Kharcho classic soup with rice

Many people love classic kharcho soup with rice, but they do not dare to cook at home, believing that it is too difficult. We hasten to please all doubters: with the help of our step-by-step recipe, you can easily make your culinary dream come true.

Ingredients

• beef brisket - 700 g
• drinking water - 2 l
• celery root - 50 g
• parsley - 1 root + 2-3 sprigs
• carrots - 2 pcs.
• small onions - 3 pcs.
• bay leaf - 4 pcs.
• black peppercorns - 1/2 tbsp. l.
• allspice peas - 1/2 tbsp l.
• medium sized tomatoes - 2 pcs.
• green hot pepper - 1 pc.
• red hot pepper - 1 pc.
• long grain rice - 5 tbsp. l.
• tkemali sauce - 4 tbsp. l.
• hops-suneli - 1 tbsp. l.
• green onions - 40 g
• basil - 2-3 sprigs
• cilantro - 2-3 sprigs
• garlic - 4-5 cloves
• sugar - 2 tbsp. l.
• salt to taste

Directions

1. Prepare broth for the classic rice kharcho. To do this, wash the brisket and chop coarsely. Place in a saucepan and cover with cold water. Bring to a boil and remove.
2. Chop celery root, onion and carrot
3. Roots of celery and parsley, as well as carrots for kharcho, wash and peel. Cut the carrots and one washed, unpeeled onion into halves. Cut the celery root into large slices.
4. Put prepared vegetables in broth
5. Put the prepared ingredients in the kharcho broth and cook for 1.5 hours over medium heat. Add bay leaves, a pinch of salt, and black and allspice peas 20 minutes before finishing.
6. Strain the broth for kharcho through a fine sieve. Separate the meat from the bone and cut into small slices. Place in a large saucepan and cover with strained stock.
7. Chop hot peppers, onions and tomatoes
8. Wash the tomatoes for kharcho. Peel the remaining onions. Cut the hot pepper pods lengthwise into halves and remove the seeds. Cut the tomatoes into slices, the onion into thin half rings, the hot pepper into rings.
9. Add prepared vegetables to broth with meat and bring to a boil. Cook over low heat for 15 minutes. Add washed rice, tkemali, hops-suneli and cook for 15 minutes.
10. Chop greens and mix with garlic and sugar
11. Wash green onions, cilantro, parsley and basil for kharcho, dry and chop finely. Peel the garlic and pass through a press. Toss with all prepared herbs and sugar.
12. Add herbs with garlic to kharcho
13. Put a mixture of herbs and garlic in the kharcho. Season with salt and bring to a boil quickly. Remove the classic kharcho with rice from the heat, cover and leave for 15 minutes on the off hot stove.