Georgian soup Kharcho
mutton – 600 g,
onions – 2 PCs.,
carrot – 1 PC.,
tomatoes – 4 PCs.,
sweet pepper – 1-2 PCs.,
garlic – 3-5 Zubkov,
rice – 4-5 art. spoons,
walnuts – 0.5 cups,
peppers: black pepper – 5-10 PCs.
Bay leaf – 2 PCs.,
vegetable oil (for frying) – 2 tablespoons,
salt – 1,5 tsp,
the coriander or parsley – 0.5 beam,
bitter pepper – 1 PC.
Cut the meat into pieces. Put in a pan with preheated butter and fry on high heat for about 10 minutes.
Add the chopped onion, carrot.Stir and fry for a further 10-15 minutes. Place the beef with vegetables in a pot, cover with cold water (2.5-3 litres), add salt and cook on low heat for 30-45 minutes (depends on meat).
Tomatoes to RUB on a grater, sweet pepper cut into cubes, and when the meat is well boiled soft – put in a pot. Then add the rice and cook until it’s done.
Five minutes before rice is done put nuts, and at the end add Bay leaf, crushed peppercorns and crushed garlic.
Kharcho is ready let stand 20 minutes. When applying in each plate put sliced hot peppers and chopped coriander or parsley.