Name: Kharcho soup
Total time: 135 min
Yield: 6
Cuisine: georgian
Ingredients: bone-in beef brisket — 600 g; rice — 100 g; onion — 2 pcs; garlic — 4 clove; tomato paste — 2 tbsp; tkemali plum sauce — 3 tbsp; walnuts — 60 g; khmeli-suneli — 2 tsp; cilantro — 1 bunch; chili pepper — 1 pcs; bay leaves — 2 pcs; vegetable oil — 2 tbsp; salt

How to cook

Broth

Cut the beef into large pieces, cover with 2.5 l of cold water, bring to a boil and skim off the foam. Simmer over low heat for an hour and a half.

Meat

Take out the meat, remove the bones and cut it into bite-sized pieces. Strain the broth.

Rice

Rinse the rice, add it to the boiling broth and cook for 10 minutes.

Sauté

Finely chop the onions and fry them in the oil until soft, 7 minutes. Add the tomato paste and fry for 2 more minutes.

Nuts

Finely chop the garlic and the seeded chili, then pound them with the walnuts and a pinch of salt into a paste.

Dressing

Return the meat to the soup and add the onion mixture, tkemali, walnut paste, khmeli-suneli and bay leaves. Season with salt and simmer for 10 minutes.

Steep

Stir in the finely chopped cilantro, turn off the heat and let it stand under the lid for 10 minutes. Done!