Kharcho soup is the simplest recipe. Video: principles of cooking kharcho. Kharcho with chicken meat

Ingredients:

• Beef - 450 gr
• long rice - 1/2 cup
• potatoes - 4 pieces
• onion - 1 piece
• garlic - 3 cloves
• carrots - 2 pieces
• tomatoes - 3 pieces
• ground allspice black pepper - 1 tsp
• peppercorns - 7-10 pcs.
• red allspice ground pepper - 1 tsp
• hops-suneli - 1 tsp
• salt and herbs (parsley and dill) to taste.

Cooking method:

We prepare all the necessary products, wash and peel potatoes and carrots.

We wash the meat in running water, cut into portions and put in a saucepan on the stove to boil.

For dressing, rub carrots on a coarse grater.

Peel the onion, cut into small pieces and fry in a pan in vegetable oil.

In the meantime, the meat has already boiled and it is necessary to remove the foam. If you wish, you can drain the first broth. Pour 7-10 grains of peppercorns.

Transfer the grated carrots to the pan to the onions and continue to pass.

Fill the tomatoes with hot water and leave them for 3-5 minutes, so that you can easily remove the skin.

After the expiration of time, we drain the water from them and separate the skin, cut into small pieces, and send them to the gas station. We continue to simmer, while reducing the temperature a little.

In an almost finished vegetable dressing, pour half a tablespoon of hops-suneli, 1 flat teaspoon of red and the same amount of black pepper. Pour 2 scoops of broth there, mix, cover 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. Put potatoes cut into small squares and stewed vegetables there. Salt according to your taste.

Bring to a boil and pour into it 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 - recipe with photo step by step

Ingredients:

• Pork - 550 gr
• water 2.5 liters
• potatoes - 3 pieces
• onions - 2 pieces
• garlic - 1 head
• rice - 100 gr
• tomatoes - 4 pcs or tomato paste 2 tbsp. spoons
• vegetable oil - 30 gr
• seasoning hops-suneli - 1/2 tbsp. spoons
• salt and herbs to taste

Cooking method:

All the necessary products have been prepared and now we are starting to cook.

We wash the meat and cut into cubes about 3 by 3 cm. Then lower it into a deep saucepan, fill it with cold water and let it boil. Remove the foam, cook over low heat for 40 minutes.

Peel the potatoes and cut into a square.

When the meat is cooked, add washed rice, potatoes and onions there. 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 we drain and add cold water, leave for 5 minutes. Then we easily remove the skin from them and finely chop with a knife, or rub on a grater.

Preheat a frying pan, pour vegetable oil into it and lay out the tomatoes. Simmer over medium heat for 5-7 minutes, stirring occasionally. Put the finished tomatoes into the soup - salt, pepper and add the necessary spices. Cook for five minutes.

We wash and finely chop the herbs, peel and chop the garlic finely. Pour into a saucepan, 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:

• Aranins with seeds - 750 gr
• onions - 2 pieces
• carrots - 2 pieces
• garlic - 6 cloves
• tomato - 1 piece
• celery - 1 stalk
• spicy herbs (paprika and coriander) - 1 teaspoon
• tkemali - 1 tbsp. spoon
• tomato paste - 2 tbsp. spoons
• chopped greens - 2 tbsp. spoons
• salt and pepper to taste.

Cooking method:

Cook broth from washed lamb meat with bones over the lowest heat for about one hour. Then add the peeled onion, carrots, celery and cook the same amount, do not forget to remove the foam.

The onion and cloves of garlic must be finely chopped and lightly fried in a separate saucepan until golden brown, after which we transfer coarsely grated carrots, tomato paste, herbs, spices there and mix. We extinguish further.

After scalding the tomato with boiling water, immediately place it under cold water and remove the skin from it. Cut into small cubes and transfer to cook with vegetables in a pan. Next, put the washed rice, mix everything and simmer for another 10 minutes.

We take out the finished mutton, filter 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 Caucasian dish and is usually made from lamb or beef. But, of course, you can cook an excellent soup from chicken. Fragrantly satisfying and delicious!

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 piece
• hops-suneli - 1 tbsp. spoon
• parsley to taste
• salt and black pepper to taste.

Cooking method:

Boil chicken broth and filter it.

Peel, wash and finely chop the onions. We send it to the finished broth, put it on low heat and simmer for 20 minutes.

We put a frying pan on the stove, pour oil into it and spread the tomato paste. And lightly fry, stirring constantly.

We shift the finished pasta, plus the suneli hops and bay leaves into the pan, do not forget to salt and pepper. We continue to cook for another 5-7 minutes.

And add chopped garlic and finely chopped greens to the finished dish.

Turn off the stove, cover the soup with a lid and let it stand for a while to infuse.

The process of cooking 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 pieces
• flour - 2 tbsp. spoons
• bay leaf - 2 pcs
• parsley - 1 bunch
• hops-suneli - 1 teaspoon
• ground hot red pepper - 0.5 tsp
• salt to taste.

Cooking method:

Fry walnuts in a dry frying pan, stirring occasionally. Then pour them into a blender bowl or mortar. Crush allspice peas with the flat side of a knife and transfer to the nuts. Knead 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, we thoroughly rinse the rice in water, passing it between our fingers.

After seven minutes, open the lid, put the sliced ​​meat in a multicooker, mix and continue cooking for another 10 minutes.

We dilute flour in a small amount of water, I did this action in a glass, after which we fill it with meat and simmer for 1 minute and put in tomato paste.

Pour in tkemali, chopped walnuts with pepper and garlic. Add two liters of water.

Add spices, rice and bay leaves, salt and mix. We set the "Soup" program for 1 hour 30 minutes, and we ourselves go to do our own thing, and our slow cooker will do the rest by itself.

A couple of minutes before the end of cooking, chop the parsley and after the signal, open the lid, sprinkle on the soup and let it brew for another five minutes.

The kharcho soup is ready, put it on plates and serve.

Georgian kharcho soup (video)

Bon Appetit!!!

Date of publication: 30.10.2017

Every time before creating breakfast, lunch or dinner, the hostess begins to sort out the available products and ask the eternal question "What to cook today?" For lunch, something aromatic, liquid, and hearty, like soup, is best.

Recently I learned the recipe for an interesting Georgian soup with Russian ingredients and a bright name. So, kharcho is a soup with sourness and a piece of meat! And, like many dishes, this soup has both a classic recipe and many different other recipes that are already adapted for cooking at home in the average kitchen.

• Pork kharcho soup recipe

Homemade kharcho soup recipe

This is a fairly simple soup, and many more are tempted by its satiety. So, if there are more men in the family, then cut potatoes into it, and if there are more women, then make it lighter, only with rice. It also seduces with its bright color and aroma.

Georgian cuisine for me is a lot of spices and beef. Therefore, it is better to use beef in this soup, but since it is not always at hand, and everyone wants to eat even now, then we make our own "Russian" version of this soup and take pork, lamb or chicken. In general, something meaty.

Ingredients:

• A piece of beef or lamb
• 3 onions
• 1 tomato
• garlic
• 200 gr of rice
• hops-suneli
• walnuts
• tomato paste

1.Put the meat to cook.

2. Prepare food: finely chop or grind walnuts and chop the onion.

3. Pour rice into the finished broth and take out the finished meat.

4. Remove the peel from the tomato. You can just cut it off with a knife, or you can scald it with boiling water and easily remove the skin. We cut it into the port.

5. Finely chop the garlic, while the onion is fried in oil with one teaspoon of tomato paste and chopped tomatoes.

6. Add the nuts to the semi-cooked rice. You will see that they will immediately produce oil on the surface of the broth.

7. Add garlic and suneli hops to this mixture.

8. As soon as the rice is cooked, put the cooked fry into the soup.

With sour cream and croutons it will turn out no worse than in a restaurant!

How to make beef kharcho soup

Beef is the basis of the classic recipe for this soup, so we give preference to it. But we are still not in Georgia, and therefore all the necessary ingredients are not yet available, we are starting to collect Kharcho from what is almost always found at home.

Ingredients:

• 550 gr beef
• 4 tablespoons rice
• 3 onions
• Hmeli-suneli
• greens
• 5 cloves of garlic
• Bay leaf
• walnuts
• pepper
• tomato paste

The Georgians took a rich beef broth as a basis for kharcho, so a beef shoulder is perfect.

A pound of meat requires two and a half liters of water.

1.In cold water, lower the pieces of meat and set to cook. After boiling, remove the foam, and boil over low heat for 1.5 hours.

2. Fill the rice with cool water.

3. Fry the onion pieces for ten minutes, then add three tablespoons of tomato paste and pepper to it. You can dilute the pasta with broth a little. Pour the swollen rice into the boiling broth.

5. Then spread the pieces of meat to the rice.

6. After 20 minutes, add the prepared filling compound.

Season with two tablespoons of Khmeli-suneli seasoning and ground walnuts, bay leaves and garlic.

Season with salt and herbs.

Beef should be boiled for at least an hour and a half to become soft and chewable.

The classic recipe for making kharcho soup step by step with a photo

By tradition, the soup recipe includes several nuances:

1. meat - beef
2. the presence of Tkemali sauce, which gives a kind of sourness
3. A little tomato and 4.a lot of greens
4. A good rich and aromatic broth is also important.

Ingredients:

• 1 tsp tomato paste
• 1 tomato
• 2 onions
• 500 gr of beef
• tkemali - 2 tsp
• 1 red pepper
• a glass of rice
• cilantro, parsley, celery
• 4 cloves of garlic
• hops-suneli
• coriander
• adjika

1. Add the onion to the broth with meat.

Beef is always included in the classic recipe.

2. Saute the chopped onion a little.

3. Peel the small tomato after scalding it. We send tomato slices to the onion and a spoonful of tomato paste.

4. Remove the onion from the broth and add the roast and chopped hot red pepper to it.

Now it is important to follow the rule - do not overdo it with rice, because it can quickly turn soup into porridge.

5. Cooking spices. Let's start with cilantro. The most fragrant part of the stem is the base of the root. Therefore, carefully remove the roots, leaving the stems.

Chop the garlic and herbs.

6. Pour out the rice.

7. Add a teaspoon of suneli seasoning, a little coriander, a little adjika to the broth.

8. Pour the prepared herbs with garlic into the prepared soup.

The soup should be infused longer, at least fifteen minutes.

How to cook lamb kharcho soup

Lamb is also a common meat in Georgia and I think that the "home Georgian" version of the soup allows this meat too. But how can we prepare a delicious and simple soup with this type of product? Also, as always, we cook only lamb for 1.5 or 2 hours.

Ingredients:

• Mutton
• tkemali sauce
• half a glass of rice
• 1 carrot
• 2 onions
• walnuts - 100 gr
• salt pepper
• cilantro
• tomato paste - 50 gr
• hops-suneli

1. Remove the fat from the meat, if it is on your piece, cut it into cubes.

We begin to cook it in two liters of water and make sure to remove the foam in time.

2. While we are waiting for meat, we cook vegetables. Chop the peeled peppers and onions.

Chop the carrots.

3. In a frying pan, start stewing the existing vegetables with tomato paste.

Put the tkemali sauce into the finished mass.

4. Chop large walnuts into small pieces.

After an hour, start adding rice to the broth, a spoonful of ground red pepper, suneli hops and salt.

We wait 11 minutes and complement the soup with walnuts and toasted vegetable mixture and cilantro.

Pork kharcho soup recipe

Sometimes broths with pork turn out to be very fatty, so I don't make soups from it, but not everyone has the same principle. The main thing is to remove the foam with excess fat in time at the time of the broth boiling.

Ingredients:

• 300 gr pork
• half a glass of rice
• 1 onion
• 1 carrot
• 100 g tkemali
• 2 tsp hops-suneli
• 50 gr walnuts
• greens

1.Wash and grind the pork.

2. Pour 300 grams of pork with water and set to boil.

3. We wash the rice groats and put them on the boiling meat half an hour after boiling.

4. Prepare frying from vegetables and tkemali sauce.

5. Boiled pork is already waiting for ready-made vegetables, walnut groats and suneli hops.

Sprinkle herbs on a ready-made dish.

A simple recipe for kharcho soup with chicken and potatoes step by step with a photo

The most dietary recipe for its calorie content comes with chicken. Here you can take both breast and legs or a complete soup set.

Chicken makes soups lighter, for example you can read about meatball soup.

Also, this meat is cooked much faster than the previous types, and therefore the hostess is more likely to finish cooking food. The composition of the vegetables varies the nutritional value of the soup, so in this recipe we added potatoes so that the family will surely be full.

Ingredients:

• Some chicken or bones
• 2 onions
• 2 carrots
• 3 tomatoes
• 2 potatoes
• 50 grams of rice
• 5 cloves of garlic
• hops-suneli
• pepper

1. We begin to boil the meat in 2 liters of water.

2. We cut vegetables, send onions with carrots to fry in a frying pan.

After 7 minutes, add tomatoes and a couple of tablespoons of tomato paste there.

3. Rinse the rice to drain the starch. Fill the boiling broth with potatoes, then fry, washed rice and chopped garlic.

4. As soon as you see that the soup has boiled, add spices to it: thyme, hops-suneri, lavrushka, dill, pepper and salt. We cut the chicken, sprinkle the soup with herbs.

And we enjoy our work and the contented faces of the chewing.

Recipe for making chicken kharcho soup with rice at home

Without potatoes, the soup will turn out to be less nutritious in terms of the number of calories, but also satisfying. Because it includes a cereal base - rice. The main thing is just not to shift it and prevent it from boiling into porridge.

Composition:

pork or beef brisket - 500 gr.,

round grain rice - 3/4 cup,

tomato - 3 pcs.,

onion - 1 pc.,

capsicum red - 1 pc.,

sunflower oil,

garlic - 2 cloves,

parsley,

pepper, salt to taste.

Soup kharcho Is a popular Georgian dish. There are different recipes for making kharcho soup. Today we want to bring to your attention step by step recipe for kharcho soup with rice.

Is an appetizing dish that will delight your whole family with its aroma and taste. Cooking this dish will not take you long and does not take a lot of effort. The kharcho soup with rice turns out to be original and very tasty.

In our photo recipe we offer the simplest, easiest and most affordable cooking method kharcho soup with rice.

Cooking kharcho soup with rice.

To prepare kharcho soup with rice you need to prepare the meat. To do this, rinse the brisket well and cut into pieces.

Then pour cold water into a saucepan and bring to a boil. Then you need to reduce the heat and remove the resulting foam. Boil the brisket for about 35-45 minutes.

While the meat is cooking, rinse the rice. Then add rice to the saucepan to the meat and cook covered for 15 minutes.

At this time, peel the onion and chop finely.

Wash the tomatoes and chop finely. You can remove the skin from the tomato.

Rinse the greens, dry and chop finely.

Wash the pepper, peel the stalk and seeds, chop finely. Peel, rinse and chop the garlic.

Next, lightly fry the onion in a skillet in oil and add the tomatoes. Simmer onions with tomatoes over low heat for about 3 minutes without a lid.

Then add the stewed onion and tomato to the soup. Season with salt and pepper to taste, cook for another 10 minutes, without a lid.

Add finely chopped herbs a few minutes before the end of cooking.

Then add chopped red chilli and chopped garlic. Finally, cover and remove from heat.

Georgian cuisine is so original in its taste that it has become popular all over the world. But the real mistress will bring her own adjustments to any of the recipes, following her own tastes. So kharcho soup (a simple recipe, you must admit!) Has long been cooked on chicken, but this dish has not lost its appeal.

A few words about the features of kharcho

If you delve into the translation of the name of the dish, then it sounds like "beef soup". Which suggests that the classic kharcho soup is made from cow meat (although many believe that from lamb). The dish turns out to be hearty also due to the rice included in the composition.

What makes the soup special is the ability of Georgian chefs to choose the right spices. After all, the kharcho should not turn out to be spicy, but pleasantly spicy. Without this condition, ordinary rice soup, seasoned with tomato, is cooked. Although allspice will give aroma, it is better to bet on herbs: basil, coriander, saffron, cilantro, cumin. Don't forget also about bay leaves, cardamom and garlic.

At the same time, you can not philosophize too much in collecting spicy herbs, but buy a ready-made mixture in the store, selected specifically for filling kharcho. Or opt for the traditional "khmeli-suneli". Then even chicken will not prevent the soup from becoming a Georgian dish.

Kharcho with chicken broth

Many people prefer chicken broths due to their easy digestibility. So in this case, kharcho with chicken can be safely attributed to dietary meals.

If you decide to cook kharcho with chicken, our classic step-by-step recipe with a photo will come in handy.

So, first you need to stock up on all the necessary components in advance.

Below is a list of the ingredients you need to make chicken broth kharcho soup. This will be enough to cook 3 liters of an aromatic tasty dish for dinner.

• Chicken - 0.5 kg
• Rice - 1.5 cups
• Onions - 1 pc.
• Garlic - 1 head
• Tomato paste - 2 - 3 tablespoons
• Salt, spices to taste

For the preparation of kharcho, some still use carrots, fresh tomatoes and potatoes, but this is at the discretion of the hostess.

Cooking process

First, you need to rinse the chicken, cook broth from it. Here it is necessary to take into account such a moment - if you need to get a rich broth, then the bird is dipped into boiling water. Pouring it with cold water and putting it on fire, they will get a weaker fat, but the chicken will cook faster and become softer.

When the meat is ready, it is removed from the pan, cooled and cut into portions. Then they act according to the following algorithm.

The finished broth should be filtered through 2 layers of cheesecloth - so it becomes transparent.

If you are planning potatoes in the soup, then it's time to put them in a saucepan. The tubers should be no more than 1/3 of the total volume of the dish. You can cut it both into small cubes and into longitudinal strips (whoever likes what).

After boiling the potatoes until half cooked, washed rice is poured into the broth. It is better to take cereals that are not steamed or crushed, but choose a starchy variety.

At the same time, frying is done in vegetable oil - from chopped onions and tomato paste. You can also fry grated carrots, as well as slices of fresh tomato (they will give the kharcho the necessary sourness). First, remove the skin from the tomato by pouring boiling water over the vegetable, then with a stream of cold water.

Before removing the frying from the heat, add garlic to it. If the goal is to make the soup more spicy, then the cloves should be chopped (better crush). Leaving them intact, a richer flavor is obtained. But then, when serving the soup to the table, you need to be careful not to get the garlic cloves on the plate.

When the rice is ready (it needs 7 minutes, no more), salt the soup and pour in the frying, and add spices.

Now it remains to turn off the heat and let the kharcho brew for a few minutes. When serving, chicken meat is added to each portioned plate, a little butter is added and ground with fresh herbs.

But you can put all this addition on the dining table so that everyone uses these ingredients to their liking. Perhaps someone will want to put a spoonful of sour cream in the kharcho.

Nice variations

In order for the kharcho soup with chicken to look like a Georgian dish, some additions should be made to the recipe described above.

• A pleasant sourness can be added by mixing tomato paste with Tkemali sauce, or by adding a little plum of this variety to the soup (as is done when making real kharcho).
• If someone is more impressed by pomegranate juice, then you should not add it to the frying, pouring a little directly into the pan at the end of cooking.
• In Georgia, spices are pre-mixed with salt and only then the mixture is added to the soup. And the bay leaf is placed in a saucepan at the beginning of cooking, when the broth is still being cooked (then the lavrushka should be removed).
• Grated carrots can not be added to the frying, but put in the broth even before removing the chicken from it.
• If someone doesn't like cilantro, it can be replaced with a more familiar spice - tarragon or parsley.
• A real recipe for chicken kharcho soup cannot be imagined without walnuts. They go well with chicken dishes. It is recommended to pre-fry the nuts (but not overcook). If the kernels are chopped before adding them to the soup along with the spices, the nuts will give the dish an unusual flavor.

Well, in order to completely correspond to the national cuisine of Georgians, instead of bread, you should serve real lavash to the table.

This article is searched for by queries:

• kharcho soup simple recipe
• kharcho simple recipe
• soup kharcho
• simple kharcho recipe

Kharcho soup is considered a traditional Georgian dish. Generous hostesses serve it to the table, wishing to please the guests. The recipe for the first course has spread throughout many countries and is firmly rooted in the kitchen book of many families. By tradition, kharcho is prepared on the basis of beef with the addition of chili peppers. However, for those who do not like spicy, the burning component can be excluded. The hostesses use pork, chicken and lamb as meat, it all depends on personal preferences. Let's consider the popular cooking technologies in order.

Features of cooking kharcho soup

1. From the Georgian language kharcho is translated as "beef". It is easy to guess that the soup is prepared on the basis of cow meat. However, as such, there is no canon. When the kharcho soup is mentioned, it is often explained on the basis of what meat the dish is prepared. Many housewives vary the recipe to suit the family, which doesn't make the soup any less delicious.
2. As a rule, the first course is characterized by sourness and pungency, which is achieved by adding chili peppers. The so-called "tklapi" is used as an acidic component. It is made from unripe cherry plum, which often grows in the southern regions. Due to the unique technology for producing tklapi, the composition is also called cherry-plum-based lavash. Plums and dogwood are mashed, then laid out in a thin layer on a baking sheet lined with parchment. After that, the composition is dried in the oven or under the rays of the sun.
3. An alternative option for adding sourness to the kharcho dish is the addition of cherry plum sauce to the tkemali composition. It is generally difficult to obtain basic components in other countries. In most cases, the ingredients can be purchased in native Georgian stores or kneaded on your own. If it is not possible to use an acidic component, replace it with tomato paste, cherry plum pulp, lemon (put in soup when serving), pomegranate juice, adjika, purchased tkemali.
4. Chili pepper will help to add a spicy pungency to the soup, while both dried chopped composition and a fresh copy are suitable. In the latter case, be careful. The moment you start shredding a vegetable, inflammation may appear on your hands. For this reason, it is recommended to carry out manipulations with gloves.
5. If kharcho is cooked on the basis of rice, it is preferable to use a composition of long rather than round grains (not prohibited). It is important that the rice is not parboiled. Before cooking, pour the cereal with cold water, let it brew for about 3 hours. During this period, the liquid will suck out the starch. If there is no time to soak, rinse the product 10 times. Such a move will provide the soup with not a cloudy, but a translucent consistency without a whitish tint.
6. Georgian chefs are very generous, they never spare food. In kharcho soup, you cannot skimp on meat and herbs, other behavior indicates the hostess's greed. It is preferable to use fresh bunches of dill, parsley, celery. Some cooks prefer to supply the dish with mint leaves (in moderation).
7. If we talk about seasonings, they are added according to personal wishes. The obligatory spice is khmeli-suneli. The free-flowing composition includes dried laurel leaf, red pepper (chili), lemon balm, fenugreek, etc. Some recipes involve the addition of suneli-utskho. After adding seasoning to hot dishes, the characteristic aroma of nutmeg appears.
8. If we talk about the consistency of kharcho soup, it is so thick that the product is more likely to belong to sauces or second courses of a different kind. As a rule, according to tradition, pita bread is dipped into the composition. If we talk about tomatoes added to kharcho, they are first peeled off (the procedure is called blanching). To do this, make a cross cut on the surface of the tomato, then scald the vegetable with boiling water.
9. As mentioned earlier, kharcho is made from beef. However, experienced housewives prefer to replace it with pork, chicken, lamb. Choose meat with layers of fat for a rich meal. By tradition, garlic is added to kharcho. It can be passed through a press or used in one piece, it all depends on individual preferences.

Kharcho soup: a classic of the genre

• onions - 3 pcs.
• rice (preferably long-grain) - 60 gr.
• beef meat - 550-600 gr.
• carrots - 1.5 pcs.
• walnut - 45 gr.
• fresh dill - 40 gr.
• fresh parsley - 20 gr.
• tkemali - 40 gr.
• garlic - 5 cloves
• condiments
• chili pepper - 1/3 pod
• fresh mint - 1 sprig

1. First you need to prepare the broth. To carry out the procedure correctly, wash, dry and chop the brisket into cubes (size approximately 3 * 3 cm). Make sure that there are no individual fatty pieces present in the soup.
2. Send the product into a container, fill it with filtered cold (!) Water, bring the composition to a boil at low power. Cook the soup for about two hours.
3. At this time, start processing vegetables. Chop the onion into thin half rings, then chop into small slices. Peel the carrots and cut into thin strips.
4. Do not rush to send onions with carrots to the broth, tkemali is poured first. Scoop up 40 g. sauce, stir, wait 10 minutes. Send chopped vegetables to the pan, cover with a lid, cook for half an hour.
5. Take walnuts, fry them in a hot pan without adding vegetable oil. The duration of the heat treatment is usually 5-7 minutes. After this, the kernels must be passed through a blender, making flour from them.
6. Pass the garlic cloves through a press, combine with nuts, add to the soup. Send washed or soaked rice here, cook until the grains swell. As soon as this happens, add your favorite spices.
7. Evaluate the taste of the soup, salt and pepper if necessary, add more hops-suneli. Put a third of the chili inside, simmer the composition for 5 minutes. If the kharcho is not sour enough, add pomegranate juice or tomato paste.
8. Wash and chop the herbs, season the soup with it. Do not rush to turn off the burner, otherwise the kharcho will quickly turn sour in the presence of fresh herbs. Continue heat treatment for 5 minutes. After the expiration date, add a sprig of fresh mint, cover with a lid, let it brew for half an hour.

Kharcho soup with fish

• peas - 5 pcs.
• laurel leaf - 6 pcs.
• onions - 1 pc. (large)
• salt to taste
• parsley root - 1 cm.
• celery root - 1 cm.
• long-grain rice - 160 gr.
• sea ​​fish (any) - 350 gr.
• garlic - 3 prongs
• tkemali - 45 gr.

1. Fish for kharcho soup is cooked in vegetable broth, choose marine life with the maximum fat content. Pour 1.5-2 L into a saucepan. filtered water, add peas, salt. Grate celery and parsley root, add to the total mass.
2. Send the bay leaf, minced garlic to the saucepan. Peel the onion, cut it into 2 or 4 parts, send to the broth. Cook on medium power for about 25 minutes.
3. While the broth is cooked through, gut the fish, cut off the fins and remove the scales. Wash, chop into large slices, place in broth. Depending on the size, the fish needs to be boiled for 20-30 minutes.
4. 10 minutes after starting the fish processing, send the washed or soaked rice to the pan. Cook the kharcho soup until the rice grains are cooked. Finish the procedure by adding tkemali (5 minutes before turning off the hotplate).
5. Experienced housewives prefer to decorate the fish kharcho with mint leaves and fresh herbs. Absolutely anything will do: cilantro, dill, parsley, celery.

• boneless chicken - 350 gr.
• onions - 2 pcs.
• garlic - 4 prongs
• walnuts (peeled kernels) - 120 gr.
• tomatoes - 6 pcs. medium size
• salt to taste
• seasonings - at the discretion
• fresh parsley - 30 gr.
• fresh dill - 40 gr.

1. Chicken fillet can be substituted with legs to end up with a rich broth. Some housewives prefer to cook kharcho based on domestic duck or broilers. Choose the parts that have the maximum amount of fat streaks.
2. Wash the meat, cut it into small cubes, marinate in salt and spices. Pour vegetable oil into the pan, fry the chicken until golden brown. After that, pour some filtered water into the pan, simmer the product for another 10 minutes.
3. The broth can be cooked after pre-roasting. To do this, move the entire contents of the pan into a thick-bottomed saucepan, cover with water, cook for 35-60 minutes. The duration of simmering depends on the shape of the meat, “homemade” specimens take longer to cook.
4. Chop the onion into half rings or small squares. Pass the garlic through a press, add to the onion. Fry over low heat until brown. Make sure that the composition does not burn.
5. Make an X-shaped cut on the tomatoes, dip in boiling water and leave for 40 seconds. After this period, remove the skin, chop the tomatoes into cubes, add to the broth.
6. Fry the walnut kernels in a dry skillet for 7 minutes. After that, grind the composition into dust using a blender or garlic crusher. Send the nut to the soup, after 10 minutes supply the first course with salt and seasoning.
7. Chop fresh herbs; you don't need to use parsley and dill. Cilantro, celery, etc. are also suitable. After adding the herbs, cook the soup for another 3 minutes, turn off the stove and let the kharcho brew for half an hour. Serve with a mint leaf.

Kharcho soup with lamb

• lamb (brisket) - 550 gr.
• parsley root - 20 gr.
• onion - 1 pc.
• ground black pepper - to taste
• salt to taste
• rice - 145 gr.
• tkemali - 35 gr.
• adjika liquid - 30 gr.
• tomato paste - 20 gr.
• garlic - 4 heads
• fresh parsley - a third of a bunch
• fresh dill - 1 bunch
• dry chili pepper - on the tip of a knife
• olives or olives (for decoration)

1. Lamb-based kharcho soup is made from lean tenderloin, brisket is best. Rinse the product with running cold water, dry with napkins or towels, chop into small pieces (size 3 * 3 cm).
2. To prevent the meat from losing juice during cooking, fry the slices in a pan with the addition of vegetable or butter. 5 minutes of heat treatment is quite enough (during this period the lamb will be covered with a crust).
3. Add the parsley root 2 minutes before cooking, after grating it on a fine grater. Transfer the meat to a saucepan, fill it with warm drinking water and send it to the stove. Chop the onions, send them to the meat.
4. Salt and pepper the dish, add dry chili, stir. Boil the broth for 1 hour, then add the washed or soaked rice. Pour in liquid adjika, tkemali, tomato paste.
5. Pass the garlic through a crusher, toss in the chopped dill, parsley and cilantro (optional). Cook until the rice is cooked, then let the soup brew under the lid for another half hour. Serve with lemon wedge and olives.

• rice (any, but not steamed) - 140 gr.
• pork pulp - 550 gr.
• walnuts (peeled kernels) - 80 gr.
• onions - 3-4 pcs.
• tkemali - 50 gr.
• garlic - 4 prongs
• dill (fresh) - half a bunch
• parsley (root) - 10 gr.
• seasonings to taste

1. Wash the pork, pat dry with paper towels, and chop the meat into cubes. Pick up an enamel saucepan, send the meat into the cavity and pour 2 liters. water. Simmer the tenderloin for 2 hours. Throughout the simmering, remove the foam with a slotted spoon.
2. After the specified period, remove the meat, pass the broth through 2 layers of cheesecloth, then boil again. Send the pork inside, add pre-soaked or washed rice. Chop the onion, grate the parsley root, send the vegetables to the broth.
3. Add the seasoning after 10 minutes. Fry the walnut kernels in a dry hot skillet, mash in a mortar. Mix the mass with tkemali sauce, throw in the soup. Boil for a quarter of an hour, then add garlic, passed through a press.
4. Kharcho will be ready in 10 minutes. Grind the herbs, sprinkle the finished dish with it, let it brew for half an hour. Some housewives prefer to stock the soup with pork mint leaves and a slice of chili.

Kharcho soup: recipe for a multicooker

• garlic - 7 cloves
• carrots - 1 pc.
• vegetable oil - for frying
• Bulgarian red pepper - 2 pcs.
• onion - 1 pc.
• chicken fillet - 0.5 kg.
• long-grain rice (not steamed) - 150 gr.
• potatoes - 3 tubers
• fresh parsley - 1 bunch
• fresh dill - 1 bunch
• bay leaf - 5 pcs.
• ground black pepper - on the tip of a knife
• salt to taste

1. Wash the chicken, dry it with paper towels, remove the film. Chop the fillet into small cubes, peel and chop the onion into half rings. Chop the carrots into strips, do the same with the bell pepper. Remove the peel from the potatoes, chop into cubes about 1.5 * 1.5 cm in size.
2. Rinse the rice 7-10 times until the water is completely clear. If desired, you can pre-soak the grains by leaving them in cool water for 4 hours. Pour vegetable oil into the multicooker bowl, send onion half rings, chopped carrots and bell peppers into the cavity.
3. Turn on the "Roasting" mode, set the timer for 10 minutes. Stir the composition constantly so that it does not burn. When the vegetables are fried, remove them, do the same with the chicken pieces (processing time is 25 minutes).
4. Mix chicken with vegetables, add chopped potatoes, rice. Pour in warm filtered water, set the "Stew" function, cook the soup for 1.5 hours. An hour after the start of cooking, add chopped herbs and garlic, salt and pepper, add spices.

Kharcho soup is rightfully considered a traditional Georgian dish. It is served at the table at family celebrations, it is prepared as a main course for lunch or dinner. Consider recipes based on pork, beef, lamb, fish, chicken. Add chili as you like, replace tkemali with pomegranate juice, sour tomato paste or cherry plum sauce. Pour in your favorite seasonings, the most suitable are marjoram, saffron, hops-suneli, laurel leaf, black ground pepper.

Video: principles of cooking kharcho