Soup Kharcho

Soup Kharcho
Today we want to present you one of the most famous business cards of Georgian cuisine - Kharcho Soup, or simply Kharcho.
Beef soup, hearty, spicy, with generous chunks of meat and nuts floating in it.
This dish is quite simple, very tasty and truly Georgian!
Kharcho recipe
Ingredients:
Fillet of beef 600 g.
Water 2.5 l.
Bulb onions 2.5 pcs.
Carrots 0.25 pcs.
Walnuts 100 g.
Tkemali Sauce 70 g.
Adjika (from "Gamarjoba Genatsvale") 1.5 tsp.
Seasoning for kharcho (from "Gamarjoba Genatsvale") 1.5 tbsp. l.
Tomato paste 3 tbsp l.
Greens 2 tbsp. l.
Bay leaf 2 pcs.
Vegetable oil 4 tbsp. l.
Rice 90 g
Salt to taste
Preparation:
1. Cut the beef brisket into portions.
2. Put the sliced ​​meat in a saucepan with boiling water.
3. Add half of the onion, one fourth of the carrots to the pan and bring the broth to a boil by closing the pan with a lid.
4. Remove the resulting foam and continue to cook the meat by reducing the temperature of the stove.
5. Rinse very well with ninety grams of rice and soak it for thirty minutes.
6. Pour four tablespoons of vegetable oil into a deep frying pan and heat it on the stove.
7. Take two rather large heads of onions and cut them into thin half rings.
8. Put the chopped onions in a preheated pan and turn on the stove at high temperature and fry them until transparent.
9. Lightly fry one hundred grams of walnuts and grind them to crumbs.
10. Pour the walnut crushed to crumbs into a frying pan to the fried onions.
11. Pour into the pan 1.5 tablespoons of pripraya for kharcho (from "Gamarjoba Genatsvale")
12. Add seventy grams of tkemali sauce to the pan.
13. Also add one teaspoon of adjika to the pan (from "Gamarjoba Genatsvale")
14. Thoroughly stir all the added ingredients in a skillet and simmer the dressing mixture for about four minutes.
15. Put two tablespoons of tomato paste in a frying pan and pour two ladles of broth into it.
16. Mix all the ingredients well in the pan and put the lid on the pan and simmer the dressing mixture for another two minutes.
17. After forty minutes, remove the onions and carrots from the pan.
18. Put the rice in a saucepan and, covering it with a lid, cook for about ten minutes.
19. After ten minutes add salt to the saucepan to taste, spread the prepared dressing mixture from the pan and stir.
20. Bring the soup to a boil and lowering the stove temperature, add two bay leaves and two tablespoons of dried herbs to the pan.
21. Pour the cooked aromatic kharcho soup into plates, sprinkle with herbs and serve.
Enjoy your appetite