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Method of making kharcho soup. Kharcho soup: recipe with fish. Kharcho with chicken meat

Georgian cuisine has always been famous for its dishes, the taste of which cannot be compared even with the delights of the most skilled chefs. An excellent representative of the Georgian national cuisine is kharcho soup. The recipe was invented back in the days when the ethnic group of this country was being formed.

The secrets and technology of cooking have passed through the centuries. Therefore, today everyone can enjoy the unforgettable taste of this dish.

Basic information about kharcho soup

The dish is considered to be high in calories. It contains fatty meat. This soup is an excellent option for those looking for a quality source of protein.

Many people think that the dish is prepared from products traditional for Georgian cuisine. But instead of lamb, it uses beef. A distinctive feature of the dish is the use of plum-tkemali. In their absence, dried dogwood fruits are used. These fruits give the dish a sour taste.

In our country, these fruits are usually replaced with tomato paste. This suggests that the so-called kharcho soup in our country is somewhat "modified", i.e. we prepare it in a slightly modified form.

This change has led to the emergence of numerous variations of the dish, including those using chicken, smoked meat and fish in the cooking process.

Kharcho soup: a classic homemade recipe (from beef)

Ingredients	Quantity
beef brisket -	300 grams
prunes -	3 pcs.
rice -	100g
tkemali -	1 spoon (tablespoon)
hops-suneli -	1 spoon (tablespoon)
onions -	2 pcs.
water -	7 glasses
garlic -	3 cloves
tomato puree -	50 grams
chili peppers -	1 PC.
vegetable oil -	1 spoon (tablespoon)
salt -	taste
cilantro greens -	taste
Cooking time: 150 minutes	Calorie content per 100 grams: 75 Kcal

Beef brisket should be cut into small pieces and folded into the pan. Add so many glasses of water so that all the meat is hidden under it, and cook for 5 minutes over high heat.

Finely chop the onion, cilantro and garlic and mix with tomato paste. Add vegetable oil, hops-suneli and fry the resulting mixture for 2 minutes over high heat.

To the previously boiled meat, you need to add the fried mixture, rice, tkemali, pepper, prunes, the remaining water. Salt everything and cook for 10 minutes over high heat.

Sprinkle with herbs before serving.

It is worth noting that only a dish made from beef can be called a real kharcho soup. It is enough to taste this Georgian masterpiece once to understand: everything that we had to taste before cannot be compared with the taste that the creators of Georgian cuisine gave us.

Kharcho soup: a step-by-step recipe for making pork

To prepare this dish, you need to prepare the following ingredients:

• 600 grams of pork;
• 2.5 liters of water;
• 3 potatoes;
• Salt;
• 2 pcs. onions;
• Greens;
• 100 grams of rice;
• Ground red pepper;
• 1 head of garlic;
• Hmeli-suneli;
• 2 teaspoons of tomato paste.

Cut the pork into small cubes, add water to it and put on fire. As the water boils, you need to remove the resulting meat noise. After boiling, the meat is boiled with the lid closed and over low heat for 40 minutes.

Dice the onions and potatoes and add them to the cooked meat. Washed rice is poured here and boiled for 20 minutes. Then add tomato paste, salt, pepper and other spices.

Add chopped greens, chopped garlic to the prepared soup, close the lid and let the dish brew for 20 minutes.

A simple recipe for making kharcho soup with chicken in a slow cooker

With the advent of multicooker, the life of a modern housewife has become much easier. Given the popularity of this kitchen technique, let's pay attention to how to cook kharcho soup in a slow cooker. It is also worth noting that the finished dish tastes in no way different from the version that is prepared in other ways.

For cooking you will need:

• 500 grams of chicken fillet;
• 2 medium onions;
• Two heads of garlic;
• 2 small carrots;
• Sunflower oil (required for frying);
• 2 pcs. thick-walled bell pepper;
• Greens;
• Spices - bay leaf, black pepper, salt and others as desired;
• 1 glass of rice (the glass is taken from the one that came with the multicooker);
• 3 medium potatoes.

Cut the chicken into small pieces, onions - half rings, carrots - into strips, potatoes and peppers - into medium-sized cubes. Rice is washed several times (if you adhere to the Georgian rules, then this is done 7 times).

Turn on the "baking" mode on the multicooker. Pour vegetable oil into a bowl, then lay out the chicken fillet, fry it for 25 minutes. Add the onion to the meat and continue to fry for another 10 minutes. Then add the carrots and peppers and continue frying for another 15 minutes.

Add rice and potatoes, spices to the fried vegetables, fill with water up to the upper mark of the multicooker and cook for 2 hours in the "stewing" mode. Add salt half an hour before the dish is ready.

When serving kharcho soup, add garlic, previously passed through a press, and herbs.

Georgian lamb kharcho soup

To prepare Georgian lamb kharcho soup you will need:

• 1 kilogram of lamb brisket on the bone;
• 2 large onions;
• 150 grams of rice;
• 1 head of garlic;
• 1 carrot;
• Cilantro greens;
• 6 pcs. tomatoes;
• A few peas of pepper (black);
• 5 ml. vinegar (apple cider);
• Salt;
• 2 teaspoons (teaspoons) of coriander;
• 1 tablespoon (tablespoon) of ghee;
• 0.5 tsp chili pepper.

The lamb is washed and the layers of the film are removed from its surface. Then the meat is cut into pieces, each containing 2 ribs.

The onion is cut into rings, the leaves and stems of the cilantro are chopped with a knife. Black pepper, salt, chili and coriander must be crushed.

In a saucepan with a thick bottom, you need to heat the ghee and fry the prepared pieces of brisket on it. Roasting time - 10 minutes. Then the meat is sprinkled with vinegar, sprinkled with onions and a mixture of crushed spices on top, continue to fry everything with constant stirring for another 3 minutes.

Grate tomatoes on a coarse grater. The peel is thrown away, and the juice, along with the grated tomato mass and cilantro, is added to the pan where the fried meat is located. Mix everything, bring to a boil, pour in 2 liters of boiled water and cook, covered with a lid, for 1 hour (the fire should be medium).

In parallel with how the pot of meat was brought to a boil, you need to pour the rice with water. After the meat is cooked, the water is drained from the rice and added to the lamb pan. The cooking process continues until the rice is tender. After that, chopped garlic and herbs are added to the pan.

The cooked soup should be infused for 10 minutes. Only then can it be served.

Do you know ? It's not that hard if you know a few tips.

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Canned green peas are a great addition to a hearty dinner. Read recipes and cooking tips.

Tricks and tips from chefs

To make a really real kharcho soup, you need to forget about such an ingredient as potatoes. Otherwise, you will not get a classic dish, but an imitation of it.

To get a hearty and rich dish, you need to cook it from beef on the bone.

If you add a small amount of saffron after making the soup, you can achieve a richness in relation to the color of the Georgian dish.

When the soup is cooked on a regular fire, rather than in a slow cooker, you need to make sure that the fire is slow.

It is best to use long-grain rice for cooking, which practically does not boil over.

The meat for making the soup should only be of high quality and fresh. Fatty varieties are not suitable, as a large amount of fat will not allow you to feel the aroma of the dish.

In any Georgian dish, greens are always present in large quantities. It is served either as part of a dish or simply on a plate.

Each chef, as well as a housewife, has his own tricks and secrets of making kharcho soup.

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, the canon does not exist. 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 the 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 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 forbidden). 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 a frying 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

Kharcho is undoubtedly the "pearl" of Georgian cuisine. The delicious, bright, rich and spicy taste of the dish delights everyone. The soup is popular in many countries. Many restaurants and cafes add kharcho to their menu.

Sometimes in recipes there are such combinations of products that may seem at first glance incompatible, but I assure you, by risking cooking at least once, your taste buds will experience a lot of pleasure.

It is not difficult to cook at home, the main thing is to adhere to the recipe if this is your first time taking up this business. The recipes I have compiled for you are adapted for home cooking, be sure to try it, it's worth it.

Menu:

1. Classic lamb kharcho soup

According to the classic recipe in the Caucasus, this soup is cooked from fatty beef on the bone, and not on lamb as everyone is used to thinking. But this is not a reason for refusal, in order to cook the soup from lamb, you can use other types of meat.

Grocery list:

• Lamb - 500 g
• Rice - 2/3 cup
• Onions - 1 pc.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomatoes - 3 pcs.
• Tomato paste - 4 tbsp spoons
• Walnuts - 150 g
• Tkemali sauce - 3 tbsp. spoons
• Hops-suneli - 1.5 tbsp. spoons
• Ground coriander - 1 tsp
• All-season spices - 1 tsp
• Bay leaf - 2 leaves
• Salt to taste
• Sugar - 1 tsp
• Greens - dill, parsley, cilantro, basil
• Garlic - 3-4 cloves
• Vegetable oil

Cooking steps:

1. The whole process naturally begins with the preparation of meat and broth. The meat must be thoroughly washed, cut into medium pieces and transferred to a saucepan for boiling. Put the dishes with meat on the stove, you need to cook at an average temperature of the stove heating, when boiling, remove the resulting foam.

You can add parsley or celery root to the broth to the meat, this will add additional flavor to the soup.

2. Remove the finished meat from the pan, cut into small pieces, remove the bones. Return the pieces of meat to the saucepan.

3. Then add the rice, which has been thoroughly rinsed beforehand. Cook for 15 minutes.

4. Peel, chop the vegetables: cut the onion into large half rings, carrots into cubes, diced bell peppers.

5. Heat the frying pan properly, pour oil into it, then put the onion into it, as soon as it becomes transparent, add the carrots. Bell pepper is an optional ingredient, but I really love its taste and aroma, add it to the frying at the very end, when the vegetables soften.

6. Then put the tomatoes, chopped into medium-sized cubes, tomato paste, Tkemali sauce into a frying pan, stir. Reduce the heating temperature of the stove to the minimum, leave to simmer for about five minutes.

7. Transfer the vegetable fry to the broth, stir.

8. Then, pre-chopped walnuts, cloves of garlic and all the spices are used. Mix everything very thoroughly, bring the soup to a boil.

9. For even more flavor and aroma, finely chop the herbs, send to the soup after removing it from the heat.

Remember, before serving kharcho, you need to insist for at least half an hour so that all the ingredients are soaked among themselves.

Enjoy your meal!

2. Kharcho based on hot tomato sauce

Among the large number of dishes of Georgian cuisine, this soup is the leader in all positions. If you like spicy food, this recipe is for you. It has an inimitable taste with bright spicy notes.

Grocery list:

• Beef - 200 g
• Tomatoes - 4 pcs.
• Bulgarian pepper - 1 pc.
• Chili pepper - 1 pc.
• Bulb onion - 1 pc.
• Rice - 2 handfuls
• Garlic - 2 cloves
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil
• Greens - a bunch

Cooking steps:

1. Rinse a piece of beef, cut into small portions. Heat a frying pan with vegetable oil, put the pieces of meat in it. Fry until golden brown.

2. At the same time, put the pot of water on the stove with maximum heating.

3. After frying, the pieces of meat should be put into the water in a saucepan when it boils in it. Add salt, cook for about an hour.

4. Pass the vegetables for the sauce, tomatoes, bell peppers, chili peppers through a meat grinder, you can also use a blender for this purpose.

5. Remove the husk from the onion, cut into cubes. Transfer to a preheated frying pan.

6. When the onion becomes transparent, pour in the mass of chopped vegetables, stir, reduce heat on the stove to minimum, bring to a boil. Add spices, herbs at your discretion.

7. Transfer the rice to a saucepan for the cooked meat, cook until tender. Then send the resulting sauce out of the pan, bring to a boil and you can remove the pan from the stove.

9. Add chopped greens and finely chopped garlic with the finishing touches.

Leave the soup to sit, saturate with the aromas. Eat with pleasure, bon appetit!

3. Soup kharcho with pork

A fragrant and rich soup is just a godsend on the dining table. The whole family will have a lot of fun during the meal. The recipe is not complicated, even a novice hostess can handle it.

Grocery list:

• Pork - 200 g
• Long grain rice - 5 tbsp. spoons
• Water - 2 l
• Bulb onion - 1 pc.
• Tomato juice - 1 l
• Bay leaf - 2 leaves
• Garlic - head
• Hops-suneli - 1 tsp
• Allspice - to taste
• Salt to taste
• Walnuts - 50 g
• Vegetable oil
• Greens to taste

Cooking steps:

1. Rinse the pork with cold water, cut into portions. Heat a skillet with a little vegetable oil. Send the pieces to fry.

2. Put lightly fried pork in boiling water in a saucepan, add bay leaves, salt.

3. Peel the onion, chop into cubes. Fry in a deep skillet or saucepan until transparent.

4. Pour tomato juice into a frying pan until it boils. The heating temperature of the plate should be moderate.

5. Transfer the tomato mass with onions to the broth, add the washed rice. Cook until rice is cooked, at the same time add spices.

6. When the rice is ready, turn off the stove. Add minced garlic, chopped nuts, chopped herbs.

In an hour, the soup will be completely ready. Bon appetite!

4. Kharcho with chicken

Chicken soup will be no worse than, say, beef or lamb. After all, it often happens that you want to cook a dish, and only chicken meat is left in the refrigerator, do not rush to get upset, here is a recipe for you.

Grocery list:

• Chicken thigh - 1 pc.
• Rice - 1/2 cup
• Potatoes - 3 pcs.
• Water - 2 l
• Carrots - 1 pc.
• Tomato paste - 2-3 tbsp spoons
• Walnuts - 2 tbsp spoons
• Garlic - 3 cloves
• Hmeli-suneli - to taste
• Salt to taste
• Ground black pepper - to taste
• Greens - a bunch
• Vegetable oil

Cooking steps:

1. Cook chicken stock.

2. According to the classic recipe, potatoes are not added to kharcho, but I will add them for satiety. Before that, boil it separately, then make mashed potatoes.

3. Remove the chicken from the broth when ready. Send washed rice to the broth, salt to taste.

4. Separate the chicken from the bones, cut into pieces.

5. Remove the peel from the carrots, grate with fine holes. Finely chop the peeled garlic with a knife. Fry everything with the addition of oil until softened.

6. Add tomato paste, suneli hops to the frying, fry. Then transfer the chopped greens.

7. In the chicken broth, send the contents from the pan, crushed potatoes, chopped walnuts.

8. Then send the pieces of chicken meat to the soup, wait until it boils.

That's all, very tasty, and most importantly simple. Good mood and bon appetit!

5. Delicious kharcho soup with prunes

Rich, spicy and very tasty kharcho soup will win your heart forever, if you haven’t had time to taste it, I highly recommend it. The dish is not difficult to prepare, but it will take some time from you.

Grocery list:

• Lamb - 500 g
• Rice - 100 g
• Tkemali sauce - 70 g
• Prunes - 70 g
• Bulgarian pepper - 1 pc.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Walnuts - 100 g
• Hmeli-suneli - 1 tbsp. spoon
• Tomato paste - 3 tbsp spoons
• Red pepper - 0.5 tsp
• Salt to taste
• Cilantro - bunch
• Vegetable oil

Cooking steps:

1. Cut the lamb into pieces of medium size, send them to a saucepan filled with water, put to cook on the stove. If foam forms, remove it.

2. Peel and wash vegetables. Grind in a way that suits you, then fry in a pan in oil. Add tomato paste, Tkemali sauce, red pepper to the softened vegetables, thoroughly mix all the products together.

3. Chop the walnuts. It is very easy to do this with a rolling pin.

4. When the meat is cooked, add rice to the broth.

5. When the rice is tender, add the walnuts to the pot.

6. Next, send the vegetable fry to the pan. After that, you need to make the soup boil, the fire should be moderate.

7. At the end of cooking, add prunes, which must be soaked in advance and cut into small pieces. Seasonings and spices, then mix everything.

8. Chop small bunch of cilantro. Transfer to soup.

Let the kharcho stand for an hour, then boldly treat your loved ones. Bon appetite!

6. Video - Very Tasty Georgian Soup Kharcho

Enjoy your meal!

First courses are undoubtedly leading in terms of their nutritional value. Hot rich soup is a great dish for a hearty lunch and for the proper functioning of your body. Good luck and great weekend!

The fragrant, hearty and rich kharcho soup is good for winter dinners, when it's frosty outside and you want to warm up. A popular Georgian dish, a cross between meat soup and stew, has long taken root in Russian cuisine. It is difficult to resist him, especially if the kharcho is cooked according to all the rules. But in order to enjoy this dish, it is not at all necessary to go to a Caucasian restaurant. Let's talk about how to properly cook delicious kharcho soup at home in compliance with Georgian traditions.

What is kharcho

Nobody knows when the recipe first appeared in Georgian cuisine. It is known that once the word "kharcho" was used to describe beef in a sauce of walnuts and thin slices of dried plum puree tklapi. A little later, rice was added to kharcho, and now in the Caucasus it is believed that real kharcho is cooked from beef, tklapi, walnuts and rice. In the summer months, plum puree is replaced with fresh plum or tkemali sauce. It is allowed to add other products to the dish, because in different regions of Georgia kharcho is prepared in its own way, and each recipe claims to be a classic one. Delicious beef broth with spicy plum sourness, delicate aftertaste of walnuts and spicy aroma of spices and herbs remains unchanged. Sometimes plums are replaced with prunes, tomatoes, tomato paste or pomegranate juice.

Cooking kharcho soup correctly: preparing meat

It is customary to cook the classic kharcho soup from beef, but since there are many different recipes for this dish, it is permissible to use lamb, pork and chicken. The meat should be the freshest and highest quality. It is best to take beef with bone, pork ribs or fillets, lamb brisket, shoulder blade or neck, and if you decide to cook chicken kharcho, both thighs and breast will do. The meat is washed well, cleaned of films and tendons, and whether it is worth removing bones and fat is a personal matter for every housewife. Some chefs believe that the bones make the broth rich and flavorful. If you cook the dietary version of kharcho, then fat, of course, will be superfluous, although the soup turns out to be much tastier with it. The meat is removed from the finished broth, the broth is filtered, the meat is separated from the bones, cut into pieces and returned to the broth. The basis for the Georgian kharcho is ready!

Secrets of cooking kharcho

Well-washed rice of any kind, except for crushed and steamed, is placed in the finished broth. Round rice is ideal for this dish, which looks very appetizing when boiled. While the rice is boiling, add to it browned until golden brown onions, bay leaves, slightly mashed black peppercorns, crushed walnuts, pieces of cherry plum or fresh plum puree (prunes, tkemali, pomegranate juice). Tomatoes can also be found in some recipes - they are usually used without the skin in a chopped form. But it is best to take cherry tomatoes, which give the soup an originality. Towards the end of cooking, spices are introduced into kharcho - hops-suneli, red capsicum, saffron, coriander, adjika and any delicious spices. If you are cooking for children, do not add hot spices to the dish. After the soup is ready, add finely chopped garlic, chopped parsley, cilantro, rosemary and celery to the pan.

The order in which the food is added and the cooking time may vary depending on the recipe. Sometimes kharcho is prepared with bell peppers, carrots and potatoes, Italians generously add olives and basil to the dish, and the French cook kharcho with cheese and cashews. The soup is infused for 20 minutes to make it more piquant, spicy and rich.

Cooking classic kharcho from beef at home

The classic soup is cooked in beef broth without onions, carrots, potatoes and tomatoes. Cook the broth with 400 g of bone-in beef and 2 liters of water - this will take about 2 hours. Strain the broth, separate the meat from the bones, cut into pieces and put back in the saucepan. Add 4 tablespoons to the broth. l. rice, a few sprigs of parsley and cilantro (then do not forget to pull them out), and when the rice becomes soft, add half a glass of toasted crushed walnuts to the soup. At the very end of cooking, a finely chopped head of garlic, the remaining chopped greens, salt, 1 tsp are added to the kharcho. hops-suneli, a plate of tklapi or 3 tbsp. l. tkemali. A pleasant sourness is a must in kharcho - it is this that gives the dish a unique Georgian flavor.

If you want to learn more about how to cook kharcho, take a look at our catalog with recipes and photos, experiment and surprise your guests. The kharcho soup is served with fragrant homemade bread or lavash. This dish is not only appetizing, but also healthy - maybe that is why there are so many long-livers in the Caucasus?

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Kharcho (from Georgian ხარჩო) is a national dish of Georgia, which is prepared from fatty beef, rice, walnuts and tklapi with the addition of a large amount of spices and fresh herbs. The dish is distinguished by a thick, rich texture, spicy aroma and pleasant sour-spicy taste. Let's talk about how to make real kharcho soup at home.

The kharcho recipe has a long history. It was invented by the first inhabitants of Georgia, who prepared original and unforgettable national dishes from meat, vegetables, berries, herbs and spices. Interestingly, kharcho was conceived as a thick, rich beef brisket second dish. It was called "dzrokhis khortsi kharshot" or, translated into Russian, "beef for kharcho". Over time, kharcho turned into a soup - the pride of the national Georgian cuisine.

The kharcho recipe has a long history.

The modern kharcho recipe is far from the original. It is cooked from different types of meat, put less spices, add vegetables, use barley instead of rice, and replace tkemal pastille tklapi with tomato paste or concentrated pomegranate sauce. Four ingredients remain unchanged: meat, walnuts, herbs and garlic.

The modern kharcho recipe is far from the original

The Soviet era left an unforgettable mark on the history of Georgian cuisine. In 1926, Anastas Mikoyan was appointed to the post of People's Commissar for Foreign Trade of the USSR. At that time, beef kharcho soup cooked according to a real Georgian recipe was regularly served in the Kremlin canteen. Mikoyan did not like beef and, at his request, the chefs prepared for him a personal portion of kharcho with lamb broth. When Stalin found out about this, he was indignant and ordered to prepare lamb kharcho for all visitors to the canteen. Soon, GOST was published, which at the state level approved the recipe for kharcho from lamb. Since then, many Russians mistakenly believe that kharcho is a mutton soup.

Since the days of the USSR, many Russians mistakenly believe that kharcho is a lamb soup.

Ingredients for cooking

They put in the classic kharcho:

• beef;
• walnuts;
• spices;
• salt to taste.

• Greens. Georgians generously sprinkle their dishes with fresh herbs. They put dill, basil, parsley and kenza in kharcho.

  

  The aromatic herbs poured in in the last minutes of cooking will give the soup a great smell and taste.

  The following table lists the ingredients required to make kharcho and their amount.

  How much to weigh in grams?

  From the specified amount of ingredients, you will get 6 servings of kharcho soup.

  Real kharcho soup: a recipe for cooking at home

  1. The beef is washed under running water and placed in a saucepan. Carrots and onions are also added there. Pour meat and vegetables with cold water, bring to a boil, reduce heat and cook for 1.5 hours, periodically removing the foam.

     

     Pour meat and vegetables with water and cook for 1.5 hours

  2. While the meat is being cooked, the tklapi are soaked. To do this, cut a piece of 10x10 cm from sour lavash and divide it into small parts.

     

  3. Pieces of tklapi are put in a separate cup, poured over with boiling water and left until the broth is cooked. During this time, the pita bread should soften and acquire a mushy consistency, as in the next photo. Tklapi can be replaced with tkemali or satsibeli sauces, pomegranate juice or tomato paste. In summer, instead of tklapi, you can use fresh cherry plum (tkemali).

     

     Tklapi can be replaced with tkemali or satsibeli sauces, pomegranate juice or tomato paste

  4. Rice is washed well and soaked in cold water.

     

     Rice is soaked in cold water

  5. Approximately 1.5 hours after the start of cooking, the broth is removed from the heat, filtered and put back on the stove. The meat is separated from the bones, cut into pieces and placed in the broth. Bones and vegetables are thrown away. Important! Boiled meat is cut across the grain. After the end of the heat treatment, such meat will be juicier and softer than cut along the fibers.

     

     Boiled meat is cut across the fibers

  6. Rinse the rice with running water and pour it into a saucepan. The softened tklapi is added to the soup.

     

     After rice, softened plum leaves are added to the soup.

  7. While the broth with rice and tklapi is boiling, chop the onion and fry it in a pan until golden brown. The finished onion is placed in a saucepan with broth. Reference! To avoid watery eyes while slicing onions, you should constantly moisten the knife with cold water. You can also turn on a fan nearby, which will carry the stinging onion molecules away from your eyes.

     

     To avoid watery eyes while slicing onions, rinse the knife more often with cold tap water.

  8. Walnuts are pounded with a mortar or crush with a rolling pin. The crushed nuts are sent to the soup pot. Advice! To quickly grind nuts, you need to pour them into a bag, put them on a flat surface and lightly tap them with a hammer to beat the meat. One minute - and the nuts are ready.

     

     Once you've chopped the nuts enough, you can send them to the soup.

  9. Saffron, coriander, hot pepper, peppercorns are pounded in a mortar and poured into the soup. Add salt, bay leaf and cook the kharcho over low heat for another 5 minutes.

     

     Spice queue for nuts

  10. The garlic is passed through a press and sent to the pan. Attention! Experienced hostesses grind garlic without a garlic press. They put a plastic bag on a grater and rub fragrant cloves through it. At the same time, the grater under the bag remains clean.

      

      Garlic can be passed through a press or grated

  11. Fresh cilantro, dill, parsley are finely chopped and added to the soup. Stir the dish, bring to a boil and turn off the heat.

      

      Greens are added last

  12. Cover the soup and leave for 8-10 minutes before serving. The dish is ready. Bon Appetit!

      

      Ready dish

  Serving and serving options

  • Kharcho is served in deep clay bowls or pots. Boiled meat is placed on the bottom of the plates and poured with aromatic soup.

  

  Kharcho is served in a deep plate

  • An interesting way to serve kharcho is in a bread loaf. With a sharp knife, remove the top part ("lid") from the bread. The pulp is removed from the lower half with a knife and the soup is poured into it.

  

  Kharcho in bread

  • Georgian national soup is served with fresh lavash. You can prepare a soft cheese filling with chopped herbs for pita bread in advance. The delicate taste of the cheese filling is in perfect harmony with the spicy main course.

  

  Kharcho with lavash

  • Instead of pita bread, you can serve fresh garlic buns or slices of bread, slightly dried in the oven.

  

  Georgian soup with oven-dried pieces of bread

  • An excellent addition to the spicy soup will be khachapuri - the Georgian national flatbread with cheese.

  

  Kharcho with khachapuri

  • Sometimes onions with yogurt and wine vinegar are served with kharcho. The onions are put into the soup. Lavash is dipped in yogurt and eaten with a bite. In a more simplified version, the dish is served with sour cream.

  

  Kharcho with sour cream

  • Georgian soup goes well with unleavened gomi corn porridge, which resembles hominy. The soup in the plate is garnished with fresh herbs.

  

  Kharcho with gomi corn porridge

  • You can serve a bottle of good wine or homemade chacha with kharcho.

  Kharcho is one of the most popular winter soups. It is the property of the Georgian national cuisine. It is made from fatty beef, rice, sour pita bread, walnuts, onions, herbs and spices. Has a spicy aroma, thick consistency and a pleasant pungent taste with sourness.