Beef kharcho - traditional soup recipe

Have a nice day to all readers! Now we will analyze with you the traditional recipe for making beef kharcho with rice. I'll tell you how to properly cook this delicious soup at home.

Kharcho is a common national Georgian dish, hearty and fragrant. I like to cook it with beef on the bone. It is best to take lean brisket; the broth on such meat is always rich and very appetizing. Let's fry the vegetables, be sure to add tkemali sauce, khmeli-suneli, and garnish with walnuts. Ready! This dish is served with a lot of greens, salads, and vegetables.

Beef kharcho is a dish for real guys. It will decorate any feast and will go well with a regular lunch on any day. This is a hot soup, but can be eaten cool. Try it, it's very tasty!

There are a huge number of options for kharcho; depending on preferences, the types of meat and other ingredients are substituted. Soup from lamb, chicken, or stew can be made wonderfully, but now we will cook it from beef.

Ingredients

Step-by-step recipe with photos

Video recipe

Other recipes

In Caucasian

It is cooked according to the traditional recipe, then garlic and nut dressing is added. To prepare it, you need to peel a few walnuts and garlic cloves, chop everything with a knife, and grind it. Add the dressing 5 minutes before the end of production. I put a lot of greens in this dish, add them before turning off the heat, and cover with a lid to let it sit.

Kharcho is a Georgian dish, but the Slavs perfectly adapted it by adding potatoes. The soup became even tastier with potatoes. I put slightly less pepper and other spices in it, but I keep the basics of the traditional recipe: beef, tkemali, khmeli-suneli, cereal. I decorate, as always, with herbs, sour cream or mayonnaise.

With walnuts

In my opinion, this is the best kharcho recipe! Walnuts are added to the traditional version, which impart a rich, unique taste. The dish becomes thick and fragrant. The crushed nuts are placed directly into the pan, the soup is heated for another 3 minutes so that it is saturated with the nutty taste, and larger fractions are added to the plate. It's quite tasty!

With pearl barley

Barley is an excellent substitute for rice and gives the soup a new taste. But you will have to cook it separately and add it at the very end of production in order to maintain the transparency of the broth. With boiled pearl barley, the dish comes out softer and airier.

In a slow cooker

Cooking in a slow cooker is even easier and faster. The kharcho will turn out boiled and fluffy due to the fact that all the ingredients will carefully simmer until fully cooked. You can even fry onions and tomatoes directly in the multicooker bowl, then put them on a plate and add them back after the meat is cooked.

Useful tips

We choose beef on the bones, of good quality, lean.
Together with the meat, cook 1 whole carrot and 1 whole onion. This will give the broth a smell and transparency. After the meat is cooked, you need to remove the vegetables from the broth.
Instead of rice, you can put pearl barley.
Walnuts provide excellent taste. They need to be peeled, fried, crushed or ground in a mortar, then added to the dish to increase richness and thickness.
Instead of adjika, you can use bell pepper. It needs to be fried along with onions and tomatoes.
When serving, place finely chopped walnuts directly on the plate, and 2 of them completely on top for decoration.
You can add potatoes and many different spices, thereby changing the traditional recipe.
If you add nuts to decorate a dish with them, you need to pay attention to their properties and cleaning. Take a good look at the already peeled nuts so that no part of the septum gets into them and your teeth remain intact.
If desired, you can add a bay leaf. The color of the taste will change - it's not for everybody, but I like it.
Use canned tomatoes if you don't have new ones on hand.
I really love greens: cilantro, parsley, khmeli-suneli, I add them to the soup itself and serve separately on a plate.

Conclusion

We prepared a wonderful kharcho, looked at 5 more options, and gave some useful tips. All you have to do is read everything and create it according to the step-by-step recipe. Try it, it will turn out unsurpassed!

What versions of kharcho did you cook? Tell us about it in the comments, share your experience.

Beef kharcho soup

Cooking: 30 minutes

Beef kharcho soup is a common dish of Georgian cuisine that can make you fall in love with it from the first spoon.

Have you decided to master the cuisines of the world? Then start by making this rich and very aromatic first course of Georgian cuisine. Kharcho soup is the true pride of Georgia and will definitely become one of the winners among your favorite dishes.

Little history

Translated from Georgian, “drokhizs khorstsi kharshot” sounds like “beef soup” or “beef meat in broth,” thereby indicating the main ingredient of the dish. There is no clear information about all the components of the initial recipe, just as information about the time of its origin among the dishes of Georgian cuisine is lost. We can only say with certainty that the traditional recipe has three main ingredients: beef, tkemali (plums or sauce) and walnuts.

A new take on a traditional recipe

I don’t suggest preparing regular kharcho soup - there literally won’t be any walnuts in it. But almost everyone will like the dish that you get from this recipe, especially spicy lovers.

The narrow, gentle and pleasant taste of beef broth with the inconspicuous taste of rice, plum sourness and the spicy smell of herbs evoke an indescribable appetite, and all matters fade into the background.

If you want to join Georgian cuisine, but prefer poultry to beef, then you should definitely prepare another cool national dish - light and tasty chikhirtma soup, which is prepared with chicken.

Ingredients for beef kharcho soup

for the base

for refueling

Beef kharcho soup recipe

Pour water into a saucepan and put it on fire. When the water boils, add a piece of meat and, lowering the heat, cook the beef for at least two hours. Use a slotted spoon to skim off the foam during cooking.

Remove the prepared broth from the heat. It should turn out rich.

Remove the meat from the broth and separate the flesh from the bones. And cut the meat into pieces. We send it back to the pan with the broth.

Peel carrots, onions, garlic, bell peppers and rinse in cold water.

Cut the carrots into medium-sized strips.

Carrots are not included in traditional kharcho; this root vegetable is at your discretion.

We also cut the onions into strips.

Bell peppers need to be cut into small cubes.

We separate the sour plums from the seeds and skin and grate them to make a paste.

If you have tkemali sauce in the house, you can use it.

Place the frying pan on high heat and add sunflower oil. As soon as the oil heats up, turn down the heat and place the chopped vegetables in the bowl.

Pour sour plum puree (tkemali) and tomato paste into a frying pan.

Simmer with stirring under the lid for about half an hour.

Wash the rice a couple of times until the water becomes clear.

Place the stewed vegetables and rice into the pan. All this should cook for about 15 minutes. Don’t forget to stir. Our broth should be sour.

We are preparing the dressing. Squeeze the garlic into a small bowl, chop the hot pepper there and add a teaspoon of suneli hops. Salt and pepper. Mix.

Cut the tomatoes into small cubes.

Now add the dressing and tomatoes to the soup and boil for no more than 5 minutes.

All that remains is to add the previously chopped greens. Add salt and pepper to taste. Mix. And after a few minutes we extinguish the flame on the stove.

Kharcho soup is ready! The smell of such a dish will attract all household members to your kitchen!

All that remains is to pour the kharcho into plates and enjoy the taste.

Beef kharcho

Recipes: 11

products:
medium-sized tomato – 4 pcs.
medium (I had cherry tomatoes, 330 gr.) 1 bunch of cilantro and parsley
1 large onion
2 carrots
1 kg. beef brisket

rfvfcenhf22

22 February 2013, 12:21

beef on ribs or brisket - 1 kg
round rice - 1 cup
water - 1.5 - 2 l
onions - 5 heads
parsley - 1 bunch
garlic - 3-4 cloves

Sevulya

03 December 2012, 22:46

beef bone (or soup set) 250 gr.
beef goulash 200-250 gr.
rice 3 tbsp.
tomatoes 150 gr.
tomato paste 100 gr.
onions 2 heads

lyosha balls

04 February 2012, 22:18

beef brisket 1 kg,
roots (parsley, carrots, celery),
vegetable oil 2-4 tbsp.
rice 1/3 tbsp.
walnuts 1/2 tbsp.
a, tomatoes 2-3 pcs.

sweeta1

October 24, 2010, 11:50 pm

– beef 600,
– rice 200,
– tomatoes 300,
– volume pasta 2 tbsp.
– onions 150 pcs.
– garlic 4 cloves,

Dashec

October 28, 2009, 10:13 pm

for a three-liter pan:
pork belly (with bone) - 800 gr.
rice - 200 gr.
onion
- 1 PC. (large) tomatoes -2 pcs.
(medium) tkemali sauce - 3.4 tbsp.

Frau Bloom

05 April 2009, 12:45

for a 2.5-3 liter pan:
700 gr.
beef (preferably on the bone) 2 onions
1/2 tbsp. rice (4-5 tbsp. spoons)
1 tbsp.
tomato paste or 2 tomatoes (according to season) 1/2 tbsp pomegranate juice

How to cook beef kharcho soup?

Kharcho is completely prepared from different types of meat, but for now we will talk specifically about how to prepare beef kharcho. After all, the soup must certainly be rich! There are a huge number of recipes on the Internet, but we will highlight only a few of the best options. Let's look at any step-by-step recipe and find out how long it takes to cook kharcho, and what's special about it?

Traditional beef kharcho with rice

The first recipe will be a classic soup, and you can amuse your loved ones with it any day. Manufacturing development is not easy, nor is it all that fast. It will take approximately 2 hours to completely prepare the kharcho soup. Required ingredients:

beef – 0.5 kilograms (you can take it with a bone);
snow-white rice – 100 g;
walnuts – 4 pieces;
onion – 1 head;
bell pepper – 1 piece;
seasonings, tkemali - a couple of spoons;
garlic – 3 cloves;
tomatoes or tomato paste – a couple of spoons;
greens - 1 bunch;
oil;
salt, pepper - to taste.

1 step. First, wash all the products and clean them as necessary. First, put the washed beef in a pan, fill it with water, add a little bay leaf to it and start cooking. Once the water has boiled, put it on low heat and cook for about 2 more hours, removing the foam from time to time.

Step 2. Wash the rice and bell pepper. Don’t forget to remove all the seeds from the pepper, and then cut it into cubes (basically!).

Step 3. Let's move on to nuts. We split them and use a blender to turn them into nut powder. We peel the heads of garlic and then crush them. After that, mix the nuts and garlic.

Step 4 Once the broth is cooked, strain it using a sieve . We take out the meat and cut it into small pieces, the bone can now be thrown away. After all this, put the broth to boil again and throw in the already chopped meat. Bring to a boil.

Step 5 Next, add the prepared rice and bell pepper into the pan. We clean our onion and finely chop it into cubes. We fry it separately in a frying pan until golden brown. Don't forget to stir often (essentially!).

Step 6 Next, put the tomato paste into the frying pan, and our mixture of nuts and garlic, mix everything thoroughly. Keep on low heat for about 4 minutes. After that, we send all the frying to the soup.

Step 7 Now is the time to add all the herbs and spices, almost a little at a time. Don't forget about cilantro too! Add it only chopped. We also add salt and pepper. Cook everything together for almost another 5 minutes. Once the soup is cooked, let it brew under a closed lid for 15 minutes, then serve!

Cooking beef kharcho in Georgian style

If you have been to Georgia at least once, then you were probably given the opportunity to try the local kharcho soup. So, it can be prepared at home. The production development is very similar, the only difference is in the ingredients. For cooking we need to take:

beef breast – 500 g;
onions, carrots - 1 piece each;
cloves, bay leaf, cardamom - 1 piece each;
horseradish, celery;
walnut kernels - about 1 cup;
garlic - a couple of cloves;
greens - a couple of bunches of cilantro, dill, parsley;
rice – 150 gr;
salt pepper.

Step 1. Manufacturing will be quite long, but it's worth it. First, we thoroughly wash the beef, pat it dry with a towel, and then cut it into small pieces. If there is a bone, you can throw it. We put our meat in a pan, fill it with water and start cooking. First, bring it to a boil to drain this water, and then change it to new water for the broth.

Step 2. The water has boiled, drain the bad water and replace it with new water. You can also add celery, horseradish and carrots now. Naturally, all vegetables must be washed and chopped in advance. We chop all the vegetables. Once this mixture has boiled, remove the resulting foam, add spices and salt. Reduce the heat to very low and cook for about 2 more hours. This is necessary so that the meat has time to cook (in principle!).

Kharcho soup with barley

Today this will be the ultimate unusual recipe that will obviously amaze you. Yes, even kharcho is prepared with barley. Naturally, the taste and color may not be to everyone’s liking. To prepare, take:

beef – about 0.5 kilograms;
pearl barley – 1 cup;
potatoes – 2 pieces;
onion – 1 piece;
tomato paste – 2 tablespoons;
carrot – 1 piece;
vegetable oil;
garlic – 2 cloves;
adjika – a couple of tablespoons;
parsley, cilantro, dill;
salt, pepper - to taste.

1 step. First, we thoroughly wash all the collected ingredients and clean them as necessary. Then pour water into the pan, put the meat there and put it on high heat. We wait for the water to boil, remove the excess foam, and leave it to continue cooking over low heat for about 1 hour, maybe even more.

Step 2. After an hour, we throw in the pre-soaked pearl barley. The pearl barley is soaked in advance, 6 hours before cooking (in principle!). Cut the potatoes into small cubes, put them in the soup, and cook for about 10 minutes. Finely chop the onion and garlic.

Step 3. Place the prepared onion and garlic in a hot frying pan and fry until golden brown. As soon as the onion changes color, add a couple of tablespoons of adjika and tomato paste, mix everything thoroughly. Simmer for 5 minutes under the lid. Next, add the grated carrots and fry for another 3 minutes. At the end, add the greens.

Step 4 Once the fried vegetable tenderloin is ready, we add it to the soup and cook everything together for about 15 minutes.

Step 5 After the soup is cooked, let it sit for about 15 minutes. You need to lay it out correctly like this: first put the pieces of beef, and then pour the soup over everything.

The secret of tasty kharcho

Like almost all dishes, kharcho has soya manufacturing subtleties, which make the soup very popular:

Rich broth. In kharcho, this is the first most important point, because if the broth is not rich, then consider the soup to be unsuccessful. The broth is prepared together with meat and even herbs.
Presence of garlic. This is an integral part of the soup, which you cannot do without. It is very important to carefully press the garlic. Also spices and herbs. Tkemali sauce is often used for kharcho; it is one of the important ingredients. The amount of spices plays a huge role; if there are not enough of them, then you will not be able to get that kharcho soup.

Let's sum it up

We looked at several of the best kharcho recipes, learned all the main subtleties of cooking, as well as the secrets without which you cannot create this culinary masterpiece. And now we literally know how to cook it correctly.

Pay special attention to cooking the broth, and also to all the necessary spices, since this is a rather special soup, where spices and herbs also play an important role. Delight your family and friends more often with the most delicious, rich kharcho!