Mingrelian Kharcho Ingredients
- Fresh veal brisket 250 grams
- 1 medium carrot
- 1 medium onion
- Large garlic 2-3 cloves
- Peeled walnuts 2 tablespoons
- Large tomato 2 pieces
- Long grain rice 0.5 cups
- Tkemali sauce 2 tablespoons
- Fresh cilantro fresh 2-3 branches
- Fresh dill greens 2-3 branches
- Fresh parsley 2-3 branches
- Spice "hops-suneli" to taste
- Ground paprika to taste
- Pure cold cold water 1 liter
- Salt to taste
- Main ingredients: Veal, Onion, Tomato, Garlic
- Serving 2 servings
- World Cuisine
Cutting board, Knife, Glass, Tablespoon, Medium pan with a lid, Cooker, Plate - 4 pieces, Blender, Small bowl, Sieve, Scoop, Deep dish for serving - 2 pieces, Skimmer, Teaspoon
Making megrelian kharcho:
Step 1: prepare the meat.
To make a real kharcho soup, it is best to use a fat calf brisket. This part of the carcass is attached to the cartilaginous ribs. Then you can cook not just a dish, but gourmet food that even gourmets will appreciate. So, thoroughly wash the meat under running water and put it on a cutting board. Using a knife, we clean the component from tendons and films. Now cut the brisket into small pieces and transfer to a medium saucepan.
Step 2: prepare the meat broth.
Pour clean water into a pot with meat and put on a small fire. We cover the container with a lid and wait for the liquid to begin to boil. Immediately after this, foam forms on its surface, which must be removed with a slotted spoon. Now reduce the heat to a minimum and cook the broth within 1 hour under the cover. Attention: at the end of cooking, if necessary, you can add a little more clean water. But I admit, I do not do this, since the broth then turns out to be rich. So, while we are cooking meat on low heat, we will prepare all the ingredients.
Step 3: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut into thin strips along. Attention: For the preparation of kharcho, you can use both ordinary onions and Crimean (sweeter). We put the chopped onion on a clean plate and leave it aside for a while.
Step 4: prepare the garlic.
We spread the garlic on a cutting board and lightly press down with the tip of a knife. Then, with clean hands, remove the husk and move the cloves into a free plate.
Step 5: prepare the carrots.
Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. We spread the vegetable on a cutting board and cut it lengthwise into four parts. Then finely chop the component across into pieces approximately 3-4 mm. Shred the carrots into a free plate.
Step 6: prepare the nut-garlic dressing.
Put peeled walnuts, garlic cloves in a blender bowl and add some salt (I think 1-1.5 teaspoons will be sufficient). Grind the ingredients at medium speed until a homogeneous mass is formed.
Step 7: prepare the tomatoes.
We wash the tomatoes under running water and put them in a small bowl. Pour boiling water over the component and leave to blanch for 3-5 minutes. Immediately after that, carefully drain the water, and transfer the vegetables to a cutting board.
Using a knife, remove the peel and the place to which the tail was attached. Now we cut the tomatoes in half and, using a teaspoon, take out the seeds (we will not need them).
Grind the tomatoes in pieces and pour into a free plate.
Step 8: prepare fresh herbs.
We wash cilantro, dill and parsley under running water. Shake the greens from excess liquid and put on a cutting board. With a knife, remove the branches, and finely chop the leaves and pour into a clean plate.
Step 9: prepare the pic.
Pour rice into a sieve and rinse under running water. We do this until the liquid becomes clear. After that, we leave the cereal aside so that excess water from the glass.
Step 10: Cooking Megrelian Kharcho
When the broth is ready, do not turn off the burner, and begin to cook Georgian meat soup. Put the chopped carrots, onion strips and slices of tomatoes in a pan. Mix everything thoroughly and cook over low heat for 20 minutes under the cover.
After the allotted time to taste, pour in the soup seasoning "hops-suneli", salt, hot paprika, as well as tkemali sauce. Attention: during the preparation periodically stir all the ingredients with improvised equipment. Then add washed rice to the pan and continue cooking 15 minutes.
Then again remove the lid from the container and season the dish with a nut-garlic mixture. Mix everything thoroughly with a tablespoon and cook additionally 5 minutes until rice is fully cooked.
At the end, pour into the pan 3/4 finely chopped greens and turn off the burner. Cover the pan with a lid and set aside. Let the soup brew for another 3-5 minutes.
Step 11: serve the Mingrelian kharcho.
When the Mingrelian kharcho is infused, pour it with a scoop into deep plates, sprinkle with the remaining fresh herbs and serve to the dining table with bread or pita bread. In general, kharcho is considered spicy meat soup. The national dish is in Georgia, but it is a big country with different nationalities, so this is so hot prepared in each region in its own way. Today we will taste the soup of the West, which is cooked by Mingrelians. It will be a real paradise for those who like spicy dishes!
- instead of tomatoes, you can use natural tomato paste. For the amount of ingredients indicated in the recipe, we need only 1-2 tablespoons. But I prefer the first option, as tomatoes eat tomatoes;
- so that the kharcho turns out to be moderately liquid, and not like porridge, you need to add high-quality rice to it. I usually use steamed cereals or a variety of "basmati";
- Such a soup is good in the cold season. He not only warms, but also runs an appetite. After the first, it is recommended to serve lamb skewers with a glass of red or white wine.