Soup Kharcho - national Georgian soup. Very tasty, try it!

Kharcho is national Georgian beef soup with rice, walnuts and sauce tkemali.
The soup is very spicy, with an abundance of garlic and herbs. Soup-Kharcho is made exclusively from beef.
A distinctive feature of this national Georgian soup from other meat soups is the use of beef only, tkemali plums and grated walnuts.
According to the "classical" recipe, these three components can not be removed from the soup or replaced by others. Although often, when specifying the kharcho's recipe, we specify what geography of Georgia the recipe belongs to, but its essence is a hot beef soup with tkemali and nuts, it remains unchanged.

Now I want to talk about some products that may be new to you:

Sauce Tkemali:

(a picture from the Internet)

This is Georgian sauce.
The main ingredients of the sauce are plum tkemali, garlic and herbs. When cooking tkemali necessarily use spicy ombalo (mint marsh) - the classical tkemali do not cook without it . This spice is added in the process of cooking to avoid fermentation of plums.

Khmeli-Suneli:

Dry spice is an aromatic seasoning consisting of dried and finely ground spices. Traditionally it is used on the territory of Transcaucasia, mainly in Georgian, South Ossetian, Abkhaz and Kurdish cuisine.
It consists of spices in equal parts:

• Basil
• Green coriander (coriander)
• Marjoram
• Dill
• Red pepper (spicy) 2%
• Imeretian saffron (Barhattsi) 0,1%
• Parsley
• Celery
• Bay leaf
• Garden savory
• Mint
• Fenugreek fenugreek

Adjika:

(a picture from the Internet)

Abkhazian and Georgian spicy seasoning in the form of pasty mass, which consists of grated red pepper, coriander, fenugreek blue (uhjo-suneli) and other herbs (fresh or dried), garlic, with the addition of a small amount of salt.

Adjika is red usually, but the seasoning of green color can be made from unripe pepper.

Tomatoes are not part of the traditional adjika, but over time, there were variations that included various kinds of vegetable purees, including tomatoes. A significant part of the hot sauces, offered today in the shops called "adjika", contains tomatoes.

Now that we have sorted out the basic seasonings, let's start cooking our soup!

Products (for 6 servings):

• Beef - 500g
• Onion - 2 pieces (medium size)
• Rice - 0.5 cups
• Tomatoes - 4-5 pieces (medium size)
• Khmeli-Suneli - 1-2 tbsp.
• Pepper - 4-5 peas
• Greens - coriander, parsley, dill - to taste
• Salt - to taste
• Adjika - 1 tsp.
• Tkemali - 2-3 tbsp.
• Garlic - 3-4 pieces
• Vegetable oil - 3 tbsp.
• Butter - 3 tbsp.

Wash meat, cut into cubes, pour it with cold water and cook.

While meat is being cooked, we do the following:
Peel and chop the onions. Fry onions until golden with both kinds of butter and add khmeli-suneli.

Cut tomatoes finely and add to onions, add adjika.

Finely chop the garlic and add to the rest of the vegetables.

Grind the nuts and add to the vegetables.

Add the tkemali.

While the meat is cooked, add the washed rice.

Cook rice until half cooked, and then add vegetables.

5 minutes before the end of cooking, add greens and other spices to our soup.

Turn off the heat.

Pour soup on plates and sprinkle with greens from above!

Enjoy the soup! Bon Appetit!