Composition / ingredients
Step-by-step cooking
Step 1:
1.Since the basis of the dish is meat broth, first you need to cook it. Everything is according to the classical scheme. For a variety of taste, you can add celery root and parsley there. If this is not the case, then you can just limit yourself to onions and carrots.
Step 2:
2.We take out onions and carrots from the cooked broth.
Step 3:
3.Remove the meat from the bones.
Step 4:
4.We cut the meat into pieces.
Step 5:
5.We send the meat back to the broth, put it on heating, and in the meantime we wash the rice.
Step 6:
6.It is necessary to thoroughly rinse the rice, it is better to let it stand.
Step 7:
7.Rub the carrots on a coarse grater.
Step 8:
8.Cut the onion into small half rings.
Step 9:
9.Chop the walnut.
Step 10:
10.Fry carrots in sunflower oil.
Step 11:
11.We send rice, bay leaf and cinnamon to the boiled broth.
Step 12:
12.Add onion, hops-suneli and tkemali to the carrots.
Step 13:
13.Pour a ladle of broth into the mixture.
Step 14:
14.Simmer and stir.
Step 15:
15.Meanwhile, the rice has reached semi-readiness, add nuts and roast to the broth. Mix everything and continue to bring out the taste.
Step 16:
16.If sourness is not enough, you can add lemon. Be sure to add herbs to our broth: coriander and parsley. Add a third of the hot pepper, salt.
Step 17:
17. We are doing control testing of rice. Add garlic to the broth, turn off the tile, move it from the working plate and let the broth brew (about 20 minutes).
Step 18:
18.Done! Serve with sour cream or homemade thick cream!
Recipes of Transcaucasian cuisine, in particular Georgian, differ in taste and brightness!
Did you know that there is very little rice in a truly authentic kharcho soup. the basis is meat and walnuts?!Kharcho soup is the most popular soup in Georgia. It is impossible to confuse it with anything else ! This is a very thick and hearty meat soup.The history of this soup is rooted in ancient times! Soup appeared when the inhabitants of the Caucasus began to breed cattle and grow crops.
Serve it with sour cream or homemade thick cream!So much tastier!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hop-suneli - 417 kcal/100g
- Onion - 41 kcal/100g
- Tkemali - 418 kcal/100g
- Allspice - 263 kcal/100g
- Cinnamon stick - 261 kcal/100g
- Beef brisket - 217 kcal/100g
