Soup kharcho recipe cooking simple recipes. Soup kharcho: a simple recipe with white wine

Kharcho soup is great dish Georgian cuisine, from which the aroma of a real mountain fire and a quiet night on a mountain ledge simply emanate. But how to cook kharcho soup, a simple recipe for which you can now appreciate, without tkemali? The main thing is to buy beef. If you get a different type of meat, kharcho will simply turn into a regular one. spicy soup.

So, to prepare an incredibly delicious kharcho soup, you need to have with you:

• half a kilogram of beef brisket (this part of the carcass is most suitable for making kharcho soup);
• the same amount of fresh tomatoes;
• 100 g of top quality rice;
• cilantro and parsley in the amount of 4 branches of each of the herbs;
• allspice (only 4-5 peas, no more);
• a little onion (3-4 heads are enough);
• fragrant dill in the amount of 2 sprigs;
• a clove or even two garlic;
• half a pod of hot red pepper, but if it is not there, then you can change it to a teaspoon of ground;
• suneli hops are needed approximately in the amount of 1-2 tsp;
• Salt, one teaspoon is enough.

Cooking method

Soup kharcho does not require the use of tkemali. The first action, which will mean the beginning of cooking, is to cut into small pieces (about 30 g each) fatty beef brisket. Then remove the veins and bones from the meat, rinse well and put in a saucepan. It is necessary to add water to the meat in the amount of 8-10 glasses, and then put on fire. When the water begins to boil, remove the foam, leaving the pan on the fire for another 40 minutes, so that the meat is cooked until half cooked.

While the meat is cooking, take care of the rest of the products. First of all, tomatoes. Scald them with boiling water and remove the thin skin, and then turn them into gentle puree using a blender. Take oil or fat (from the broth), add to an empty pan, and then fry the finely chopped onion in it for 10 minutes, maintaining medium heat. Remove the meat from the broth and put it in a saucepan with onions, cover with a tight lid and let it simmer for 15 minutes. Meanwhile, strain the meat stock. In a saucepan with meat and onions, put the tomato puree cooked in a blender, sweat the resulting mixture for about 10-15 minutes. Add the remaining strained broth in the first pot. When the soup begins to boil again, add rice to it and cook for another 20 minutes. Approximately 10 minutes before readiness, you can put all the cooked spices: crushed garlic cloves, suneli hops, salt, chopped herbs, hot peppers, Bay leaf. When the soup is ready, the laurel leaf must be removed from the pan and discarded. The soup is ready.

The Georgian dish kharcho has been known for a long time and has also long been loved by the inhabitants of our country. Today we will present a simple kharcho recipe that you can cook yourself from traditional products.

By the way, according to all the rules, kharcho is prepared exclusively from beef on the bone with the indispensable addition of tklapi - mashed dried plums. It is unlikely to get tklapi in Russia today, unless someone makes it himself at home especially for kharcho. As a suitable alternative, tkemali is used - plum sauce, which can be found in large hypermarkets.

In addition to beef and tkemali, kharcho must be added walnuts, finely chopped. To make the recipe really simple and you don’t have to go to a distant hypermarket for tkemali, we bring to your attention kharcho with a simplified composition.

Ingredients

To prepare the recipe will require the following products:

Beef on the bone - 300 g.

Round grain rice - 100 g.

Tomatoes - 3 pcs.

Onion - 1 pc.

Carrot - 1 pc.

Garlic - 3 cloves.

Hot pepper - to taste.

Suneli hops - to taste.

Tomato paste - 50 g.

Greens (dill, parsley) - to taste.

Vegetable oil - 20 g.

Let us clarify that if there is no butcher shop with fresh beef in your immediate environment, pork is also suitable, but also preferably on the bone. Another great recipe with pork ribs. The flavor will be amazing!

If there was no tomato paste at home, do not run headlong to the store, only tomatoes are quite suitable, but if there were no tomatoes, then, as an extreme option, ketchup, but preferably without seasonings, otherwise the taste will not be the same.

There is no carrot in the traditional recipe, so you can not put it. This ingredient is optional.

The number of servings is 5.

Cooking time - 40 minutes (+ cooking time for meat 2-3 hours).

Accessories

Cooking soup will be easy if you prepare a simple set of utensils in advance:

Saucepan 3 l.

Frying pan.

Knife for cutting.

A small list of cooking utensils is set and you are ready to start making soup.

Recipe

1. Rinse the meat thoroughly and put in a saucepan. After boiling, remove the emerging foam. Cook the meat until cooked through for about 3 hours, depending on the size of the piece.

2. Cool the cooked meat a little and cut it into small pieces.

3. Put the washed rice in the pan.

4. In a pan with butter, fry the onion first until golden brown. We remove the skin from the tomatoes, dousing them with boiling water, finely chop and add to the onion. Carrots, if you still put them, clean and three on a coarse grater. Next add tomato paste and crushed in a press or finely chopped garlic.

5. If you are using a hot pepper pod, add it to vegetable mix if the pepper is in the form of seasoning - a little later.

6. Vegetables are ready, and feel free to send them to the pan with meat and rice.

7. Once the rice is cooked, and it depends on the rice itself (taste), add seasonings and herbs.

8. Close the lid, boil for another 5 minutes, no more, and turn it off. Kharcho will infuse and after 15 minutes you can serve the dish on the dining table.

Following the traditional kharcho recipe, you should prepare cakes for serving, but ordinary bread can also be offered. By the way, it is wrong to say kharcho soup, it is just as wrong as saying shchi soup or borscht soup. Kharcho is the same individual name of the dish.

Notes

In terms of density, kharcho should be thicker than ordinary soup, but also not have the consistency of porridge, so it is important not to overdo it with rice.

Kharcho is a spicy dish, but if you have gastritis, ulcers or other stomach problems, make soup without adding hot spices You will invent a new recipe.

Now you know how to cook a simplified version of kharcho, without gourmet products that are not always found in a supermarket near your home. A fragrant and rich dish will undoubtedly receive approving reviews from your household and a wish to see this Georgian soup on the table more often.

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Hello, friends!

Today I offer you a very simple recipe for delicious lamb kharcho. A co-worker shared this recipe with me many years ago. At first, I reacted with distrust to him, there are very few ingredients, and their quantity, in my opinion, is not right. But I cooked it exactly according to the recipe and was surprised - it turned out very tasty and by the evening the pan was empty, everyone liked the soup. Since then, I have been cooking only this way and I suggest you try it, however, you can add something to the dish at your discretion, for example, seasonings.

For kharcho, I always buy a lamb saddle, the meat is tender and very tasty, but you can also use another part of lamb, for example, a shoulder blade. If you prefer a thick soup, feel free to put 1 full glass of rice (I do), but the recipe calls for 3/4 cup.

(per pan 4 liters)

• 600-700 g lamb (lamb saddle)
• 2 large onions or 3 medium ones
• 3/4 or 1 cup (250 ml) round rice
• 4 tbsp. l. topped with tomato paste
• 1 small head of garlic
• salt
• ground red chili pepper optional

Cooking:

Wash the lamb and pour four liters of cold water, put the pan on the fire. Bring to a boil, carefully remove the foam. Salt to taste.

Onion cut into small cubes.

Dip the onion in a pan with lamb, close the lid and cook on low heat for 1.5 hours. After this time, we take out the meat on a plate, and put the sorted and slightly washed rice.

Cool the meat, remove the bones and cut into small pieces.

We send the chopped pieces of lamb back to the pan and continue to cook until the rice is ready.

When the rice is cooked, and even boiled a little, add tomato paste to the kharcho and stir it thoroughly. Then we pass the garlic through a press and add it to the soup in the same way. Don’t let the amount of garlic scare you, the soup doesn’t have a sharp and pungent taste, on the contrary, my homemade ones always lack spiciness, and therefore I add coarsely ground chili peppers.

Remove kharcho from lamb from the fire and let it brew a little. When serving, you can add any fresh herbs, cilantro is great if you like it, or parsley.

That's all wisdom. Isn't it true that the recipe for delicious kharcho is very simple? Try to cook at least once, and I'm sure this soup will take root in you.

Soup kharcho is traditional dish national Georgian cuisine. And translated from the native language means - "beef soup". Therefore, in its traditional version, it is prepared exclusively from beef. Although there are recipes where they cook it from lamb, chicken, and even fish. For example, I somehow managed to eat a soup with the same name from sturgeon. By the way, this is a very good and tasty soup.

In fact, this dish is a rather thick, spicy spicy soup made from meat, rice and walnuts, with an abundance of spices, garlic and various vegetables that each housewife adds to her taste. Although there are recipes,. And it seems, what kind of soup can it be without carrots, potatoes, bell peppers?!

So - maybe! And it turns out incredibly delicious.

One of his distinctive features is that it is prepared with dried plums tkemali, or as it is called in Central Asia - cherry plums. That is, the basis of the soup is sour.

Plums are dried in thin layers, broken off right amount for soup and soak. However, not everyone has the opportunity to use it, so the plum is replaced with tkemali sauce, fresh sour plums (such as cherry plum and blackthorn), tomato paste, tomatoes and even pomegranate juice.

There are many ways and options for preparing kharcho. Starting with whether meat is fried or boiled, and ending with whether vegetables are put or not, unchanged in classic version cooking, the fact remains that three ingredients must be present in the soup - this is beef, tkemali plum and grated walnuts.

Today I propose to consider some of these classic recipes.

This is the recipe I make most often. Usually in all the soups that I cook, I put a large number of vegetables. I like this recipe precisely because it contains no carrots, no bell peppers, no potatoes. And despite this, it turns out just amazing in taste.

We will need (for a three-liter pan):

• beef meat - 600 gr
• onion - 2 pcs
• rice - 5 - 6 tbsp. spoons
• walnuts - 100 gr
• garlic - 1 head
• tkemali sauce - 3 - 4 tbsp. spoons
• tomato paste - 1 tbsp. a spoon
• paprika - 1 teaspoon
• hops - suneli - 1 - 2 teaspoons
• hot red pepper - to taste
• black peppercorns - 10 - 12 pcs
• greens - basil, cilantro, parsley, a bunch of your choice
• salt - to taste
• bay leaf - 1 - 2 pcs

Cooking:

1. To prepare the soup, take a piece of beef. I use brisket. It is quite fatty, and there are bones on it, which means that the broth will turn out to be quite rich, satisfying and nutritious.

Wash the meat and cut into large pieces, pour water and put to boil. I will cook in a three-liter saucepan, I take a full saucepan of water. During the time that the meat will be cooked, the water will boil away, and just make room for the rest of the ingredients.

It is not recommended to pour water into the pan during cooking!

Keep an eye on when the broth starts to boil. Along with this, foam will begin to form, which must be carefully removed. Don't let the water start to boil too much. Otherwise, all the foam will go into the broth and will float there in the form of flakes.

I have already mentioned in one of my articles.

2. As soon as the water boils, reduce the fire and cook the meat until cooked for at least 1.5 - 2 hours, avoiding too intense boiling. The water should only bubble slightly. At the same time, the lid should be covered, but a lye is left so that again there is no strong boiling.

3. Peel and cut the onion across, into thin feathers. Try to take smaller onion heads so that they are thinner and more tender.

There are recipes where onions are fried, but we will not fry anything in this version of the soup. Therefore, it is important that the onion feathers are not coarse.

4. When the meat is cooked, take it out and strain the broth through two or three layers of gauze. To prevent small fragments of bones from getting into the soup.

5. Then put the chopped onion into the pan. Cut the beef into portions, remove the bones, and send the meat back to the broth.

Cook for 40 - 45 minutes.

6. As soon as you put the onions in the pan, immediately rinse in several waters and soak in warm water rice. I use rice of the Krasnodar variety, this variety has a high gluten content and boils well, which for this soup just great.

This will make the soup thick and rich.

Prepare rice for either 5 or 6 tablespoons - this is for a three-liter saucepan, depending on what soup consistency you would like to get. I will add 5 tablespoons.

7. When the onion has boiled for the right amount of time, add tkemali sauce, tomato paste, a piece of hot red pepper to the broth, let it boil for 5 minutes, then put rice in the broth. Boil 10 minutes.

If there is no whole red hot pepper, then at the end of cooking, you can add ready-ground red pepper. Both should be added according to taste, someone likes it spicier, someone vice versa. But you still need to add a little, it is necessary for taste.

Whole peppers have varying degrees of bitterness depending on the variety, so add them with care.

8. In the meantime, it is boiled, sort out the nuts, removing the partitions and shells, and crush them.

Peel the garlic, chop, add to the nuts and continue to grind until a homogeneous mass is obtained.

9. Separately crush black peppercorns in a mortar.

You will also need to salt the broth. Then try, and if there is not enough spiciness, add red ground pepper to taste.

11. Bring to a boil and cook for 5 minutes. Then put a bay leaf and add pre-chopped greens. You can use cilantro or parsley, but I have basil today.

Not everyone likes to use cilantro because of its specific smell. And although it will be practically “not heard” in the soup, I must say about it.

12. After it has boiled for another 2 minutes, turn off the soup, close the lid tightly and let it stand and rest for at least 15 - 20 minutes.

13. Cut fresh herbs, onions as desired. Put salt and pepper on the table. I cook medium spicy kharcho, since our granddaughter loves it very much, and she will not eat very spicy. But the husband, on the contrary, eats very spicy soup. For such a case, we put on the table, what may be needed.

14. Sprinkle the soup poured into bowls with fresh herbs and add fresh chopped onions if desired. Eat with pleasure!

Here is a version of kharcho soup we got. As you probably already understood, and I already mentioned this, we cooked it without using such a cooking step as roasting. But next recipe, will be just with roasting. And it is also classic.

Video on how to cook Georgian kharcho soup

Despite the fact that the topic of our article provides for the preparation of beef soup, I want to offer you a recipe for cooking with lamb that is almost identical to the first one.

In it you can see all the stages of preparation. And also how it turns out in the end.

Although the translation of the words "kharcho" means that it should be made from beef, it is also incredibly good from lamb. For example, my husband loves it very much in this version. And if there is a choice, it always chooses this option.

And as a rule, if you undertake to cook it from lamb, then take the ribs. They have meat, bone, and a good layer of fat.

Kharcho soup with beef at home

We will need:

• beef meat - 800 gr
• onion - 2 heads
• tomato - 1 pc.
• rice - 0.5 cup
• walnuts - 100 gr
• tomato paste - 1 tbsp. a spoon
• paprika - 1 teaspoon
• tkemali sauce - 2 tbsp. spoons
• garlic - 1 head
• cilantro - bunch
• red spicy capsicum- taste
• salt, red and black ground pepper - to taste
• vegetable oil - 3-4 tbsp. spoons

Cooking:

1. Wash beef, brisket with small fatty layers and cut into fairly large pieces. Dry with paper towels.

2. Heat half the oil in a pan and fry the sliced ​​\u200b\u200bpieces in it. It is not necessary to fry strongly, the meat should only lightly brown.

The fire during frying should be large so that the meat is quickly "sealed" in a golden crust and retains its juice inside.

3. Transfer the fried pieces to a saucepan and pour hot water over them.

Bring to a boil, while carefully skimming off the foam. During the intensive appearance of foam on the surface, it is better not to leave the stove, remove it until it is completely gone in the pan.

Boil the meat until cooked for 1.5 -2 hours over low heat, while there should be no intense boiling.

4. Cut one onion head into thin half rings and fry it in a pan until golden brown in the remaining oil.

5. Add tomato paste and a little broth, 3-4 tablespoons will be enough. Darken 3 - 4 minutes.

6. Then add paprika and tkemali sauce. If you do not have sauce, then in this case, limit yourself to tomato paste.

7. Rinse rice and soak in warm water for 40 - 45 minutes.

8. When the meat is ready, add the fried onion with tomato dressing.

Soaked rice should also be sent there, the water from which must first be drained. Stir, bring to a boil and reduce heat again.

9. Cut the tomato into small cubes and add to the broth. You can remove the skin from the tomato first, but you can add it along with it.

Cook for 15 minutes.

10. Cut the cilantro stems and cut the leaves.

Peel and mince the garlic. Cut red hot pepper into pieces.

11. Put everything in a bowl or mortar and grind. Leave some cilantro for serving.

12. Grind the nuts separately.

You can also put all of the above ingredients in a blender bowl and grind there.

13. Add the resulting mass to the boiling soup. Also add hops - suneli. And cook for another 5 - 7 minutes, adding salt and pepper to taste.

14. Then turn off the fire, cover the soup with a lid and let it brew for 15 - 20 minutes.

15. Cut the remaining onion into thin half rings and mix with the remaining cilantro.

16. Pour kharcho soup into bowls, sprinkle with onions and herbs. Eat with pleasure!

According to this recipe, you can cook soup using chicken. In that case, it will cook much faster. And it will be just as delicious.

And of course, you should not say that you can also cook it with lamb and pork.

But today we have a topic classic kharcho, so we cook exclusively from beef.

Classic soup recipe with vegetables and nuts (no rice)

And we will have this recipe using vegetables, from which we will make a dressing. And in this recipe we will use boneless meat. Although cartilage may be perfectly acceptable.

We will need:

• beef meat - 600 gr
• onion - 1-2 pcs
• carrots - 2 pcs
• tomatoes - 3-4 pcs
• walnuts - 100 gr
• hot chilli pepper - to taste
• allspice- 2 - 3 peas
• cloves - 2-3 buds
• hops-suneli - 1 teaspoon with a slide
• vegetable oil - 4 tbsp. spoons
• greens, onion, garlic - for serving

Cooking:

1. Wash, dry and cut the meat into small pieces about 5 x 5 cm in size. It is best to take young veal for this recipe. You can also take the brisket, where instead of bones it still has cartilage.

2. Heat 2 tablespoons of oil in a frying pan and fry the meat on it. At the same time, the fire must be large so that the meat is quickly “grabbed” with a crust. So we can keep all the juice inside.

3. Cut the onion into cubes, you can not very small and add to the meat. Saute everything together until the onion is soft and golden.

4. Grate the carrots and add to the pan.

As a rule, carrots are not used in the traditional classic version of cooking. But there are recipes where it can be added to soup. And worse from this kharcho does not get. On the contrary, the dish becomes brighter from it and another one is added - a sweet note.

5. Fry everything together for 5 - 6 minutes, or even a little less. But be careful not to burn anything. This will make the broth cloudy.

6. Transfer the contents to a saucepan and pour cold boiled water over it. Boil. As we can see, the carrots have given color and the broth has a nice warm color.

7. Cut the tomatoes into cubes and fry in the remaining oil. Tomatoes need to choose red and juicy, always ripe. They add color and flavor.

If you cook kharcho in winter and it is difficult to find ripe juicy tomatoes, then you can use purchased ones, and use them with juice. Or maybe you have your own stocks of such tomatoes. Or you can use tomato juice.

If you use fatty meat for cooking, and the broth turns out to be very fatty, then it is best to remove this fat by pouring it into a frying pan and fry the tomatoes on it. So the soup will not be too oily.

8. Cut the hot capsicum into pieces. Kharcho soup is a spicy soup, but adjust this aspect yourself to your liking. The taste of the dish as a whole will depend on how much pepper you add.

After cutting, add it to the tomatoes. Salt the tomatoes and stir. Simmer until the tomatoes are soft.

9. Grind nuts in a blender, or grind in a mortar.

10. When the meat is completely ready, add chopped nuts to the broth. Add allspice and cloves, as well as hops - suneli.

11. Without waiting until it boils, add stewed tomatoes with pepper. Let it boil, and after cooking for 1 - 2 minutes, turn off the gas. Then let the kharcho brew a little.

12. Serve with chopped herbs, onions and fresh garlic.

Here we have such a beautiful, fragrant and tasty soup. Eating this is an absolute delight!

Today we have reviewed with you various recipes for making traditional Georgian kharcho soup. As you can see, they are all different. Each housewife has her own way of preparing this delicious dish.

In addition, these methods also depend on which of the regions of Georgia it is cooked in. So, for example, not everywhere it is prepared with nuts. There are recipes where they are not added to the soup. Nevertheless, the soup still has a name known to us.

Kharcho is not always cooked with rice. Prepare it with the addition of other cereals. It can be millet, or pearl barley.

There are recipes where this soup is prepared with mushrooms, with the addition of olives or olives and lemon. Also added is bell pepper. And all these recipes have the right to exist.

And as I said today, you can cook soup with other meats - with pork, lamb, chicken or turkey, and even with fish!

This soup is so loved in all corners of our Earth that they want to cook it in many different versions and combinations. And it's great! Let them cook as they like!

And today we have prepared three very tasty options, on the basis of which you can cook any kind of kharcho soup, adding to it those ingredients that you like or that you have in your refrigerator.

And if you like them, then share the recipes on social networks. And write your favorite recipes in the comments.

Enjoy your meal!

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. AT vegetable broth lay out the chopped fish.

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.