Georgian beef harcho

Method

1. 01

   400-500 grams of beef cutting wash and cut in small cubes.

2. 02

   Pour 4 liters of water into a large pan and put on fire. Put meat in it and cook for about 1 hour. In the meantime, you can start preparing the main ingredients for the soup.

3. 03

   Onions are finely cut and roasted in a pan until a golden hue.

4. 04

   The nuts are slightly stretched in a mortar.

5. 05

   100 grams of rice wash with cool water.

6. 06

   Prepare Tkemali sauce, if you don't have it, it's okay. It can be replaced with 4 tablespoons of tomato paste.

7. 07

   Chop the greens and garlic fine. By the way, there is a great way to grind garlic: press the clove with the side of the knife pressing on it with your hand, and then cut finely - in this recipe it works for a hurrah.

8. 08

   So, the beef is boiled - it's time to make the soup. First of all, put rice in a boiling broth and cook for about 5 minutes. Then alternately add onions, walnuts, onions, weave sauce, stir and hold for another 5 minutes. Then we add salt and ajika.

9. 09

   The final stage in the preparation of classic soup harcho will be greens and garlic. After that, the contents of the pan are mixed, turn off the fire, cover and leave for 10 minutes so that the soup is infused.

10. 10

    Our Kharcho is ready in Georgian, you can pour it on plates and serve it to the table. Enjoy your meal!