Beef kharcho soup with rice

Step-by-step cooking

1. Step 1:

   

   How to cook beef kharcho soup with rice? Prepare the ingredients. It is preferable to take round rice - it looks better in soup, it does not boil. Bottled or filtered water. Beef can be replaced with other meat, if there is a desire. Wash the vegetables and herbs and dry them with paper napkins.

2. Step 2:

   

   Wash the beef and cut into medium pieces. Transfer the chopped meat to the pot in which you will cook the soup.

3. Step 3:

   

   Peel the onion and put it in a saucepan with the whole meat. Add salt and pepper.

4. Step 4:

   

   Pour 2 liters of water into a saucepan. Put the pan on the fire, bring the water to a boil and cook the meat for about 1 hour, periodically removing the foam. Determine the exact cooking time by your stove.

5. Step 5:

   

   While the meat is cooking, rinse the rice thoroughly in cold water.

6. Step 6:

   

   Chop the walnuts finely.

8. Step 7:

   

   Peel the garlic and chop it finely as well.

9. Step 8:

   

   Wash the cilantro, dry it and chop it finely.

10. Step 9:

    

    When the meat is cooked, add the rice to the broth, cook for about 7 minutes over medium heat. If the broth is boiling strongly, reduce the heat a little.

11. Step 10:

    

    Then add tkemali, chopped nuts, crushed garlic, adjika, hops-suneli and ground black pepper to the soup. Taste the soup and add salt if necessary. Stir, bring to a boil and cook for a couple more minutes. You can not add Adjika at all, if your tkemali is already sharp. My tkemali was practical and not sharp, so I added adjika.

12. Step 11:

    

    At the very end, add chopped cilantro to the kharcho.

13. Step 12:

    

    Remove the pan from the stove, cover with a lid and let the soup brew for about 15 minutes. Bon appetit!