Kharcho soup with chicken rice. Chicken kharcho soup

When the usual soups for us are already rather boring, we have to look for a replacement in the cuisines of other countries. For example, you can turn to Georgian cuisine and cook chicken kharcho with rice and potatoes - an excellent dish that does not seem too exotic. Such a soup can be prepared in many ways, but today we will consider recipes that are slightly interpreted for our gastronomic mentality.

A simple step-by-step recipe for kharcho with chicken and rice

If you have no desire to go into the details of Georgian national cuisine, but you would not refuse a fragrant and tasty soup, then try to cook kharcho according to this recipe.

Instead of tkemali, we will use tomato sauce, but you can easily make this replacement in the opposite direction so as not to lose the flavor of the dish.

Ingredients

Chicken fillet - 2 pcs;
Rice - 5 tablespoons;
Potato - 1 pc;
Fresh garlic - a whole head;
Onions - 4 pcs;
Lavrushka - 2 sheets;
Suneli hops - 3 tsp;
Fresh cilantro - a bunch;
Tomato sauce - 4 tablespoons;
Salt and black pepper - to taste.

How to cook kharcho with chicken and rice

We wash the fillet, remove films and cartilage, and also remove any small bones.
Cut the meat into small cubes or thin strips. We load it into a saucepan, pour finely chopped potatoes here, pour water and set to boil at maximum heat. Once the water starts to boil, reduce it to medium.
Pour in the rice here. First, rinse it thoroughly using a colander. Add bay leaf.
We clean the onion, cut into small cubes. We put a frying pan on the fire, we need to pour quite a bit of oil into it, in it we fry the onion until golden brown over medium heat.
Add tomato paste, suneli hops and minced garlic to the pan. After a couple of minutes, pour quite a bit of broth from the pan here.
When the sauce in the pan thickens a little, transfer it to the pan and cook for 15-20 minutes over low heat.
Finely chop the cilantro, add to the soup. Once again, mix everything, salt, pepper and taste. If everything is in order, then remove from heat and let it brew for about 10 minutes. Otherwise, adjust according to salt.

Before serving, the soup should be mixed well and first put the thick in the plates, and only then pour in the broth. Thus, each serving will be equally satisfying, even though the soup was cooked on lean fillets.

Classic kharcho with rice and chicken potatoes

Ingredients

- 1/2 carcass + -
Walnuts - 1 cup + -
- 2 pcs + -
Suneli hops - 2.5 tsp + -
- 4 cloves + -
- 1 PC + -
- 3 heads + -
- taste + -
cilantro - bunch + -
Tkemali - 2.5 tbsp. + -
- 1/2 cup + -

How to cook chicken kharcho with rice

We wash half of the chicken carcass and remove the feathers if it is not plucked well enough. Cut into small pieces to make it easier to cook.
Put the chicken pieces and chopped potatoes in a large saucepan, fill them with water. We put on the maximum fire, bring to a boil, and then reduce it to medium.
While the chicken is cooking, we are working on other ingredients. Peel the onion and cut into small cubes.
We collect the fat that collects on the surface of the water in the pan, and pour it into the pan. We send the onion here and begin to simmer it over medium heat.
We scald the tomatoes, remove the skin from them, and chop the pulp with a knife, add to the onion, continuing to stew.
We wash the rice, pour it into the chicken, not forgetting to stir all the time.
We clean the garlic cloves and pass through a press, send them to the pan to other ingredients.
Grind walnuts using a coffee grinder or blender. Put the resulting pasta into the pan, mix and pour this sauce into the pan to the chicken.
Pour a little salt, suneli hops and add tkemali sauce to the broth, mix everything well so that the thick mixture is properly distributed over the liquid.
Cover with a lid and simmer for about 10 minutes over low heat.
After that, turn off the heat, pour in fresh chopped cilantro, mix for the last time and let it brew under the lid for another 15 minutes.

After that, we serve to the table. Due to the fact that we used half the chicken carcass, the broth of such a soup turns out to be incredibly rich and thick. Therefore, if you like truly hearty dishes, be sure to take this recipe into your arsenal.

Chicken kharcho with rice and potatoes

If soup without potatoes is not soup for you, then you should definitely opt for this recipe. Of course, it is very far from the original recipe, but this fact does not negatively affect the taste of such a dish. Moreover, you can always replace tomato sauce with tkemali or satsebeli sauce, and add suneli hops to the list of seasonings.

Ingredients

Chicken drumsticks - 5 pcs;
Onions - 4 pcs;
Carrots - 2 pcs;
Potatoes - 4 pcs;
Rice - 200 g;
Garlic - 1 head;
Tomato sauce - 3-4 tablespoons;
Salt - to taste;
Chili pepper powder - ½ tsp;
Greens - a bunch;
Vegetable oil - for frying.

How to make kharcho with potatoes, chicken and rice

Wash onions and carrots under cool water and peel them off.
Three carrots on a coarse grater, or cut into very thin strips. Grind the onion, cutting it into small cubes.
We wash the shins properly, put them in a deep saucepan, pour the onion and carrot here. Fill with water and put on fire.
We clean the potatoes and cut into strips, or small bars, add to the pan.
Wash the rice using a colander. Pour over to other ingredients.
Pour sunflower oil into a frying pan, heat it over medium heat. Peel and finely chop the garlic, fry in a pan until golden brown.
We also spread the tomato paste here and pour in the chili pepper, simmer a little.
We shift the contents of the pan into a saucepan, mix thoroughly, salt and pepper.
Cook kharcho for another 15-20 minutes. While washing the greens themselves, then finely chop it and pour it into the soup.
Cover with a lid, remove from heat and leave for 10 minutes, then serve.

Despite the fact that such kharcho of chicken with rice and potatoes does not claim to be traditional, it has the qualities of the latter. This soup turns out to be hearty, fragrant and has a characteristic sharpness that echoes the slight sourness that tomato paste gives.

Ingredients:

chicken fillet 500 gr or small chicken 1 carcass
150-200 gr rice
1 large onion
3-4 garlic cloves
3-4 prunes
one hot pepper, preferably red
90-100 gr tomato puree
3-4 tablespoons vegetable oil
1 tablespoon hops-suneli seasoning
1 tablespoon tklapi (dry plum puree), if not, you can add tkemali sauce 2-3 tablespoons
3.5-4 liters of water
half a bunch of fresh cilantro
salt and black allspice to taste, you can also use a few cloves, saffron and cinnamon

Kharcho in the cuisines of different countries

Chicken kharcho soup is a traditional Georgian dish. The name of the dish is translated as "beef soup". In fact, it is permissible to cook it from different types of meat. Kharcho in Georgia is considered the most rich and delicious, it is specially cooked with the addition of many spices in order to emphasize the taste of the chicken. If such a dish is prepared in a house where there are small children, they try not to add hot peppers. The rest of the spices remain unchanged, because it is thanks to herbs and spices that Georgian cuisine is famous all over the world.

In world cuisines, there are a large number of kharcho recipes, only here any ingredients that are dominant in a given country are added to each of them. For example, in Italy you can eat spicy chicken soup, in the recipe of which the exquisite taste of black olives and basil, both green and purple, smoothly and unobtrusively intertwine. France is famous for the fact that they season this dish with a lot of grated cheese and add crushed cashew nuts for piquancy.

This dish can be safely called dietary, since the self-name "kharcho from chicken" speaks for itself. Chicken is a dietary meat, rice, which is contained in the dish, although it contains a certain amount of starches, is perfectly absorbed by the body. A large number of seasonings and spices normalize metabolism, which is perfectly reflected in the well-being of a person.

Cilantro remarkably restores salt balance, and is also an excellent hematopoietic agent. It is eaten by those people who have problems with hemoglobin levels. After cilantro is introduced into the diet, hemoglobin increases significantly, which leads to excellent health. The soup is dietary and quite satisfying. It is best to use it for lunch, as it is at this time that it will be remarkably absorbed and will bring more benefits.

Cooking soup - step by step recipe

In order to learn how to cook kharcho from chicken meat, just read this article and get down to business.

Put a pot of water on a large fire, put chicken in it (it is advisable to first remove all the fat from the chicken and remove the skin) or chicken fillet.
We put the pan on a strong fire, pour vegetable oil.
While it is heating, it is necessary to finely chop the onion, garlic, hot pepper, prunes.
Once the oil is hot, add the onion to the pan.
As soon as it acquires a slightly golden color, add hot peppers, prunes, tomato paste, seasonings and herbs.
Once the mixture is saturated with juices, add garlic and hold over high heat for about 2-3 minutes.
As soon as the chicken is cooked, it is necessary to disassemble it from the bones.
Strain the broth and remove the fat.
Then pour rice with ready-made broth, add chicken pieces, bring to a boil, as soon as chicken kharcho boils, add frying and leave to boil. After the soup boils, it must be kept on high heat for 2-3 minutes, stirring constantly, add salt and allspice.
After the kharcho has boiled and 2-3 minutes have passed, turn it off and set aside to infuse for 20-25 minutes.

It turns out that knowing how to cook chicken kharcho, the dish seems to be not so difficult to perform. Before serving, the soup is usually sprinkled with finely chopped cilantro or marjoram. Often residents of different regions of Georgia add various spices instead of cilantro, they can use hyssop, saffron or rosemary.

Be that as it may, kharcho is the most favorite dish of all Georgians and not only because it contains all the most necessary and nutritious spices and herbs. Chicken saturates the body with proteins, while being an exclusively dietary product.

Herbs and spices help to enhance the taste of the soup and make it unforgettable and colorful. There is an opinion that it is thanks to the use of kharcho that many highlanders reach the honorable age of 100 years in good health and a clear mind.

A real kharcho soup is a rich lamb broth with a lot of meat, herbs and spices. Of course very tasty and satisfying. But in order to buy good, fresh lamb, a city dweller will have to run around more than one market, and there is no guarantee that the meat will be suitable. This is probably why the versions of the famous soup appeared in a lighter version. Moreover, it is easy both in preparation and for the stomach. Nevertheless, lamb meat is specific, not everyone loves it. We suggest you cook Kharcho soup with chicken, a recipe with a photo step by step will help you cook a hearty meal for the whole family.

To get a strong chicken broth, you need to cook it from meat with a bone: take a couple of wings, back, drumstick or thigh. You can buy a soup set - it will also make a good rich broth. During the cooking process, it will not be superfluous to add an onion to the broth along with the husk and any fresh herbs (celery stalks, parsley, dill). The color will turn golden, and the broth will be much more aromatic. see the link.

Ingredients:

chicken pieces - about 500-600 gr;
water - 2 liters;
onion - 1-2 pieces (+1 in the broth);
celery stalks or parsley sprigs - for broth;
rice cereal - 3 tbsp. l;
potato tubers - 4 pcs;
medium-sized carrots - 2 pcs;
tomato sauce - 4 tbsp. spoons;
red pepper - 1 tbsp. a spoon;
hot pepper flakes - 1/3 teaspoon;
hops-suneli seasoning - 1 teaspoon;
salt - to taste;
odorless vegetable oil (refined) - 3 tbsp. l;
garlic - 4-5 large cloves;
bay leaf - 1-2 leaves;
any greens - a large bunch.

Cooking:

Pour the chicken pieces with cold water, let it boil and collect the risen foam with a slotted spoon. Salt, add one small unpeeled onion and a few stalks of celery or a bunch of parsley, cilantro to the broth.

Bring to a boil, cook chicken meat until tender. How much - depends on which chicken you cook the broth from. A purchased broiler is cooked for no longer than an hour, and homemade chicken can be cooked for two hours. Focus on the softness of the meat, it should easily move away from the bone. At the end of cooking, take out the onions and greens, take out the chicken pieces and strain the broth.

Cut the potatoes into pieces of arbitrary shape and size (cubes, slices, straws). Drop into boiling broth. Cook for 15 minutes, until fully cooked, until the potatoes are soft.

While the potatoes are cooking, make the vegetable fry. Saute finely chopped onion in oil until translucent. Add carrots, simmer for 5-7 minutes over low heat.

Pour in tomato sauce, season with spices. Mix all. Increase the heat and lightly fry the tomato so that the taste becomes more contrasting and rich.

After about five minutes, add a little water to the fry, bring to a boil and simmer under the lid for a few minutes.

Put rice into the broth for the finished potatoes, after washing the grits. Let it boil.

Add fried vegetables along with tomato and oil. Wait until the soup boils again, reduce the heat to low. Leave the soup to simmer gently covered.

Calories: Not specified
Cooking time: Not specified

When you want to cook a delicious hot soup, give preference to kharcho. Soup kharcho belongs to Georgian cuisine, but it can be slightly modified and transformed for the everyday menu. Let's cook today at home a simple recipe for Kharcho - chicken with rice. This soup is much easier to prepare than boil. Chicken is a more affordable meat than lamb, so you can easily repeat my recipe. The soup will turn out very tasty, rich and thick. This soup can even be served to guests if friends unexpectedly dropped by for dinner. It is even festive, because it has a rich taste and spicy aroma. With the help of spices, you can easily transform the soup, and it will turn from an ordinary rice soup into a chic hot dish.

For 2.5 liters:
- 200 grams of chicken meat,
- 150-180 grams of rice,
- 1.5 tables. l. tomato paste,
- 100 grams of onions,
- a little vegetable oil for frying
- 150 grams of carrots,
- 1-2 cloves of garlic,
- to taste greens,
- 1-2 pcs. bay leaf,
- 1 teaspoon l. (without a slide) hops-suneli,
- to taste salt, pepper.

Recipe with photo step by step:

Cook chicken broth (add a little salt to taste). Any part of the chicken is suitable for the broth - fillet, thigh, drumstick and even neck with wings. I cooked soup on chicken fillet, so that later I would not remove the bones, but the meat was ready for soup. On the chicken, the broth is cooked for about 35 minutes, then immediately add the washed round rice to the soup. We begin to cook rice in the broth.

Let's prepare the vegetables for the soup: grate the carrots, and chop the onion into a cube. Vegetables will be used for overcooking.

Heat vegetable oil in a frying pan, add vegetables (carrots and onions) and fry until soft.

Add tomato paste to the overcooking, stew for about 5 minutes. If the overcooking is a bit dry, then you can pour a couple of tablespoons of broth from the pan.

Add the vegetables to the soup and stir to give the soup a bright color and additional flavor.

When the rice becomes soft, overcooking will boil for about 5 minutes, add garlic to the soup. It can be cut into pieces, or it can be squeezed through a press.

We season the hops-suneli soup, this seasoning is best suited to kharcho soup.

Also at the very end, add bay leaf, boil for 1-2 minutes and turn off the heat.

Let the soup brew, pour into bowls and add pieces of meat. Grind the meat in advance and cut into small pieces.

Bon Appetite!
You can also cook

The traditional recipe for a magically delicious kharcho soup necessarily contains beef or lamb. We have got the hang of cooking this dish with pork, and in the current crisis situation - even with chicken. Frankly speaking, in this recipe from the Kharcho soup, perhaps, rice, seasonings and the name remained, but this does not make it less tasty.

So, in order to prepare a budget version of "Kharcho" from chicken, you will need the following ingredients (for a 3-liter pan):

chicken legs of medium size - 2 pcs.;
potatoes - 5-6 pcs.
rice - 1 cup (less if you prefer sparse soups);
large onion;
carrot;
tomato paste or fresh tomatoes;
garlic - 3 cloves;
salt;
parsley and dill (if desired, parsley can be replaced with cilantro);
seasoning "Hmeli-suneli".

To begin with, the legs should be trimmed from excess fat and washed thoroughly (some housewives advise to completely remove the skin), then put to boil (do not forget that the ingredients for the pan are 3 liters). After boiling, drain the water, wash the crust again, pour water again and put on fire.

While the future soup is boiling, peel the potatoes and cut into large cubes. As soon as the water boils, lower the potatoes into the pan, remove the heat and leave to boil.

For frying, finely chop the onion, grate or finely chop the carrots.

Put the pan with oil on the fire, wait until the oil is hot and put carrots and onions in it. Fry until the onion becomes golden and translucent, then add 2 tablespoons of tomato paste or pureed fresh tomatoes and seasoning (do not spare seasonings). Cook for another minute, stirring constantly, then remove from heat.

When the legs are ready, pull them out of the broth, disassemble and cut the meat.

Let the potatoes continue to simmer at this time. When it is almost ready, salt the soup, add washed rice, fried meat and meat to the pan.

Pass the garlic through a press, mix with finely chopped greens and grind properly so that the greens give juice.

The readiness of the soup is determined by the readiness of the rice. 3-4 minutes before the end of cooking, add garlic and herb dressing to the soup. Leave the finished soup to infuse for about half an hour, serve with your favorite additives - sour cream, mayonnaise, croutons, etc.