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Classic with pickled cucumbers
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Classic with pickled cucumbers

180 min4 serv.20 февр. 2026 г.

Description

The recipe won't take much time. "Harcho" has a very rich flavor thanks to the meat and spices. Sugar is needed to balance the acidity from the tomatoes. Use long-grain rice, but avoid parboiled rice as it will alter the taste. Dry adjika, hot pepper, and coriander work perfectly for cooking, and cilantro, parsley, and dill are great as fresh herbs. If you're trying any spices for the first time, be sure to add them carefully. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the necessary ingredients for making classic "Harcho" with pickled cucumbers.

  2. 2

    Step 2

    Step 2

    Wash the bone-in beef, place it in a pot, and cover with cold water. Put on medium heat and bring to a boil. Reduce the heat and simmer, skimming off the foam, for 1.5 to 2 hours, until the meat is tender. Remove the beef, let it cool, and strain the broth into a clean pot.

  3. 3

    Step 3

    Step 3

    Season the broth with a little salt and bring to a boil. Rinse the rice thoroughly and add it to the broth. Cook over medium heat for 10 minutes.

  4. 4

    Step 4

    Step 4

    While the rice is cooking, or you can do this in advance while the beef is cooking, prepare the sauté. Peel and rinse the onion. Pour vegetable oil into a frying pan, heat it up, and add the chopped onion. Fry the onion for 5-6 minutes, stirring occasionally.

  5. 5

    Step 5

    Step 5

    Add tomatoes to the fried onions.

  6. 6

    Step 6

    Step 6

    Cut the pickled cucumbers into thin strips and add them to the skillet. Fry everything over medium heat for 6-7 minutes, stirring.

  7. 7

    Step 7

    Step 7

    Chop the walnuts and add them to the pan along with the tkemali, spices, and paprika. Fry for 3 minutes, stirring.

  8. 8

    Step 8

    Step 8

    Remove the bones from the boiled beef, cut it into pieces, and place it in a pot with the broth and cooked rice.

  9. 9

    Step 9

    Step 9

    Add the sautéed vegetables to the "Harcho" and cook over low heat for 5-7 minutes.

  10. 10

    Step 10

    Step 10

    Remove the pot from the heat, add chopped herbs and garlic, and season to taste with salt and sugar. Cover the pot and let it steep for 15–20 minutes.

  11. 11

    Step 11

    Step 11

    The soup is ready. Serve hot.