T.Monks
Kharcho, Georgian soup.
Kharcho, soup made with beef, walnuts, rice, cherry plum purée, garlic, onion and a lots of traditional spices.
3 liters water
1.8 lb beef (with bone)
120 grams rice
120 grams walnuts
3 medium onions
5 cloves garlic
100 grams tkemali sauce (www.nytimes.com/recipes/4667/Tkemali-Plum-Sauce.html)
parsley, celery
3 bay leaves
1 tsp khmeli-suneli (en.wikipedia.org/wiki/Khmeli_suneli)
1/4 tsp ground red pepper
15 black peppercorns
1 tsp dried basil
4 tsp tomato paste
salt
Instructions
1.Cut meat into small pieces (1 inch) and put Into the cold water together with a bone, bring it to a boil, skim, and cook for 1.5 hours.
2.After an hour and a half of cooking take out the bone, add one diced onion, salt and rice and cook for 10 minutes.
3.While the rice is cooking, finely chop the onions and saute until tender, add tomato paste and saute 2 more minutes. Finely grind the nuts in a mortar or blender. Nuts should not be powdered.
4. Add sauted onions, bay leaves and crushed peppercorns to the soup.
5.After another 5 minutes of cooking add chopped nuts. After another 5 minutes, add all the spices: basil, hmeli-suneli, celery, red pepper, tkemali.
6.Cook for another 5 minutes and turn it off. Take out bay leaves and squeeze the garlic into the pan. Close the pan with a top and leave for 15 minutes.
7. Serve, sprinkled with parsley.
Kharcho, Georgian soup.
Kharcho, soup made with beef, walnuts, rice, cherry plum purée, garlic, onion and a lots of traditional spices.
3 liters water
1.8 lb beef (with bone)
120 grams rice
120 grams walnuts
3 medium onions
5 cloves garlic
100 grams tkemali sauce (www.nytimes.com/recipes/4667/Tkemali-Plum-Sauce.html)
parsley, celery
3 bay leaves
1 tsp khmeli-suneli (en.wikipedia.org/wiki/Khmeli_suneli)
1/4 tsp ground red pepper
15 black peppercorns
1 tsp dried basil
4 tsp tomato paste
salt
Instructions
1.Cut meat into small pieces (1 inch) and put Into the cold water together with a bone, bring it to a boil, skim, and cook for 1.5 hours.
2.After an hour and a half of cooking take out the bone, add one diced onion, salt and rice and cook for 10 minutes.
3.While the rice is cooking, finely chop the onions and saute until tender, add tomato paste and saute 2 more minutes. Finely grind the nuts in a mortar or blender. Nuts should not be powdered.
4. Add sauted onions, bay leaves and crushed peppercorns to the soup.
5.After another 5 minutes of cooking add chopped nuts. After another 5 minutes, add all the spices: basil, hmeli-suneli, celery, red pepper, tkemali.
6.Cook for another 5 minutes and turn it off. Take out bay leaves and squeeze the garlic into the pan. Close the pan with a top and leave for 15 minutes.
7. Serve, sprinkled with parsley.