Kharcho with Walnuts

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Kharcho with Walnuts

Ingredients

Water - 2 qt
Beef chuck roast - 17.6 oz
Rice - 0.5 cup
Coriander essential oil - 0.5 teaspoon
Khmeli-suneli - 3 teaspoons
Garlic - 5 cloves
Parsley - 1 piece
Chopped Sage Leaves - 2 tablespoons
Basil - 0.5 tablespoon
Green peppercorns - 10 pieces
Red Long Chili Peppers - 0.5 teaspoon
Walnuts - 2.3 oz
Wheat Flour - 1 tablespoon
Bay leaf - 3 pieces
Chopped Green Onions - 1 tablespoon
Ground Cinnamon - a pinch
Saffron - a pinch
Tkemali (plum sauce) - 2 tablespoons
Onion - 1 head

Step by Step guide

Step 1

Rinse the meat, cut it into pieces of 3–4 cm, and boil over moderate heat for about 2 hours. Remove the meat.

Step 2

Strain the broth, bring it to a boil, and add the previously rinsed and soaked rice (soaked in water for 30 minutes).

Step 3

Add the meat, salt, and after 10 minutes, add part of the spices: finely chopped onion, sautéed with flour, parsley root, coriander, bay leaves, and black pepper.

Step 4

5 minutes before the rice is done, add crushed walnuts and tkemali sauce to the soup.

Step 5

Add the next part of the spices: chopped parsley, khmeli-suneli, red pepper, cinnamon, and saffron.

Step 6

Cook for no more than 5 minutes. Then let it steep under the lid for 3–5 minutes. The spices added after removing kharcho from the heat: crushed garlic, cilantro, and basil.