Harcho from beef: such different soups.

Georgian cuisine has long crossed the limits of itsa small country. Sharp spicy dishes with nuts, corn flour, greens and spices came to the liking of Siberians, the inhabitants of the Arctic Circle, Muscovites, Ukrainians and many other representatives of the most diverse nationalities.

Georgian cuisine is famous for a certain setSpices, which give a specific taste to national dishes. Unfortunately, in other regions, not all Georgian spices are found. Those that are sold in stores, usually represent a "light" version of spicy mixtures. So, for example, hops-suneli (a mixture of 12 herbs) without which one can not do without cooking harko (beef, lamb, chicken) in the store version includes in its composition only 6 components.

But what do those lovers of Georgian cuisine who can not get authentic ingredients for Georgian dishes? Is it possible and how to cook a beef from a beef or any other dish?

Each hostess decides how to cookbeef from beef or any other meat, as close as possible to its taste for the classic. Here is one of the recipes that will help prepare soup, very similar to harko. In the middle band, it is quite popular.

Beef (fat, this is important) carefully washed, cut into small portions and put it to cook until soft. There should be a lot of water, so that after two or three hours of cooking, you do not have to add a new one.

While meat is being cooked, 2 cups are pounded in a mortarwalnuts, mixed with salt and bitter pepper. When the meat becomes soft, add crushed nuts, a hops-hopper spoon, seeds or greens of coriander in a beef bacon. Cook for 10 minutes, then add corn flour, diluted with cold water, and again boil for a short time. Ready soup should be a little bit under the lid.

In the south, for example in Rostov or Krasnodar, brew beef is rarely cooked and according to another technology.

First beef, cut into batch,fairly large pieces, fry until the lacquer shine, and only then put it to boil. While she is cooking, prepare the gas station. For her, the walnuts are lightly fried, then chopped. Today, more and more often use a blender, but for a real hurch the nuts are best hand-wiped.

Separate until golden, fry the onions, then add the tomato to the frying pan or, better, the sauce in Georgian, warm slightly, set aside.

On another, already dry frying pan fry rice. It should become a little more transparent.

When the meat is ready, rice, nuts, hot and black pepper ground, salt, two cloves of garlic, hops-suneli from 12 components are added to the broth. The soup is ready when the rice becomes soft.

Serve it immediately, sprinkle with chopped garlic, herbs (cilantro, parsley). Soup-harcho should turn out very dense, burning, sharp.

Proportions are chosen by the hostess, but they should be approximately the following:

• Beef - 500g

• Rice - half cup

• Garlic - a large head

• Nuts - 2 tbsp.

• Bulb - 1 large

• Sauce in Georgian - 2-3 spoons

• Hops - Suneli - table. a spoon

• Cilantro, parsley - along a large bun

• Salt, pepper ground black

• Bitter pepper - 1

There is another option for cooking beef from beef.

It takes the least time, it does not require a large number of products.

Beef sliced, cooked. When it is half ready, add the potatoes, cut into cubes, rice, previously lying in the water, browned onions. As soon as the potatoes become soft, the soup is seasoned with tomato puree, cilantro, dry spices, bay leaves and salt. Cook for about ten minutes. Before serving, fill with fresh herbs, pressed garlic and ground red pepper.

Such a soup, of course, is not a classic harcho, but it is very similar to it to taste.

In all these recipes, beef can be replaced with mutton. Then the berry will turn out to be truly fragrant.

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