Cook beef kharcho soup with potatoes. Classic kharcho soup with rice and potatoes. How is served to the table
This soup is the pride of Georgia. A properly cooked soup always turns out rich and aromatic. If you cook kharcho according to the classic recipe with rice, you will be able to make food for loved ones, like in a Georgian restaurant. Prepared with beef. But with other types of meat, you can cook a delicious, rich dish. There is no strict recipe for cooking in Georgia. Regions differ in cooking from each other, so it is possible to choose the step-by-step recipe that you like best.
This recipe is suitable even for those who are just getting started with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe turns out to be spicy and tasty.
Ingredients:
- rice - 120 g;
- beef brisket - 370 g;
- onions - 3 pcs.;
- prunes - 4 pcs.;
- garlic - 4 cloves;
- dill - 20 g;
- hot chili pepper - 1.5 pods;
- vegetable oil - 20 ml;
- parsley - 20 g;
- tklapi - 1 tbsp. spoon;
- water - 8 glasses;
- cilantro - 20 g;
- tomato puree - 70 g;
- hops-suneli - 1 tbsp. spoon;
- salt.
Preparation:
- Wash the meat, cut into pieces. Place in a saucepan. Pour in 500 ml of water. The beef must be completely submerged in the liquid. Boil.
- Chop the onion.
- Chop the garlic.
- Stir chopped cilantro with tomato paste.
- Fold into one container, stir.
- Pour suneli hops. Fry for two minutes.
- Transfer to beef.
- Sprinkle with pepper, tkemali, rice and prunes. Pour in the remaining water. Salt. Boil over high heat.
- Pour in chopped greens. Let it brew.
Cooking in Georgian
This Georgian recipe uses only beef. Walnuts are the hallmark of this soup.
Ingredients:
- fatty beef on bones - 750 g;
- cilantro - 30 g;
- garlic - 5 cloves;
- onions - 3 pcs.;
- parsley - 20 g;
- tomato puree - 70 ml;
- ground red pepper - 7 g;
- tkemali sauce - 75 ml;
- walnuts - 150 g;
- rice - 225 g;
- peppercorns - 7 g;
- hops-suneli - 7 g;
- bay leaf - 3 pcs.;
- hot red pepper - 3 pods.
Preparation:
- Place the beef in water, bring to a boil. The resulting foam must be constantly removed.
- After boiling, switch the hotplate to the middle position. Boil for an hour if the meat is young. If the beef is old, it will take two hours.
- When the meat is cooked, take it out, cool it down. Separate from the bone.
- Small bones may remain in the liquid during cooking, so strain the broth.
- Chop the meat into small pieces. Transfer to broth.
- Remove the husks from the onions and chop.
- Peel the garlic, crush with a rolling pin.
- Chop the cilantro, then the parsley.
- Add the washed rice to the broth.
- Place herbs and onions.
- Boil for a quarter of an hour.
- Pour in tkemali sauce, add garlic.
- Salt, add suneli.
- Chop the nuts. Add to broth with lavrushka and pepper.
- Boil for a few minutes until the rice is done.
With rice and lamb
If you don't like beef, you can substitute lamb for the meat. According to the classic recipe, lamb kharcho turns out to be just as tasty.
Ingredients:
- lamb brisket on the bone is not fatty - 900 g;
- onion - 3 large heads;
- hot red pepper - 0.5 tsp;
- carrots - 1 pc.;
- tomato - 6 pcs.;
- garlic - 8 cloves;
- cilantro - 70 g;
- black pepper - 5 peas;
- medium grain rice - 130 g;
- apple cider vinegar - 1 tsp;
- ghee - 1 tbsp spoon;
- coriander - 2 tsp;
- salt.
Preparation:
- Remove the films from the meat.
- The brisket is cut into pieces, each should have 2 ribs.
- Cut the peeled onion into rings.
- Chop cilantro finely.
- Finely grind pepper, coriander, salt into a mortar.
- Put oil in a saucepan, fry the ribs. Drizzle with vinegar. Place the onion and add the spices. Fry.
- On a coarse grater, grate the tomatoes, preserving the juice.
- Mix cilantro with grated tomatoes. Place with meat.
- Boil. Pour two liters of boiling water.
- Peel the carrots, cut into cubes. Add to the rest of the products.
- Cover with a lid. Cook for an hour.
- Leave the washed rice groats in water for an hour. Pour into soup. Boil the cereals until soft.
- Sprinkle with cilantro leaves. Add garlic. Let it brew.
Beef-cooked kharcho soup
This soup is made from the simplest and most affordable foods found in the refrigerator. It will take three hours to cook kharcho, so start cooking in advance.
Ingredients:
- beef on the bone - 1300 g;
- carrots - 2 pcs.;
- water - 3 l;
- lavrushka - 5 pcs.;
- potatoes - 5 pcs.;
- garlic - 6 cloves;
- tomato paste - 6 tbsp spoons;
- onions - 2 pcs.;
- dried parsley - 2 tbsp. spoons;
- hops-suneli;
- sunflower oil - 7 tbsp. spoons;
- black pepper - 5 peas;
- Red pepper;
- rice - half a glass;
- salt;
- adjika.
Preparation:
- Pour water into a saucepan with a volume of four liters.
- Chop the meat, put in water.
- Place the peeled carrots in liquid.
- Add onion without husk to meat, then lavrushka and peppercorns.
- Salt.
- Turn on the hotplate to a minimum. Close the lid. Boil for two hours.
- Get vegetables, meat. Strain the liquid by pouring it into another saucepan.
- Crush the peeled garlic with a knife, you should get a gruel.
- Grate peeled carrots on a coarse grater.
- Cut the onions into quarters.
- Pour oil, tomato paste, garlic into the pan. Fry.
- Transfer the onion, stir.
- After the vegetable is golden and soft, add the carrots.
- Fry for five minutes.
- Pour 100 ml of broth into a frying pan, add salt.
- After everything is soft, transfer to a saucepan.
- Remove meat from bones, cut into pieces.
- Cut the peeled potatoes into strips.
- Rinse the rice grits.
- Place potatoes, meat, rice in the broth.
- Omit lavrushka, parsley and spices.
- Cook until all ingredients are soft.
Step by step pork recipe
Kharcho with rice and potatoes can be made from the most affordable ingredients without using tklapi sauce, which can easily replace tomatoes. With their help, the desired sourness will be obtained, and seasonings will add pungency.
Ingredients:
- pork on the bone - 700 g;
- rice - 5 tbsp. spoons;
- Bay leaf;
- onions - 4 turnips;
- hops-suneli;
- tomato - 5 pcs.;
- cilantro - 30 g;
- potatoes - 3 pcs.;
- salt;
- garlic - 2 cloves;
- basil;
- allspice.
Preparation:
- Prepare a three liter pot. Put meat in it.
- Boil for an hour and a half under a covered lid.
- Cut the peeled onion into small pieces.
- Heat a frying pan, add oil, fry the onion until soft.
- Take out and cool the meat. Separate from the bone. Cut into pieces. Place on bow.
- Cook for five minutes.
- Set the hotplate to the lowest setting. Pour the onion with three tablespoons of broth, sauté.
- Rinse the tomatoes, pour over with boiling water, remove the peel. Cut the fruit.
- Add to the pork. Simmer for 10 minutes.
- Transfer the fried foods to the broth, bring to a boil.
- Peel and chop the potatoes.
- Rinse the rice, transfer to the broth. Boil.
- Add spices, chopped herbs, crushed garlic.
- Cook at low boil for 5-10 minutes. Let it brew.
Cooking chicken kharcho with rice
Ingredients:
- rice - 3 tbsp. spoons;
- chicken breast - 1 pc .;
- ground black pepper;
- salt;
- tomato paste - 200 ml;
- onion - 1 pc.;
- cilantro;
- garlic - 5 cloves;
- lavrushka.
Preparation:
- Boil chicken in salted liquid.
- Rinse the rice grits until the water becomes clear.
- Remove the chicken. Add rice.
- Saute the diced onions.
- Pour tomato paste and 50 ml of broth. Fry.
- Remove the meat from the bone, chop. Place back in the pot.
- Transfer the mixture from the pan.
- Add the grated garlic to the broth.
- Chop cilantro finely.
- Add lavrushka, suneli hops, pepper, cilantro and salt. Boil.
If you want a rich taste, add more hops-suneli. If you like a spicy dish, add dried chili to the soup. To prevent the soup from turning into porridge, do not overdo it with rice.
Classic recipe in a slow cooker
The multicooker allows you to save time and simply cook kharcho with lamb rice.
Ingredients:
- lamb - 550 g;
- rice - 1 multi-glass;
- onions - 2 pcs.;
- black pepper;
- parsley;
- garlic - 7 cloves;
- cilantro;
- tomato paste - 200 ml;
- lavrushka - 2 leaves;
- bulgarian pepper - 2 pcs.;
- potatoes - 3 pcs.;
- carrots - 2 pcs.;
- salt;
- vegetable oil for frying.
Preparation:
- Cut the mutton across the grain into small pieces.
- Remove the husk from the onion, cut into half rings.
- Slice the peeled potatoes.
- Peel the Bulgarian pepper from seeds, cut into cubes.
- Chop the peeled carrots on a coarse grater.
- Remove excess starch from rice groats, for this rinse it several times. The Georgians are washed seven times.
- Pour oil into a bowl, add lamb. Switch on the "Baking" mode.
- Set the timer to 20 minutes.
- Simmer onions for 10 minutes.
- Add bell pepper and carrots. Cook for seven minutes.
Ingredients:
- beef ribs - 750 g;
- tomato - 3 pcs.;
- pomegranate juice - 2 tbsp. spoons;
- rice - 250 g;
- utsho-suneli;
- parsley - 25 g;
- lemon - 1 pc.;
- sweet red pepper - 1 tsp;
- cilantro - 25 g;
- hot pepper - 1 tsp;
- walnut - 50 g;
- hops-suneli;
- salt;
- dill - 25 g;
- garlic - 4 cloves.
Preparation:
- Pour water into the cauldron, place the ribs. Close the lid.
- Boil, removing the foam, cook for an hour.
- To avoid a bitter taste, adjust the fire by tossing up more or less wood. It should not boil too much.
- Add a whole head of onion and two leaves of lavrushka. Salt.
- Chop the greens.
- Pour boiling water over the tomatoes, remove the peel. Slice.
- Squeeze the lemon.
- Crush the garlic.
- Chop the nuts.
- Mix. Pour in pomegranate juice. Mash with your hands.
- Place rice groats in the finished broth. Boil for about an hour.
- Add dressing and spices. Salt.
- Stir. Boil.
- Boil for half an hour.
Step 1: prepare the meat.
First, rinse fresh beef tenderloin under trickles of cold running water. We dry it with paper kitchen towels, put it on a cutting board, use a sharp kitchen knife to remove a thin film from the meat, remove the veins and get rid of small bones that very often remain on the log house after cutting the carcass. Then we cut it into portions from 2 to 3 centimeters in size and move on.Step 2: cook the beef broth.
We shift the beef into a deep saucepan, add a couple of pinches of salt, a laurel leaf to it, pour everything with the necessary amount of purified water and put on medium heat, which after boiling we reduce to low. Then, using a slotted spoon, remove the gray-white foam - curdled protein from the surface of the bubbling liquid, cover everything with a lid so that a small gap remains, and cook the broth for 60 minutes, that is, until the meat is tender.
Step 3: prepare vegetables and herbs.
We don't waste a minute, turn on the neighboring burner on medium heat and put a kettle with ordinary running water on it, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes with onions and garlic. Rinse them together with herbs, as well as tomatoes and dry with paper towels from excess moisture. Then we put these products in turn on a cutting board and continue preparation. Cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and before use we send them to a bowl with cold liquid so as not to darken.
Chop the onion in the same way as the previous ingredient, but about 1 centimeter in size.
Simply chop the garlic, dill, parsley, cilantro very finely.
We make a cross-shaped incision on each tomato, send them to a bowl and pour boiling water from a kettle. We keep them in this form 60 seconds, then put it in a bowl with cold water, cool it quickly, dry it again, remove the peel from each tomato and chop it on a grater or chop it into small pieces from 1 to 1.5 centimeters. We distribute the cuts into separate bowls, put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.
Step 4: prepare rice.
We cover the countertop with a kitchen towel, pour rice on it and sort through it, removing any kind of dirt. Then we throw the grains into a colander, rinse them until clear water flows, leave them in the sink for a couple of minutes to drain excess liquid, and move the cereals into a small bowl.
Step 5: prepare the soup dressing.
Now we check the readiness of the meat, if boiled, helping ourselves with the same slotted spoon, transfer the beef to a small bowl, and send potatoes with rice to the broth, let them boil for 15–20 minutes. At this time, put a deep frying pan with vegetable oil on medium heat. After a few minutes, dip the onions into the heated fat and fry it until transparent for about 2-3 minutes, not forgetting to periodically loosen with a kitchen spatula so that it does not burn. As soon as the vegetable softens, add pieces of meat that has not cooled down to it.
Also put in all the chopped tomatoes, tomato paste and pour these products with a ladle of broth from the pan. We extinguish them under a covered lid for about 17-20 minutes and after that we immediately proceed to the next final step.
Step 6: We bring the Kharcho soup with potatoes to full readiness.
When the soup is stewed out 17-20 minutes, we send it to the pot with boiled potatoes and rice. We season the almost finished soup with an additional portion of salt, a small amount of suneli hops, dried basil, and two types of ground pepper: black and allspice. We cook already fragrant yummy 10-15 minutes, then put chopped garlic with herbs in it, keep on the stove for another 2-3 minutes and turn off the fire.
Cover the pan tightly with a lid and let the first hot dish brew for 30-40 minutes, and then we taste it!
Step 7: Serve Kharcho soup with potatoes.
After cooking, the soup "Kharcho" with potatoes is insisted, then, helping themselves with a ladle, they are poured in portions into plates, if desired, each is supplemented with two or three pinches of fresh finely chopped dill, parsley or cilantro, or seasoned with sour cream, although cream is also suitable and served for dinner as the first hot course. This simple culinary Georgian masterpiece with Russian notes is pleasant to eat along with bread, lavash, garlic buns, croutons, flatbreads and even crackers. Cook with love and enjoy delicious homemade food!
Bon Appetit!
If desired, the amount of water can be adjusted from 2–2.5 to 3 liters, depending on how thick the soup you want to get in the end;
Very often meat, onions, tomatoes and tomato paste are stewed along with finely crushed walnuts;
Alternative to beef - lamb, ideal parts of the carcass - leg, shoulder or brisket, vegetable oil - ghee, and tomato paste - thick homemade tomato juice;
The set of spices is classic, but not fundamental, use any that are used to season soups of this type.
A hearty and tasty kharcho will turn out if you add your favorite potato - step-by-step simple recipes for you!
How to cook Kharcho soup with potatoes? Everything is very simple! We take all the necessary products, cook, fry, simmer, season correctly, insist and get a delicious super dish with an incredibly rich aroma for dinner. Well, if for sure, then let's see a recipe that will help you not to make a mistake and create this culinary masterpiece loved by everyone!
Main products:
- Beef (fresh tenderloin) 400 grams
- Purified water 2.5 liters
- Rice 4 tablespoons
- Vegetable oil 2-3 tablespoons
- Tomato paste (sweet) 3-4 tablespoons or to taste
Vegetables and herbs:
- Onions 2-3 pieces
- Tomato 400-450 grams
- Potatoes 2-3 pieces
- Garlic 1-2 cloves
- Dill 1 bunch (small) or to taste
- 1 bunch parsley (small) or to taste
- Cilantro 1 bunch (small) or to taste
- Hmeli suneli - to taste
- Laurel leaf to taste
- Ground black pepper to taste
- Allspice to taste
- Dried basil to taste
- Salt to taste
First, rinse fresh beef tenderloin under trickles of cold running water. We dry it with paper kitchen towels, put it on a cutting board, use a sharp kitchen knife to remove a thin film from the meat, remove the veins and get rid of small bones that very often remain on the log house after cutting the carcass. Then we cut it into portions from 2 to 3 centimeters in size and move on.
We transfer the beef to a deep saucepan, add a couple of pinches of salt, a laurel leaf to it, fill it with the necessary amount of purified water and put it on medium heat, which, after boiling, we reduce to low. Then, using a slotted spoon, remove the gray-white foam - curdled protein from the surface of the bubbling liquid, cover everything with a lid so that a small gap remains, and cook the broth for 60 minutes, that is, until the meat is soft.
We don't waste a minute, turn on the neighboring burner on medium heat and put a kettle with ordinary running water on it, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes with onions and garlic. Rinse them together with herbs, as well as tomatoes and dry with paper towels from excess moisture. Then we put these products in turn on a cutting board and continue preparation. Cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and before use we send them to a bowl with cold liquid so as not to darken.
Chop the onion in the same way as the previous ingredient, but about 1 centimeter in size.
Simply chop the garlic, dill, parsley, cilantro very finely.
We make a cross-shaped incision on each tomato, send them to a bowl and pour boiling water from a kettle. We keep them in this form for 60 seconds, then put them in a bowl with cold water, cool them quickly, dry them again, remove the peel from each tomato and chop them on a grater or chop them into small pieces from 1 to 1.5 centimeters. We distribute the cuts into separate bowls, put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.
We cover the countertop with a kitchen towel, pour rice on it and sort through it, removing any kind of dirt. Then we throw the grains into a colander, rinse them until clear water flows, leave them in the sink for a couple of minutes to drain excess liquid, and move the cereals into a small bowl.
Now we check the readiness of the meat, if boiled, helping ourselves with the same slotted spoon, transfer the beef to a small bowl, and send potatoes with rice to the broth, let them boil for 15–20 minutes. At this time, put a deep frying pan with vegetable oil on medium heat. After a few minutes, dip the onions into the heated fat and fry it until transparent for about 2-3 minutes, remembering to periodically loosen it with a kitchen spatula so that it does not burn. As soon as the vegetable softens, add pieces of meat that did not have time to cool to it.
Also put in all the chopped tomatoes, tomato paste and pour these products with a ladle of broth from the pan. We simmer them under a covered lid for about 17-20 minutes and then immediately proceed to the next final step.
When the dressing for the soup has been stewed for 17–20 minutes, send it to the pot with boiled potatoes and rice. We season the almost finished soup with an additional portion of salt, a small amount of suneli hops, dried basil, and two types of ground pepper: black and allspice. We cook the already fragrant yummy for 10-15 minutes, then put chopped garlic with herbs in it, stand on the stove for another 2-3 minutes and turn off the heat.
Cover the pan tightly with a lid and let the first hot dish brew for 30–40 minutes, and then taste it!
After cooking, the soup "Kharcho" with potatoes is insisted, then, helping themselves with a ladle, they are poured in portions into plates, if desired, each is supplemented with two or three pinches of fresh finely chopped dill, parsley or cilantro, or seasoned with sour cream, although cream is also suitable and served for dinner as the first hot course. This simple culinary Georgian masterpiece with Russian notes is pleasant to eat along with bread, lavash, garlic buns, croutons, flatbreads and even crackers. Cook with love and enjoy delicious homemade food!
Bon Appetit!
Recipe 2: kharcho soup with potatoes and lamb
Lamb kharcho with rice is a delicious and satisfying first course that will help diversify your diet. It is not difficult to prepare it at home if you get all the necessary ingredients in advance. Our recipe with step by step photos will guide you through the cooking process.
The classic soup recipe uses rice and potatoes, and lamb can be substituted with any other meat of your choice. The calorie content of such a meal per one hundred grams of the product is 150 kilocalories. This dish can be eaten by both ordinary people and those who are on a diet. Despite the low calorie content, the treat is very satisfying and can satisfy your hunger for a long time.
The process of making kharcho soup with potatoes, lamb and rice is very simple. Boil the meat for the broth for a little more than half an hour so that it becomes soft and tender. In general, you will spend no more than an hour on the preparation of a treat, and your family and friends will be delighted to taste this home-cooked dish.
If you want to diversify your diet and please your family, we recommend that you stock up on the necessary ingredients, and then open our recipe with step by step photos. With its help, it will not be difficult to cook such kharcho soup.
- potatoes - 3 pieces
- onions - 1 pc
- tomatoes - 2 pieces
- sun-dried tomatoes - 50 gr
- rice - 70 gr
- vegetable oil - 30 ml
- garlic - 2 cloves
- hops suneli - 0.5 tsp
- salt to taste
- ground black pepper - to taste
- lamb - 1 kg
Prepare all the products for the dish in advance. Pour water into a saucepan, put it on fire and cook meat in it for half an hour after boiling, after which you can add rice. It should be thoroughly rinsed several times before adding to prevent the product from sticking together during cooking.
Next, you should prepare the frying. Put onion, cut into small cubes, in a frying pan preheated with oil and fry it until transparent. Then rinse the fresh tomatoes, chop them with a grater or blender, then add to the onions. Sun-dried tomatoes should also be sent there. Put salt and spices to your liking and bring the mixture to a boil, stirring occasionally.
Wait until the bulk of the liquid has evaporated, after which you can add garlic, chopped with a press or blender. Cover the roast with a lid and simmer for a few minutes.
Pour the fried vegetables into a saucepan with broth, add potatoes there and cook lamb kharcho soup with rice until cooked. After that, leave the dish prepared according to our recipe with step-by-step photos, brew for about ten minutes, and then you can pour it into portioned plates and serve. If you wish, you can decorate the classic dish with herbs. Bon Appetit!
Recipe 3, step by step: kharcho with chicken and potatoes
Kharcho soup is usually prepared with meat, so this is not a completely traditional recipe according to all the rules of Georgian cuisine, but one might say a light version. We will cook chicken kharcho soup with rice and potatoes, a recipe with a photo of which is already waiting for you below. It is not very spicy, so this soup can be prepared for the whole family, and even children will eat it with pleasure. Adjust the thickness of the soup to your taste, if you like thicker, add more rice than in the recipe.
For kharcho chicken soup, it is best to take homemade chicken, then the broth will be rich and strong. In a lighter, dietary version, the soup is prepared with chicken fillet broth. To make the broth aromatic, add the unpeeled onion and celery stalks during cooking. You can put parsley sprigs or white roots, carrots and then remove from the broth.
- chicken meat - 500 gr.;
- onions - 3 pcs. (1 in broth, 2 in soup);
- celery stalks - 3-4 pcs.;
- small carrots - 1 pc.;
- rice groats - 3 tablespoons;
- potatoes - 3 medium tubers;
- coriander (peas) - 1 tsp;
- cumin - 0.5 tsp. (optional);
- seasoning hops-suneli - 0.5 tsp;
- refined vegetable oil - 3 tablespoons;
- salt to taste;
- paprika - 1 tsp;
- ground red pepper - 0.5 tsp;
- tomato sauce or tomatoes in their own juice - 3-4 tablespoons;
- garlic cloves - 4-5 pcs.;
- lavrushka - 2 leaves;
- fresh or frozen greens.
Dip the chicken meat in a saucepan with cold water. As soon as boiling begins, we reduce the heating to almost minimum. Using a slotted spoon, collect the foam that has risen to the surface.
We collect the foam two or three more times. When the broth becomes clean, add the onion to it, without peeling of the husk, and the celery stalks (fresh or frozen). Be sure to wash the onion and trim the bottom with the remnants of the roots. Cook the broth at a low boil for 30-60 minutes, depending on the type of meat. Chicken fillet will be ready in 30-35 minutes, meat on the bone needs to be cooked longer. We take out the meat from the finished broth, filter the broth. We discard the vegetables and put the pan on low heat again.
While the broth is boiling, prepare the spice mixture for the soup. It is better to take whole spices and knead in a mortar. If there are no whole ones, mix the ground or use ready-made seasoning for kharcho soup.
Cut the potatoes into strips or cubes. Cut the carrots into thin strips, chop the onions as usual for frying - into small cubes.
We send potatoes to a saucepan with boiling broth. Salt to taste and leave to simmer for ten minutes.
Pass the vegetables until soft, without frying. First, pour the onion into the hot oil, sauté for three minutes until it becomes transparent. Add carrots, simmer the same amount.
Pour the ground spices into a frying pan with vegetables, add paprika (or hot pepper - to your taste), suneli hops. Fry the spices over low heat, constantly stirring the contents of the pan.
Add tomato sauce or mashed tomatoes (fresh, canned - whatever you have). Simmer over low heat for about five minutes, so that the tomato has a sweet and sour taste. Then pour in a little water or broth, cover and simmer until the carrots are soft.
We send rice groats to the pot with potatoes. You can increase the amount of rice, then the soup will turn out to be thicker and more satisfying. Stir, continue to cook the soup with a low boil.
After a few minutes, when the rice has already softened, we transfer the vegetable fry to the soup. Taste for salt, bring to a boil and cook kharcho soup until rice is cooked.
At the very end of cooking, making sure that the rice and potatoes are ready, season the kharcho soup with finely chopped garlic, hot pepper (or ground red), and bay leaf. As soon as it boils, turn it off and add a lot of chopped greens. Anyone to your taste. Leave it to brew under the lid.
Cut the chicken fillet into pieces, distribute on plates. Pour the kharcho soup, you can add more greens - the more there is, the tastier the kharcho soup will be. We serve to the table.
Recipe 4: pork kharcho with potatoes (step by step)
Soup is an important part of proper nutrition. There are a great variety of types of soups, which includes Kharcho soup. By definition, Kharcho is a thick, spicy beef soup. However, the time and the tastes of people have uncharacteristically named the recipe. So I cook it in my own way. I don't have a specific type of meat for this soup. What is in the refrigerator from that and I cook. We tried it with lamb, and beef, and even with chicken. I like to combine types of meat. Today I will cook pork and lamb meat on the bone.
- water - 3 l;
- meat - 500 g;
- potatoes - 4-5 cm;
- round rice - 3-4 tablespoons;
- onion - 1 pc;
- carrots - 1 pc;
- garlic - 3-4 cloves;
- tomato paste - 2 tablespoons;
- greens - dill, parsley;
- salt to taste
First, we take the meat. Cook until tender. I have meat on the bones of a young lamb and piglet, so 30 minutes on moderate heat was enough for me. Then add the potatoes and rice. At this time, we are preparing the frying.
We shred at our discretion. I grate the carrots on a coarse grater, chop the onion, garlic through a press. Garlic can also be chopped or finely grated. Fry onions and carrots in vegetable oil.
Add tomato paste and pressed garlic to the fried onions.
Simmer for a couple of minutes. At this time, we are preparing the greens. I only have dill and parsley. In kharcho I prefer only the smell of garlic.
When the potatoes and rice are ready, add the contents of the pan and salt. Cook for a few minutes and turn it off.
We eat with sour cream or mayonnaise.
Recipe 5: kharcho with beef and potatoes (with photo)
There are many fans of this spicy soup, but not everyone knows how to cook a real, classic kharcho soup. Perhaps someone who is closely familiar with traditional Caucasian cuisine will say that this recipe is far from the original, but still we will try to consider the main points that allow you to cook a delicious spicy tomato soup with rice and spices.
- 300 g of beef on the bone
- 3-4 potatoes
- 1 onion
- 1 carrot
- 100 g long rice
- 2 tbsp. l. vegetable oil
- 1.5 tbsp. l. tomato paste
- 2.5 l of water
- 1.5 tsp salt
- 1.5 tsp hops-suneli
- 1.5 tsp tkemali
- 3 cloves of garlic
- greens before serving
Any piece of beef on the bone, such as a rib, is suitable for the soup. Rinse it, send it to a saucepan and fill it with water, cook for 30 minutes after boiling.
Peel and wash the potatoes, then cut them into small cubes or sticks. After half an hour of cooking the broth, send the potatoes to the pan.
Peel and grate the carrots on a coarse grater or finely chop. Peel the onion and cut into small cubes.
Heat oil for frying in a frying pan and send onions and carrots there, sauté them over low heat for 5-7 minutes.
Add 50 ml of water and put tomato paste in the pan, stir.
Pour the washed long rice into the pan and stir.
Add the suneli hops and tkemali (sour plum sauce) immediately afterwards. Stir and cover, simmer over low heat for 10 minutes.
Transfer the contents of the pan to a saucepan and stir. You can take out the ribs, wait until they cool, and then separate the meat from the bones, chop and send back to the soup.
Cook the soup for another 15 minutes. Rice and potatoes should be soft. Serve hot with fresh herbs. Sometimes crushed walnuts are added to kharcho, but we did without them.
Recipe 6: kharcho with chicken, rice and potatoes
- chicken breast fillet - 1 pc;
- rice - 0.5 cups;
- onion - 1 pc;
- potatoes - 3 pcs;
- tomato paste - 2 tablespoons;
- water - 1.5 liters;
- salt to taste;
- garlic - 4 cloves;
- seasoning hops-suneli - 1 tablespoon;
- greens to taste;
- dried basil - to taste
Cut a large head of onion into cubes
Cut the chicken fillet into small pieces
pour a small amount of vegetable oil into the multicooker bowl of the pressure cooker, put the onion, fry it for 2-3 minutes
while the onion is fried, peel a couple of potatoes, cut into cubes
add fillet pieces to the onion, mix, fry for another 5 minutes, then add tomato paste or fresh tomato
after 2 - 3 minutes lay out the potatoes and rice, which were thoroughly washed with cold water beforehand
pour in 1.5 liters of water, salt, add garlic through a press and hops - suneli
close the lid, steam release valve, on mode: cook for 20 minutes.
When serving, add fresh herbs. Bon Appetit!
Recipe 7: lamb kharcho with rice and potatoes
Some ingredients are needed for kharcho that cannot be found in ordinary stores, but they can be replaced. It's good that everything is fine with us with spices, you can find it for every taste. Of course, the main ingredient in this soup is meat. Traditionally it is considered that it is beef or lamb, but we cook it from any. I want to get as close as possible to the "correct" Georgian recipe and take - mutton.
Lamb is the most specific ingredient. Lamb broth is very healthy. It contains 3 times less fat than pork. The calorie content of lamb broth is not high, so you can not be afraid and eat it regularly, at least every day.
The second, no less important ingredient of kharcho soup is tkemali sauce. This is a Georgian sauce based on sour plum, garlic and spices (coriander, red pepper, salt, mint). Modern housewives replace it with tomato paste and tomatoes, but this will not be the same.
- Mutton
- Tkemali
- Rice - 1 glass
- Potatoes - 3 pcs.
- Onions - 2-3 pcs.
- Carrots - 1 pc.
- Garlic - 1 head
- Tomato - 2-3 pcs.
- Tomato paste - 1-2 tbsp l.
- Vegetable oil
- Bay leaf
- Pepper
Fill the lamb with cold water and put the pan on gas. How to boil, cook for 60-80 minutes over medium heat.
Be sure to remove the foam !!!
Rice is thoroughly washed in several waters and soaked for 1 hour. (Just while the meat is being cooked).
Finely chop the onion and fry with the addition of vegetable oil.
Three carrots on a coarse grater and add to the onion.
Cut the tomatoes into small cubes and add to the pan.
We also add tomato paste and tkemali sauce here.
Fans "hotter" can add 1 tsp. adjika. and ground pepper.
Simmer over low heat for 10-13 minutes.
The meat has opened, add rice to it and cook until half done.
At this stage, you can add salt to the broth.
Then we send the diced potatoes and our frying.
Three garlic on a fine grater and add to the soup along with the hop-suneli seasoning.
We try again for salt. At this stage, you can still add salt.
Cook potatoes for 10-12 minutes.
Add a few leaves of lavrushka and turn off the gas.
Cover with a lid and let it brew for 15 minutes. Delicious kharcho soup with potatoes and rice is ready !!! Bon Appetit.
Recipe 8: pork kharcho soup and potatoes and rice
Georgian traditional dishes are always spicy, rich in taste. They are mainly dominated by lamb or mutton, but pork is also found in the same way, especially when it comes to fusion dishes with Russian cuisine. One of these dishes is kharcho. This soup takes on different flavors depending on the meat used. Russian housewives slightly changed this recipe for themselves, using pork in it, making the soup even fatter, thicker and more rich. How to cook pork kharcho with rice is illustrated in this recipe.
- 100 g Parboiled rice
- 600 gr. Pork
- 4 things. Tomato
- 180 g Potato
- 30 mg. Vegetable oil
- 2 pcs. Bulb
- 2500 mg. Water
Meat, washed and cleaned from films and excess fat, is cut into medium cubes. Fill with water 3 cm above the meat and let it boil over high heat. It is imperative to remove the generated noise. After boiling, lower the temperature and leave to simmer for 40 minutes.
Onions are peeled and diced in the same way, only smaller.
Cut the peeled potatoes into the shape of the meat, fill with cold water.
We wash the rice several times until the water from under it is transparent.
After 40 minutes, we send washed rice and diced potatoes and onions to the meat.
On tomatoes we make a cross-shaped shallow incision and pour over boiling water. Remove the skin and grind in a blender or three on a fine grater.
We send the resulting tomato puree to a pan with heated vegetable oil and simmer for 7 minutes.
Tomatoes absorb the taste and aroma of seasonings very well, so it is better to add suneli hops at this stage. When the mixture is stewed, we send it to the meat with vegetables.
Finely chop the herbs and garlic and go to the soup in the same way. After that, the soup is removed from the heat, covered with a lid and wrapped in a thick cloth or towel, for 20-30 minutes to infuse. Bon Appetit.
Kharcho soup is a national dish of Georgia. Its classic version does not contain potatoes, it contains only rice, beef, vegetables and spices. Many housewives have improved the recipe for the dish, and they prepare hearty kharcho soup with potatoes and rice. Thanks to this ingredient, the treat became thicker, and the pungent taste of the soup softened slightly.
The finished hearty first course turns out to be quite tasty and appetizing. Even an inexperienced housewife should have this recipe for kharcho soup at hand, and, if possible, pamper the whole family with it. Kharcho with potatoes and chicken will surely become popular among lovers of savory food. Thanks to the right spices, rice soup has a special peppercorn. Rather, grab a pen, a culinary notebook and write down a delicious recipe for kharcho soup with potatoes and rice!
Recipe composition:
- chicken - 600 g;
- rice - 80 g;
- potatoes - 2-3 pcs.;
- tomatoes - 2 pcs.;
- onion - 1 pc.;
- chopped garlic - 5 grams;
- olive oil - 17 grams;
- tomato sauce - 120 grams;
- salt - based on your own taste;
- a mixture of peppers - a pinch;
- a mixture of greens to taste.
Cooking sequence:
It is necessary to start preparing meat for kharcho. To do this, take the meat, rinse it under water, and cut into pieces. Fill a saucepan with water, put the meat in it, and put it on the stove. Cook the chicken over low heat, if necessary, remove the foam that appears periodically. It will take about 30 minutes for the meat to be ready.
Meanwhile, while the chicken is being cooked for the soup, prepare the rice. Rinse well and fill it with warm water.
Then prepare the potatoes. To do this, wash it under warm water, peel it, and cut it into medium cubes. Then prepare the garlic and onions. They should be cleaned, washed under cool water, and finely chopped. It is recommended to even grate the onion.
Then you need to prepare the tomatoes. They need to be scalded with boiling water, put in a container with water, and peel off. After such a procedure, the skin should be removed with ease. After that, the tomatoes need to be chopped.
Vegetables must be fried in oil. The first step is to pour the onion into the pan. Then add 1/2 part of the tomato and tomato paste. Simmer the vegetable mass for 7 minutes.
When the meat is cooked, add rice, potatoes, tomatoes to the pan. Cook the added ingredients for about 20 minutes. Add fry to the kharcho soup, and cook everything for another 5 minutes.
Done, the pot can be removed from the stove.
It remains only to add finely chopped garlic and herbs to the kharcho. The soup should be slightly infused. For this he will need no more than 10 minutes.
After the allotted time, you can treat the whole family with delicious kharcho soup with potatoes and chicken.
The kharcho soup is different from the usual first courses. Due to its unusual piquancy, it is able to diversify the daily menu and turn a weekday into an unforgettable holiday.
How should kharcho soup be prepared? The recipe with potatoes and rice will be presented to your attention in the materials of this article. We will tell you about how such a dish is prepared in the classical way, and present a simplified version of it.
There is nothing complicated in the preparation of the dish we are considering. Moreover, to make it at home, you do not need to buy expensive and overseas products. But first things first.
What ingredients are needed to make kharcho soup? The classic recipe for this dish requires:
- lean young beef - at least 500 g;
- long rice - 1/3 cup;
- medium potatoes - 2 tubers;
- fresh fleshy tomatoes - 2 pcs.;
- fresh onions - 1 head;
- fresh medium-sized garlic - 3 cloves;
- olive oil without aroma - a large spoon;
- tomato sauce - 4 large spoons;
- salt, pepper and fresh herbs - use according to taste and discretion.
Processing components
How should kharcho soup be prepared? The classic recipe for this dish is quite easy and simple to implement. To do this, fresh and lean beef is thoroughly washed, cleaned of films and veins, and then chopped into medium pieces. Potatoes, tomatoes and onions are ground in exactly the same way. Long rice is washed thoroughly in warm water and shaken vigorously in a sieve. Also, peel the cloves of garlic separately and chop them finely with a knife. 
Cooking soup on the stove
How should kharcho soup be cooked? The potato and rice recipe requires a deep pot. A sufficient amount of cold water is poured into it, and then the pieces of beef are laid out and brought to a boil. After removing the foam from the broth, cover it with a lid and cook for 42 minutes. During this time, the meat should become completely soft.
Frying part of the food
To make Georgian kharcho soup more aromatic and tasty, some of the processed ingredients are fried in a pan. To do this, put onions in a saucepan with oil (olive, no aroma) and cook it until completely transparent. After that, fresh tomatoes and tomato sauce are added to it. After mixing the ingredients, they are stewed for several minutes.
The final stage
After cooking the meat, shredded potatoes and rice groats are laid out to it. The ingredients are cooked for 20 minutes. Then all the roast, fresh herbs and aromatic spices are added to them. After mixing the products, cover them again and cook for 10 minutes. At the end, chopped garlic cloves are laid out in the dish. After that, it is immediately removed from the stove and left under a tight-fitting lid for ¼ hour. 
How is it served?
Now you know how the classic kharcho soup is prepared. The recipe with potatoes and rice was presented above. After the dish is cooked and aged under the lid, it is laid out on plates and presented to the guests. Additionally, the hot soup is flavored with plenty of greens (for example, cilantro). He is also presented with a piece of gray bread.
Simple kharcho soup: a step by step recipe
If you do not want to stand at the stove for a long time and cook kharcho soup for dinner, then we suggest using a more simplified recipe. To implement it, we need a small set of ingredients, or rather:
- lean young beef - at least 500 g;
- long rice - 1/3 cup;
- medium potatoes - 2 tubers;
- tomato paste - 2 large spoons;
- garlic - 3 cloves;
- salt, pepper and fresh herbs - apply according to taste and discretion.
Food preparation
Before preparing a simple and quick kharcho soup, you need to prepare all the ingredients. For this, lean young beef is thoroughly washed, all unnecessary streaks are removed, and then chopped into cubes. They do the same with potatoes and onions.
As for long-grain cereals, they are well sorted out, washed and shaken in a sieve. In addition, garlic cloves are peeled separately and chopped finely.
The process of making soup on the stove
To make delicious kharcho soup, you need a large saucepan. A sufficient amount of water is poured into it, and then brought to a boil. After that, pieces of meat are laid out in the dishes. Cook them for us on low heat for 45 minutes. Then potato tubers, rice groats and onions are added to them. The ingredients are mixed, seasoned with spices and cooked for ¼ hour. After putting fresh herbs and tomato paste in the broth, it is continued to cook in the same mode for another 10 minutes. At the end, chopped chives are placed in the soup, after which it is removed and left aside under the lid for several minutes. 
We bring a Georgian dish to the table
When the kharcho soup is completely cooked and infused under the lid, it is laid out on plates and immediately served to guests. If desired, the first course is flavored with plenty of greens. It is also served with a small slice of dark bread.
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Kharcho soup with potatoes recipe
Ingredients
Step-by-step recipe for cooking kharcho soup with potatoes with photo
- Wash the meat immediately, dry it with a paper towel, remove the film with a sharp knife, and then cut the product into portions.
Video recipe Kharcho soup with potatoes
Kharcho soup with potatoes and rice
You can also make kharcho soup with potatoes and rice according to a different recipe. This first course will win the hearts of your household and add a new dish to your cookbook!
rice - 0.5 cups;
onions - 3 - 4 pcs.;
garlic - 3 cloves;
tomato paste - 3 tbsp spoons;
butter - 50 gr.;
spices - 1 tsp;
greens and salt to taste.
- Rinse immediately and then cut the chicken into medium pieces. Transfer the meat to a container, pour water here, send the contents to the fire, boil, remove the foam, cook for half an hour.
bigpovar.com
Kharcho soup with potatoes
When I was young, kharcho soup was often on the menu in canteens. It was quite inexpensive and quite tasty. I propose a variant of just such a kharcho soup with potatoes. Not a classic recipe, but delicious!
INGREDIENTS
- Beef 500 Gram
- Rice 1/3 Cup
- Potatoes 2 Pieces
- Tomatoes 2 Pieces
- Onion 1 Piece
- Garlic 3 Cloves
- Olive oil 1 tbsp. spoon
- Tomato sauce 4 Tbsp. spoons
- Salt To taste
- Pepper To taste
- Greens To taste
Step 1
Cut the beef into small cubes, pour 2.5 liters of water and cook over low heat, skimming off the foam, for about 40 minutes, until the meat becomes soft.
Step 2
While the meat is being cooked, wash the rice and soak it in warm water. Cut the potatoes into cubes. Finely chop the onion, or even better grate. Chop the garlic.
Step 3
Scald the tomatoes with boiling water, then put them in cold water and peel them off. Then chop finely. Fry the onion in olive oil, add half of the chopped tomatoes and tomato paste to it and simmer for 5-7 minutes.
Step 4
When the meat is ready, add rice, potatoes and half of the tomatoes to the pan and cook until the potatoes and rice are cooked for about 15 minutes. Then add the frying and cook for another 5 minutes. Turn off the fire, add garlic to the soup. Let the soup brew for 5-7 minutes. Ready!
povar.ru
Kharcho with rice, tomatoes and potatoes
Kharcho is a national Georgian soup made from beef (lamb), sour plum tkemali (cherry plum) and rice with an abundance of seasonings, spices and herbs. Due to its thick consistency, this soup resembles a stew, sometimes it is even referred to as a main course. At home, plums are replaced with tomatoes or pasta, and potatoes are added for greater satiety.
Kharcho with potatoes and tomatoes is not a classic recipe for Georgian soup, but this particular version has taken root in Russian cuisine. We will consider the technology of its preparation. The whole process will take about 90 minutes, making 6 standard servings.
- beef or lamb (brisket) - 500 grams;
- rice (not parboiled) - 4 tablespoons;
- potatoes - 2 pieces (medium size);
- water - 2.5 liters;
- tomatoes - 400 grams (replaced by 4 tablespoons of tomato sauce);
- onions - 2 pieces;
- vegetable oil (preferably olive) - 2 tablespoons;
- garlic - 1 clove;
- fresh herbs (dill, parsley, cilantro) - to taste;
- spices (black allspice, basil, bay leaf, suneli hops) - to taste;
- salt to taste.
Kharcho recipe with potatoes
1. Wash the meat, dry it, cut into 2-3 cm cubes.
2. Place the cubes in a saucepan. Pour with water, bring to a boil, then simmer under a lid for 60-90 minutes, periodically removing the foam from the surface, otherwise the broth will turn out cloudy.
3. While the meat is boiling, soak the rice in warm water. Cut the potatoes into 1-2 cm cubes. Chop the onion into small pieces or grate. Chop the garlic.
4. Pour boiling water over the tomatoes for 60 seconds, then place them in cold water and peel them off. Cut the peeled tomatoes into small cubes like potatoes.
5. Fry the onion in vegetable oil until golden brown (2-3 minutes), stirring constantly. Add half the chopped tomatoes. Stew for 5-7 minutes.
6. When the meat is ready, add the rice, potatoes and the remaining half of the tomatoes to the saucepan.
7. Cook the kharcho until the rice and potatoes are cooked (about 15-20 minutes until it boils).
8. Add frying, salt and spices to the soup pot made in step 5. Cook for another 5-10 minutes.
9. Turn off heat, add garlic and herbs. Let it brew for 5-7 minutes.
10. Serve the dish hot with black bread.
kartofan.org
Cooking aromatic kharcho soup with potatoes
Classic kharcho prepared in Georgia does not contain potatoes. In addition to the indispensable beef, spices and vegetables, only rice is added to it. However, in Russia, potatoes are more popular than rice, so many housewives deviate from the classics and cook kharcho soup with potatoes, rice and various types of meat. Such a recipe for a dish differs little from real kharcho, more precisely, an additional ingredient simply appears in it.
By changing the recipe, introducing a new component into it, we increase the number of actions in the cooking process. Fortunately, potatoes do not require complex processing, which means they will not significantly affect the time for making the soup. Regarding the taste of the food, then don't expect big differences here either. Our favorite vegetable will increase the density of the broth and soften the pungent notes, but the overall flavor will remain the same.
We buy products
If you are going to cook kharcho soup with potatoes, you need to check your home supplies and, possibly, buy something.
We will need:
- pork without fat - 500 grams;
- rice - 100 grams;
- potatoes - 3 medium pieces;
- carrots - 1 medium piece;
- bow - 1 medium head;
- garlic - 3 cloves;
- tomato paste - 30 grams or 1 tbsp. spoon;
- paprika - a tablespoon;
- cilantro - 1 bunch;
- bay leaf - 3 medium pieces;
- salt, spices and a mixture of peppers - to taste;
- vegetable oil - as much as you usually take for sautéing.
Let's discuss some of the nuances of a set of products. The recipe includes rice, which one to take - round or long-grain, does not play a big role. Pork can be substituted for chicken. Instead of individual spices, you can use suneli hops, they are great for kharcho.
If our recipe does not suit you in terms of a set of products, use your own recipe for kharcho with rice, adding potatoes to it.
Cooking time is about 1.5 hours. Exit - 5-6 servings.
Primary processing
Since we will have the soup with rice, the preparatory processing of the ingredients looks like this:
- We wash our rice and soak it in cold water for 30 minutes.
- We also wash the meat and cut it into small cubes, removing streaks and films.
- Wash the carrots, peel and rub using a coarse grater.
- Remove the husk from the onion and chop finely.
- Finely chop the cilantro and garlic.
Tip: you can skip the garlic, but pass it through a special garlic press.
All our components are ready, we proceed to the main operations.
Step-by-step cooking process
The preparatory stage for food processing gives us time savings and the ability to cook the first and second courses at the same time. Therefore, with a light heart, we begin to prepare the soup.
- Pour water into a 3-liter saucepan, put pieces of meat in it, put on medium heat, wait until it boils, slightly reduce the strength of the fire and cook for about 1 hour.
- Immediately add laurel leaves and a few peas of black pepper to the broth. We regularly monitor the broth and periodically remove the foam from it.
- Let's go to the gas station. Preheat the pan by pouring oil into it. Fill in the onion, saute until transparency appears. We bring the carrots to the onion and fry for another 3-4 minutes.
- When the meat has boiled for 40 minutes, add the potatoes to it. After 5 minutes, fall asleep rice. After boiling again, we continue to cook the food until the meat and other products are fully cooked.
- 5-7 minutes before turning off the soup, add herbs, garlic, tomato paste to it. Salt, sprinkle with spices.
- Turn off the heat, let it stand for a while, pour it into portioned plates.
