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Soup kharcho step by step recipe. Soup kharcho: the best recipes

Let me start with the polemic. I don’t know, with whose light hand the myth about the most correct and real kharcho soup was established on the Internet as it was prepared without fail with the participation of tklapi. This is not true! Soup kharcho on tklapi - wonderful recipe, but there are many kharcho traditions in Georgia, and soup with plum pita bread is not the only and not even the most common one.

About losses and compensation

However, there are some grounds for myth-making. Much has been simplified and adapted to mass tastes. So, in the original kharcho, a classic recipe, it is prepared from beef brisket, while any meat broth is allowed for a “public catering” soup. The next lost part is the sour base of kharcho, reduced exclusively to tomato paste, as well as garlic-nut dressing.

There were no acquisitions. Potatoes are satisfying, cheap, familiar. Meanwhile, there are no potatoes in the Georgian original. And carrots, by the way, too ... From vegetables, they put onions in kharcho (they sauté or boil them whole, and then throw them away), garlic, a lot of greens and tomatoes (not always).

Soul kharcho - sour base, spices

Ask any elderly hostess or her daughter, who diligently absorbed her mother's recipes, preparing to pave the way to a man's heart, what distinguishes kharcho from other soups, and they will answer you without hesitation - "a good spoonful of tomato paste." Oh, how is kharcho without pasta?

But do not fall for the confident tone of a Soviet hostess when it comes to Georgian cuisine. Christopher Columbus was not yet born, who opened the way to American nightshade, when barefoot Georgian girls gathered on the slopes of the mountains wild plums to prepare the base for the spicy soup.

Tklapi- this is what kharcho could not be imagined without before the appearance of tomatoes on Georgian soil. Without a piece of sun-dried cake made from the pulp of cherry plum, which was the sour base of the classic kharcho.

Can replace tklapi fresh cherry plum broth or tkemali sauce. However, if you get to Georgia and try kharcho with tomatoes in a restaurant, I don’t advise you to be indignant that you were fed an insufficiently authentic dish. Tomatoes, including tomato juice and tomato paste in classic recipes, kharcho is widely used today.

Herbs and spices- the second most important component of the soup. And yet, not even the second, but one of the first. Just like plum sourness, kharcho should have a piquant flavor that is created by a complex combination of garlic, nuts, spices and herbs. Just do not repeat the classic delusion of people familiar with Georgian cuisine by hearsay. Its peculiarity is spice, not sharpness, aroma - but not hotness.

In kharcho put cilantro, parsley, capsicum red pepper, basil and seasoning utskho-suneli (fenugreek). The popular mix of hops-suneli gives not quite the exact taste, but in the absence of ucho-suneli it will fit.

Garlic-nut dressing(the same is used in) maybe, or maybe only garlic, but nuts are very, very suitable for soup, you must definitely try it with nuts.

Kharcho soup, classic beef recipe

INGREDIENTS:

  • beef brisket - half a kilogram
  • rice - 1/3 cup
  • walnuts- 2/3 cup
  • onions - 2 large onions
  • parsley root - 2 pcs
  • garlic - 3-4 large cloves
  • cilantro and basil - a large bunch
  • sour base - lavash tklapi with a palm or its substitute to taste. You can focus on 4 tablespoons of tkemali sauce or a glass of grated tomatoes
  • hops or ucho-suneli - to taste
  • black pepper (freshly ground) - to taste
  • bay leaf, salt - to taste
  • vegetable oil
  • water - to yield three liters of ready-made soup

How to cook kharcho in Georgian

    1. Chop the meat into medium pieces so that each eater gets four things on a plate, dry, put in cold water, bring the broth to a boil.
    1. Lower the heat and carefully skim off the foam until it stops forming. After that, you can leave the broth to boil on its own over low heat for about two hours (depending on how quickly the meat is cooked). The broth should be rich and the meat soft, as the next steps will be short.
    1. While the broth is cooking, sauté for vegetable oil vegetables - finely chopped onion and parsley root.
    1. Rinse the rice well.
    1. Put rice in the finished broth, and when it boils a little - vegetables, bay leaf, crushed coriander seeds, pepper, salt, a palm-sized piece of tklapi or its substitute (tkemali, cherry plum, pomegranate juice, grated tomatoes), suneli.
    1. Let the soup simmer quietly for another 10-15 minutes, and send the crushed garlic (plus nuts, if you make with them) and greens (finely chopped cilantro and basil) into the already prepared one. And finally adjust kharcho for salt-pepper-spices.
    1. Leave the soup under the lid and serve hot.

How to cook tklapi

Tklapi is made from cherry plum, this is a kind of sour marshmallow from it. Cherry plum is poured with water, boiled for 15 minutes, and then the bones are removed and ground on a sieve to form a thick mass. The mass must be spread out on a flat wooden surface, slightly pressed, stretched, rolled out with a rolling pin into a sheet and dried in the sun. You can store it by rolling it with a handkerchief or a roll.

If there is no tklapi ...

The closest substitute for lavash tklapi is a decoction of cherry plum. Take it for this amount of soup two handfuls, remove the bones and boil well in a small amount of water. Pound it to make a thick gruel, or even better wipe it through a colander - this way the hard peel does not get into the soup.

But, again, fresh cherry plum happens in summer or early autumn, and hot spicy soup is most wanted in winter. In this case, stock up on a couple of pomegranates to get half a glass of pomegranate juice. Another option is to buy it at any major supermarket. And finally fresh tomatoes, peeled and grated.

And finally, fresh tomatoes, peeled and grated.

Beef kharcho - a classic recipe with tomatoes

Megrelian kharcho soup

In western Georgia, there is the area of ​​​​Samegrelo, which is inhabited by Mingrelians. This peculiar “tribe” has created its own language (Georgians from other parts of the country do not understand Megrelian) and their own unique traditions in literally every area of ​​life, including culinary. Megrelians have a particularly spicy cuisine, brought to perfection, honed to perfection, verified to the grain of spice. There are many Megrelian varieties of kharcho soup, here is one of them - with adjika - for the collection. This soup is both spicy and spicy.

INGREDIENTS FOR MEGRELIAN HARCHHO:

  • beef or calf meat - 1 kg
  • walnuts (crushed) - half a glass;
  • onions - 3 onions;
  • megrelian adjika
  • cilantro - 2 bunches
  • Imeretian saffron - 1 tbsp. l.
  • ucho-suneli - to taste
  • ground coriander - a little
  • white dry wine– 100 g
  • butter - 2 tbsp. l.
  • ground black pepper
  • handful of rice (optional)
  • tomatoes - 2-3 pcs. (optional)

As you collect the ingredients for the soup, please note that Imeretian saffron is a powder of dried flowers of garden marigolds (the so-called "yellow flower"), and not ordinary saffron.

Megrelian adjika is a special, very spicy type of sauce, the recipe of which I will give below.

Megrelian kharcho with adjika

Wash fatty meat, dry, cut into cubes one and a half to two centimeters thick and fry in butter or vegetable (refined) oil. Put in a saucepan, add finely chopped onion to it, pour wine with a little water and leave to simmer for half an hour over low heat. If there is no fatty meat, put an additional piece of butter in the pan.

Grind the peeled nuts with a meat grinder, add them to the pan with stew, and with them - herbs and spices. Stir.

If you have a mortar and enough culinary passion, do not use a meat grinder or blender to grind nuts. In a mortar, they give off fragrant oil, which significantly improves the taste of the soup. Crush the nuts with herbs and spices along with coarse salt.

If using rice, lightly crush it as well.

Try, if necessary, add salt, pepper, put adjika and tomatoes scrolled in a meat grinder (without peel), rice.

Simmer the soup for another 15-20 minutes.

Megrelian adjika recipe

  • dry pods hot pepper- 500 g (adjika is prepared for the future, if you need only one soup, you can proportionally reduce the mass of the ingredients).
  • garlic - 200 g
  • ground coriander seeds - 100 g
  • ucho-suneli - 50 g
  • coarse table salt

Remove seeds and tails from pepper pods, grind the pods in a meat grinder. Grind the garlic, mix with pepper, add seasonings and salt. They put a lot of salt in this adjika - “how much it takes”. Add gradually until it ceases to dissolve in the mass.

Soup kharcho a la international catering

In spite of light irony, which is caused by attempts to use a recipe that is difficult to prepare national dish for the menu of public canteens, it must be admitted that the simplified kharcho soup also has an interesting taste and is good option everyday hot.
Therefore, for the sake of completeness, we will not limit ourselves to the original Georgian recipes kharcho, and here is an evolved recipe that has taken root in the expanses of the post-Soviet space.

There are a lot of recipes for such a soup with slight variations in composition and technology. We will present a typical one.

INGREDIENTS:

  • beef, lamb or any other meat on the bone - 300-400 g
  • potatoes - 2 medium potatoes
  • rice - 2 tbsp
  • onion - 1 pc.
  • garlic - 2 cloves
  • tomato paste - 2 tbsp.
  • salt and red pepper (ground)

Boil in a liter of water over low heat regular broth. We take out the meat, remove it from the bones and return it to the pan.

Cook the diced potatoes in the broth until half cooked, add the washed rice and cook for 10 minutes.

In the meantime, put the diced onion into a preheated pan and pour over the top fatty layer of the broth. We boil it in this way for several minutes, transfer it to the soup, and put the tomato paste or peeled tomato cubes into the pan and also boil with the broth.

Adding tomato dressing in the soup, salt, pepper, put crushed garlic.
The classic "Soviet" kharcho soup is ready!

How to apply

Lavash is best served with Georgian kharcho. Not because this is a stereotype, but because they really fit together and literally become related to each other.

If the kharcho soup is thick (and the correct authentic kharcho is thick), and if it is hot and spicy (for example, Megrelian), in Georgia it is served with fresh corn porridge gomi (porridge like hominy or.

In bowls, soup can be additionally decorated with herbs and garlic served with it.

If you are expecting guests, a bottle of good wine will be useful.

Here he is, kharcho - a guest who came from the Caucasus mountains to please the children of the steppes and woodlands with the hot taste of a broad Georgian soul!

Kharcho soup is a traditional dish Georgia, which tirelessly pleases lovers of spicy first courses around the world. In his favor speaks not only unusual taste, but also an abundance of fragrant spices, the smell of which instantly gathers the whole family at the table. Every housewife, regardless of nationality, can cook kharcho, since it includes familiar and affordable products.

Kharcho soup is prepared on the basis of meat broth. It can be boiled on the bones, or you can use the pulp. In the classic recipe, preference is given to beef, but if desired, it can be replaced with any other type of meat. Both the calorie content and the cooking time will largely depend on this.

Another obligatory ingredient of kharcho is rice, which is pre-washed and left to swell in cold water. This allows you to make it more crumbly. A lot of rice is added to the soup, because kharcho should turn out much thicker than the usual first courses.

Kharcho must contain sourness, so it includes Georgian tkemali or satsibeli sauces. You can replace them with a mixture of spices with mashed potatoes. fresh tomatoes, tomato paste or lecho. Also, the composition of the soup often includes other vegetables, for example, onions, garlic, potatoes, bell peppers, carrots, etc.

To complete the taste and aroma, many spices are necessarily used in kharcho. The most popular of them are suneli hops, bay leaf, fresh and dried herbs, paprika, saffron, various peppers, etc.

Serve the dish to the table slightly cooled, letting it brew after cooking.

This soup will be a real treat for those who like to experiment with first courses. Even this extensive list of ingredients can be supplemented with a few more products. So, for example, prunes, satsibeli sauce or walnuts will give a pleasant aftertaste. Lamb is recommended to be immediately lowered into boiling water, and not into cold water.

Ingredients:

  • 1.2 kg lamb ribs;
  • 2.8 liters of water;
  • 200 g of rice;
  • 3 onions;
  • 2 tomatoes;
  • 1 st. l. tomato paste;
  • 2 tsp hops-suneli;
  • 5 black peppercorns;
  • 2 bay leaves;
  • 2 tsp paprika;
  • 1 pinch of saffron;
  • 1 pinch of coriander seeds;
  • 1 pinch of dried basil;
  • 5 cloves of garlic;
  • ½ bunch of parsley;
  • Salt.

Cooking method:

  1. Wash meat and rice well.
  2. Bring water to a boil, put meat in it.
  3. Add black peppercorns, bay leaves and one whole peeled onion to the same saucepan.
  4. Boil lamb for 1 hour over medium heat, then add a tablespoon of salt.
  5. Remove the onion from the broth and cook for another 1 hour.
  6. Chop garlic and parsley with a knife, cut the remaining onion into thin half rings, tomatoes into slices.
  7. Strain the finished broth through a sieve into a clean saucepan, after removing the meat from it.
  8. Add rice, suneli hops and, if necessary, salt to the broth.
  9. Cook rice over medium heat until tender.
  10. Separate the meat from the bones and cut into small pieces.
  11. Heat vegetable oil in a frying pan, fry the onion until golden brown.
  12. Put the chopped lamb to the onion, add paprika and fry for 5 minutes.
  13. Pour the rest of the spices into the blender bowl, add the tomatoes and mash.
  14. Pour the resulting mass into a pan with meat and onions, simmer for 6 minutes.
  15. Transfer the entire contents of the pan to the pan with rice, stir and boil.
  16. Cook kharcho for 5 minutes, then add herbs and garlic.
  17. Let the soup brew for 10-15 minutes.

Interesting from the network

Although almost any type of meat is suitable for kharcho, traditional Georgian dish prepared with beef. The soup turns out to be very satisfying and fragrant, thanks to the rich composition and a large number spices. For lovers of spicy dishes, you can add ground hot pepper.

Ingredients:

  • 300 g of beef;
  • 4 tbsp. l. rice
  • 3 onions;
  • 4 tomatoes;
  • 3 bay leaves;
  • 2 cloves of garlic;
  • 3 black peppercorns;
  • 1 tsp hops-suneli;
  • Greens;
  • Salt.

Cooking method:

  1. Rinse beef, clean from films and veins, cut into cubes.
  2. Put the meat in a saucepan, cover with water, add peppercorns, bay leaf and salt to taste.
  3. Cook the beef until half cooked over low heat.
  4. Rinse the rice several times, pour into the broth and cook until tender.
  5. Onion cut into small cubes, fry in vegetable oil for 10 minutes.
  6. Remove the skin from the tomatoes and chop finely.
  7. Grind the herbs and garlic, add to the tomatoes and mix.
  8. 10 minutes before the rice is ready, pour the tomato dressing into the soup, add spices and onions.
  9. Let kharcho stand under a closed lid for 10 minutes.

simple recipe complicated dish, which is easily implemented using a multicooker. The use of this kitchen assistant allows you to perform all processes in one dish, which significantly reduces time costs. With chicken, you won’t get too rich broth, but the main flavor notes of kharcho are fully observed in this dish.

Ingredients:

  • 500 g chicken;
  • 2 onions;
  • 2 carrots;
  • 2 tomatoes;
  • 2 bell peppers;
  • 3 potatoes;
  • 1 glass of rice;
  • Bay leaf;
  • Greens;
  • Salt pepper.

Cooking method:

  1. Chicken, onions, bell peppers, potatoes and tomatoes cut into small cubes in different containers.
  2. Grate the carrots, rinse the rice in several waters.
  3. Lubricate the multicooker bowl with vegetable oil, put the chicken and fry for 20 minutes in the “Baking” mode.
  4. After 5 minutes, add onions, then, after the same time, carrots.
  5. After another 5 minutes of frying, put tomatoes and bell peppers in a bowl, continue cooking for 20 minutes.
  6. Add potatoes, rice and spices to taste.
  7. Boil the soup in the “Stew” mode for 1 hour, salt 15 minutes before the signal.
  8. After the end of the program, add bay leaf and finely chopped greens.
  9. Leave kharcho in the "Heating" mode for 10 minutes.

Kharcho with pork is definitely not diet dish, but there is hardly anyone who can resist him. The dish turns out to be very appetizing, nutritious and, moreover, emits an amazing aroma. For an even greater flavor palette, it is recommended to add a teaspoon of Svan salt.

Ingredients:

  • 500 g pork;
  • 3 onions;
  • 150 g of rice;
  • 1 st. l. tomato paste;
  • 1 st. l. hops-suneli;
  • 100 g walnuts;
  • 1 tsp pepper mixtures;
  • 4 cloves of garlic;
  • 3 tomatoes;
  • 3 art. l. vegetable oil;
  • 3 liters of water;
  • Bay leaf;
  • Greens;
  • Salt.

Cooking method:

  1. Rinse the meat, cut into medium-sized cubes and put in a saucepan.
  2. Pour water over pork, bring to a boil.
  3. Remove the resulting foam, reduce the fire, salt.
  4. Cut the onion into half rings, pour half of the onion into the broth, cook until the meat is ready.
  5. Fry the rest of the onion in vegetable oil until golden brown.
  6. Peel the tomatoes, cut into cubes and add to the onion.
  7. Add tomato paste to the same pan, stir and simmer for 10 minutes.
  8. In a separate saucepan, cook rice until half cooked, pour into a saucepan with ready-made meat.
  9. That even pour the contents of the pan.
  10. Chop the nuts and add to a bowl.
  11. Add spices to the kharcho, salt to taste, bring the soup to a boil again and cook for 8-10 minutes.
  12. Pass the garlic through a press and throw into the pan along with the bay leaf.
  13. Remove soup from heat and leave covered for 15 minutes.

Depending on the power of the multicooker, the cooking time may be slightly reduced. It is enough to check the readiness of rice. Before serving, it is best to let the soup brew all night, or at least 1 hour in the "Heating" mode. If there is no lecho at hand, you can replace it with fresh tomatoes.

Ingredients:

  • 800 g pork;
  • 1 onion;
  • 1 carrot;
  • 50 g cilantro;
  • 3 potatoes;
  • 1 glass of rice;
  • 1 st. l. Sahara;
  • 1 st. l. vegetable oil;
  • 100 g of tomato lecho;
  • Salt pepper.

Cooking method:

  1. Cut the onion into rings, then into quarters.
  2. Carrots, meat and potatoes cut into cubes.
  3. Chop the herbs and garlic.
  4. Fry onions and carrots in vegetable oil in the "Frying" mode until golden brown.
  5. Without changing the mode, add meat to the multicooker saucepan and cook for another 7 minutes.
  6. Put lecho, potatoes, rice and sugar to the meat with vegetables, salt and pepper to taste.
  7. Pour water into the multicooker up to the upper mark.
  8. Cook for 1.5 hours in the "Extinguishing" mode.
  9. 15 minutes before cooking, add chopped garlic and cilantro.

Now you know how to cook kharcho soup according to the recipe with a photo. Enjoy your meal!

Kharcho soup is insanely delicious and fragrant dish, which entered our diet from Georgian cuisine. All products for him are easy to find in our region, and the cooking process itself is unlikely to seem too laborious to someone. Experienced cooks will tell you how to cook this unusual kharcho soup:
  • Steamed long-grain rice, without excess gluten and starch, is best suited for kharcho;
  • So that the meat for the soup does not turn out to be too tough, it is better to put salt not at the beginning of the cooking of the broth, but approximately in the middle;
  • As soon as the soup broth begins to boil, be sure to remove the foam from it and reduce the heat;
  • When chopping tomatoes in a blender, it is not necessary to remove the skin. If you decide to use a knife, then first remove the skin by scalding the tomatoes with boiling water;
  • It is very important to let the soup brew after cooking, so that it is better filled with the aromas of spices;
  • It is recommended to cut the meat into small pieces so that it is more tender;
  • The bones can be used for broth, but must be removed before making soup.

An invaluable gift of excellent Georgian cuisine is the popular kharcho soup recipes, which, due to their diversity and rich taste, are familiar to virtually everyone. By tradition, this is a thick, spicy first course, which is prepared from any type of meat (beef, lamb, chicken, pork, fish, etc.), with the addition of rice and seasoned with various spices. An unlimited number of recipes for this masterpiece of Georgian cuisine makes it possible for everyone to find their own version that will give an unforgettable taste pleasure.

Translated from Georgian, the name of this dish means "beef soup", but this does not mean at all that its preparation from other types of meat is impossible. No wonder when mentioning this dish it is worth specifying the area of ​​​​its origin. But it is worth noting that changing the recipe for its implementation in no way spoils taste qualities this soup, moreover, it only adds piquancy and brings new colors, replenishing the taste experience.

However, it is worth remembering that the main taste feature of the spicy first course is the sour base and the characteristic spicy aroma of the East.

The basis of this soup is a special sour mixture - a Georgian flatbread called tklapi, which is made from unripe berries of the cherry plum tree. Thanks to the technology of its manufacture, tklapi is called cherry plum lavash. The puree prepared from the pulp of dogwood and plums is laid in special layers and dried in the sun. Also, an excellent alternative to tklapi can serve as a kind of plum sauce- tkemali with the addition of fragrant garlic and spices. These basic ingredients are the basis of real Georgian food.

This truly deep flavor combination is achieved due to some cooking features:

  1. As you know, finding tklapi outside of Georgia is a rather difficult undertaking. But this does not at all make cooking kharcho soup at home an impossible undertaking. Great alternative replacement of the sour component will be adjika, tomato sauce, pulp fresh plums, pomegranate juice, a spoonful of apple cider vinegar, tkemali (store-bought), and lemon when serving.
  2. Hot red pepper will add a piquant spiciness to the dish. Do not forget that when cut, it can irritate your skin or cause a burn. To avoid this trouble, rubber gloves should be used.
  3. In order to cook delicious kharcho soup, you need to use long white rice, but in no case steamed, you can replace it with round rice. Before use, rice should be insisted in cold water (about 2 hours), or rinse it well 5 to 7 times. This will wash off the excess starch, the excessive content of which can simply spoil the taste of the Georgian treat, making it viscous and cloudy.
  4. A simple kharcho soup recipe includes adding an unlimited amount of greens. You will notice how the specific aroma of cilantro will burst with new notes, giving amazing piquancy to the dish and complementing the bouquet of dill and parsley. Also, a moderate addition of mint leaves will be completely useful.
  5. The selection of seasonings for this dish is considered purely individual, but the main and mandatory will be suneli hops. The composition of this seasoning includes dried herbs: dill, mint, red pepper, basil, marjoram, coriander, savory, bay leaf and more. It is all these components that are responsible for the characteristic oriental spice of the dish. Sometimes in some recipes true Georgian kharcho there is utskho-suneli seasoning - this is a specific dried fenugreek, which will give the dish a “tender” nutty flavor.
  6. In some western regions of sunny Georgia, for example, in Megrelia, it is so thick that it seems more like a sauce or a second course than a soup. True Megrelian kharcho is an extremely spicy component of Georgian cuisine. This extreme delicacy is savored by dipping Georgian lavash in it.

To date, abundance various recipes fulfillment of this delicacy. Each family in Georgia has its own unique secret of preparing this fragrant treat, which they carefully keep, betraying their secret from generation to generation.

Classic kharcho soup recipe

In order to cook kharcho soup at home according to classic recipe, you will need:

  • Meat (beef) - 430 g;
  • Rice (white long grain) - 55 g;
  • Garden fruits (carrots, hot red peppers, onions, garlic);
  • Half a glass of tkemali sauce;
  • A handful of walnuts;
  • Khmeli-suneli;
  • Greens (cilantro, dill, parsley).

The cooking process is as follows:

First, start preparing the broth. Immerse the piece of beef in water (about 1.5 liters) and bring to a boil. Just before boiling, do not forget to remove the foam from the broth, this will help make it transparent and attractive. Then reduce the heat to a minimum and leave for 2 hours. The water should bubbling slightly, but only slightly. After a couple of hours, the beef should be removed and the pulp separated from it, then cut into small slices and immersed back in the bubbling broth.

The next step will be adding tkemali to the broth, which is extremely responsible. Dip in a few spoonfuls of the sauce. At the same time, the use of tkemali is not fundamental, if this particular sauce is not available, you can replace it with any other sour tomato mass. If you were lucky enough to get a real Georgian layer of tklapi, then add it in a piece of about 10 - 12 cm. Cover with a lid until boiling.

After that, cut the vegetables - onions into thin slices, and carrots into strips and add to the boiled broth. Then toast the walnuts in a heated frying pan. After the appearance of the appropriate smell, grind with a mortar to a fine, homogeneous slurry. Add minced garlic to it.

After half an hour of boiling the broth over low heat, you can add prepared rice to it and leave it on the fire for another 10-12 minutes. The next step is to add walnut-garlic paste. After this maneuver, magical aromas will spread throughout the kitchen, which will be supplemented with bay leaves, suneli hops, salt, and black pepper.

If desired, to enhance the acid, you can add pomegranate juice, and for sharpness, a crushed pod of hot red pepper is useful.

The final touch in the preparation of this Georgian masterpiece will be the addition of chopped greens. Cook for another 2-3 minutes and remove from heat, as the beef kharcho soup is ready. Let the delicacy brew for 10-15 minutes and start eating, adding Georgian lavash to the dish.

The best kharcho soup recipes

There are many different recipes for kharcho soup, they differ in the ingredients that make up the dish. We will review the most popular and delicious recipes cooking. We will find out what ingredients we need, and also learn all the subtleties of the cooking process.

Kharcho soup from chicken breast

The current cooking has changed the recipe of this dish almost beyond recognition. deviating from traditional recipe cooking, you can cook a Slavic interpretation of the Georgian delicacy - this is kharcho soup from chicken breast.

For this you will need:

  • Chicken breast;
  • Rice (round or long grain);
  • Tkemali, tomato juice or themed paste;
  • Khmeli-suneli;
  • Vegetables (carrots and onions);
  • Butter;
  • Parsley.

Cooking process:

All ingredients listed are based on 2.5 - 3 liters of water. We put the kharcho soup to boil, starting with the preparation of the broth with chicken breast.

When the broth is almost ready, add thoroughly washed rice, vegetables, tomato juice or tkemali, salt, suneli hops, pepper.

At the end, add grated garlic, oil and crushed herbs. And kharcho chicken soup is ready.

Kharcho soup from a young lamb

To make lamb kharcho soup, you will need the following products:

  • Fat lamb brisket on the bone (0.7 - 1 kg);
  • Medium grain rice (160 grams);
  • Medium carrot and onion;
  • Ripe tomatoes (5 - 7 pieces);
  • Garlic;
  • Apple cider vinegar (1 - 1.2 tsp);
  • Melted butter;
  • Coriander, black and red pepper;
  • cilantro, parsley;
  • Salt.

How to cook:

How to cook kharcho soup from a young lamb? First, clean the lamb meat from the films. Then divide the brisket so that each of the pieces has 2 ribs. We heat the pan and fry the pieces of meat on the melted butter until ruddy. In a mortar, grind coriander, allspice and red pepper, and salt to a homogeneous gruel. Sprinkle the meat apple cider vinegar, put onion on top, sprinkle with prepared fragrant gruel and fry on fire for about 5 minutes.

While the meat is cooking, you need to grind the tomatoes through a sieve and send them to a boiling pan, followed by cilantro and water. We cook everything for about an hour. 10 - 12 minutes before readiness, pour in the prepared rice and after 10 minutes we finish cooking. We send greens and garlic there, insist 10 - 15 minutes and enjoy your meal.

Soup kharcho with potatoes

Cooked in aromatic rich broth kharcho soup with potatoes and rice delicious treat due to his Caucasian origin. To prepare it, you need to stock up on the following products:

  • Meat (any on the bone);
  • Round rice (100 grams);
  • Potatoes (200 grams);
  • Onion and garlic;
  • Tomato paste or adjika;
  • Butter;
  • A mixture of dried herbs;
  • Ground pepper;
  • Greens;
  • Salt.

Cooking process:

Prepare the broth in a familiar way, add potatoes and carrots to it in turn.

We fry part of the onion in cow's oil, and throw the other part raw into the boiling broth.

Add adjika or tomato mass to the fried onion, and then dried herbs. Mix everything thoroughly and sauté until cooked. Add rice, washed from starch, to the soup, leave on a meager fire for 10 minutes and set aside for further infusion.

When serving, you can sprinkle with herbs and season with cream.

As you know, the classic version is made from beef, but the recipes for this dish that have gone beyond the borders of their homeland, at least, differ in the choice of meat. True connoisseurs of pork also did not miss the opportunity not to try the preparation of this delicacy according to their favorite recipe.

To make pork kharcho soup you need:

  • Pork on the bone (300 - 350 grams);
  • Rice round (0.5 cup);
  • Onions and carrots;
  • Peeled walnuts;
  • Tkemali;
  • Khmeli-suneli;
  • Sunflower oil;
  • Salt;
  • Greens.

How to cook:

In a boiling broth prepared on the basis of pork, place the rice. While it is cooking, we make frying from sunflower oil, onions, carrots. In a blender, grind nuts, tkemals and suneli hops. When the rice boils over low heat for 10 - 12 minutes, you can add frying and nut butter with tkemali. Bring the mixture to a boil and turn off. Pour chopped greens into ready meal and cover with a lid. After insisting 15 - 20 minutes, you can start tasting.

Soup kharcho in a slow cooker

That delicacy that we used to call "kharcho" to the present Georgian treat definitely has nothing to do with it. But as the saying goes, “even if you call it a pot, don’t put it in the stove.” But we have exactly the option when you have to put it in the oven, or rather in the slow cooker, where this Georgian spicy broth turns out to be the most fragrant and tasty.

Therefore, to make kharcho soup in a slow cooker, the following ingredients will be useful:

  • Meat (any) 500 grams;
  • Vegetables (onions, carrots, garlic, bell peppers, potatoes, tomatoes);
  • Rice (1/2 multi-cup);
  • Spices, herbs, salt.

Cooking in a multicooker:

Cut the meat into small pieces and fry sunflower oil in the "Baking" mode for about 20 - 25 minutes. Then add to it chopped: onion, Green pepper, carrots and tomatoes. Pass for another 20 - 23 minutes. Turning off the “Baking” mode, put potatoes and rice in a container with meat, which should be washed thoroughly before. Add your favorite spices and salt to everything. Set the "Extinguishing" mode and wait 1 - 1.5 hours.

Before serving, squeeze the garlic and sprinkle with herbs.

Given the excessive calorie content of kharcho soup, many gourmets who take care of their figure will appreciate a truly dietary broth without meat in it. After all, it is completely unnecessary to cook this delicacy in fatty meat broth. You can replace it with vegetable, and believe me, it will not lose its taste from this.

For execution lean version you will need:

  • Rice (1 - 1.5 cups);
  • Garden fruits (tomatoes, green peppers, garlic, carrots, onions);
  • Tkemali or spicy adjika;
  • Vegetable or butter;
  • Spices;
  • Fresh greens;
  • Salt;

Cooking:

Prepare vegetables and rinse rice. Fry the onion in oil and pour it with water, bring to a boil and lay out the rice. Then put tomatoes, green peppers, tkemali or adjika, spices and salt into the mass with onions and rice.

Boil and leave for 12 - 17 minutes. When serving lean broth, sprinkle it with herbs.

Kharcho with wine and smoked ribs

For real gourmets, we offer a recipe for a truly delicious soup with wine and smoked ribs.

You will need:

  • Smoked lamb ribs(0.5 kg);
  • Vegetables (onions, potatoes, carrots);

    • Then add water (2 liters) and potatoes, boil again. After simmering for twenty minutes over moderate heat, add the rice, salt and place in the oven. After 15-17 minutes, remove from oven and complement the dish with the aroma of garlic and herbs.

    Kharcho soup with red fish

    It is difficult to imagine such an intriguing delicacy as kharcho with red fish. But once you taste this truly amazing treat, you will no doubt add it to your personal list of favorite dishes.

    For its execution you will need:

    • Chilled red fish (500 grams);
    • Rice round (55 grams);
    • Garden fruits (onions, peppers, tomatoes, carrots);
    • Spices;
    • Tkemali;
    • Pressed garlic;
    • Salt;
    • Parsley.

    How to weld:

    Boil all the prepared vegetables in 2 liters of water, put the onion whole, so that it will be convenient to pull it out later. Put the chopped fish into the vegetable broth.

    Boil and put rice in it. Boil rice for 10 minutes, then add pressed garlic, salt and spices to the mass. After switching off, add parsley.

    As you can see, cooking kharcho soup is quite simple and fast. Probably, no soup in the world has as many analogues as this magnificent Georgian dish. And this is not all of his versions.

The Georgian name of this dish is translated as "beef soup". However, there is no canonical recipe for its manufacture. Not without reason, when mentioning kharcho, it is customary to indicate the area of ​​​​origin of the recipe (Georgian soup, Mingrelian soup, etc.). Changing the recipe of this dish only adds new colors to it and enriches the taste sensations.

However, the main features of kharcho remain unchanged - a sour, spicy base and a spicy oriental aroma.

Such a deep taste bouquet is achieved by some special details:

Kharcho soup recipes

In modern cooking, there are many different recipes for making kharcho. Each family in Georgia keeps its own unique recipe for this dish. We invite you to please your loved ones too. hearty lunch, which takes its origins from Georgian cuisine.

Georgian traditional kharcho soup recipe

The recipe for kharcho soup, like all others caucasian dishes, suggests a sedate and unhurried approach to the process. It will take you at least 2 hours.

For a serving for two, prepare the following ingredients:

  • meat (beef or veal) - 400 g;
  • long-grain rice - 50 g;
  • carrots - 1 medium piece;
  • onions - 2 pcs.;
  • peeled walnuts - a little less than half a glass;
  • garlic - 1 pc.;
  • tkemali sauce (homemade or purchased) - half a glass;
  • parsley;
  • dill;
  • cilantro;
  • hops-suneli;
  • coriander;
  • black pepper or a mixture of "Four Peppers";
  • hot pepper - 1 pod.

Let's start cooking:

  1. First of all, take care of the broth. Traditionally, it is recommended to use fatty brisket. But there is a little trick - to use meat on the brain bone instead of brisket. This technique will make the soup more tender and rich.
  2. Pour a piece of meat with cold water (about 1.5 l), bring to a boil. Turn off the fire and simmer. The water should boil slightly.
  3. After 2 hours, take the beef out, separate the flesh from the bone and cut into small cubes. Throw the pieces back into the pot.
  4. Peel vegetables (onions and carrots). Cut the onion into thin slices, holding the knife along the onion. This technique will prevent the onion from dissolving in the soup. Cut the carrot into small strips.
  5. The crucial moment is the addition of tkemali to the broth. Add 2 heaping tablespoons of the sauce to the simmering broth. It is not necessary to use tkemali. Any sour tomato mixture will replace it. If you managed to get Georgian sauce from plums (tklapi), add a piece about 10 cm in size.
  6. Wait until it boils and add carrot straws.
  7. After 10 minutes, put the chopped onion and cook for half an hour under the lid.
  8. At this time, heat a frying pan without oil and lightly fry the nuts on it. After the appearance of a characteristic aroma, put them in a mortar and carefully grind until smooth. Use a blender if necessary.
  9. Grate the garlic or use a garlic press. Mix the resulting mass with nut paste.
  10. After half an hour of boiling the broth, pour in the rice washed several times and cook for 10 minutes.
  11. Finally the time has come walnut dressing with garlic. After adding it, leave the soup for another 15 minutes.
  12. At this stage, unique flavors are already spreading through the kitchen. Strengthen them by adding a couple of bay leaves, salt, pepper, hops-suneli (or, if available, ucho-suneli) - 1 teaspoon and coriander (incomplete teaspoon).
  13. Try the soup to adjust the taste. You can strengthen the acid with pomegranate juice. Fresh sharpness will add a ground pod of fresh hot pepper. After adding spices, the soup should languish for 5 minutes.
  14. Season the soup with cilantro, parsley and dill to taste. You can put a sprig of mint. Simmer for 2 more minutes, remove from heat and let steep for at least 5-10 minutes.

Lavash is best served with soup. It turns out incredibly tasty!

Kharcho with chicken

You can spend less time preparing soup by choosing chicken meat. Replacing beef with poultry reduces the fat content of the soup and adds new flavors to the dish. The method of preparation is fundamentally no different from the original. But still, chicken kharcho soup has its own little secrets.

Prepare a range of products:

  • chicken (fillet or legs) - 300 g;
  • nuts - 100 g;
  • tomatoes - 5 pcs.;
  • onion - 1 pc.;
  • garlic;
  • salt and spices;
  • greens.

The cooking process is as follows:

  1. One of the secrets of the rich taste of kharcho is rich broth. broth from chicken meat turns out to be pretty lean. In order to enhance the taste, fry the meat over high heat until golden brown, and only then cook the broth from it. It will be ready in about an hour. After this time, take out the meat and chop it into small pieces.
  2. Another technique is to saute vegetables. It is better to add beef kharcho soup fresh vegetables, as they will absorb the beef fat already during the cooking process. Vegetables for chicken kharcho are best stewed. Finely chopped onion and crushed garlic fry over low heat until translucent.
  3. Dip the tomatoes in boiling water for a minute, then easily peel, cut into medium pieces and put in a saucepan.
  4. Grind walnuts in a blender.
  5. Add the resulting pasta to the pot and cook for 10 minutes.
  6. Throw bay leaf into the pan, salt and pepper. Season with suneli hops, coriander, hot pepper.
  7. Chop cilantro and other greens, sprinkle soup with it, cover with a lid and remove from heat after 2 minutes.

Soup kharcho with lamb

Tart lamb kharcho soup has a tender, rich taste. This type of meat is not as fatty as pork or beef, so the recipe with it is no less common.

  1. For soup, a low-fat brisket (500 g) is suitable, which must be cut into small pieces along the ribs. Quick frying in ghee with parsley root will help to reveal the taste of meat. Enough 2-3 minutes.
  2. Then we shift the meat into a saucepan and fill it with cold water.
  3. Finely chop the head of the onion, put in a bowl and pepper. Mix with your hands, pressing lightly.
  4. After 40 minutes of boiling the broth, add the contents of a bowl of onion to it, half a glass of washed rice groats, a teaspoon of tomato paste.
  5. Cook until done. 5 minutes before removing from heat, add 1 tbsp. a spoonful of tkemali, a teaspoon of adjika, chopped garlic, suneli hops, sprinkle with cilantro and parsley.
  6. Try after 3 minutes. If the soup is not spicy enough, add fresh pepper chili rings.

Soup kharcho from river fish

It is impossible to imagine how many ways there are to cook kharcho soup at home. This dish even allows fish. You will appreciate the taste of this intriguing treat.

  1. We will cook the fish in vegetable broth. In 1.5 liters of water we put the bay leaf, parsley root and celery root, the whole onion, add salt and peppercorns. We put on medium fire.
  2. While the broth is cooking, chop the onion.
  3. After 20 minutes, remove the pan and strain the broth. We put chopped large pieces fish (300 grams), pre-washed rice and onions and bring to a boil.
  4. We continue to cook kharcho soup for another 15-20 minutes. At the end, add tkemali, pressed garlic and leave on fire for another 5 minutes.

Kharcho with rice and potatoes

Satisfying and less spicy soup kharcho with potatoes and rice, although it violates all the laws of authenticity, will warm you in cold weather and fill your home with comfort. In addition to the main products (beef - 400 gr), rice (a little less than half a glass) and spices (suneli hops, garlic, salt, pepper, lavrushka), kharcho with potatoes and rice includes potatoes (2 pcs.), Tomatoes, tomato paste (2 tablespoons) and basil.

Cook this option like a regular kharcho:

  1. Boil and strain the broth, after boiling again, add the tomato base.
  2. After a few minutes, add pre-soaked rice and potatoes cut into large pieces.
  3. Simmer until rice and potatoes are cooked. At the end, you can add seasoning to taste, let it brew and do not forget to add herbs.

Soup with pork

Another interesting variation of the recipe is pork kharcho soup.

From the ingredients you will need:

Do you want something interesting?

  • 500 grams of pork;
  • 4 things. Luke;
  • ½ cup of rice;
  • ½ cup walnuts;
  • tkemali sauce;
  • parsley root;
  • hops-suneli;
  • coriander;
  • garlic;
  • greens.

Let's start the cooking process:

  1. We cut the pork into cubes 3 by 3 cm, fill it with water and put it on a slow fire for 1.5 hours. During the cooking process, remove the foam.
  2. We take the meat out of the broth. It is recommended to strain the broth and bring to a boil again.
  3. Next, throw in rice, pieces of pork, grated parsley root, finely chopped onion.
  4. From spices add bay leaf, coriander. After 15 minutes, put chopped nuts with a blender and 2 tablespoons of tkemali sauce into the soup.
  5. After five minutes of cooking, it's time for suneli hops and chopped garlic. Can be supplemented with saffron and red pepper.
  6. Finally, sprinkle everything with herbs and turn off the fire. The soup should be allowed to brew for 5-10 minutes.

Try cooking kharcho soup in a slow cooker. Following next instruction, You can easily implement this idea.

  1. Prepare food. Wash and cut the meat (for example, 500 grams of lamb), chop the nuts (100 grams) and the head of garlic, chop 3 onions and hot peppers.
  2. Turn on the multicooker on the "Toasting" mode. Melt the mutton fat in a bowl, toss the onion for 6-8 minutes. Add meat and cook, stirring, 10 minutes. Dilute 1 tbsp. a spoonful of flour in a tablespoon cold water, pour into the multicooker bowl. After a minute, add 1 tbsp. a spoonful of tomato paste.
  3. Add 2 liters of water and half a glass of pomegranate juice. Add suneli hops, salt, pepper, bay leaf. Cover with a lid and turn on the "Soup" mode.
  4. After 1.5 hours, add herbs and garlic. Turn off the multicooker. Let the dish rest.

Soup kharcho, like the doors of a hospitable home, is always open to something new. And no matter which version of the recipe for this dish you prefer, you will undoubtedly be able to cook kharcho soup deliciously. Dare! Enjoy your meal!

Fragrant, savory and rich soup kharcho 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 recipe first appeared in Georgian cuisine. It is known that once the word “kharcho” was used to refer to beef in a sauce of walnuts and thin slices of dried plum puree tklapi. 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 is replaced 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

The classic kharcho soup is usually made from beef, but since there are many different recipes for 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 the kharcho - hops-suneli, red capsicum, saffron, coriander, adjika and any delicious spices. If you are cooking for children, do not add to the dish spicy seasonings. 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 cooked with bell pepper, 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

Classic soup is cooked on 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?