Hello my dear! Today I’ll tell you about how to cook kharcho soup. It is considered the Georgian national dish. And in the classic version, it is prepared only with beef with the obligatory addition of tkemali sauce and spices. Although, in our country it is easily prepared with other meats, and other types of sauces are also added. Well, what can you do, people like to fantasize in their kitchen.
My husband and son love this first dish because it is very thick and has a lot of meat and spices. True, for me personally it’s a little spicy, which doesn’t stop me from eating it at the dinner table with my family. And how can you not please your men if they ask.
My husband likes to eat two deep plates at once, although you can’t tell he’s puny from the outside. But this is an indicator that the food is really tasty. When he doesn’t ask for more, it’s worth thinking about what I did wrong. Therefore, with such appetites, I have to cook first courses almost every day in a five-liter saucepan (!).
Kharcho is always prepared very thick, so you need more ingredients than for a regular dish. It should have a lot of meat. A real man's dish.
What meat is best for this dish? When it comes to beef, brisket on the bone is ideal.
The characteristic seasoning for it is the Georgian spice utskho-suneli. But it can be difficult to find such a spice here, except perhaps only in markets where representatives of Caucasian nationality trade. Therefore, it is most often replaced with suneli hops, which can be found much more often on the shelves of our stores.
Well, of course, tkemali sauce is a sauce made from red plums or cherry plums with a sour-spicy taste. Spices, garlic and herbs are also added there. Without this sauce, our dish will not be complete.
Since this dish is still Georgian, we will begin our review with our native roots. I once begged this recipe from a Georgian cook who works in a cafe not far from my home. I was 25 years old, and he seemed like a kind grandfather to me. He made it so meaty, spicy and rich, just awesome.
All proportions here are indicated for a three-liter pan, so calculate according to your dishes.
Ingredients for a 3 liter pan:
- Beef on the bone - 1 kg
- Rice - 4-5 tablespoons
- Carrots - 0.5 pcs.
- Onions - 2 pcs.
- Tomatoes - 2 pcs.
- Spicy adjika - 1 tablespoon
- Tkemali sauce - 4-5 tablespoons
- Khmeli-suneli - 1 tablespoon
- Garlic - 4-5 cloves
- Ground black pepper - to taste
- Sugar - a pinch
- Salt - to taste
- Cilantro, parsley
To make the broth lighter, soak the beef in water for a couple of hours.
Cooking method:
1. Place chopped pieces of meat, a whole onion and half a carrot in a saucepan, fill with water and place on the stove. When the broth boils, skim off the foam, add salt, cover and cook the broth until the meat is cooked.
2. In the meantime, let's start frying. Finely chop the onion. Cut the tomatoes on top with a cross and pour boiling water over them, then remove the skin, it will come off easily. Then chop finely.
3. Heat a frying pan and pour vegetable oil into it. Fry the onion until golden brown, then add the tomatoes. Sprinkle with suneli hops and ground black pepper. Mix everything well and simmer for 2 minutes.
4. After two and a half hours, the meat should be well cooked. Remove the onion and carrot. They won't be needed here anymore. Add well-washed rice to the broth.
6. Bring the broth to a boil. Then cover and simmer for about 15 minutes until the rice is cooked through.
7. In the meantime, you can chop the cilantro and parsley. Cut into small pieces. Squeeze the garlic here, along with the greens. Mix them together.
8. The soup is ready, turn off the heat, add the herbs and cover with a lid for 10-15 minutes. He needs to insist. Then you can serve.
Step-by-step recipe for soup with potatoes and rice
Somehow it turns out that we are more familiar with potatoes, although this will be a slight deviation from the classics. Well, why not experiment? We are kings in our kitchen. We will return what we want.
Ingredients:
- Beef with bone – 500 g
- Rice - 0.5 cups
- Potatoes - 5 pcs.
- Khmeli-suneli - 1 teaspoon
- Garlic - 3 cloves
- Onion - 1 pc.
- Carrots - 2 pcs.
- Tomatoes - 3 pcs.
- Ground red and allspice - to taste
- Greens - a bunch
- Salt - to taste
- Bay leaf - 1 piece
Cooking method:
1. Cut the meat into portions and place in a pan. Without cutting the bone, send it there too. Pour in water and let it cook. When the broth boils, skim off the foam.
It is not necessary to cut the meat; you can let the whole piece cook, and then remove it from the bone and cut it into portions.
2. Grate the carrots on a coarse grater. Finely chop the lur and place in a heated frying pan. Fry for a bit and then add the carrots and fry until golden brown.
3. Cut the tomatoes crosswise on top, scald them with boiling water and remove the skin. Then finely chop and add to the pan, reduce the heat slightly and continue to simmer.
If you don’t have tomatoes on hand, you can use any tomato sauce or adjika.
4. Add pepper and suneli hops, tkemali sauce, pour in a little broth and stir. Cover the pan with a lid and simmer the vegetables for 10 minutes.
5. In the meantime, let's take care of the potatoes. Peel and cut it as you are used to - slices, cubes or strips. It does not matter.
6. When the meat is cooked, remove the large piece with the bone from the pan and divide it into pieces. Add potatoes to the broth. Place the roast. Bring to a boil and pour in the washed rice. Cook for another 20 minutes.
7. All that remains is to finely chop the greens (dill, parsley or cilantro - your choice). Chop the garlic or squeeze it through a special press. Then put everything into the almost finished soup, add bay leaf and stir.
8. After two minutes, remove from the stove, cover with a lid and let sit for 7-10 minutes. After this, you can treat your family to a delicious, aromatic stew.
Video on how to cook real Georgian kharcho with tkemali
And for those who love video recipes, I found wonderful, detailed and understandable material.
Even a traditional recipe for Georgian soup can differ from one housewife to another in the general composition of the ingredients. And each will claim that she has the real recipe. Well, I just suggest you try different options and determine for yourself which is better.
Ingredients for a three-liter saucepan:
- Beef – 600 gr
- Onions - 2 pcs.
- Tomatoes - 4 pcs.
- Rice - 6 tablespoons
- Walnut – 100 gr
- Hot pepper - 1 pc.
- Parsley - 1 bunch
- Tkemali sauce - 2 tablespoons
- Garlic - 3 cloves
- Allspice - 1 teaspoon
- Khmeli-suneli - 1 teaspoon
- Dried basil - 1 teaspoon
- Dried cilantro - 1 teaspoon
Now look at the method of preparing this Georgian dish.
The result was rich, spicy and very tasty kharcho. Prepare it for your men, I think they will be pleased. After such a first course, you won’t need a second one. It's so filling.
A simple and quick recipe for tkemali sauce at home
As I already said, without this sauce, kharcho cannot be considered complete. But where to buy it? In fact, you don't have to go to every store to find this sauce. You can prepare it quite quickly yourself at home. I offer an express recipe for this Georgian sauce using available products.
We only need:
- Any variety of sour plums - 750 g
- Garlic - 1 head
- Cilantro - bunch
- Khmeli-suneli - 3 tablespoons
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
Preparation:
1. Rinse the plums and remove the pits. Then transfer to a saucepan, add 50 ml of water and put on fire until it boils. Then cook for another 10 minutes.
2. Then grind the plums through a sieve to separate the skins and turn everything into a paste.
3. Add salt and sugar to the pureed mass, cook until boiling over low heat. When it boils, add chopped cilantro, garlic and suneli hops. Cook for another 2 minutes and the sauce is ready. It can be stored in a glass jar in the refrigerator.
This way you will get a wonderful homemade sauce for meat, fish and, of course, for our kharcho. As you can see, it cooks quickly. If desired, you can also add ground red, allspice or black pepper.
Well, we met the wonderful Georgian kharcho. If anyone hasn’t tried cooking it yet, then it’s time to start. I hope I was able to convince you how easy it is to prepare. The main thing is to boil the meat, and you won’t have to cook the rest for long.
I wish you new exploits in the kitchen. Bon appetit.
Ingredients:
- Beef – 450 gr
- long rice - 1/2 cup
- potatoes - 4 pcs
- onion - 1 piece
- garlic - 3 cloves
- carrots - 2 pcs.
- tomatoes - 3 pcs.
- ground black pepper - 1 teaspoon
- peppercorns - 7-10 pcs.
- ground red allspice - 1 teaspoon
- hops-suneli - 1 teaspoon
- salt and herbs (parsley and dill) - to taste.
Cooking method:
We prepare all the necessary products, wash and peel the potatoes and carrots.
We wash the meat in running water, cut it into portions and put it in a saucepan on the stove to boil.
To make the dressing, grate the carrots on a coarse grater.
Peel the onion, cut into small pieces and fry in a frying pan in vegetable oil.
Meanwhile, the meat has already boiled and it is necessary to remove the foam. If you wish, you can drain the first broth. Add 7-10 grains of peppercorns.
Place grated carrots in the pan with the onions and continue sautéing
Pour hot water over the tomatoes and leave them for 3-5 minutes so that you can easily remove the skin.
After the time has passed, drain the water from them and separate the skin, cut into small pieces, and send to the dressing. We continue to simmer, while reducing the temperature a little.
Pour half a tablespoon of khmeli-suneli, 1 level teaspoon of red and the same amount of black pepper into the almost finished vegetable dressing. Pour in 2 scoops of broth, mix, cover with a lid and simmer for 10 minutes.
We take out an almost finished piece of meat from the pan, cut it into small pieces and send it back to the broth. There we also put potatoes cut into small squares and stewed vegetables. Salt to your taste.
Bring to a boil and add long grain rice, previously washed in cold water. Cook for 17-20 minutes over medium heat.
Finely chop the garlic and herbs.
We check the rice for readiness and if it is cooked, then add chopped garlic, herbs and bay leaf.
Turn off the stove and let our soup brew for 7-10 minutes.
Pork kharcho soup - step by step recipe with photos
Ingredients:
- Pork – 550 gr
- water 2.5 liters
- potatoes - 3 pcs
- onions - 2 pcs
- garlic - 1 head
- rice - 100 gr
- tomatoes - 4 pcs or tomato paste 2 tbsp. spoons
- vegetable oil - 30 g
- khmeli-suneli seasoning - 1/2 tbsp. spoons
- salt and herbs - to taste
Cooking method:
We have prepared all the necessary products and now let’s start cooking.
We wash the meat and cut it into cubes about 3 by 3 cm. Then put it in a deep saucepan, fill it with cold water and let it boil. Remove the foam and cook over low heat for 40 minutes.
Peel the potatoes and cut into squares.
When the meat is cooked, add washed rice, potatoes and onions. Cook for at least 20 minutes.
Now we need to boil the kettle and pour boiling water over the tomatoes for 2-3 minutes. Then drain and add cold water, leave for 5 minutes. Then we easily remove the skin from them and finely chop them with a knife or grate them.
Heat a frying pan, pour vegetable oil into it and lay out the tomatoes. Simmer over medium heat for 5-7 minutes, stirring occasionally. Transfer the finished tomatoes to the soup - salt, pepper and add the necessary spices. Cook for five minutes.
Wash and finely chop the greens, peel and finely chop the garlic. Pour into the pan, cover with a lid, turn off the stove and remove from heat. Let it brew for 10-15 minutes.
Pork kharcho soup is ready.
Awesome lamb kharcho soup recipe
Ingredients:
- Aranines with seeds – 750 g
- onions - 2 pcs
- carrots - 2 pcs.
- garlic - 6 cloves
- tomato - 1 piece
- celery - 1 stalk
- spicy herbs (paprika and coriander) - 1 teaspoon each
- tkemali - 1 tbsp. spoon
- tomato paste - 2 tbsp. spoons
- chopped greens - 2 tbsp. spoons
- salt and pepper - to taste.
Cooking method:
Cook the broth from washed lamb meat with bones over low heat for about one hour. Then add the peeled onion, carrots, celery and cook for the same amount, do not forget to skim off the foam.
The onion and garlic cloves need to be finely chopped and lightly fried in a separate pan until golden brown, after which we add coarsely grated carrots, tomato paste, herbs, spices and mix. We continue to simmer.
After scalding the tomato with boiling water, immediately place it under cold water and remove the skin. Cut into small cubes and transfer to cook with vegetables in a frying pan. Next add the washed rice, mix everything and simmer for another 10 minutes.
We take out the finished lamb, strain the broth and pour it into the fried vegetables and cook for about a quarter of an hour over low heat.
Five minutes before the end of cooking, add the meat cut into small pieces and tkemali.
The soup is ready, serve it to the table with chopped herbs.
Chicken kharcho recipe: Learning to cook delicious soup at home
This is a dish of Caucasian cuisine and is usually prepared from lamb or beef. But, of course, you can make excellent soup from chicken. Aromatically filling and very tasty!
Ingredients:
- Chicken broth - 1.5 liters
- long rice - 4 tbsp. spoons
- onion - 1 large
- tomato paste - 1 tablespoon
- Refined sunflower oil - 30 ml
- garlic - 3 cloves
- bay leaf - 1 pc.
- hops-suneli - 1 tbsp. spoon
- parsley - to taste
- salt and ground black pepper - to taste.
Cooking method:
Boil the chicken broth and strain it.
Peel the onions, wash them and chop them finely. Place in the prepared broth, place on low heat and simmer for 20 minutes.
Place a frying pan on the stove, pour oil into it and add tomato paste. And lightly fry, stirring constantly.
We transfer the finished paste, plus suneli hops and bay leaves into the pan, do not forget to add salt and pepper. Continue cooking for another 5-7 minutes.
And add chopped garlic and finely chopped herbs to taste to the finished dish.
Turn off the stove, cover the soup with a lid and let it sit for a while to let it brew.
The process of preparing kharcho soup in a slow cooker
Ingredients:
- Beef – 600 gr
- tkemali - 150 gr
- long grain rice - 1/2 cup
- black allspice - 10 peas
- tomato paste - 2 tbsp. spoons
- walnut - 0.5 cups
- garlic - 5 cloves
- onions - 3 pcs
- flour - 2 tbsp. spoons
- bay leaf - 2 pcs
- parsley - 1 bunch
- khmeli-suneli - 1 teaspoon
- ground hot red pepper - 0.5 teaspoon
- salt - to taste.
Cooking method:
Fry the walnuts in a dry frying pan, stirring. Then pour them into a blender bowl or mortar. Crush the allspice peas with the flat side of a knife and transfer to the nuts. We also mash the garlic a little and put it in a bowl and thoroughly chop the whole mass.
Cut the beef into small pieces and finely chop the onion.
Now turn on the multicooker to the “Frying” mode for 20 minutes, pour about two tablespoons of vegetable oil into the bowl, pour the onion into it and fry for 7 minutes.
In the meantime, thoroughly rinse the rice in water, passing it between your fingers.
After seven minutes, open the lid, place the chopped meat in the multicooker, stir and continue cooking for another 10 minutes.
We dilute flour in a small amount of water, I did this in a glass, then pour it over the meat and simmer for 1 minute and add tomato paste.
Add tkemali, ground walnuts, pepper and garlic. Add two liters of water.
Add spices, rice and bay leaf, salt and mix. We set the “Soup” program for 1 hour 30 minutes, and we ourselves go about our business, and our multicooker will do the rest itself.
A couple of minutes before the end of cooking, chop the parsley and after the signal, open the lid, sprinkle in the soup and let it brew for another five minutes.
The kharcho soup is ready, put it in plates and serve.
Georgian kharcho soup (video)
Bon appetit!!!
Kharcho soup is fantastically tasty and irreparably healthy. Ideal food when, in cold weather, you want something liquid and hot.
Nowadays, kharcho soup is almost any rice soup. But that's not true. A real kharcho, hearty, rich and most importantly healthy soup with a unique taste.
Rice soups are found in the cuisines of different countries of the world, but I consider Georgia to be the birthplace of kharcho. Although, even there, in different regions, this soup is prepared differently.
I always cook it with beef and tkemali sauce ().
One of the features of Georgian cuisine is a large amount of greens. My kharcho recipe is no exception; it contains cilantro, similar parsley and fragrant basil.
Ingredients:
Beef – 600 g (I cut off all visible pieces of fat).
Onions – 2 pcs. (medium size).
Tomatoes – 4 pcs. (medium size).
Brown rice - a little more than half a glass.
Peeled walnuts – 100 gr.
Bay leaf – 3 pcs.
Tkemali sauce – 2 tbsp. spoons.
Hot pepper – 1 pc.
Ground black pepper - to taste.
Khmeli-suneli - 0.5 teaspoon.
Garlic – 2 cloves.
Parsley, basil, cilantro - to taste.
Kharcho soup, step by step recipe:
1 - Wash the meat thoroughly and cut it into pieces, approximately 2 by 3 centimeters.
I pour two liters of cold water into the pan, put a bay leaf in it, and put the chopped meat in it. I cook it for about an hour and a half, periodically removing the foam from the broth with a slotted spoon.
2 - Remove the cooked beef from the pan into a dish and set it aside. I strain the broth and put it on the fire again, bringing it to a boil.
3 - Add rinsed brown rice to the pan and return the pieces of meat.
4 - Meanwhile, I peel and finely chop the onions. I put it in a frying pan and instead of the usual oil, add a little broth.
5 - I cut the hot pepper, take out the seeds and finely chop. I add it to the onions in the pan.
6 - Then I add black pepper and suneli hops.
I mix everything and add more broth if necessary.
7 - Wash the tomatoes, make a cross-shaped cut on the skin, and pour boiling water over them for a couple of minutes. After this procedure, the skin is very easily removed.
Then I cut the “naked” tomatoes into large cubes and add them to the frying pan with other vegetables and spices. I simmer for about three minutes.
I transfer the entire contents of the frying pan into a pan with rice and meat.
8 - When the almost finished kharcho soup boils, add tkemali sauce and very finely chopped garlic.
I let the soup cook for another ten minutes and turn off the heat.
9 - I chop the greens at random and add them to the soup.
10 - Now it's time for the walnut.
You need to sort it out well, select light and smooth pieces, and crush them in a mortar. If you don’t have a mortar, you can grate it on a coarse grater.
Walnuts can be added to the kharcho soup as soon as it is ready, but the appearance of a floating nut, in my subjective opinion, spoils the appearance of the dish.
It looks like frozen pieces of fat. This can be seen in the photo.
Therefore, I suggest putting the nut directly on the plate. A small pile in the very middle. Since it is customary to add sour cream to borscht. And whoever eats the soup should mix it himself.
Fair enough, the question arises: “should I then put walnuts in the soup?”
Necessary!
Without tkemali sauce and walnuts, you will not get kharcho soup, but ordinary rice soup.
This is how, after spending two hours, you can prepare the most unforgettable kharcho soup, all your family will be delighted.
The word kharcho in Georgian cuisine hides a thick, rich soup with meat, rice, an abundance of herbs and spices, with walnuts and a refreshing fruity sourness. This dish is so satisfying that it replaces the first and second; so tasty that you can cook it every day, slightly varying the composition; and a powerful dose of vitamins, phytoncides and microelements makes it a real elixir of longevity and a cure for many diseases. Isn't this the secret of Caucasian centenarians?
Kharcho is such an ancient dish that there is not and cannot be a single recipe. In different areas of Georgia it is prepared differently, and outside the country, due to the impossibility of obtaining authentic products, kharcho has hundreds of guises, more or less close to the original. the site will tell you how and from what you can prepare delicious kharcho, and share a selection of the best recipes: traditional and modern, festive and everyday.
In most articles about kharcho, with the light hand of William Pokhlebkin, it is indicated that this dish is prepared only on the basis of beef, and no other meat can be used for kharcho. He even gives the full Georgian name of this dish “Dzrokhis Khortsi Kharshot” and translates it as “beef brisket soup.” Apparently, someone made a joke on the culinary historian: the phrase he quoted means “let’s make cow stew,” and as for the meat component of kharcho, it can be anything, including chicken and fish. There is even a variety of vegetarian kharcho.
Traditional kharcho does not use potatoes and carrots. Rice and crushed walnuts add thickness to the dish. However, many modern recipes cannot do without root vegetables familiar to the Russian table, and potatoes with carrots, as well as parsley, celery and parsnip roots are quite acceptable in homemade versions of kharcho.
The sour taste of kharcho is due to tkemali sauce, which is prepared from cherry plum - wild sour plum - or other sour fruits: gooseberries, currants. Instead of tkemali, tklapi is often used - puree from plums and other sour fruits, dried to the state of thin pita bread. It is difficult for modern residents of megacities to get tkemali, much less tklapi, so it is permissible to create an acidic environment using more familiar products: tomatoes or tomato paste, dry wine, pomegranate juice or sauce, or even lemon juice.
Real kharcho is not spicy, but spicy. For one hot pepper there is a lot of garlic, onion, parsley, cilantro, dill, mint, basil - all together or separately. Of the dry spices, black, red and allspice, bay leaves, suneli hops, Imeretian saffron, and coriander are added to kharcho. Most of these spices are present in tkemali sauce, so it is important for owners of this sauce not to overdo it with them.
How to prepare kharcho
As in the case of Uzbek shurpa, kharcho can be fried and boiled. In the first case, the meat is fried and stewed with onions and spices, and then filled with broth and boiled along with rice and vegetables. In the second case, the meat is first cooked for a long time, and then the remaining ingredients are added in a certain order. Vegetables for dressing can be pre-fried. What both methods have in common is that the meat takes a long time to cook along with bones and fat - this is necessary for a strong, rich broth. The meat is removed from the finished dish, separated from the bones, chopped into manageable pieces and returned to the soup or divided equitably, laid out on plates. If you used rib meat, it is permissible to place it on plates as is - in pieces with several ribs.
The whole hot pepper is placed in the kharcho. It is served separately with the finished dish so that those who wish can squeeze the spicy pulp onto their plate. Rice or finely chopped potatoes are added to the dish 10-15 minutes before it is ready. This is just enough to get them ready. If you want the potatoes to boil and thicken the dish, you need to let them cook for 30-40 minutes. Only after the rice or potatoes are ready, an acidic medium is added - plum, pomegranate or tomato sauce, tomatoes, lemon juice. Crushed nuts and fresh herbs with crushed garlic are added at the very end of cooking or to the finished soup and left to brew.
During the ripening season, cherry plum kharcho is prepared simultaneously with tkemali sauce. While the meat is cooking, there is time to boil and puree fresh plums with spices, and pour the remaining sauce into a jar for other dishes. A quick version of plum sauce is also allowed: boil and crush fresh plums. Kharcho with freshly prepared sour sauce turns out especially bright, aromatic and tasty. The color of the soup will depend on the color of the plums, so if you want bright red kharcho, choose red cherry plum, and if it’s not the color that’s more important to you, but a rich sour taste, choose green.
Kharcho recipes
Kharcho with fresh cherry plum sauce
Ingredients:
1.5 kg beef (brisket, shank),
3 onions,
1 carrot,
1 small celery root,
0.5 cups rice,
3 bay leaves,
5 peas of black and allspice,
1 pinch of Imeretian saffron,
0.5 tsp savory,
0.5 tsp sumac
1 tsp khmeli-suneli,
0.5 cups walnuts,
4-5 cloves of garlic,
fresh herbs - cilantro, basil, parsley
For the sauce:
1 kg cherry plum,
1 head of garlic,
3 tsp coriander,
1 tsp red pepper,
2 tsp dry mint,
1 tsp salt
Preparation:
Rinse the meat, chop it coarsely and place it together with the bones in a large saucepan. Pour in cold water, bring to a boil, skim off the foam, add bay leaf and pepper and cook for 2 hours over low heat.
Place the whole washed cherry plum in a thick-walled pan, pour in a third of a glass of water and cook under the lid until softened and separated from the bones. Drain the juice and rub the cherry plum through a sieve to remove bones and skin. Add salt, crushed spices and crushed garlic to the resulting puree, return it to the heat and cook for another 5-7 minutes after boiling, adding water if necessary. The sauce is ready, you can pour it into jars, leaving 4-5 tbsp. for kharcho.
Add washed rice to the pan with meat. Fry onions, carrots and celery and add to soup. Pour saffron with water and add to the soup along with sumac, savory and hops-suneli. Add finely crushed nuts, add plum sauce, bring to a boil and, if necessary, adjust the taste with salt, sugar or sauce. Turn off the heat, finely chop the garlic and herbs, add to the soup or serve separately so that everyone can dress the soup in their bowl to their liking.
Fried kharcho on lamb ribs with tomatoes or tomato paste
Ingredients:
1 kg lamb ribs,
2-3 tbsp. red wine or pomegranate juice,
3 onions,
1 carrot,
2 potatoes,
1 fresh hot pepper,
1 head of garlic,
2 tsp coriander,
0.5 tsp ground hot red pepper,
1 tbsp. tomato paste or 2-3 fresh tomatoes,
1 bunch of cilantro,
1 bunch of dill,
salt to taste
Preparation:
Cut the ribs so that there is a bone in each piece. Place them in a heated thick-walled pan or cauldron, fat side down. If there is not enough fat, pour in a little vegetable oil. Fry the meat until it changes color, add salt, pour in wine or juice, add onion and carrots cut into rings, add half the crushed spices and mix well. When the vegetables have softened slightly, add whole hot peppers and tomato paste or peeled tomatoes, stir and pour 2-2.5 liters of boiling water into the pan. Leave the kharcho to simmer over low heat for 30-40 minutes, then add finely chopped potatoes. When the potatoes are cooked, add the rest of the spices and season the kharcho with salt, adding sugar if necessary. Add finely chopped garlic and herbs, bring to a boil and leave to brew under the lid for several minutes.
Chicken kharcho
Ingredients:
1 whole fatty chicken carcass,
4 onions,
0.5 cups rice,
1.5-2 cups walnuts,
2 tbsp. tkemali sauce or tklapi soaked in water,
1 capsicum,
4-5 cloves of garlic,
coriander, suneli hops, Imeretian saffron, parsley, cilantro, salt - to taste
Preparation:
Cut the chicken into pieces along with the bones, place in a large saucepan, add cold water so as to just cover the meat, bring to a boil, carefully remove all foam, salt, add bay leaf and black pepper and cook for 1.5-2 hours until the meat will not fall off the bones. Strain the broth, remove bones and spices, disassemble the meat into manageable pieces and return. Add finely chopped onion and washed rice, cook until the rice is done. Add tkemali, whole pepper, saffron diluted in water. Mix the nuts with a small amount of broth and pour into the kharcho. Leave the soup to simmer for 5-7 minutes, add chopped herbs and garlic, bring to a boil and immediately turn off the heat.
Fish kharcho
Ingredients:
1 kg red fish,
1 onion,
1 carrot,
1-2 tomatoes,
1-2 tbsp. lemon juice,
0.5 cups rice,
3 cloves of garlic,
salt, pepper, bay leaf, herbs - to taste
Preparation:
Place whole or coarsely chopped fish in cold water, bring to a boil, skim off the foam, add salt, add spices and cook until tender. Remove the finished fish, remove it from the bones, and disassemble it into manageable pieces. Add washed rice to the broth and cook over low heat for 5-7 minutes. Fry onions and carrots separately with tomato paste and lemon juice, transfer to a saucepan with rice, return fish pieces to the soup, add chopped herbs and garlic, bring to a boil again and remove from heat. After steeping for a short time, pour the fish kharcho into plates.
- Beef on the bone 500 g, the classic recipe uses lamb, but it is not always available,
- 2 liters of water,
- half a cup of rice, or a little less if you don’t like thick soups,
- 4-5 tomatoes depending on size,
- 2 onions,
- half a head of garlic,
- vegetable oil,
- a small bunch of cilantro,
- a couple of spoons of plum sauce like Georgian “Tkemali”,
- salt, ground pepper, bay leaf.
Recipe
- We wash the beef and place it in cold water.
- After boiling, remove the foam, add salt, taking into account that the liquid will evaporate a little.
- Cook covered until done.
- Depending on the type of meat, this will take approximately two to two and a half hours.
- Remove the finished meat from the broth and let it cool slightly.
- Wash the rice and boil in broth until tender. On average, about fifteen to twenty minutes, depending on the variety.
- Peel the onion, cut into cubes, fry in vegetable oil until slightly golden brown.
- Separate the meat from the bone, cut it, and add it to the onion.
- Peel the tomatoes. To do this, make a cross-shaped cut and lower them into boiling water for a few seconds. I understand that true cooks don’t do this, but sometimes, due to lack of time, I put tomatoes in the soup being prepared for a couple of seconds. Convenient and fast.
- Grind the tomatoes on a grater or using a blender.
- We send it to the meat. Warm up for five minutes.
- Peel the garlic and cut it crosswise into thin slices.
- Chop the cilantro; you can use parsley or dill instead.
- Add garlic and herbs, pepper to the pan, mix.
- Spread the dressing into the kharcho soup with the cooked rice, add the bay leaf and heat over low heat for five minutes.
- Add plum sauce and turn off.
In the absence of tkemali, you can add tomato sauce or a little adjika. In this case, we will have a not quite classic kharcho soup, but it will also turn out delicious.
Check out the delicious and democratic recipe
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