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How to cook delicious Georgian kharcho. Georgian traditional beef kharcho soup

Kharcho soup is a dish that came to us from Georgia. When exactly this recipe was invented - history is silent, but, nevertheless, this did not prevent this dish from becoming quite popular both in Georgia and far beyond its borders.

Such excessive fame has caused the original recipe to be slowly forgotten and now many are trying to cook this soup in ways that are not listed in classic recipe. Soup should be made from beef-based broth, not lamb. Also, many people think that it should be sharp, but it is not.

First of all, the main difference between Georgian cuisine is that the dishes there should be spicy. It's spicy, not just spicy. The recipe includes suneli hops, walnuts, prunes. Many simply add a lot of hot peppers and call the resulting dish kharcho soup, but in fact this is not entirely true.

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Ingredients

  • Tomato paste - 4 tbsp. l.
  • Round-grain rice - 1 tbsp.
  • Beef - 1 kg
  • Potato - 500 g
  • Tomatoes - 5 pcs.
  • Onion - 2 pcs.
  • Lemon juice - 3 tbsp. l.
  • Garlic - 2 tooth
  • Suneli hops - 2 tsp
  • Bay leaf - 3 pcs.
  • Butter - 50 g
  • Parsley or cilantro


How to cook beef kharcho soup with rice

First you need to prepare all the necessary ingredients. Pour water into a suitable saucepan, lower the meat there, bring to a boil, reduce the heat, and cook for 2 hours. Remove foam from time to time. After cooking, take out the finished meat and put it to cool.

Melt a piece of butter in a heated frying pan, and fry the onion cut into small cubes on it.

After the onion is lightly fried, add to it tomato paste and also fry for 6 minutes until the contents of the pan acquire a uniform consistency.

While roasting is being prepared, beef broth add diced potatoes. You can not put potatoes in original recipe it is not there, but it will make the soup more satisfying.

Immediately after the potatoes, washed rice is added to the pan.

Take a deep bowl and prepare seasonings. Rinse cilantro or parsley under water, finely chop with a knife. Crush the garlic with a garlic press, or chop finely. Mix greens with garlic, add lemon juice and spices.

Dip the tomatoes for a while in boiling water, remove and remove the peel from them and cut into small cubes.

Add chopped tomatoes to a bowl with herbs and garlic.

Cut the cooled beef into pieces, and dip into a saucepan with broth a few minutes before the rice and potatoes are ready.

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After that, add the previously fried onions and tomato paste to the soup. Let it boil again. Fire should not be set too strong. The weaker the soup boils, the more transparent it will turn out in the end.

After boiling the contents of the pan, add chopped tomatoes to it.

After the contents boil again, you need to reduce the heat and cook kharcho for 10 minutes, then cover and let it brew.

Pour kharcho with beef and rice into serving plates and serve.

Georgian beef kharcho soup

In the cuisine of Georgia, it is customary to use all types of meat: pork, lamb, chicken, beef. Therefore, for a certain dish, a different type of meat is used, depending on what exactly, according to local chefs, will make the dish truly tasty and memorable.

If you follow the original recipe for kharcho soup, then it must contain an acidic base. Usually, tkemali plums are used for these purposes. If it is not possible to purchase these plums, then in stores you can often find ready-made tkemali sauce.

Some add pomegranate juice, tomato paste, or tomatoes for sourness. However, this will no longer be the original recipe, but as close as possible to it.

And how to cook beef kharcho soup in Georgian will be written below.

Ingredients

  • Lean beef on the bone - 0.5 kg.
  • Round grain rice - 3 tbsp. l.
  • Tkemali - 3 tbsp. l.
  • Walnut - 0.5 cups.
  • Garlic - 1 head
  • Suneli hops - 1 tsp
  • Cilantro, or parsley - 1 bunch.
  • Salt, black pepper, ground - to taste
Before we start cooking, we will deal with the choice of products for the Georgian kharcho soup

Meat for kharcho soup. Beef on the bone should be taken the freshest. Some recipes say that it should be oily, but this is not entirely true. Very fatty beef will not be very healthy as well a large number of fat will not allow the taste to fully develop.

Bouillon. There is a lot of controversy about the broth. Cooks preparing broths are divided into 2 camps. Some say that after the first cooking, the broth must be drained, as it contains all the harmful substances that are in the meat. The latter, on the contrary, say that the very first water contains a large number of trace elements and amino acids.

In any case, if you are not very confident in beef, then it is better not to use the first water as a broth.

Rice for kharcho. In the kharcho soup recipe, you can use any kind of rice, but if possible, it is better to take round-grained. So rice is better suited for soup, but due to the processing it goes through, it needs to be rinsed well in water and left to soak for 20-30 minutes.

Tkemali. For kharcho, the original recipe uses tklapi. But it is really quite difficult to find, so tkemali sauce can perfectly replace it. It is sold in most stores and supermarkets, so it should not be difficult to buy it.

Greens and garlic. Garlic should be dry and firm. Sprouted garlic will not work. Greens should be fresh and well washed.

Cooking steps
  1. The beef needs to be boiled first. To do this, it should be lowered into water, brought to a boil, periodically remove the foam. After an hour and a half, the beef will be ready.
  2. After that, remove the meat, separate from the bone and cut into small pieces.
  3. Add washed rice to the pan, as well as a couple of sprigs of cilantro, or parsley. Cook until the rice starts to become soft. This will happen in about 20 minutes.
  4. At the end of cooking, you need to add crushed walnuts in a mortar. Before that, it needs to be lightly fried in a pan.
  5. Add tkemali sauce, crushed garlic and herbs to the broth.
  6. At the very end, add salt and spices. Cover the finished dish with a lid, and leave for 15-20 minutes for the soup to infuse. Pour into portioned plates, and add a little chopped greens to each of them.

Soup kharcho for Georgia is the same as cabbage soup for a Russian person and borscht for a Ukrainian. If other dishes can be the prerogative of one region, then kharcho is prepared everywhere. That is why there are still disputes about how to cook kharcho properly and what ingredients are appropriate for it.

Varieties of kharcho

Each region prepares an original kharcho, with its own set of spices and main ingredients. It is believed that in Western Georgia kharcho is prepared mainly from beef or veal. But in the East of Georgia they love lamb very much. Accordingly, kharcho is prepared only with her. But all this is only a conditional division. The culinary geography of Georgia is much richer than the relative framework.

An important classification of kharcho is its division into soup and a second dish, which is thickened with a large amount of walnuts in tomato sauce. But each housewife in Georgia prepares these dishes in her own way, taking into account national traditions, the experience that has been passed down from generation to generation, modern realities and her own preferences.

Products that include kharcho soup

Kharcho soup must contain the following products:

  1. Meat. Georgian soup kharcho can be made from both lamb and beef. It is desirable that the meat has a bone, which will give a rich broth. The pulp is also desirable, so that later it can be cut into portioned pieces.
  2. Onions for kharcho must be a lot. By weight, it will be a quarter or a third of the weight of all meat. The onion is first fried and then stewed until the onion dissolves in the soup.
  3. Tomato. The real kharcho must include tomato puree from fresh tomatoes. If it's not in season, then you can add a blank of pureed tomatoes. It will give the necessary acidity and bright color to the dish.
  4. Another ingredient that gives the desired sourness to kharcho is tkemali. It can be a sauce made from plums or tklapi of the same name. You can use both components at once. The sauce will not only increase the concentration of acid, but also add spices, since real tkemali has at least two of them: cilantro and garlic.
  5. Adding tklapi. We often call it marshmallow from cherry plum, tkemali, blackthorn, grapes or any other fruits and berries from which this product was prepared. As the name implies, by appearance Tklapi is very similar to marshmallow. It is made from puree or cake left after squeezing the juice. Tklapi adds more color than tkemali or tomato puree. And also - the necessary sourness and a little sweetness.
  6. Spices. The composition of kharcho includes a whole set of spices, but sometimes it is replaced with a ready-made mixture of kharcho-suneli. If you could not buy it, then its composition will tell you what can be added to Georgian soup: fenugreek, coriander, dried garlic, basil, black pepper, turmeric, paprika, hot peppers, marjoram, savory.
  7. Sharpness. It is necessary in kharcho. But hot pepper or adjika is added based on personal taste preferences: someone loves it very much. spicy soup, someone - medium or slightly sharp.
  8. Rice. It must be added to thicken the soup. Mostly round varieties are used, which have more starch in their composition. But you don’t need to overdo it with the addition of rice, it should not dominate the overall ensemble, but be only a part of it.

The taste of the future dish depends on the combination of all the conditions for preparing kharcho.

Recipe: Georgian kharcho soup

Ingredients:

  • beef - 600-700 g;
  • onion - 200-300 g;
  • garlic - 2-4 cloves;
  • tomatoes - 300 g;
  • rice - ¼ cup;
  • tklapi - a flat cake, the size of a palm;
  • turmeric - ¼ teaspoon;
  • coriander - 1 teaspoon;
  • dried basil - to taste;
  • black pepper - ½ teaspoon;
  • ucho-suneli - ½ teaspoon;
  • fresh cilantro - 1 bunch;
  • salt.


Cooking:

  1. First you need to put the meat to boil. It is washed, poured with cold water and put on fire.
  2. While the beef is cooking, grate the tomatoes on a coarse grater to make a puree.
  3. The onion is finely chopped and fried in vegetable oil.
  4. All seasonings and crushed garlic are added there, mixed for a minute.
  5. Then pour in the tomato puree. Everything is stewed for 2-3 minutes.
  6. Strain the finished broth, cut the meat into portions.
  7. Add rice, pureed tomatoes with spices and tklapi to the broth and cook until the rice is ready, salt.
  8. Cut cilantro and garnish ready meal.

Soup kharcho with lamb

Ingredients:

  • lamb on the bone - 700-800 g;
  • onions - 2-3 onions;
  • tkemali - 3-4 tablespoons;
  • rice - ½ cup;
  • vegetable oil for frying;
  • tklapi - 100 g;
  • cornmeal - 2 tablespoons;
  • Imeretian saffron - ½ teaspoon;
  • coriander - 1 teaspoon;
  • hops-suneli - 1 teaspoon;
  • salt.


Cooking:

  1. Lamb is boiled for about 1.5 hours.
  2. Onions need to be fried in vegetable oil.
  3. Add to pan cornmeal and brown a little with onions. Corn flour in this case is used for thickening. If you don't have cornmeal, you can use regular wheat flour.
  4. Once the broth is cooked, strain it and add rice to it.
  5. Add saffron, crushed coriander and suneli hops to rice.
  6. Boil the rice for 10 minutes, then add the onion fried with cornmeal, tkemali and chopped tklapi.
  7. Salt the soup. While it is cooking, chop fresh herbs, which are placed in bowls when serving.

Soup kharcho fast

Ingredients:

  • onions - 2-3 onions;
  • tomatoes - 3 pieces;
  • tkemali - 3-4 tablespoons;
  • rice - ½ cup;
  • vegetable oil for frying;
  • kharcho-suneli - 1 tablespoon;
  • fresh parsley and cilantro - half a bunch each;
  • salt.


Cooking:

  1. Put rice to boil in 1.5 liters of water.
  2. Grate the tomatoes.
  3. Fry finely chopped onion in a pan.
  4. Add kharcho-suneli and tomato puree to it, simmer for 2-3 minutes.
  5. As soon as the rice is cooked, put the tomatoes with onions, add tkemali, salt.
  6. Bring soup to a boil and turn off.
  7. Decorate the finished soup with fresh herbs.

Video:

In Georgia, there are a lot of varieties of cooking kharcho soup, in our selection the most interesting ones.

Kharcho is a dish of Georgian cuisine. Contrary to popular belief, it is not cooked from lamb, but only from beef. This is his hallmark. Second salient feature real Georgian kharcho - the use of tklapi in it - a thick cherry plum sauce. And thirdly, as in many other Georgian dishes, grated walnuts. The listed components are not subject to replacement or partial withdrawal, otherwise the characteristic taste of the dish changes.

  • Hot red pepper
  • Black pepper (peas)
  • Parsley
  • cilantro
  • Bay leaf
  • Garlic - 2 tooth.
  • Walnuts (peeled) - 0.5 stack.
  • Carrot - 1 piece
  • Onion - 1 pc.
  • Sauce (Tklapi pastila from cherry plum or Tkemali sauce) - 0.5 stack.
  • Rice - 0.5 stack.
  • Beef - 1 kg
  • Khmeli-suneli
  • Tomato paste - 1 tbsp. l.

Wash the beef, pour cold water over it and cook, removing the foam, for 1.5 hours.

Then transfer the meat to a separate bowl.

Rinse rice, pour into boiling broth and salt to taste.

Spasser the chopped onions and grated carrots with the addition of tomato paste.

Add vegetables with tomato and crushed walnuts to the broth with rice, cook for 10 minutes.

Add hops-suneli, tklapi, bay leaf, peppercorns, hot peppers, garlic, greens pressed through a press into the kharcho.

Remove from fire. Cover with a lid and let it brew for 3-5 minutes.

Recipe 2: Georgian lamb kharcho

Dressing soups are very popular in Georgian cuisine. They are cooked with cereals, eggs, vegetables, spicy sauces, nuts and other ingredients that give soups rich taste and enrich them with proteins, vitamins and microelements. To dressing soups the well-known kharcho soup also applies. The consistency of kharcho in Georgian is much thicker than that of a simple one. rice soup, and the taste and aroma are more concentrated.

  • Lamb brisket 1 kg.
  • Water 3–3.5 liters.
  • Rice round grain 200 gr.
  • Lamb fat (butter) 90 gr.
  • Onion 240 gr.
  • Garlic 20 gr.
  • Tomato puree - 90 gr.
  • Tkemali 120 gr.
  • Suneli hops - 3 gr.
  • Dried cilantro 3 gr.
  • Fresh parsley 120 gr.
  • Red capsicum 3 gr.
  • Salt to taste

We wash the lamb brisket with cold running water, cut off excess fat and film with a knife. We cut the meat into pieces 2 by 3 cm, put them in a saucepan, pour 3 liters of cold water and boil until half cooked (about 45-60 minutes), periodically removing the foam.

We clean the garlic from the husk and chop finely. We wash the parsley with cold water, scald with boiling water and also finely chop. Grind parsley with garlic in a mortar. We clean the onion from the husk, chop into small cubes. Lubricate the pan with lamb fat or butter and fry chopped onion with tomato puree, stirring, 5-7 minutes. Then add suneli hops and dried cilantro to the same place. We sort the rice and rinse thoroughly with cold water.

Put washed rice, garlic and sauteed onion with tomato puree, tkemali sauce and salt into the lamb broth. Cook the soup for 40-60 minutes, and add the garlic, mashed with parsley, and red capsicum. Boil kharcho for another 3-5 minutes and turn off. Let it brew for 5-10 minutes, and then we take out capsicum from kharcho and throw it away.

Pour the finished kharcho into plates and sprinkle with parsley. Enjoy your meal!

Recipe 3, step by step: Georgian soup kharcho

Kharcho in Georgian is a real gem of oriental cuisine. As you know, it is famous for its unusual spicy dishes. So kharcho soup was no exception to this rule. His taste is really very unusual - sour, with pronounced spicy and nutty notes.

If you cook a really real Georgian kharcho soup, that is, according to its classic recipe, then only beef should be used in cooking. Although in some regions of this eastern country it is quite acceptable to replace beef with lamb. So the choice is yours!

Unusual in kharcho soup and its dressing, which, in fact, is the basis of the dish. It is made on the basis of a special variety of plums Tkemali or Tklapi. However, since it is rather problematic to find such a gas station outside of Georgia, we will replace it with a gas station from canned tomatoes. In general, this will this dish Oriental cuisine is more familiar to our taste.

So, let's start cooking, guided by the recommendations of this photo recipe!

  • lamb - 300 gr
  • water - 1 l
  • cilantro - 1 bunch
  • ground coriander - 30 gr
  • onion - 3-4 pieces
  • vegetable oil - 70 ml
  • walnut - 100 gr
  • garlic - 3-4 cloves
  • chili pepper - 1 pc.
  • tomato - 200 gr
  • canned tomatoes— 400 gr
  • salt - to taste
  • ground black pepper - to taste
  • dried paprika - 1 tsp

Before we begin the very process of making Georgian-style Kharcho soup with lamb and nuts, you should make sure that all necessary ingredients and then prepare them. It is necessary to wash the greens and vegetables, peel the walnuts from the shell.

Now we start preparing the broth. Rinse lamb well in running water, put it in a deep saucepan, pour water over it. We also put the onion there (whole, it only needs to be peeled) and sprigs of greens. It is necessary to cook the broth until the meat is well boiled.

Finely chop one large onion, and finely chop the chili pepper in the same way. These two ingredients will need to be fried in sunflower oil.

In a saucepan with onions and chili peppers, you will need to add medium-sized chopped fresh tomatoes. Let it all simmer together for 10-15 minutes.

While the base for Kharcho soup is stewing in a saucepan, we can get down to meat. It must be cut into medium-sized pieces. Then the meat must be added to the vegetables and stew it all together a little. After that, pour the broth into the saucepan. Just keep in mind that a whole onion, and the greens from it will need to be removed in advance.

Using a knife, you need to crush the garlic cloves, add dry coriander to it and pour all this on top with a small amount of sunflower oil.

Add finely chopped cilantro to garlic and coriander. All these ingredients must be mixed well.

We add all this to our Georgian kharcho, which is languishing on the stove, and mix everything thoroughly!

Our Georgian kharcho soup is almost ready. It remains only to add canned tomatoes and crushed walnuts to it and cook it all for another ten minutes.

Now this is original Georgian dish it remains only to pour on plates and beautifully serve to serve!

Recipe 4: Georgian kharcho with nuts (step by step)

  • Beef is not very fat, but not quite lean, without bones - 1 kg.
  • Onion - 2-3 medium-sized heads.
  • Tomatoes - 500 gr. fresh or 400 gr canned own juice.
  • Walnuts -350 gr.
  • Spices, namely: suneli hops, suneli ucho, ground coriander - 1 dessert spoon each.
  • Imeretian saffron (for lack of it, you can skip it) - 1 tsp
  • Garlic - 4-5 cloves.
  • Corn flour - 1 tablespoon (can be replaced with half a tablespoon of wheat flour)
  • Butter -50 gr.
  • Chili pepper dry coarsely ground (flakes)

Meat cut into small pieces, onion cubes.

Pour boiling water over fresh tomatoes, remove the skin, cut into pieces. It’s easier with canned ones - open a jar.

We 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 evaporates, add oil and onion, fry together until almost cooked, if it is very dry, you can add a few tablespoons of water.

While it is stewing and fried there, we will prepare spices and nuts. We put everything together in a blender, add a little salt and break it at full power.

Put the resulting fragrant oily mass in a bowl, add 1 tbsp. cornmeal (to add density, cornmeal can be replaced with less wheat flour, but cornmeal is suitable for nuts in structure, so it’s better to put it anyway). Mix well and set aside.

Add tomatoes to the meat fried with onions, a little, somewhere a glass of water, salt and continue to cook until the meat is completely cooked.

We crush the garlic in a press or crush it in a mortar. I have a pepper like this - large and unevenly chopped.

We dilute the nut mass with water, make sure that there are no lumps, in terms of density it should be like liquid sour cream.

Pour into cooked meat. While stirring, bring to a boil, add garlic and pepper. We adjust the amount of pepper to taste, let it boil again and turn it off. And immediately eat it when it's hot - it's even hotter!

Recipe 5: Gurzin soup with chicken kharcho (with photo)

You can, of course, say that chicken kharcho is not kharcho, the recipes for this soup may differ in various ingredients, but beef is always present in it. We will assume that the chicken kharcho recipe is a variation on the classic Georgian soup. The main thing is that chicken kharcho is very tasty!

  • Chicken - 1 kg
  • Onion - 100 g
  • Flour - 25 g
  • Tomatoes - 500 g
  • Walnut kernels - 1.5 cups (to taste)
  • Garlic - 10-15 g
  • cilantro - 1 bunch (to taste)
  • Bay leaf - 1-2 pcs. (taste)
  • Black peppercorns - 10 pcs. (taste)
  • Allspice peas - 4 pcs. (taste)
  • Salt - 1 tbsp. spoon (to taste)
  • Cinnamon - 1 pinch (to taste)

How to cook chicken kharcho soup: prepare the chicken (preferably fatty) - wash, remove the insides.

Prepared chicken cut into pieces.

The chicken is placed in a pot.

Then pour water and put to boil. Bring to a boil, then reduce the heat, cover with a lid and cook at a low boil.

Peel, wash and finely chop the onion.

The still not quite soft chicken, after about 45 minutes, is taken out of the broth and some of the fat is removed from it (optional). The broth is set aside. The chicken is transferred to a cauldron or pan. Onions are put together with chicken. And closing the lid, simmer over low heat for 10-15 minutes.

The flour is dried in a dry frying pan, over medium heat (about 2-3 minutes), stirring occasionally.

After that, while stirring, pour in the dried flour and continue to simmer for another 7-10 minutes over low heat.

Tomatoes are cut with skin into 4 parts. Boil fresh tomatoes in a small amount of water (10-15 minutes or until soft).

Then the tomatoes are rubbed through a sieve (the skins will remain in the sieve).

Grind walnut kernels, garlic, pepper, cinnamon in a mortar, adding warm broth. To simplify the work, you can use a blender.

Wash and cut greens.

The broth is heated, the chicken stewed with onions is put in it, boiled for 10 minutes, after which the mashed tomatoes, crushed nuts with garlic and spices are added. Kharcho is seasoned with salt, bay leaf, cilantro and boiled chicken kharcho for another 10 minutes.

Chicken kharcho soup is ready. Enjoy your meal!

Recipe 6: Classic Kharcho Soup with Walnuts

The soup prepared according to this recipe is delicious.

  • meat 500 g
  • carrot 1 pc
  • onion 2 pcs
  • garlic 1 pc
  • steamed long grain rice 1 cup
  • tkemali 3 tbsp. l.
  • Can be substituted with tomato paste
  • ground coriander 1 tsp
  • suneli hops 1 tsp
  • walnuts 200 g
  • greens 1 bunch.
  • bay leaf 3 pcs
  • salt and pepper to taste

Meat (ideally beef, but pork is also suitable) is welded, washed under water, put in clean water and cook the broth for 1.5 hours.

Rice is well washed and poured with warm water.

We clean the nuts from excess husks and shells.

And fry in a frying pan without oil over low heat until they start the oil. This takes about 10 minutes.

We clean the head of garlic, pass through a press and mix with nuts. We crush to a pasty state.

When our broth is ready, we take out the meat from it, tear it into pieces and throw it back. Also add tkemali or tomato paste. We cook for 10 minutes.

We cut the carrot into cubes and send it to the pan. We cook for 10 minutes.

Onion cut into half rings along. Right along. Then the onion will remain dense. We send it to the pan and cook for another 15 - 20 minutes.

Now we throw spices - suneli hops, coriander, bay leaf, salt and pepper. And let it boil for another 10 minutes.

Finely chop the greens.

We throw it into the soup and turn it off after a couple of minutes.

Enjoy your meal!

Recipe 7: Georgian soup kharcho with beef

Do you know how to cook Georgian kharcho soup? If not, then we will be happy to introduce you to the recipe for making this delicious Georgian beef soup at home. Kharcho is not cooked quickly, it takes time. If it is, then take the meat with the bone and cook it for 2-2.5 hours, it will be tastier. Instead of the traditional cherry plum puree, you can take tomato paste and tomatoes, this is acceptable, as there are different recipes for this dish in different regions of Georgia.

  • beef - 400 g;
  • onions - 120 g;
  • carrots - 120 g;
  • tomatoes - 80 g;
  • tomato paste - 50 g;
  • steamed long rice - 50 g;
  • garlic - 4 teeth;
  • walnuts - 100 g;
  • coriander - 2 tsp;
  • parsley or cilantro - 50 g;
  • hops-suneli - 5 g;
  • ground red pepper - 5 g;
  • vegetable oil - 15 g;
  • salt, bay leaf, seasonings and spices for the broth.

We cut the beef pulp coarsely, boneless meat will allow you to keep within about 2 hours to cook the entire dish.

We put the chopped beef in a saucepan, add spices and seasonings - bay leaf, peppercorns, a little garlic, onions, herbs and parsley roots. I also put the outer leaves from the stem of the leek, this perfect seasoning for the broth.

Pour 2 liters of cold water, cook over moderate heat for 1.5 hours, no salt is needed.

While the beef is cooking, prepare the rest of the ingredients. In hot oil, fry finely chopped onions and grated carrots on a coarse grater.

Add tomato paste and chopped tomatoes.

Fry vegetables with tomato paste, add washed rice.

We take the meat out of the broth, put it in a saucepan with the rest of the ingredients. Pour the strained broth, put on the stove, cook over low heat for 25-30 minutes after boiling.

While the cooking process is being completed, prepare the seasonings. Fry coriander seeds in a dry frying pan, crush in a mortar. We grind walnuts, garlic and herbs in a blender, decide for yourself - cilantro or parsley, as they say, to taste and color.

Add coriander, walnuts with garlic and herbs, ground red pepper, suneli hops to the pan 10-15 minutes before readiness, mix. Then salt the soup to taste.

Remove from the stove, leave the finished dish in the pan for 15-20 minutes.

We serve hot to the table, fresh pita bread will come in handy.

Beef kharcho soup is a dish of Georgian cuisine, translated as "beef soup". In the traditional version, kharcho soup is prepared only with beef. Fragrant, hearty, hot dish can be prepared according to different recipes. But there are basic principles for preparing kharcho: the obligatory use of beef, walnuts, herbs, hot peppers and an acidic base - tklapi, made from cherry plums or plums.

In everyday life, tklapi can be replaced with tomatoes, fresh cherry plums in summer, and tkemali sauce in winter, mashed tomatoes, lemon juice, tomato paste or pomegranate juice,

A lot of herbs, seasonings and spices are also added to kharcho. Almost all recipes contain cilantro, basil, parsley, as well as hot pepper, ground black and allspice, hops - suneli, garlic and bay leaf. All these components give the Georgian soup a unique flavor. You can experiment: change the ingredients, proportions and every time you get new shades of taste.

The main cooking secret delicious kharcho- do not spare spicy spices and herbs.

Tklapi is a pastille made from dogwood or cherry plum, which is dried into thin, almost transparent sheets.

Soup recipes - kharcho.

How to cook beef kharcho soup - 14 varieties

Real Georgian kharcho is made only from beef and tklapi sauce. Enjoy the taste of this wonderful dish!

Ingredients:

  • beef with marrow bone - 400 g
  • garlic - 1 head
  • carrots - 1 pc.
  • onion - 1 pc.
  • rice - 4 tbsp. l.
  • walnut - 0.5 tbsp.
  • dill - 1 bunch
  • cilantro - 1 bunch
  • parsley - 1 bunch
  • tklapi sauce - 0.5 tbsp.
  • hops - suneli
  • ground black pepper.

Cooking:

Boil the meat in 1.5 liters of water. After two and a half hours, remove the meat from the broth, remove the bone, cut the flesh into pieces and send back to the broth.

When the broth boils put tklapi.

Cut carrots into cubes, onions into thin strips. Put vegetables in a saucepan. Cook until potatoes are half cooked.

Rinse the rice and put in the broth.

Grind walnuts in a mortar. Mince the garlic. Also send nuts and garlic to the pan.

Cook for 15 minutes. Add hops - suneli and salt. Boil a little and send chopped greens to the soup. Stew for a few minutes under the lid and pour into plates.

Recipe for making tklapi sauce: tear the plate into pieces and pour hot water over it. The sauce will be ready when the tklapi is completely softened.

Delicious soup - kharcho with beef

The soup is thick, spicy and spicy. Walnuts, an abundance of spices, garlic and a rich taste of meat - what could be tastier?

Ingredients:

  • beef brisket - 500 g
  • onion - 3 pcs.
  • rice - 4 tbsp. l.
  • tomato paste - 70 g
  • tomatoes - 1 pc.
  • suneli hops - 2 tsp
  • walnuts - 0.5 tbsp.
  • cilantro
  • parsley
  • dill
  • Bay leaf
  • garlic - 6 cloves
  • black pepper
  • Red pepper
  • salt.

Cooking:

Boil the meat until done. Add pic.

Onion cut into strips. Tomatoes - cubes. Saute onions with tomatoes and tomato paste.

Grind walnuts in a blender.

Put nuts, roast, hops - suneli and chopped greens into the broth. Boil for a few minutes. Pour the soup into bowls.

The combination of well-boiled meat and adjika, the aroma of nuts and spicy greens, smoked salt with the taste of hot chipotle pepper - all this gives kharcho soup a characteristic smell and a special aroma.

Ingredients:

  • beef - 500 g
  • onion - 1 pc.
  • garlic - 1 head
  • adjika - 25 g
  • tomato paste - 100 g
  • ucho - suneli - 2 tsp
  • Bay leaf
  • ground coriander - 1 tsp
  • Imeretian saffron - a pinch
  • cilantro
  • parsley
  • smoked salt.

Cooking:

Cut the beef into pieces and cook until tender.

Chop the onion, mince the garlic.

Sauté the onion and some of the garlic with oil. Add adjika, cilantro, tomato paste and simmer for another half hour.

Add smoked salt, coriander stalks, bay leaf, saffron, suneli to the broth with ready meat. Bring to a boil and add washed rice. After 10 minutes, send garlic, cilantro and parsley to the pan. Season with smoked salt flavored with hot chipotle peppers - smoke-dried chili peppers.

Bring to a boil and insist five minutes.

Utskho-suneli is a Georgian spice with a special delicate nutty aroma. Utskho-suneli is obtained from blue fenugreek. Imeretian saffron is a spice that is obtained from the petals of Marigolds. The spice has a powerful aroma, so a very small amount is added to dishes.

Soup - kharcho with tkemali sauce

A real Georgian soup on your table - spicy, spicy, rich and very tasty!

Ingredients:

  • beef - 500 g
  • rice - 100 g
  • nuts - 100 g
  • tkemali sauce - 3 tbsp. l.
  • onion - 1 pc.
  • Bell pepper- 1 PC.
  • red ground pepper
  • hops - suneli
  • garlic - 4 cloves
  • tomato paste - 60 g
  • cilantro
  • Bay leaf
  • salt.

Cooking:

Boil meat with salt and bay leaf.

cook vegetable dressing: Finely chop the onion and fry in oil. Add tomato paste, chopped walnuts and garlic. Simmer a little and remove from heat.

Remove the cooked meat from the broth, cut into pieces and return to the pan.

Bring to a boil and add washed rice.

Cut the pepper into strips and add to the pot.

When rice is almost ready, add tkemali sauce and vegetable dressing with nuts. Bring to a boil and put hops - suneli, ground red pepper and cilantro into the soup.

Boil for a few minutes and remove from heat.

The hearty taste of kharcho soup with plums is distinguished by its unique taste and special aroma. Be sure to cook it and please your loved ones.

Ingredients:

  • beef - 500 g
  • onion - 2 pcs.
  • garlic - 3 cloves
  • tomatoes - 2 pcs.
  • rice - 100 g
  • plums - 100 g
  • black peppercorns
  • cilantro
  • parsley
  • dill
  • salt.

Cooking:

Cut the beef into pieces and boil until tender.

When the meat is cooked, send chopped onion and garlic, sour plums, rice and pepper to the broth. Boil for half an hour.

A few minutes before the end of cooking, fry the sliced ​​\u200b\u200btomatoes in oil and put them in the soup.

Boil no more than 5 minutes. Add chopped cilantro, dill and parsley to the soup. Boil. Soup can be served.

Traditional Georgian soup will not leave anyone indifferent. Not all required ingredients? Prepare a simplified version of kharcho soup. It turns out very tasty.

Ingredients:

  • beef - 500 g
  • rice - 80 g.
  • potatoes - 2 pcs.
  • tomatoes - 2 pcs.
  • onion - 1 pc.
  • garlic - 3 cloves
  • olive oil - 1 tbsp. l.
  • tomato paste - 4 tbsp. l.
  • parsley
  • Red pepper
  • salt.

Cooking:

Cut the meat into pieces and cook until tender.

Rinse the rice, cut the potatoes into cubes, chop the onion and garlic.

Peel the tomatoes and cut into cubes.

Send potatoes, rice and half of the tomatoes to the pan with the finished meat. Cook until potatoes and rice are cooked.

Fry the onion in a frying pan with the addition of the remaining tomatoes and tomato sauce. Simmer for 5 minutes and put the roast in a saucepan.

At the end of cooking, add garlic and chopped herbs. Bring to a boil and remove from heat.

One of the most delicious first dishes are kharcho. And Georgian kharcho with green tkemali is just delicious.

Ingredients:

  • beef on the bone - 500 g
  • green tkemali - 100 g
  • onion - 1 pc.
  • rice - 100 g
  • garlic - 3 cloves
  • roasted walnuts - 100 g
  • potatoes - 1 pc.
  • cilantro
  • hops - suneli
  • ground pepper
  • dry chili pepper - 1 pc.
  • 1 small bunch of cilantro
  • salt.

Cooking:

Boil the meat until done.

Cut potatoes and onions, send to the broth. After a few minutes, add washed rice, chili peppers and suneli hops.

Grind nuts, garlic, herbs and tkemali in a blender.

When the potatoes and rice are cooked, add the mixture to the pot. Bring to a boil and remove from heat.

After half an hour, the soup can be served at the table.

For red tkemali, they take the fruits of wild-growing blackthorn and add dry herbs and spices. Green tkemali is made from green, bitter wild plum or from not quite ripe cherry plum, which is called “tkemali” in Georgia. Fragrant fresh herbs are added to green tkemali. Therefore, green tkemali has a special aroma and taste.

A huge amount of spices make kharcho soup simply incredibly tasty. Take the time and effort, be sure to treat your family with real Georgian kharcho.

Ingredients:

  • beef - 1 kg
  • round rice - 100 g
  • onion - 3 pcs.
  • carrots - 1 pc.
  • cilantro and parsley roots
  • stalk of celery - 1 pc.
  • tomatoes in their own juice - 400 g
  • Tkemali sauce - 2 tbsp. l.
  • garlic - 5 cloves
  • cilantro
  • parsley
  • bay leaf - 2 pcs.
  • cinnamon - 1 pc.
  • clove buds - 4 pcs.
  • peppercorns
  • dried chili pepper - 3 pcs.
  • coriander seeds - 1 tsp
  • Dill seeds
  • dried parsley
  • dried basil
  • ground coriander
  • dried marjoram
  • black pepper
  • salt.

Cooking:

Boil the meat with the addition of coarsely chopped carrots, whole onions, bay leaves, parsley and cilantro roots, celery and ground pepper.

When the meat is ready, remove the vegetables from the broth. They won't be needed anymore.

Meat cut into cubes. Do not remove meat from ribs.

Dip the washed rice into the broth.

Fry coarsely chopped onions in oil. Add boiled meat and fry well. Pour tomatoes in their own juice, Tkemali sauce, all spices, coriander seeds, ground black pepper and dried herbs into a saucepan. Simmer for 5 minutes. Add finely chopped garlic and salt to taste.

Send the roast to the broth. Boil 5 minutes. Pour into bowls.

Saffron - the most expensive spice in the world, red basil, the aroma of which resembles the smell of allspice, paprika, ground coriander, exotic sumac and burning adjika makes kharcho soup not just tasty, but incredibly tasty. Treat fragrant dish dearest guests.

Ingredients:

  • beef - 500 g
  • carrots - 1 pc.
  • onion - 2 pcs.
  • rice - 100 g
  • red basil
  • parsley
  • peppercorns
  • Bay leaf
  • walnuts = 100 g
  • saffron - 1 tsp
  • garlic - 3 cloves
  • ground coriander
  • hops - suneli
  • sumac
  • paprika
  • tomato paste - 20 g
  • adjika - 1st. l.
  • salt.

Cooking:

Cut the meat into pieces, boil with the addition of carrots, onions, bay leaves, peppercorns, salt and a bunch of parsley.

When the meat is cooked, remove the vegetables from the broth. Pour in the washed rice.

Crush the nuts in a mortar. Fry carrots and onions.

In half-cooked rice, add all the spices, nuts and fried onions and carrots. Boil until the rice is cooked.

Add chopped garlic, tomato paste and adjika.

Before serving, put the greens on the plates.

Sumac is an exotic Persian spice made from the ground red fruits of the sumac shrub. It has a light and pleasant acidity.

Many argue that kharcho should be cooked only with fresh tomatoes. Try it, maybe you will like this recipe the most.

Ingredients:

  • beef - 1 kg
  • round rice - 100 g
  • onion - 2 pcs.
  • carrots - 2 pcs.
  • tomatoes - 5 pcs.
  • burning Green pepper- 1 PC.
  • parsley
  • hops - suneli
  • basil
  • allspice
  • carnation
  • cinnamon
  • salt.

Cooking:

Cut the meat into pieces and fry in oil. Add coarsely chopped carrots and onions to the meat.

Pour in cold water and put the pan on the fire.

Prepare the dressing: remove the skin from the tomato, cut into cubes and simmer in a pan. Hot pepper chop, add to the tomatoes and stew a little more.

Add chopped nuts, spices and roasted tomatoes to the broth. Boil. You can start eating.

This recipe is a real find for everyone who loves spicy Georgian cuisine. Treat yourself and your loved ones!

Ingredients:

  • beef - 600 g
  • onion - 2 pcs.
  • celery
  • tomato - 1 pc.
  • rice - 130 g
  • Tkemali sauce
  • tomato puree - 1 tbsp. l.
  • chili pepper - 2 pcs.
  • 1 st. l. tomato puree
  • adjika - 1 tbsp.
  • garlic - 4 cloves
  • cilantro
  • parsley
  • fenugreek
  • ground coriander
  • savory
  • vegetable oil
  • salt.

Cooking:

Boil the meat until done. Onion and tomato cut into cubes and fry in oil.

Remove the cooked meat from the broth, cut into pieces and send back to the broth. Next lay out the vegetable dressing.

Finely chop the chili pepper and send to the pan.

Post pic. Boil rice until half cooked and add spices, salt, adjika, tomato puree and tkemali.

When the rice is completely cooked, put finely chopped greens and garlic. Boil. Let stand for half an hour.

No time to cook classic soup kharcho with a lot of ingredients? Prepare kharcho in a slow cooker. Even with a small set products, the soup is very tasty!

Ingredients:

  • beef fillet - 300 g
  • potatoes - 4 pcs.
  • onion - 1 pc.
  • rice - 80 g
  • tomato paste - 40 g
  • vegetable oil
  • garlic - 3 cloves
  • greens
  • salt.

Cooking:

Cut meat and potatoes into pieces. Chop onion and garlic.

Pour oil into the multicooker bowl, put onion and tomato paste. Install the program "Frying". Cook with the lid open, stirring.

At the end of frying, put potatoes, meat, rice, spices, garlic and salt. Pour in water and mix.

Install the Soup program. At the end of the program, add finely chopped cilantro and parsley.

We deviate from the rules of cooking classic kharcho and cook a quick soup similar to kharcho. I just really want something tasty, but the possibilities are limited.

Ingredients:

  • ground beef - 500 g
  • onion - 1 pc.
  • garlic - 2 cloves
  • vegetable oil
  • tomato paste - 2 tbsp. l.
  • tkemali - 2 tbsp. l.
  • rice - 5 tbsp. l.
  • hops - suneli
  • ground black pepper
  • salt.

Cooking:

Rinse rice and put to boil.

Chop onion and garlic, heat in oil in a pan. Add mince and fry well. Send tomato paste and tkemali to minced meat. Simmer for 3 minutes, put the frying in a pan with rice.

Add spices and cook until rice and minced meat are cooked.

Put chopped greens on plates.

A simple kharcho soup recipe with a minimum number of ingredients. If your broth was cooked in advance, then such kharcho soup can be prepared very quickly for lunch.

Ingredients:

  • beef - 500 g
  • onion - 3 pcs.
  • rice - 4 tbsp. l.
  • ripe tomatoes - 4 pcs.
  • garlic - 1 clove
  • cilantro
  • parsley
  • hops-suneli
  • basil
  • Bay leaf
  • allspice
  • salt.

Cooking:

Remove the cooked meat from the broth and cut into cubes.

Finely chop the onion, herbs, garlic and tomatoes.

Fry the onion in a pan. Add meat to it. Put out.

Add tomatoes. Stew a little more and send the frying to the boiling broth.

Pour out the rice. Cook until done. Add all spices and fresh herbs. Bring to a boil and remove from heat.

The spicy taste of kharcho soup in this recipe is given not only by spices and herbs, but also by an unusual pomegranate juice dressing. Very interesting!

Ingredients:

  • beef - 1kg
  • rice - 100 g
  • tomato paste - 1 tbsp. l.
  • onion - 4 pcs.
  • flour - 1 tbsp. l.
  • parsley root
  • crushed nuts - 0.5 tbsp.
  • bay leaf
  • ground black pepper
  • hops-suneli
  • pomegranate natural juice- 0.5 st.
  • cilantro
  • basil
  • parsley
  • hot pepper - 1 pc.
  • garlic - 5 cloves
  • salt.

Cooking:

Boil the meat until done. Remove the cooked meat from the broth, cut into pieces and send back to the broth.

Add washed rice to the broth. Boil for 10 minutes and put the tomato paste into the broth.

Finely chop the onion and fry in oil with flour. Grate the peeled parsley root.

Add bay leaf, black pepper, fried onion and parsley root to the pan.

Grind the nuts in a blender and send them to the soup. Boil. Pour in pomegranate juice and add suneli hops.

Grind garlic, hot peppers, cilantro and basil and send to soup. Bring to a boil, remove from heat.

You can choose your recipe or try all the recipes one by one. Of course, real kharcho soup turns out to be tastier when the soup is prepared according to all the rules. Please yourself and your loved ones with delicious, fragrant, spicy and spicy Georgian soup.

We cut the meat into pieces with a reversal of 2-3 centimeters and cook after boiling over low heat for 2-2.5 hours. Or, if you have bones, then cook and then cut off.


If the water has boiled away a lot - do not be afraid, add boiling water. We check the readiness of meat by the way it easily falls apart into fibers, and the connective sinewy tissues turn into jelly.
If ready, we take out the meat from the broth (we will return it at the very end) and lay the rice, previously washed in cold water preferably seven times.


Most likely, it will seem to you that there is not enough rice for such an amount of broth. At least that's how it always seems to me. But don't worry, everything will be fine when it boils. If you put more, then in the end you will safely get not soup but rice porridge but also delicious. It's happened to me so many times. Let me remind you, one third of a faceted glass for 2.5-3 liters of broth.
Then we wait 15 minutes and make the first bookmark.
The first bookmark consists of onion, tomato base, ground walnuts and bay leaf. Onion, cut into small cubes, we stew in two tablespoons vegetable oil to transparency.


In no case do not bring it to golden. AT this recipe this is not allowed. Salt it in a pan to give juice and simmer over low heat. Add tomatoes. In my case, this is a preparation from the summer, consisting of ground and boiled tomatoes. You can use tomatoes (a couple of pieces) and even tomato paste (a couple of teaspoons) diluted with water. We increase the heat, simmer our onion-tomato mixture for 3-5 minutes and pour it into the soup along with bay leaves.


Lay in pre-ground walnuts.


Put the pieces of meat back. Salt to taste.
After 5-7 minutes, we make a second bookmark consisting of ground spices. Namely, from ground red and black pepper, coriander seeds, cinnamon and suneli hops.


The third bookmark in another 5 minutes. We put finely chopped garlic and a lot of our chopped greens.


Immediately turn off the heat and insist under the lid for another 5 minutes.
That's it, you're done.
Pour into a bowl and enjoy.


Now, I would like to write about some of the nuances. Note. Of course, this is somehow not customary, but potatoes are not used in kharcho. Further. There are variants of the so-called "acidification" of kharcho soup. Namely, the use of tklapi. Tklapi is dried, pre-rubbed pulp. sour plums such as cherry plum or tkemali. Or add fresh cherry plum or tkemali sauce. In short, if all this is there - well, we use it. If not, then, as in our case, we use the natural acid of tomatoes.
I would like to talk about walnuts. If it’s not kharcho without beef, then it has the right to be without nuts. The point is that after adding nut butter the soup, I would say, loses its visual appeal a little. But here, as they say, it's your choice. Without nuts, it will look much more aesthetic and appetizing, but it will also lose some touch of Georgian authenticity. Although this is not critical. Well, or just someone does not like nuts. Do not worry, cook without them, you still get a real kharcho.
Here. Say whatever you wanted to say.
Prepare, try. Do not be afraid, and you will definitely succeed. Leave comments.
Thank you. Bon appetit, and see you soon.