Soup; Kharcho; - a classic recipe for making at home

Soup "Kharcho" - a classic recipe made at home

Dear readers, I welcome you to the “In Your Own Home” website. Kharcho can rightfully be called the pearl of Georgian cuisine. This first dish has been around since time immemorial and continues to be beloved and popular. Natural vegetables, intoxicating spices and fresh meat are in perfect harmony with each other and make hundreds of thousands of people all over the world fall in love with kharcho.

A thick and very satisfying soup, every region prepares it in its own way. But the classic manufacturing recipe remains virtually constant. In this article for us, we will analyze the aspects and learn how to deliciously prepare a warming dish of the highlanders. Try it, you will certainly succeed, and your home tasters will ask for more.

Ingredients

Modern cooking provides a huge number of options for this invigorating dish. And the more recipes appear on the Internet, on TV (Television (Greek - far and Lat. video - I see; from the New Latin televisio - far-sightedness) - a set of devices for transmitting moving images and sound over a distance) -shows and in magazines, the more people ask themselves the question: how to create correctly? The following set of goods can be called unusual: beef, rice, plum paste, walnuts. The introduction of lamb and chicken is not prohibited, but is considered a deviation from normal production. I usually cook specifically with beef.

Classic recipe

Video recipe

Other common recipes

Surely you are accustomed to a slightly different set of goods? Especially if you remember the taste of kharcho in canteens and cafes. Well, let's look at some of the most common options.

With potatoes and carrots

Making a regular recipe with potatoes takes no more time than traditional kharcho. But the soup turns out to be the most satisfying and rich in taste. Especially if you add the Gypsy potato variety to it. This is a good first course for the whole family, as it allows you to quickly replenish energy reserves by immediately enjoying this slightly strong and spicy, but very pleasant soup.

With chicken wings

This kharcho comes in handy when you need to quickly prepare the first dish. Since the wings cook even faster than beef, the total cooking time is reduced by approximately half.

In addition, such broth does not need to be filtered.

For those who like to eat tasty food with the smallest set of goods, this soup option is suitable. In the absence of tkemali and plum paste, you can get by with tomatoes in their juice or paste.

From sturgeon and stellate sturgeon

Fish gives the first dish a completely different taste. It turns out to be the most unique. It is better to add specifically the freshest fish. But if it is not available, fresh frozen will do. You can cook kharcho on fillets, fins, and even the head. Something similar comes out in my ear.

Kharcho with fish is cooked quite quickly, approximately 1.5 hours.

From smoked goose

For this recipe, it is better to take the bird from a proven smokehouse, where the color and smell are acquired through natural smoking. The younger the goose, the faster the meat will cook. You can take a leg, a breast on the bone, or an unblemished fillet.

How to choose the right products

To choose high-quality and fresh meat for soup, you should go early in the morning specifically to the butchers at the market. The cutting takes place in front of you; you can ask to select a piece directly for kharcho.
In winter, finding fragrant greenery is not always easy. Therefore, you can freeze several chopped bunches of cilantro and parsley. The greens keep well, and you don’t need to defrost them before adding them to the soup.
Unique sauces can be found in state grocery stores or from grandmothers who prepare pickles and preserves. When choosing tkemali in a hypermarket, pay attention to its composition. Often the taste of vinegar or citric acid predominates in it.
Instead of clean meat, you can use beef ribs with a good meat layer. In this case, 700 g of product will be useful.
Plum paste can be replaced with tkemali sauce in equal proportions.
When choosing rice, pay attention that it is not chopped or steamed cereal. The most common varieties are suitable, including Jasmine and Basmati.

Conclusion

I often cook oriental soups, because they fill with fresh energy and are simply very tasty. Having dined on this first course, you want to create and experiment. How do you feel about oriental cuisine, replete with spices and herbs? Do you cook hot soups? Write in the comments, we will definitely read it!

Kharcho according to a traditional recipe. 5 best step-by-step recipes

Kharcho soup with beef, rice, spices and tkemali cream sauce came to us from Georgia. Its most distinctive and important highlight is its beef broth and thick texture. Although in some regions of Georgia, the recipe may differ slightly from the traditional one.

For those housewives who have not yet prepared this wonderful dish , it will probably become invaluable. Therefore, using ordinary and affordable ingredients, you can easily get a fragrant, appetizing and very satisfying first course. And since this dish belongs to the state cuisine of Georgia, this means that it must contain a huge amount of pepper and garlic.

So, my dear readers, in this article I will carefully tell you and show you how to correctly prepare kharcho according to a traditional recipe, which is exactly what was prepared and eaten in Russian times. I also suggest checking out my past recipes for Pea Soup with Smoked Ribs.

Kharcho according to a traditional recipe with chicken and potatoes

Ingredients:

Chicken fillet on the bone - 400 g
long grain rice - 100 g
potatoes - 3 medium pieces
onion - 1 piece
carrots - 1 pc.
garlic - 2-3 cloves
tomato paste - 2 tbsp. l
vegetable oil for frying
adjika - 1 tbsp. l
khmeli-suneli
salt and pepper to taste.

Manufacturing method:

First, we prepare the necessary products. Then place the chicken in a pan of boiling salted water and cook over medium heat.

In the meantime, let's take care of the vegetables and for this we need to chop the carrots and onions into small pieces and fry them lightly in a frying pan in vegetable oil.

Next, add tomato paste and stir until cooked for 2-3 minutes.

Half an hour has passed since the chicken fillet was lowered, now we put the rice in the same pan and leave it to cook for another 20 minutes.

10 minutes before readiness, add chopped potatoes into medium cubes.

As well as fried vegetables, chopped garlic, adjika, suneli hops, salt and pepper to taste.

Remove the soup from the stove, cover with a lid, leave it to steep slightly, and then serve.

Recipe for making pork kharcho soup with walnuts

Ingredients:

Pork – 500 gr
long grain rice - 150 g
onions - 2 pcs
medium tomatoes - 3 pcs.
tomato paste - 1 tbsp. l
shelled walnuts - 100 g
garlic - 4 cloves
hops-suneli - 1 tbsp. l
vegetable oil - 2 tbsp. l
herbs, salt and pepper to taste.

Manufacturing method:

We wash the pork and cut it into medium-sized pieces. Place it in a saucepan with a thick bottom, add chopped onion in half rings and pour in vegetable oil.

Fry it for 5-7 minutes, stirring occasionally, and then pour in approximately 2.5 liters of boiling water. And when the water in the pan boils, pour the thoroughly washed rice into it.

Next we do the frying and for this you need to remove the skin from the tomatoes, cut them into pieces and fry them in a frying pan with tomato paste in oil until soft.

It’s ideal to use sour tkemali sauce for kharcho, but you can also replace it with ordinary tomato paste, and you need to add a few drops of lemon or pomegranate juice.

We grind the walnuts using any method that is easily accessible to you, using a blender, passing them through a meat grinder or finely chopping them with a knife, and combining them with hops-suneli. And when the meat is ready, transfer the seasoned nuts along with the fried tomatoes into the soup.

Now chop the greens and garlic cloves and put them in the finished dish. Stir, remove from heat and let steep slightly for 15-20 minutes with the lid closed. After that, pour into plates and serve.

Savory beef kharcho

Ingredients:

Beef – 500 gr
rice - 100 gr
walnuts – 100 gr
tkemali sauce - 3 tbsp. l
garlic - 4 cloves
sweet pepper - 1 pc.
tomato paste - 60 gr
bay leaf - 3 pcs
hops-suneli - 1 tbsp. l
cilantro
salt and reddish pepper to taste.

Manufacturing method:

Place the washed beef in a pan, fill it with water, add a bay leaf and put it on the fire.

After boiling, reduce the heat, skim off the resulting foam and continue cooking over low heat for 1.5 hours.

After the time has passed, strain the resulting broth through a sieve, separate the meat from the bone, cut it into portions and return it back to the broth.

Next, add washed rice and finely chopped sweet pepper to the meat, the stalk and seeds of which have previously been removed.

To make the dressing, fry finely chopped onion in vegetable oil in a frying pan until light golden brown. Then add tomato paste and immediately mix everything well.

Now we grind the peeled walnuts in a coffee grinder or twisted through a meat grinder, combine it with the garlic that was previously passed through a special press. Transfer the resulting mass into a frying pan, stir and immediately remove from the stove.

Add the prepared dressing, tkemali sauce, khmeli-suneli, salt and pepper to taste into the soup.

All that remains is to add finely chopped cilantro, cover with a lid and remove the finished dish from the heat.

Let it brew for 10-15 minutes and serve.

How to properly cook kharcho with lamb in a slow cooker

Ingredients:

Lamb – 500 gr
rice - 150 gr
onions - 2 pcs
flour - 1 tbsp. l
walnuts - 1/2 cup
tkemali sauce – 100 gr
garlic - 5 cloves
dark peppercorns - 6 pcs
ground red pepper - 1/2 tsp
cilantro and parsley
salt to taste.

Manufacturing method:

1. Wash the meat thoroughly, remove the film and veins. Then cut into pieces no more than 2 cm wide.

2. Next, put it in the multicooker bowl, turn on the “Soup” program and set the time to 1 hour.

3. After the time has elapsed, after the sound signal, strain the broth into another pan and remove the meat.

4. Peel the onion and chop it into small cubes. Grease the multicooker bowl with vegetable oil, pour the onions into it and set the “Frying” program. Fry it, stirring occasionally, until translucent.

5. Now add pieces of meat to it and fry for another 5-7 minutes.

6. We thoroughly wash the rice, ideally a couple of times, add it to the meat and fill it with broth. Turn it on and set the time for half an hour.

7. Meanwhile, while the rice is simmering, peel the nuts and finely chop them along with the garlic, then pour the whole mass into a dish.

8. Towards the end, add spices and tkemali sauce. And at the moment when the set time has expired, add the chopped herbs and let it brew for about 15 minutes, during this period of time it should be saturated with all the smells of the added ingredients.

Georgian kharcho with tkemali (video)

Is it possible to cook real Georgian soup at home? It's definitely possible! I advise you to cook it for those who are just starting to get acquainted with this cuisine. This particular dish is quite ordinary, fragrant and very tasty!

Classic Kharcho soup – 5 step-by-step recipes

Have a nice day, dear guests of our website! Now we will prepare the spicy and fragrant Kharcho soup.

This dish is common in Georgia and consists of certain ingredients. Real Kharcho is made from beef and rice, with the addition of Tkemali sauce, walnuts, spices and herbs.

Despite the fact that this fragrant soup requires certain products, modern housewives have learned to do without them. At the moment, almost everyone prepares Kharcho from chicken, pork or lamb, almost everyone adds potatoes. Also, not everyone uses Tkemali sauce and walnuts. Naturally, this is no longer the classic Georgian Kharcho, but it turns out delicious in its own way.

Beef Kharcho soup with rice classic Georgian recipe

List of required ingredients (4 liter saucepan):

Beef (flesh and ribs) – 1.2 kg;
Rice – 1 glass;
Onion – 1 piece;
Tomatoes in their juice – 400 g;
Adjika – 4 tbsp;
Tkemali sauce – 4 tbsp;
Walnuts – 100 gr;
Khmeli-Suneli – 2 tsp;
Parsley, cilantro – 50 g each;
Garlic – 3 cloves;
Bay leaf – 2 pcs;
Salt, pepper - to taste.

How to cook classic Kharcho soup:

1. Wash the meat well and remove all films (if any). Then, cut into fairly large pieces and wipe with a cardboard towel.

2. Place the pieces of meat in a frying pan heated with vegetable oil and fry until golden brown. You need to make sure that the meat is properly fried and not burnt.

3. Place the fried meat in a saucepan and fill with cool water. Bring to a boil, reduce heat and skim off the foam. Cook covered for about 40 minutes.

4. Wash the rice a couple of times until the water runs clear. Then, after the meat has cooked for 15 minutes, add rice to the pan. Bring to a boil, reduce the heat again and continue cooking the meat with rice.

5. Peel the onion and cut into small cubes. Place in a frying pan with vegetable oil and fry until golden brown.

6. Add tomatoes in their juice and Khmeli-Suneli to the pan. Stir with a spatula and simmer for about 7-8 minutes.

7. Remove the meat from the pan and let it cool slightly. Then, cut the meat off the bone (where needed) and cut into small pieces. If there are any films left, we remove them. Place the chopped meat back into the pan.

8. Add Tkemali sauce and adjika to the pan. Mix everything well and simmer for about 7-8 minutes under a closed lid.

9. Place the roast in a pan and add a bay leaf. Next we add chopped walnuts, salt and pepper to taste. Pre-bake the nuts in the oven for 10 minutes at 180°. Bring the soup to a boil, reduce heat and simmer for about 15 minutes.

10. Remove the bay leaf from the soup. Chop the garlic and finely chop the herbs. Then, put the greens and garlic in a saucepan, remove from the stove and leave the soup to brew for half an hour.

Beef soup Kharcho according to the traditional recipe is ready! Bon appetit!

Walnuts should be baked in the oven at 180° for about 10 minutes. Only after this they are crushed and added to the soup.

Chicken Kharcho soup

List of required ingredients:

Chicken – 500 gr;
Rice – 150 gr;
Tomatoes – 3 pcs;
Adjika – 3 tbsp;
Khmeli-Suneli – 2 tsp;
Bay leaf – 2 pcs;
Garlic – 3 cloves;
Fresh greens – 50 g;
Salt and pepper - to taste.

How to cook Kharcho from chicken:

1. Wash the chicken and place it in a pan with cool water. Bring to a boil, skim off the resulting foam and cook for about 40 minutes over medium heat.

2. Wash the rice a couple of times in cool water. Then, after the meat has cooked slightly, put the rice in the pan. Bring to a boil and then cook over medium heat.

3. Peel the onion and chop finely. Place in a frying pan with vegetable oil and fry until transparent. Then, pour boiling water over the tomatoes, remove the skin and cut into cubes. Fry together with onions for about 5 minutes.

4. Add adjika and Khmeli-Suneli. Pour half a glass of broth from the pan and simmer under the lid for 10 minutes. Remove the chicken, cool and cut using the comfortable method. Then, put the meat back into the pan.

5. Place the roast into the soup and add a bay leaf. Bring to a boil, salt and pepper to taste. Cook the soup for another 10 minutes over medium heat.

6. Add chopped garlic and herbs. Remove the pan from the stove and let the soup brew for about 30 minutes. Bon appetit!

Khmeli-Suneli can be replaced with a special seasoning for Kharcho soup or something similar

Kharcho soup with pork and potatoes

List of required ingredients:

Pork – 600 gr;
Rice – 100 g;
Potatoes – 5 pcs;
Onion – 1 piece;
Tomatoes – 2 pcs;
Bell pepper – 1 piece;
Adjika – 3 tbsp;
Khmeli-Suneli – 2 tsp;
Garlic – 3 cloves;
Greens – 50 g;
Bay leaf – 2 pcs;
Salt and pepper - to taste.

How to make pork and potato soup:

1. Wash the pork well and cut off all the membranes. Wipe the meat with a cardboard towel and cut into pieces approximately 2x2 cm.

2. Place the chopped meat in a frying pan with vegetable oil and fry for about 10 minutes. Make sure the meat doesn't burn.

3. Place the fried pork in a saucepan and fill with water. Place on the stove, bring to a boil and skim off the resulting foam. Reduce heat and continue cooking meat.

3. 10 minutes after the pork boils, place the pre-washed rice into the pan. Cook for about 15 more minutes and add the diced potatoes. Bring to a boil and continue cooking over medium heat.

4. Chop the onion and chop finely. Place in a frying pan with vegetable oil and fry until golden brown. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Peel the pepper from the stalk and seeds and cut into strips.

5. Place the tomatoes and peppers in the frying pan with the onions and fry over medium heat for about 5 minutes. Then, add adjika, Khmeli-Suneli and 100 ml of broth from the pan. Simmer over medium heat under the lid for 7-8 minutes.

6. Place the roast into the soup and add a bay leaf. Bring to a boil, add salt and pepper to taste, cook the soup for another 10 minutes.

7. Take out the bay leaf, add chopped herbs and garlic. Remove the pan from the stove and let the soup brew for about 20-30 minutes. Bon appetit!

The amount of garlic, herbs and seasoning can be adjusted to your own taste

Lamb Kharcho soup

List of required ingredients:

Lamb – 800 gr;
Rice – 1 glass;
Onions – 2 pcs;
Tomato paste – 4 tbsp;
Adjika – 3 tbsp;
Tkemali sauce – 3 tbsp;
Khmeli-Suneli – 3 tsp;
Garlic – 3 cloves;
Bay leaf – 2 pcs;
Parsley, cilantro – 100 gr;
Salt and pepper - to taste.

How to prepare lamb Kharcho soup:

1. Wash the rice a couple of times and place it in boiling water. Cook, stirring occasionally over medium heat.

2. Wash the lamb and cut into small pieces. Wipe the meat with a cardboard towel.

3. Place the chopped lamb in a frying pan with vegetable oil and fry for about 10 minutes, stirring occasionally.

4. Peel the onion and cut into cubes. Place the onion in the pan with the meat and fry for about 10 minutes.

5. Add tomato paste, mix and fry for 2-3 minutes. Then add adjika, Tkemali sauce and Khmeli-Suneli. Stir, add 100 ml of boiling water and simmer under the lid for 20 minutes.

6. Place the meat fried with onions in the soup, add bay leaf and bring to a boil. Season with salt and pepper to taste, reduce heat and cook the soup for another 15 minutes.

7. Take out the bay leaf and add chopped garlic. Remove the pan from the stove and let the soup brew for about 30-40 minutes. Serve Kharcho soup sprinkled with fresh herbs. Bon appetit!

You can add potatoes to any of the recipes. This is suitable for those who like thick soups

Kharcho soup in a slow cooker video recipe

Below is another option for making this special soup, but in a slow cooker. We recommend viewing!

I hope you have found a suitable recipe and prepared a tasty and fragrant Kharcho soup!

Kharcho soup: classic recipe

Manufacturing method:

According to the traditional recipe, kharcho soup is made from beef, and not from lamb, as almost everyone thinks. To cook beef kharcho, you need to start with broth. Rinse the meat; if you have a whole piece, cut it into separate pieces of meat on the bones. Pour in cool water and let the broth simmer. After boiling, carefully remove the foam from the surface of the broth. Wash the celery stems and cut into large pieces. Wash one onion and add it to the broth along with the celery.

The broth will be ready in about an hour and a half, when the meat becomes soft and just pulls away from the bone. Remove the onion and celery from the broth and discard; they have given off their own flavor and are no longer needed. Cut the second onion into cubes. For beef kharcho you need quite a lot of onions. Use a large onion or two medium ones.

Remove the skin from the tomato. To do this, create a cross-shaped cut on the top, put it in boiling water or bubbling broth, after 2 minutes. remove and place in a bowl of cool water; the skin will come off easily. Cut the tomato into cubes. Heat a frying pan, stirring in vegetable oil over medium-high heat, fry the onion until golden brown, add tomato cubes, tomato paste, stir. Pour 2-3 tablespoons of broth into the pan, stir, and heat for 3-4 minutes.

The next step of the kharcho recipe is to transfer the frying vegetables into a pan with broth; if some of the water has boiled away during the cooking process, add boiling water to the desired level. Add tkemali, adjika, spices, mix. Kharcho soup contains seasonings such as utskho-suneli and coriander. They can be replaced with the consistency of the khmeli-suneli seasoning, which also includes savory and basil. Finely chop the hot pepper and garlic with a knife and combine with the broth. Add salt to taste.

Rinse the rice, add to the pan, stir. Estimate the size of rice that will go into the soup; the grain will increase in volume by 3-4 times. If you think that a quarter cup of rice may be too much for your size of broth, it is better to use less.

Beef kharcho contains a lot of greens. 10 minutes after the rice is added to the pan, you should wash the greens (cut off the stems of the parsley, use cilantro with the stems), chop finely with a knife and add to the soup, cover tightly with a lid, remove from the heat, and let steep for 15-20 minutes. Now you understand the usual recipe for kharcho soup - a common Georgian dish. With our step-by-step recipe, it will be easy for you to prepare kharcho soup.

So that kharcho does not turn into rice porridge:

Prepare for one meal

According to the traditional recipe, it is recommended to cook kharcho for one serving, because on the second day the rice becomes limp and turns into porridge. If you want to prepare kharcho soup for a certain number of days, do not put rice on the entire size of the dish at once. Separate part of the kharcho into a much smaller pan and boil the rice in it just before serving.