Beef kharcho soup with rice and pomegranate juice for a hearty lunch

Kharcho soup is a traditional tasty and satisfying Georgian dish that is popular in many countries around the world. It is prepared in different ways, but according to the classic recipe, it is made with lamb or beef. The main thing about this dish is spices, so you shouldn't spare them.

The FoodOboz editorial team has chosen a simple recipe for a delicious kharcho soup that you can prepare at home in just 1 hour. It was published on one of the Telegram channels.

Ingredients:

• beef with a bone - 1 kg
• drinking water - 2.5 liters

• rice - 120 g
• tomato paste - 2 tbsp
• medium-sized onions - 4 pcs
• oil - 2 tbsp
• flour - 1 tbsp
• parsley root - 1 pc

• bay leaf - 1 pc
• peeled walnuts - 50 g
• suneli hops - 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

Method of preparation:

1. Prepare the broth for kharcho. To do this, wash the beef and cut it into 4-5 pieces. Put them in a large saucepan, cover with water and cook for 1.5 hours, skimming occasionally.

2. Strain the kharcho broth through a fine-mesh sieve. Separate the beef flesh from the bone, chop it and put it in a small container. Pour over a ladle of broth and cover.

3. Pour the kharcho broth into a saucepan and bring to a boil. Rinse the rice thoroughly. Pour into the boiling broth and season with salt. Add the chopped beef and cook over low heat for 10 minutes. Add the tomato paste and stir.

4. Peel the onion, finely chop and lightly brown it in vegetable oil. Sprinkle with flour and fry, stirring over medium heat for 5 minutes. Remove from the stove.

5. Peel the parsley root, rinse it with cold water and grate it on a coarse grater. Add to the broth along with the fried onion and bay leaf. Season with pepper.

6. Grind the walnuts in a blender and add to the soup. Cook for 5 minutes. Add the suneli hops and pomegranate juice. Cook over low heat for 5 minutes. Add salt to taste.

7. Wash the cilantro and basil for kharcho, dry them, and tear off the leaves. Chop them.

8. Wash the hot pepper and cut it into thin rings. Peel the garlic and pass it through a press. Combine with the cilantro, basil and pepper.

9. Remove the pot of kharcho from the heat.

10. Add the mixture of garlic, herbs and hot pepper. Cover the pot and wrap it in a large towel.

11. Leave for 10 minutes and then serve.