Kharcho

Method

1. 1

   Cover the beef with 2 litres of cold water, bring to a boil, skim, then simmer with the bay leaves for 1 hour until tender.

2. 2

   Soften the onions in a little of the skimmed fat (or oil), stir in the tomato paste and cook 3 minutes, then add to the pot.

3. 3

   Add the rice and simmer 10 minutes.

4. 4

   Stir in the ground walnuts, plum sauce, khmeli suneli and pepper flakes and simmer 10 more minutes; the soup should thicken noticeably.

   💡 Grind the walnuts fine — they should melt into the broth, not float in it.

5. 5

   Crush in the garlic, season with salt, and rest off the heat for 10 minutes.

6. 6

   Shower each bowl with chopped cilantro before serving.

   💡 Kharcho without a serious amount of cilantro is just beef soup.