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Classic beef kharcho with potatoes and rice in a saucepan

0
680
Kitchen Georgian
Calorie content 39.1 kcal
Portions 6 port.
Cooking time 140 minutes
Proteins * 1.6 gr.
Fats * 2.2 gr.
Carbohydrates* 7.2 gr.
* per 100 gr. product
Classic beef kharcho with potatoes and rice in a saucepan
Content

The classic kharcho soup is cooked on beef with tkemali plum sauce, herbs and spices, but at home, potatoes and tomato sauce or fresh tomatoes are added to it. This recipe is close to the classic one, and having mastered its preparation, you can feed your family with a delicious Georgian dish. Cooking kharcho in a regular saucepan.

Ingredients

Cooking process

step 1 out of 13
First, prepare the indicated and in the right amount ingredients for kharcho, so as not to forget anything. Peel and rinse carrots and potatoes.
step 2 out of 13
Wash the beef with cold water and cut into small pieces of any shape. Transfer them to a saucepan for cooking soup, cover with cold water and set to boil.
step 3 out of 13
While the meat is cooking, prepare the kharcho dressing. Chop the carrots on a coarse grater.
step 4 out of 13
Chop the peeled onion into small cubes and fry until transparent in heated vegetable oil.
step 5 out of 13
Remove the foam from the boiled meat broth, or rinse the meat with cold water and refill with clean water. Add black peppercorns to the broth and cook the beef over low heat for 1.5 hours.
step 6 out of 13
Add grated carrots to the fried onions and, stirring occasionally, fry them until soft.
step 7 out of 13
Pour boiling water over the tomatoes for 5 minutes and then peel them off.
step 8 out of 13
Then cut the tomatoes into small cubes, transfer to the frying pan to the fried carrots and onions.
step 9 out of 13
Pour suneli hops, red and black pepper to your taste with this vegetable dressing, pour in a lot of broth, stir and simmer it over low heat under a covered lid for 10 minutes.
step 10 out of 13
After 1.5 hours, place the diced potatoes, vegetable dressing and salt to your liking in a saucepan with the cooked beef. Add 6 servings of water to the pot as some of the water has boiled away.
step 11 out of 13
When the kharcho boils, put the washed rice and laurel leaves on it. Cook the soup over low heat for 15–20 minutes and until the potatoes are tender.
step 12 out of 13
During this time, finely chop the peeled chives and fresh herbs (take cilantro for kharcho).
step 13 out of 13
Transfer the garlic and herbs to the soup, stir and take a sample. Then turn off the heat and let the soup steep for 10 minutes. Beef kharcho with rice and potatoes is ready. You can serve it for dinner.
Bon Appetit!

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