Classic beef kharcho

Step-by-step cooking

1. Step 1:

   

   How to make classic beef kharcho? Prepare the necessary products. If you want the soup to be as close to the original as possible, it's better to take them all, without replacement. If you don't have any products, cook kharcho soup without them, it will still be delicious.

2. Step 2:

   

   It is better to take meat with a bone, so the broth will turn out more rich. Wash it and put it in a saucepan. Fill the meat with filtered or bottled water, about three liters.

3. Step 3:

   

   Put on the stove and bring to a boil over medium heat, removing the foam with a slotted spoon. Reduce the heat, add a little salt to the broth, cover the pan with a lid and leave to cook.

4. Step 4:

   

   While the broth is cooking, make a roast. I have met recipes where vegetables are put right into the broth, but it is tastier and more beautiful for me to add fried ones. Peel the onion and cut it into half rings.

5. Step 5:

   

   Heat the vegetable oil in a frying pan a little, put the onion and pass it over low heat, bringing it to a transparent state.

6. Step 6:

   

   Add tomato sauce, tkemali and adjika to the onion, mix everything well and leave to languish on low heat for about ten minutes. Be careful with adjika - it can be very sharp, do not put the whole spoon at once, try it first, and then report if necessary. If your adjika is very salty, then you may not need salt at all.

8. Step 7:

   

   When the meat is fully cooked, after two hours, remove it from the broth. Put the whole roast into the broth, put all the seasonings and spices, try it with salt. If necessary, add salt. Rinse the rice in cool water several times, then add it to the soup. Leave it to cook for about fifteen minutes.

9. Step 8:

   

   Separate the meat from the bones and cut into small pieces. Put them back into the soup. You can take meat cut into large chunks immediately in portions, then it is no longer necessary to cut it.

10. Step 9:

    

    Sort the walnuts well so that the shells and partitions do not fall, dry them in a dry frying pan and grind them well in a mortar.

11. Step 10:

    

    Wash the greens, dry them. Peel the garlic. Finely chop the greens together with garlic.

12. Step 11:

    

    Put the prepared nuts and garlic mixture into the soup, bring to a boil, turn off the heat. Let the kharcho stand for a while, the rice will swell well and all tastes will mix with each other.