Beef kharcho soup with rice

Beef kharcho soup with rice is a famous dish of Georgian cuisine, which many have tried, even if they have never been to its historical homeland. It is especially popular in the cold season, as it has a powerful warming property. By the way, some people think that kharcho soup with rice should be cooked not from beef, but from lamb. Indeed, such an option takes place, although it is nothing but an echo of the Soviet era. Why? Yes, because mutton kharcho was once cooked in the Kremlin kitchen to please one government member who hated beef.

Ingredients

• beef on the bone - 1 kg
• drinking water - 2.5 l
• rice - 120 g
• tomato paste - 2 tbsp l.
• medium-sized onions - 4 pcs.
• vegetable oil - 2 tbsp. l.
• flour - 1 tbsp. l.
• parsley root - 1 pc.
• bay leaf - 1 pc.
• peeled walnuts - 50 g
• hops-suneli - 1 tsp.
• natural pomegranate juice without sugar - 125 ml
• cilantro - 4 sprigs
• basil - 4 sprigs
• hot pepper - 1 pc.
• garlic - 5 cloves
• salt, ground black pepper - to taste

Directions

1. Prepare kharcho broth. To do this, wash the beef and cut into 4-5 pieces. Place in a large saucepan, cover with water and cook for 1.5 hours, skimming off the foam periodically.
2. Strain the broth for kharcho through a fine sieve. Separate the beef pulp from the bone, cut and place in a small container. Add a ladle of broth and cover.
3. Pour broth for kharcho into a saucepan and bring to a boil. Rinse the rice thoroughly. Pour into boiling broth and season with salt. Put chopped beef in broth with rice and cook over low heat for 10 minutes.
4. Add tomato paste and stir. Peel the onions, chop finely and lightly brown in vegetable oil. Sprinkle with flour and cook, stirring occasionally, over medium heat for 5 minutes. Remove from stove.
5. Peel the parsley root for kharcho, rinse with cold water and grate on a coarse grater. Add to broth along with sautéed onions and bay leaves. Pepper.
6. Grind the walnuts in a blender and add to the soup. Cook for 5 minutes. Add suneli hops and pomegranate juice to kharcho. Cook over low heat for 5 minutes. Season with salt to taste.
7. Wash cilantro and basil for kharcho, dry and tear off the leaves from the branches. Grind them up.
8. Wash hot peppers and cut into thin rings. Peel the garlic and pass through a press. Combine with cilantro, basil and pepper.
9. Remove the pot with kharcho from the heat.
10. Add a mixture of garlic, herbs and hot peppers.
11. Cover the pot and wrap it up with a large towel.
12. Let sit for 10 minutes, then serve on bowls.