Kharcho with pearl barley
- 350-400 grams of beef meat;
- 3 garlic cloves;
- 1 bulb and carrots;
- 3 pickled cucumbers;
- ½ cup barley;
- 60 g of celery;
- 1 potato tuber;
- 1 full tablespoon of tkemali;
- Experienced cooks recommend soaking pearl barley for a few hours before cooking soup.
- You need to wash the meat in running water. Dip it in a saucepan and cover with water. Next, the beef must be put on a gentle fire when the water boils, it must be reduced to a minimum, but so that the broth does not stop boiling. Cook the meat until cooked.
- After the beef is cooked, it must be removed from the broth. In the saucepan, put the lavrushka and pre-peeled, washed and melenko chopped onions.
- Peel the celery and rinse it in running water. Next, it is necessary to grind, cut with a knife into small strips. The same must be done with carrots. Prepared roots also descend into boiling broth.
- Potato tubers need to be cleaned, washed and cut into small cubes. Then they are also lowered into the pan.
- After a third of an hour has passed, garlic should be added to the soup, which can be cut into small pieces or skipped through garlic press. Drain liquid from pearl barley and rinse well. Next, the barley should be poured to the other ingredients in a saucepan. Kharcho should cook for about 60 minutes, while the broth should only boil slightly.
- While the soup is boiling, you can fry. To do this, pre-peeled onions are cut with a sharp knife into small cubes. It should be poured into a red-hot frying pan, into which you need to pour a small amount of vegetable oil. There also put tkemali.
- Also in the pan you need to send cucumbers grated on a coarse grater. And do not forget to pour 2-3 tablespoons of water.
- Pour the contents of the pan into the kharcho and cover the pan with a lid. Soup should boil for another 10 minutes and after it must be removed from the fire. It should be infused for 20-30 minutes, and then it can be served on the table, seasoned with sour cream and finely chopped greens.
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