stir and cook for another 2 minutes over low heat.

Step 8:

Chop the parsley stems and add them to the pan along with the adjika.

Step 9:

Stir, add chopped cilantro stems and cook for another 2 minutes over low heat.

Step 10:

Add tomato paste and stir. Cook for 20 minutes over low heat.

Step 11:

Transfer the prepared vegetable mixture into a saucepan with the cooking meat broth.

Step 12:

Mix and add Imeretian saffron, utskho-tsuneli, ground coriander, salt, bay leaf and mix.

Step 13:

Add rice to the soup, stir, cover and cook for 10 minutes over low heat.

Step 14:

Add 4 crushed garlic cloves, chopped cilantro and parsley leaves to the soup, stir.

Cooking tips

Kharcho requires meat with bone and fat. Beef ribs, for example, are a good choice.

To add a special flavor, brown the meat before cooking.

When choosing rice, avoid parboiled or crushed varieties. And of course, don't forget to rinse the rice thoroughly.