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➠ Beef kharcho in a cauldron

Beef kharcho in a cauldron

1769

Kitchen Georgian

Calorie content 62.7 kcal

Portions 8 port.

Cooking time 160 minutes

Proteins * 2 gr.

Fats * 3 gr.

Carbohydrates* 13.6 gr.

Content

Kharcho soup is a traditional oriental dish. Cooking kharcho is a troublesome and time-consuming business, but you can work hard for such a great taste. Best of all, special dishes are suitable for preparing such a dish, namely a cauldron.

Ingredients

Cooking process

Rinse the meat under running water, cut and put it in a saucepan. Pour water into a saucepan and set the meat to cook. When the water boils, remove the foam with a spoon and add bay leaf, one onion and carrots to the broth. Cook for 1.5-2 hours.

Peel the rest of the onion and garlic and chop finely.

Chop the walnut in any convenient way. You can grate it, chop it with a knife, or chop it in a blender.

Mix tomato paste with adjika, tkemali sauce and a pinch of sugar.

Rinse the rice under running water and leave it to swell.

When the meat is ready, remove it from the pan, strain the broth. Put the cauldron on the fire, pour in vegetable oil and fry the onion on it until golden brown.

Then add the mixture of sauces, stir and simmer for 5-6 minutes.

Next, pour the broth into the cauldron and put the meat, cook for 5-7 minutes.

Add rice, chopped herbs, spices and salt to the cauldron. Cover the cauldron with a lid, reduce heat and cook for 15 minutes. Check the rice for readiness, if it becomes soft, then you can remove the kharcho from the heat. Leave it covered for 5 minutes before serving it.

Bon Appetit!