with celery
Description
A hearty first course. To prepare "Harcho" soup with celery, you'll need beef or lamb on the bone as the main ingredient—other meats would not be quite appropriate. "Harcho" translates from Georgian as "beef soup." For the classic recipe, rice is essential; in my version, celery stalk is also added, undoubtedly making this dish even more appealing. Harcho soup turns out filling, aromatic, very tasty, and spicy, thanks to ingredients such as onion, garlic, spices, khmeli-suneli, and fresh herbs. The cooking process is simple, yet the result is excellent—a perfect addition to diversify your everyday menu. Give it a try.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Place the washed meat into a saucepan. Add bay leaf, peppercorns, salt to taste, one sliced carrot, and one onion. Cook until the meat is completely tender. Strain the resulting broth, remove the meat from the bones, and cut it into pieces.
- 3
Step 3
Cut the celery into pieces and blend in a blender. You can also just finely chop it with a knife.
- 4
Step 4
In a skillet, heat the oil and add the onion, cut into cubes.
- 5
Step 5
Sauté the onion until soft, then add the celery and spices to taste. Cook, stirring, for 3-5 minutes.
- 6
Step 6
Then add the tomato paste and cook for a few more minutes.
- 7
Step 7
Rinse the rice.
- 8
Step 8
Chop the herbs and garlic finely with a knife, combine, add sugar, and mix.
- 9
Step 9
Transfer the sautéed vegetables to a pot, add the washed rice and the meat cut into pieces.
- 10
Step 10
Pour in the strained broth, adjust the salt, and cook until the rice is done.
- 11
Step 11
A few minutes before cooking is complete, add tkemali sauce and herbs with garlic. Let the finished soup steep for 10-15 minutes. "Harcho" with celery is ready.
- 12
Step 12
The aroma of the soup will quickly gather all family members at the table!