Home Products Homemade kharcho soup recipe. Classic beef "Kharcho soup" recipe with photo

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Homemade kharcho soup recipe. Classic beef "Kharcho soup" recipe with photo

I continue to expand the arsenal of recipes collected on the pages of the site. Today I will tell you how to cook kharcho soup at home. This Georgian dish is liked by men and step by step recipe should be in every hostess.

The basis of the classic kharcho is dried plum, which gives a sour tint. The soup must include walnuts. Previously, kharcho was prepared exclusively from beef, now they use pork, lamb or chicken.

In today's material, we will consider common kharcho recipes, and I will start with the classics. It is problematic to recreate the classic Georgian delicacy, since it is impossible to find plum puree, which is the basis of the soup, in Russia. It is replaced with tkemali sauce, which is sold in supermarkets.

Classic kharcho recipe

Classic recipe kharcho involves the use of a large number of seasonings, walnuts, cream sauce and garlic. The final result depends on the quality of the meat, which must be fat and fresh. For this purpose, the brisket is suitable.

Ingredients

Servings: 20

beef 450 g
Walnut 125 g
water 3 l
rice 250 g
onion 2 pcs
sauce 200 ml
garlic 3 pcs
hops-suneli 10 g
Red pepper 5 g
parsley 5 g
peppercorns 5 grains
salt to taste

per serving

Calories: 75 kcal

Proteins: 3.1 g

Fats: 4.5 g

Carbohydrates: 5.5 g

2 o'clock 40 min. Video recipe Print

Wash the beef thoroughly, remove the veins and cut into small cubes. Send to the pan, pour three liters of water and boil on low heat for 2 hours. Remove the foam with a slotted spoon during cooking.

Rinse rice groats several times in cold water and send to the pan with cooked meat. Boil fifteen minutes.

Finely chopped onion fry in oil until golden brown, add chopped walnut kernels to the pan and mix. After a minute, send the contents of the pan to the beef broth, cook for a quarter of an hour, add salt and spices.

Add sauce to soup. After ten minutes of cooking, turn off the fire, and send chopped garlic to the pan with kharcho. Set the soup aside to cool.

Lastly, put washed and finely chopped parsley into the kharcho, which will be the final touch and give the dish a unique flavor.

If you plan to please the delights of children, reduce the amount of pepper.

How to cook beef kharcho

Considered the classic recipe. Now I will share more modern technology cooking beef kharcho. It is important that this version of the soup, despite the novelty, has a pronounced taste.

If ordinary soup or borscht is no longer enjoyable, use this recipe or check out 10 delicious beef broth soups. It will help diversify your daily diet and bring some bright colors.

Ingredients:

Beef - 1 kg.
Rice - 0.5 cups.
Onion - 1 head.
Carrot - 1 pc.
Celery - 1 root.
Tomatoes - 4 pcs.
Garlic - 1 head.
Walnuts - 0.5 cups.
Dried cherries - 1.3 cups.
Cherry plum paste - a piece of 10 by 10 cm.
Paprika, parsley, laurel, lemon juice, vegetable oil.

Cooking:

Before cooking, wash the meat thoroughly, cover with water and boil the beef broth with the addition of a few bay leaves and chopped celery.
Strain the finished broth and dip the cherry plum paste into it to soak. Remove the beef from the pan, cut into small pieces and send back.
Remove the skin from the tomatoes using blanching. Stew the tomatoes to make a homogeneous paste. Send it along with cherries, chopped onions and diced carrots to the soup.
When the vegetables are softened, add rice to the kharcho and cook for 10 minutes. Next, add a paste consisting of chopped nuts and crushed garlic. It remains to add salt, pepper and paprika.
After 10 minutes, pour chopped greens into kharcho, and remove the pan from the stove. Before serving, the soup must be infused for about twenty minutes.

This soup will give a worthy rebuff even to the classic kharcho. What to say about traditional soups and borscht, which have long become everyday food for us.

Lamb kharcho

As practice shows, not one of the men is able to remain indifferent to this culinary product. Good meat dish is a favorite of the inhabitants of the East, and the lamb kharcho soup that we will cook is proof of this.

Ingredients:

Lamb - 500 g.
Rice - 4 tablespoons.
Onion - 2 heads.
Tomatoes - 4 pcs.
Garlic - 3 cloves.
Peppercorns, parsley, dill, basil.
Cilantro, laurel and vegetable oil.

Cooking:

Start cooking by preparing the meat. Wash the lamb, cut into cubes, put in a small saucepan and pour two liters of water.
The duration of cooking the broth is one and a half hours. After an hour, add greens to the pan. Keep skimming off the foam while making the broth. Cook on minimum heat.
While the meat is cooking, prepare the tomatoes. Pour them with clean water and put in a container with boiling water. Remove the skin and cut the vegetables themselves as you wish.
Grind the onion and send it to the pan with hot oil. When it turns golden, pour a couple of tablespoons of broth into the pan and simmer over low heat. After 5 minutes, add chopped tomatoes, stir and simmer for 10 minutes.
Send the contents of the pan to a saucepan with almost cooked meat. After boiling the broth again, add the rice. Five minutes later, add the laurel to the kharcho along with peppercorns and basil.
The finishing touch remains. Add the cilantro to the dish along with the dill, parsley and garlic. After two minutes, turn off the heat and let the soup brew for an hour. Start tasting.

If kharcho seems a little, cook lamb in the oven. It is suitable for the role of the second dish.

How to cook chicken kharcho

I think by this point you have understood that beef is used to prepare traditional Georgian kharcho. But not every cook has the opportunity to get a piece of meat. In this case, I advise you to cook chicken kharcho. The main thing is that replacing the main ingredient will not affect the richness of the soup and aroma.

Ingredients:

Rice - 0.5 cups.
Chicken breast - 1 pc.
Onion - 1 head.
Garlic - 3 cloves.
Tomato sauce- 3 spoons.
Tkemali sauce - 3 tablespoons.
Parsley, ground pepper, hops-suneli.

Cooking:

Boil until half cooked chicken breast. Remove the meat, chop into small pieces and return back along with chopped onion and rice cereal. Boil the soup until the ingredients are fully cooked.
A few minutes before the end of cooking, send sauces, crushed garlic, seasonings and herbs to the pan. After two minutes, turn off the fire and set the kharcho aside to infuse.

This method of cooking kharcho soup is the fastest. No wonder, because the chicken is cooked instantly. With what to serve liquid food, decide for yourself, but I recommend supplementing it with pita bread or tasty croutons. Such a tandem will satisfy the needs of any gourmet.

Recipe in Georgian

Do you want to know the Georgian kharcho recipe? I think yes. The soup has a sour base. We are talking about fresh cherry plum or sour lavash, which is the dried pulp of plums. The fruits are mashed, which is subsequently dried and a large cake is obtained. Then small pieces are soaked and used to prepare all kinds of dishes, including kharcho.

If these ingredients are missing, replace them tomato paste. But getting a real Georgian soup will no longer work. You can’t cook a delicacy without walnuts and beef on the bone.

Ingredients:

Beef - 1 kg.
Rice - 1 cup.
Onion - 4 heads.
Walnuts - 1 cup.
Carrot - 1 pc.
Tkemali - 1 glass.
Garlic - 1 head.
Dill, cilantro, coriander.
Tomato paste - 2 tablespoons.
spicy pepper, suneli hops, salt.

Cooking:

Put the beef in a cooking pot, pour three liters of oxen and boil over low heat for about two hours. Remove the meat from the pan, remove the bones and cut into pieces. Return beef to broth.
The next step is to send the tomato paste to the pan along with the tkemali. After 5 minutes, enter the carrot into the dish, and after another 10 minutes - the onion. Cook for half an hour under the kharcho lid.
Make a refill. Toast the nuts in a dry frying pan and grind well in a mortar. Combine walnut powder with chopped garlic and mix.
Send rice to the soup, and after 10 minutes dressing from nuts and garlic. After fifteen minutes of cooking, pour salt and spices into the pan. Cook the dish for two or three minutes, add chopped greens, sweat for another two minutes and that's it.
Before serving, let the kharcho brew for 15-20 minutes.

The treat is best combined with pita bread, although many people eat it with bread. If there is no time for cooking, make meat okroshka. It cannot be compared with kharcho, but it also deserves attention.

Georgian kharcho is thicker than regular soups, which are half liquid. An integral part of the preparation is the use of a large number of spices.

Some believe that kharcho is a semi-liquid tomato porridge with the addition of bones, which is inconspicuous and not very tasty. I do not share this opinion, except for one point. The treat is really prepared with the addition of beef on the bone. As for the features, they are represented by an unusual aroma, high satiety and low calorie content. The latter is extremely important for people who follow the figure.

I hope I have fully revealed the topic of conversation and told all the secrets and subtleties of cooking Georgian soup.

Kharcho soup is considered a traditional Georgian dish. Generous housewives serve it to the table, wanting to please the guests. The recipe for the first course has spread around many countries and is firmly rooted in the kitchen book of many families. According to tradition, kharcho is prepared on the basis of beef with the addition of chili peppers. However, for those who do not like spicy, you can exclude the burning component. The housewives use pork, chicken and lamb as meat, it all depends on personal preferences. Consider the popular cooking technologies in order.

Features of cooking kharcho soup

From the Georgian language kharcho is translated as "beef". It is easy to guess that the soup is prepared on the basis of cow meat. However, there is no canon as such. When mentioning kharcho soup, it is often explained what kind of meat the dish is based on. Many housewives vary the recipe at the discretion of the family, which does not make the soup less tasty.
As a rule, the first course is characterized by sourness and sharpness, which is achieved by adding chili peppers. The so-called "tklapi" is used as the acidic component. It is prepared from unripe cherry plum, often growing in the southern regions. Due to the unique technology of obtaining tklapi, the composition is also called pita bread based on cherry plum. Plums and dogwood are pureed, then laid out in a thin layer on a baking sheet covered with parchment. After that, the composition is dried in the oven or under the sun.
An alternative option for adding sourness to the kharcho dish is the addition of tkemali - cherry plum sauce to the composition. As a rule, it is difficult to obtain basic components in other countries. In most cases, the ingredients can be purchased in native Georgian stores or kneaded on your own. If it is not possible to use an acidic component, replace it with tomato paste, cherry plum pulp, lemon (put in soup when served), pomegranate juice, adjika, purchased tkemali.
Chili peppers will help to give the soup a spicy spiciness, while both dried chopped composition and a fresh copy are suitable. In the latter case, you should be careful. At the moment when you start chopping a vegetable, inflammation may appear on your hands. For this reason, it is recommended to carry out manipulations with gloves.
If kharcho is prepared on the basis of rice, it is preferable to use a composition of long rather than round grains (not forbidden). It is important that the rice is not steamed. Before cooking, pour the cereal with cold water, let it brew for about 3 hours. During this period, the liquid will suck out the starch. If there is no time for soaking, rinse the product 10 times. Such a move will provide the soup not with a cloudy, but with a translucent consistency without a whitish tint.
Georgian chefs are very generous, they never spare food. In kharcho soup, one cannot save on meat and greens; a different behavior indicates the greed of the hostess. It is preferable to use fresh bunches of dill, parsley, celery. Some cooks prefer to supply the dish with mint leaves (in moderation).
If we talk about seasonings, they are added taking into account personal wishes. An obligatory spice is suneli hops. The loose composition includes dried bay leaf, red pepper (chili), lemon balm, fenugreek, etc. Some recipes involve the addition of suneli-utskho. After adding seasoning to hot dishes, a characteristic aroma of nutmeg appears.
If we talk about the consistency of kharcho soup, it is so thick that the product is more likely to be sauces or second courses of a different kind. As a rule, according to tradition, lavash is dipped into the composition. If we talk about tomatoes added to kharcho, they are first peeled off (the procedure is called blanching). To do this, make a cross cut on the surface of the tomato, then scald the vegetable with boiling water.
As mentioned earlier, kharcho is prepared on the basis of beef. However experienced housewives prefer to replace it with pork, chicken, lamb. Choose meat with fatty layers to make the dish rich. Traditionally, garlic is added to kharcho. It can be passed through a press or used in its entirety, it all depends on individual preferences.

Soup kharcho: a classic of the genre

onion - 3 pcs.
rice (preferably long grain) - 60 gr.
beef meat - 550-600 gr.
carrots - 1.5 pcs.
walnut - 45 gr.
fresh dill - 40 gr.
fresh parsley - 20 gr.
tkemali - 40 gr.
garlic - 5 cloves
seasonings
chili pepper - 1/3 pod
fresh mint - 1 sprig

First you need to prepare the broth. To carry out the procedure correctly, wash, dry and chop the brisket into cubes (approximately 3 * 3 cm in size). Make sure that there are no separate fatty pieces in the soup.
Send the product to a container, fill it with filtered cold (!) Water, bring the composition to a boil at low power. Boil the soup for about two hours.
At this time, start processing vegetables. Chop the onion into thin half rings, then chop into small slices. Peel the carrots and cut into thin strips.
Do not rush to send onions and carrots to the broth, tkemali is poured first. Scoop up 40 gr. sauce, mix, wait 10 minutes. Send chopped vegetables to the pan, cover with a lid, cook for half an hour.
Take walnuts, fry them in a hot frying pan without adding vegetable oil. Duration heat treatment usually 5-7 minutes. After this, the kernels must be passed through a blender, making flour out of them.
Pass the garlic cloves through a press, combine with nuts, add to the soup. Send washed or soaked rice here, cook until the grains swell. As soon as this happens, add your favorite spices.
Evaluate the taste of the soup, if necessary, salt, pepper, add more suneli hops. Send a third of the chili inside, simmer the composition for 5 minutes. If kharcho is not sour enough, add pomegranate juice or tomato paste.
Wash and chop the greens, season the soup with it. Do not rush to turn off the burner, otherwise kharcho will quickly turn sour in the presence of fresh herbs. Continue heat treatment for 5 minutes. After the expiration date, add a sprig of fresh mint, cover, let it brew for half an hour.

Soup kharcho with fish

peppercorns - 5 pcs.
laurel leaf - 6 pcs.
onion - 1 pc. (large)
salt - to taste
parsley root - 1 cm.
celery root - 1 cm.
long grain rice - 160 gr.
sea fish (any) - 350 gr.
garlic - 3 cloves
tkemali - 45 gr.

Fish for kharcho soup is cooked on vegetable broth, choose marine life with the maximum degree of fat content. Pour 1.5-2 liters into the pan. filtered water, add peas, salt. Grate the celery root and parsley, stir into the total mass.
Send the bay leaf, garlic passed through the crusher, into the pan. Peel the onion, cut it into 2 or 4 parts, send it to the broth. Cook the composition on medium power for about 25 minutes.
While the broth is ready, gut the fish, cut off the fins and remove the scales. Wash, chop into large slices, place in the broth. Depending on the size, the fish should be cooked for 20-30 minutes.
10 minutes after the start of processing the fish, send the washed or soaked rice to the pan. Cook kharcho soup until the rice grains are ready. Finish the procedure by adding tkemali (5 minutes before turning off the burner).
Experienced housewives prefer to decorate fish kharcho with mint leaves and fresh herbs. Absolutely everything will do: cilantro, dill, parsley, celery.

boneless chicken - 350 gr.
onion - 2 pcs.
garlic - 4 cloves
walnut (peeled kernels) - 120 gr.
tomatoes - 6 pcs. medium size
salt - to taste
seasonings - optional
fresh parsley - 30 gr.
fresh dill - 40 gr.

Chicken fillet can be replaced with legs to end up with a rich broth. Some housewives prefer to cook kharcho based on domestic duck or broilers. Choose parts that have the maximum amount of fat streaks.
Wash the meat, cut it into small cubes, marinate in salt and spices. Pour vegetable oil into the pan, fry the chicken until golden brown. After that, pour some filtered water into the pan, simmer the product for another 10 minutes.
The broth can be prepared after pre-roasting. To do this, move the entire contents of the pan into a thick-bottomed saucepan, fill with water, cook for 35-60 minutes. The duration of languishing depends on the shape of the meat; “homemade” specimens take longer to cook.
Chop the onion into half rings or small squares. Pass the garlic through a press, add to the onion. Fry over low heat until brown. Make sure that the composition does not burn.
Make an X-shaped incision on the tomatoes, dip in boiling water and leave for 40 seconds. After this period, remove the skin, chop the tomatoes into cubes, add to the broth.
Toast the walnut kernels in a dry frying pan for 7 minutes. After that, grind the composition into dust using a blender or garlic crusher. Send the nut to the soup, after 10 minutes, supply the first dish with salt and seasonings.
Chop fresh herbs, optional parsley and dill. Cilantro, celery, etc. are also suitable. After adding the greens, cook the soup for another 3 minutes, turn off the stove and let the kharcho brew for half an hour. Serve with a mint leaf.

Soup kharcho with lamb

lamb (brisket) - 550 gr.
parsley root - 20 gr.
onion - 1 pc.
ground black pepper - to taste
salt - to taste
rice - 145 gr.
tkemali - 35 gr.
adjika liquid - 30 gr.
tomato paste - 20 gr.
garlic - 4 heads
fresh parsley - a third of a bunch
fresh dill - 1 bunch
chili pepper dry - on the tip of a knife
olives or black olives (for garnish)

Lamb-based kharcho soup is prepared from low-fat tenderloin, brisket is best. Rinse the product with running cold water, dry with napkins or towels, chop into small pieces (size 3*3 cm).
So that the meat does not lose juice during the cooking process, fry the pieces in a pan with the addition of vegetable or butter. 5 minutes of heat treatment is quite enough (during this period, the lamb will be covered with a crust).
2 minutes before readiness, add the parsley root, after rubbing it on a fine grater. Move the meat to a saucepan, fill with warm drinking water and send to the stove. Chop the onion, send it to the meat.
Salt, pepper the dish, add dry chili pepper, mix. Boil the broth for 1 hour, then add the washed or soaked rice. Pour in liquid adjika, tkemali, tomato paste.
Pass garlic through a crush, mix with chopped dill, parsley and cilantro (optional). Cook until the rice is ready, then let the soup brew under the lid for another half hour. Serve with a lemon wedge and olives.

rice (any, but not steamed) - 140 gr.
pork pulp - 550 gr.
walnut (peeled kernels) - 80 gr.
onions - 3-4 pcs.
tkemali - 50 gr.
garlic - 4 cloves
dill (fresh) - half a bunch
parsley (root) - 10 gr.
seasonings - to taste

Wash the pork, dry it with paper towels, chop the meat into cubes. Pick up enamel pan, send the meat into the cavity and pour 2 liters. water. Cook the tenderloin over low heat for 2 hours. Throughout the languor, remove the foam with a slotted spoon.
After the specified period, remove the meat, pass the broth through 2 layers of gauze, then boil again. Send the pork inside, add pre-soaked or washed rice. Chop the onion, grate the parsley root, send the vegetables to the broth.
Add seasonings after 10 minutes. Fry the walnut kernels in a dry hot frying pan, mash in a mortar. Mix the mass with tkemali sauce, throw into the soup. Boil for a quarter of an hour, then add the garlic passed through the press.
Kharcho will be ready in 10 minutes. Grind the greens, sprinkle the finished dish with it, let it brew for half an hour. Some housewives prefer to supply the soup with pork with mint leaves and a slice of chili pepper.

Soup kharcho: a recipe for a slow cooker

garlic - 7 cloves
carrots - 1 pc.
vegetable oil - for frying
Bulgarian red pepper - 2 pcs.
onion - 1 pc.
chicken fillet - 0.5 kg.
long-grain rice (not steamed) - 150 gr.
potatoes - 3 tubers
fresh parsley - 1 bunch
fresh dill - 1 bunch
bay leaf - 5 pcs.
ground black pepper - on the tip of a knife
salt - to taste

Wash the chicken, dry with paper towels, remove the film. Chop the fillet into small cubes, peel and chop the onion into half rings. Chop the carrots into strips, do the same with bell pepper. Remove the skin from the potatoes, cut into cubes about 1.5 * 1.5 cm in size.
Rinse the rice 7-10 times until the water is completely clear. If desired, you can pre-soak the grains, leaving them for 4 hours in cool water. Pour vegetable oil into the multicooker bowl, send onion half rings, chopped carrots and bell peppers into the cavity.
Turn on the "Roast" mode, set the timer for 10 minutes. Stir constantly so that it does not burn. When the vegetables are fried, remove them, do the same with the chicken pieces (processing time is 25 minutes).
Mix chicken with vegetables, add chopped potatoes, rice. Pour with warm filtered water, set the "Stew" function, cook the soup for 1.5 hours. An hour after the start of cooking, add chopped herbs and garlic, salt, pepper, add spices.

Kharcho soup is considered to be a traditional Georgian dish. It is served at the table at family holidays, cooked as a main dish for lunch or dinner. Consider recipes based on pork, beef, lamb, fish, chicken. Add chili peppers at your discretion, replace tkemali with pomegranate juice, sour tomato paste or cherry plum sauce. Pour your favorite seasonings, the most suitable are marjoram, saffron, suneli hops, bay leaf, black pepper.

Video: principles of cooking kharcho

Real kharcho, like the Georgian people, is hot and very spicy. He must "cut" the tongue! This is the quality mark of the Caucasian soup.

Dzerohis hortsi kharshot, beef soup or kharcho. These are all the names of one dish - the national Georgian soup. Its classic recipe includes three essential components - beef, tklapi and grated walnuts.

A characteristic piquant relish of kharcho soup is given by a “cocktail of flavors”, in which tklapi plays the main role. These thin dried plates are made from plum puree. Sometimes they are replaced with tkemali, sour cherry plum or juice of ripe pomegranates. But replacing plum sourness with tomato paste is not recommended. Soup kharcho will lose its "character", and it will be a completely different dish.

An equally important ingredient is the greens in the soup. There must be a lot of it. Parsley, cilantro and even saffron set spicy notes, amazing aroma and taste, which distinguishes kharcho from other first courses.

Best Recipes savory " beef soup”, collected here, will help inexperienced housewives learn how to cook kharcho according to Caucasian culinary traditions, and those who have already succeeded in mastering the art of its preparation will be able to draw new ideas.

8 recipes for cooking kharcho soup

Recipe 1. Soup kharcho - a classic recipe for cooking at home

Ingredients: 500 g beef brisket, 5 cloves of garlic, 2 bay leaves, 2 pcs. onions, a bunch of cilantro and parsley, 0.5 cups of peeled walnut kernels, 1/3 long-grain rice, 2 tbsp. spoons of tkemali sauce or 10x10 cm tklapi or 2 tbsp. spoons of pomegranate juice, 1 teaspoon of salt, 1 teaspoon of suneli hops, 2/3 teaspoon of ground coriander, 1/3 teaspoon of red hot pepper, a few dry saffron stamens.

Rinse the beef and cut into manageable pieces and put in a saucepan. Pour clean and cold water, cook over moderate heat for two hours after boiling. Do not forget to remove the protein foam, otherwise the broth will not turn out transparent.
Tklapi pour hot water and in 2-3 hours the dried puree will again become soft, "mushy".
Transfer the tklapi sauce to the rich beef broth. Or replace it with tkemali or pomegranate juice.
Onion "undress" and cut into very thin half rings. This cutting gives a special taste to the soup. Put it in the broth when it boils again.
Wash the rice so well that the last water after it remains clear, pour it into the soup. It should boil for 10 minutes before laying the next ingredient.
Mash nuts together with chopped garlic in a wooden or ceramic mortar until oil is released. Transfer the walnut-garlic dressing to the boiling soup.
As soon as it boils again, you can add all the spices: suneli hops, saffron, coriander, pepper, laurel and salt. Mix all the ingredients of the soup and cook for about 5-7 minutes, not allowing it to boil violently.
Add chopped greens and garlic to the soup last. Turn off the fire and cover the kharcho with a lid. Let stand 10 minutes before serving.

Recipe 2. Kharcho lamb and prunes soup

Ingredients: 1 kg lamb brisket with bone, 100 g prunes, 1 tbsp. ground walnut kernels, 1 tbsp. long-grain rice, 5 well-ripe tomatoes, 6 medium-sized onions, 50 g parsley, 50 g cilantro, 3-4 garlic cloves, 1 Green pepper chili, a piece of tklapi 10x10 cm, 1 bay leaf, 1 teaspoon of allspice, 1.5 teaspoons of dry herbs (hops-suneli), freshly ground black pepper, salt.

Divide the lamb brisket into pieces equal to the size of a matchbox, transfer to a cast-iron cauldron with 1.5-2 liters of cold water (boiling water will “seal” the meat and the juices will not come out into the broth). Boil, removing the foam, for about two hours.
After an hour, the broth can be salted and put prunes cut into pieces.
When the meat is cooked and soft, you can start laying other products: thin slices of onion quarters, washed rice and bouquets of herbs - three sprigs of parsley and cilantro each. Boil vegetables and rice should be on low heat. 15 minutes will be enough.
Crushed garlic cloves grind with salt in a large mortar. Attach chopped green peppers, the remaining chopped greens to them and crush everything together to a state of gruel. Add peeled tomatoes, ground nuts, a ladle of broth and stir all the ingredients with a spoon until the mass is homogeneous.
Take sprigs of greens from the cauldron and pour in the spicy dressing. Stir, season with pepper, taste and, if necessary, bring to taste, adding the missing spices.
10 minutes before the end of cooking kharcho soup with prunes, put softened tklapi, bay leaf and chopped parsley.

Recipe 3. Chicken kharcho soup with nuts

For broth: 1 kg chicken meat, large onion, carrot, celery root and parsley.

Fried dressing: 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of wheat flour, 4 pcs. onion, 1 parsley root.

For soup: 0.5 cups of rice, 1 teaspoon of peppercorns and coriander seeds, 0.5 teaspoons of dried parsley, basil, mint, tarragon and suneli hops, 1 teaspoon of adjika, a pinch of ground cinnamon, 3 art. spoons of tkemali, half a glass of ground nuts, 3 cloves of garlic, 4 tbsp. spoons of greens, salt - to taste.

Boil the broth from: 3 liters of water, portioned pieces of chicken, washed but not peeled onions and soup root vegetables. After boiling, the broth should cook for an hour and a half, until the meat is half cooked. Follow the foam.
Fry dressing from: finely chopped onion, grated parsley root. Saute in oil until golden. Sprinkle with flour and fry a little more.
Put the almost ready meat and boiled vegetables out of the pan. Pass the broth through a sieve / cheesecloth, and return to the pan together with the meat pieces. Salt, pour washed rice.
Prepare herbs and spices: grind coriander and pepper in a mortar.
When 10 minutes have passed after boiling the rice, put the passivated dressing, ground nuts, dry and ground spices, tkemali sauce, adjika into the soup. Mix everything with rich broth and cook until the rice becomes soft.
Remove the finished kharcho from the hob and put garlic grated in a mortar into a saucepan. Season with a generous portion of greens - cilantro, basil and celery.

Recipe 4. Kharcho soup with beef and chili

Ingredients: 5 liters of water, 500 g of beef meat with cartilage, 0.5 tbsp. rice, 1/5 cup of soft tklapi puree (or 2 tablespoons of tkemali, or 10 pieces of cherry plum), 4-5 cloves of garlic, parsley root, 0.5 cup of ground walnut, 1 tbsp. a spoonful of flour

Greens, herbs and spices: 2 tbsp. spoons of parsley, 0.5 tbsp. spoons of basil, 1 tbsp. a spoonful of cilantro, 3 teaspoons of suneli hops, 0.5 teaspoons of crushed coriander, a few saffron threads, 0.5 teaspoons of red pepper, chili pepper to taste, salt.

Remove the meat from the films, cut into beautiful pieces, pour cold water and cook under the lid for about two hours.
Remove the cooked meat from the pot. Transfer the broth filtered through a sieve to the stove again, but already with meat and rice. Season with salt and let simmer for 10 minutes.
Fry the onion quarters with flour and transfer to the broth. Behind him, immediately send parsley root, bay leaf, coriander and black pepper to the pan.
When the degree of readiness of rice is “semi-ready”, put nuts and tklapi, previously soaked in hot water, into the soup. Pour some of the herbs and greens: parsley, suneli hops, saffron and put finely chopped chili peppers. Boil everything together for 5-6 minutes and how much to insist under the lid.
Put the crushed garlic and basil/cilantro greens into the pot after removing it from the hob. Before serving, remove the bay leaf from the soup and sprinkle the kharcho with parsley in a bowl.

Recipe 5. Pork kharcho soup

Ingredients: 400 g pork with layers, half a glass of rice, 1 each. carrots, onions, potatoes, a head of garlic, 100 g of tkemali, 2 teaspoons of suneli hops, 50 g of walnuts, herbs, sunflower oil, salt.

Cut the fat pork into medium-sized pieces, transfer to a three-liter saucepan, pour cool water, salt. Boil the broth, remove the foamy scale and cook for 30 minutes until the next ingredient is added.
Wash the starch from the rice, remove the skin from the potatoes and cut into cubes. Put the prepared products into the broth.
Prepare the frying: chop the onion with a knife, carrots - on a grater with small holes. Fry the vegetables in vegetable (can be butter) oil until soft.
Grind the nuts into crumbs (with a knife, blender, in a mortar) and mix with sliced garlic, hops-suneli and tkemali. Put the sauce dressing into the soup when the meat, rice and potatoes are cooked.
Boil the finished soup after laying all the ingredients and the spicy mixture again, remove from heat, and only then put the chopped greens. Kharcho soup should be infused for 30 minutes, after which it can be poured into portions.

Recipe 6. Soup kharcho with pomegranate juice, cooked in a slow cooker

Ingredients: 1 kg of young veal, half a glass of rice, half a glass of walnut kernels, half a glass natural juice pomegranate, 3 onions, parsley root, a bunch of cilantro, 1 hot pepper, two ripe tomatoes, 1 teaspoon suneli hops, 4-5 garlic cloves, bay leaf, 1 tablespoon flour, 2 tbsp. tablespoons of vegetable oil, salt and peppercorns - to taste.

Cut products: meat into convenient pieces along the fibers; onion halves / quarters of rings; hot pepper thin rings (without seeds); rub the parsley root on a grater; crush nuts, pepper and garlic in a mortar.
In the slow cooker, set the “Baking” mode and sauté the onion and parsley root in oil (6-7 minutes), put the veal on them and fry for about 10 more minutes, stirring occasionally for even cooking.
Dilute the flour with boiled water and add to the roast, simmer for a minute.
Pour two liters of water and pomegranate juice into the bowl, and then add the nuts, peeled tomatoes, bay leaf, herbs and salt. Close the multicooker and cook kharcho in the “Extinguishing” mode for an hour and a half.
Send the garlic with cilantro, grated in a mortar, to the soup after turning off the multicooker. Georgian soup insist and can be served to dear guests.

Recipe 7. Vegetarian kharcho soup

Ingredients: 100 g of rice, 3 large tomatoes, 50 g of walnuts, 1 large onion, 2 cloves of garlic, 50 g of tkemali sauce, 30 g of butter, hot pepper, suneli hops, salt, freshly ground pepper.

Strip the onion and cut into cubes. Place the onion slices in a saucepan and sauté until golden. butter.
Mash the garlic in a mortar; remove seeds from hot pepper, chop with a knife; chop cilantro.
Grind the nuts to a crumb state and combine with pepper, garlic and cilantro. Mix everything and transfer to a container with onions.
Pour the contents of the pan with two liters of boiling water and add very well washed rice. Salt the soup and cook until the rice is cooked.
Remove the skin from the tomatoes, chop them and simmer in a saucepan for five minutes, add tkemali and suneli hops. Mix everything and turn off the gas.
Transfer the tomato and plum sauces to the soup, boil everything together for five minutes.
Remove the vegetarian kharcho soup from the stove, put chopped greens and let it absorb the aromas of spices before serving.

Recipe 8. Soup kharcho with melted butter and spices

Ingredients: 2 kg lamb, 2 pcs. carrots and onions, black and allspice peppers, 2 bay leaves, parsley and celery root, dried herbs, star anise, fresh herbs.
For kharcho: half a glass of rice, 2-3 onions, 2 fresh tomatoes (in own juice), 50 g of melted butter, garlic cloves, herbs (cilantro, dill, parsley), 2 parsley, 2 tbsp. spoons of coriander and cumin, fragrant peppers, hot red pepper, salt.

For the broth, it is better to use lamb neck with cartilage and bones. To make the broth richer, you can also put "sugar" seeds. Wash the meat, and put it on the stove to boil in cold water. In the process of boiling, remove the resulting foamy protein.
As soon as the foam stops appearing, put the onion with the lower golden layers, carrots, fragrant peppers, lavrushka, a mixture of roots, dried herbs, star anise, a bunch of juicy greens and salt into the broth.
Reduce the boiling point to the minimum possible, cover the pan with a lid and let the broth with seasonings simmer for 3 hours. It is important that the future soup does not boil!
Prepare products for kharcho: finely crush / chop / crush the garlic; chop the onion into medium cubes; remove the skin from the tomatoes and chop, keeping the juice; fresh herbs, chop hot pepper and grind in a mortar with garlic; wash the rice very well and soak for half an hour; grind all the dry ingredients-spices to get a fragrant spicy-spicy mixture.
Heat the cauldron over the fire and put melted cow butter on the bottom, pour onions. It is not necessary to fry it, let it become transparent. To it add the top layer of fat collected from the broth and a little rich liquid. Simmer the onion for 5-7 minutes.
Pour the tomatoes and put the meat selected from the broth. Stew everything together for another 5 minutes and add the crushed mixture of spicy spices. Leave for another 7-10 minutes for all the flavors to sweat and blend.
Pour strained broth into a cauldron and add rice. Reduce the fire and simmer the future kharcho for twenty minutes. When the rice is "without a minute" is ready to put a mixture of herbs and garlic. Turn off the fire and ... set the table.

The advice of those who know a lot about soups will help you prepare a real, tasty and spicy Hot soup kharcho.

The broth after scalding the meat will be transparent if the first water with curdled protein is drained. It is necessary to prepare a new broth in a clean saucepan, with root vegetables and onions. And before laying the main products, the broth must be filtered.
The soup will get an additional touch of taste if fatty pieces of meat are lightly fried in a cauldron or pan, where the future kharcho will be cooked.
Finely chopped cherry plum will make any recipe for "beef soup" truly Georgian.
Tkemali sauce for soup should be the most sour - made from burgundy or green plums. It is allowed to mix satsibeli and tkemali sauces in a one-to-one ratio.
For kharcho, polished and steamed rice is ideal. This rice will not boil. It is also important not to abuse its amount, otherwise the soup will turn into porridge.
It is better to put garlic in kharcho almost before serving, then the aroma and taste of the soup will become especially pleasant.
"Beef soup" must be infused for twenty minutes before it hits the plates.
Oriental cuisine masters advise cutting the onion into very thin half rings, scalding it with boiling water and putting it into the soup not during the cooking process, but directly into portioned plates. Then kharcho soup acquires a completely new shade of taste.

- rich, thick, spicy and spicy and delicious in a Caucasian way. He became famous far beyond the borders of Georgia, and all over the world his devoted fans argue about what kind of “real” kharcho he is?! Spicy or sour, with beef or lamb, with tomatoes or tklapi. But these disputes have absolutely no basis. After all, tastes, as you know, do not argue!

Perhaps cooking is comparable to good music. Each dish has its own melody, which changes as you move from one stage to another. And the final chord of this melody resonates with pleasure in every cell of the body.

Georgian men amazingly perform any musical theme with just one voice. And they also invented the recipe for “Kharcho soup”, rich, thick and fragrant. So let's sing about Kharcho's soup.

Recipe for a real “Kharcho soup” in Georgian

Soup Kharcho - a simple recipe for a hot dish Georgian cuisine.

To prepare "Kharcho soup" from beef for 8-10 servings, you will need:

600 g beef brisket,
2 large bulbs,
4 medium tomato,
70 g rice,
100 g walnut kernels,
2 tsp tomato paste,
5 garlic cloves,
2 bunches of greens
1 pod of hot pepper,
salt ,
pepper ,
Bay leaf ,
seasoning hops-suneli.

Cooking method

Cut 600 g of beef brisket into medium-sized pieces, each of which can easily fit in a spoon. Pour bones and pieces of meat with cold water (2-2.5 liters) and set to boil over high heat. I practically do not cut the veins before cooking, because. I think that the bones and veins give the broth richness. In addition, the cooked vein is easier to remove from an already boiled piece of meat with less loss.
While boiling the broth, carefully remove the resulting foam from the surface. In principle, we cook an opaque soup and flaws from unremoved foam will not be noticeable in it. However, harmful substances from meat are collected in the foam, for example, the remains of drugs that were given to the animal. So removing the foam is a very important step in cooking meat.
To add more flavor to the broth, it would be good to add parsley or celery root to the pan during cooking. But you can get by with just stems of greenery (in this case, they will need to be removed 15 minutes after laying). The broth boils, add salt, reduce the heat to a minimum, cover the pan with a lid and leave for about an hour.
Rinse the rice, cover with cold water and leave for final stage soup brews.
But I wonder where ordinary Georgian peasants who invented the recipe for "Kharcho soup" took rice? It's far from China. Most likely, the tradition of adding rice appeared much later, already in the 20th century, when chefs thought about a nutritious filler for soup that would not spoil the taste of Kharcho and would be much cheaper than meat. However, I could be wrong...
Chop the walnuts using a rolling pin and a plastic bag. The output should be pieces no larger than 3-4 mm. In one of the classic recipes of western Georgia, the nut is crushed in a mortar to a state of fine crumbs, so that in ready dish it is not visible at all. I like it when grains of nuts are visible in a bright red soup. Lightly toast the nuts and set aside.
We take 2 large onions, peel and cut as small as possible. Onions add some spiciness and flavor to a dish, but too many or large pieces can overwhelm the flavors of other ingredients. Therefore, it is better not to overdo it.
Considering that Kharcho's taste is based on meat broth with the addition of tomato and spices, neglect fresh tomatoes it is forbidden. At worst, you can take a "plastic" Turkish tomato, even it will give the dish an elusive aroma of freshness. After careful research on the market (March ends after all), I managed to find Belgian cream tomatoes. They are moderately meaty and juicy - just what you need for soup.
We scald the tomatoes, remove the skin from them. Cut into slices of about 2-3 cm. Take a hot pepper, free it from the seeds (we are preparing a moderately spicy soup and we do not need additional bitterness), cut into thin strips.
We put a frying pan on the fire, warm it up, pour vegetable oil and fry the onion. Add the tomatoes, mix and let the vegetables stew for about 5 minutes. After that, lay the hot pepper, 2 teaspoons of tomato paste, salt, pepper and leave for another 5 minutes. Tomato paste will add a little more sourness and make the color of our soup more saturated.
Remove meat and bones from broth. We sort them. Add the pieces of meat to the pan and let the dressing fry again. After 3-5 minutes, put the resulting mass into the broth and bring to a boil.
We fall asleep rice. If you want to make Kharcho like a soup, and not in the form of a thick stew, it makes sense not to add rice at all or lay it very little - 50 grams of dry cereal. Cover the soup with a lid and let it simmer for another 15 minutes.
We cut the greens - a bunch of dill and parsley. Mince 5 cloves of garlic. Rub the garlic with salt, a pinch of pepper and herbs until smooth.

Fragrant, hearty and rich kharcho soup is good for winter dinners when it's cold outside and you want to warm up. A popular Georgian dish, a cross between meat soup and stew, has long taken root in Russian cuisine. It is difficult to resist it, especially if the kharcho is cooked according to all the rules. But in order to enjoy this dish, it is not at all necessary to go to a Caucasian restaurant. Let's talk about how to cook tasty soup kharcho at home in compliance with Georgian traditions.

What is kharcho

Nobody knows when the first time in Georgian cuisine the recipe came up. It is known that once the word “kharcho” was used to refer to beef in a sauce of walnuts and thin slices of dried tklapi plum puree. A little later, rice was added to kharcho, and now in the Caucasus it is believed that real kharcho is cooked from beef, tklapi, walnuts and rice. During the summer months plum puree replace with fresh plum or tkemali sauce. It is allowed to add other products to the dish, because in different regions of Georgia, kharcho is prepared in its own way, and each recipe claims to be a classic. Delicious beef broth with spicy plum sourness, delicate flavor of walnuts and spicy aroma of spices and herbs remains unchanged. Sometimes plums are replaced with prunes, tomatoes, tomato paste or pomegranate juice.

Cooking kharcho soup correctly: preparing meat

It is customary to cook the classic kharcho soup from beef, but since there are many various recipes this dish, it is permissible to use lamb, pork and chicken. The meat should be the freshest and highest quality. It is best to take beef with a bone, pork ribs or fillet, lamb brisket, shoulder or neck, and if you decide to cook chicken kharcho, both thighs and breast will do. The meat is well washed, cleaned of films and tendons, and whether it is worth removing bones and fat is a personal matter for every housewife. Some cooks believe that the bones make the broth rich and flavorful. If you cook a dietary version of kharcho, then fat, of course, will be superfluous, although the soup turns out to be much tastier with it. The meat is removed from the finished broth, the broth is filtered, the meat is separated from the bones, cut into pieces and returned to the broth. The basis for the Georgian kharcho is ready!

Secrets of cooking kharcho

Well-washed rice of any kind, except crushed and steamed, is put in the finished broth. Round rice is ideal for this dish, which looks very appetizing when boiled. While the rice is cooking, onion, bay leaf, lightly crushed black peppercorns, crushed walnuts, pieces of cherry plum or fresh plum puree (prunes, tkemali, pomegranate juice) are added to it. In some recipes, tomatoes can also be found - they are usually used without skins in crushed form. But it is best to take cherry tomatoes, which give the soup originality. Toward the end of cooking, spices are introduced into kharcho - suneli hops, red capsicum, saffron, coriander, adjika and any delicious spices. If you are cooking for children, do not add spicy seasonings to the dish. After the soup is ready, finely chopped garlic, chopped parsley, cilantro, rosemary and celery greens are added to the pan.

The sequence of laying the products and the cooking time may be different - depending on the recipe. Sometimes kharcho is prepared with bell peppers, carrots and potatoes, the Italians generously add olives and basil to the dish, and the French prepare kharcho with cheese and cashew nuts. The soup is insisted for 20 minutes to make it more spicy, spicy and rich.

Cooking classic beef kharcho at home

The classic soup is cooked in beef broth without onions, carrots, potatoes and tomatoes. Boil the stock from 400 g of beef on the bone and 2 liters of water ─ this will take about 2 hours. Strain the broth, separate the meat from the bones, cut it into pieces and put it back into the pan. Add to the broth 4 tbsp. l. rice, a few sprigs of parsley and cilantro (be sure to remove them later), and when the rice is soft, add half a glass of roasted crushed walnuts to the soup. At the very end of cooking, a finely chopped head of garlic, the remaining chopped herbs, salt, 1 tsp are added to the kharcho. hops-suneli, a plate of tklapi or 3 tbsp. l. tkemali. Pleasant sourness in kharcho is obligatory - it is it that gives the dish a unique Georgian flavor.

If you want to learn more about how to cook kharcho, look at our catalog with recipes and photos, experiment and surprise your guests. Kharcho soup is served with fragrant homemade bread or lavash. This dish is not only appetizing, but also healthy - maybe that is why there are so many centenarians in the Caucasus?