Megrelian

Description

The recipe won't take much time. Like any other national dish, "Harcho" has many variations. This version comes from the western part of the country. Its distinctive feature is the walnut paste, which makes the soup quite thick, even though the recipe contains no rice. Definitely worth trying at least once.

Instructions

1. 1

   Step 1

   First, wash the meat, cut it into small cubes, and place it in a pot. Add about one glass of water and put it on the stove. Simmer over medium heat until partially cooked.

2. 2

   Step 2

   Peel the onion, chop it into cubes, and add it to the pot with the meat. Add the butter as well. Continue frying over medium heat until fully cooked. Season with salt to taste.

3. 3

   Step 3

   Dry the nuts in a pan and transfer to the blender container. Add salt, spices, and blend until smooth.

4. 4

   Step 4

   When the meat has become tender, add flour to the pot. Mix well.

5. 5

   Step 5

   Add the tomatoes cut into cubes. Simmer for about 5 minutes. Pour in hot water and bring to a boil.

6. 6

   Step 6

   Pass the peeled garlic through a press.

7. 7

   Step 7

   Add a little water to the ground nuts, stirring constantly. The mixture should become a smooth, lump-free paste.

8. 8

   Step 8

   Place the nut paste and garlic into a saucepan. Bring to a boil, simmer for another 5 minutes, then serve the "Harcho."