Chicken soup "Kharcho"

Chicken soup "Kharcho"

The most delicious, spicy, rich soup that can be served to guests! Help yourself!

Ingredients for “Kharcho Chicken Soup”:

• Chicken – 600 g
• Rice - 100 g
• Onion - 1 pc.
• Bell pepper - 1 piece
• Tomato paste (or grated tomato) - 3 tbsp. l.
• Salt - 2 tsp.
• Khmeli-suneli - 1 tsp.
• Dark pepper - 1/2 tsp.
• Reddish hot pepper - 1/2 tsp.
• Garlic - 5 teeth.
• Greens - 1 bunch.
• Bay leaf - 1 piece
• Vegetable oil (For frying) - 3 tbsp. l.

Production time: 30 minutes

Number of servings: 5

Nutritional and energy value:

Recipe for “Kharcho” chicken soup”:

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July 30, 2019 nataliamatveeva173 # (recipe creator)

January 1, 2019 difficult #

January 1, 2019 nataliamatveeva173 # (recipe creator)

January 1, 2019 difficult #

October 14, 2018 nataliamatveeva173 # (recipe creator)

October 14, 2018 wise1288 #

October 13, 2018 Demonika #

October 14, 2018 annabat28 #

October 14, 2018 nataliamatveeva173 # (recipe creator)

October 14, 2018 nataliamatveeva173 # (recipe creator)

October 14, 2018 Demonika #

October 14, 2018 nataliamatveeva173 # (recipe creator)

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Kharcho with rice and chicken

Each housewife has her own recipe for this savory and fragrant dish of Georgian cuisine. Chicken kharcho with rice is a beautiful substitute for the classic version with rich lamb broth. In urban areas it is even easier to find the freshest poultry for sale on sale than a young lamb.

Traditional kharcho

To prepare the usual version of the dish, the freshest and highest quality products and Georgian spices will be useful. All the necessary ingredients are sold in large hypermarkets or on the market. To make kharcho soup with potatoes and rice and chicken you will need:

• 2 pcs. chicken legs weighing about 600 g.
• 3 potatoes
• 1 carrot
• 2 onions
• 3 tbsp. l. rice
• 2 tbsp. tomato paste
• 2 tbsp. tkemali sauce
• 1 tsp Khmeli-Suneli seasonings
• 1/3 tsp. hot pepper
• 5 cloves garlic
• 1 bay leaf
• 4-5 tbsp. vegetable oil for stewing vegetables
• Large bunch of cilantro
• Walnuts
• Salt to taste

Step-by-step preparation of a dish in the classic version:

1. Rinse the chicken parts under running water and place in a pan, add cool water and salt. After boiling, remove the foam with a slotted spoon.
2. Add 1 peeled onion, bay leaf and cilantro stems to the bubbling broth. Cook until done, 1-1.5 hours.
3. Peel the onions and carrots, rinse and finely chop.
4. Pour the required amount of vegetable oil into a frying pan with a thick bottom and place the cooked vegetables. Simmer over low heat for 7-10 minutes.
5. When the vegetables become soft, add spices, tomato paste, tkemali and stir fry. Add 3-4 tablespoons of water and cook covered for 5 minutes.
6. Peel the potatoes and cut into cubes.
7. Remove the bay leaf and onion from the finished chicken broth. Remove the poultry parts and separate the meat from the bones. Return the chicken meat back to the broth.
8. When it boils again, add the potatoes.
9. After 20 minutes, add the washed cereal to the brew.
10. After boiling, place the stewed vegetables into the pan. Bring to a boil, reduce heat and cook for 10-15 minutes.
11. Finely chop the cilantro, pass the garlic through a garlic press or grate it on a small grater, chop the walnuts. Add kharcho to the almost finished soup, let it boil and turn off the heat.

Dietary recipe: chicken kharcho soup with rice

You can enjoy this fragrant and spicy dish without risking your figure. Excess calories are removed by replacing regular soup parts of the chicken with fillet. The amount of fat is kept to a minimum, and potatoes are not consumed. For the recipe for chicken kharcho soup with rice you will need:

• 2 pieces of chicken fillet, about 500 g.
• 5 tbsp. l. rice
• 4-5 tomatoes
• 2 carrots and onions
• 1 bay leaf
• 1.5 tsp. khmeli-suneli
• 1 tbsp. l. vegetable oil
• Walnuts
• A large bunch of fresh cilantro
• 4 cloves garlic
• Hot pepper and salt to taste

1. Wash the chicken fillet and place in a pan. Fill with water and put on fire. After boiling, remove the brew from the heat and drain the water. It is not needed to make dietary soup. Wash the meat and add cool water, let it cook after boiling for 40-50 minutes.
2. Peel and chop the onions and carrots. Stew vegetables in one tablespoon of vegetable oil, adding water if necessary.
3. Wash the tomatoes and pour boiling water over them, remove the skins. Place finely chopped tomatoes in a frying pan and cook for 10-15 minutes.
4. Remove the fillet from the chicken broth and cut it finely or coarsely as desired.
5. Add meat, bay leaf and washed cereal to the base for dietary chicken soup.
6. When the rice is half cooked, add the vegetables.
7. At the end of cooking, add chopped herbs and garlic.

Hearty and spicy kharcho soup recipe

Usually this dish turns out rich, thick and perfectly relieves hunger. Perfectly suitable for a winter menu, when the body requires a lot of strength to maintain health and warmth. Useful for manufacturing.

• 600-700 gr. soup chicken
• 3-4 potato tubers
• 2 carrots
• 3 small onions
• 2 tbsp. l. tomato paste and tkemali sauce
• 1 tbsp. l. dry spicy adjika
• Bunch of greens (cilantro, parsley)
• Vegetable oil for stewing
• Salt, pepper, garlic to taste

For a kharcho recipe of chicken with rice, there are step-by-step {instructions} that begin with making the base:

Rinse the chicken and cut if necessary. Fill the cooked meat with water, add salt, herbs and cook until done. If you use soup poultry, the soup will turn out tastier, and the cooking time will have to be increased. Broiler meat is easier to prepare; the cooking time will be about an hour. Once ready, separate the meat from the bones and cut it.

In the next step, we prepare the vegetables step by step:

1. Wash the potato tubers, peel and cut into cubes. In regular recipes for chicken kharcho soup, it is often recommended to cut the potatoes in half or into four parts, leaving the pieces large enough.
2. Peel the carrots and cut into strips.
3. Peel the onion and chop finely.

Cook all root vegetables in a frying pan with vegetable oil until soft. The traditional recipe does not involve frying. There is no need to add excess fat; it is better to fry it by adding a small amount of water. But add meat, tomato paste, tkemali and spices to the frying pan and mix thoroughly. Simmer the roast for 10-15 minutes. During this period of time, all the ingredients will be saturated with real Georgian smells and will take on an appetizing appearance, as in the photo.

1. Boil the chopped potatoes for 15 minutes.
2. Well washed cereals and boiled until half cooked.
3. Fry vegetables and mix thoroughly

When all the main ingredients have been added, reduce the heat to low and cook until fully cooked. At the end of cooking, add chopped herbs and garlic. The soup is allowed to brew for 30-40 minutes. If you plan to eat the finished dish right away and not store it in the refrigerator, add spicy herbs immediately after turning off the heat.

It is very simple to prepare a very tasty kharcho soup based on chicken broth. Even a novice housewife can handle this. The main secret of success lies in the correct and new ingredients for the dish. In winter, it is advisable to use tomato paste; in summer, it is better to take the freshest ripe tomatoes. If possible, it is better to get spices and tkemali sauce in specialized departments and stores of Georgian cuisine.

Kharcho with chicken: step-by-step recipe with photos

Kharcho is a truly Georgian dish, and although it literally translates as “beef soup,” there are many versions and methods of making it. One option is chicken kharcho soup. The dish turns out to be no less tasty and fragrant than one prepared according to a traditional recipe, but it takes the fastest time to prepare, which will certainly appeal to almost all housewives. As you realized, now there will be a step-by-step recipe with a photo of chicken kharcho.

Kharcho with chicken breast and tomato paste

• chicken breast - 1 pc.;
• rice - 150g;
• onion - 1 pc.;
• garlic - 4 cloves;
• tomato - 2 pcs.;
• walnuts - 1/2 cup;
• chili pepper - 1 pc.;
• tomato puree - 2 tsp;
• vegetable oil for frying;
• khmeli-suneli - 1 tbsp;
• tkemali - 2 tbsp;
• water – 4 l.;
• cilantro - a bunch;
• bay leaf - 2-3 pcs.;
• dry celery root;
• salt, dark pepper, saffron, basil.

1. We do not cut the chicken breast into pieces, but cook it as a whole piece, so that the meat remains juicy and after cooking it is convenient to remove it from the broth. Along with the breast, put celery root and bay leaf into the pan. Cook until tender, approximately 20 minutes. We catch the breast, leaves and celery from it. The chicken is cooling down, we no longer need the laurel and celery.
2. While making the broth, we prepare the products for the next step. We clean the onion and cut it finely. Pour saffron into a small part of the broth. Walnuts can be crushed using various methods. For example, choose a blender, but it is possible to create very small nuts. You can use a mortar or, if you don’t have anything available, then put the nut in a plastic bag, close it and roll it with a rolling pin like dough. The nut then comes out in different sizes.
3. Wash the rice under running water, using a colander, until the water turns light, removing all the starch from the grain. Place it in a pan and add the whole chili pepper. Rice cooking time 20 minutes. During this period of time, you need to have time to complete the following actions.
4. Fry the onion in a heated frying pan.
5. While it is fried, prepare the tomatoes, tomato paste, garlic and vegetable oil.
6. Add onion to the soup. Roast the nuts and place in a saucepan.
7. Pour more oil into the frying pan. We cut the garlic into slices, making it large to make it easier to remove from the oil after frying. When a crispy crust appears and the garlic has given its own smell to the oil, we remove it. Pour the oil into the pan.
8. Place the previously peeled tomatoes into the frying pan. To quickly remove the skin, you need to put the tomato in a mug and pour boiling water over it. After a few minutes, everything is simply and quickly removed.
9. Saute the chopped tomatoes until a homogeneous mass is formed, add 2 teaspoons of tomato paste. Transfer them to the soup.
10. The final step in making chicken kharcho is spices and sauce. In 5 min. until ready, add salt to the pan, 2 tbsp. l. tkemali, khmeli-suneli, dark pepper, saffron, basil.
11. Finely chop the fried garlic. It came out caramelized and crispy. And cut the breast into pieces. Put it in the soup. Turn off the stove. Let it brew for 20 minutes. Along with the kharcho we serve lavash and cilantro. Lunch is ready.

Kharcho with chicken, potatoes and tomatoes

• chicken – 1 piece;
• long grain rice – 100g;
• onions – 3 pcs;
• garlic – 3-4 cloves;
• carrots – 1 piece;
• tomatoes – 4-5 pcs;
• potatoes – 2-3 pcs;
• parsley, dill and cilantro - 1 bunch;
• Bay leaf;
• salt;
• dark and reddish peppers;
• allspice;
• ground coriander;
• khmeli-suneli;
• paprika.

1. Remove the skin from the chicken, cut into large pieces and cook the broth, draining the first water. During the cooking process, you need to skim off the foam, and strain when finished.
2. Add a few stalks of parsley, a couple of peas of aromatic pepper, and a bay leaf to the bubbling broth. After boiling, cook for another 5 minutes, then reduce the heat to low and leave to simmer for 20 minutes, then remove the meat and parsley stems.
3. Add the rice, thoroughly washed in cool water, to the broth and cook for about 15 minutes.
4. While the rice is cooking, prepare a frying mixture of chopped carrots, onions, tomatoes and garlic. Sauté the vegetables in a frying pan in vegetable oil for about 4-5 minutes, stirring well. At the end, add spices to taste - coriander, suneli hops, paprika, pepper, salt, 100 ml of chicken broth and simmer everything for about 5 minutes.
5. 10-15 minutes before the end of cooking the rice, add chopped potatoes, frying, chicken meat cut into pieces in advance, salt and pepper to taste to the broth.
6. Sprinkle the finished soup with chopped parsley, dill and cilantro, cover with a lid and let simmer for 5 minutes.

The fragrant kharcho is ready! Bon appetit!

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Chicken kharcho with rice - a type of traditional Georgian dish

Greetings, dear culinary readers of our online magazine! We continue to give comfort and warmth to your home with the help of delicious recipes, and now it will be chicken kharcho. After such a hot and nutritious meal, you will feel how warmth spreads throughout your body, lethargy goes away, a charge of vigor returns and your brain clears up.

Chicken is the basis of proper nutrition. Therefore, we decided to include this national Georgian dish in the menu, but with small adjustments, close to the traditional version. There is one rule for all types of kharcho: the dish must be thick and spicy due to the richness of tomatoes, herbs, garlic, walnuts and spices.

Let's find out how to cook this soup with rice, but without potatoes. A step-by-step recipe with detailed photos will clearly show us the manufacturing process.

Ingredients

Step-by-step production

Video recipe

Useful tips

1. Cooking time for poultry depends on what parts you are cooking with. This is thoroughly written about in the article How long does it take to cook chicken?
2. If the bird is not domestic, then I prefer to drain the first broth. Together with it, all harmful substances (hormones, purines, drugs) also go away.
3. It is very convenient to peel the tomatoes if you cut them crosswise on top and pour boiling water over them for a few minutes.
4. If you want to prepare the most rich soup, you can add potatoes, but it will be a completely different dish.
5. Some people boil the rice ahead of time and add it directly to the plate. This is done so that the next day the soup does not turn into porridge.

What are the benefits and harms

1. Kharcho is a storehouse of vitamins B, PP, E and minerals. Its ingredients lower cholesterol (an organic compound, a natural fatty, lipophilic alcohol found in the cell membranes of all living organisms except nuclear-free ones) and blood sugar (the internal environment of the human and animal body) , improve brain activity and even have antiviral properties. And all thanks to the fact that they are laid at the very end of production.
2. Chicken broth with rice, spices and garlic energizes and restores strength after a protracted illness. Doctors advise including it in the diet during the ARVI epidemic and for the prevention of tuberculosis.
3. Soup is contraindicated for gout and kidney disease, people with high stomach acidity, children and pregnant women.

Varieties of dishes

• Beef

Is it clear to you that true Georgian kharcho should be prepared specifically from beef and served with lavash and khachapuri? That's what people who understand say. The dish comes out thick, richly seasoned with ground spices. Saturation is obtained due to the correct balance of nut mass, herbs and vegetables. And homemade tkemali sauce gives it a special taste.

This recipe is a real calling card of Caucasian cuisine. If it's easy to get lamb on the bone in your area, don't miss this opportunity. Find out how to choose the right meat for kharcho and which part is best to eat from our article.

This option has been known since time immemorial and continues to make lovers of meat, spicy seasonings and natural vegetables fall in love with it. Find out what aspects distinguish a traditional recipe from all others.

• In a slow cooker

I won’t lie, when I cook in a slow cooker, kharcho differs from the one prepared using the usual method. In addition to the fact that the time is reduced, the soup comes out richer and thicker. This is exactly what true kharcho should be.

• With potatoes

The Russian version of the Georgian dish is kharcho with potatoes. If you find it difficult to resist its starchy richness, feel free to add it, despite the deviation from the classics and the increase in calorie content.

You shouldn’t give up your native vegetable if it’s so comfortable for you! And to soften the spiciness, you can add sour cream to a plate.

Conclusion

When we really want to cook kharcho, chicken will come to our aid. This product is the most affordable, and it is much cheaper than the freshest lamb or beef, which are not always available.

Do you like to cook your first dishes from dietary meat? What seasonings do you flavor your kharcho with? Write, and we will certainly add your tips to our culinary section.