Kharcho with tkemali

Kharcho with tkemali


  • 500 grams of beef
  • 50 g of rice
  • 4 onion bulbs
  • 1 Cup tkemali
  • 4 garlic cloves
  • 1 red capsicum
  • cilantro, parsley, Bay leaf
  • 2 teaspoons hops-suneli
  • salt to taste

Method of preparation

  • Meat cut into small pieces, pour two liters of water and boil for two hours. Add washed rice, finely chopped onion, cilantro, parsley (for 2 small sprigs) tied into Pocock.
  • Crushed garlic, chopped parsley and cilantro, plum sauce, Bay leaf, pepper, plum sauce, Khmeli-suneli add 15 minutes before shutdown.
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