Kharcho - classic recipes for the famous Georgian soup. Beef kharcho soup

From Wikipedia:

Kharcho is a national Georgian beef soup with rice and walnuts on a special sour base of dried plum-tkemali or tklapi. The soup is very spicy, spicy, with an abundance of garlic and herbs and much thicker than other soups.

In Moscow, on Volgogradsky Prospekt, not far from the bearing factory, there was a tavern. Often friends called - we went to the circle (as this place was called), we quickly packed up and went to this tavern, which was famous for three things: 1. for its beer, 2. there you could always take 100 g of vodka for bottling. 3. and their kharcho soup. People from all over Moscow came there, and of course not because of beer or vodka, you could get it everywhere, but mainly because of the soup.

We usually arrive at lunchtime. They took beer and of course the famous kharcho soup. Be sure to take Caucasian cakes, some other meat and we got a chic dinner. They cooked excellently there, although in those days it was a dining room, not a restaurant.

Since then I have loved this soup. And although they cook it in different ways, now I look at it differently, realizing that it is not so easy to cook a real kharcho soup.

Therefore, often people cook soup similar to it. We will also consider “quick kharcho” here, in addition to the classic one, so that you can cook your delicious soup simply and quickly.

Step by step recipes on how to cook kharcho soup

A characteristic distinguishing feature of this national Georgian dish from other meat soups is the use of only beef in cooking, and in Georgian “dzrohis hortsi kharshot” means “beef soup”, tkemali plums and grated walnuts. According to the "classic" recipe, these three components cannot be removed from the dish or replaced by others.

A well-fed beef brisket (less often a knuckle) is best suited for soup

Some cooks do not agree with both the translation and the definition of the content of kharcho soup. They explain that there is "kharcho" and there is "soup kharcho" and these are two different dishes. Soup can be cooked with any meat and even without meat. I also tend to this opinion.

So, in soup, in everyday cuisine, it is allowed to replace tklapi - with fresh cherry plum, tkemali sauce, pomegranate juice or tomatoes and tomato paste.

Tklapi - dried plum pulp tkemali (cherry plum) puree. Sometimes called "sour lavash" and is prepared not only from tkemal, but also from any plum, blackthorn, dogwood) -

Also now kharcho soup is prepared from various meats: pork, lamb, veal, and even from poultry and fish.

Menu:

1. Classic kharcho soup recipe - step by step recipe with photo

Ingredients:

We count on a pan of 4.5 liters

• Beef - 1 kg.
• Rice - 2/3 cup
• Onion - 2 pcs.
• Bulgarian pepper - 1 pc.
• 1.5 cups chopped tomatoes or canned in own juice
• Tomato paste - 3 tbsp.
• Chopped walnuts - 100 g.
• Tkemali sauce - 3 tablespoons
• Hops - suneli - 1.5 tbsp.
• Ground coriander - 1 tsp
• All-season spices - 1 tsp
• Ground black pepper - 0.5 tsp
• Vegetable oil - 50 g.
• Bay leaf - 2 pcs.
• Garlic - 2-3 cloves
• Sugar - 1 tbsp
• Parsley, cilantro, dill, basil
• Salt to taste

Cooking:

1. Put the meat in a saucepan, pour a full saucepan of water, put it on the stove, bring to a boil, remove the foam.

2. It boiled for half an hour, the foam was removed, now we add the washed rice here. Bring to a boil, reduce heat, close the lid and cook the meat until tender.

3. Put a frying pan on the stove, pour a little vegetable oil for frying.

4. Send the onion to the pan. We cut the onion very large. Fry the onion until transparent.

5. After a minute and a half, add bell pepper. You don't have to add if you don't like it. There is no pepper in the classics. Fry for another 1.5 minutes.

6. The vegetables are a little sautéed, add tomatoes, either fresh or canned in their own juice.

7. Add tkemali sauce, as you remember, this is an essential ingredient in the classic version.

8. Add tomato paste.

9. Mix everything well and simmer for another 3 minutes.

10. We have meat and rice ready to add our passivation to them.

11. Add bay leaf, hops - suneli, garlic, ground black pepper, salt, ground coriander.

12. Finally, add ground walnuts and all-season spices. We mix everything.

13. Put a tablespoon of sugar. We are waiting for it to boil. Remove the foam and boil for another 3-5 minutes.

14. The soup is ready, only greens are left.

15. Well, we fall asleep abundantly with a mixture of finely chopped greens.

16. Mix everything again and turn off the stove. The soup should be infused somewhere from half an hour to an hour and a half.

What a flavor! Try faster.

Bon Appetit!

1. Lamb kharcho soup recipe Ingredients:

• Lamb - 1 kg
• Onion -2 pcs.
• Parsley root - 1 pc.
• Coriander (seeds) 1 tbsp
• Corn flour - 1 tbsp.
• Rice - 1/2 cup
• Parsley - bunch
• cilantro - bunch
• Basil - bunch
• Cherry plum marshmallow puree - 120-150 g.
• Tkemal sauce - (to taste)
• Garlic - 2-4 teeth.
• bay leaf/black pepper
• Suneli hops - 1 tbsp.
• Cinnamon - on the tip of a knife
• Hot red pepper - 1 pc.
• Saffron - a pinch
• Salt - about 1/2 tbsp.

Cooking:

1. Meat-lamb neck, put in a saucepan and fill completely with water. Bring to a boil. Do not forget to remove the foam before boiling. Cook the meat until done.

2. Cut the onion.

3. We put the pan on the stove over medium heat and pour in a little vegetable oil.

4. When the oil is hot, put the onion in the pan and start frying. It is necessary to bring the onion to a light browning.

5. While the onion is fried, chop the parsley root.

6. Add cornmeal to the onion. We mix.

meat is ready

7. The meat is already ready, it should be soft, take it out of the pan and set it aside for now.

8. Immediately fall asleep in the broth rice.

9. Rice boiled for 10 minutes, put fried onions in the broth.

10. Add bay leaf, parsley root, coriander, black peppercorns. Cook for 10 more minutes.

11. We put in the meat.

12. I bought cherry plum marshmallow at the market. We tear it into small pieces and put it in a mug approximately filling 2/3.

13. Pour in the broth so that it dissolves and turns into a puree.

14. Cut the parsley and cilantro.

15. Another 10 minutes have passed, add the resulting cherry plum marshmallow puree, do not be discouraged if you do not have it, you can replace it with tomatoes or tomato paste. This marshmallow is a bit sweet, so if you're using tomato paste instead, add about a tablespoon of sugar, to taste.

16. Immediately put in a pod of red hot pepper, chopped parsley, suneli hops, saffron, cinnamon. We mix everything.

17. It is necessary to salt a little (try, salt to your liking). Also try acid. It probably won't be enough.

18. Add green tkemali sauce (it is freely sold in stores). Stir, try again. Add more if necessary. Cook for 5 more minutes.

19. Cut the garlic, put it in a mortar and grind to a state of porridge, well, as finely as possible. Then it will immediately give the soup a chic flavor.

20. Turn off the fire. We send garlic, cilantro and finely chopped basil to the soup.

Well, our kharcho soup is ready.

Smells throughout the apartment.

Bon Appetit!

Ingredients:

• Chicken - 1 kg
• Water - 3 liters
• Long-grain rice - 100 g
• cilantro and parsley - 1 bunch each
• Onion - 3 pcs.
• Garlic - 3-4 cloves (to taste)
• Carrot - 1 pc.
• Parsley root - 1 pc. (optional)
• Tomato paste - 1-2 tbsp. (of necessity)
• Tomatoes - 4-5 pcs.
• Walnuts - 10-12 pcs.
• Tkemali - 2 tbsp. (or a little lemon juice to taste)
• Potatoes - 2-3 pcs. (optional)

Spices:

• Bay leaf - 3 pcs.
• Salt - to taste
• Ground black and red pepper - to taste
• Allspice - 4-6 peas
• Ground coriander - 1-2 tsp (taste)
• Hops-suneli - 2-3 tsp (taste)
• Savory - to taste
• Paprika - 1 tbsp
• 1 kg. chicken soup set
• 500 gr. chicken breast
• Bay leaf
• peppercorns

Cooking:

1. Cut the chicken into large pieces. The pieces should be with a bone so that the broth is rich.

2. Put the chicken pieces in a saucepan and fill with water. Put the saucepan on medium heat. Bring to a boil.

3. Remove the foam with a slotted spoon. I sometimes take pictures with a spoon with holes. When the water boils, you can drain it, rinse the chicken and the pot and pour again with fresh fresh water. This should be done depending on what kind of chicken you are cooking. If this is homemade, then of course all this is superfluous. For example, we always try to buy production from the same company. And with such a chicken, I do not completely change the water.

4. Cut the carrots into large pieces and cut the peeled onion head deeply crosswise.

5. Wash the greens and separate the bottom from the top.

6. The lower part (root) is useful to us for the broth and the upper one for the soup.

7. When the water boils and stops foaming, add greens, onions, pieces of carrots and spices: bay leaf, a few peas of allspice and black pepper. Bring the broth to a boil and reduce the heat to low so that the broth is constantly simmering. Boil the broth for 40-60 minutes. The longer we cook, the tastier it is. Of course, if you are in a hurry, wait until the chicken is ready and you can use the broth.

8. When the broth is ready, remove the vegetables, herbs and chicken from it.

9. Strain the broth. I do this either through a very fine sieve, or through cheesecloth so as not to miss the peppers and other residues. Bring the broth back to a boil.

10. At this point, you can optionally add potatoes. You already know that potatoes are usually not used in kharcho soup. But if you love it, put it in.

11. Add rice. Before adding rice to the soup, it must be thoroughly washed a couple of times, so that the water after washing remains clean. Bring the soup back to a boil and cook for another 20 minutes.

12. While the rice is cooking, prepare the frying. Heat vegetable oil over medium heat, add finely chopped onion and sauté it for 4-5 minutes, stirring occasionally.

13. Separate the meat from the bones and cut into small pieces.

14. Finely chop fresh or canned tomatoes in their own juice. If the tomatoes are winter, without a pronounced taste, add tomato paste.

15. When the bow becomes soft,

16. Add chicken meat to it and fry for another 1-2 minutes, stirring constantly.

17. Add spices to the frying: a couple of tablespoons of suneli hops, a couple of tablespoons of ground coriander, a little ground red pepper, savory, tomato paste, if necessary. Put in a few pinches of salt. Add everything to taste, someone loves everything, and someone, some of them do not like. If you do not know, add everything according to the recipe. It will be delicious.

18. We put prepared tomatoes. We mix.

19. Pour in a little broth, mix thoroughly again and simmer for another 7-10 minutes.

20. 5 minutes before the rice is ready, put the already prepared frying into the soup. Mix thoroughly.

21. When the soup boils again, add nuts, paprika, salt, black pepper to taste. Also add tkemali at this time.

22. Turn off the stove and add the minced garlic. Garlic should be cut very finely, and you can even grind a little, so it will quickly penetrate into all the pores of the soup. Taste and, if necessary, add more spices that you think are missing and salt if necessary.

23. Sprinkle the soup with freshly chopped herbs. Close the lid and let it brew for another 5-20 minutes (how long you can stand it).

Everything. Can be served on the table.

Bon Appetit!

1. pork kharcho soup recipe

Ingredients:

• Pork meat - 400 g.
• Rice - 3/4 cup
• Onion - 1 head
• Medium tomatoes - 2 pcs.
• Garlic - 3 cloves
• Khmeli-suneli
• Hot red pepper - to taste
• Green cilantro, parsley

Cooking:

1. Cut the meat into medium pieces. If there is, be sure to take a piece of pork with ribs.

2. Soak rice. Who does not like a very thick soup, you can put less rice.

3. Put the meat in a saucepan, fill it with water and set to cook for 40 minutes.

4. Foam has appeared in the pan where the meat is cooked, it must be carefully removed all.

5. Cut the onion. We put a frying pan with vegetable oil on the stove and put the onion there.

6. Onion fried until transparent, about 5 minutes, add finely chopped tomatoes. We had frozen finely cooked tomatoes. If you have fresh ones, great, add them. Fry for a couple more minutes.

7. Add lightly fried onions and tomatoes to the meat broth. Throw in the soaked rice. Until we salt. Cook rice until done.

8. Finely chop the garlic while setting aside.

9. 5 minutes before the end of cooking (try the meat, try the rice), salt to taste (better salt a little first, try, and then add some more salt).

10. We fall asleep garlic, hops-suneli, a little hot red pepper.

11. Add bay leaf, let it cook for a couple of minutes and add chopped greens, cilantro, parsley. Let it cook for another 2-3 minutes. Turn off the stove.

Let the soup brew for 10-20 minutes, this will make it even tastier.

Bon Appetit!

1. Soup kharcho - quick and easy

Ingredients:

• Beef stew - 1 can
• Potatoes - 4 -5 pcs.
• Rice - 1/3 - 1/2 cup
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste 1.5 table. spoons
• Hops-suneli 1/2 teaspoon
• Greens, you can dry, if not fresh.
• Pepper to taste
• Bay leaf - 2-4 leaves
• Citric acid - a pinch
• Garlic 4-5 cloves
• Salt - 1 teaspoon

Cooking:

1. Cut the stew, put it in a saucepan and fill it with water up to half the saucepan. Pot 4.5 liters. Turn on the stove, let the water boil with the stew for about 7-10 minutes.

2. Cut the potatoes into small cubes.

3. We also chop the onion finely.

4. Rub the carrots on a coarse grater.

5. We heat vegetable oil in a pan, send onions and carrots there. We stir. We close the lid. It takes about 10 minutes to fry, depending on your stove a little more or less. Vegetables should be cooked.

6. In the meantime, the broth has boiled and has already boiled with the stew for its time. We lay there at the same time washed rice and potatoes. They both boil for about 20 minutes, so it's okay.

7. Do not forget to stir the frying so that it does not burn.

8. When the frying is almost ready, put the tomato paste into it. Mix very thoroughly and fry for another 1.5-2 minutes, stirring all the time. Set aside until the rice and potatoes are done.

9. Rice and potatoes are cooked, we put dressing in them. Mix well and add spices: bay leaf, dried dill and dried parsley, we didn’t have fresh on hand, and the soup, as you remember, is express, ground paprika, a generous mixture of peppers and suneli hops.

10. We got a little thick, it's okay, add a little boiling water.

11. Reduce the fire. Add a small pinch of citric acid. Salt, about one teaspoon or half a tablespoon, do not put all at once, try it.

12. Taste the soup. If necessary, add salt, pepper, spices. Let the soup boil.

13. Squeeze the garlic directly into the soup. 5 minutes left to cook.

Can be served on the table.

Bon Appetit!

You and I have found a way out of how to cook a delicious soup without having the set of products that you need for kharcho soup, and also without having time to wait.

Write in the comments friends, what do you think about this? Residents of Georgia will certainly say: “what kind of kharcho is this”, but in our everyday opinion? Share your opinion.

Step-by-step recipes for kharcho soup with chicken, beef, pork, lamb rice, potatoes and other vegetables

2018-10-19 Marina Vykhodtseva

Grade
prescription

25230

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

5 gr.

carbohydrates

8 gr.

90 kcal.

Option 1: Kharcho soup with rice - a classic recipe

Soup kharcho with rice - hearty, rich, fragrant and simply incredible in taste, will satisfy the feeling of hunger in an instant, rest assured. Today we will cook kharcho soup with rice, we will give preference to beef as meat. In general, you can use any meat - lamb, chicken and even pork - it all depends on your preferences.

Kharcho soup is cooked without adding potatoes, which is unusual for our soup recipes, but believe me, the soup comes out so rich, with a silky texture of the yushka, that potatoes will simply be superfluous here. Kharcho should be served with a handful of chopped nuts. The color of the soup is amazing, I hope you enjoy it.

Ingredients:

• Water - 2 l
• Beef - 0.5 kg
• Rice - 1 cup
• Onion - 2 pcs.
• Carrot - 1 pc.
• Walnuts - a handful
• Salt, pepper - to taste
• Suneli hops - 1 tbsp.
• Bay leaf - 1 pc.
• Vegetable oil - 3 tbsp.
• Tomato paste - 1 tbsp.
• Kiza, dill - 4 sprigs each

Cooking process

Prepare all items on the list. Choose a good piece of beef or veal, rinse the meat under cool water, dry it. Cut the meat into small pieces. Next, fry the meat in a pan to

Boil water on the stove, lower the meat and cook the broth for about one hour and a half over low heat.

In the process of cooking, season the broth with salt, add pepper and suneli hops, throw in a bay leaf.

When the broth is cooked, pour the washed rice into it. Boil rice in broth for 20-25 minutes.

In the meantime, prepare vegetables - peel a couple of onions, rinse and dry. Cut the onion into small cubes.

Peel and wash carrots, dry. Grate carrots on a medium grater.

Fry the vegetables in a spoonful of vegetable oil, then add tomato paste to the pan. Our version uses homemade pasta, you can add crushed tomatoes in a blender. Add some broth from the pot to the pasta.

Simmer the dressing for a couple of minutes.

When the rice is ready, transfer the dressing from the pan to the pan, add a handful of nuts chopped in a coffee grinder to the pan. Next, throw chopped greens into the pan.

Infuse the soup for a couple of minutes, pour into plates and sprinkle with nuts - serve hot.

Bon Appetit!

Option 2: A quick chicken kharcho recipe with rice

Kharcho without meat is not tasty. If time is short, then you can use a bird. In this version, the chicken and rice kharcho recipe, you can use breast or thighs.

Ingredients

• 800 g of chicken;
• 150 g of rice;
• 90 g of onion;
• 70 g nuts;
• three tomatoes;
• 30 ml of oil;
• one carrot;
• 4 cloves of garlic;
• cilantro and seasonings.

How to quickly cook chicken kharcho

It is better to immediately cut the bird into portioned pieces, so that you do not get it later, do not waste time. We put it in a saucepan, add a couple of liters of water, cook chicken broth for no more than half an hour, do not forget to remove the foam.

After half an hour, we fall asleep washed rice, be sure to stir so that nothing sticks to the bottom.

We put a frying pan, pour a little oil, throw onions, fry, add carrots, cook together. We rub or chop the tomatoes, pour. We simmer for five minutes.

Finely chop the nuts, fall asleep to the almost finished rice. Let it boil for two minutes, then add the vegetables from the pan. Salt kharcho, pepper, let it boil for a couple of minutes. We introduce cilantro with garlic and, without letting them boil, immediately turn off the stove.

If chicken breast, that is, fillet, is used for the broth, then rice can be poured after two minutes of boiling, that is, the kharcho cooking time will be even less.

Option 3: Kharcho with potatoes and rice

One of the most popular varieties of kharcho soup with potatoes and rice. It turns out satisfying, tasty, not very expensive. Potatoes are in every home. You can cook with absolutely any kind of meat at your discretion.

Ingredients

• kilogram of meat (lamb, pork, beef);
• three potatoes;
• two bulbs;
• 3-4 tomatoes;
• a head of garlic;
• 0.5 st. rice
• 3.3 liters of water;
• some oil;
• cilantro, suneli hops, allspice.

How to cook

We put the meat in cold water, send it to cook. Throw in a sweet pepper. As soon as foam appears, and it will definitely be, you need to collect everything. Cook until the meat is soft, then take it out, cut into pieces.

We clean the potatoes, cut them, throw them into the broth, you can not return the meat yet, let the pieces retain their shape. We cook potatoes for about ten minutes, then add rice to it, salt.

Fry the onion in oil, add chopped tomatoes. Sometimes carrots are also put here, then it needs to be sautéed with onions, then seasoned with tomato. Fry together, add suneli hops.

Check the rice, once it is cooked, remove the meat and vegetables from the pan. Boil.

Chop the garlic. Add cilantro, which is often substituted for parsley, to the pot. Turn off the stove, let the kharcho stand for a while.

By the way, this version of kharcho can be served with sour cream or mayonnaise, unlike other types of soup, with which popular additives are not always combined.

Option 4: Pork kharcho with rice (ribs)

One of the most satisfying options for kharcho with pork and rice. For its preparation, you can take any meat, here, for example, ribs. They are convenient in that they are immediately cut into portioned pieces.

Ingredients:

• 800 g of ribs;
• 100 g of round large rice;
• 2-3 tomatoes;
• a pair of bulbs;
• a spoonful of paste;
• one carrot;
• 2/3 st. nuts;
• cilantro, suneli hops;
• a head of fresh garlic;
• 50 g of fat (you can oil).

Step by step recipe

We cut the ribs into pieces, throw them into the pan, add a couple of liters of water, and prepare the usual broth. Unlike other pieces of meat, the ribs are cooked quite quickly, after 40-50 minutes we add washed rice to them.

In a large saucepan, fry the chopped onion and carrots. Add the tomato paste first. After a minute, it will reveal the color, pour grated or diced tomatoes. We simmer until then. Until the rice is cooked.

Grind the nuts, put them in a saucepan with rice, salt the kharcho. After two minutes, lay the vegetables. On a small fire, simmer everything together for another ten minutes.

There is just time to peel and chop the garlic, chop the greens. We fill the nut soup with pork and rice, turn off the stove.

You can cook kharcho not only with fresh pork and rice, but also with the addition of smoked meats. It is enough to throw a couple of ribs or other pieces into the pan so that the Georgian soup opens up with new flavors.

Option 5: Lamb kharcho with rice

A rich version of Georgian kharcho with lamb, rice and walnuts. The ingredients are just seasonings, you can use a mixture of hops-suneli or choose something else to your liking.

Ingredients

• 1.5 kg lamb;
• 1.5 st. rice
• 5 onion heads;
• 200 g nuts;
• 1 carrot;
• 2 peppers (Bulgarian);
• 150 g of tomato paste;
• oil, spices, garlic.

How to cook

Wash the lamb, add three and a half liters of water. Prepare a rich broth. After that, get the lamb to cut, instead of it, fill in the washed rice.

Chop the onion into strips, carrots and peppers in about the same way. There are a lot of vegetables, so we take the largest frying pan. We heat the oil, fry the onions and carrots, throw in the pepper, after another two minutes, the paste. Fry lightly with tomato, scoop up a ladle of broth, add to the saute.

We chop the nuts, throw them into the pan, return the meat, let it boil well, introduce vegetables with tomato paste.

Grind herbs, garlic, prepare seasonings. Put it all in a bowl and stir. Kharcho is ready!

This recipe makes a lot of soup. If the family is small or the dish is being prepared for testing, then it is wiser to make half the norm.

Option 6: Pork kharcho soup with rice

Another recipe for pork kharcho with rice, but the technology here is already different. It is best to cook this soup in a cauldron, the meat in it will be appetizingly fried, the broth will please you with a magical taste.

Ingredients

• 600 g pork (pulp);
• 120 g of rice;
• 5 cloves of garlic;
• 1 tsp hops-suneli;
• 0.5 st. nuts;
• 120 g of onion;
• 200 g of tomatoes;
• 1 carrot.

How to cook

Cut the pork into cubes, like a barbecue. Throw into a heated cauldron and lightly fry. If there is no fat on the meat, then you can drop a little oil. As soon as a crust appears on the meat, pour boiling water over it, cook for 50-60 minutes, start the rice, salt.

Fry the dressing in a frying pan: sauté onions and carrots, add grated tomatoes or replace with pasta, let stew.

A couple of minutes before readiness, add nuts to the rice, let it boil, add vegetables, spices. We turn off the fire. Stew kharcho under the lid for ten minutes. Turn off the stove, open the cauldron, add garlic and herbs. Let the kharcho soup stand a little longer.

With kharcho ribs, you can also cook in the same way, that is, pre-fry. Because they produce a lot of fat. Part can be removed before adding boiling water, used for frying vegetables.

Option 7: Kharcho with beef and rice

To prepare kharcho soup with rice and beef, you can take meat on the bone. It produces the richest broth. Rice, as expected, is better to take large and round.

Ingredients

• kilogram of beef (more possible);
• 5 tomatoes;
• 4 spoons of pasta;
• 4 bulbs;
• a glass of round rice;
• 0.3 st. oils;
• 3 bell peppers;
• a bunch of cilantro;
• head of garlic.

How to cook

Pour the washed beef with water, make the broth. We take out the meat, lay the washed rice. Cut the beef, remove the bone.

We chop the onion in half rings, fry until golden brown, do it all over high heat. Add pepper cut into large strips, continue to fry, add pasta, and after a minute, tomatoes. Now reduce the fire, simmer the vegetables until soft.

We shift everything from the pan to the pan with kharcho, salt, after boiling we introduce beef. Let it boil for a couple of minutes, add garlic, herbs, turn off the stove.

All recipes for kharcho indicate fresh garlic. But if he is not at home, then we boldly replace it with a dried analogue. In this version, the garlic can even be brought to a boil, but it’s better to just let the kharcho stand for a little more time.

Option 8: Soup kharcho with rice and salted tomatoes

This recipe is perfect for winter when fresh tomatoes don't taste good and are sky-high. For the dish, we take just salted tomatoes or in our juice.

Ingredients

• 700 g of meat (any);
• 150 g of onion;
• 400 g of tomatoes;
• 1 carrot;
• a handful of nuts;
• seasonings, oil;
• 100 g of rice.

How to cook

We prepare the broth with two liters of water. Cook until the meat is soft, the time will depend on the type chosen. We take out the meat, cut it, return it back, add rice to it, stir, immediately salt, but only a little.

Onion and carrot cut arbitrarily, fry in oil. As soon as they are browned, add chopped canned or salted tomatoes. They can be cut or ground with a blender. We simmer for five minutes.

We throw chopped nuts into the kharcho, let it boil, spread the vegetables. Boil two more minutes. Season kharcho with herbs, garlic, pepper and laurel.

Kharcho without cilantro is not kharcho, but in our latitudes this greenery is often disliked, replaced with parsley, dill and even onion feathers. This is not correct, you can try adding cilantro in parts, starting with small portions, gradually its taste will become less outlandish.

Option 9: Classic kharcho soup with rice in beef broth

To prepare the classic kharcho soup with rice, you can take any pieces of beef, but the weight of the meat without the bone is indicated. You can additionally add them to get a rich broth. Rice for kharcho is desirable to choose large and round, you can use unpeeled types, they are healthy and do not boil soft.

Ingredients

• 0.5 kg of beef;
• 140 g of rice;
• 4 tomatoes;
• 2.5 liters of water;
• 2 onions;
• 100 g walnuts;
• 40 g cilantro;
• 40 ml of oil;
• 25 g of garlic;
• 1 st. l. hops-suneli.

Step-by-step recipe for classic kharcho soup with rice

You need to start cooking soup with broth. Pour more water into the glass than indicated in the recipe, as some will boil away. We lower the washed beef, cook for at least two hours until soft. Then we get a piece.

We fall asleep in a pan with hot broth washed rice, we begin to cook it. It is important to thoroughly rinse or even lightly soak the cereal in cold water to remove excess starch that increases the turbidity of the broth.

As soon as the rice was covered, we proceed to the vegetables. We chop the onion into strips, do not be afraid of its quantity. Heat oil, add vegetable, fry until golden brown.

Pour boiling water over the tomatoes for a couple of minutes, peel off the skin and cut into cubes. First, add hops-suneli seasoning to the onion so that it reveals the aroma, and then pour the tomatoes. Cook until the tomatoes are soft.

Nuts for kharcho are used only walnuts, it simply cannot be otherwise. The kernels need to be crushed. It is best to grind with a blender, coffee grinder. But if there is nothing like that, then just finely chop, grate. We put them in a saucepan, to half or 70% cooked rice. Grease from the walnuts will immediately appear on the surface, which is good.

Cut the meat, return to kharcho. Checking Fig. Did he weld? We shift the vegetables from the pan, let it boil well and immediately turn it off. We fall asleep chopped garlic and a chopped bunch of cilantro. Stir, cover, leave for two minutes. Kharcho is served with black bread, tkemali sauce, additional cilantro greens will be useful.

If suddenly the tomatoes are light or not fragrant enough, then you can additionally add a couple of spoons of tomato paste to the passerovka, the look and taste of kharcho will only improve from this.

Real kharcho soup is made from beef with hot spices - try it at home.

For kharcho, we take lean beef with a bone, add potatoes (it may not be in Georgian kharcho), long rice, necessarily garlic and a set of spices that provides a unique taste of a traditional Georgian dish.

• beef on the bone - 400 g
• potatoes - 4 pcs.
• garlic - 3 teeth
• fresh dill - bunch.
• green onion - bunch.

For refueling:

• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1 tbsp. l.
• refined sunflower oil - 2 tbsp. l.
• long-grain rice - 70 g
• salt - 2 tsp
• a mixture of hops-suneli - 1 tbsp. l.

We thoroughly wash a good piece of beef under running water, it is good if it is with a bone, in which case the broth will turn out to be more rich.

We put the meat to cook in a saucepan, wait for it to boil and remove the foam. The primary broth boils for 5-10 minutes, then it needs to be drained, the meat is thoroughly washed, poured with clean cold water, and we cook our kharcho soup with beef on the secondary broth.

We clean, wash and cut fresh potatoes. Slicing for soup is not important, as you are used to (straws, cubes). We lower the potatoes into the broth for kharcho.

Onion, medium size, peeled, cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a large or small grater.

Long rice is best washed in advance and soaked in cold water.

We heat the oil in a pan with high sides, mix onions, carrots, add a tablespoon of pasta, 150 ml of water, rice, salt, spices. Dressing for kharcho should be thick. Mix everything thoroughly, cover with a lid, and leave to languish for 15-20 minutes.

We prepare the garlic. We clean the cloves from the husk, and press with a press. We will put it in kharcho soup 5 minutes before it is fully cooked, otherwise if it boils for a long time, it will lose its flavor.

We take the beef out of the broth, cool it, separate it from the bone, and cut it into pieces of 1.5-2 cm. Place it back into the broth for kharcho. There we pour the finished frying with rice. Cook over low heat for another 15-20 minutes. Don't forget to add garlic. Kharcho soup with tender beef is ready!

Recipe 2, step by step: beef kharcho soup with rice

There is nothing complicated in the mechanism for creating such a dish. I got a wonderful Georgian beef kharcho the first time, the main thing is to follow the recipe.

• Beef 500 g
• Water 1.4 l
• Rice 100 g
• Chopped walnuts 100 g
• Tkemali sauce 60 g
• Onion 100 g
• Vegetable oil 15 g
• Sweet pepper 150 g
• Red ground pepper 5 g
• Seasoning "Hmeli-suneli" 10 g
• Garlic 10 g
• Tomato paste 70 g
• Bay leaf 2 pcs.
• bunch of cilantro
• Salt to taste

Put 500 grams of beef into the prepared pan, pour 1.4 liters of water, add two bay leaves, put on a strong fire. Be sure to cover with a lid - it will boil faster.

When the meat boils, remove the foam with a slotted spoon and reduce the heat. Now the meat should be cooked for at least an hour on low heat under the lid. Ideally - an hour and a half, but there is not always time to wait so much, I know from myself.

When the broth is ready, you need to catch the meat and leave it to cool. Strain the broth itself through a fine sieve into another pan - so the soup will come out transparent.

Cut the cooled meat into small portions, remove the bone.

Return the chopped boiled beef to the broth, put the pan on medium heat and wait until it boils. Don't forget to cover with a lid.

Rinse well 100 grams of rice, add it to the boiled broth with meat, let it boil.

Wash and peel 150 grams of sweet pepper, cut it into cubes and add to the pan immediately after the rice. You can also cut into strips - do as you like.

While the rice is boiling, fry 100 grams of finely chopped onion in a pan with 15 grams of oil until soft and golden brown.

While the onion is sautéing, prepare the nut-garlic mixture. To do this, crush 100 grams of chopped walnuts and 10 grams of garlic in a mortar.

Add 70 grams of tomato paste to the fried onion directly in the pan and mix thoroughly.

Turn down the heat, add the prepared mixture of nuts and garlic to the dressing, stir and remove the pan from the stove.

Add the freshly prepared dressing to the boiling soup, stir.

Put 60 grams of Tkemali sauce, 5 grams of ground red pepper, 10 grams of Khmeli-suneli seasoning, chopped small bunch of cilantro, salt to taste, stir, cover.

Switch off the stove after two minutes. The soup is almost ready. He only had to brew for about 10-15 minutes under a closed lid. Bon Appetit!

Recipe 3: Georgian beef kharcho (step by step)

• beef - 600 grams;
• rice - 0.3 cups;
• water - 2.5-3 liters;
• onion - 3-4 pieces;
• walnuts - 0.5 cups;
• cilantro - 3 tbsp. spoons;
• basil - 3 tbsp. spoons;
• parsley - 3 tbsp. spoons;
• garlic - 3-4 cloves;
• hot red pepper - 1 teaspoon;
• ground black pepper - 1 teaspoon;
• coriander - 1 teaspoon;
• cinnamon - 0.5 teaspoon;
• hops-suneli - 2-3 teaspoons;
• bay leaf - 2-3 pieces;
• tomatoes - 100 grams

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

If the water has boiled away a lot - do not be afraid, add boiling water. We check the readiness of meat by the way it easily falls apart into fibers, and the connective sinewy tissues turn into jelly.

When ready, we take out the meat from the broth (we will return it at the very end) and lay the rice, previously washed in cold water, preferably seven times.

Most likely, it will seem to you that there is not enough rice for such an amount of broth. At least that's how it always seems to me. But don't worry, everything will be fine when it boils. If you put more, then in the end you will safely get not soup but rice porridge, however, also tasty. It's happened to me so many times. Let me remind you, one third of a faceted glass for 2.5-3 liters of broth.
Then we wait 15 minutes and make the first bookmark.

The first bookmark consists of onion, tomato base, ground walnuts and bay leaf. Onion, cut into small cubes, we stew in two tablespoons of vegetable oil until transparent.

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

Lay in pre-ground walnuts.

Put the pieces of meat back. Salt to taste.

After 5-7 minutes, we make a second bookmark consisting of ground spices. Namely, from ground red and black pepper, coriander seeds, cinnamon and suneli hops.

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

Immediately turn off the heat and insist under the lid for another 5 minutes.

That's it, you're done.

Pour into a bowl and enjoy.

Recipe 4: how to cook beef kharcho soup

In Georgian cuisine, there are various recipes for preparing all kinds of dishes, including kharcho, which is considered one of the most delicious soups. It is prepared from the chest part of beef, rice and special seasonings. We offer a recipe for beef kharcho, which can become one of your favorites, primarily because of its spicy and spicy taste and aroma. Treat yourself and your family with this unconventional dish.

• Beef meat on the bone 1 kg
• Carrots 2 pcs.
• Onion 2 pcs.
• Garlic 1 head
• Rice ½ cup
• Tomato paste 4-5 tablespoons
• Adjika 1-2 tablespoons
• Vegetable oil 5-6 tablespoons
• Parsley (dried) 1-2 tablespoons
• Bay leaf 1–2 pcs.
• Salt 1/3 teaspoon
• Black peppercorns 10 peas
• Ground red pepper ¼ teaspoon
• Suneli hops - 1 teaspoon

Fresh beef meat must be washed with running cold water, cut into several pieces. Pour water into a large saucepan, put on a large fire, place the meat there. Peel the carrots and onions, wash and put one vegetable each in a saucepan. When the water boils, reduce the fire, throw in the bay leaf, black peppercorns and salt hard and cook for 2 - 2.5 hours.

When the broth is cooked, remove the meat and vegetables and put in another pan. Garlic needs to be peeled, washed, crushed first with a press, then with a knife, so that it turns into gruel. Grate the remaining raw carrots, cut the onion into half rings or small pieces.

Pour oil into a frying pan, heat over high heat, then reduce it and place tomato paste and garlic there, fry, stirring for 5-10 minutes, add chopped onion. When the onion softens, add the carrots and fry for 3-4 minutes. After that, pour 1 - 1.5 ladle of broth and salt. Simmer the vegetables for another 10-15 minutes.

When the vegetables are stewed, pour the frying into the broth. Boiled meat must be separated from the bones. Next, peel the potatoes, wash and cut into cubes. Rinse rice under running water in a sieve or colander. Put all this in a saucepan with broth and frying, season with spices: suneli hops, adjika and red pepper. When rice and potatoes become soft, kharcho soup is ready!

This recipe is for 10-12 servings. Serve hot beef kharcho, pouring into plates and sprinkling with parsley. You can cut pieces of brown bread or put croutons fried from white bread in sunflower oil into the soup. Good appetite!

Recipe 5: classic kharcho with beef (with photo)

The classic kharcho soup is a very satisfying and appetizing dish of Georgian cuisine. Beef is usually used to make a rich broth, although there are recipes using lamb or other meat. A characteristic feature of kharcho soup is a slight sourness in taste obtained from tklapi (dried pulp of plums) or tkemali plum sauce. In the absence of these ingredients, some housewives add ordinary tomato paste to the soup, but this is not recommended, because the taste of the dish will no longer be the same.

As a rule, kharcho is prepared with hot peppers and plenty of garlic, although you can always control the dosage of “burning” ingredients yourself, adjusting the recipe to your personal taste preferences.

• beef on the bone - about 500 g;
• bulb - 1 pc.;
• rice - 100 g;
• tkemali sauce - 2-4 tbsp. spoons or to taste;
• hops-suneli - 1 tbsp. a spoon;
• red hot ground pepper (or chili pod) - to taste;
• black allspice - 2-3 peas;
• bay leaf - 1-2 pieces;
• garlic - 4-5 teeth;
• fresh cilantro - a bunch;
• walnuts - 100 g;
• vegetable oil - 2-3 tbsp. spoons;
• fresh tomatoes - 2 small;
• salt - to taste.

Pour beef with water and bring to a boil. Remove the foam and boil the meat for 1.5-2 hours (until cooked). We do not add salt yet - we throw only peppercorns and bay leaf. In parallel, finely chop the onion, fry in vegetable oil for a couple of minutes.

We peel the tomatoes, for this we make cross cuts on the tomatoes.

Pour boiling water over the vegetables and let stand for 5 minutes, then immediately rinse with cold water. After such actions, the skin will be removed very easily.

Puree the tomato pulp with a blender or chop with a knife and load it with an already soft onion. Cover the pan with a lid and simmer the mixture over low heat for 3-5 minutes.

Remove the cooked meat from the broth. Lay the onion stewed with tomato puree.

Next, load the pre-washed rice grains. Cook the soup at a low boil for 10 minutes.

In parallel, the boiled meat is separated from the bone and cut into arbitrary pieces. We dip into the broth.

Add suneli hops and hot pepper to taste. Instead of ground, you can also use fresh chili pepper - for this, the pod must be cut along the length and finely chopped, after cleaning out all the seeds.

Chop the walnuts. This can be done with a blender or in any other suitable way, for example, by rubbing on a coarse grater or grinding in a mortar. We lay the nuts to the almost ready soup.

Add tkemali sauce, which will give a slightly sour taste characteristic of kharcho soup. The dosage of the sauce can be varied according to personal taste. Cook the soup for another 10 minutes. At the end, we throw salt, finely chopped cilantro and squeeze the garlic.

We insist the first dish under the lid for 10 minutes, then pour it into portioned plates and serve. Classic kharcho soup can be supplemented with a slice of fresh lavash.

Recipe 6: the most delicious kharcho soup with beef

Beef kharcho soup is a spicy and somewhat spicy soup made with beef. Dried tklapi plums and walnuts are also added to it. In addition, a whole set of all kinds of spices are sent to such a Georgian soup, which subtly emphasize the taste of this dish.

Kharcho is one of the brightest representatives of Georgian cuisine. It is not easy to cook, and besides, it will take a lot of time to cook! However, the result is worth it. Having tried this soup once, you will no longer be able to deny yourself the pleasure of eating it again.

Join us in making delicious Georgian beef kharcho soup. Following the instructions that are given below in the photo recipe, you will not experience any problems during the cooking process!

• beef brisket - 900 gr
• coarse-grain polished rice - 180 gr
• onion - 8 pcs
• carrots - 150 gr
• celery - 100 gr
• garlic - 5 cloves
• cilantro - 30 gr
• dried basil - 1 tsp
• zira - 1 tsp
• ground coriander - 1 tsp
• ground chili pepper - 1 tsp
• fenugreek seeds - 5 gr
• saffron - 0.2 tsp
• sea ​​salt - 1 tsp
• vegetable oil - 40 ml
• tkemali sauce - 120 gr

We will start preparing our kharcho with meat. It must be washed thoroughly. Then we put the beef in a deep saucepan, fill it with water and send it to cook on the stove. Over time, foam will begin to form on the surface of the water, it must be removed. Then the broth will turn out beautifully transparent.

As soon as the foam stops forming, we send the washed and peeled vegetables to the broth. We cook all this over low heat for about an hour and a half, until the beef is completely soft. Then we take out all the vegetables from the broth, as well as the meat itself. Cool the beef a little, finely chop it and send it back to the broth. You can safely throw vegetables away!

Now let's deal with the onion and garlic. Peel the onions and finely chop them. We will add them to our Georgian kharcho in a passivated form. Next, peel the garlic cloves and chop them finely. We will add this ingredient at the very end and fresh.

At this stage, we will fry the onion. It should soften and acquire a golden hue. After that, it can be safely sent to a boiling broth.

Now we send rice to the broth, which should be washed in advance.

Now it's time for the spices. They must be mixed in a mortar and thoroughly crushed. Then we send the mixture of spices to the soup.

Rinse the cilantro well and finely chop it. Then we send it to a mortar with garlic, sprinkle it all with salt. We knead this mixture, but we are not in a hurry to add it to kharcho soup! We will do this at the very end of cooking.

Now we can acidify our beef kharcho soup.

We use tkemali sauce as an acidifier. We pour it in a little and be sure to taste the soup!

When the rice is ready, we send a dressing of crushed garlic, cilantro and sea salt to the saucepan. Turn off the heat and let the dish brew for at least ten minutes.

Georgian beef kharcho soup is ready! It should be served hot, garnished with a sprig of cilantro.

Recipe 7: beef kharcho soup at home

• Walnuts 150 g
• Tkemali 200 g
• Khmeli-suneli 15 g
• Greens to taste
• Rice 150 g
• Bulb onion 400 g
• Garlic 20 g
• Vegetable oil 30 g
• Salt to taste

Wash the meat, pour three liters of cold water and bring to a boil. Remove the foam from the broth, reduce the heat and cook for 1.5 hours. Remove meat and set aside for now. Peel the onion and cut into segments.

Crush the garlic and walnuts in a mortar. To make the garlic let out more juice, salt a little. If you like spicy, you can also crush a piece of chili pepper.

Heat oil in a large skillet and sauté onion over medium heat until soft and golden.

Pour washed rice and fried onions into a saucepan with boiling broth. Bring to a boil, reduce heat to low and simmer for 15 minutes.

Pour the suneli hops into the mortar to the crushed nuts and mix.

Add tkemali sauce, a mixture of crushed nuts and garlic to the soup and salt to taste. Boil for 5 minutes over low heat. You can add fresh, frozen or dried herbs to the finished soup to taste. I added pickled cilantro, some dried celery and garnished with fresh parsley to serve.

Soup "Kharcho" is a truly Georgian dish with the addition of various seasonings to it, giving it a sharpness and a piquant taste. To create it, you can use beef fillet or brisket with a small bone. In terms of cooking time, the dish will not take much time, and the cooking process is quite easy .

Ingredients

You will need the following ingredients to prepare kharcho beef soup. Recipe step by step will help to achieve good results even for a beginner in the field of cooking.

• 1 kg beef tenderloin or meat fillet on the bone;
• 2 onions;
• 2 carrots;
• 1 clove of garlic;
• 1/2 st. rice;
• 4 tbsp. spoons tomato paste;
• 2 tbsp. a spoon of adjika;
• 6 art. spoons refined vegetable oil;
• 1 st. tablespoons of parsley (preferably dried);
• 2 leaves of lavrushka;
• 1/3 tsp salt;
• 10 pieces. black peppercorns;
• ¼ tsp red pepper (crushed into powder);
• 1 tsp seasoning mix Khmeli-suneli.

Cooking

To prepare such an appetizing dish as beef kharcho soup, using a step-by-step recipe, you will need such kitchen utensils as saucepan, meat cutting board, tablespoons and teaspoons, garlic maker, grater, frying pan, recessed dishes, electric or gas stove.

1. First of all it should be good rinse the beef meat and cut into portions. Then a pot of water is placed on a fairly large fire, then beef tenderloin or meat on the bone, peeled carrots and onions are lowered into it.

   When the water boils, the fire is reduced, and lavrushka, black peppercorns and a little table salt are put in the broth being prepared. Such the broth base must be boiled for 2-2.5 hours;

Beef must be cut into portions

1. When the meat and vegetable components are cooked, it is recommended to take them out and put them in a separate bowl. Garlic after cleaning and washing is placed in a garlic press and under pressure turns into a heterogeneous structure. For complete grinding, you can use a regular knife. Thus, it is brought to a mushy state.

2. Subsequently, it is the turn of the frying. For these purposes, vegetable oil should be added to the pan. From the very beginning, the fire intensifies to the maximum mark. In the case of full incandescence of inventory, the heating limit is lowered, and it is placed garlic with tomato paste and, stirring, roasting is carried out for about 10 minutes.

   Then add the onion, cut in advance. As the onion softens, chopped carrots are placed in it, and the resulting mixture is fried for another 3-4 minutes, followed by the introduction of the broth base into the frying in an amount of 1 to 1.5 scoops.

   Everything is salted and left to stew on the stove for about 10-15 minutes. Thus, the main composition of beef kharcho soup prepared according to a step-by-step recipe is being prepared, which is the basis of the whole dish;

In a frying pan, you need to fry the garlic with tomato paste, then add the chopped onion and grated carrots

1. At the moment when the quenching came to an end, the resulting the vegetable mixture is transferred to the broth. At the same time, if meat on the bone is used, then it must be separated.

   The remaining ingredients, such as potatoes, must be washed under a stream of cool water, peeled and cut into cubes, rinse the rice about 5 times in a colander. And prepared components send to boiling broth with vegetable dressing with the addition of spices such as suneli hops, adjika and red pepper.

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

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

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

The main secret of making delicious kharcho is not to spare spicy spices and herbs.

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

Soup recipes - kharcho.

How to cook beef kharcho soup - 14 varieties

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

Ingredients:

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

Cooking:

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

When the broth boils put tklapi.

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

Rinse the rice and put in the broth.

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

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

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

Delicious soup - kharcho with beef

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

Ingredients:

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

Cooking:

Boil the meat until done. Add pic.

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

Grind walnuts in a blender.

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

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

Ingredients:

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

Cooking:

Cut the beef into pieces and cook until tender.

Chop the onion, mince the garlic.

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

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

Bring to a boil and insist five minutes.

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

Soup - kharcho with tkemali sauce

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

Ingredients:

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

Cooking:

Boil meat with salt and bay leaf.

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

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

Bring to a boil and add washed rice.

Cut the pepper into strips and add to the pot.

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

Boil for a few minutes and remove from heat.

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

Ingredients:

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

Cooking:

Cut the beef into pieces and boil until tender.

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

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

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

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

Ingredients:

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

Cooking:

Cut the meat into pieces and cook until tender.

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

Peel the tomatoes and cut into cubes.

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

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

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

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

Ingredients:

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

Cooking:

Boil the meat until done.

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

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

Dip the washed rice into the broth.

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

Add chopped garlic, tomato paste and adjika.

Before serving, put the greens on the plates.

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

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

Ingredients:

• beef - 1 kg
• round rice - 100 g
• onion - 2 pcs.
• carrots - 2 pcs.
• tomatoes - 5 pcs.
• hot green pepper - 1 pc.
• parsley
• hops - suneli
• basil
• allspice
• Carnation
• cinnamon
• salt.

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

Finely chop the chili pepper and send to the pan.

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

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

Don't have time to cook the classic kharcho soup with lots of ingredients? Prepare kharcho in a slow cooker. Even with a small set of products, the soup is very tasty!

Ingredients:

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

Cooking:

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

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

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

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

We deviate from the rules for preparing classic kharcho and quickly prepare a soup similar to kharcho. I just really want something tasty, but the possibilities are limited.

Ingredients:

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

Cooking:

Rinse rice and put to boil.

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

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

Put chopped greens on plates.

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

Ingredients:

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

Cooking:

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

Finely chop the onion, herbs, garlic and tomatoes.

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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