Kharcho

Ingredients

• 700 g beef chuck
• 1.8 l water
• 80 g short-grain rice
• 2 pieces yellow onions
• 4 cloves garlic
• 70 g walnuts
• 80 ml tkemali plum sauce
• 1 tbsp tomato paste
• 2 tbsp sunflower oil
• 2 tsp khmeli suneli
• 1 tsp ground coriander
• 1/2 tsp ground red pepper
• 2 leaves bay leaves
• to taste fine salt
• to taste ground black pepper
• 0.5 bunches fresh cilantro
• 0.25 bunches flat-leaf parsley

Method

1. Place the beef in a large pot with the cold water and bay leaves, bring gently to a simmer, skim carefully, then simmer gently until the meat begins to relax and the broth smells of roasted beef.
2. Remove the meat, strain the broth if necessary, then return the liquid to the pot; shred or cut the beef into tender pieces and set aside.
3. Sauté the finely chopped onions in the oil until they become soft, browned around the edges, and naturally sweet, then add the tomato paste and cook until the raw smell disappears.
4. Pound or blend the walnuts with the garlic, khmeli suneli, ground coriander, chili, pepper, and a little hot broth, until you have a rustic and fragrant paste.
5. Pour the tomatoey onions into the simmering broth, add the rinsed rice, and cook until the grains are tender but still visible in the soup.
6. Return the beef to the pot, fold in the spiced walnut paste, and mix gently; the soup should become darker, slightly cloudy, and velvety.
7. Add the tkemali sauce, salt gradually, then simmer until the acidity, the fat of the broth, and the spices are well melted together.
8. Turn off the heat, add the chopped fresh cilantro and parsley, cover, and let rest for a few minutes so the herbs flavor the soup without losing their freshness.
9. Serve very hot in deep bowls, with a texture between a generous soup and a light stew, and a tart, garlicky, and spicy finish.

Nutrition

Per serving

Energy

514.4 kcal

Protein

40.81 g

Carbohydrate

23.54 g

Fat

29.35 g

Fibre

2.89 g

Calcium

16.61 mg

Iron

0.59 mg

Magnesium

7.13 mg