Kharcho - {Georgian Beef-Walnut Soup With Fresh Herbs}

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Boneless lean beef
8 cups	1896ml	Beef stock
3 tablespoons	45ml	Butter
2		Onions - finely chopped
1 tablespoon	15ml	Flour
3 tablespoons	45ml	Tomato paste
1		Tomatoes - (16 oz) - seeded, chopped
1/4 cup	40g / 1.4oz	Rice
1/2 teaspoon	2.5ml	Dried tarragon
1/4 teaspoon	1.3ml	Dried mint
1 1/2 teaspoons	7.5ml	Sweet Hungarian paprika
1/2 teaspoon	2.5ml	Hot pepper flakes
1/2 teaspoon	2.5ml	Ground coriander
1/4 teaspoon	1.3ml	Ground fenugreek - (in a pinch
		Use curry powder)
2 teaspoons	10ml	Tamarind paste - diluted in hot stock
		(can substitute 4 tbspns lemon juice)
3		Garlic cloves - pressed or minced
1/4 cup	36g / 1.3oz	Walnut pieces - crushed
		Salt - to taste
1/4 cup	27g / 1oz	Chopped fresh herbs - (any mixture of
		Tarragon, cilantro, basil, parsley, mint,
		Or dill)
		Garnish
3/4 cup	82g / 2.9oz	Chopped fresh herbs - (any mixture of
		Tarragon, cilantro, basil, parsley, mint,
		Or dill)

Recipe Instructions

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 1 1/2 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.

Serve hot as a meal to 6 to 8 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.