Hearty Beef Khashlama with Potatoes and Beer

Amazingly tasty, rich and satisfying thick soup! This beef khashlama with potatoes in a cauldron with beer will appeal to everyone without exception. This is a dish for real gourmets. Beer gives it a special bready aroma, and you can change the taste of the soup using different spices.
cook time: 2h 30 min
Nora Vaughn
Hearty Beef Khashlama with Potatoes and Beer

Nutrition Facts (per serving)

79
Calories
2g
Fat
7g
Carbs
7g
Protein

Ingredients (13 portions)

Basic:

Onion 1 kg
Garlic 10 clove
Tomatoes 1 kg
Salt to taste
Ground black pepper to taste
Potato (or a little more to taste) 1.5 kg
Beef 2 kg
bell pepper 1 kg
Greenery to taste
Beer 0.5 l

Recipe instructions

Step 1

Step 1
How to make khashlama from beef with potatoes in a cauldron with beer? Prepare everything you need according to the list. Any meat can be used, but beef is especially tasty.

Step 2

Step 2
Wash the meat, dry and cut into medium-sized pieces (about the size of a matchbox).

Step 3

Step 3
Peel potatoes, carrots, onions and garlic. Cut the bell peppers into two parts and remove the core and stem. If possible, use peppers of different colors, then the finished khashlama will look very appetizing and bright. Rinse all vegetables in clean cold water.

Step 4

Step 4
Cut the onions into half rings, bell peppers into feathers, and carrots into circles. In general, the cutting method can be absolutely any at your discretion. Do not cut the food too finely, otherwise during cooking it will not boil and turn into porridge.

Step 5

Step 5
Place half the onions, carrots and peppers on the bottom of the cauldron.

Step 6

Step 6
Make the next layer of meat. Salt and pepper to taste.

Step 7

Step 7
Next, distribute the remaining onions, carrots and peppers.

Step 8

Step 8
Cut the tomatoes into slices. Distribute half the tomatoes in an even layer in the cauldron.

Step 9

Step 9
Next, make a layer with potatoes. If you have small tubers, you can leave them whole. I cut the potatoes into large pieces. Salt and pepper again. Place remaining tomatoes on top of potatoes. Place the cauldron on the fire.

Step 10

Step 10
When the bottom of the cauldron is well warmed up and you hear the characteristic sound of onions frying, pour in light beer. If you want to get a more liquid khashlama, then increase the amount of beer to 0.7-1 l. Cover the cauldron with a lid, turn the flame low and simmer the khashlama for at least two hours.

Step 11

Step 11
At the end of cooking, sprinkle the khashlama with finely chopped herbs. Parsley or cilantro are great. I usually add a few more sprigs of basil.

Step 12

Step 12
Cover the cauldron again with a lid and leave over the smoldering coals for 10-15 minutes.

Step 13

Step 13
Khashlama with beer is ready! It can be served as a thick soup.

Step 14

Step 14
Or as a second hot course, remove the vegetables and meat with a slotted spoon, and serve the broth separately in a bowl.

Additional rubrics

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