Georgian cuisine is famous for its many delicious meals: and barbecue, and chanakhi, and khinkali, and, of course, kharcho soup. And today we will share simple recipes its preparation.
But first, let us recall that kharcho is a national Georgian soup, which is made from beef with rice and walnuts on a special acid base - dried plum-tkemali or tklapi. The soup is very spicy, spicy, with lots of garlic and herbs, and much thicker than other soups, to which the rule "the soup should be half liquid" applies.
However, in everyday cuisine it is allowed to replace tklapi (a piece of which is broken off from its huge cake - pita bread, soaked and added to kharcho, or other dishes; in kharcho recipes you can often find - “tklapi, a piece like a palm”) with fresh cherry plum, tkemali sauce , pomegranate juice or tomatoes and tomato paste. Also now kharcho soup is prepared from various meats: pork, lamb, veal, and even poultry.
So let's start cooking!
Real kharcho soup
To prepare a real kharcho soup, you will need such Ingredients:
suneli hops - 2 tsp
garlic - 3-4 teeth.
onion - 1-2 pcs.
sauce (tkemali or satsibeli) - 150 gr.
walnuts - 100 gr.
rice (long grain) - 200 gr.
beef - 500 gr.
hot red pepper - to taste
salt - to taste
greens - to taste
Cooking method:
Cut the meat into small pieces, add water and put to boil for 1 hour.
Rinse the rice and put in ready broth minutes for 10.
Fry the onion until golden brown and add to the soup.
Grind the nuts in a blender and also add to the soup.
Add sauce (tkemali).
Add hops-suneli seasoning, salt, pepper, to taste. Add the garlic squeezed through the garlic. Cook for 5-7 minutes. The soup is ready!
Megrelian kharcho with walnuts
To prepare Megrelian kharcho with walnuts, you will need such Ingredients:
beef (not very fatty, but not quite lean) - 1 kg
onion (medium size) - 2-3 pcs.
tomato - 400 gr.
walnuts - 350 gr.
spices (hops and ucho suneli, ground coriander) - 1 dess. l.
saffron (Imeretinsky, for lack of it you can skip) - 1 tsp.
garlic - 4-5 tooth.
corn flour (can be replaced with half a tbsp. wheat flour) - 1 tbsp. l.
butter - 50 gr.
hot red pepper - to taste
salt - to taste
Cooking method:
Meat cut into small pieces. Onion cut into cubes. Tomatoes, if used fresh, pour over boiling water, peel, cut into small pieces, can be broken in a blender. You can use canned pieces in your own juice.
Put the meat in a saucepan, add a little (so as not to even cover the pieces) of water and simmer until half cooked. When the water has evaporated, add oil and onion, fry together until almost cooked, if it is very dry, you can add a few tablespoons of water.
In the meantime, you can prepare spices and nuts. Place everything together in a blender, add a little salt and beat.
Put the resulting fragrant oily mass in a bowl, add 1 tbsp. corn flour (corn flour can be replaced with a smaller amount of wheat flour to make it thicker, but corn flour is suitable for nuts in its structure, so it’s better to put it anyway). Mix well and set aside for a while.
In the meat fried with onions, add tomatoes, about a glass of water, salt and continue to cook until the meat is completely cooked. This will take no more than 7 minutes.
Crush the garlic in a press or grind in a mortar. Near the pepper, which is used in this kharcho.
Dilute the nut mass with water, make sure that there are no lumps, it should be as thick as liquid sour cream, and pour it into the finished meat. While stirring, bring to a boil, add garlic and pepper. The amount of pepper is adjusted to taste (it should be remembered that real Megrelian kharcho should be sharp, like a razor blade, but this is individual), let it boil again and turn it off. Kharcho is ready!
Beef kharcho
To prepare beef kharcho, you will need such Ingredients:
beef (lean brisket) - 1 kg
rice - 1/2 cup
tomato - 3 pcs.
onion - 3 pcs.
lemon juice - 2 tbsp. l.
garlic - 2 teeth
black pepper - to taste
bay leaf - 1 pc.
parsley - 1 bunch
tomato paste - 2 tbsp. l.
hops-suneli - to taste
salt - to taste
butter - for frying
Cooking method:
Rinse the brisket, cut into pieces, pour 4 liters of water. Boil until cooked at a low boil, removing the resulting foam and fat.
Chop the onion and fry in butter. Add tomato paste to the onion, sauté.
20 minutes before the meat is ready, add washed rice to the broth. Pour boiling water over the tomatoes and remove the skin, then finely chop into cubes. Combine tomatoes with finely chopped greens, squeezed garlic, salt, pepper, suneli hops and squeezed lemon juice.
Add the sautéed onion and bay leaf to the broth, bring to a boil. After boiling, put tomatoes with seasonings into the soup. Bring to a boil again, turn off the gas and insist under the lid for 20 minutes.
Kharcho soup with chicken
To prepare kharcho soup with chicken, you will need such Ingredients(products are indicated for 3 liters of water):
chicken breast - 1 pc.
rice - 1/2 cup
garlic - 2-3 teeth
tkemali sauce - 3-5 tbsp. l.
onion (medium) - 1 pc.
ketchup (you can tomatoes) - 3 tbsp. l.
hops-suneli - to taste
parsley - to taste
Cooking method:
Put to cook chicken breast, salt. After 15 minutes (30 minutes before the end), put the washed rice, finely chopped onion.
After another 20 minutes (10 minutes before the end of cooking), add chopped garlic, tomato sauce(or tomatoes), tkemali sauce (can be green, can be red), suneli hops, bay leaf. Pepper (with ground black pepper it turns out sharper than with peppercorns). Taste and add salt or pepper if needed. At the very end, add chopped parsley.
Soup kharcho in the Ukrainian way
To prepare soup kharcho in Ukrainian you will need such Ingredients(products are indicated for 5 liters of water):
meat (beef, pork, chicken) - 2 kg
pork ribs (smoked) - 200-300 gr.
onion - 1 pc.
carrots - 1 pc.
potatoes - 2-3 pcs.
rice - 0.5 cup
walnuts - 1 cup
garlic - 2 teeth
tomato paste - 2 tbsp. l.
greens - to taste
salt - to taste
Cooking method:
Boil the broth in a saucepan - two types of meat are required (beef, pork or chicken), as well as smoked ribs.
Remove the boiled meat, pick it from the bones, cut it, lightly fry it and throw it back into the broth.
Cut the onion there and add 0.5 mill of rice.
Boil 2-3 medium potatoes, then mash them into a puree.
Salt, pepper (not everyone can eat spicy, so red pepper is added individually to each plate).
While rice is being cooked, frying is done - onions, carrots, tomato paste.
V ready soup put the roast, then a glass of ground in a blender walnuts, 2-3 cloves of garlic and herbs to taste. Let it boil for 5 minutes. Kharcho is ready!
Many have heard about such a dish as kharcho soup. Many have tried it and know that this soup is very spicy and thicker. regular soups. He comes from Georgia and is prepared from beef. Although the soup recipe may vary slightly depending on the area of its origin, the main essence remains the same. Now I will tell you a recipe for kharcho soup, a real one, such as they cook in Georgia, from ancient times.
A lot of spices, herbs and garlic, rice, walnuts and tkemali are essential components of a real kharcho. Of course, now you can find recipes for this soup from any meat. Not only lamb or pork is involved, but even poultry.
But the very name of the soup in translation contains a clear indication - beef soup. Therefore, kharcho, made according to traditional recipe, will certainly be with a large fatty piece of beef.
Tkemali is such a sour cherry plum that sets the tone for the whole soup. Of course, you can take tomato paste instead. But this will be a deviation from the traditional recipe.
Another option is tklapi, large dried pieces of mashed dogwood pulp or the same tkemali. They are also called pita bread, although this is not bread at all. They have a sour taste and can be used to make kharcho.
As for walnuts, in the Caucasian countries they are used in most dishes, so why should kharcho be an exception?
Kharcho soup is cooked for a long time and does not tolerate haste. If you want to cook a good kharcho, give it enough time or don't take it at all.
SOUP KHARCHO.
For cooking you will need:
Vegetables - onions, garlic and carrots
herbs (parsley, dill, cilantro, mint),
tkemali or other sour base,
spices,
rice,
walnuts,
piece of beef.
Cooking process:
Traditionally, fatty meat, brisket is used for kharcho. But you can take a piece on the bone, it will also give enough fat and good fat. And it should also be beef, not veal, old meat is better than young. The meat should be cooked straight in a whole piece, for this you will have to take a large saucepan and at least 1.5 liters of water. The cooking time of meat is no less than 2 hours. It is important that you get a broth with a good fat, strong and thick.
Ready meat must be pulled out onto a dish without turning off the pan, remove the bones and cut the meat into pieces. You can, of course, into small ones, but it is better to cut into large pieces, such that just for serving. The pieces are returned to the broth standing on the fire.
Next comes the turn of vegetables. In fact, in the Caucasus they cook kharcho without carrots, but you can take it at will, it's not scary. So, peel and chop the carrots and onions. Carrots - cubes, and onions - straws, thin and preferably not across the fibers, but along. This will prevent the onions from breaking apart during the cooking process.
The next step is perhaps the most important part of the whole preparation. An acidic base is added to the broth (which is still boiling over the fire), that is, fresh or mashed tkemals. In proportion to 2 liters of kharcho, you need 2 tablespoons of mashed potatoes or at least 100 grams of pitted plums.
Well, if you add tklapi sour pita bread, then we take a piece of about 10 × 10 cm. You need to soak it first. Well, and if there are no plums, no mashed potatoes, no pita bread, you will have to limit yourself tomato paste. The main thing is to ensure that the broth is quite sour in taste.
Now you should let the soup boil again, wait 5 minutes and add carrot cubes. After boiling it for 10 minutes, add the onion and after boiling, cook for another 30 minutes, cover with a lid and reduce the heat to a low boil.
During this time, you can have time to prepare dressing from nuts. Half a glass of kernels, carefully sorted, peeled of partitions and shells, is enough. For best taste, it is advisable to fry them a little in a dry frying pan. After that, the walnuts are ground until a little nut oil appears, and the nuts themselves turn into a homogeneous mass. You can also add and grind and peeled garlic. But you can grate it separately on a grater or garlic crusher.
After half an hour after adding the onion and boiling, put long-grain rice into the soup, as it boils better and does not stick together. Rice will cook for 10 minutes. Then the garlic and walnut dressing is added. We did not forget about spices, we just need to add them at the last moment. 15 minutes after adding the garlic-nut mass, proceed to the spices.
Traditionally, large quantities of coriander are put in kharcho soup. Peas must first be crushed, but large. Take them for less than a teaspoon. Then saffron, hot pepper, bay leaf, dry herbs (dill, basil).
Hot pepper is added to taste. It is worth boiling the kharcho for about 5 minutes, let everything soak with spice. But here you already need to carefully watch so that the soup does not burn, because it is already very thick. Therefore, we make a weak fire and stir from time to time.
Add fresh, finely chopped greens, more is better than less. The usual set is dill, cilantro, parsley, mint. Cook for a couple more minutes and turn off. Now let the kharcho brew for at least 5 minutes, but longer would be better. After that kharcho is ready.
The ingredients are indicated conditionally, since it all depends on how much soup you will cook, the most important thing to remember is that kharcho soup should be thick.
Women's magazine WWWoman Olga Taevskaya Home | Family, home, leisure | Culinary recipes from different countries with pictures |Not kharcho soup, but kharcho!
Not kharcho soup, but kharcho!
(The process of cooking kharcho in illustrations)
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Cooked kharcho, photographed and described the process - Alex
So, we are preparing Kharcho. Not soup-Kharcho, but simply - Kharcho. Just like Borsch or Shchi, not soup-Borsch or soup-Schi ... Kharcho is a soup that tastes a bit like pickle, but there are quite a lot of spices, and the taste is very exotic (for those who do not eat it everyday). I warn you, if you cook exactly according to the recipe, it will turn out delicious. And vice versa - if you want tasty - then cook according to the recipe.
Ingredients for 4 liters of cold clean water: 1.5 kg. beef brisket. 4 large onions, 3-4 cloves of garlic, half a glass of raw rice, a glass of walnuts, shelled,
cornmeal - 1 tbsp. a spoon. If there is no corn, in extreme cases, you can get by with the usual one. Fresh greens: cilantro, parsley, basil, dill - one small bunch each.
2nd bunch of dill - for decoration ready meal. Seasonings: suneli hops (1 teaspoon), hot and sweet red pepper (dried, ground) - a little less than a teaspoon of each, bay leaf - 2-3 leaves, 10-12 black peppercorns, turmeric (half a teaspoon), cinnamon (half a teaspoon).
And if there is a parsley root - wonderful. No - so no. Two tablespoons of tkemal sauce (if thick), if liquid - a little less than half a glass. If there is no tkemali, then exactly half a glass of pomegranate juice (either freshly squeezed or, at worst, good purchased).
Breakdown of money(Irkutsk prices January 2008) for about 15-20 servings.
Meat 1.6 kg - 200 r.
seasonings - all together about 70-80 r.
tkemali - a bottle of about 200 grams - 40 rubles. (or pomegranate juice - 70 rubles per 0.5 l)
onion - 1kg - 40 r.
rice - half a glass - about 5 r.
pack butter- 40 r.
all greens - 70 r.
walnut, glass - 35 p.
Total, approximately: 500 - 540 rubles.
Process:
Pour 4-4.5 liters of cold water into a large saucepan and put the chopped brisket in large (or not so) pieces. It starts to boil - put on a small fire and remove the foam that appears. We shoot quality.
We note the time from the moment of boiling. While everything is cooking, we pass the onion (it must, of course, be finely chopped - 4 large onions). We pass the onion strictly in butter with cornmeal (100-150 gr. Butter and 1 tablespoon of flour).
After two hours, we take out the pieces of meat and put raw and already, of course, washed, rice into the pan, and salt - 1 tbsp. a spoonful of salt. We add fire, let it boil. We separate the meat from unnecessary veins, fat, etc., cut into small pieces. Meat - we save, and fat, veins, bones, etc. - doggy.
Now the race starts: 10 minutes after adding rice (half a cup)
it is necessary to pour nuts into the pan (1 cup of peeled halves),
fried onions, crushed (crushed) peas (black, of course) - 10 peas.
And parsley root (whole 1 root), if any.
5 minutes after falling asleep nuts, pour tkemal sauce (two tablespoons)
or pomegranate juice - half a glass - into the pan, pour a teaspoon of suneli hops, a little less than a teaspoon - red hot pepper, the same amount - sweet pepper, half a teaspoon of cinnamon and half a teaspoon of turmeric.
Fall asleep finely chopped parsley (greens). And throw in the chopped pieces of meat. After another five minutes, turn off the stove, pour out the rest of the finely chopped greens (dill, basil and cilantro),
garlic squeezed through a garlic press (or very finely chopped). We try the broth, add salt if necessary, and close the lid for 15-20 minutes.
Ready. When the kharcho is poured into a plate, decorate it with a sprig of dill.
Recipe for a real Georgian kharcho soup
Georgian cuisine is very diverse and original. Caucasian highlanders are famous for their hospitality, plentiful food and love for all kinds of spices. Their National dishes mostly spicy and very satisfying. Poultry, lamb and beef dishes are very common. One of these dishes is kharcho soup, which has become a frequent guest on the tables of Russians.
Classic kharcho, pride Georgian cuisine, must include tklapi (dried plum puree), beef and rice, onion, garlic, spices and spice hops-suneli. Georgian tklapi dressing is a must for real Georgian kharcho, however, you can replace it with tkemali sauce, pomegranate juice, tomato paste, tomatoes or fresh cherry plum. At the moment, housewives rarely use nuts, because. they are very specific in taste with spicy soup. In everyday cuisine, it is quite possible to replace beef with pork, lamb or poultry.
Classic Georgian kharcho recipe
Ingredients:
400 g beef (tenderloin)
100 g rice
80 g walnuts (kernels)
onion - 1 pc.
garlic - 2 cloves
120-150 ml tkemali sauce
2 teaspoons adjika
dill - 1 bunch
cilantro - 1 bunch
1.5 teaspoons of salt
1 st. a spoonful of hops-suneli
black ground pepper(taste)
vegetable oil (for frying)
How to cook classic kharcho:
Rinse the beef tenderloin, dry it on a paper towel and cut into small pieces. Pour about 4 liters of water into a large saucepan, put the pieces of meat and cook for 1 hour.
Meanwhile, prepare all other ingredients for the soup. Wash the onion, peel, cut into half rings and fry in a pan for vegetable oil to a golden hue. Grind walnut kernels in a mortar. Wash rice in cold water. Rinse dill and cilantro, then chop finely. Peel and crush the garlic cloves with a garlic press.
Prepare Georgian sauce tkemali. If you do not have this sauce, then you can easily replace it with 4 tbsp. l. tomato paste.
Put the rice in the boiling broth and boil for 5 minutes, then add the walnuts, onions, tkemali sauce, mix all the ingredients well and cook for 5 minutes. Now you can add salt, adjika and suneli hops.
At the very end of cooking the soup, add finely chopped herbs and garlic to it, then stir, turn off the heat and let the soup brew under a closed lid for about 10 minutes. Ready Georgian kharcho spicy soup can be served at the table.
Megrelian spicy kharcho
It resembles in consistency not a soup, but a sauce in which you can dip bread.
Ingredients:
1 kg beef (brisket)
onion - 1 pc.
garlic - 2 cloves
80 g walnuts (kernels)
2 tbsp. spoons of cornmeal
1 st. a spoonful of red wine vinegar
bay leaf - 1 pc.
Red hot pepper- 12 pcs.
1 teaspoon ground saffron
1 teaspoon ground coriander seeds
1 teaspoon utsho suneli seasoning
salt (to taste)
How to cook Megrelian kharcho:
Rinse the brisket, dry it, chop it into small pieces, then put it in a saucepan, fill it completely with water and put it on fire. Peel the onion and chop finely. Once the water in the pot boils, add the onion and bay leaf. Reduce the heat to low and simmer the meat in a saucepan without a lid until the liquid has completely boiled away.
Pour 500 ml of water into a saucepan, bring to a boil. At this point, the meat will begin to separate from the bones.
Mix finely ground cornmeal with chopped walnuts, crushed garlic, spices, finely chopped pepper, then salt.
Separate ½ of the broth from the pan, cool and dilute the nut mixture with it. The result is a sauce that needs to be mixed well.
Add the prepared sauce to the cooked meat, cook for about 5 more minutes, and then remove from heat. Mingrelian kharcho soup is usually served with gomi ( corn porridge), capable of neutralizing very spicy taste kharcho.
