Soups

Kharcho soup with potatoes


Ingredients for Cooking Kharcho Soup with Potatoes

Main Products:

  1. Beef (fresh tenderloin) 400 grams
  2. Purified water 2.5 liters
  3. Rice 4 tablespoons
  4. Vegetable oil 2-3 tablespoons
  5. Tomato paste (sweet) 3-4 tablespoons or to taste

Vegetables and greens:

  1. Onions 2-3 pieces
  2. Tomato 400-450 grams
  3. Potato 2-3 pieces
  4. Garlic 1-2 cloves
  5. Dill 1 bunch (small) or to taste
  6. Parsley 1 bunch (small) or to taste
  7. Cilantro 1 bunch (small) or to taste

Spice:

  1. Suneli hops to taste
  2. Laurel leaf to taste
  3. Ground black pepper to taste
  4. Allspice to taste
  5. Dried basil to taste
  6. Salt to taste
  • Main ingredients: Beef, Potato, Onion, Tomato, Garlic, Rice, Greens
  • Portion 8-9
  • World Cuisine

Inventory:

Kitchen knife - 3 pieces, cutting board - 3 pieces, paper kitchen towels, stove, deep pan with a lid (capacity 4 liters), slotted spoon, teapot, bowl - 4 - 5 pieces, a kitchen towel, colander, frying pan with a lid (capacity 2 liter), a spatula, a ladle, a deep portioned plate.

Cooking Kharcho Soup with Potatoes:

Step 1: prepare the meat.


To begin with, we wash fresh beef tenderloin under streams of cold running water. We dry it with paper kitchen towels, put it on a cutting board, use a sharp kitchen knife to remove a thin film from the meat, remove the veins and get rid of the small bones that often remain on the log house after cutting the carcass. Then we cut it into portioned pieces from 2 to 3 centimeters in size and move on.

Step 2: Cook the beef broth.


We shift the beef into a deep pan, add a couple of pinch of salt to it, a bay leaf, fill everything with the right amount of purified water and put on medium heat, which after boiling is reduced to a small one. Then, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid - curdled protein, cover everything with a lid so that a small gap remains, and cook the broth for 60 minutes, that is, until the meat is soft.

Step 3: prepare vegetables and herbs.


We don’t lose a minute, turn on the next burner on medium heat and put a kettle with ordinary running water on it, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes with onions and garlic. We rinse them with greens, as well as tomatoes and dry with paper towels to remove excess moisture. Then, in turn, put these products on a cutting board and continue preparation. We cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and send them to a bowl with cold liquid before use so that they do not darken.

Grind onions in the same way as the previous ingredient, but about 1 centimeter in size.

Chop garlic, dill, parsley, cilantro.

On each tomato we make a cross-shaped incision, send them into a bowl and pour boiling water from the teapot. We stand them in this form 60 seconds, then we discard it in a bowl of cold water, quickly cool, dry it again, remove the peel from each tomato and shred it on a grater or chop small pieces from 1 to 1.5 centimeters. We distribute the slices into separate bowls, put on the countertop the remaining ingredients that will be needed to make the soup, and move on.

Step 4: prepare the pic.


We cover the countertop with a kitchen towel, pour rice on it and sort it out, removing any kind of rubbish. Then we discard the grains in a colander, rinse them until clear water comes out, leave for a couple of minutes in the sink to allow the glass to have excess liquid, and move the groats into a small bowl.

Step 5: prepare a dressing for the soup.


Now we check the readiness of the meat, if it is boiled, helping ourselves with the same slotted spoon, transfer the beef to a small bowl, and send the potatoes with rice to the broth, let them cook for 15-20 minutes. At this time, put on a medium heat a deep frying pan with vegetable oil. After a few minutes, dip the onions in the preheated fat and fry it until transparent for about 2-3 minutes, Do not forget to periodically loosen a kitchen spatula so as not to burn. As soon as the vegetable softens, add to it the pieces of the meat that did not have time to cool.

We also put all the chopped tomatoes, tomato paste and pour these products with a soup ladle from the pan. Stew them under a covered lid for about 17-20 minutes and then immediately proceed to the next final step.

Step 6: bring Kharcho soup with potatoes to full readiness.


When the soup dressing goes out 17-20 minutes, send it to the pot with boiled potatoes and rice. We season the almost prepared soup with an additional portion of salt, a small amount of suneli hop, dried basil, as well as two types of ground pepper: black and allspice. Cook already fragrant yummy 10-15 minutes, then put chopped garlic with herbs in it, stand on the stove for another 2-3 minutes and turn off the fire.

Cover the pan tightly and let the first hot dish brew for 30-40 minutesand after that we taste it!

Step 7: serve Kharcho soup with potatoes.


After cooking, Kharcho soup with potatoes is insisted, then, helping yourself with a ladle, poured in portions on plates, supplement each with two or three pinches of fresh finely chopped dill, parsley or cilantro, or seasoned with sour cream, although cream also fits and is served for dinner as the first hot dish. This simple culinary Georgian masterpiece with Russian notes is pleasant to eat along with bread, pita bread, garlic rolls, croutons, tortillas and even crackers. Cook with love and enjoy delicious homemade food!
Enjoy your meal!

Recipe Tips:

- if desired, the amount of water can be adjusted from 2-2.5 to 3 liters, depending on how thick the soup you want to get in the end;

- very often meat, onions, tomatoes and tomato paste are stewed together with finely chopped walnuts;

- an alternative to beef - lamb, ideal parts of the carcass - leg, shoulder or brisket, vegetable oil - melted animal fat, and tomato paste - thick homemade tomato juice;

- A set of spices is classic, but not essential, use any that season soups of this type.