cookinero.com

Georgian soup kharcho ("beef soup") appeared with the development of cattle breeding and agriculture in the Caucasus. Since then, practically nothing has changed in the preparation of the soup: the same beef, although there are variations with lamb, pork and even poultry, rice, tkemali (plum sauce), tomatoes and cilantro. They say that if you make this hearty soup, Georgia will be visiting your house!

Step 1

Heat vegetable oil in a saucepan and fry the meat until golden brown. Add onion, garlic and fry for another 4 minutes.

Step 2

Pour water into the pan with the meat, bring to a boil and remove the foam with a slotted spoon. Then add rice and tomatoes to the broth, cook for 20 minutes on low heat. Add tkemali, khmeli-suneli, salt, stir and leave on the fire for another 5 minutes.

Step 3

Serve the finished soup with walnuts and chopped cilantro.