Harcho soup - National Georgian dish. The method of its preparation is different from classic Russian soups. Harcho soup should be sharp, a lot of greenery add to it, seasoning and necessarily meat clipping.
Ingredients:
Beef breasts - 600 g;
Onions - 2 pcs;
Tomatoes - 4 pcs.;
Rice - 70 g;
Walnut kernels - 100 g;
Tomato paste - 2 bl.;
Garlic - 5 tooth.;
Acute pepper - 1 pc.;
Salt pepper;
Greens;
Bay leaf, hops-Sunnels.
1
Beef breast is not large to cut together with the veins, then they can be removed from boiled meat. Pour the dice and meat 2.5 liters of water and put cooking on a strong fire. From the broth several times you need to remove the foam. So that the broth turned out more fragrant, it is possible to put celery root or greens for 15 minutes. After boiling, reduce the fire to a minimum, salt and cook meat under the closed lid for about an hour.
2
Rice washed and pour cold water. Walnuts put in a plastic bag and stretch the rolling pin so that the pieces are turned out as much as possible. Fry them a bit.
3
Onions clean and chop finely. Tomatoes scream with boiling water, remove the skin with them, cut into small pieces. Acute pepper free from seeds and chopping stripes. To well-heated frying pan with butter pour onions and tomatoes, stew 5 minutes. Then put acute peppers, 2 tbsp. Tomato paste, salt, pepper and stew another 5 minutes.
4
Remove meat and bones from the finished broth. Pieces of meat put on the pan to vegetables, fry 5 minutes. Then add the whole mixture to the broth and bring it to a boil.
5
In the broth pour rice, close the saucepan with a lid and cook for 15 minutes. Grind garlic and greens, add a little salt and quickly confused with a spoon. Harcho Send Hmeli-Sunnels and a laurel sheet. Then the turn of walnuts and a mixture of greenery with garlic. Soup mix well, close the lid, turn off the fire and give it.
0
987
