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Harcho in georgian
1 serving
Pieces of brisket are boiled until half cooked. As the broth boils, the foam is removed with a spoon. The tomato puree is browned with fat removed from the broth and a pinch of red ground hot pepper. In the strained broth, pieces of meat, washed and scrambled rice, onion cut into rings, crushed garlic are put and boiled for about 40 minutes. Before the cooking is finished, cherry plum juice (or wine vinegar) is poured in and the finely chopped cilantro greens are seasoned.
Pieces of brisket are boiled until half cooked. As the broth boils, the foam is removed with a spoon. The tomato puree is browned with fat removed from the broth and a pinch of red ground hot pepper. In the strained broth, pieces of meat, washed and scrambled rice, onion cut into rings, crushed garlic are put and boiled for about 40 minutes. Before the cooking is finished, cherry plum juice (or wine vinegar) is poured in and the finely chopped cilantro greens are seasoned.
butter - 50 g, cilantro to taste, garlic - 2 wedges, red pepper to taste, salt to taste, rice - 140 g, cherry plum - 1 tbsp. spoon, onions - 2 pcs., lamb - 400 g, tomato puree - 2 tbsp. spoons
