Beef kharcho

Beef kharcho

Category: First meal

Kitchen: georgian

Ingredients
Beef brisket	500-700 g
Rice	2/3 st.
Butter	50 g
Bulbs	2-3 pcs.
A tomato	4-5 pcs.
Bell pepper	1 PC.
Garlic	1-2 teeth
Parsley, cilantro, basil
Dry spices for kharcho or hops-suneli
Salt, red hot pepper

Cooking method

• Beef brisket for kharcho should be taken with a small layer of fat. I cooked kharcho from the kidney part.
• Boil the meat, drain the water (the first broth) after boiling, wash the meat and the pan. And put the broth to cook at the rate of 3 liters of broth. Cook over low heat under a closed lid until the meat is tender. You should get a clear, rich broth with a small amount of fat. Strain the broth, separate the meat from the bone and put in the broth. Set aside the broth for a while.
• Rinse the rice and pour boiling water over for 30 minutes, then drain the water. I do this so that the soup does not become slimy.
• Boil the tomatoes. To do this, I cut them into 4 parts and heat them until soft in a saucepan with 2-3 tbsp. l. water then rub the tomatoes through a colo-slag with a crush.
• Finely chop the onion and simmer in a skillet in butter until slightly golden brown. Add boiled tomatoes there. Simmer tomatoes and onions in a pan for a few minutes, adding diced red bell pepper.
• Prepare herbs. Rinse and chop finely with garlic.
• Everything, you can "collect" kharcho. Bring the broth to a boil, add the tomato dressing, rice, let it boil and season with salt, pepper to taste, add the desired dry spices. Then add herbs and garlic. From this point on, the soup will boil until it is "not quite ready" rice. Catch the grain and taste it, it should be almost done - firm on the inside. All the soup is ready.
• Kharcho will infuse and the rice will come to the desired condition. And do not be confused that there is not enough rice, he is uv. in volume and will be just right. If you digest the rice, you get just porridge. Kharcho should not be thick!
• Small tips.In winter, of course, you can use the volume. pasta. I also add a peeled and chopped tomato for beauty.
• And for the pungency of taste - 1 hour. l. grape or apple cider vinegar. It is better to take spices from the market or ready-made in bags of good quality, otherwise bad spices can ruin everything.
• The secret of delicious kharcho is in a good rich broth and well-cooked rice in it.

Helen, I cooked Kharcho today, even though I found out what it should be. I cooked 2.5 liters for lunch, that's all. My husband and I took it all.
Very tasty, put all the herbs as you wrote. Georgian cuisine is neither without spices nor.
Well, next week I will make AJAPSANDAL in a slow cooker, but how is this word translated?

Nata, well, it's good that they ate right away! You can cook it for a maximum of 2 days, otherwise the rice still swells with sweat and is completely different.
Ajapsandal as translated ... and who knows, I am not strong in Georgian, I studied Russian at school, and "knew" the language at the level of children. garden - hello - good-bye, although I can still read and understand something.