What to cook from nuts, if they are difficult to chew and chew Bashny.Net

“And we have nuts ripened,” my mother met me at the dacha, “we ate, dried for the winter, even boiled jam.” What about the nuts that are left? ?



Since the nuts have been deformed to glory, you can try to prepare something unusual from them.

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And then I think about the recipe for an incredibly delicious Georgian harcho soup. Chicken and a lot of nuts with spices - everything is like in our family!

Georgian cuisine is considered one of the best in the world and has gained wide popularity outside the republic. Khachapuri and sativi, chahohbili and tkemali, lobio and harcho - these words sound special and immediately cause an appetite.



Depending on the region of Georgia, harcho recipes can be very different. But the essence of the dish almost always remains unchanged. This is a spicy, often beef soup with an abundance of garlic and greens, nuts and tkemal.

Harcho with nuts Ingredients

• 2kg chicken
• 500g nuts
• 2-3 bulbs
• 2 leek stems
• 3-4 cloves of garlic
• 2 tsp hops suneli
• 2 tsp coriander seeds
• salt and black pepper to taste
• pod pepper
• 2 tsp Utzho Suneli

Preparation

1. Cut the chicken in big chunks and send it to cook.
2. Peel the nuts. Put them in a blender bowl.
3. Add seasonings (except coriander seeds), finely sliced garlic, some water. Whip in a blender to a grainy paste.
   
   
   
4. Coriander seeds and bitter pepper grind in a mortar or coffee mill. Add the resulting mixture to the other spices.
5. Slice the onions and onions thinly.
6. Pour the first water after boiling the broth. Share some fresh water and keep boiling.
7. Fat from the surface of the broth can be used to extinguish onions.
   
   
   
8. Carcasses are golden. Add to the onions meat, a couple of spoons of broth and carcass all together for 10-15 minutes.
9. Put the nut paste in a bowl and mix with chicken broth.
   
   
   
10. Strain the remaining broth and pour into a bowl.
11. Put stewed chicken in the vacant pan. Add the strained broth. Let the mass boil.
    
    
    
12. Pour the nut paste and wait for it to boil again. You may need to add salt and pepper.
13. That's it, Georgian harcho! Now you know what to do with the nuts that nature gave us this year.
    
    
    

We do not pretend to follow the letter of traditions, but we have tried to adhere to their spirit. So do not judge harshly, but try to make this aromatic and appetizing soup with us.