Traditional 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 traditional 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, 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 begins to appear.
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.

Kharcho soup with rice and potatoes - recipe with pork

Hi all! Kharcho soup with rice and potatoes is a very rich and revered soup. Anticipating the attacks of the “professionals,” I’ll immediately say : “ I understand (!) that real Georgian kharcho soup is made from lamb or beef and without potatoes.
But now I will have Russian kharcho.

You can take any kind of meat, I have fillet with fat. Kharcho with ribs is also not bad . Kharcho soup is not at all difficult to make. No special, gourmet items are required. And with all this, it is unusually fragrant and tasty. (:yes) I invite everyone who loves soups with pork to cook with me now.

In this article for us:

Kharcho soup with rice and potatoes (step by step recipe)
Video on how to cook kharcho with pork

Kharcho soup with rice and potatoes - step-by-step recipe

Fans of thin soups can omit potatoes. It is not the main ingredient in this soup. But now we cook kharcho not according to the traditional recipe, but according to Russian. And our soups include potatoes, onions and carrots. Tomatoes can be replaced with tomato paste. Instead of tomatoes, I now have a horseradish garlic appetizer.

What will be useful:

How to cook:

1. I washed the pork, cut it into pieces and put it in a pan. For me these are ribs.

If the meat is on the bone, let it cook in one piece and cut it later.

I fill it with 3 liters of cool water and put it on fire. When it boils, remove the foam with a slotted spoon and reduce the heat. Let it cook on low heat for about an hour.

2. Meanwhile, I prepare other ingredients. I peel both my carrots and onions.

Rice should be washed thoroughly under running water.

I cut the onion randomly and the carrots into strips. You can grate it on a large grater. I also wash the potatoes, peel them and chop them into cubes.

3. While the meat is cooking, I begin to prepare the roasted vegetables. If you take the freshest tomatoes, then you should remove the skin from them, having previously doused them with boiling water. I use my own homemade preparation.

4. Put the frying pan on the fire and poured in vegetable oil. When it gets slightly hot, add the onion and fry. Without stopping stirring, I pour the carrots in there and add horseradish. I sauté for another 3-5 minutes.

5. When the meat has cooked for half an hour, I pour washed rice into it. And after 10 minutes, coarsely chopped potatoes. I cook for another 15 minutes and you can add the fried vegetables to the soup.

6. All that remains is to add salt, add suneli hops and pepper. Peel the garlic and chop finely. Wash the greens and finely chop them with a knife, pour them into the soup along with the garlic.

Cover with a lid and turn off the heat. I let the soup brew for 15 - 20 minutes. Eat with sour cream or homemade mayonnaise. Bon appetit!

Video on how to cook kharcho with pork

Svetlana Preliminary’s video channel gives this fascinating version of kharcho soup. And let someone say that “this is not kharcho,” but there will be lovers of such soup. I really liked him.

Write in the comments if you liked our soups and what would you like to add to them?

And I thank everyone who cooked with me now. Click on the social media buttons so that the recipes stay on your page!

Kharcho soup with potatoes

How to cook Kharcho soup with potatoes ? It's all very simple! We take all the necessary products, cook, fry, stew, season correctly, infuse and get the most delicious super dish with an indescribably rich smell for lunch. Well, if it’s literally, then let’s look at a recipe that will help you not make mistakes and create this beloved culinary masterpiece!

Ingredients for making Kharcho soup with potatoes

Main products:

Beef (freshly cut) 400 gr
Purified water 2.5 liters
Rice 4 tablespoons
Vegetable oil 2–3 tablespoons
Tomato paste (sweet) 3-4 tablespoons or to taste

Vegetables and greens:

Onions 2–3 pieces
Tomato 400–450 gr
Potatoes 2–3 pieces
Garlic 1–2 cloves
Dill 1 bunch (small) or to taste
Parsley 1 bunch (small) or to taste
Cilantro 1 bunch (small) or to taste

Spices:

Khmeli-suneli to taste
Bay leaf to taste
Ground dark pepper to taste
Flavored pepper to taste
Dried basil to taste
Salt to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Kitchen knife - 3 pieces, cutting board - 3 pieces, paper kitchen towels, stove, deep saucepan with lid (capacity 4 liters), slotted spoon, kettle, bowl - 4 - 5 pieces, kitchen towel, colander, frying pan with lid (capacity 2 liter), kitchen spatula, ladle, deep portion plate.

Making Kharcho soup with potatoes:

Step 1: prepare the meat.

Step 2: Cook beef broth.

Step 3: prepare vegetables and herbs.

Step 4: prepare the rice.

Step 5: prepare the soup dressing.

Step 6: bring the Kharcho soup with potatoes until fully cooked.

Step 7: serve Kharcho soup with potatoes.

Tips for the recipe:

– if desired, the amount of water can be adjusted from 2–2.5 to 3 liters, depending on how thick the soup you want in the end;

– quite often meat, onions, tomatoes and tomato paste are stewed together with finely crushed walnuts;

– for beef – lamb, perfect parts of the carcass – leg, shoulder or brisket, for vegetable oil – rendered animal fat, and for tomato paste – thick homemade tomato juice;

– the set of spices is traditional, but not essential; use any that are used to season soups of this type.

Kharcho: recipe with potatoes and rice

The usual Georgian soup, kharcho, is prepared with meat broth, using beef or lamb as the base, adding a huge amount of rice, sour plum plum, spices and herbs. Rice makes the dish rich and thick, so the kharcho resembles a mixture of stew. Our housewives do not have the entire range of traditional ingredients at hand, so in order to preserve the taste, they replace the classic ingredients with ordinary ingredients. It was in this way that the recipe for kharcho with potatoes and rice arose.

Step by step recipe

In order to prepare kharcho soup with potatoes, you need to take the following products:

Meat – 500 gr. (chicken, beef or pork);
Short grain rice – 4 tbsp. spoons;
Water – 2.5 – 3 l.;
Large tomatoes - 2 pcs.;
Tomato paste – 3 tbsp. spoons;
Potatoes – 2 pcs.;
Onion – 2 pcs.;
Vegetable or olive oil - 2 tbsp. spoons;
Garlic cloves – 2-3 pcs.;
Greens to taste – dill, parsley, cilantro
Spices to taste - dark peppercorns, bay leaf, hops - suneli, paprika, salt.

The time to make the soup will be 1.5 – 2 hours.

Before you start cooking, prepare the meat by washing the piece under cool running water. Place in a saucepan and fill with water.
Peel the onions and cut into 2 parts. Place the onion in the pan with the meat and add bay leaf to taste. In this case, the onion and bay leaf will impart flavor to the broth, but the onion particles will not be in the finished soup.
Cook over medium heat for an hour.
While the meat is cooking, prepare the rice. To do this, you need to pour the cereal into a cup and wash it in cool water, and then drain it; change the water a couple of times until it becomes clear.
Peel the potatoes and cut them. To prevent the potatoes from darkening, you need to place the cubes in cool water.
After an hour, remove the meat from the pan and leave to cool. Use a slotted spoon to remove the cooked onion and bay leaves and discard them. Strain the broth through a fine strainer. Cut the meat into small pieces.
Return the strained broth and meat to the pan. Add rice and potato cubes. Cook for 15-20 minutes.
While the rice and potatoes are cooking, remove the skins from the tomatoes. In order for the skin to come off easily, place the tomatoes in boiling water and keep for a minute, then cool and remove the skin using a knife. Cut the tomatoes into small cubes and fry in vegetable or olive oil until pureed. Add tomato paste and continue frying for another 2-3 minutes.
Add the tomato roast to the broth with rice and potatoes.
Salt the kharcho.

Chop the garlic cloves. Add to the pan along with the spices to the soup being prepared 5 minutes before the end of cooking. Leave the soup to steep for some time, the kharcho soup with potatoes is ready. Serve the dish with the freshest greens to the table hot. Bon appetit!

Making Tips

The recipe for kharcho soup with potatoes leaves room for testing for housewives. To add new flavor notes to a dish, you can add or exclude certain ingredients. Only rice remains constant. Try the following manufacturing options:

Kharcho soup is prepared with meat broth; it is better to take the meat on the bones and cook it in one piece until tender. In this case, it is recommended to strain it so that small bones do not spoil the memory of the soup. If you have pulp, you can cut the meat raw, which will reduce the cooking time. In this case, it will be quite laborious to remove the boiling foam. Some housewives use fish for broth. For this base dish for us, it is better to take fatty varieties of fish;
At first you need enough water, a little more than the planned size of the soup. Remember: the water will boil away during the cooking process; adding it to the broth is not recommended.
Instead of tomato paste, use traditional Tkemali sauce, which can be purchased at the store. Experienced housewives also replace the pasta with homemade thick tomato juice or homemade spicy sauce with horseradish.

If you are used to frying onions rather than cooking them with meat, then use this technique to make kharcho. Start step 8 by frying the onions.
To get closer to the traditional recipe, use reddish peppers. The spiciness of reddish pepper depends on the variety, so add the ingredient with caution. Cut the whole pepper into small pieces and place in the pan along with the rice. If there is no pod, then add ground reddish pepper at the end of cooking.
Use walnuts according to your mood. For a 3 liter pan you will need 100 grams. Carefully sort through the nut kernels and remove all excess. Then grind in a mortar to small crumbs. Add the garlic and continue mashing until smooth. The garlic and nut mass is added to the kharcho 10 minutes after the rice.
Use herbs and spices based on your taste preferences. Cilantro can be replaced with basil or parsley. Or leave the classic green onions and dill for our table.
The usual recipe for kharcho soup with rice does not involve the use of potatoes. Any housewife decides whether she wants potatoes in her soup or not.

Try to cook kharcho soup according to the recipe with potatoes and rice using step-by-step controls, don’t be afraid to experiment, and you will get a dish loved by the whole family.