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Kharcho soup with barley and pickles

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1042
Kitchen Georgian
Calorie content 48.1 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 2.6 gr.
Fats * 3.7 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Kharcho soup with barley and pickles
Content

Kharcho soup with barley and pickles is not a classic version of a Georgian dish, but the result of a culinary experiment of our hostesses. The taste of kharcho will be given by the sourness of pickled cucumbers with tkemali sauce or tomato paste and, of course, Georgian spices: khmeli-suneli or utskho-suneli. Walnuts are added to kharcho to taste, because not everyone likes them. Pearl barley for kharcho is soaked in advance. This will create a flavorful and delicious homemade meal.

Ingredients

Cooking process

step 1 out of 9
Rinse a piece of meat with a bone, place in a saucepan for boiling a soup and set to cook. Do not forget to remove the foam from the surface of the broth and cook the meat for an hour and a half over low heat.
step 2 out of 9
In a separate saucepan, cook the presoaked barley until tender. In 1 hour, the barley will be ready.
step 3 out of 9
While the meat and cereals are cooking, prepare the vegetables for the soup. Peel and cut the potatoes into small pieces.
step 4 out of 9
Peel the onion and carrots. Then cut the pickles and onions into cubes, and chop the carrots into thin strips.
step 5 out of 9
Heat the vegetable oil in a skillet and fry the carrots and onions in it for 5 minutes, and then transfer the pickled cucumber pieces to the skillet and fry for 3-4 minutes, remembering to stir the ingredients with a spatula.
step 6 out of 9
Then add tkemali sauce or tomato paste to the fried vegetables, mix it with vegetables and simmer this frying over low heat and covered with a lid until the liquid has completely evaporated.
step 7 out of 9
Remove the cooked meat from the broth, separate it from the bone, cut into pieces and transfer back to the broth.
step 8 out of 9
Then put the chopped potatoes, bay leaves, vegetable fry, and boiled barley into this saucepan. Add 4 servings of soup to the pot with water and salt to your liking. Pour the selected spices, only if you take utskho-suneli, grind them in any way. Cook the kharcho for another 10-15 minutes until the potatoes are cooked. Then turn off the fire. Add finely chopped garlic and chopped walnuts to the kharcho, mix the soup and remove the sample. Then leave the kharcho to infuse for 15 minutes.
step 9 out of 9
Kharcho soup with barley and pickles is ready. Pour it into portioned plates, decorate with herbs and serve at the dinner table.
Bon Appetit!

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