"Kharcho" With Adjika - A Step By Step Recipe With A Photo

I would like to propose making soup, traditional for Georgian cuisine, in a new, rather spicy version. It is not suitable for everyone, but I highly recommend trying it for lovers of burning dishes. Remember!

Cooking description:

I want to draw your attention right away that this recipe uses not the classic adjika exclusively on pepper, but a more gentle version of it, with tomatoes. That is why tomatoes in their own juice or paste can be completely excluded. Its amount, of course, depends on your taste preferences and, in fact, on the severity of the sauce. So, let's figure out how to cook "Kharcho" with adjika.

Purpose: For lunch

Main ingredient: Meat / Vegetables / Nuts / Cereals / Rice

Dish: Soups / Kharcho / Spicy

Cuisine geography: Georgian / Caucasian

Ingredients:

• Meat on the bone - 500 grams (beef or lamb)
• Vegetable oil - 1 tbsp. the spoon
• Onion - 1-2 Pieces
• Rice - 1/2 Cup
• Adjika - 2-5 Art. spoons (to taste)
• Tkemali - 2-3 Art. spoons
• Salt, herbs, spices - To taste
• Nuts - 150 Grams

Servings: 6-8

How to cook "Kharcho" with adjika "

1 The first step is to boil the broth. To do this, wash the meat, put it in a saucepan, cover with water and put on fire. After boiling, remove the foam, reduce heat and cook for 1.5 hours until soft. It is very convenient to cook broth in a slow cooker, by the way. 2 For the tomato dressing, sauté the onion in vegetable oil. 3 Add adjika and Tkemali, simmer for a couple of minutes. 4 Put chopped nuts in a frying pan, add salt and some spices to taste (traditionally suneli hops). Stir and remove from heat after a couple of minutes. 5 Put the rice in the boiling broth, add salt to taste and cook for 15 minutes. 6 Put the dressing, add more spices. Cook for about 10 minutes, and then let the soup steep for about half an hour.