Kharcho soup with rice - how to cook soup grub at home, step by step recipe photos

Since the time of the student canteen, I was firmly convinced that the classic soup grub - is a red hot Georgian soup with lamb, tomatoes, rice and garlic. And just recently, I was surprised to find that in this definition the right only about the island, rice and garlic, and everything else - very different, much more complex and interesting.

So, today we are going to prepare not the Soviet obschepitovsky and real Georgian soup kharcho prescription of the Georgian cook. Steps taken photos show spectacular cooking process.

In the photo to you all that we need. Only one kind of necessary ingredients played an appetite!

turns out, cook kharcho not lamb, but mostly from beef, veal, sometimes even chicken or pork. We'll take a steak turkey drumsticks to taste, they are very close to a good veal.

Turkey, without defrosting, fill with cold water, boiling, remove the foam, translate into a small fire and cook for two hours.

the meat is cooked, discard in a colander: we need it to cool down and sort out how welding of brawn, not to leave even the smallest seed.

Good warm up the kettle, pour into it 2-3 tablespoons vegetable oil, sleeps quite a lot of chopped onions and a handful polukolechkami white roots.

When the onion fry until nice rosy, pour into a cauldron deboned meat and continue to fry. If the meat starts to stick to the bottom of the cauldron, you can add a little vegetable oil.

And now comes the turning point from which our soup will gradually acquire a real Caucasian color: we pour into the cauldron to the roasted onions and meat, a glass of dry red wine and pomegranate juice, and it is possible and that, and another!

The Georgian chef, whom I spied this recipe, very angry at those who came up to add kharcho tomatoes. "Even America is not opened or tomatoes was not, not even Columbus, and in the Caucasus already ate grub with red wine and pomegranate juice tkemali!"

In fact, in an authentic classic recipe for kharcho use tklapi. It jerked to a state of dried fruit mashed plums tkemali, or cherry plum, or dogwood. If necessary, cut a piece of elastic cake, soaked and put into the dishes. But to the Caucasus to us far away, but in the shop found a ready-made sauce Tkemali.

Kazan have small, so the sauce will tkemali 3-4 tablespoons.

Next on kharcho go figure. Rice for this dish, use only round. His thoroughly washed to clean water - the Georgians say: "seven waters" - and give a little pomoknut until fried onions and meat.

Finally, we pour into the cauldron broth and a little salt it. Bring to a boil, transfer into a small fire, cover with a lid and give the cook for 15-20 minutes until cooked rice.

You're a little bit, but that is "a little" and makes the taste kharcho so indescribably kind. A good handful of shelled walnuts in a mortar and crush. No need to pulverize into flour - pieces should feel "by heart."

Pour nuts into the kettle, add the dry sweet paprika and hot red pepper - dry or as a paste. It is possible to add a mixture of peppers, crushed coriander - all that we have is an association with the temperamental Caucasian cuisine. Mix, giving boil for 3-5 minutes.

Meanwhile, grind the garlic - no chesnokodavilok, all to be honest, only a sharp knife!

to pour into the cauldron chopped garlic, finely chopped green coriander and parsley, if necessary - add salt and immediately turn off the fire. This Georgian soup-grub is ready!

It turns out, not red, purple and noble and flavor so that you can cut with a knife and spread on pita bread! ???? A portion decorate with a sprig of fresh herbs - and enjoy our meal!