Recipe of beef from Georgian beef

Today you will learn from our recipes how to properly prepare real harcho from beef in Georgian. This national Caucasian dish, thanks to its unique rich taste, continues to win the hearts of many consumers around the world.

A classic recipe of beef from Georgian beef

Ingredients:

• fat beef brisket - 550-750 g;
• rice - 130 g;
• puree tomato - 60 g;
• Tkemali sauce - 65 g;
• walnuts - 1 large handful;
• garlic - 1 large head;
• onion - 2 pieces;
• red and green hot peppers - 1 pod;
• Lavra - 2 leaves;
• hops-suneli - a few pinch;
• peas sweet and black pepper;
• salt;
• greens of cilantro and parsley.

Preparation

For cooking harcho fat beef brisket is washed, placed entirely in a saucepan, filled with filtered water and put on a stove to cook. During boiling and at the initial stage of boiling, we remove the foam. Then we reduce the heat to a minimum and keep the meat for a half to two hours or until soft. After that, we take the meat out on a plate and let it cool down a little. We brew the broth and return the beef to it, separating it from the bones, breaking it into fibers or cutting it into small cubes.

After the broth with the meat again boils, pour into it washed to clear water rice, throw the peeled and diced bulbs, crushed and rubbed with salt garlic cloves, lay the tomato sauce and tomato sauce. We also give out harko hops-suneli, throw peas of sweet and black pepper, laurel leaves, and cook in moderate heat until the softness of rice grains. Finally, throw the shredded walnuts, finely chopped greens of coriander and parsley, and a chopped pod of bitter pepper, peeled from seeds. We give the kharcho boil for another five minutes, brew for ten minutes and can serve.

Georgian soup of beef with carrots - recipe

In the classical version of the preparation, the carrots are not used. But many, adapting the dish to your taste, add carrots and other vegetables and ingredients. This recipe of soup kharcho with carrots.

Ingredients:

• beef - 650 g;
• rice - 120 g;
• sauce of tkemali or tclapi - 65 g or 1/4 pieces of A4 sheet size, respectively;
• large tomato - 3 pcs .;
• a handful of walnuts;
• garlic - 1 large head;
• carrots of medium size - 1 pc .;
• stem celery - two petioles;
• onion - 3 pieces;
• hot pepper - 2 pods;
• Lavra - 2 leaves;
• hops-suneli - a few pinch;
• peas sweet and black pepper;
• salt;
• green cilantro and parsley - 1 beam;
• vegetable oil.

Preparation

As in the classical version, we boil the beef until ready, and then grind and again put in strained broth. In this case, when cooking meat, we add celery stalks and one peeled onion, and then, upon the readiness of the meat, we will take them out of the broth and discard them. Now add to the soup washed thoroughly rice, tkemali sauce or dried plum paste - clams, grated fresh tomatoes, salted on refined oil along with chopped onions carrots and a handful of crushed nuts. We season harcho hops-suneli, peas with pepper, bay leaves and cook on moderate fire until softness of rice. After that, we add ground garlic, sliced ​​pods of hot pepper and chopped fresh herbs, let it boil for three to five minutes and steep for a while.