Mingrelian kharcho with walnuts: recipe
Miscellaneous / / April 04, 2023
Peel the tomatoes and chop with a knife or in a blender.
Before peeling, dip the vegetables in boiling water for half a minute, and then rinse under cold water.
Heat 2 tablespoons of oil in a saucepan over medium heat. Fry the beef for a few minutes so that the pieces change color on all sides and the moisture evaporates.
Add tomatoes, parsley, peppercorns and hot water. The liquid level should be a few centimeters above the meat.
Do not add too much water, the dish should be quite thick. Based on the exact volume, focus on your pan.
Mix the onion first with flour, and then with tomato paste and a few tablespoons of water. Cook covered over moderate heat for another 7-10 minutes.
Toast the nuts for a few minutes in a dry frying pan. Then grind with a blender and mix with a mixture of seasonings and a few tablespoons of water to make a fairly thick mass.
Remove the peppercorns and parsley from the soup. Add garlic along with nuts and onions, salt and red pepper to taste. Cook everything together for another 5 minutes.