Spicy Kharcho soup with beef and rice

Spicy Kharcho soup with beef and rice


Beef, 500 g
Rice, 60 g
Onions, 200 g
Tkemali, 2 tbsp.
Parsley, 1 bundle.
Cilantro, 1 bundle.
Walnuts, 0.5 cup.
Garlic, 5 tooth.
Water, 2.5 L
Bay leaf, 2 pcs.
Coriander, 0.5 tsp.
Hops-suneli, 1 tsp.
Saffron, 0.25 tsp.
Red pepper, 0.5 tsp,
Salt to taste


Wash the meat, chop it, fill it with cool water and put it to boil. Beef cooks about 120 minutes. Several times remove the foam from the broth. If you are using tklapi, then at this stage fill it with hot water.
After 2 hours, add tkemali sauce, which we will replace with tklapi, or two tablespoons of pomegranate juice in the broth.
When the broth begins to boil again, throw the chopped onion there and cook for another 10 minutes over medium heat. Wash the rice, send it to the soup.
Crush the nuts to a paste, do the same with garlic. 10 minutes after adding the rice, throw nuts and garlic into the soup. Leave to boil for another 10 minutes.
Add bay leaf, coriander, hops-suneli, saffron, salt and pepper. Stir in the soup and cook for another 7 minutes.
Finely chop the parsley, cilantro, throw in the soup, cook for 5 minutes. Turn off the heat and let the kharcho brew a little.

Spicy Kharcho soup with beef and rice
Spicy Kharcho soup with beef and rice

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