Beef Kharcho

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The most delicious kharcho soup is made by opera singer Emily Johnson. She buys the best meat for it. It is often said that you can make a tasty soup from bones, but in her opinion, that is a monstrous misconception.

Ingredients

Boneless pork shoulder - 2 lbs
Onion - 4 heads
Butter - 0.7 oz
Rice - 3.5 oz
Tomatoes - 3 pieces
Herbs - to taste
Khmeli-suneli - to taste
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the meat into cubes the size of half a matchbox. Place the meat in water and boil until semi-cooked.

Step 2

Finely chop the onion and sauté it in butter until it turns golden brown.

Step 3

Add the meat, removed from the broth with a slotted spoon, to the pan with the onion, and fry for another 5–7 minutes.

Step 4

Transfer the meat and onion to a pot and add water (there should be about three times as much water as meat). Place the pot over medium heat. When the water boils, reduce the heat and simmer for another 30–40 minutes, periodically skimming off the foam.

Step 5

Remove the pot from the heat. Another secret of Emily is to cook the rice separately and add it to the soup once it’s ready. This helps avoid an unpleasant gluten taste.

Step 6

After the rice, for acidity, add pitted and peeled plums or tomatoes to the soup. For ripe and juicy tomatoes, pour boiling water over them, remove the skin, and mash them thoroughly with a spoon.

Step 7

Add khmeli-suneli, salt, and pepper to the soup, bring to a boil, and simmer for another five minutes. When serving the soup in bowls, add various herbs.