Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Dripping | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5OO g brisket
- 2 onions
- 2 or 3 cloves of garlic
- 2 tblsps tomato puree or 100 g tomatoes
- a cupful rice
- a cupful tart plums
- Salt, pepper
- Butter or drippings
- Chopped kindza (coriander)
- Parsley or dill
Directions
Wash and cut the meat so as to have 3 or 4 pieces per plate.
Cover with cold water, bring to boil and skim.
Simmer for 2 hours, add finely sliced onion, crushed garlic, rice and plums.
Add salt and pepper to taste. Simmer for 25 minutes.
Saute tomatoes or tomato puree in butter or drippings.
Add to the kharcho and cook for another 5 to 10 minutes.
Serve sprinkled with chopped coriander, parsley or dill.
Category:Georgian Recipes
Category:Georgian Soups