Kharcho Soup Recipes

Steps:

• Bring the meat, in one big piece, to a boil in the stock.
• Skim off the foam as necessary.
• Reduce heat and simmer, partly covered, for about 1½ hours.
• Remove and reserve the meat.
• When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions.
• Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored.
• Stir in the flour and cook, stirring, for about a minute.
• Add 1/2 cup stock and stir until smooth.
• Stir in the tomato paste and the tomatoes.
• Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes.
• Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes.
• At this point, you can cut the meat into bite-sized pieces.
• When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes.
• Stir in the remaining herbs and ladle into bowls.
• Serve with hearty bread and butter and a good Georgian red wine.

Steps:

• Sautee the onion in butter until soft but not yet brown.
• Add water, walnuts, half cilantro, garlic, pepper flakes, and rice. Bring to boil,
• Add crushed tomatoes, bring to boil and lower the heat. Cook until the rice is ready, approximately 30 minutes.
• Add khmeli-suneli and salt. Cook for 1-2 minutes.
• Take off the heat. Add the rest of cilantro, dill, and parsley.