Beef Harcho with Tkemali
Description
Don't skimp on the walnuts—that's my advice! The soup just isn't the same without them. And if possible, look specifically for utskho-suneli; don't substitute regular khmeli-suneli. Or use blue fenugreek—this spice is what gives authentic utskho its distinctive aroma. I can't claim this recipe is entirely authentic, but my family absolutely loves beef harcho with tkemali. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the meat, cut into large pieces, and start boiling to make broth. After boiling, carefully skim off the foam, add a peeled onion cut in half, add a little salt, and simmer over low heat until the meat is cooked.
- 3
Step 3
While the meat is boiling, prepare the sauté. Dice the second onion and lightly brown it in oil over medium-low heat. Stir frequently and prevent it from browning too much.
- 4
Step 4
Add tomato paste and spices, coarsely crush coriander, add minced garlic. Mix and heat gently for a couple of minutes until fragrant.
- 5
Step 5
Add tkemali and half of the chopped herbs to the skillet. Set aside.
- 6
Step 6
Crush the walnuts. Not into a paste, but finely enough.
- 7
Step 7
Strain the ready broth, cut the meat into bite-sized pieces and set aside temporarily.
- 8
Step 8
Put the rinsed rice into the strained broth and cook until done.
- 9
Step 9
Put the roux into the broth. Add the crushed nuts and mix.
- 10
Step 10
Taste the soup for salt. Add the remaining shredded greens, turn off the heat, and cover the soup with a lid. Let it steep for about 20 minutes.
- 11
Step 11
And serve immediately!