From Wikipedia:
Kharcho is a national Georgian beef soup with rice and walnuts on a special sour base made from dried tkemali plums or tklapi. The soup is very spicy, hot, with lots of garlic and herbs and is much thicker than other soups.
In Moscow, on Volgogradsky Prospekt, not far from the bearing plant, there was a tavern. Often friends called us and went to the circle (that’s what this place was called), we quickly got ready and went to this tavern, which was famous for three things: 1. its beer, 2. there you could always get 100 g of vodka on tap. 3. and your own kharcho soup. People came there from all over Moscow, and of course not because of beer or vodka, that could be had everywhere, but mainly because of the soup.
We usually arrived at lunchtime. We took beer and of course the famous kharcho soup. We definitely took Caucasian flatbreads and some other meat and we had a sumptuous lunch. The food there was excellent, although in those days it was a canteen, not a restaurant.
I have loved this soup ever since. And although it is prepared in different ways, now I look at it differently, realizing that preparing real kharcho soup is not so easy.
Therefore, people often prepare soup similar to it. We will also look at “quick kharcho” here, in addition to the classic one, so that you can prepare your delicious soup simply and quickly.
Step-by-step recipes for making kharcho soup
A characteristic distinguishing feature of this national Georgian dish from other meat soups is the use of only beef in preparation, and in Georgian “dzrokhis khortsi kharshot” - means “beef soup”, tkemali plums and grated walnuts. According to the “classic” recipe, these three components cannot be removed from the dish or replaced with others.
Well-fed beef brisket (less commonly, shank) is best suited for soup.
Some chefs disagree with both the translation and the definition of the content of kharcho soup. They explain that there is “kharcho” and there is “kharcho soup” and these are two different dishes. The soup can be prepared with any meat or even without meat. I am also inclined to this opinion.
So, in soup, in everyday cuisine, it is allowed to replace tklapi - with fresh cherry plum, tkemali sauce, pomegranate juice or tomatoes and tomato paste.
Tklapi - dried puree from the pulp of the tkemali plum (cherry plum). Sometimes called “sour lavash” and prepared not only from tkemali, but also from any plum, sloe, dogwood) -
Also now, kharcho soup is prepared from various meats: pork, lamb, veal, and even poultry and fish.
Menu:
Classic recipe for kharcho soup - step-by-step recipe with photos
Ingredients:
We are counting on a 4.5 liter pan
- Beef - 1 kg.
- Rice - 2/3 cup
- Onion - 2 pcs.
- Bell pepper - 1 pc.
- Tomatoes, chopped 1.5 cups or canned in their own juice
- Tomato paste - 3 tbsp.
- Chopped walnuts - 100 g.
- Tkemali sauce - 3 tbsp.
- Khmeli - suneli - 1.5 tbsp.
- Ground coriander - 1 tsp.
- All-season spices - 1 tsp.
- Ground black pepper - 0.5 tsp.
- Vegetable oil - 50 g.
- Bay leaf - 2 pcs.
- Garlic - 2-3 cloves
- Sugar - 1 tbsp.
- Parsley, cilantro, dill, basil
- Salt to taste
Preparation:
1. Place the meat in a pan, pour a full pan of water, put it on the stove, bring to a boil, skim off the foam.
2. It boiled for half an hour, the foam was removed, now add the washed rice here. Bring to a boil, reduce heat, cover with a lid and cook the meat until cooked.
3. Place a frying pan on the stove, pour a little vegetable oil for frying.
4. Add onions to the frying pan. Chop the onion very coarsely. Fry the onion until transparent.
5. After a minute and a half, add bell pepper. You don't have to add it if you don't like it. There is no pepper in the classic. Fry for another 1.5 minutes.
6. Saute the vegetables a little, add tomatoes, either fresh or canned in their own juice.
7. Add tkemali sauce, as you remember, this is a mandatory ingredient in the classic version.
8. Add tomato paste.
9. Mix everything well and simmer for another 3 minutes.
10. We have the meat and rice ready, add our sauteing to them.
11. Add bay leaf, hops - suneli, garlic, ground black pepper, salt, ground coriander.
12. Finally add the ground walnuts and all-season spices. Mix everything.
13. Add a tablespoon of sugar. We are waiting for it to boil. Remove the foam and boil for another 3-5 minutes.
14. The soup is ready, only the greens remain.
15. Well, generously add a mixture of finely chopped greens.
16. Mix everything again and turn off the stove. The soup should sit for about half an hour to one and a half hours.
What a scent! Try it quickly.
Bon appetit!
Recipe for lamb kharcho soup Ingredients:
- Lamb – 1 kg
- Onions -2 pcs.
- Parsley root – 1 pc.
- Coriander (seeds) 1 tbsp.
- Corn flour – 1 tbsp.
- Rice – 1/2 cup
- Parsley - bunch
- Cilantro - bunch
- Basil - bunch
- Cherry plum pastille puree - 120-150 g.
- Tkemal sauce - (to taste)
- Garlic – 2-4 teeth.
- Bay leaf/black pepper
- Khmeli-suneli – 1 tbsp.
- Cinnamon - on the tip of a knife
- Hot red pepper – 1 pc.
- Saffron - a pinch
- Salt - about 1/2 tbsp.
Preparation:
1. Place the lamb neck in a saucepan and fill it completely with water. Bring to a boil. Don't forget to remove the foam before boiling. Cook the meat until done.
2. Chop the onion.
3. Place the frying pan on the stove over medium heat and pour in a little vegetable oil.
4. When the oil is hot, put the onion in the pan and start frying. It is necessary to bring the onion until lightly browned.
5. While the onion is frying, chop the parsley root.
6. Add corn flour to the onion. Mix.
The meat is ready
7. The meat is already ready, it should be soft, remove it from the pan and set it aside for now.
8. Immediately add rice to the broth.
9. The rice has been boiled for 10 minutes, add fried onions to the broth.
10. Add bay leaf, parsley root, coriander, black peppercorns. Cook for another 10 minutes.
11. Add meat.
12. I bought cherry plum pastila at the market. Tear it into small pieces and put it in a mug, filling it about 2/3 full.
13. Pour in the broth so that it dissolves and makes a puree.
14. Chop the parsley and cilantro.
15. Another 10 minutes have passed, add the resulting cherry plum pastille puree, don’t be upset if you don’t have it, you can replace it with tomatoes or tomato paste. This marshmallow is a little sweet, so if you use tomato paste instead, add about a tablespoon of sugar, to taste.
16. Immediately add a pod of red hot pepper, chopped parsley, suneli hops, saffron, cinnamon. Mix everything.
17. You need to add a little salt (try it and add salt to your taste). At the same time, try it for acid. Surely it won't be enough.
18. Add green tkemali sauce (it is freely sold in stores). Stir, try again. If necessary, add more. Cook for another 5 minutes.
19. Chop the garlic, put it in a mortar and grind it to a porridge, as finely as possible. Then it will immediately give the soup a wonderful aroma.
20. Turn off the fire. Add garlic, cilantro and finely chopped basil to the soup.
Well, our kharcho soup is ready.
Smells throughout the entire apartment.
Bon appetit!
Ingredients:
- Chicken – 1 kg
- Water – 3 liters
- Long grain rice - 100 g
- Cilantro and parsley - 1 bunch each
- Onions – 3 pcs.
- Garlic – 3-4 cloves (to taste)
- Carrots – 1 pc.
- Parsley root - 1 pc. (optional)
- Tomato paste – 1-2 tbsp. (of necessity)
- Tomatoes – 4-5 pcs.
- Walnuts – 10-12 pcs.
- Tkemali – 2 tbsp. (or a little lemon juice - to taste)
- Potatoes – 2-3 pcs. (optional)
Spices:
- Bay leaf – 3 pcs.
- Salt - to taste
- Ground black and red pepper - to taste
- Allspice – 4-6 peas
- Ground coriander – 1-2 tsp. (taste)
- Khmeli-suneli – 2-3 tsp. (taste)
- Savory - to taste
- Paprika – 1 tbsp
- 1 kg. chicken soup set
- 500 gr. chicken breast
- Bay leaf
- Peppercorns
Preparation:
1. Cut the chicken into large pieces. The pieces should have a bone to make the broth richer.
2. Place the chicken pieces in a pan and fill with water. Place the pan on medium heat. Bring to a boil.
3. Remove the foam with a slotted spoon. I sometimes remove it with a spoon with holes. When the water boils, you can drain it, rinse the chicken and the pan and refill with new fresh water. This should be done depending on what kind of chicken you are cooking. If it’s homemade, then of course all this is unnecessary. For example, we always try to buy production from the same company. And with chicken like this, I don’t change the water completely.
4. Cut the carrots into large pieces and deeply cut the peeled onion head crosswise.
5. Wash the greens and separate the bottom from the top.
6. We will need the lower part (root) for broth and the upper part for soup.
7. When the water boils and stops forming foam, add greens, onions, pieces of carrots and spices: bay leaf, a few peas of allspice and black pepper. Bring the broth to a boil and reduce the heat to low so that the broth is constantly simmering. Cook the broth for 40-60 minutes. The longer we cook, the tastier it is. Of course, if you are in a hurry, wait until the chicken is ready and you can use the broth.
8. When the broth is ready, remove the vegetables, herbs and chicken.
9. Strain the broth. I do this either through a very fine sieve or through cheesecloth so as not to miss the peppers and other leftovers. Bring the broth back to a boil.
10. At this point you can add potatoes if desired. You already know that potatoes are usually not used in kharcho soup. But if you like it, put it in.
11. Add rice. Before adding rice to the soup, it must be thoroughly rinsed a couple of times, so that the water remains clean after rinsing. Bring the soup to a boil again and cook for another 20 minutes.
12. While the rice is cooking, prepare the frying. Heat vegetable oil over medium heat, add finely chopped onion and sauté for 4-5 minutes, stirring occasionally.
13. Separate the meat from the bones and cut into small pieces.
14. Finely chop fresh or canned tomatoes in their own juice. If the tomatoes are winter, without a distinct taste, add tomato paste.
15. When the onion becomes soft,
16. Add chicken meat to it and fry for another 1-2 minutes, stirring constantly.
17. Add spices to the frying: a couple of spoons of hops-suneli, a couple of tablespoons of ground coriander, a little ground red pepper, savory, tomato paste, if necessary. Add a few pinches of salt. Add everything to taste, some people like everything, and some don’t like some of them. If you don't know, add everything according to the recipe. It will be delicious.
18. Add prepared tomatoes. Mix.
19. Pour in a little broth, mix thoroughly again and simmer for another 7-10 minutes.
20. 5 minutes before the rice is ready, add the prepared fried mixture to the soup. Mix everything thoroughly.
21. When the soup boils again, add nuts, paprika, salt, and ground black pepper to taste. Also add tkemali at this time.
22. Turn off the stove and add chopped garlic. The garlic should be chopped very finely, or you can even grind it a little, so it will quickly penetrate into all the pores of the soup. Taste and, if necessary, add more spices that you think are missing and add salt if necessary.
23. Sprinkle the soup with freshly chopped herbs. Close the lid and let it brew for another 5-20 minutes (as long as you can stand it).
All. Can be served.
Bon appetit!
Pork kharcho soup recipe
Ingredients:
- Pork meat - 400 g.
- Rice - 3/4 cup
- Onion - 1 head
- Medium tomatoes - 2 pcs.
- Garlic - 3 cloves
- Khmeli-suneli
- Hot red pepper - to taste
- Green cilantro, parsley
Preparation:
1. Cut the meat into medium pieces. If you have it, be sure to take some of the pork with the ribs.
2. Soak the rice. If you don't like very thick soup, you can add less rice.
3. Place the meat in a pan, add water and let it cook for 40 minutes.
4. Foam has appeared in the pan where the meat is cooked; all of it must be carefully removed.
5. Chop the onion. Place the frying pan with vegetable oil on the stove and put the onion in it.
6. Fry the onion until transparent, about 5 minutes, add finely chopped tomatoes. We had frozen finely cooked tomatoes. If you have fresh ones, great, add them. Fry for a couple more minutes.
7. Add lightly fried onions and tomatoes to the broth with the meat. Add soaked rice. No salt yet. Cook the rice until done.
8. Finely chop the garlic and set aside.
9. 5 minutes before the end of cooking (taste the meat, try the rice), add salt to taste (it’s better to add a little salt first, taste, and then add more salt).
10. Add garlic, suneli hops, and a little hot red pepper.
11. Add bay leaf, let it cook for a couple of minutes and add chopped herbs, cilantro, parsley. Let it cook for another 2-3 minutes. Turn off the stove.
Let the soup sit for 10-20 minutes, this will make it even tastier.
Bon appetit!
Kharcho soup - quick and easy
Ingredients:
- Beef stew - 1 can
- Potatoes - 4 -5 pcs.
- Rice - 1/3 - 1/2 cup
- Carrots - 1 pc.
- Onion - 1 pc.
- Tomato paste 1.5 table. spoons
- Khmeli-suneli 1/2 teaspoon
- Greens, you can dry them if you don’t have fresh ones.
- Pepper to taste
- Bay leaf - 2-4 leaves
- Citric acid - a pinch
- Garlic 4-5 cloves
- Salt - 1 teaspoon
Preparation:
1. Cut the stew, put it in a pan and fill it with water up to half the pan. 4.5 liter saucepan. Turn on the stove and let the water and stew boil for about 7-10 minutes.
2. Cut the potatoes into small cubes.
3. We also chop the onion finely.
4. Grate the carrots on a coarse grater.
5. Heat vegetable oil in a frying pan, add onions and carrots. Stir. Close the lid. Frying takes about 10 minutes, depending on your stove, a little more or less. The vegetables should be cooked.
6. Meanwhile, the broth has boiled and has already cooked with the stew for its time. We put washed rice and potatoes there at the same time. They both cook for about 20 minutes, so they're fine.
7. Don’t forget to stir the frying so that it doesn’t burn.
8. When the frying is almost ready, add tomato paste into it. Mix very thoroughly and fry for another 1.5-2 minutes, stirring all the time. Set the frying aside until the rice and potatoes are ready.
9. Rice and potatoes are cooked, add dressing to them. Mix well and add spices: bay leaf, dried dill and dried parsley, we didn’t have fresh on hand, but the soup, as you remember, is express, ground paprika, a generous mixture of peppers and hops-suneli.
10. It turned out a little thick, that’s okay, add a little boiling water.
11. Reduce the heat. Add a small pinch of citric acid. Salt, about one teaspoon or half a tablespoon, do not add all at once, try.
12. Taste the soup. If necessary, add salt, pepper, spices. Let the soup boil.
13. Squeeze the garlic with a garlic press directly into the soup. 5 minutes left to cook.
Can be served.
Bon appetit!
You and I have found a way to prepare a delicious soup without having the set of products needed for kharcho soup, and also without having time to wait.
Write in the comments, friends, what do you think about this? Residents of Georgia, of course, will say: “what kind of kharcho is this,” but in our everyday opinion? Share your opinion.
Video - Kharcho soup
Bon appetit!
Kharcho soup is the highlight of a number of first hot dishes even today, and not every housewife includes it in her family’s diet. The recipe for this exotically attractive rich and spicy aromatic soup came from Georgia, but its preparation was not a big secret. It is enough to get acquainted with the correct best recipes for kharcho soup and try them out in your personal culinary practice - and you will be able to invite friends to a family dinner - for kharcho soup!
As a rule, kharcho soup is cooked with beef, as is directly evidenced by the translation of its name into Russian from Georgian: “beef soup.” According to all the strict rules of the “genre”, it requires a special dressing - tklali (dried plum puree), which is difficult to find at any time, and without it, classic kharcho soup will not work. You can use tkemali sauce fairly approximately, but it’s just not on all the shelves of our stores. The last hope is pomegranate juice, although the loss of special aroma is not excluded.
The recipe for traditional kharcho soup must include rice, onions, garlic, suneli hops and spices. Some of our cooks also include tomatoes, but this is not for everyone. In Georgia, hot soup kharcho, served to the table, is sprinkled with chopped cilantro (coriander).
Well, if in Georgia itself there are no strict rules for preparing this spicy kharcho soup, then we are given the opportunity to choose the recipe for kharcho soup that is closer to your “stomach”.
What products are needed to prepare kharcho soup?
You need to start with meat - optimally: fatty on the bone, perhaps chicken, but not lamb, as many are mistaken. The beef should be separated from the bone, peeled from the film and cut across the grain into small, approximately equal pieces.
Rice is assumed to be of any shape, but broken rice and steamed rice grains are excluded.
1. Classic recipe for kharcho soup
If you trust our recipe and, following it correctly, prepare this dish, then you should end up with an almost authentic Georgian kharcho soup. The list of its ingredients includes beef, rice, onions, prunes and Georgian seasonings, which can give the kharcho soup that special aroma that brought it such wide popularity.
Ingredients:
- beef brisket - 300 grams;
- rice - 100 grams;
- onions - 2 onions;
- fresh garlic - 3-4 cloves;
- prunes - 3 pieces;
- hot chili - 1 pod;
- khmeli-suneli and tklali - 1 tablespoon each;
- tomato puree - 50 grams;
- vegetable oil - 1 tablespoon;
- salt, fresh herbs - according to preference;
- drinking water - 7 glasses.
We prepare classic kharcho like this:
- Cut the beef brisket into small, approximately equal pieces and place in a suitable pan, pour two glasses of water into it so that the meat is covered. Cook over high heat for 5 minutes.
- Finely chop fresh peeled onions, fresh garlic and cilantro, mix with hops-suneli, tomato paste, vegetable oil and simmer for two minutes over high heat in a separate bowl with constant stirring.
- Add tkemali, prunes, salt, ground pepper and rice to the finished mixture - place all this in the hot meat, pour in the remaining 5 glasses of water and continue to cook over high heat for no more than 10 minutes.
- The kharcho soup is ready, removed from the heat - pour into deep serving bowls, sprinkle finely chopped dill and parsley on top if you prefer - and enjoy eating!
2. Recipe for kharcho soup with tomatoes
The recipe for this version of kharcho soup does not contain the hard-to-find Georgian tkemali sauce, but in the end you will get a very tasty soup due to the aroma and spiciness that the use of tomatoes and well-selected seasonings gives.
Ingredients:
- beef on the bone - 500 grams;
- fresh onions - 3 medium onions;
- rice cereal - 4 tablespoons;
- ripe fresh tomatoes - 4 pieces;
- fresh garlic - 1 clove;
- salt and pepper - to taste;
- spices: basil, suneli hops, bay leaf - according to preference.
Cooking kharcho with tomatoes:
- In a small saucepan, simmer the entire piece of beef on the bone for an hour and a half, covered over moderate heat. Add salt to the broth after an hour of cooking, after which remove the meat and strain the broth.
- Fry finely chopped onions in a frying pan in vegetable oil until soft, add meat cut into equal pieces into it and continue frying for another 5 minutes. Reduce the heat under the frying pan, pour a few tablespoons of broth into it, mix everything and continue simmering for 15 minutes.
- While the meat is stewing, prepare the tomatoes: wash, cut the skin crosswise, place in a suitable bowl and pour boiling water over it, after a few minutes drain the water, cool the tomatoes, remove the skin, cut into random pieces and add to the frying pan with the meat and onions. Mix everything and continue to simmer for another 10 minutes.
- Place the pan with the broth on the fire until it boils, after which add the stewed meat with vegetables. After the next boil, add the rice and reduce the heat. After 5 minutes of boiling, add spices to the kharcho soup.
- Add finely chopped herbs and crushed garlic to the soup at the end of cooking. Kharcho soup is ready. Remove the pan from the heat and let it sit for a while, covered. Can be served with.
3. Homemade chicken kharcho soup recipe
This recipe for kharcho soup is for those who prefer broths. Moreover, in Georgia this version of kharcho soup is widely accepted. It is important to prepare it in the best traditions and with love.
Ingredients:
- chicken - 700-800 grams;
- wheat flour - 40 grams;
- peeled walnuts - 200 grams;
- tomatoes - 3 fresh ripe tomatoes;
- onions - 2 onions;
- fresh garlic - 3 cloves;
- hops-suneli - 1 teaspoon;
- crushed coriander seeds - 1 teaspoon;
- coriander greens - several sprigs;
- spices: capsicum, allspice, ground black, cloves, Imeretian saffron, bay leaf and salt - to taste.
Prepare chicken kharcho soup like this:
- Cook chopped chicken meat until half cooked in 2.5 liters of broth. Fat during cooking can be removed into a separate container.
- Place finely chopped onion in a deep frying pan with skimmed chicken fat and simmer until tender. Remove the chicken pieces from the broth, place them in a frying pan with the stewed onions and continue to simmer, covered, stirring, for 10-15 minutes. Add flour while stirring and continue simmering for five minutes under the lid.
- Transfer the contents of the frying pan into a saucepan with broth, and after boiling, cook for up to 10 minutes. Add grated tomatoes and plum puree to the boiling kharcho soup and cook with them for another 5 minutes, then add walnuts crushed with garlic and all the spices you chose from the list of ingredients, including salt to taste. The last period of cooking the kharcho soup is 10 minutes. The soup is infused under the lid and is ready to serve.
When preparing kharcho soup, it is very important not to “over-cook” the spices and maintain that balance of spices and spices that will create the overall impeccable taste of this interesting dish. Be especially careful with hot spices - pepper of any kind, which can drown out the rest of the flavors of the kharcho soup.
Coriander (cilantro) also requires a special approach due to its pronounced aromatic data. If this is your first time including it in a dish. then it is better to leave the chopped cilantro on a separate plate and everyone can put this pungent spice on their plate at their own “peril and risk.” In the process of creating kharcho soup, it is important to follow the recipe technology and the list of ingredients, but this does not deprive you of copyright for your personal creativity - experiments are permissible within the limits of reasonable risk. The most important thing is to cook with love!
Ingredients:
- Beef – 450 gr
- long rice - 1/2 cup
- potatoes - 4 pcs.
- onion - 1 piece
- garlic - 3 cloves
- carrots - 2 pcs.
- tomatoes - 3 pcs.
- ground black pepper - 1 teaspoon
- peppercorns - 7-10 pcs.
- ground red allspice - 1 teaspoon
- khmeli-suneli - 1 teaspoon
- salt and herbs (parsley and dill) - to taste.
Cooking method:
We prepare all the necessary products, wash and peel the potatoes and carrots.
We wash the meat in running water, cut it into portions and put it in a saucepan on the stove to boil.
To make the dressing, grate the carrots on a coarse grater.
Peel the onion, cut into small pieces and fry in a frying pan in vegetable oil.
Meanwhile, the meat has already boiled and it is necessary to remove the foam. If you wish, you can drain the first broth. Add 7-10 grains of peppercorns.
Place grated carrots in the pan with the onions and continue sautéing
Pour hot water over the tomatoes and leave them for 3-5 minutes so that you can easily remove the skin.
After the time has passed, drain the water from them and separate the skin, cut into small pieces, and send to the dressing. We continue to simmer, while reducing the temperature a little.
Pour half a tablespoon of khmeli-suneli, 1 level teaspoon of red and the same amount of black pepper into the almost finished vegetable dressing. Pour in 2 scoops of broth, mix, cover with a lid and simmer for 10 minutes.
We take out an almost finished piece of meat from the pan, cut it into small pieces and send it back to the broth. There we also put potatoes cut into small squares and stewed vegetables. Salt to your taste.
Bring to a boil and add long grain rice, previously washed in cold water. Cook for 17-20 minutes over medium heat.
Finely chop the garlic and herbs.
We check the rice for readiness and if it is cooked, then add chopped garlic, herbs and bay leaf.
Turn off the stove and let our soup brew for 7-10 minutes.
Pork kharcho soup - recipe with photos step by step
Ingredients:
- Pork – 550 gr
- water 2.5 liters
- potatoes - 3 pcs.
- onions - 2 pcs
- garlic - 1 head
- rice - 100 gr
- tomatoes - 4 pcs or tomato paste 2 tbsp. spoons
- vegetable oil - 30 g
- khmeli-suneli seasoning - 1/2 tbsp. spoons
- salt and herbs - to taste
Cooking method:
We have prepared all the necessary products and now let’s start cooking.
We wash the meat and cut it into cubes about 3 by 3 cm. Then put it in a deep saucepan, fill it with cold water and let it boil. Remove the foam and cook over low heat for 40 minutes.
Peel the potatoes and cut them into squares.
When the meat is cooked, add washed rice, potatoes and onions. Cook for at least 20 minutes.
Now we need to boil the kettle and pour boiling water over the tomatoes for 2-3 minutes. Then drain and add cold water, leave for 5 minutes. Then we easily remove the skin from them and finely chop them with a knife or grate them.
Heat a frying pan, pour vegetable oil into it and lay out the tomatoes. Simmer over medium heat for 5-7 minutes, stirring occasionally. Transfer the finished tomatoes to the soup - salt, pepper and add the necessary spices. Cook for five minutes.
Wash and finely chop the greens, peel and finely chop the garlic. Pour into the pan, cover with a lid, turn off the stove and remove from heat. Let it brew for 10-15 minutes.
Pork kharcho soup is ready.
Awesome lamb kharcho soup recipe
Ingredients:
- Aranines with seeds – 750 g
- onions - 2 pcs
- carrots - 2 pcs.
- garlic - 6 cloves
- tomato - 1 pc.
- celery - 1 stalk
- spicy herbs (paprika and coriander) - 1 teaspoon each
- tkemali - 1 tbsp. spoon
- tomato paste - 2 tbsp. spoons
- chopped greens - 2 tbsp. spoons
- salt and pepper - to taste.
Cooking method:
Cook the broth from washed lamb meat with bones over low heat for about one hour. Then add the peeled onion, carrots, celery and cook for the same amount, do not forget to skim off the foam.
The onion and garlic cloves need to be finely chopped and lightly fried in a separate pan until golden brown, after which we add coarsely grated carrots, tomato paste, herbs, spices and mix. We continue to simmer.
After scalding the tomato with boiling water, immediately place it under cold water and remove the skin. Cut into small cubes and transfer to cook with vegetables in a frying pan. Next add the washed rice, mix everything and simmer for another 10 minutes.
We take out the finished lamb, strain the broth and pour it into the fried vegetables and cook for about a quarter of an hour over low heat.
Five minutes before the end of cooking, add the meat cut into small pieces and tkemali.
The soup is ready, serve it to the table with chopped herbs.
Chicken kharcho recipe: Learning to cook delicious soup at home
This is a dish of Caucasian cuisine and is usually prepared from lamb or beef. But, of course, you can make excellent soup from chicken. Aromatically filling and very tasty!
Ingredients:
- Chicken broth - 1.5 liters
- long rice - 4 tbsp. spoons
- onion - 1 large
- tomato paste - 1 tablespoon
- Refined sunflower oil - 30 ml
- garlic - 3 cloves
- bay leaf - 1 pc.
- hops-suneli - 1 tbsp. spoon
- parsley - to taste
- salt and ground black pepper - to taste.
Cooking method:
Boil the chicken broth and strain it.
Peel the onions, wash them and chop them finely. Place in the prepared broth, place on low heat and simmer for 20 minutes.
Place a frying pan on the stove, pour oil into it and add tomato paste. And lightly fry, stirring constantly.
We transfer the finished paste, plus suneli hops and bay leaves into the pan, do not forget to add salt and pepper. Continue cooking for another 5-7 minutes.
And add chopped garlic and finely chopped herbs to taste to the finished dish.
Turn off the stove, cover the soup with a lid and let it sit for a while until it infuses.
The process of preparing kharcho soup in a slow cooker
Ingredients:
- Beef – 600 gr
- tkemali - 150 gr
- long grain rice - 1/2 cup
- black allspice - 10 peas
- tomato paste - 2 tbsp. spoons
- walnuts - 0.5 cups
- garlic - 5 cloves
- onions - 3 pcs
- flour - 2 tbsp. spoons
- bay leaf - 2 pcs
- parsley - 1 bunch
- khmeli-suneli - 1 teaspoon
- ground hot red pepper - 0.5 teaspoon
- salt - to taste.
Cooking method:
Fry the walnuts in a dry frying pan, stirring. Then pour them into a blender bowl or mortar. Crush the allspice peas with the flat side of a knife and transfer to the nuts. We also mash the garlic a little and put it in a bowl and thoroughly chop the whole mass.
Cut the beef into small pieces and finely chop the onion.
Now turn on the multicooker to the “Frying” mode for 20 minutes, pour about two tablespoons of vegetable oil into the bowl, pour the onion into it and fry for 7 minutes.
In the meantime, thoroughly rinse the rice in water, passing it between your fingers.
After seven minutes, open the lid, place the chopped meat in the multicooker, stir and continue cooking for another 10 minutes.
We dilute flour in a small amount of water, I did this in a glass, then pour it over the meat and simmer for 1 minute and add tomato paste.
Add tkemali, ground walnuts, pepper and garlic. Add two liters of water.
Add spices, rice and bay leaf, salt and mix. We set the “Soup” program for 1 hour 30 minutes, and we ourselves go about our business, and our multicooker will do the rest itself.
A couple of minutes before the end of cooking, chop the parsley and after the signal, open the lid, sprinkle in the soup and let it brew for another five minutes.
The kharcho soup is ready, put it in plates and serve.
Georgian kharcho soup (video)
Bon appetit!!!
The name of this dish is familiar to almost everyone. Rice and beef are added to the soup, seasoned with cilantro and walnuts - this is a must. You can experiment with meat, replacing beef with another type. As a result, you will get a new taste of a familiar dish every time.
According to the classic recipe, kharcho is prepared without potatoes and carrots, but always with beef.
Ingredients:
- beef – 750 g;
- paprika – 1 teaspoon;
- onion – 3 heads;
- hot red pepper;
- rice – 7 tbsp. spoon;
- black pepper – 15 peas;
- walnut – 130 g;
- basil – 20 g;
- garlic – 7 cloves;
- cilantro – 20 g;
- hops-suneli - 3 teaspoons;
- tkemali sauce – 8 teaspoons;
- tomato paste – 3 teaspoons;
- parsley – 20 g;
- bay leaf – 3 leaves;
- salt.
Preparation:
- To make the broth as it should be: rich and thick, use meat with bones; brisket is good for this.
- Rinse. Cut the pulp into pieces.
- Take a saucepan with a volume of at least four liters, place the meat, add water. It should be poured to the very top. The broth will take a long time to cook and during this time the excess liquid will evaporate.
- Periodically skim off any foam that appears during boiling.
- Peel the onion and cut into thin strips.
- After two hours, remove the meat. Take gauze and fold it in three layers. Strain the broth. This must be done; small bones may separate during cooking. Thanks to the gauze, you will get a clear broth.
- Place the onion without frying.
- When the meat has cooled, remove the bones, chop the flesh and add to the broth.
- Boil for about an hour.
- Wash the rice several times and soak in water. Thanks to this cereal, the soup has a rich consistency.
- Pour in the sauce, tomato paste, hot pepper. Boil for five minutes.
- Add hot peppers carefully; varieties vary in spiciness.
- Remove the partitions from the nuts and chop them.
- Remove the peel from the garlic and crush it with a rolling pin.
- Mix with nuts and grind.
- Take a mortar and grind the pepper.
- Add rice to the soup.
- Boil for eight minutes.
- Add the mixture of nuts, paprika and suneli. Add some salt.
- Chop the greens and place in the liquid.
- Add a bay leaf. Stir.
- Cook for a few minutes. Remove from the stove. Let it brew.
Traditional way in Georgian
Real Georgians approach the process responsibly. It will take at least two hours to prepare kharcho soup.
Ingredients:
- beef brisket – 450 g;
- tkemali – 0.5 tbsp.;
- pepper mixture;
- long grain rice – 60 g;
- coriander;
- carrots – 100 g;
- hops - suneli;
- onions – 2 pcs.;
- dill – 10 g;
- walnut – 90 g;
- parsley – 10 g;
- hot pepper - pod;
- garlic – 5 cloves;
- cilantro – 10 g.
Preparation:
- The traditional method uses brisket. You can replace it with marrow meat, which will make the broth more tender.
- Place the meat in a container, add water, bring to a boil, and simmer for two hours.
- Remove the beef, remove the meat from the bone, chop it, and add it to the broth.
- Peel the carrots and cut into strips.
- Chop the peeled onion into thin slices.
- When the broth boils, pour in the sauce and stir.
- After boiling, add vegetables.
- Heat a frying pan and fry the nuts without adding oil.
- Cool and chop the kernels.
- Grate the garlic finely.
- Stir in nuts.
- After the broth has boiled for half an hour, add rice cereal.
- After eight minutes, add the garlic mixture.
- Boil for a quarter of an hour.
- Add remaining seasonings.
- After five minutes, add chopped greens.
- Let it boil, remove from heat. Leave for a quarter of an hour.
With lamb broth
Fatty beef broth can be replaced with lamb. The result is a rich, delicate taste of the dish.
Ingredients:
- lamb brisket – 550 g;
- chili pepper - pod;
- onion – 1 pc.;
- khmeli-suneli;
- rice – 0.5 cups;
- tomato paste – 1 teaspoon;
- tkemali – 2 teaspoons;
- garlic – 5 cloves;
- parsley;
- adjika – 1 teaspoon;
- cilantro;
- pepper;
- salt.
Preparation:
- Cut the meat along the rib and fry.
- Place in a saucepan, pour water.
- Chop the onion, pepper, put in a bowl, mash with your hands.
- Boil the lamb for an hour.
- Rinse the rice, add to the broth, add tomato paste. Add onion.
- Boil for half an hour.
- Chop the garlic.
- Add adjika, tkemali, garlic, cilantro, hops-suneli, parsley.
- After five minutes, remove from heat and add hot pepper. Serve after a quarter of an hour.
Homemade beef kharcho soup
The recipe for making kharcho soup at home allows you to make a real rich dish that is not inferior in taste to restaurant food.
Ingredients:
- beef – 480 g;
- rice – 180 g;
- onion – 170 g;
- satsebeli sauce – 140 g;
- nuts – 120 g;
- garlic – 4 cloves;
- pepper – 5 peas;
- parsley;
- cilantro;
- dill;
- red pepper - pod.
Preparation:
- Cut the meat into medium-sized pieces.
- Place the meat in a three-liter saucepan and add water. Cook for one and a half hours.
- Remove the foam mass regularly, otherwise flakes will appear and spoil the taste of the dish.
- Finely chop the onion.
- Chop the nuts.
- Fry the onion in a frying pan.
- Rinse the cereal. Pour into broth.
- After eight minutes, add onions, nuts, pepper, sauce and salt. Stir.
- Add crushed garlic to the soup. Turn off the stove.
- Leave the pan with the lid closed for half an hour and soak.
Chicken recipe
If you really want a spicy soup, but cooking time is limited, replace the beef with chicken. This dietary meat will make the soup less fatty.
Ingredients:
- chicken legs – 350 g;
- walnuts – 120 g;
- cilantro – 20 g;
- coriander;
- tomato – 6 pcs.;
- rice – 100 g;
- khmeli-suneli;
- onion – 1 pc. ;
- hot pepper - pod;
- garlic – 5 cloves;
- parsley – 20 g.
- bay leaf – 3 leaves;
- pepper;
- salt.
Preparation:
- The main secret of a successful kharcho with rice is the right broth, which must be rich. It's difficult to get it from chicken. So first you need to fry the legs until they turn golden. This will enhance the taste. Place them in a saucepan, add water, and boil.
- After an hour, remove the legs and cool. Remove the meat, cut it, put it back.
- Rinse the rice and add to the broth.
- Chop the onion.
- Peel the garlic and crush it with a rolling pin.
- Fry two vegetables.
- Pour boiling water over the tomatoes, remove the skins. Place the chopped pieces into the pan.
- Chop the nuts and add to the pan.
- Eight minutes later - bay leaf.
- Add some salt. Add spices, chopped herbs.
With rice in a slow cooker
A multicooker will help simplify the preparation of soup. With this device you do not need to strictly control the cooking process, the main thing is to choose the right mode.
Ingredients:
- smoked ham – 500 g;
- rice – 1 multi-glass;
- sunflower oil;
- hops-suneli – 1 teaspoon;
- tomato paste – 4 teaspoons;
- garlic – 5 cloves;
- salt;
- pepper.
Preparation:
- Cut the ham into small pieces.
- Peel the onion and chop it.
- Pour oil into a bowl and add the prepared ingredients.
- Set for half an hour on the “Baking” mode.
- Pour in tomato paste. Add chopped garlic, salt, suneli hops, pepper.
- Place the washed rice into a bowl. Set to “Quenching” mode for one hour.
With pork ribs
An interesting pork recipe.
Ingredients:
- pork ribs – 750 g;
- bay leaf – 2 pcs.;
- tkemali sauce;
- onion – 5 heads;
- garlic;
- khmeli-suneli;
- rice – 0.5 cups;
- walnut – 0.5 cups;
- coriander;
- parsley leaves;
- parsley root;
- cilantro.
Preparation:
- Cut the pork along the ribs. Place in a saucepan, fill with water.
- After an hour and a half, remove the meat, cool, and separate from the bone. Slice.
- Place the washed cereal in the broth along with the meat.
- Grate the roots and add to the soup.
- Place the chopped onion with the remaining ingredients.
- Chop the nuts and add to the food.
- Add remaining ingredients.
- Boil for half an hour. Sprinkle with chopped herbs.
How to cook kharcho soup in a cauldron over a fire?
When you go on a picnic, surprise your friends by cooking an amazing soup of Caucasian cuisine over the fire.
Ingredients:
- lamb ribs – 1000 g;
- polished rice – 170 g;
- hot pepper – 1 teaspoon;
- hops-suneli - 2 teaspoons;
- cilantro – 50 g;
- sweet pepper – 2 teaspoons;
- walnut – 120 g;
- tomatoes – 550 g;
- parsley – 50 g;
- garlic – 5 cloves;
- onion – 420 g;
- tomato paste – 120 g;
- bay leaf – 5 pcs.;
- lemon – 1 pc.;
- utskho-suneli – 2 teaspoons;
- salt.
Preparation:
- Prepare the coals.
- Slice along the rib. Place in a cauldron.
- Pour four liters of water.
- Cook for an hour.
- Immediately wash the rice and soak while the meat cooks.
- Peel the onion, cut into rings, put in a frying pan. Pour in broth. Add bay leaf and paste. Simmer until the vegetable is soft.
- Pour the cereal into the pot.
- Pour boiling water over the tomatoes, remove the skin and chop. Place in a bowl.
- Peel the garlic and add to the tomatoes.
- Chop the greens and send to the tomatoes.
- Place the chopped nuts in a bowl.
- Add spices to tomatoes.
- Squeeze citrus juice into food. Knead with your hands. Cover, remove from the sun.
- Two hours after the start of cooking, pour water to the initial level. Add some salt. Put onion.
- After a couple of minutes, add the tomatoes and spices. Boil. Remove from the fire.
Kharcho soup is an excellent dish of Georgian cuisine, which simply emits the aroma of a real mountain fire and a quiet night on a mountain ledge. But how to cook kharcho soup, the simple recipe of which you can now appreciate, without tkemali? The main thing is to buy beef. If you buy another type of meat, the kharcho will simply turn into an ordinary spicy soup.
So, to prepare incredibly tasty kharcho soup, you need to have with you:
- half a kilogram of beef brisket (this part of the carcass is most suitable for making kharcho soup);
- the same amount of fresh tomatoes;
- 100 g of premium quality rice;
- cilantro and parsley in the amount of 4 sprigs of each herb;
- allspice (only 4-5 peas, no more);
- a little onion (3-4 heads are enough);
- aromatic dill in the amount of 2 sprigs;
- a clove or even two garlic;
- half a pod of hot red pepper, but if you don’t have it, you can replace it with a teaspoon of ground;
- Suneli hops are needed in approximately 1-2 tsp;
- Salt, one teaspoon is enough.
Cooking method
Kharcho soup does not require the use of tkemali. The first step, which will mean the start of cooking, is to cut the fatty beef brisket into small pieces (about 30 g each). Then remove the sinews and bones from the meat, rinse well and place in a saucepan. You need to add 8-10 glasses of water to the meat, and then put it on the fire. When the water begins to boil, skim off the foam, leaving the pan on the fire for another 40 minutes so that the meat is cooked until half cooked.
While the meat is cooking, work on the rest of the ingredients. First of all, tomatoes. Scald them with boiling water and remove the thin skin, and then turn them into a smooth puree using a blender. Take oil or fat (from the broth), add to an empty pan, and then fry finely chopped onion in it for 10 minutes, maintaining medium heat. Remove the meat from the broth and place it in a saucepan with onions, cover with a tight lid and let it simmer for 15 minutes. Meanwhile, strain the meat broth. Place the tomato puree prepared in a blender into the pan with the meat and onions, and simmer the resulting mixture for about 10-15 minutes. Add the remaining strained broth in the first pan. When the soup starts to boil again, add rice and cook for another 20 minutes. About 10 minutes before readiness, you can add all the prepared spices: crushed garlic cloves, suneli hops, salt, chopped herbs, hot pepper, bay leaf. When the soup is ready, remove the bay leaf from the pan and discard it. The soup is ready.
