"Kharcho" With Hot Pepper - A Step By Step Recipe With A Photo

Table of contents:

"Kharcho" With Hot Pepper - A Step By Step Recipe With A Photo
"Kharcho" With Hot Pepper - A Step By Step Recipe With A Photo

Video: "Kharcho" With Hot Pepper - A Step By Step Recipe With A Photo

Video: "Kharcho" With Hot Pepper - A Step By Step Recipe With A Photo
Video: Kharcho (soup) — EdimTV Recipe 2024, March
Anonim

The classic soup is very spicy and rich. However, for lovers of spicy things, I would like to offer this spicy option. If you are not afraid of pepper, then memorize this cool recipe!

Cooking description:

I will tell you in detail how to cook "Kharcho" with hot pepper. The process itself practically does not differ from the traditional one. But even if you are not familiar with him, then I am sure you will not have difficulties. Hmeli-suneli is a must-have ingredient, in my opinion, but you can experiment with the rest of the spices.

Purpose: For lunch / For dinner

Main ingredient: Meat

Dish: Soups / Kharcho / Spicy

Cuisine geography: Caucasian

Ingredients:

  • Meat on the bone - 500 grams (beef)
  • Rice - 100 Grams
  • Tkemali - 100 Grams
  • Onion - 2 Pieces
  • Tomatoes - 5 Pieces
  • Garlic - 2-3 Cloves
  • Nuts - 100 Grams
  • Salt and spices - To taste (hops-suneli, coriander, bay leaf)
  • Vegetable oil - 1 tbsp. the spoon
  • Greens - To taste

Servings: 6

How to cook "Kharcho" with hot pepper"

1 The first step is to wash the meat, add water and put on fire. After boiling, remove the heat to a minimum and cook the beef for 1.5-2 hours. Be sure to remove the foam! 2 In a skillet with preheated oil, fry the onion until light golden brown. 3 Peel the tomatoes, cut into cubes and place in the pan. Simmer for 10 minutes, stirring occasionally. Add hot peppers whole or finely chopped. 4 Dry the nuts in a dry frying pan and chop with a rolling pin. 5 Place the nuts in a skillet and stir. Add some salt and some spices. Stir and remove from heat after a couple of minutes. 6 Remove the finished meat, cool slightly and separate from the bone. Cut into portions and send back to the pan with pre-strained stock.

Recommended: