classic with tkemali

Description

The recipe won't take much time. The traditional souring agent for "Harcho" soup is tkhali—leather made from Georgian plum "tkemali," cornel, or sweet cherry plum. However, ready-made "Tkemali" sauce or tomato paste can also be used. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Place the washed meat into a large pot, cover with cold water, bring to a boil, skim off the foam, and simmer over low heat for 1.5 hours.

2. 2

   Step 2

   After an hour, add the parsley stems and salt.

3. 3

   Step 3

   Place the meat, separate the flesh from the bones, and cut it into pieces.

4. 4

   Step 4

   Strain the broth and return it to a clean saucepan.

5. 5

   Step 5

   While the broth is cooking, finely chop the onion and sauté it in oil until translucent.

6. 6

   Step 6

   Rinse the rice, grind the walnut kernels in a mortar or blender.

7. 7

   Step 7

   Bring the strained broth to a boil, return the meat to it, add rice, and cook for 10 minutes.

8. 8

   Step 8

   Then add the fried onion and black pepper corns.

9. 9

   Step 9

   After 5 minutes, add all the spices: paprika, chili pepper, finely chopped parsley, cilantro, and "Tkemali" sauce.

10. 10

    Step 10

    After 5 minutes, add minced garlic, khmeli-suneli, bay leaf, and walnuts to the soup.

11. 11

    Step 11

    Cook for another 5 minutes, then turn off the heat. Cover the pot with a lid and let the soup steep for 15 minutes. Harcho soup is ready!