Kharcho
Dear friends! In the book by T.P. Sulakvelidze "Georgian Cuisine" 1959, Tbilisi, 32 kharcho recipes are given. Which one is "correct"?
I copy some of them for your pleasure, but I cook according to the one that I liked!
Beef kharcho soup (A)
Wash fatty beef (brisket, brisket), cut into small pieces, put in a saucepan, pour 8-10 glasses of cold water and boil. Remove any foam that appears on the surface. After 1.5-2 hours of cooking, put washed rice, finely chopped onions, greens - parsley and cilantro (two sprigs tied in a bundle, the so-called "bouquet") and continue cooking until the meat is ready.
10-15 minutes before the end of cooking, add finely chopped parsley and cilantro, crushed garlic, capsicum, salt, pre-cooked tkemali or tklapi (sour lavash) and dry suneli.
This soup can also be boiled with tomatoes or tomato puree, it can also be acidified with wine vinegar, but in this case tkemali or tklapi is not added.
Serving on the table, sprinkle with finely chopped cilantro or parsley (to taste).
Beef - 500 g, onion - 3-4 heads, rice -? glass, tomatoes - 500 g, or tomato puree? a glass, green cilantro and parsley - 8 branches each; tkemali or sour lavash, dry suneli (ground dried various spicy plants), garlic and salt - to taste.
Beef kharcho soup (B)
Cut fatty beef (brisket, brisket) into small pieces, wash, put in a saucepan, pour 8-10 glasses of cold water and cook until the meat is half cooked. Before boiling, remove the foam.
In a separate pan, put finely chopped onions, add the fat removed from the meat broth and simmer for 10 minutes. Then remove the meat from the broth, put in a saucepan with stewed onions, close the lid and simmer for 15-20 minutes. Then add tomato puree (mashed potatoes can be replaced with tomatoes, pre-cooked and mashed through a sieve, or peeled and cut into slices) and continue simmering for another 10-15 minutes, then pour strained broth and, as soon as the soup boils, put rice and continue cooking.
10 minutes before the end of cooking, add crushed garlic, capsicum, finely chopped parsley, cilantro, dill, dry suneli, allspice (peas), bay leaf and salt. Remove the bay leaf from the finished soup.
Beef - 500 g, onion - 3-4 heads, rice 4 tbsp. spoons, fresh tomatoes - 500-700 g or tomato puree - ? a glass, bay leaf - 1-2 pcs., allspice - 4-5 peas, cilantro and parsley - 4 sprigs each, dill - 2 sprigs; capsicum, dry suneli (ground dried various spicy plants) and salt - to taste.
Kharcho soup from lamb or beef (A)
Wash fatty lamb or beef (brisket), cut into small pieces, put in a saucepan and simmer for 10-15 minutes. Then add finely chopped onion and sauté well again. Then pour boiling water (7-8 cups) and cook from the moment of boiling for 1 hour, then add rice and continue cooking until the meat is ready.
10-15 minutes before the end of cooking, add crushed garlic, finely chopped cilantro, capsicum and black pepper (crushed), tkemali sauce or wine vinegar (optional) and salt.
Lamb or beef meat - 500 g, onions - 4-5 heads, rice -? glasses or vermicelli - ? cup, black pepper - 3-4 peas, cilantro seeds -? teaspoon; tkemali sauce or wine vinegar, cilantro, capsicum and salt - to taste.
Chicken kharcho soup with nuts (A)
Fatty chicken carcass, after singeing it, gutting and washing, cut into small pieces, put in a saucepan, pour cold water (2–2.5 liters), cover and cook until the meat is half cooked.
In a separate pan, put very finely chopped onion, add the fat removed from the broth and simmer well. Put the chicken pieces taken out of the broth into the stewed onion, close the lid and continue to simmer, stirring occasionally with a spoon for 10-15 minutes. Then add wheat or corn flour there and simmer for another 5 minutes, then pour in the chicken broth and let it boil for 10-15 minutes. Then add pre-cooked and mashed tkemals or tomatoes through a sieve and, after letting it boil for 5 minutes, add the following products diluted in a slightly cooled broth: crushed walnuts, garlic, capsicum, black pepper, allspice, cinnamon and cloves, Imeretian saffron, dry suneli, cilantro seeds, finely chopped cilantro, bay leaf, salt and let boil for 10 minutes.
Tkemali or tomatoes can be replaced with wine vinegar.
For one chicken of medium size - onion - 4 heads, wheat or corn flour - 1-2 tbsp. spoons, tkemali - ? a glass or tomatoes - 500 g, peeled walnuts - 1? cup, garlic - 3 cloves, dry suneli (ground dried various spicy plants) - 1 teaspoon,
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