Classic beef kharcho

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make classic beef kharcho? Prepare the necessary products. If you want your soup to be as close as possible to the original, it is better to take them all, without substitution. If you don’t have some products, cook kharcho soup without them, it will still be delicious.

2. STEP 2

   

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

3. STEP 3

   

   Place on the stove and bring to a boil over medium heat, skimming off 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 simmer.

4. STEP 4

   

   While the broth is cooking, fry it. I’ve come across recipes where vegetables are placed directly into the broth, but I find it tastier and more beautiful to add fried ones. Peel the onion and cut into half rings.

5. STEP 5

   

   Heat the vegetable oil a little in a frying pan, add the onion and saute 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 simmer over low heat for ten minutes. Be careful with adjika - it can be very spicy, don’t put the whole spoon in at once, try it first, and then add more if necessary. If your adjika is very salty, then you may not need salt at all.

7. STEP 7

   

   When the meat is completely cooked, after about two hours, remove it from the broth. Place the entire roast into the broth, add all the seasonings and spices, taste for salt. Add salt if necessary. Rinse the rice in cool water several times, then add it to the soup. Leave it to cook for fifteen minutes.

8. STEP 8

   

   Separate the meat from the bones and cut into small pieces. Place them back into the soup. You can take meat cut into large pieces in portions at once, then you no longer need to cut it.

9. STEP 9

   

   Sort the walnuts well to avoid any shells or partitions, dry them in a dry frying pan and grind them well in a mortar.

10. STEP 10

    

    Wash the greens and dry. Peel the garlic. Finely chop the greens along with the garlic.

11. STEP 11

    

    Transfer the prepared nuts and garlic mixture to the soup, bring to a boil, turn off the heat. Let the kharcho sit for a while, the rice will swell well and all the flavors will mix together.

Comments on the recipe

Gera

09.08.2023

5

Kharcho is a very hearty and tasty soup! One of the best! By the way, if you don’t have beef and have chicken, you can cook chicken kharcho. Great option!

Moderator Ksenia

09.08.2023

5

I had frozen beef bones with a small amount of meat, and I decided to cook classic beef kharcho with them. I cooked the bone broth for about 40 minutes. Adjika used green (half a tablespoon). I didn’t have Tkemali sauce, I didn’t replace it with anything. As for the tomato sauce, I took ketchup and sauce from homemade lecho. Kharcho is easy to prepare, and the result is amazing. The soup is very tasty, rich in flavor and spicy. Walnuts give it a very light but pleasant nutty flavor. Despite the pronounced piquancy of the soup, even children ate it. It turned out very tasty! katushafin, thank you very much for the recipe!

Tatiana

09.08.2023

4.9

I cooked kharcho for the first time. And according to this recipe. It turned out to be an excellent soup. Everyone really liked it. Thanks for the recipe

Alex

09.08.2023

4.7

The recipe is delicious (I cooked it according to it), but 250 g of tomato sauce is too much, one 150 g tomato is enough (I used that much) or half a tablespoon of tomato paste. It turned out to be a bomb kharcho.