Black kharcho
Category: First courses
Ingredients
Beef on the bone 1kg
Walnuts zoo gr
tomato paste 1 tbsp. l
Corn flour 2 tbsp l
Garlic 4-5 cloves
Ground coriander seeds 1.5 tbsp. l
Ground fenugreek grains (utskho suneli) 0.5 tbsp. l
Imeretian saffron 1st l.
Hot red pepper salt to taste
Cooking method

Boil the beef broth. When cooking, put 2 onions. Separate the meat from the bones and divide into portions. Strain the broth. Pass the nuts through a meat grinder twice. Put ground nuts, crushed garlic, hot red pepper and saffron in a saucepan. Add 1 tbsp. l broth. Knead well with your hand, as if squeezing butter from a nut. Then add corn flour, tomato paste and spices. Mix well, gradually dilute with hot broth, until the consistency of liquid kefir. Put on fire and, stirring constantly, bring to a boil. Cook for 20 minutes over low heat, stirring occasionally. After 20 minutes, add the meat and cook for another 5 minutes. Eaten hot with white bread, preferably with Georgian lavash.

The dish is designed for 2 liters
Cooking time: 30 min
Cooking program: meat grinder plate

Aunt Asya
Masha Ivanova
Gayane! Why is this Kharcho called Black Kharcho?
Gayane Atabekova
Masha Ivanova, Helen it turns out to be dark. Especially before, when tomato paste was natural. When my mother did this kharcho, it really turned out to be very dark. This color cannot be achieved with modern tomato pastes.
Masha Ivanova
Thank you very much, Gayane!
Oktyabrinka
Gayane, thank you very much, the recipe is wonderful. since I always have beef broth and boiled meat in my freezer, it was not difficult to cook kharcho. I cooked 096 in the cache (I didn't even get my hands dirty), skipped the nuts straight into the bowl and rubbed them with a flexi nozzle, I don't have tomato paste, but I have dried tomato powder. the soup turned out to be so fragrant and rich, I ate it with homemade flatbread.
Gayane Atabekova
Oktyabrinka, Tatiana to health.
Kapet
Quote: Gayane Atabekova

Masha Ivanova, Helen it turns out to be dark. Especially before, when tomato paste was natural. When my mother did this kharcho, it really turned out to be very dark. This color cannot be achieved with modern tomato pastes.
A good blackness can be achieved with a packet of cuttlefish ink, 4 g.

Is it just necessary ...?
Masha Ivanova
I think the color is not important. Taste is more important. I just wondered why it was called BLACK.
Gayane Atabekova
KapetI don’t understand why you don’t like me so much. I'm not asking you to read or cook according to my recipes. Sarcasm has not adorned anyone yet.
Kapet
Quote: Gayane Atabekova

KapetI don’t understand why you don’t like me so much. I'm not asking you to read or cook according to my recipes. Sarcasm has not adorned anyone yet.
It's actually quite the opposite! And I really like your recipes! And a laconic manner of presentation! And a melodious name!
And about cuttlefish ink was written absolutely seriously! Here I have two such bags lying around - just for such a black-black kharcho, I probably will!
Thanks for the delicious recipes! I hope you still have a lot of them!

Sorry if something goes wrong ...

Shl. Now I went down to Le Silpo, bought more of this ink, - on the weekend I also want to pamper my granddaughter with black dumplings with seafood and balsamic sauce “Glassa Gastronomica Ponti” ...
Black kharcho


Added Monday 22 Aug 2016 05:47 PM

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