Soups

Beef Kharcho


Beef Kharcho Ingredients

  1. Beef on the bone 1 kg
  2. Carrots 2 pcs.
  3. Onion 2 pcs.
  4. Garlic 1 head
  5. Rice ½ cup
  6. Tomato paste 4-5 tablespoons
  7. Adjika 1-2 tablespoons
  8. Vegetable oil 5-6 tablespoons
  9. Parsley (dried) 1-2 tablespoons
  10. Bay leaf 1-2 pcs.
  11. 1/3 teaspoon table salt
  12. Black peppercorns 10 peas
  13. Ground red pepper ¼ teaspoon
  14. Suneli hops 1 teaspoon
  • Main Ingredients
  • Serving 6 servings
  • World Cuisine

Inventory:

Casserole - 2 amount, Cutting board, Knife, Teaspoon, Tablespoon, Garlic press, Grater, Frying pan, Serving deep plates, Cooker

Making beef kharcho:

Step 1: Cook the meat broth.

Fresh beef meat must be washed with running cold water, cut into several pieces. Pour water into a large pot, put on a large fire, put the meat there. Peel the carrots and onions, wash and put one vegetable in a pan. When the water begins to boil, reduce the fire, drop the bay leaf, black pepper with peas and cool with salt and cook for 2 - 2.5 hours.

Step 2: We chop vegetables.

When the broth is cooked, remove the meat and vegetables and put in another pan. Garlic needs to be peeled, washed, crushed first with a press, then with a knife, so that it turns into gruel. Grate the remaining raw carrots, chop the onion in half rings or small pieces.

Step 3: Make the roast.

Pour oil into a pan, heat over high heat, then reduce it and place tomato paste and garlic in it, fry, stirring for 5-10 minutes, add chopped onion. When the onion softens, lay the carrots and fry for 3-4 minutes. After this, pour 1 - 1.5 soup ladle and salt. Stew the vegetables for another 10 to 15 minutes.

Step 4: Combine all the ingredients and add the spices.

When the vegetables are stewed, fry the pan and pour into the broth. Boiled meat must be separated from the seeds. Next, peel the potatoes, wash and cut them into cubes. Rinse with running water in a strainer or in a colander. Put all this in a pan with broth and frying, season with spices: hops-suneli, adjika and red pepper. When rice and potatoes become soft, then the kharcho soup is ready!

Step 5: Serve the beef kharcho.

This recipe is for 10 to 12 servings. Beef kharcho is served hot, spilled on plates and sprinkled with parsley. You can cut slices of black bread or put croutons fried from white bread in sunflower oil into the soup. Good appetite!

Recipe Tips:

- - When cooking beef kharcho, it is best to use not frozen meat, but fresh. Then the taste of the prepared dish will be much better.

- - So that during cooking the meat juice of beef does not come out, it is better to place the meat with boiling water and cook until tender.

- - You need to cook the meat under the lid so that the water does not boil away, if this happens, pour water (necessarily boiling water).