Soup kharcho Georgian

1 kg mutton or beef brisket

3-3.5 l water

200 g rice

90 g beef fat or butter
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240 g onions

20 g garlic

90 g tomato puree

3 g dried herbs (hops-suneli)

120 g fresh parsley

120 g tkemali

3 g red peppers

Salt to taste

Processed lamb ribs with bone cut into pieces of 50-55 g, cover with cold water and cook for 45-60 minutes until soft. Then put the broth moved and washed rice, lightly fried in fat chopped onion and tomato puree and tkemali (a paste of sour plums), dried herbs and salt. After another 40-60 minutes, add cayenne pepper and finely chopped garlic, mashed with parsley. Before serving soup final season with salt and sprinkle with parsley.

Just kharcho is prepared with beef brisket; The time for cooking meat increased by almost half, and rice and other foods are laid through 75-90 minutes after the start of cooking meat. Spices and herbs can replace allspice (peas) and bay leaf.