Instead of broth and tomato soup. A hit autumn soup, every housewife should know the recipe

Charczo is a soup with a slightly thicker consistency that may bring to mind a goulash. Traditionally, it is made of beef, but they do exist variants including chicken and even sturgeon. The addition of spicy spices makes it charczo it is a good warming dish – therefore it tastes best on cold autumn days.

Charcho soup is a Georgian specialty that can charm many gourmets. It’s a great break from traditional broth or tomato soup – recipe every housewife and host should know. Better prepare more of it in advance, because it disappears from the plate very quickly.

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The key to making it tasty charcho soups is to purchase good quality ingredients. You can use beef or pork to prepare the following version of the dish. What else will you need? Here’s the full list ingredients:

• 500 g of beef (shoulder),
• 150 g of rice,
• a can of chopped tomatoes,
• red pepper,
• yellow pepper,
• 2 medium onions,
• 4 cloves of garlic,
• chili pepper (we can omit it if we don’t want the dish to be spicy),
• 50 g ground walnuts (approximately 4 tablespoons),
• 2 teaspoons of ground sweet pepper,
• half a teaspoon of ground hot pepper,
• 2 bay leaves,
• a spoon of wine vinegar,
• a teaspoon of ground fenugreek,
• a teaspoon of ground coriander,
• a teaspoon of marjoram,
• 2 tablespoons of rapeseed oil,
• salt and pepper.

Preparation method:

1. First, clean the meat and cut it into smaller pieces. Fry them in a large pot with a thick bottom in two tablespoons of oil. In the meantime, chop the onions into thin slices and then add them to the meat. We supplement everything with ground sweet and hot peppers and pressed garlic cloves. Pour (approximately) 2 liters of water over everything and bring to a boil.
2. Cook charcho over low heat. After about 5-10 minutes, add the remaining spices – fenugreek, marjoram, coriander and bay leaves. At this stage, chopped tomatoes and ground nuts should also be added to the pot.
3. Continue cooking over low heat until the meat becomes soft. Much depends on the type we used for cooking. It usually takes 1.5 to 2 hours to cook beef shoulder meat until tender.
4. When the meat is soft, add diced red and yellow peppers to the soup. We complement everything with chopped chili pepper. Then add the rice and cook the charcoal until it softens.
5. Finally, season everything with salt and pepper as desired. Add some wine vinegar and then serve.

Warming charcho soup we can also decorate with a small amount of chopped parsley. The specialty tastes delicious with fresh bread.

Sources: Terazgotuje.pl, kontakter.pl