Classic kharcho soup with rice and potatoes

Kharcho soup is a widely known Georgian dish. It is cooked in beef or lamb broth with meat. A classic kharcho recipe with rice certainly contains tkemali (a type of sour plum), herbs, and a huge amount of seasonings. The thick mixture makes the soup similar to a stew, so the issue of classifying it as a first or second course is controversial.

Regular kharcho soup recipe with potatoes and rice

At home, the dish is prepared more simply: instead of plums, tomatoes or pasta are added, and to make the soup more filling, potatoes are added. But this version of the recipe is not traditional, but it has taken root well in Russian cuisine and is common specifically for it.

The entire process of making kharcho with potatoes (including preparing the ingredients) takes one and a half to three hours. The indicated volumes of goods are designed for 6 regular servings.

Ingredients for the recipe for kharcho soup with rice:

5 liters of water;
500 g of any meat;
5 tbsp. rice;
2 potatoes;
4 tbsp. tomato paste (or 4-5 medium tomatoes);
2 onions;
2 tbsp. olive oil (optional);
1 tooth garlic;
parsley and dill to taste;
green onions to taste (optional);
spices to taste;
salt to taste.

If desired, lovers of watery first courses exclude potatoes. And those who want to create kharcho usually, as close as possible to the Georgian recipe, also increase the size of the rice by 2-3 times. As a spice and seasoning, they add suneli hops along with salt to the kharcho soup - this mixture will add true Georgian notes to the soup.

If you have ever cooked kharcho with rice, you will definitely want to repeat this process again and again. The savory and fragrant soup kharcho, prepared in Russian, will not leave even a single person who tries it phlegmantic. Even if this person turns out to be the most demanding gourmet.

Processing the components

The first step in making kharcho soup with potatoes and chicken is the preparation and processing of all components:

Wash the meat and cut into large pieces (approximate size - 5-7 cm) and dry, placing on a paper towel that absorbs water.
Peel and wash carrots and onions. Cut the carrots into strips or grate them on a large grater - this is not for everyone. Chop the onion randomly.
Wash, peel, and cut potatoes into appropriate size cubes.
Rinse the rice under running tap water until the water in the bowl becomes clear.
If you decide to use tomatoes instead of tomato paste, they must be thoroughly washed, doused with boiling water, then peeled and chopped.
Wash the greens well under the tap and chop finely.

When all the ingredients are ready, you can start preparing the dish.

Cooking soup on the stove

Kharcho with tomatoes will taste best in a cauldron, but you can cook it in an ordinary saucepan on the stove.

The cooking process consists of the following steps:

Place the chopped meat in a saucepan and add the required amount of water.
Place over high heat and bring the broth to a boil.
Reduce gas power; remove the formed foam until it stops appearing.
Boil the broth for 40 minutes (this step can take up to 2 hours - it all depends on how quickly the meat cooks).
When the broth looks rich and the meat in it becomes soft, it will be considered ready. In this case, you need to dump the potatoes into a pan with broth and cook them for 10-15 minutes.
After this time, add rice, and after 5-7 minutes add salt and spices. Cook everything together over medium heat for 15-20 minutes.

At this step, lovers of classic Georgian cuisine add a special tklapi dressing - this is a sour cherry plum pastille, which is often replaced with cherry plum decoction or tkemali sauce. If you decide to eat tomatoes or tomato paste, this component is added to the vegetable frying.

While the broth with rice and spices is cooking, fry the vegetables.

Frying some of the goods

The secret to the taste of the soup lies not only in the correct selection of products for its production, but also in the fact that some components must be fried.

The frying stages are as follows:

Heat a frying pan over a fire, pour in vegetable oil.
After the oil is hot, pour out and lightly fry the onion.
Add carrots to it and saute for 3-5 minutes until the vegetables acquire an appetizing rosy color.
Add tomato paste or chopped tomatoes and fry together.
Place the garlic in a special press and pour the chopped garlic into the frying pan.
Simmer everything together for 3-4 minutes, without ceasing to stir.

After the vegetable frying is ready, turn off the heat and set the pan aside

Final step

The final step of the potato kharcho recipe consists of several common steps:

In a perfectly boiled kharcho brew-soup, you need to add fried vegetables.
Wait until it boils and dump in the chopped herbs.
Check the dish for saltiness and sufficiency of seasonings, adjust as necessary to the desired taste.
Bring to a boil again, let simmer for 1-2 minutes, turn off the gas.

After cooking for 10-20 minutes, the kharcho must brew. And then you can serve it to the table and amaze your loved ones with its inimitable taste.

What kind of meat is kharcho prepared with?

The name of the dish is translated from Georgian as “beef soup”; it is usually prepared from beef brisket. The closest thing to Georgian execution would be making lamb kharcho soup.

But there are also a huge number of recipes that allow you to cook soup from the meat that is available at that moment:

Pork;
Chicken;
Turkey;
Sturgeon.

It is better to take the meat with the bone - this will make the dish even more satisfying, more flavorful and healthier. If the soup is pork kharcho, then ribs are suitable; from lamb or beef - brisket, shoulder or neck; chicken - legs, breast. But soup made from pulp or fillet is no less tasty.

The freshest and highest quality meat is chosen. Before cooking the broth, it is separated from films and tendons. If the broth is cooked from meat on the bone, then after making it it is filtered, the meat is separated, cut into pieces and returned to the broth again.

Manufacturing secrets

Each dish has its own secrets, and even more so if it belongs to the classical cuisine of a certain people. Obviously, only a few people would agree to cook Kharcho soup in Georgian style. But when making it (even according to the Russian version of the recipe), housewives will need advice that will help them achieve a good result.

The secrets lie in the following manufacturing features:

There doesn’t have to be a lot of red pepper, despite the involvement of kharcho in Caucasian dishes. This pepper, like all other spices, should only highlight the heat and impart a moderate flavor to the dish.
Cilantro – we need to be careful with this spice. Not many people will like its special smell and taste. Therefore, if you still decide to use cilantro, do not add too much. Chopped cilantro should be added to the soup not during cooking or even after preparation, but before serving. And it’s better to serve it personally to those who want it.
The order in which goods are introduced is very important when cooking kharcho. Experiments are allowed, but within reasonable limits.
“Khmeli-suneli” is a spicy seasoning that is difficult to do without if you want to feel the taste of kharcho close to the real thing. A mixture of peppers and adjika are not able to change it.
Carrots are not an essential ingredient. This vegetable is not included in the usual Georgian recipe.
Onions should be added in huge quantities: 2-3 times more than for ordinary soup. It is better to cut it not finely, but into half rings. In addition to the special taste due to the abundance of onions, such tenderloin will give an interesting look to the dish.
It is better not to put the garlic through a press, but to chop it finely: then all the juice will be preserved inside each small piece. In addition to the amount of garlic that goes into the broth, you can add a few cloves. Their crushed ones are thrown into a plate before serving.
Parsley is so common and “original” for Russian cuisine, it does not appear in Georgian recipes. It is better to use more chopped dill, which Georgian chefs recommend not boiling, but pouring into a plate before serving.

The most important thing is to season the soup with care and love. When a dish is prepared with soul, it will certainly turn out to be the most delicious and inimitable!

Conclusion: Kharcho soup according to the traditional recipe with rice can be prepared with any meat product.

Classic Kharcho soup with rice

Prepare the famous first course simply and simply! This recipe makes a classic kharcho soup with beef and rice - a savory, rich, satisfying soup in Georgian style. Its thickness can be changed by adding water. It can also be cooked with various types of meat.

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Classic Kharcho soup with rice

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	31 kcal
Belkov:	3 g
Zhirov:	1 g
Carbohydrates:	3 g
Used:	43 / 14 / 43
H 33 / C 67 / B 0

Production time: 2 hours 20 minutes

Step-by-step production

Step 1:

How to cook kharcho soup? Measure out the required ingredients. I have meat on the bone, but you can use sliced meat. My rice is snow-white, round. A set of spices is very important for this dish - take them all.

Step 2:

Clean the meat of all excess, wash under running water and dry to remove excess water. If necessary, cut the meat off the bone as I did. You can cut it into medium-sized portions.

Step 3:

Place the meat along with the bone into a saucepan (I have a pressure cooker). Add a whole peeled onion, celery stalk, allspice and salt. Pour in water and bring to a boil on the stove, skimming off the foam from time to time. Cook over low heat for 1.5 hours (if you have a pressure cooker, cook for 50 minutes).

Step 4:

Strain the finished broth so that it remains untainted and without impurities.

Step 5:

In a frying pan in vegetable oil, fry the boiled meat for 5 minutes, then pour 3 tablespoons of broth into the frying pan, cover the dish with a lid and simmer for 10 minutes over low heat.

Step 6:

Pour boiling water over the tomatoes and remove the skin. Cut the tomato pulp into cubes and add to the meat. Simmer for another 10 minutes.

Step 7:

Peel the garlic and pass through a press.

Step 8:

Add the fried meat and vegetables to the pan with the broth. Place the pan on the stove and bring its contents to a boil. Cook for 5 minutes.

Step 9:

Wash the rice well and drain off excess water. Transfer the rice to the broth. Cook the soup for 10 minutes.

Step 10:

Add spices and garlic to the soup. Cook for another 3 minutes and remove from heat. Let the soup simmer, covered, for about 10 minutes. While the soup is steeping, wash and chop the herbs (dill, parsley, cilantro). Add the freshest herbs to the pan, or better yet, arrange them on plates just before serving. This will add a note of freshness. Bon appetit!

Instead of celery stalks, you can take celery or parsley root.
Instead of new tomatoes, you can use canned tomatoes in your own juice.

For production, it is better to use filtered or bottled water that is neutral in taste. If you use tap water, keep in mind that it may impart an unpleasant aftertaste to the dish.

The amount of water indicated in the recipe can be reduced or increased according to your desire, depending on whether you want the soup to be thick or watery.

You can exchange beef for any other type of meat that you prefer. But keep in mind that the production time, as well as the taste and calorie content of the dish will change. Pork and lamb are usually fattier than beef, while chicken or turkey are the leanest. With all this, the production time depends not only on the type of meat, but also on what part of the carcass is used and whether the meat is old or young.

Believe it or not, I have never made Kharcho until now. I’ve cooked all sorts of soups, but never got around to it before. Well, I’ve eaten it at most two times in my entire life. Well, it's never too late to catch up. I liked the soup. The smell of the soup is wonderful - with the distinct smell of ripe tomatoes and roasted meat.

Kharcho soup with rice

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We will need:
400 grams of beef on the bone;
2-3 onions;
4 tbsp. rice;
400-500 gr. ripe burgundy tomatoes;
greens (parsley and dill are a must, cilantro to taste);
spices: suneli hops, basil, reddish ground pepper or a piece of hot chili pepper
clove of garlic

The aromatic, spicy and rich soup kharcho firmly wins the hearts of those who love tasty food, and you don’t have to go to Georgia to find the recipe for making it. I suggest you arrange a Georgian restaurant for your family at home, and prepare one of the versions of the famous soup.

Step-by-step recipe description

Show as huge photos with description

1. Cook the broth: cut the meat from the bone and cut into small portions.
Place the meat and bones in a 2-2.5 liter saucepan, fill with cool water and put on fire. As soon as the broth boils, carefully remove the foam and reduce the heat so that the water gurgles slightly. Cook for an hour and a half. 30 minutes before the end of cooking, you can add parsley or celery root to the broth and add salt to taste. Once the broth is cooked, remove the meat and bones, strain and set aside for now.

2. Peel the onion and cut into small cubes. Fry in heated vegetable oil over low heat.

3. As the onion begins to turn golden, add pieces of boiled meat to it and fry for another 5 minutes. Then add 2 tablespoons of broth, cover with a lid and simmer for 10-15 minutes.

4. In the meantime, let's prepare the tomatoes. We make cross-shaped cuts on the “butts,” put them in a bowl and pour boiling water over them for almost a minute. Drain the water and quickly and easily remove the skins from the tomatoes.

5. Cut the peeled tomatoes into small cubes or slices and place them in a frying pan with the meat and onions. Simmer for another 10 minutes.

Kharcho with rice and tomato paste

The recipe for traditional kharcho soup with rice may have some differences even in different regions of Georgia. But the main provisions and ingredients remain constant. For manufacturing, it is better to study several different technologies and choose a more impressive recipe.

Individual soup making

Kharcho is the state Georgian dish. The classic option involves the use of uncrushed rice and beef. But it can be replaced with other types of meat. The base is tkali, a sour sauce.

The weave can be replaced with other ingredients. Housewives use tomato paste, adjika, cherry plum pulp, and lemon juice.
The safety technique involves the use of gloves when working with hot hot peppers. Otherwise, the components of the vegetable can cause irritation of the skin and mucous membranes, so everything must be done very carefully.
A huge amount of herbs and spices will help create a more flavorful soup.
The beef will need to be thoroughly cleaned. The pulp is separated from the bone, all films and cartilage are removed. Then the product is cut crosswise into pieces.

The choice of rice for Georgian food requires special attention in the recipe. It is best to purchase a long-grain or short-grain variety. The cooked version is not suitable for the dish. Before adding it to the soup, it needs to be thoroughly washed. To remove all the fiber, the porridge must be soaked in cool water for 2 hours.

For kharcho you need to take unpeeled, large and round rice, because it does not boil over.

Recipe for a typical Georgian dish

For the traditional version, you will need to purchase beef. Purchase every part of the carcass. Usually, meat on the bone is used for rich broth. But the recipe does not take its weight into account.

Beef – 500 g;
Brown rice – 140 g;
Medium tomatoes – 4 pcs;
Onion – 2 pcs;
Purified water – 1.4 l;
Butter – 40 ml;
Garlic – 4-5 cloves;
Walnuts – 100 g;
A tablespoon of hops-suneli and cilantro.

First you need to create the broth. The beef is filled with water and put on fire. It is necessary to take a glass more water, because some will boil away anyway. The meat needs to be cooked for 2 hours. Then it will become soft and will simply separate from the bone. The condition of the beef can be assessed in the photo.

The beef is removed, and the cereal is poured into the broth. It needs to be soaked in advance to reduce the amount of starch. While the porridge is cooking, prepare the vegetables. The onion should be cut into strips and fried in hot oil, adding suneli hops. The tomatoes are peeled, cut into cubes and added to the onion.

How to quickly create kharcho with chicken

If you don’t have enough time, you can prepare a chicken dish at home. For soup, use the breast or legs. Other ingredients remain constant.

The chicken is cut into pieces and boiled. You need to remove the foam from the broth just right.
After 30 minutes, add the previously washed rice. The broth should be stirred so that nothing sticks to the bottom.
Onions are fried in a frying pan. Then spices and chopped tomatoes are added there. The mixture is simmered for 5 minutes.
Crushed nuts are added to the porridge. After 2 minutes, throw in the vegetables. At the final step, add garlic and cilantro to the consistency.

When using chicken fillet, the cooking time is significantly reduced. The cereal is poured into the pan 2 minutes after the water boils.

Classic kharcho with potatoes

Almost all kharcho fans add potatoes to rice soup. The dish turns out to be very filling and cheap. It is enough to choose 3 medium potatoes. You can take any meat of your choice.

First you need to let the meat cook. Aromatic ground pepper and salt are added to the broth. The resulting foam is promptly removed. When the meat is ready, it is removed from the water and cut into pieces.
The potatoes are peeled and cut into small cubes. They are thrown into the broth and cooked for 10 minutes. Then cereal is poured into the soup.
Onions are fried in oil, from time to time with carrots. Vegetables are complemented with chopped tomatoes, seasonings and herbs.
When the rice is boiled, you can put the meat back into the broth. Next, add vegetables and bring the kharcho to a boil.

At the final step, the dish is supplemented with chopped garlic and cilantro. You can take parsley and other greens. After removing the pan from the stove, it should stand for a while.

Kharcho soup with potatoes can be served with sour cream and mayonnaise. The remaining options do not mix with such sauces.

Variant of kharcho with pork

By using pork, you can get a more satisfying version of the dish. They often make soup with ribs, which is a common option. They are immediately cut into comfortable portioned pieces.

The ribs are cut and boiled. The cooking process takes 40-50 minutes, after which you can add porridge to the broth.
Separately, fry the onions and carrots. Tomato paste and crushed tomatoes go with the fried vegetables.
Nuts are added to the finished rice, which must be chopped beforehand. After a few minutes, add vegetables to the pan. Everything simmers for another 10 minutes.
Then the mixture is combined with garlic and herbs. The pan is removed from the heat and covered with a lid.

For kharcho you can buy smoked pork. The most special taste and rich smell will appear.

How to cook diet soup kharcho

We prepare dietary food without meat and potatoes. Kharcho with chicken is also one of these options, but due to the cereal, the dish still comes out high in calories. This is precisely why any type of meat was excluded from this recipe.

First you need to take the tomatoes and peel them. To facilitate the function, the tomatoes are blanched in advance. Then they are crushed using a knife or grater.

Prepare the onions separately: peel and chop. Garlic cloves must be crushed in a mortar along with salt. Cilantro and other greens need to be washed and finely chopped.

Tomatoes, tkemali or tomato paste are added to the brew. Adjika and hot peppers are also used. The soup must boil, after which the fire is turned off and the pan is covered with a lid. When serving, dietary food is decorated with olives and lemon.

Tips for making kharcho

There are several common tips that will simplify the preparation of kharcho. Thanks to expert advice, the soup will become even tastier.

Making Tips:

Tomatoes must be peeled before chopping. Place the tomatoes in a deep bowl and scald with boiling water. Vegetables should be blanched in hot water for 5-7 minutes. After this, you can easily remove the skin by first cutting off the stalk. Peeled tomatoes should be finely chopped.
It is not necessary to use a blender to grind nuts. They can be processed with a rolling pin by placing the kernels between two sheets of paper.
To give a dish a spicy taste, you need to add spices. They are freely available in stores and markets. Experienced cooks get a mixture of seasonings right away.

Step-by-step recipes will help you cook kharcho correctly. Detailed instructions describe every step of preparing the soup.

There are a lot of recipes for Georgian kharcho soup with rice. Anyone can find an option for themselves. Various types of meat are used for the dish; you can add potatoes, smoked meats and carrots. The basis of the dish is tkemali sour sauce, which can be replaced with tomato paste, adjika or pomegranate juice. Thanks to the usual step-by-step recipes with photos, anyone can make soup.