Kharcho (Georgian Beef-Walnut Soup with Tkemali) 🍲

Método

1. 1

   Cover beef with cold water, bring to a bare simmer, skim faithfully for 10 minutes; cook 1.5–2 hours until a fork slips through a chunk easily. Fish out the meat, strain the broth, dice the beef small.

2. 2

   While it cools slightly, grind the walnuts with the mashed garlic and spices into a fragrant paste; thin it with a ladle of warm broth until it pours like cream.

3. 3

   Sweat the onion in a spoon of the beef fat until translucent; return the broth to a simmer and stir in the walnut-cream — cook 10 minutes, stirring, until the soup darkens and coats a spoon.

4. 4

   Add the tkemali to taste: kharcho should be properly sour, almost aggressive, before the walnuts round it off; return the beef for 5 final minutes.

5. 5

   Kill the heat, drown it in garlic once more if you're honest about it, and cilantro — the herbs go in off the flame so they stay green.

6. 6

   Rest 10 minutes and serve in warmed bowls with fresh flatbread; by tomorrow it is better, which is the true Georgian test.