Beef and Barley Soup (Harcho)
Description
A hearty first course. Be sure to soak the pearl barley in advance in boiling water. This will make the barley soft and help it cook faster. I've added a little "twist" to the recipe—pickled cucumbers. Otherwise, we follow the classic harcho recipe: tkemali made from cherry plums, and utskho-suneli. Very tasty, spicy, and aromatic. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the meat and barley. Rinse the barley with cool water. Pour boiling water over it. Rinse the meat with cool water and cut into medium-sized cubes.
- 2
Step 2
Place the meat in a pot, cover with cold water, and bring to a boil. Drain the first broth. Pour hot water (2 liters) over the meat, add allspice and bay leaf, cover with a lid, and simmer until the meat is cooked.
- 3
Step 3
Drain the water from the barley, add it to the broth, and cook until done (about 15-20 minutes).
- 4
Step 4
We will also need vegetables, tkemali sauce, and spices. Wash and peel the potatoes, onion, and parsnip.
- 5
Step 5
Cut the potatoes into cubes, add to the broth, and cook until tender.
- 6
Step 6
While the barley and potatoes are boiling, prepare the sauté. Finely chop the onion, garlic, and parsnip, then sauté in heated oil until soft.
- 7
Step 7
Add tkemali, mix, and cook for 2 minutes.
- 8
Step 8
Grate the cucumbers on a coarse grater and add to the sauté; simmer over low heat for 2 minutes.
- 9
Step 9
Season the soup with the roux, simmer for 4-5 minutes.
- 10
Step 10
Add salt and pepper to taste. Serve with fresh herbs and sour cream.