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Kharcho from beef and barley

0
1610
Kitchen Georgian
Calorie content 33.9 kcal
Portions 8 port.
Cooking time 160 minutes
Proteins * 1.6 gr.
Fats * 1.6 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Kharcho from beef and barley
Content

A hearty and thick kharcho soup in a classic version is prepared on beef broth with rice, lots of spices and herbs. Rice can be replaced with healthy pearl barley.

Ingredients

Cooking process

step 1 out of 7
Pearl barley must first be soaked in cold water. Wash and chop the beef. Boil water in a saucepan, put meat, bay leaf and a little salt in it, simmer for 30-40 minutes.
step 2 out of 7
Peel and chop the garlic, potatoes and carrots.
step 3 out of 7
Add vegetables to the pan to the meat, cook for 20-30 minutes. Then add the barley and cook for about an hour.
step 4 out of 7
Peel the onion, chop and fry it in vegetable oil. When the onions are browned, add the tomato paste, a couple of tablespoons of water and simmer for 7-10 minutes.
step 5 out of 7
Grate cucumbers on a coarse grater and add to the pan to the onion, simmer for 7-10 minutes.
step 6 out of 7
Then transfer the frying to a saucepan, salt and season the soup to taste, let it simmer over low heat for 10-12 minutes.
step 7 out of 7
The kharcho soup with beef and barley turns out to be moderately thick. Sprinkle chopped herbs over the soup before serving.

Bon Appetit!

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