Soup kharcho classic in a slow cooker. Soup kharcho in a slow cooker at home

Step 1: prepare blanching water and meat.

Every country has a traditional dish, which, having tried it once, is simply impossible to forget, for example, in Georgia it is kharcho soup, this is what we will cook with you! First, pour half a liter of purified water into the kettle and put it on medium heat, let it heat up. Then we thoroughly wash the fresh beef from any kind of dirt and blood. Then dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to get rid of veins, excess fat, and also small bones, they very often remain on the log house. Then cut the meat portioned pieces with a diameter of 2 to 3 centimeters and move on.

Step 2: Cook the meat broth.

We insert the plug of the multicooker into the outlet, fix the Teflon bowl in its recess and put the slices of chopped beef there. Pour the meat with the remaining purified water, cover the kitchen appliance with a tight-fitting lid, select "Soup" mode for 1 hour and press "Start".

Step 3: prepare vegetables and herbs.

While the broth is cooking, using a clean knife, peel the right vegetables and rinse them from the sand along with tomatoes, as well as herbs. Next, set aside the tomatoes for a while. We cut the onion into cubes, straws, half rings or quarters 5 millimeters thick. Grind carrots in the same way previous ingredient, or chop on the middle, although you can coarse grater. Finely chop the garlic with dill or parsley and distribute the slices into separate bowls.

Step 4: Blanch the tomatoes.

The time has come for the tomatoes, we make a cruciform incision on each, lower them into a deep bowl and pour boiling water from the kettle so that it completely covers them. Keeping tomatoes in hot water near 60 seconds, transfer to a bowl with ice liquid and wait until completely cooled. Then remove the skin from this vegetable and either chop small cubes, or grind in a blender to the consistency of a homogeneous puree.

Step 5: prepare the rice.

Then we cover the countertop with a bakery or parchment paper, pour rice on it and sort it out, removing rubbish of any kind. Then we throw the grains into a colander, rinse them until clear water runs out, leave them in the sink for a couple of minutes to drain excess liquid and move the cereal into a small bowl.

Step 6: prepare the nuts.

We also spread the nuts on parchment and remove the fragments from the shell from them. After that, grind the kernels using the same blender or just chop sharp knife on the small pieces on a new board and throw it into a clean bowl. After that, we lay out the rest of the ingredients that will be needed to prepare the dish on the countertop, and return to the miracle technique.

Step 7: Strain the beef broth.

When the multicooker announces the end of the program with a corresponding sound signal, carefully lift its lid and release hot steam. After that, also carefully, helping ourselves with kitchen gloves or a towel, we take out the Teflon bowl. We take out the meat from it, which we immediately put in a bowl and put it near the ajar window so that it cools faster. Strain the broth through a fine-mesh sieve into a clean, deep saucepan and set aside until used.

Step 8: cook kharcho soup in a slow cooker.

We insert the Teflon bowl back into the recess of the multicooker, pour a little vegetable oil into it and turn it on "Baking" or "Frying" mode for 30 minutes, depending on the type of kitchen appliance. After a few minutes, dip into heated fat onion with carrots and saute them for about five minutes, constantly stirring with a wooden or silicone kitchen spatula.

Then add the pieces of beef to the vegetables and cook them together for another 15 minutes, periodically loosening. Then we put chopped tomatoes with tomato paste and fry these products until the end of the program.

As soon as the slow cooker turns off again, pour the broth into the bowl, pour the rice and nuts that have dried out into it. We again cover the kitchen appliance with a lid, install Soup mode for 40 minutes and wait for the program to finish again.

After the next shutdown, we season almost ready soup hops-suneli, red ground pepper, nutmeg, salt, chopped garlic and herbs. Gently mix everything, cover the lid and select the function "Heating" for 15-20 minutes, after which you can start tasting.

Step 9: serve kharcho soup in a slow cooker.

Soup kharcho in a slow cooker, sometimes after cooking, insist under a covered lid for another 12–15 minutes, which makes it more tasty. Then, with the help of a ladle, it is poured in portions on plates, optionally sprinkled with two or three additional pinches of fresh finely chopped greens each and served hot to the dining table as full first dish. As an addition to this miracle, we can offer homemade sour cream, cream and, of course, bread. Cook with love and enjoy!
Bon Appetit!

The set of spices is not fundamental, use any spices, including dried herbs, which are seasoned with soups of this type;

An alternative to beef is a fresh leg of lamb, shoulder or brisket, vegetable oil- melted animal fat, and tomato paste - homemade tomato juice;

The soup turns out to be quite thick, but it can be made thinner by adding another half a liter of purified water.

Few people delve into the intricacies of the cuisine of foreign countries and peoples. Therefore, there is an opinion about how kharcho is prepared, it is also called kharcho soup. A particularly contentious issue is the choice of meat for this Georgian dish. Kharcho and kharcho soup - absolutely different dishes. Kharcho presents a dish similar to satsivi: pieces of meat are cooked in a thick nut sauce. But kharcho soup is a stew that does not have a specific type of meat. Kharcho soup in a slow cooker can be made based on lamb, chicken or beef - everyone can cook it the way they like.

The classic kharcho soup recipe in a slow cooker is prepared from the following products:

beef - 500 g;
onion - 1 unit;
rice - 200 g;
hops-suneli - 2 tbsp. l.;
walnuts - 100 g;
satsebeli sauce - 2 tsp;
garlic - 3 small cloves;
salt, pepper, lavrushka;
parsley.

First, fry the meat in a slow cooker in hot oil. If meat tenderloin is used, it must be divided into portions, ribs - into small pieces with meat on the bones. Cook for 20-30 minutes, flipping on different sides.

Chop the onion and fry together with the meat. When the products become golden, pour water. The water should not be cold, otherwise the coating of the multicooker may be damaged. It is recommended to warm the water in the kettle well in advance.

We put lavrushka in the future broth, salt to taste, turn on the "Soup" program and cook for 40-50 minutes.

After a period of time, we collect the foam from the surface, add nuts, spices, pre-washed rice, sauce. Mix well and extend the program for another third of an hour.

Before serving, add chopped garlic and herbs to a portion of kharcho.

On a note. As meat, you can use both the tenderloin of the pulp and the ribs.

Kharcho with lamb in a slow cooker

Properly cooked lamb soup is aromatic spicy dish to keep you warm on the coldest winter day.

We recommend that you save the recipe in the cookbook:

lamb - 1 kg;
onions - 2 units;
parsley root - 1 unit;
coriander seeds - 1 tbsp. l.;
corn flour - 1 tbsp. l.;
rice - ½ stack;
parsley, cilantro, fresh basil - 1 bunch each;
tkemal sauce - to taste;
garlic - 3 cloves;
lavrushka, black pepper;
hops-suneli - 1 tbsp. l.;
cinnamon - on the tip of a knife;
hot peppers- 1 unit;
saffron - a pinch

How to cook kharcho soup in a slow cooker:

Pour a little oil into the multicooker bowl and fry the onion in the “Frying” program. Fry until translucent and lightly coat cornmeal, mix. Transfer the finished roast to a separate bowl.
Dip the washed meat tenderloin into the bowl and lightly fry on all sides for a couple of minutes. Pour in hot water and in the "Soup" mode, cook the broth for 1 hour.
Later due time open the lid, collect the foam and remove the meat. Rinse the rice and add to the broth. Extend the program for 10 minutes, then lay out the frying, add ground pepper, coriander, lavrushka, chopped root, set the program for another 10 minutes.
While the spices are cooking with rice, cut the boiled meat tenderloin into small pieces.
In the meantime, chop the greens, transfer each separately to bowls.
Add tkemali, whole hot pepper, suneli hops, saffron, parsley, salt to taste to rice. Lay out the chopped lamb. Taste a little for a touch of sourness, add a little more sauce if necessary. Extend the program by 5 minutes.
Lightly chop the garlic, and then grind into a pulp with a mortar. Turn off the slow cooker, add cilantro and basil greens, crushed garlic.

On a note. Tkemal sauce gives sour taste. Sometimes it can be difficult to find, so housewives replace it with pomegranate juice, for example.

Chicken kharcho soup

A budget option Georgian kharcho- chicken soup. Soup kharcho does not have to be prepared on the basis of lamb, you can also use poultry.

Soup Ingredients:

chicken meat - 500 g;
onions - 3 units;
rice - 100g;
crushed walnuts- 100 g;
garlic - 2 cloves;
suneli hops - 1 tsp;
ground hot pepper - ½ tsp;
nutmeg - a pinch;
tomatoes - 4 fruits;
ketchup - 1 tbsp. l.;
fresh dill, salt.

Wash chicken meat. If desired, remove the skin, depending on the part (shank or breast), cut into pieces.

Peel the tomatoes and grind in a blender.

Finely chop the onion.

Rinse the rice through a sieve under running water to remove dust and debris.

All products are prepared, and you can start cooking kharcho soup. To do this, select the “Soup” mode of the multicooker, set the timer for half an hour. We put the chicken in the container, close the lid and cook the broth.

Next, you need to prepare the vegetables. You can speed up the process and fry onions and tomatoes in a pan, if this is not possible, we are waiting for the broth to be ready. After that, we move the meat and broth to another container and fry the onion in oil until transparent in the “Frying” or “Stew” mode for about five minutes. After we attach the tomatoes and ketchup, simmer for another ten minutes, stirring occasionally.

We return the “Soup” mode, pour chicken broth to the vegetables, add rice and nuts, cook for a third of an hour. Add spices, garlic and chopped herbs. We switch to the heating mode for a quarter of an hour. Can be served at the table.

On a note. Do not be afraid a large number spices - Georgian dishes the difference is that people love vegetables, dried and fresh herbs. The main thing is not to overdo it with hot pepper - for our man too spicy dish may be unusual.

Georgian in a multicooker

We offer a recipe national dish, which can be used for cooking in a slow cooker.

Ingredients of the meal:

beef tenderloin - 600 g;
onions - 2 units;
tomatoes - 4 medium fruits;
rice - 6 tbsp. l.;
bunch of parsley;
walnuts - 100 g;
hot pepper;
tkemali sauce - 2 tbsp. l.;
garlic - 3 cloves;
allspice, suneli hops, basil and cilantro - 1 tsp each.

Delicious soup in Georgian:

Cut the beef into cubes. Pour water into the multicooker bowl. In the "Soup" mode, cook the beef broth for an hour.
Meanwhile, chop the onion, fry in a pan with a small amount oil, add chopped parsley to it and simmer for 5 minutes under the lid.
While these products are fried, three nuts, then add to the vegetables.
We clean the hot pepper from seeds and core, finely chop. Spread to vegetables, season with black pepper and a mixture of herbs.
Tomatoes are peeled by dousing them with boiling water. Finely chop, if possible, you can chop with a blender. We send to the vegetables and simmer for another three to five minutes.
By this time the broth will be ready. We take out the meat, filter the broth through a fine sieve, pour it back into the bowl, put the meat, wait for it to boil. Wash and add to vegetables. Cook for a quarter of an hour in the "Soup" mode.

The next bookmark is prepared vegetables. Let it boil, and add the sauce, spices and garlic. Let the soup simmer for another 10 minutes and switch off.

This soup is probably my favorite. I was captivated by its taste, in which salty, sour and sweet very successfully converged and made friends. It is this balance (provided that it is maintained correctly) that guarantees the success of your kharcho. If desired, you can add spicy to this company. But, since I cooked kharcho for children as well, I had to give up the spicy component of the taste balance. Most often I cook chicken soups, this time was no exception.

Well, a few words about the very fact of cooking kharcho in a slow cooker. First, it is very convenient. You can leave on business even before the end of cooking kharcho. You can not worry that the liquid will boil away (although this is possible, but only in small quantities) and you will have to replenish it. You can cook a wonderful kharcho soup in the country or in a student hostel, or even on vacation (provided that your cartoon is with you). The advantages of this type of cooking are many, and this is only a part.

Ingredients:

3 carrots (medium-large)
1 chicken leg
300 ml tomato juice
6-8 tablespoons of rice
bulb
Bay leaf
sugar
ground black pepper
sunflower oil
parsley

Kharcho in a slow cooker. Recipe with photo

Kharcho is very tasty when it contains a lot of carrots. But it needs to be fried first. We clean the carrots, wash and rub on a coarse grater. We turn on the slow cooker on the “fry” mode and add a little sunflower oil to the bowl (about 3 tablespoons). We put the carrots in the bowl and fry it for about 7 minutes, stirring from time to time with a spatula.

Then pour 2-2.5 liters of water into the carrot bowl and switch the mode to “cook”. Add bay leaf, ham and onion to the water. If you want to see potatoes in your kharcho, then it's time to add it (peeled and cut into small cubes). I cooked my kharcho soup without potatoes. Close the lid of the multi and cook the broth for 1 hour.

After an hour, open the lid and remove the onion and bay leaf from the broth. We don't need them anymore. We put rice in the broth and add tomato juice. Close the lid of the multicooker and cook kharcho for another 20 minutes.

Then salt the kharcho to taste (approximately about half a tablespoon of salt), add sugar (a tablespoon without a slide) and season the kharcho with finely chopped parsley. Pepper soup at your discretion. If you like spicy - add a half-centimeter piece of spicy capsicum in kharcho during the laying of rice. We take the chicken out of the soup and separate the meat from the bone, chop the meat a little into smaller pieces and return it to kharcho.

Kharcho in a slow cooker ready and looking forward to being eaten 🙂 I won’t test his patience, but bon appetit to you!

Delicious kharcho soup in a slow cooker

Ingredients

200 g of chicken;
4 potatoes;
1 large onion;
1 carrot;
70 g long grain rice;
1.5 tbsp tomato paste;
1.5 tbsp tkemali;
3 cloves of garlic;
2 tsp salt;
3 liters of water.

Cooking

For some reason, kharcho soup turns out tastier in a slow cooker than on the stove. Therefore, I usually do not have a question where to cook the soup at the moment. Of course, I choose my favorite multicooker assistant, proven over the years.

Let's start with vegetables. Take a medium-sized potato, cut off the skin and cut the vegetable into cubes or cubes.

Peel a large onion and cut into small cubes.

Scrape the carrots and grate on a coarse or fine grater. You can also cut carrots into small strips.

Put chopped potatoes, onions and carrots into the multicooker bowl.

Recipes for a healthy diet:

Rice for kharcho can not be pre-soaked, it manages to cook in an hour. Just rinse it with running water and transfer it to the multicooker bowl.

Rinse the chicken and cut off any unnecessary parts. Put it in the slow cooker on top of the rest of the ingredients.

Put salt and suneli hops into the pan.

Now add tomato paste and tkemali. Instead of pasta, you can pour a glass of tomato juice, but it is difficult to replace tkemali with something, because it is sour and spicy sauce from a plum. Top up right amount water, close the lid and cook kharcho soup for an hour on the Soup (Stew) mode.

While the soup is cooking, prepare the garlic. Remove the husk and pass it through a press or cut into small cubes. After 40 minutes of cooking kharcho, remove from the multicooker chicken leg, cool it, remove the meat and send it back to the soup.

How to cook kharcho soup in a slow cooker

Ingredients:

Pork or beef - 650 grams;
Onion - 1 pc;
Water - 2 liters;
Tomatoes - 300 grams;
Rice - 1/2 cup;
Tomato paste - 2 tsp;
Vegetable oil - 40 ml;
Parsley and cilantro - 1 bunch;
Suneli hops - 2 tsp;
Bay leaf - 1 pc;
Garlic - 2 cloves;
Salt - to taste.

Description of the cooking process:

Hearty, fragrant pork soup based on kharcho. Unlike making this soup the classic way, in a slow cooker, you first need to stew the meat with tomatoes, and then cook as regular soup. This recipe used a Philips HD 3039 multicooker, device power 960 W, bowl volume 4 liters. Temperature regime the function "Stew/Stew" is 80-95 * s.

Prepare the necessary products:

Wash the meat and cut into small pieces. Pour oil into the multicooker bowl, lay out the meat.

We peel the tomatoes by dipping them in boiling water for a couple of minutes. Cut the tomatoes into cubes, add to the meat. We select the “Stew / Stew” mode for 1 hour. Cook with the lid closed, stirring occasionally.

At the end of the “Stew/Stew” program, put finely chopped onion and washed rice into the slow cooker.

Add tomato paste and water. We select the "Soup" mode for 15 minutes and close the lid.

Finely chop the washed greens and chop the garlic.

Add to the soup at the end of cooking bay leaf, garlic, herbs and suneli hops. Salt to taste. Let stand for another 5 minutes with the lid closed.

Our kharcho soup in a slow cooker is ready. Bon Appetit!

Don't know how to please your husband and kids? Prepare kharcho soup for them in a slow cooker. The recipes contained in the article will allow you to create a real cooking masterpiece. We wish you success!

Where to begin?

We go to the store or to the nearest market for groceries. Do you want to cook real Georgian soup kharcho? It is impossible to imagine without the following ingredients:

1. Meat

Residents of Georgia cook rich kharcho only from beef. It is best to take the brisket. After all, it contains fat, cartilage and bones, which means that you get a strong broth. The rib soup will be no less tasty.

2. Tklapi

This is dried marshmallow, which is made from yellow cherry plum belonging to the tkemali variety. It is quite difficult to get it in the shops of provincial cities. But in Moscow and St. Petersburg, this product is often found.

3. Khmeli-suneli

For soup, one bag of dried herbs will suffice.

4. Nuts

This ingredient is found in many caucasian dishes. If you add nuts to the soup, then it will turn out tasty and satisfying. Although we Russians are accustomed to putting them in sweets.

Kharcho soup in the Redmond multicooker (with beef)

Grocery list:

sweet pepper - 2 pcs.;
½ cup of walnuts (peeled)
medium carrot;
one multi-glass of rice;
two potatoes;
large onion;
500 g of beef on the bone;
3-4 cloves of garlic;
hops-suneli;
2 tbsp. l. tomato paste;
greens (parsley, basil);
chili pepper;
two tomatoes;
4-5 art. l. oils (unrefined vegetable).

Cooking kharcho soup in a Redmond slow cooker:

1. First you need to cook the broth. We wash the meat with tap water. We put it in a multicooker. Fill with two liters of water. We start the "Extinguishing" mode. It is necessary to set the timer for 1.5-2 hours. We put a whole onion, after removing the husk from it. We take the meat out of the bowl, and filter the broth.

2. Wash the bowl with water, then put it back in the slow cooker. We turn on the program "Frying". We add a little bit of oil. Add chopped onion. Fry it until soft. Then put the chopped carrots into the bowl. We mix the ingredients. Fry for a couple of minutes.

3. To make kharcho soup in a slow cooker bright and rich, you need to use tomato paste. Add it to onions and carrots. Pour in 1 cup of broth. We send pieces of sweet pepper into the bowl. Simmer for 10 minutes.

4. Pour the remaining broth into a slow cooker. Cut the beef into medium-sized pieces. Add to soup. As soon as the broth begins to boil, pour the washed rice and diced potatoes into it. We transfer the Redmond multicooker to the "Extinguishing" mode. Set the timer for 30-40 minutes.

5. In a blender, mix peeled garlic, herbs, walnuts (without shells) and chili peppers. We grind. Also add chopped tomatoes. We grind again.

6. 10 minutes before the soup is cooked, add spices, salt, fresh ground pepper, as well as nuts, herbs and garlic chopped in a blender into the bowl.

7. Before you turn off the slow cooker, you need to put chopped parsley and semi-hot pepper in kharcho. The more green, the better. fragrant soup kharcho in the slow cooker is ready. Before serving, it should be infused for half an hour. Then we pour it into plates and proceed to the tasting of the dish. We wish you bon appetit!

Chicken kharcho soup: a recipe for cooking in a slow cooker

Ingredients:

100 g walnuts;
one carrot;
80 g of rice;
lavrushka - 2-3 leaves;
300 g of chicken;
3 cloves of garlic;
medium bulb;
potatoes - 5 pcs.;
1.5 st. l. tomato paste;
1 st. l. oils.

Instructions on how to cook kharcho chicken soup in a slow cooker are given below.

Step #1 Peel and chop carrots and onions.

Step #2 Pour a little oil into the multicooker. Lay out chopped vegetables. We start the "Frying" or "Baking" mode for 5 minutes.

Step #3 Peel the potatoes, rinse in running water and cut into cubes. Boil in a separate pan. In 15-30 minutes the potatoes will be ready.

Step #4 We send the washed rice to the slow cooker. Put the chicken in there as well. Fill with water. Then you need to add tomato paste, spices, parsley and salt. We start the "Soup" mode. Set a timer for 60 minutes. We close the lid.

Step #5 Boiled potatoes take it out of the pot and let it cool down. Then put in a blender for subsequent grinding. The result should be a homogeneous puree, without any lumps.

Step #6 Back to the multicooker again. We send puree to it. And you need to get the chicken, put it in a deep cup and cool.

Step #7 Grind the walnuts in a mortar. We clean the garlic and pass it through a press.

Step #8 We tear the chicken meat into pieces with our hands and send it to the soup. After 10 minutes, lay the chopped garlic and nuts.

Step #9 We are waiting for a sound signal that will inform you that the kharcho soup in the slow cooker is cooked. We transfer the device to the "Heating" mode for 15 minutes. Pouring chicken soup chik on plates and serve.

Kharcho with lamb in a slow cooker

Grocery set:

onions - 3 pcs.;
700 g lamb;
½ cup of rice;
5 cloves of garlic;
lavrushka - 1 sheet;
a bunch of cilantro;
1 tsp (without a slide) hops-suneli;
½ cup walnuts (peeled)
1 st. l. tomato paste;
one chili pepper;
pomegranate juice- half a glass;
1 st. l. flour;
10 peppercorns;
2 tbsp. l. oils;
salt.

Cooking process:

1. Wash the lamb under running water, cut into pieces.

2. In a mortar, crush the walnuts and peppercorns.

3. We clean the onion from the husk. Grind the pulp (preferably cubes).

4. The cilantro needs to be chopped with a knife. Cut the pepper into rings, and the garlic into cubes.

5. We send the onion to the slow cooker. We add some oil. Set the mode "Frying". Then add lamb pieces. Fry for 10 minutes.

6. In a separate bowl, mix flour and a little water. Add to meat. And after a minute, put the tomato paste in the slow cooker. Pour in 2 liters of water and pomegranate juice. It remains to add the following ingredients: suneli hops, lavrushka, walnuts, hot pepper and rice. Salt.

7. We start the "Soup" mode. In an hour and a half kharcho will be ready. Before serving, the soup should stand for 10 minutes. Do not forget to add herbs and garlic to it.

Additionally

Want to try unusual soup kharcho? The recipe for cooking in a slow cooker is described below.

Ingredients:

2 tbsp. l. tomato paste;
a glass of rice;
medium bulb;
1 tsp (without a slide) hops-suneli;
3-4 cloves of garlic;
pepper;
0.5 kg smoked ribs(smoked leg is also suitable);
a little bit of vegetable oil.

Practical part:

1. Cut the smoked leg or ribs.

2. Peel the onion from the husk, chop.

3. Pour oil into the multicooker. I put on the ribs and onions. We start the "Baking" program by setting the timer for half an hour.

4. After 30 minutes, add tomato paste, suneli hops, chopped garlic and pepper. Salt.

5. Pour washed rice into the bowl and pour boiling water. We start the "Extinguishing" mode for 1 hour.

Finally

Now you know how to quickly and tasty cook kharcho soup in a slow cooker. The recipes proposed in the article are perfect for novice hostesses and experienced chefs.

Soup kharcho

Looking for simple and fast food for the whole family? Try to cook delicious soup kharcho in a multicooker family recipe with photos and videos.

40 min

230 kcal

5/5 (2)

Just a few days ago, I found out that the traditional kharcho turns out so tasty Georgian chefs only because they use a special languishing technique for cooking soup - this is when the broth is not allowed to boil violently, only small and sluggish bubbles are allowed on the surface of the liquid.

This effect can be achieved using a classic wood-burning stove. A well-founded question arises: how to carry out such a procedure on a conventional stove? The answer lies on the surface - not to use it at all, but to adopt modern equipment, namely multicooker. It is this device that can work in the same way as the stove, maintaining a high temperature and preventing obvious boiling of the liquid. It turns out just an awesome result!

Today I will introduce you own recipe fragrant kharcho soup in a slow cooker, so that you can be convinced that the miracle device allows you to literally work miracles with ordinary, unremarkable products.

Kitchen tools

Pick all in advance necessary equipment, appliances and utensils that you will definitely need in the process of cooking kharcho in a slow cooker:

bowl of the device with a volume of at least 3 liters;
several bowls (deep) with a capacity of 200 to 550 ml;
tablespoons;
several towels (cotton or linen);
teaspoons;

measuring cup or kitchen scales;
grater large or medium;
cutting board;
sharp knife;
kitchen potholders;
wooden spatula.

Also, you may need blender or food processor with a grinder to speed up the cooking time and make it easier for you to prepare products for adding to the soup.

If you don't normally use your multicooker much, then you will need to do a few extra steps to properly prepare the device.

First things first, remove the bowl and clean the equipment inside to get rid of the stubborn leftovers from previous dishes that will add to your soup. bad smell - this is almost inevitable if the multicooker has been standing with the lid closed for a long time. The next step is to thoroughly wash the bowl using degreasers. detergents and then wipe it off dry.

Ingredients

The foundation

If you want to make your kharcho more rich and thick, add root vegetables such as carrots or potatoes to the recipe. In addition, the specific taste of the soup can be enhanced with fresh celery root or parsley.

Additionally

2 - 3 cloves of garlic;
10 g hops-suneli;
50 g fresh herbs (parsley, dill, cilantro);

6 g red ground pepper;
25 ml sunflower oil;
7 g of table salt.

The list of spices used can be expanded with ground coriander, thyme, basil or oregano.

Cooking sequence

Training

There is another interesting way rice preparation: pour it cold water for twenty minutes, then drain the water and place the bowl with the cereal in the microwave. Turn on the device for two to three minutes, setting the highest power, and then rinse the rice again under running water - after this treatment, the cereal should be clean.

First stage

To speed up the cooking time of the broth, do not open the lid of the device during the cooking process and do not mix the ingredients once again - the multicooker is set to maintain the temperature not only at the bottom of the bowl, but also on the sides, so that excess stirring will only release heated air, increasing the cooking time of the soup.

Second phase

If possible, try to set the temperature to 60-70 degrees for the “Heating” program at the final stage of soup preparation, since kharcho is ideally infused in this mode.

Made! Your delicious kharcho in the slow cooker is completely ready!

Spreading it on portioned plates, do not forget to sprinkle with fresh or ground herbs, add a teaspoon butter and fry croutons with cheese which are perfect for this incredibly satisfying dish.

Agree that its taste is completely different, not like the soup that you cooked on the stove. However, if you are going to store your kharcho, then by all means pour it into a regular saucepan and bring to a boil on the stove to keep the soup from spoiling.

After cooling down to room temperature, the dish can be sent to the refrigerator.

Kharcho soup video recipe

Correct cooking sequence perfect soup kharcho in a slow cooker can be seen in the video below.