Kharcho recipe

Kharcho

Kharcho is a thick soup of Georgian cuisine. In the traditional version, it is cooked in meat broth (beef brisket) with the addition of tkemali (or tlapi), walnuts and herbs. It is allowed to acidify the kharcho with pomegranate juice instead of aphids. In modern cookbooks, kharcho is also prepared with lamb.

Rice soup with meat

The broth for the rice soup was cooked using beef ribs, and rice and fried vegetables were added to the prepared fragrant broth. .

Kharcho soup with beef kidneys

The recipe is not a traditional beef brisket kharcho, but a kind of kidney soup with tomato dressing and rice. Anyone who loves beef kidneys will understand how tasty it is.

Lamb kharcho soup

Yes, it is common knowledge that traditional kharcho soup is prepared with beef and does not add rice. But in modern cooking, deviations from the classics are likely. For example, you can prepare a rich, savory soup using lamb meat, following the production technology of ha.

Kharcho in a cauldron

The recipe for kharcho is very diverse and anyone who prepares this dish claims that only his method is exactly that real. There are many sources. Therefore, I tried to somehow sublimate the recipes and prepared KHARCHO.

section: Georgian cuisine

Kharcho

Kharcho is a thick soup of Georgian cuisine, which is cooked in meat broth (beef brisket). To make the soup tasty, you will need pomegranate juice, walnuts and herbs.

section: Georgian cuisine

Beef kharcho soup (I)

beef, onions, rice, tomatoes or tomato paste, cilantro and parsley, tkemali or sour pita bread, suneli hops, garlic and salt

section: Beef soups, Kharcho

Lamb kharcho soup

lamb breast, onions, carrots, parsley root, tomatoes, sweet peppers, pepper, garlic, rice, bay leaf, salt.

section: Lamb soups, Kharcho

Soup kharcho

beef (brisket), rice, garlic, vegetable oil, onion, tomato paste, hops-suneli, tkemali sauce, prunes, parsley (fresh), pepper, salt

section: Soups for microwaves (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) , Kharcho

Beef kharcho soup (II)

beef, onions, rice, tomatoes or tomato puree - 1/2 cup, bay leaf, aromatic pepper, cilantro and parsley, dill, capsicum, suneli hops, salt.

section: Beef soups, Kharcho

Beef kharcho soup with nuts

beef (fat), walnuts (peeled), corn flour, cilantro seeds, suneli hops, capsicum, garlic, sour lavash or tkemali sauce, salt.

section: Beef soups, Kharcho

Pork kharcho soup

pork (fat), onions, millet or vermicelli, cilantro seeds (crushed), ground cinnamon and cloves, suneli hops, garlic, cilantro and parsley, tkemali, sour pita bread or wine vinegar, dried herbs (savory and basil) , salt.

section: Pork soups, Kharcho

Chicken kharcho soup with nuts (I)

chicken, onions, wheat or corn flour, tkemali or tomatoes, walnuts (peeled), garlic, suneli hops, cilantro seeds (crushed), cilantro greens, capsicum, aromatic and dark peppers, cinnamon and cloves, Imeretian saffron, bay leaf, salt.

section: Chicken soup, Kharcho

Chicken kharcho soup with nuts (II)

chicken, onions, walnuts (peeled), parsley and cilantro, cilantro seeds (crushed), garlic, tkemali or sour pita bread (tklapi), Imeretian saffron, suneli hops, capsicum, salt.

section: Chicken soup, Kharcho

Kharcho soup from sturgeon or stellate sturgeon with nuts

sturgeon or stellate sturgeon, onions, carrots, parsley and celery with roots, bay leaves, aromatic peppers, wheat flour, garlic, cilantro seeds, suneli hops, walnuts (peeled), tkemali, tomatoes or tklapi, greens (parsley, cilantro and dill), capsicum, salt.

section: Fish soups, Kharcho

Kharcho soup with nuts

onions, butter, tomatoes, rice, capsicum, garlic, herbs, salt.

Kharcho soup with eggs

onion, egg, rice, walnuts (peeled), sour pita bread or tkemali, herbs and pepper, garlic, salt.

Kharcho soup made from bread

Georgian bread, onion, butter, egg, salt.

Kharcho soup with nuts and pasta

onions, butter, walnuts (peeled), tomatoes, cilantro (sprigs), vermicelli, capsicum, garlic

section: Vegetable soups, Kharcho, Pasta soups

Kharcho soup with pomegranate juice

water, beef brisket or shank, onion, rice, pomegranate juice (fresh), suneli hops, coriander seeds, garlic, parsley, parsley (greens), basil or celery (greens), dark pepper (crushed peas), red pepper , walnuts, corn or wheat flour, bay leaf, cilantro, Imeretian saffron

Kharcho soup from chicken, turkey or goose

chicken (turkey, goose), rice, onion, sour pita bread, cilantro (greens), capsicum, salt

Lenten kharcho soup

rice, potatoes, onions, garlic, walnuts (chopped), tomato paste or tkemali, vegetable oil, spices, fresh herbs, salt

Spicy Georgian kharcho

beef or lamb, rice, melted butter, onion, garlic, tomato paste, tkemali sauce, khmeli-suneli seasoning, utsko-suneli seasoning, cilantro, pepper, salt, bay leaf

Chicken kharcho

chicken, onions, walnuts, parsley (greens), cilantro, cilantro (crushed seeds), garlic, sour pita bread, Imeretian saffron, suneli hops, capsicum, salt

Kharcho with mushrooms

mushrooms, rice, vegetable oil, onions, tomato paste, adjika, garlic, parsley, salt, dark pepper (ground), bay leaf, suneli hops

Kharcho with satsibeli sauce

lamb ribs, rice, onion (large), garlic, plum (sour), satsibeli sauce

Fish kharcho

fish, rice, garlic, walnuts, ketchup, parsley (root), celery (root), onion, water, bay leaf, peppercorns, salt

Soup kharcho"

A selection of Kharcho soup recipes with photos and step-by-step cooking instructions. We will tell you and show you how to cook Georgian kharcho soup correctly!

Sort recipes by .

How to cook kharcho soup?

Ingredients

Beef – 500 g

Tkemali sauce – 3 tbsp.

Sweet pepper – 1 pc.

Reddish ground pepper – 1/2 tsp.

Khmeli-suneli – 1 tbsp.

Garlic – 4 cloves

Tomato paste – 60 g

Cilantro – 3-5 sprigs

Bay leaf – 2-3 pcs.

Ingredients

Long grain rice – 100 g

Cilantro and parsley - 1 bunch each

Onions – 3 pcs.

Garlic – 3-4 cloves (to taste)

Parsley root – 1 pc. (optional)

Tomato paste – 1-2 tbsp. (of necessity)

Tomatoes – 4-5 pcs.

Walnuts – 10-12 pcs.

Tkemali – 2 tbsp. (or a little lemon juice - to taste)

Potatoes – 2-3 pcs. (optional)

Spices:

Bay leaf – 3 pcs.

Ground dark and reddish pepper - to taste

Allspice – 4-6 peas

Ground coriander – 1-2 tsp. (taste)

Khmeli-suneli – 2-3 tsp. (taste)

Savory - to taste

Ingredients

Fresh cilantro or parsley – 1 bunch;

Bay leaf – 1 piece;

Onion – 1 piece;

Refined sunflower oil – 30 ml;

Rice – 0.5 cups;

Pork pulp – 450 g;

Khmeli-suneli mixture – 1 tsp;

Tomato paste – 1 tbsp. l;

Garlic – 2 cloves.

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;

Ingredients

Lamb – 500 g

Tkemali sauce – 70 g

Sweet pepper – 1 pc.

Walnuts – 100 g

Khmeli-suneli – 1 tbsp.

Reddish ground pepper – 1 tsp.

Tomato paste – 60 g

Ingredients

Beef: 400-500 gr;

Walnut kernels: 80 g;

Round rice: 100 g;

Onions: 1 piece;

Tkemali sauce: 120-150 ml;

Garlic: 2 cloves;

Dill and cilantro: bunch;

Adjika seasoning: 2 teaspoons;

Dark ground pepper: to taste;

Salt: 1.5 teaspoons.

Ingredients

Turkey broth – 2 liters;

Onions – 2 pieces;

Garlic – 3 cloves;

Rice – 0.5 cups;

Tomato – 2 pieces;

Sunflower oil – 30 ml;

Ground black pepper - to taste;

Bay leaf – 2 pieces;

Boiled turkey – 500 g;

Tomato paste – 1 tablespoon;

Parsley – 10 gr.

Ingredients

Beef – 500 gr;

Garlic - to taste;

Tkemali – 100 ml;

Walnuts – 1/2 cup;

Khmeli-suneli - to taste;

Cilantro - to taste;

Pepper - to taste;

Oil for frying.

Ingredients

Potatoes – 350 g

Garlic – 3 cloves

Khmeli-suneli – 1 tbsp.

Walnuts – 30 g

Prunes – 30-50 g

Salt, pepper - to taste

Tomato sauce – 3 tbsp.

Vegetable oil - for frying

Ingredients

Onions: 1 piece;

Walnuts: 50 gr;

Dill and cilantro;

Garlic: 3 cloves;

Tomato paste: 1 tablespoon;

Flour: 1 tablespoon;

Vegetable oil: 2 tablespoons;

Ingredients

Lamb ribs or shoulder: 500 g;

Tkemali sauce: 4 tablespoons;

Walnuts: 50 gr;

Bell pepper: 1 piece;

Onions: 1 piece;

Dill: to taste;

Garlic: 2 cloves;

Vegetable oil: 2 tablespoons;

Dark peppercorns;

Salt: 2 teaspoons.

Comments and reviews on selected recipes

Share a selection of recipes with friends

Similar recipe selections

Latest Recipes

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

Eggplant medge

French zucchini in the oven

Harissa (hot sauce)

Chicken legs in honey-soy sauce

Salad with caramelized eggplants and tomatoes

Chocolate glaze made from cocoa and sour cream

Frisky tomatoes with cilantro and garlic (marinated)

Potatoes with stew in the microwave

Carrot pancakes with kefir

Viburnum jam for the winter (seedless)

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

How to cook kharcho soup correctly

Fragrant, hearty and rich soup kharcho is not bad for winter lunches, when it’s frosty outside and you want to warm up. This popular Georgian dish, a cross between meat soup and stew, has long taken root in Russian cuisine. It’s hard to resist, especially if the kharcho is prepared according to all the rules. But in order to enjoy this dish, it is absolutely not necessary to go to a Caucasian restaurant. Let's talk about how to properly prepare delicious kharcho soup at home in compliance with Georgian traditions.

What is kharcho

No one understands when the kharcho recipe first appeared in Georgian cuisine. It is clear that once upon a time the word “kharcho” was used to describe beef in a sauce made from walnuts and thin slices of dried tklapi plum puree. A little later, rice began to be added to kharcho, and at the moment in the Caucasus it is believed that real kharcho is cooked from beef, tklapi, walnuts and rice. In the summer months, plum puree is replaced with fresh plums or tkemali sauce. It is allowed to add other products to the dish, because in different regions of Georgia, kharcho is prepared in its own way, and any recipe claims to be traditional. The savory beef broth with a special plum sourness, a gentle taste of walnuts and a spicy aroma of spices and herbs remains constant. From time to time, plums are replaced with prunes, tomatoes, tomato paste or pomegranate juice.

Cooking kharcho soup correctly: preparing the meat

Traditional kharcho soup is usually prepared from beef, but because there are a huge number of different recipes for this dish, it is acceptable to eat lamb, pork and chicken. The meat must be the freshest and highest quality. It is best to take beef with a bone, pork ribs or fillet, lamb brisket, shoulder or neck, and if you decide to cook chicken kharcho, both legs and breast are suitable. The meat is well washed, cleaned of films and tendons, but it is worth removing bones and fat - this is a personal matter for each housewife. Some cooks believe that bones make the broth rich and fragrant. If you cook a dietary version of kharcho, then fat will naturally be excess, although it makes the soup much tastier. The meat is removed from the finished broth, the broth is filtered, the meat is separated from the bones, cut into pieces and returned to the broth. The base for Georgian kharcho is ready!

Secrets of making kharcho

Well-washed rice of any variety, not counting crushed and steamed, is placed in the finished broth. This dish is perfect for round rice, which looks very appetizing when cooked. While the rice is cooking, add onions sautéed until golden brown, bay leaves, slightly mashed dark peppercorns, crushed walnuts, pieces of cherry plum or fresh plum puree (prunes, tkemali, pomegranate juice). In some recipes you can also find tomatoes - they are usually consumed without the skin in crushed form. But it’s best to take cherry tomatoes, which add originality to the soup. Towards the end of cooking, spices are introduced into the kharcho - suneli hops, reddish capsicum, saffron, coriander, adjika and any savory spices. If you are cooking for children, do not add hot seasonings to the dish. After the kharcho soup is ready, add finely chopped garlic, chopped parsley, cilantro, rosemary and celery to the pan.

Cooking traditional beef kharcho at home

Traditional kharcho soup is cooked in beef broth without onions, carrots, potatoes and tomatoes. Cook broth from 400 g of beef on the bones and 2 liters. water ─ this will take approximately 2 hours. Strain the broth, separate the meat from the bones, cut it into pieces and put it back into the pan. Add 4 tbsp to the broth. l. rice, a few sprigs of parsley and cilantro (don’t forget to take them out later), and when the rice becomes soft, add half a cup of roasted crushed walnuts to the soup. At the very end of cooking, add a finely chopped head of garlic, the remaining chopped herbs, salt, 1 tsp to the kharcho. hops-suneli, tklapi plate or 3 tbsp. l. tkemali The pleasant sourness in kharcho is unavoidable - it gives the dish a unique Georgian spectrum.

If you want to find out more about how to cook kharcho, take a look at our catalog with recipes and photos, experiment and surprise your guests. Kharcho soup is served with aromatic homemade bread or lavash. This dish is not only appetizing, but also healthy - perhaps that’s why there are so many long-livers in the Caucasus?

Kharcho

To cook kharcho, true, tasty, correct, the base recipe for this dish should include tkemali sauce, garlic and, of course, beef. The spice hops-suneli and garlic must be present, as well as a lot of fresh herbs. You cannot prepare this dish at home without tomato paste, which gives the dish that rich color during preparation, as in the photo from cookbooks. But the fundamental point in making kharcho is the introduction of tkemali paste, which can be prepared at home, or purchased ready-made spice in the store.

Kharcho soups

A total of 9 recipes posted

Kharcho soup without meat with tomato paste

Georgian cuisine is famous for its various spicy spices; they add richness and uniqueness to the dish. Kharcho soup is not.

Ingredients

Dried basil – 5 g
Dry barberry – 10 g
Water - 2 l
Dry ginger – 5 g
Fresh cilantro - 1 bunch
Ground coriander - 5 g
Turmeric – 5 g
Onion - 1 pc.
Ghee - 50 g
Ground sweet paprika - 1 tsp.
Ground red pepper - 3 g
Ground black pepper - 5 g
Tomatoes - 3 pcs.
Long grain rice - 150 g
Sugar - 1 tbsp. l.
Salt - 3 tsp.
Tomato paste - 2 tbsp. l.
Dried fennel – 4 g

Kharcho from Ilya Lazerson

Kharcho is a famous dish of Georgian cuisine. Now I present an option for making kharcho according to Ilya Lazerson’s recipe.

Ingredients

Water – 1500 ml
Water – 100 ml
Beef pulp - 300 g
Fresh cilantro - 4 sprigs
Fresh cilantro - 1 bunch
Refined sunflower oil - 3 tbsp. l.
Walnuts - 3 tbsp. l.
Fresh chili pepper - 0.5 pcs.
Fresh parsley - 4 sprigs
Cherry tomatoes - 2 pcs.
Short grain rice - 5 tbsp. l.
Fresh celery leaves - 2 sprigs
Plum - 500 g
Khmeli-suneli mixture - 1 tsp.
Khmeli-suneli mixture - 0.5 tsp.
Salt - 1 pinch
Salt - 1 pinch
Utskho-suneli - 0.5 tsp.
Garlic - 3 cloves

Pork kharcho soup

Kharcho is the state Georgian beef soup with rice, and a sauce made from walnuts and dried plums - tkemali. But in.

Ingredients

Water – 2500 ml
Fresh cilantro - 1 bunch
Bay leaf - 1 pc.
Onion - 1 pc.
Refined sunflower oil – 30 ml
Tomatoes - 2 pcs.
Short grain rice - 0.5 tbsp.
Pork pulp - 450 g
Khmeli-suneli mixture - 1 tsp.
Salt - 3 pinch
Tomato paste - 1 tbsp. l.
Garlic - 2 cloves

Special kharcho soup

Usually kharcho soup is made from beef. Kharcho translated from Georgian means “beef soup”. Georgians prepare kharcho with.