Description
I do not remember what Soviet film (may I remind You) was the phrase:"Furia!" So, I have this phrase from my husband Chuck, he generally loves Caucasian cuisine. Kharcho cook, of course, with a Russian accent and not pretend to originality. This is one of those recipes that make for 30 years. Very well (did that before) on an open fire in a cauldron.
Ingredients
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100 g
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500 g
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2 piece
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1 piece
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1 piece
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5 tooth
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100 g
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1 Tbsp
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2 Tbsp
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1 piece
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0.25 tsp
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0.5 tsp
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Cooking
Good selection of fresh meat - the key to delicious grub. Although kharcho translated as "beef soup", still prefer to cook it from a young bold lamb lamb. Take the meat on the bone, my shoulder blade to the ribs. The meat is well washed, dry it with a paper towel.
Cut the meat into fairly large pieces. Take a pot or saucepan with a thick bottom, fry the meat in vegetable oil over high heat about 5 minutes on each side.
Carrots and onions clean and cut into cubes. Put the meat and fry for another 5 minutes.
Pour dry white wine, stir.
Take a mixture of peppers, coriander and red hot pepper. Kharcho must necessarily be sharp. The Georgians say that when you eat soup, you should throw in the heat and sweat.
Add salt and spices to the meat.
Add the tomatoes in own juice (my own cooking), you can take in the season of fresh tomatoes. If You are confused by the skin, remove it or chop in a blender. Mix everything and stew for 10 minutes.
Pour about 2 liters of boiled hot water and cook on low heat for 30 minutes.
For tasty grub delicious rice important. Need to take short-grain rice that is easily cooked. Take the rice "Kuban" from the Mistral. Measure out the rice, washed, soaked for 30 minutes.
After 30 minutes peel potatoes, cut into cubes and put into the broth.
After boiling potatoes, put the soaked rice.
Cook for 30 minutes, consider that in acidic medium the rice is cooking longer. Rice needs good to soft after boiling. The soup should be thick but not porridge. Note that when you insist the soup more thick.
Finely chop cilantro and garlic, without them, grub not grub.
Put cilantro and garlic in the soup, turn off the fire, allow to infuse for 10 minutes.
Serve soup hot, otherwise mutton fat is unpleasant during solidification, sprinkle with plenty of cilantro. Bon appetit!
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