I present to you a real soup Kharcho. Previously, I have not had it, so I do not know what you should get in the end. I am very pleased with the result, spicy soup, as well as all Georgian cuisine, but not sharp. The only thing the next time the walnuts I will add separately in the dish, not the soup, because in this way they like me more.
Beef — 600 g
Figure — 2 \ 3 tbsp.
Walnuts — 100 g
Carrots — 2 — 3
Bulb — 2 — 3
The root parsley (small) — 2
Basil — 1 bunch
Cilantro — 1 bunch
Garlic — 0. 5 heads
tkemali, pomegranate juice or tklapi — for taste
Hops — suneli — 1 teaspoons
bay leaf — 3
crushed coriander seeds, salt and pepper — to taste
1. Meat my, were dried and cut into small pieces. Fill it with three liters of cold water and put on a big fire. I advise you to drain water from the meat and pour the new 1 — 2 times. Bring to a boil, remove the foam and cook on low heat for 1, 5 hours. Well washed rice and pre-soaked for 20 minutes along with the walnuts (chopped with a knife) was added to the soup. Immediately after the addition of nuts, increase the heat and add salt, pepper, hops — suneli, coriander and bay leaves.
2. Finely chop the onion and fry until golden brown. Carrots and parsley root Grate, add to the onions and fry for another 5 minutes, then add to the soup.
3. Next, add pomegranate juice or tkemali and remove the soup from the heat. Cilantro and basil finely crumble, garlic, shred or chesnokodavilku knife and add them to the soup. Ready soup cover with a lid and leave to infuse for half an hour.