4 recipes for kharcho soup in a slow cooker; we cook deliciously

4 recipes for kharcho soup in a slow cooker - delicious!

Not enough people delve into the intricacies of cooking of foreign countries and peoples. Therefore, there is a worldview about how kharcho is prepared, it is also called kharcho soup. The choice of meat for this Georgian dish is particularly controversial. Kharcho and kharcho soup are completely different dishes. Kharcho presents a dish similar to satsivi: pieces of meat are cooked in a thick nut sauce. But kharcho soup is a stew that does not have a specific type of meat. Kharcho soup in a slow cooker can be created on the basis of lamb, chicken or beef - anyone can cook it the way they like.

Traditional recipe

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

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

First, fry the meat in a slow cooker in hot oil. If sliced meat is used, it must be divided into portioned pieces, ribs - into small pieces with meat on the bone. Cook for 20-30 minutes, turning over with different sides.

Chop the onion and fry together with the meat. When the products become golden, add water. The water does not have to be cool, otherwise the coating of the multicooker may be damaged. It is recommended to heat the water in the kettle well in advance.

Add bay leaves to the future broth, add salt to taste, turn on the “Soup” program and cook for 40-50 minutes.

After some time, collect the foam from the surface, add nuts, spices, rice, washed in advance, and sauce. Mix well and extend the program for another third of an hour.

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

On a note. As meat, you can use both chopped pulp and ribs.

Kharcho with lamb in a slow cooker

Properly prepared lamb soup is a fragrant, spicy dish that can warm you up on the coolest winter day.

We recommend that you save the recipe in your cookbook:

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

How to cook kharcho soup in a slow cooker:

Pour a little oil into the multicooker bowl and fry the onion in the “Fry” program. Fry until translucent and lightly coat with cornmeal and stir. Transfer the finished roast to a separate bowl.
Place the washed meat slices into the bowl and lightly fry on all sides for a few minutes. Pour in heated water and cook the broth in the “Soup” mode for 1 hour.
After the allotted time, open the lid, collect the foam and remove the meat. Wash the rice and add to the broth. Extend the program for 10 minutes, then add the roast, add ground pepper, coriander, bay leaves, chopped root, and set the program for another 10 minutes.
While the spices are cooking with the rice, cut the cooked cold cuts into small pieces.
Meanwhile, chop the greens and place each one separately in bowls.
To the rice add tkemali, whole hot peppers, suneli hops, saffron, parsley, salt to taste. Add chopped lamb. Test a little for noticeable sourness, add a little more sauce as needed. Extend the program by 5 minutes.
Lightly chop the garlic, and then grind it into a paste using a mortar. Turn off the multicooker, add cilantro and basil, crushed garlic.

On a note. Tkemal sauce adds sourness to the taste. From time to time it can be difficult to find, so housewives replace it with pomegranate juice, for example.

Chicken soup-kharcho

An economical version of Georgian kharcho is chicken soup. Kharcho soup does not necessarily have to be prepared using lamb; poultry can also be used.

Soup ingredients:

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

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

Peel the tomatoes and grind in a blender.

Finely chop the onion.

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

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

Next you need to cook the vegetables. You can speed up the process and fry the onions and tomatoes in a frying pan; if this is not possible, wait until the broth is ready. Afterwards, transfer the meat and broth to another container and fry the onion in oil until transparent in the “Frying” or “Stewing” mode for about 5 minutes. Then add the tomatoes and ketchup, simmer for another 10 minutes, stirring.

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

On a note. Don’t be afraid of the huge amount of spices - Georgian dishes differ in that people love vegetables, dried and fresh herbs. The main thing is not to overdo it with hot pepper - for our people, a very spicy dish may be unusual.

Georgian style in a slow cooker

We offer a recipe for a state dish that can be used in a slow cooker.

Kharcho soup in a slow cooker

The content of the article:

Kharcho soup cooked in a slow cooker, unlike a dish cooked in an ordinary pan on an ordinary stove, has the richest taste and smell. This is achieved thanks to the special temperature conditions and density, which do not allow odors to evaporate.

You don’t need to have any special culinary skills to prepare the dish, everything is very simple and straightforward, and it won’t take much time either. There is one aspect - in principle, follow the basic rule of cooking. A true Georgian dish must contain a uniform ratio of water and ingredients. A special highlight of the soup’s taste properties is its sourness, which can be achieved using various methods.

How to cook kharcho soup in a slow cooker

You can find different recipes for making dishes in a slow cooker. They are all popular because there is no one correct cooking method. Every recipe is inimitable and unique in its own way.

What you need to know:

the main components of the dish are meat, rice, walnuts, tklapi;
If there is no tklapi, you can put tkemali or socibeli sauce instead. There must definitely be a sour taste; for this you can add lemon juice or lemon juice;
For production, lamb meat is often chosen, however, a true Georgian dish must be prepared from beef; if this is not available, then pork or chicken will do;
cilantro is added to the dish; if desired, the greens can be replaced with regular parsley; this does not significantly affect the taste;
Do not use flavoring additives. For kharcho soup you should take only natural spices and herbs;
It is necessary to give the finished kharcho a little time to brew, and then serve it to the table. Instead of bread, lavash is suitable for kharcho.

Traditional beef kharcho soup in a slow cooker

This dish is rightfully considered the hallmark of Georgian cuisine. To make the dish a real Georgian masterpiece, crushed nuts, tkemali are added to it to add classic sourness, and seasonings. According to the recipe, you only need to use beef meat. Traditional beef kharcho soup comes out rich, spicy and indescribably tasty in a slow cooker.

Ingredients:

meat - 0.7 kg;
rice - 130 g;
walnuts - 7-8 pcs.;
2 small onions;
dark pepper (several pieces);
ground reddish pepper - 1 tsp;
garlic - 3 small cloves;
cilantro - 4 sprigs;
dry spices - 1 tbsp. l.;
Georgian sauce - 140 g;
paprika - 2 tsp;
Bay leaf;
sunflower oil - 5 tsp. ;
spices.

Step by step recipe:

For the richest broth, it is better to take beef on the bone. Rinse the meat well under cold water and chop into medium pieces.
Peel the onions, rinse and cut into medium cubes.
Crush the walnuts in a separate container.
Wash the rice.
Pour vegetable oil into a multi-cooker and select the “Frying” or “Baking” function. Place the onion and fry until golden brown. Do not close the lid.
Add the meat to the onion and fry for a quarter of an hour, stirring constantly.
Disable the set mode. Add water and tkemali to the container.
Add rice, nuts, spices to the ingredients.
Select the “Soup” function. Cooking time: 60 minutes. The multicooker will sound an alarm after the dish is cooked.
Remove the lid, add garlic, close the multicooker, select the “Keep warm” function for 10-12 minutes.
The traditional beef dish is ready. The finished dish can be served for lunch. You can add greens to taste.

Pork kharcho soup in a slow cooker

A fragrant and hearty pork kharcho soup with the freshest tomatoes and spices in a slow cooker will not leave anyone phlegmatic.

Ingredients:

pork - 0.7 kg;
tomatoes - 4 pcs.;
rice - 1 glass;
1 large onion;
tomato paste (1 tube);
sunflower oil - 3 tbsp. l.;
parsley;
dry spices - 2 tsp;
cilantro - 3 sprigs;
garlic - 3 cloves;
spices, bay leaf.

Step by step recipe:

Wash the pork under water. Cut into medium pieces.
Pour oil into a bowl and add meat.
Wash the tomatoes with hot water and remove the skins. Cut into small cubes and add to pork.
Cover with a lid and select the “Extinguishing” function. Cooking time 60 minutes. It is necessary to stir from time to time.
Wash the rice so that the water is clear.
Peel the onion and cut into small squares.
When the meat is stewed, add rice, onions, and tomato paste.
Pour in water, cover with a lid, select the “Soup” function. Cooking time – 12-15 minutes.
Add crushed garlic, dry spices, bay leaves and herbs to the finished rice, add salt to taste. Close the multicooker and keep it in working condition for 5-7 minutes.

Kharcho soup comes out unusually spicy and savory, with appropriate sourness.

Chicken kharcho soup in a slow cooker

Soup made with chicken is a common dish that will not cause any problems to prepare and does not require any special culinary skills. When you want to pamper yourself and your loved ones with something special and fragrant, especially on frosty days, you should try preparing a very light but tasty dish - chicken kharcho soup in a slow cooker.

Lamb kharcho soup in a slow cooker

Preparing lamb kharcho soup with garlic flavor in a slow cooker is not difficult. You just need to choose the right preparation mode and products that can give the dish a wonderful taste and smell.

Ingredients:

lamb - 0.7 kg;
rice - 120 g;
2 small onions;
flour - 1 tbsp. l.;
bay leaf - 2 pcs.;
greenery;
allspice (several pieces);
walnuts - 8 pcs;
chili pepper - 1 pc.;
lemon juice - 100 ml;
garlic - 4 cloves;
bay leaf - 2 pcs.;
sunflower oil - 3 tbsp. l.;
tomato paste - 2 tbsp. l.;
pepper, salt.

Step by step recipe:

Wash the meat under cold water and cut into medium pieces.
Grind walnuts and aromatic peppers in a blender.
Chop the onion very finely. Wash the cilantro, leave to dry, and chop finely.
Cut the pepper into rings. Chop the garlic.
In the multicooker, select the “Roasting” function. Add oil and onion to the bowl and fry over low heat for 8 minutes.
Add meat and cook, stirring occasionally. Cook for 10-12 minutes.
Dilute the flour in one tablespoon of warm water, add to the ingredients in a slow cooker, pour in the tomato paste, cook for a few more minutes.
Pour in 2 liters of water, add rice, lemon juice, walnuts, dry spices, bay leaf and spices.
Close the lid and set the “Soup” function. Cooking time: 90 minutes.
When the kharcho is cooked, add herbs and garlic. Leave to infuse for 15 minutes.

Kharcho in a slow cooker

Kharcho soup in a slow cooker has a rich taste that cannot be achieved when cooking on a gas or electronic stove. It's all about the absence of simmering in their function, which plays an important role in this dish. Making soup in a slow cooker helps the food reveal its own flavor; it literally won’t be overcooked. Historically, it is customary to cook kharcho in an oven; modern equipment completely imitates this process, allowing one to achieve the same result.

Personality of soup kharcho

Disputes about the traditional soup recipe appear all the time, but any housewife can prepare it with her own twists. You can select the properties that each option applies to:

a huge amount of spices, spices and herbs;
sour base (usually tklapi and sun-dried tkemali or dogwood puree);
beef, rice and walnuts.

Substitution of ordinary ingredients often arises out of necessity. Traditional kharcho soup consists of ingredients that are not always available in stores. It is popular to replace tklapi with satsebeli sauce, tkemali, tomato paste; in the latter versions, you can use pomegranate or other sour juice. Beef is often replaced with lamb, and from time to time pork or chicken may be used.

In Russia, there is a widespread misconception that specifically lamb is the main ingredient; the very full name of the soup “Dzrohis Khortsi Kharshot” is translated as “beef meat for kharcho.”

Some recipes for kharcho in a slow cooker do not contain walnuts, although the traditional recipe cannot do without them. Not many people like nuts; you can easily find a recipe without them on the Internet. Cilantro gives the soup a special smell; it is difficult to find in central Russia, so you can replace it with fragrant parsley. Let's look at the most popular recipes for kharcho soup in a slow cooker.

1st recipe

To prepare the soup, we will need the following ingredients:

beef or lamb - 500 g;
onion - 2 pcs;
carrots - 2 pcs;
bell pepper - 2 pcs;
large tomatoes - 2 pcs;
rice - 1 glass;
salt, garlic, herbs, bay leaf, spices - to taste.

2nd recipe

It is better to cook kharcho soup in a slow cooker with beef, which we took care of when creating the second soup recipe. Pork and lamb meat are suitable if you want to cook the dish, but a suitable ingredient is not available.

The following ingredients will be useful for cooking at home:

beef fillet - 600 g;
rice - 250 g;
walnuts - 100 g;
satsebeli sauce - 150 g;
1 onion;
garlic cloves - 4 pcs;
suneli hops - 2 teaspoons;
reddish ground pepper - 1 teaspoon;
black peppercorns, salt, herbs - to taste.

The meat is cut into small pieces, placed in a cup and filled with water. You need to set the “Extinguishing” mode for an hour; on different Polaris and Panasonic models it starts differently, details can be found in the annotation. The broth needs to be strained.

The onions are fried in vegetable oil in the “Baking” mode for 5 minutes, followed by switching to “Stewing” and adding broth with meat, rice, ground walnuts, sauce, spices, pepper and salt in the amount indicated in the list of ingredients. 20 minutes after the start of production, pressed garlic is added. The final stage is the “Heating” mode, which in 10 minutes brings the dish to a rational state.

Abundance of manufacturing methods

Almost everyone notices that one version of kharcho in the photo differs significantly from the other in color, and there is also a difference in taste between the recipes. The traditional recipe is used occasionally, the soup is prepared from pork and other types of meat, beef is not the only option. Tomato paste is often used as an additive, which helps the soup in a slow cooker to fully reveal its own taste.

Every housewife has manufacturing secrets that make her soup an unusual creation without analogues.

In Russia, soup has experienced the influence of European taste on food preparation; modern recipes for making it in a slow cooker are striking evidence. In the photo of an ordinary Georgian dish you cannot see almost all the ingredients that are used everywhere in Europe and Russia. It is not permissible to call such a fusion of cultures good or bad; it simply helps to discover new flavor facets in traditional soup. Often, when cooking in a slow cooker, the following ingredients are used:

carrot;
potato;
tomatoes;
garlic;
the freshest tomatoes;
sweet (Bulgarian) or hot pepper;
onion.

These products are absent from Georgian soup recipes, but modern European cuisine can no longer do without them. Before cooking, you should make sure that the multicooker has the necessary functions and modes. Their names may differ, but in fact they may be similar; Polaris and other manufacturing companies have a different approach to manufacturing products. Making soup in a multicooker is not difficult; most of the functions are performed automatically; you just need to add the ingredients correctly.

Kharcho soup in a slow cooker

Ingredients

Pork or beef – 650 g;

Onion – 1 piece;

Tomatoes – 300 gr;

Rice – 1/2 cup;

Tomato paste – 2 tsp;

Vegetable oil – 40 ml;

Parsley and cilantro – 1 bunch;

Khmeli-suneli – 2 tsp;

Bay leaf – 1 piece;

Garlic – 2 cloves;

110 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Hearty, fragrant pork soup based on kharcho. Unlike making this soup using the traditional method, in a slow cooker you first need to simmer the meat and tomatoes, and then cook it like an ordinary soup. This recipe used a Philips HD 3039 multicooker, device power 960 W, bowl size 4 liters. The temperature range of the “Stew/Stew” function is 80-95*C.

Prepare the necessary products:

Wash the meat and cut into small pieces. Pour oil into the multicooker bowl and add meat.

Peel the tomatoes by dipping them in boiling water for a few minutes. Cut the tomatoes into cubes and add to the meat. Select the “Stew/Stew” mode for 1 hour. Cook with the lid closed, stir occasionally.

At the end of the “Stew/Stew” program, add finely chopped onion and washed rice to the multicooker.

Add tomato paste and water. Select the “Soup” mode for 15 minutes and close the lid.

Finely chop the washed greens and chop the garlic.

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

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