Грузинский харчо на костре

The dish is best to cook in a cauldron over an open fire.


  • beef on the bone 800-1000 g
  • rice, 220 g
  • tomato paste 200 g
  • onion 5 PCs.
  • garlic 4 heads
  • lemon 1 PCs.
  • the sweet Bulgarian pepper 1 PC.
  • chili pepper 1 piece
  • walnuts 1 handful
  • pomegranate juice 2 tbsp
  • coriander 1 bunch
  • parsley 1 bunch
  • tomatoes
  • soup seasoning
  • Bay leaf
  • salt


  • Pour into the cauldron water, put pieces of beef with bones, ribs.
  • Bring to a boil under the lid, the fire to reduce.
  • Put Bay leaf, peeled onions, salt – to taste.
  • In another, smaller, cauldron or pan to cook a roast, carrots, tomato paste, onion, roughly chopped.
  • A lot to put out, to stir.
  • To prepare a cold sauce of seasonings, spices, blanched pureed tomatoes, parsley and coriander, lemon and pomegranate juice.
  • From the broth to remove the onion and Bay leaf.
  • Add rice, cook for another hour.
  • Add the peeled walnuts, garlic, tomatoes, pepper and adjika.
  • Boil all together three minutes, leave on the coals to extinguish for half an hour.

The Council

When serving soup, sprinkle with chopped greens.


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