Kharcho ingredients and preparation. Cook kharcho soup - recipes on how to cook delicious kharcho

The Georgian name of this dish is translated as " beef soup". However, there is no canonical recipe for its manufacture. Not without reason, when mentioning kharcho, it is customary to indicate the area of origin of the recipe (Georgian soup, Mingrelian soup, etc.). Changing the recipe of this dish only adds new colors to it and enriches the taste sensations.

However, the main features of kharcho remain unchanged - a sour, spicy base and a spicy oriental aroma.

Such a deep taste bouquet is achieved by some special details:

Kharcho soup recipes

In modern cooking, there are many different recipes for making kharcho. Each family in Georgia keeps its own unique recipe for this dish. We invite you to please your loved ones too. hearty lunch, which takes its origins from Georgian cuisine.

Georgian traditional kharcho soup recipe

The recipe for kharcho soup, like all others caucasian dishes, suggests a sedate and unhurried approach to the process. It will take you at least 2 hours.

For a serving for two, prepare the following ingredients:

meat (beef or veal) - 400 g;
long-grain rice - 50 g;
carrots - 1 medium piece;
onions - 2 pcs.;
peeled walnuts - a little less than half a glass;
garlic - 1 pc.;
tkemali sauce (homemade or purchased) - half a glass;
parsley;
dill;
cilantro;
hops-suneli;
coriander;
black pepper or a mixture of "Four Peppers";
hot peppers- 1 pod.

Let's start cooking:

First of all, take care of the broth. Traditionally, it is recommended to use fatty brisket. But there is a little trick - to use meat on the brain bone instead of brisket. This technique will make the soup more tender and rich.
Pour a piece of meat cold water(approximately 1.5 l), bring to a boil. Turn off the fire and simmer. The water should boil slightly.
After 2 hours, take the beef out, separate the flesh from the bone and cut into small cubes. Throw the pieces back into the pot.
Peel vegetables (onions and carrots). Cut the onion into thin slices, holding the knife along the onion. This technique will prevent the onion from dissolving in the soup. Cut the carrot into small strips.
The crucial moment is the addition of tkemali to the broth. Add 2 heaping tablespoons of the sauce to the simmering broth. It is not necessary to use tkemali. Any sour tomato mixture will replace it. If you managed to get Georgian sauce from plums (tklapi), add a piece about 10 cm in size.
Wait until it boils and add carrot straws.
After 10 minutes, put the chopped onion and cook for half an hour under the lid.
At this time, heat a frying pan without oil and lightly fry the nuts on it. After the appearance of a characteristic aroma, put them in a mortar and carefully grind until smooth. Use a blender if necessary.
Grate the garlic or use a garlic press. Mix the resulting mass with nut paste.
After half an hour of boiling the broth, pour in the rice washed several times and cook for 10 minutes.
Finally, it's time for the garlic nut dressing. After adding it, leave the soup for another 15 minutes.
At this stage, unique flavors are already spreading through the kitchen. Strengthen them by adding a couple of bay leaves, salt, pepper, hops-suneli (or, if available, ucho-suneli) - 1 teaspoon and coriander (incomplete teaspoon).
Try the soup to adjust the taste. You can strengthen the acid with pomegranate juice. Fresh sharpness will add a ground pod of fresh hot pepper. After adding spices, the soup should languish for 5 minutes.
Season the soup with cilantro, parsley and dill to taste. You can put a sprig of mint. Simmer for 2 more minutes, remove from heat and let steep for at least 5-10 minutes.

Lavash is best served with soup. It turns out incredibly tasty!

Kharcho with chicken

You can spend less time preparing soup by choosing chicken meat. Replacing beef with poultry reduces the fat content of the soup and adds new flavors to the dish. The method of preparation is fundamentally no different from the original. But still, chicken kharcho soup has its own little secrets.

Prepare a range of products:

chicken (fillet or legs) - 300 g;
nuts - 100 g;
tomatoes - 5 pcs.;
onion - 1 pc.;
garlic;
salt and spices;
greens.

The cooking process is as follows:

One of the secrets of the rich taste of kharcho is rich broth. broth from chicken meat turns out to be pretty lean. In order to reinforce taste qualities, fry the meat over high heat until golden brown, and only then cook the broth from it. It will be ready in about an hour. After this time, take out the meat and chop it into small pieces.
Another technique is to saute vegetables. It is better to add beef kharcho soup fresh vegetables because they absorb beef fat already in the process of cooking. Vegetables for chicken kharcho better to extinguish. Finely chopped onion and crushed garlic fry over low heat until translucent.
Dip the tomatoes in boiling water for a minute, then easily peel, cut into medium pieces and put in a saucepan.
Grind walnuts in a blender.
Add the resulting pasta to the pot and cook for 10 minutes.
Throw in the pot Bay leaf, salt, pepper. Season with suneli hops, coriander, hot pepper.
Chop cilantro and other greens, sprinkle soup with it, cover with a lid and remove from heat after 2 minutes.

Soup kharcho with lamb

Tart lamb kharcho soup has a delicate, rich taste. This type of meat is not as fatty as pork or beef, so the recipe with it is no less common.

For soup, a low-fat brisket (500 g) is suitable, which must be cut into small pieces along the ribs. Quick frying in ghee with parsley root will help to reveal the taste of meat. Enough 2-3 minutes.
Then we shift the meat into a saucepan and fill it with cold water.
Finely chop the head of the onion, put in a bowl and pepper. Mix with your hands, pressing lightly.
After 40 minutes of boiling the broth, add the contents of a bowl of onion to it, half a glass of washed rice groats, a teaspoon of tomato paste.
Cook until ready. 5 minutes before removing from heat, add 1 tbsp. a spoonful of tkemali, a teaspoon of adjika, chopped garlic, suneli hops, sprinkle with cilantro and parsley.
Try after 3 minutes. If the soup is not spicy enough, add fresh pepper chili rings.

Soup kharcho from river fish

It is impossible to imagine how many ways there are to cook kharcho soup at home. This dish even allows fish. You will appreciate the taste of this intriguing treat.

We will cook the fish vegetable broth. In 1.5 liters of water we put the bay leaf, parsley root and celery root, the whole onion, add salt and peppercorns. We put on medium fire.
While the broth is cooking, chop the onion.
After 20 minutes, remove the pan and strain the broth. We put chopped large pieces fish (300 grams), pre-washed rice and onions and bring to a boil.
We continue to cook kharcho soup for another 15-20 minutes. At the end, add tkemali, pressed garlic and leave on fire for another 5 minutes.

Kharcho with rice and potatoes

Satisfying and less spicy soup kharcho with potatoes and rice, although it violates all the laws of authenticity, will warm you in cold weather and fill your home with comfort. In addition to the main products (beef - 400 gr), rice (a little less than half a glass) and spices (hops-suneli, garlic, salt, pepper, lavrushka), kharcho with potatoes and rice includes potatoes (2 pcs.), tomatoes, tomato paste(2 tablespoons) and basil.

Cook this option like a regular kharcho:

Boil and strain the broth, after boiling again, add the tomato base.
After a few minutes, add pre-soaked rice and potatoes cut into large pieces.
Simmer until rice and potatoes are cooked. At the end, you can add seasoning to taste, let it brew and do not forget to add herbs.

Soup with pork

Another interesting variation of the recipe is pork kharcho soup.

From the ingredients you will need:

Do you want something interesting?

500 grams of pork;
4 things. Luke;
½ cup of rice;
½ cup walnuts;
tkemali sauce;
parsley root;
hops-suneli;
coriander;
garlic;
greens.

Let's start the cooking process:

We cut the pork into cubes 3 by 3 cm, fill it with water and set for 1.5 hours for slow fire. During the cooking process, remove the foam.
We take the meat out of the broth. It is recommended to strain the broth and bring to a boil again.
Next, throw in rice, pieces of pork, grated parsley root, finely chopped onion.
From spices add bay leaf, coriander. After 15 minutes, put chopped nuts with a blender and 2 tablespoons of tkemali sauce into the soup.
After five minutes of cooking, it's time for suneli hops and chopped garlic. Can be supplemented with saffron and red pepper.
Finally, sprinkle everything with herbs and turn off the fire. The soup should be allowed to brew for 5-10 minutes.

Try cooking kharcho soup in a slow cooker. Following the following instructions, you can easily implement this idea.

Prepare food. Wash and cut the meat (for example, 500 grams of lamb), chop the nuts (100 grams) and the head of garlic, chop 3 onions and hot peppers.
Turn on the multicooker on the "Toasting" mode. Melt in a bowl mutton fat, toss the onion for 6-8 minutes. Add meat and cook, stirring, 10 minutes. Dilute 1 tbsp. a spoonful of flour in a tablespoon of cold water, pour into the multicooker bowl. After a minute, add 1 tbsp. a spoonful of tomato paste.
Add 2 liters of water and half a glass of pomegranate juice. Add suneli hops, salt, pepper, bay leaf. Cover with a lid and turn on the "Soup" mode.
After 1.5 hours, add herbs and garlic. Turn off the multicooker. Let the dish rest.

Soup kharcho, like the doors of a hospitable home, is always open to something new. And no matter which version of the recipe for this dish you prefer, you will undoubtedly be able to cook kharcho soup deliciously. Dare! Enjoy your meal!

An invaluable gift of excellent Georgian cuisine - popular recipes soup kharcho, which, due to their diversity and rich taste, are familiar to virtually everyone. By tradition, this is a thick, spicy first course, which is prepared from any type of meat (beef, lamb, chicken, pork, fish, etc.), with the addition of rice and seasoned with various spices. An unlimited number of recipes for this masterpiece of Georgian cuisine makes it possible for everyone to find their own version that will give an unforgettable taste pleasure.

Translated from Georgian name This dish means "beef soup", but this does not mean at all that its preparation from other types of meat is impossible. No wonder when mentioning this dish it is worth specifying the area of its origin. But it is worth noting that changing the recipe for its implementation in no way spoils the taste of this soup, moreover, it only adds spice and introduces new colors, replenishing the taste experience.

However, it is worth remembering that the main taste feature of the spicy first course is the sour base and the characteristic spicy aroma of the East.

The basis of this soup is a special sour mixture - a Georgian flatbread called tklapi, which is made from unripe berries of the cherry plum tree. Thanks to the technology of its manufacture, tklapi is called cherry plum lavash. The puree prepared from the pulp of dogwood and plums is laid in special layers and dried in the sun. Also, an excellent alternative to tklapi can serve as a kind of plum sauce- tkemali with the addition of fragrant garlic and spices. These basic ingredients are the basis of real Georgian food.

This is truly profound flavor combination achieved through some of the features of the preparation:

As you know, finding tklapi outside of Georgia is a rather difficult undertaking. But this does not at all make cooking kharcho soup at home an impossible undertaking. An excellent alternative to replacing the sour component is adjika, tomato sauce, pulp of fresh plums, pomegranate juice, a spoonful of apple cider vinegar, tkemali (store-bought), and a lemon when serving.
Hot red pepper will add a piquant spiciness to the dish. Do not forget that when cut, it can irritate your skin or cause a burn. To avoid this trouble, rubber gloves should be used.
In order to cook delicious kharcho soup, you need to use long white rice, but in no case steamed, you can replace it with round rice. Before use, rice should be insisted in cold water(about 2 hours), or rinse it well 5 to 7 times. This will wash off the excess starch, the excessive content of which can simply spoil the taste of the Georgian treat, making it viscous and cloudy.
A simple kharcho soup recipe includes adding an unlimited amount of greens. You will notice how the specific aroma of cilantro will burst with new notes, giving amazing piquancy to the dish and complementing the bouquet of dill and parsley. Also, a moderate addition of mint leaves will be completely useful.
The selection of seasonings for this dish is considered purely individual, but the main and mandatory will be suneli hops. The composition of this seasoning includes dried herbs: dill, mint, red pepper, basil, marjoram, coriander, savory, bay leaf and more. It is all these components that are responsible for the characteristic oriental spice of the dish. Sometimes in some recipes true Georgian kharcho there is utskho-suneli seasoning - this is a specific dried fenugreek, which will give the dish a “tender” nutty flavor.
In some western regions of sunny Georgia, for example, in Megrelia, it is so thick that it seems more like a sauce or a second course than a soup. True Megrelian kharcho is an extremely spicy component of Georgian cuisine. This extreme delicacy is savored by dipping Georgian lavash in it.

To date, abundance various recipes fulfillment of this delicacy. Each family in Georgia has its own unique secret of preparing this fragrant treat, which they carefully keep, betraying their secret from generation to generation.

Classic kharcho soup recipe

Ingredients:

Meat (beef) - 430 g;
Rice (white long grain) - 55 g;
Garden fruits (carrots, hot red peppers, onions, garlic);
Half a glass of tkemali sauce;
A handful of walnuts;
Khmeli-suneli;
Greens (cilantro, dill, parsley).

Cooking process:

First, start preparing the broth. Immerse the piece of beef in water (about 1.5 liters) and bring to a boil. Just before boiling, do not forget to remove the foam from the broth, this will help make it transparent and attractive. Then reduce the heat to a minimum and leave for 2 hours. The water should bubbling slightly, but only slightly. After a couple of hours, the beef should be removed and the pulp separated from it, then cut into small slices and immersed back in the bubbling broth.
The next step will be adding tkemali to the broth, which is extremely responsible. Dip in a few spoonfuls of the sauce. At the same time, the use of tkemali is not fundamental, if this particular sauce is not available, you can replace it with any other sour tomato mass. If you were lucky enough to get a real Georgian layer of tklapi, then add it in a piece of about 10 - 12 cm. Cover with a lid until boiling.
After that, cut the vegetables - onions into thin slices, and carrots into strips and add to the boiled broth. Then fry in a hot pan walnuts. After the appearance of the appropriate smell, grind with a mortar to a fine, homogeneous slurry. Add minced garlic to it.
After half an hour of boiling the broth over low heat, you can add prepared rice to it and leave it on the fire for another 10-12 minutes. The next step is to add walnut-garlic paste. After this maneuver, magical aromas will spread throughout the kitchen, which will be supplemented with bay leaves, suneli hops, salt, and black pepper.
If desired, to enhance the acid, you can add pomegranate juice, and for sharpness, a crushed pod of hot red pepper is useful.
The final touch in the preparation of this Georgian masterpiece will be the addition of chopped greens. Cook for another 2-3 minutes and remove from heat, as the beef kharcho soup is ready. Let the delicacy brew for 10-15 minutes and start eating, adding Georgian lavash to the dish.

Kharcho soup from chicken breast

The current cooking has changed the recipe of this dish almost beyond recognition. deviating from traditional recipe cooking, you can cook a Slavic interpretation of the Georgian delicacy - this is kharcho soup from chicken breast.

For this you will need:

Chicken breast;
Rice (round or long grain);
Tkemali, tomato juice or themed paste;
Khmeli-suneli;
Vegetables (carrots and onions);
Butter;
Parsley.

Cooking:

All ingredients listed are based on 2.5 - 3 liters of water. We put the kharcho soup to boil, starting with the preparation of the broth with chicken breast.
When the broth is almost ready, add thoroughly washed rice, vegetables, tomato juice or tkemali, salt, suneli hops, pepper.
At the end, add grated garlic, oil and crushed herbs. And kharcho chicken soup is ready.

Kharcho soup from a young lamb

Ingredients:

Fat lamb brisket on the bone (0.7 - 1 kg);
Medium grain rice (160 grams);
Medium carrot and onion;
Ripe tomatoes (5 - 7 pieces);
Garlic;
Apple cider vinegar (1 - 1.2 tsp);
Melted butter;
Coriander, black and red pepper;
cilantro, parsley;
Salt.

Cooking:

First, clean the lamb meat from the films. Then divide the brisket so that each of the pieces has 2 ribs. We heat the pan and fry the pieces of meat on the melted butter until ruddy.
In a mortar, grind coriander, allspice and red pepper, and salt to a homogeneous gruel. Sprinkle the meat apple cider vinegar, put onion on top, sprinkle with prepared fragrant gruel and fry on fire for about 5 minutes.
While the meat is cooking, you need to grind the tomatoes through a sieve and send them to a boiling pan, followed by cilantro and water. We cook everything for about an hour. 10 - 12 minutes before readiness, pour in the prepared rice and after 10 minutes we finish cooking. We send greens and garlic there, insist 10 - 15 minutes and enjoy your meal.

Kharcho soup is great dish Georgian cuisine, which simply radiates the aroma of a real mountain fire and a quiet night on a mountain ledge. But how to cook kharcho soup, a simple recipe for which you can now appreciate, without tkemali? The main thing is to buy beef. If you get a different type of meat, kharcho will turn into just an ordinary spicy soup.

So, to prepare an incredibly delicious kharcho soup, you need to have with you:

half a kilogram of beef brisket (this part of the carcass is most suitable for making kharcho soup);
the same amount of fresh tomatoes;
100 g of top quality rice;
cilantro and parsley in the amount of 4 branches of each of the herbs;
allspice (only 4-5 peas, no more);
a little onion(enough 3-4 heads);
fragrant dill in the amount of 2 sprigs;
a clove or even two garlic;
half a pod of hot red pepper, but if it is not there, then you can change it to a teaspoon of ground;
suneli hops are needed approximately in the amount of 1-2 tsp;
Salt, one teaspoon is enough.

Cooking method

Soup kharcho does not require the use of tkemali. The first action, which will mean the beginning of cooking, is to cut into small pieces (about 30 g each) fatty beef brisket. Then remove the veins and bones from the meat, rinse well and put in a saucepan. It is necessary to add water to the meat in the amount of 8-10 glasses, and then put on fire. When the water begins to boil, remove the foam, leaving the pan on the fire for another 40 minutes, so that the meat is cooked until half cooked.

While the meat is cooking, take care of the rest of the products. First of all, tomatoes. Scald them with boiling water and remove the thin skin, and then turn them into gentle puree using a blender. Take oil or fat (from the broth), add to an empty pan, and then fry the finely chopped onion in it for 10 minutes, maintaining medium heat. Remove the meat from the broth and put it in a saucepan with onions, cover with a tight lid and let it simmer for 15 minutes. Meanwhile, strain the meat stock. In a saucepan with meat and onions, put the tomato puree cooked in a blender, sweat the resulting mixture for about 10-15 minutes. Add the remaining strained broth in the first pot. When the soup begins to boil again, add rice to it and cook for another 20 minutes. Approximately 10 minutes before readiness, you can put all the cooked spices: crushed garlic cloves, suneli hops, salt, chopped herbs, hot pepper, bay leaf. When the soup is ready, the laurel leaf must be removed from the pan and discarded. The soup is ready.

Rinse the brisket thoroughly. Meat for kharcho according to the classic recipe, choose medium fat content.

Cut the beef brisket into pieces (together with cartilage, if any) weighing 25-30 grams - as for making goulash.
Choose a saucepan with a volume of approximately 3.9 - 4.2 liters. Put the beef pieces in a saucepan and pour 3 liters of drinking cold water.

To begin with, it is necessary that the water boils well - it is best to do this over high heat.
After that, transfer the pan to a smaller burner or simply turn down the heat, making the flame minimal. On this heat, cook the soup for 40-50 minutes, perhaps an hour, constantly skimming off the foam.

The cooking time of meat is highly dependent on the freshness of the meat itself and the age of the animal from which it is obtained - the fresher and younger the meat, the less time it takes to fully cook it.
After you've skimmed off the foam a few times, add the bay leaf (after rinsing it with water to remove dust and debris) and a few allspice peas to the broth so that their aromas soak in the broth.

Wash and finely chop the tomatoes. Of course, only the pulp of the tomatoes should be cut, after removing the skin. To get rid of it quickly, you need to dip the tomatoes in boiling water for 10 seconds. Before immersing the tomatoes in boiling water, make a few cuts on the skin, then it will be easier to separate it.

Onion, in the amount of 5-6 medium-sized pieces, peel, wash, finely chop, spasser (lightly fry) in melted butter until transparent, so that the onion begins to turn slightly golden. Add cornmeal fine grind.

To the onion, shift finely chopped tomatoes without skin.

Rinse the rice carefully in several waters. Add to vegetables. Simmer for 5-7 minutes in a pan.

Prepare walnut kernels. Go through them, make sure that there are no partitions, debris and shells among the kernels. Crush or grind the walnut kernels (not to dust).

Rinse and finely chop the greens with a knife.

Transfer all the filling from the pan to the broth.

Add tkemali. Boil on fire for 7-10 minutes.

After tkemali, add nut crumbs to the soup.

Peel the garlic, wash it and pound it in a mortar. Here, to the fragrant garlic mass, add ground coriander, Khmeli-suneli seasoning, cumin, fragrant (2-3 pieces) and black pepper.

Simple and delicious recipes soups for every day

If you like experimenting with first courses, you love Georgian cuisine, the recipe for making kharcho soup at home will be fixed in the family menu.

2 h

75 kcal

4.9/5 (10)

Real gourmets should definitely try Georgian meat dish- soup kharcho. It is similar in thickness to stew. Prepare it with rice and walnuts . All products are simple and affordable. As with many Georgian dishes, the highlight here is the seasonings and the mood with which you cook. Dozens of variants of kharcho are known. The features of their preparation depend on the locality of Georgia, which owns the recipe.

If soups are regularly present in your home menu, kharcho diversifies it. Men will especially like it. Georgian dish must be meaty and with peppercorns.

Ingredients for kharcho soup with rice

Traditional Georgian soup prepared with beef. We will follow this custom. So, we put on an apron and take out the following ingredients from the refrigerator, cabinets, jars:

How to cook beef kharcho soup step by step - a classic recipe with a photo

We begin to conjure over our gastronomic set.

cooking meat

My beef, clean from the film, cut into small pieces.
Pour 2 liters of water into the pan and immerse the meat, bay leaf, allspice there.
Cooking broth for kharcho 1,5 hour. Do not forget to periodically look at it, remove the foam and do not let it boil too much.
The aroma of meat broth spreads throughout the kitchen, and we remove the saucepan from the stove. We take out the meat, and strain the broth.

cooking rice

Thoroughly wash the rice and place it in a saucepan with broth. We return the boiled meat to the container.
While the rice is cooking saturates meat broth , preparing the dressing.

Cooking gas station

We combine the ingredients

The most attentive hostesses have already calculated that it takes approximately two hours. All due to the fact that beef likes to cook for a long time. In order not to waste time, we advise you to immediately prepare the dressing as soon as the meat is sent to cook.
All products can be bought in the market or in the supermarket. If there are no components from the greenery, it's okay. You can also do without the walnut.

Real kharcho is prepared with tklapi sauce. He attaches spicy taste dish. It is almost impossible to find it in our stores. It will be adequately replaced with tkemali sauce or pomegranate juice. Instead of tkemali, tomato paste is sometimes used.
Suitable for cooking kharcho round or long grain rice, but not steamed.
It is better to remove the skin from tomatoes. In cooking it is called blanching. A cross-shaped incision is made on the tomato. Then the boiling water will do its job. The peel is easily removed and will not bother the soup and spoil its consistency.
The amount of spices can be adjusted. If you don't like it too spicy, reduce the amount of pepper and garlic.
Can be used instead of beef any other meat. But this will already be a variation on the theme, and not a true Georgian dish.