Soup kharcho at home - 5 best step-by-step recipes

I continue to expand the arsenal of recipes collected on the pages of the site. Today I'll tell you how to make soup kharcho at home. This Georgian dish is like men and its step-by-step recipe should be for every mistress.

Georgian kharcho is thicker than ordinary soups, which are half composed of liquid. An integral part of the preparation is the use of a large number of spices.

At the heart of the classic kharcho is a dried plum, which gives an acidic tint. The composition of the soup must include walnuts. Previously, the grub was prepared solely from beef, now use pork, lamb or chicken.

Some believe that harcho is a semi-liquid tomato porridge with the addition of bones, which is inconspicuous and not very tasty. I do not share this opinion, except for one moment. The treat is really cooked with the addition of beef on the bone.As for the features, they are presented by an unusual aroma, high satiety and low caloric content. The latter is extremely important for people who follow the figure.

In today's material, we will consider the common recipes of harcho, but I'll start with the classics. Recreating the classic Georgian delicacy is problematic, since it is impossible to find a puree from plums that is the basis of soup in Russia. It is replaced with tkemali sauce, which is sold in supermarkets.

Classic recipe harcho

Classic recipe harcho provides for the use of a large number of seasonings, walnuts, cream sauce and garlic. The final result depends on the quality of the meat, which must be bold and fresh. A brisket is suitable for this purpose.

  • Beef - 450 g.
  • Nuts - 125 g.
  • Rice - 250 g.
  • Onion - 2 heads.
  • Sauce - 200 ml.
  • Garlic - 3 cloves.
  • Hmeli-Suneli - 10 g.
  • Red pepper, parsley, salt, bell pepper.
  1. Beef thoroughly wash, remove veins and cut into small cubes. Send it to a saucepan, pour three liters of water and cook for 2 hours at minimum heat. Remove the foam during the cooking.
  2. Rice cereal, rinse several times in cold water and send to the pan with the cooked meat. Cook for fifteen minutes.
  3. Finely chopped onion fry in oil until golden brown, add chopped walnut kernels to the pan and stir. After a minute, send the contents of the pan to beef broth, boil for a quarter of an hour, add salt and spices.
  4. Add the sauce to the soup. After ten minutes of cooking, turn off the fire, and send chopped garlic to the pan with the kharcho. Soup set aside to insist.
  5. Last but not least, put in the kharcho washed and chopped parsley, which will be the final touch and will give the dish a unique flavor.
Video recipe

If you plan to please the children, try reducing the amount of pepper.

How to cook beef kharcho

Classic recipe reviewed. Now I will share a more modern technology of cooking beef kharcho. It is important that this version of the soup, despite the novelty, has a pronounced taste.

If the usual soup or borscht is no longer enjoyable, use this recipe or look at 10 delicious soups on beef broth.It will help diversify the daily diet and bring some bright colors.

  • Beef - 1 kg.
  • Rice - 0.5 cup.
  • Luchok - 1 head.
  • Carrot - 1 pc.
  • Celery - 1 root.
  • Tomatoes - 4 pcs.
  • Garlic - 1 head.
  • Walnuts - 0.5 cup.
  • Dried cherries - 1.3 cups.
  • Pasta from plum is a piece of 10 to 10 cm.
  • Paprika, parsley, laurel, lemon juice, vegetable oil.
  1. Before cooking, wash the meat thoroughly, cover with water and boil beef broth with a few leaves of laurel and chopped celery.
  2. Strain the ready broth and put the cherry plum paste into it to soak up. Remove the beef from the pan, cut into small pieces and send back.
  3. With tomatoes, remove the peel with blanching. Put the tomatoes out to make a smooth paste. Send it together with cherries, chopped onions and diced carrots into soup.
  4. When the vegetables are softened, add rice to the kharcho and cook for 10 minutes. Next, add a paste consisting of chopped nuts and crushed garlic. It remains to add salt, pepper and paprika.
  5. After 10 minutes, put the chopped greens in the kharcho, and remove the saucepan from the stove.Before serving, the soup must be brewed for about twenty minutes.

This soup will give a decent rebuff even to the classic grub. What to say about traditional soups and borscht, which have long become everyday food for us.

Lamb kharcho

As practice shows, none of the men can not remain indifferent to this culinary product. A good meat dish is the horse of the inhabitants of the East, and the mutton soup of lamb, which we will prepare, is proof of this.

  • Lamb - 500 g
  • Rice - 4 spoons.
  • Onion - 2 heads.
  • Tomatoes - 4 pcs.
  • Garlic - 3 slices.
  • Peppercorns, parsley, dill, basil.
  • Cilantro, laurel and vegetable oil.
  1. Start cooking with meat preparation. Mash lamb, cut into cubes, put in a small pot and pour two liters of water.
  2. The broth is cooked for an hour and a half. An hour later, add greens to the pan. During the preparation of the broth constantly remove the foam. Cook over low heat.
  3. While the meat is boiling, prepare the tomatoes. Pour them with clean water and place in a container with boiling water. Remove the skin, and cut the vegetables themselves, at your discretion.
  4. Chop the onion and send it to a skillet with hot oil. When it turns golden, pour a couple of spoonfuls of broth into the pan and put it out on low heat. After 5 minutes, add the chopped tomatoes, mix and simmer for 10 minutes.
  5. Fry the contents of the frying pan into a saucepan with almost ready meat. After re-boiling broth vsypte rice. Five minutes later, in Kharcho, add laurel with peppercorns and basil.
  6. Stayed the final touch. In the dish, add the cilantro with dill, parsley and garlic. After two minutes, turn the fire off and let the soup brew for an hour. Start tasting.

If the kharcho seems small, cook lamb in the oven. It is suitable for the role of the second dish.

How to cook chicken kharcho

I think by this point you understood that beef is used to make traditional Georgian kharcho. But not every cook has the opportunity to get a piece of meat. In this case, I advise you to cook chicken kharcho. The main thing is that replacing the main ingredient will not affect the richness of soup and aroma.

  • Rice - 0.5 cup.
  • Chicken Breast - 1 pc.
  • Luchok - 1 head.
  • Garlic - 3 cloves.
  • Tomato sauce - 3 tablespoons.
  • Tkemali sauce - 3 spoons.
  • Parsley, ground pepper, hops-suneli.
  1. Boil chicken breast until half cooked. Remove the meat, chop it into small pieces and bring it back with chopped onions and rice groats. Boil the soup until the ingredients are ready.
  2. A few minutes before cooking is complete, send the sauces, crushed garlic, seasonings and greens to the pan. After two minutes, turn off the fire and set aside the kharcho to the side so that it is real.

This method of cooking kharcho soup is the fastest. It is not surprising, because the chicken is cooked instantly. With what to serve liquid food, decide for yourself, but I recommend to add it with pita bread or delicious croutons. Such a tandem will satisfy the needs of any gourmet.

Recipe in Georgian

Would you like to learn the recipe for kharcho in Georgian? I think yes. The soup has a sour base. We are talking about fresh cherry plum or sour pita, which is a dried plum pulp. The fruit is made puree, which is subsequently dried and get a big cake. Then small pieces are soaked and used to prepare all kinds of dishes, including kharcho.

If such ingredients are not available, replace them with tomato paste. But getting real Georgian soup is no longer possible. Still can not cook the delicacy without walnuts and beef on the bone.

  • Beef - 1 kg.
  • Rice - 1 cup.
  • Onion - 4 heads.
  • Walnuts - 1 glass.
  • Carrot - 1 pc.
  • Tkemali - 1 glass.
  • Garlic - 1 head.
  • Dill, cilantro, coriander.
  • Tomato paste - 2 tablespoons.
  • hot pepper, hops-suneli, salt.
  1. Place the beef in the cooking pot, pour the oxen with three liters and boil it on the low heat for about two hours. Remove the meat from the pan, remove the bones and cut into pieces. Return beef to broth.
  2. The next step in the pan, send the tomato paste along with the tkemali. After 5 minutes, enter the carrot into the dish, and after another 10 minutes - onions. Cook for half an hour under the lid of the kharcho.
  3. Make a refueling. Fry the nuts in a dry frying pan and rub in a mortar. Combine the nut powder with chopped garlic and mix.
  4. In the soup, send the rice, and after 10 minutes, dressing nuts and garlic. After a fifteen minute boil in a saucepan, pour in salt and spices. Dish cook two or three minutes, enter the chopped greens, then another two minutes and that's it.
  5. Before serving, allow the kharcho to infuse for 15-20 minutes.

Best of all the treats are combined with pita bread, although many people eat it with bread. If there is no time for cooking, make meat okroshka. It can not be compared with the kharcho, but also deserves attention.

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I hope that I fully revealed the topic of the conversation and told all the secrets and subtleties of the preparation of the Georgian soup.

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