Secrets of making kharcho soup. Kharcho soup - a spicy delight (recipes) Chicken recipe

Many people have heard about such a dish as kharcho soup. Many have tried it and know that this soup is very spicy and thicker than regular soups. It comes from Georgia and is made from beef. Although the soup recipe may vary slightly depending on the area of its origin, the main essence remains the same. Now I’ll tell you the recipe for kharcho soup, real, like they cook in Georgia, from ancient times.

Lots of spices, herbs and garlic, rice, walnuts and tkemali are essential components of real kharcho. Of course, now you can find recipes for this soup made from any meat. Not only lamb or pork is used, but even poultry.

But the name of the soup itself, when translated, contains a clear indication - beef soup. Therefore, kharcho made according to traditional recipe, will certainly be with a large fatty piece of beef.

Tkemali is a sour cherry plum that sets the tone for the whole soup. Of course, you can take it instead tomato paste. But this will be a deviation from the traditional recipe.

Another option is tklapi, large dried pieces of dogwood pulp puree or the same tkemali. They are also called lavash, although they are not bread at all. They have a sour taste and can be used for making kharcho.

As for walnuts, in Caucasian countries they are used in most dishes, so why should kharcho be an exception?

Kharcho soup takes a long time to cook and cannot be rushed. If you want to cook good kharcho, give it enough time or don’t bother at all.

SOUP KHARCHO.

For preparation you will need:

Vegetables – onions, garlic and carrots
herbs (parsley, dill, cilantro, mint),
tkemali or other acidic base,
spices,
rice,
walnuts,
piece of beef.

Cooking process:

Traditionally, fatty meat, brisket, is used for kharcho. But you can also take a piece on the bone, it will also give enough fat and good fat. And it should also be beef, not veal; old meat is better than young. You should cook the meat directly in one piece; for this you will have to take a large pan and at least 1.5 liters of water. Cooking time for meat is no less than 2 hours. It is important that you get a broth with good fat, strong and thick.

The finished meat needs to be pulled out onto a dish without turning off the pan, remove the bones and cut the meat into pieces. You can, of course, cut it into small ones, but it’s better to cut it into large pieces, just enough for a serving. The pieces are returned to the broth standing on the fire.

Next comes the turn of vegetables. Actually, in the Caucasus they prepare kharcho without carrots, but you can take it if you wish, it’s not scary. So, peel and cut the carrots and onions. Carrots - in cubes, and onions - in strips, thinly and preferably not across the fibers, but along them. Then during the cooking process the onion will not boil into a mass.

The next stage is perhaps the most important part of the entire preparation. An acidic base is added to the broth (which is still boiling over the fire), that is, fresh tkemali or in the form of a puree. In the proportion for 2 liters of kharcho you need 2 tablespoons of puree or at least 100 grams of pitted plums.

Well, if you add sour tklapi pita bread, then take a piece of about 10x10 cm. You need to soak it first. Well, if there are no plums, no puree, no pita bread, you will have to limit yourself to tomato paste. The main thing is to ensure that the broth tastes quite sour.

Now you should let the soup boil again, wait 5 minutes and add the carrot cubes. After boiling it for 10 minutes, add the onion and after boiling, cook for another 30 minutes, cover with a lid and reduce the heat to a low simmer.

During this time, you can have time to prepare the nut dressing. Half a glass of kernels, carefully sorted and cleared of partitions and shells, is enough. For better taste It is advisable to fry them a little in a dry frying pan. After this, the walnuts are ground until a little nut oil appears and the nuts themselves turn into homogeneous mass. You can also add and grind peeled garlic there. But you can grate it separately using a grater or a garlic press.

Half an hour after adding the onion and boiling, add long-grain rice to the soup, as it cooks better and does not stick together. The rice will take 10 minutes to cook. Then a dressing of garlic and walnuts is added. We haven’t forgotten about spices, we just need to add them at the last moment. 15 minutes after adding the garlic-nut mass, we start adding spices.

Traditionally, coriander is added to kharcho soup. large quantities. The peas must first be crushed, but coarsely. It costs less than a teaspoon to take them. Then saffron hot peppers, bay leaf, dry herbs (dill, basil).

Hot pepper is added to taste. It’s worth boiling the kharcho for about 5 more minutes, let everything soak in the spice. But here you need to watch carefully so that the soup does not burn, because it is already quite thick. Therefore, we turn the heat to low and stir from time to time.

Add fresh finely chopped herbs, more is better than less. The usual set is dill, cilantro, parsley, maybe mint. Cook for a couple more minutes and turn off. Now let the kharcho brew for at least 5 minutes, but it would be better longer. After this, the kharcho is ready.

The ingredients are indicated conditionally, since it all depends on how much soup you will cook, the most important thing to remember is that the kharcho soup must be thick.

Women's magazine WWWoman by Olga Taevskaya Home | Family, home, leisure | Culinary recipes from different countries with pictures |Not soup-kharcho, but kharcho!

Not soup-kharcho, but kharcho!
(The process of preparing kharcho in illustrations)

. Cooked kharcho, took photographs and described the process - Alex

So, let's prepare Kharcho. Not Kharcho soup, but simply Kharcho. Just like Borsch or Shchi, and not soup-Borsch or soup-Shchi... Kharcho is a soup that tastes a little like pickle, but there are quite a lot of spices, and the taste turns out to be very exotic (for those who don’t eat it every day). I warn you, if you cook exactly according to the recipe, it will turn out delicious. And vice versa - if you want it delicious, then cook according to the recipe.

Ingredients for 4 liters of cold clean water: 1.5 kg. beef brisket. 4 large onions, 3-4 cloves of garlic, half a glass of uncooked rice, a glass of peeled walnuts, corn flour - 1 tbsp. spoon. If you don’t have corn, as a last resort you can make do with regular one. Fresh greens: cilantro, parsley, basil, dill - one small bunch each. 2nd bunch of dill - for decoration ready-made dish. Seasonings: suneli hops (1 teaspoon), hot and sweet red pepper (dried, ground) - a little less than a teaspoon each, bay leaf - 2-3 leaves, 10-12 black peppercorns, turmeric (half a teaspoon), cinnamon (half a teaspoon). And if there is a parsley root, great. No - that's not it. Two tablespoons of tkemal sauce (if thick), if liquid - a little less than half a glass. If you don’t have tkemali, then exactly half a glass of pomegranate juice (either freshly squeezed, or, at worst, a good store-bought one).

Money breakdown(Irkutsk prices January 2008) for about 15-20 servings.

Meat 1.6 kg – 200 rub.
seasonings - all together approximately 70-80 rub.
tkemali - a bottle of about 200 grams - 40 rubles. (or pomegranate juice– 70 rub. for 0.5 l)
onion - 1 kg – 40 rub.
rice - half a glass - approximately 5 rubles.
pack butter– 40 rub.
all greens – 70 rub.
walnut, glass – 35 rub.

Total, approximately: 500 - 540 rubles.

Process:

Pour into a large saucepan cold water 4-4.5 liters and add chopped brisket in large (or not very large) pieces. It starts to boil - put it on low heat and skim off the foam that appears. We shoot with high quality. We record the time from the moment of boiling. While everything is cooking, sauté the onion (of course, it must be finely chopped - 4 large onions). Sauté the onion strictly in butter with cornmeal(100-150 grams of butter and 1 tablespoon of flour). After two hours, take out the pieces of meat and pour raw and, of course, washed rice into the pan and add salt - 1 tbsp. spoon of salt. Turn up the heat and let it boil. We separate the meat from unnecessary veins, fat, etc., and cut it into small pieces. We save the meat, but fat, sinews, bones, etc. - to the dog. Now the race begins: 10 minutes after adding rice (half a glass) you need to pour nuts into the pan (1 cup of peeled halves), fried onion, crumbled (crushed) peppercorns (black, of course) - about 10 peas. And parsley root (1 whole root), if available.

5 minutes after adding the nuts, pour in the tkemal sauce (two tablespoons) or pomegranate juice - half a glass - into a saucepan, add a teaspoon of khmeli-suneli, a little less than a teaspoon of red hot pepper, the same amount of sweet pepper, half a teaspoon of cinnamon and half a teaspoon of turmeric. Add finely chopped parsley (greens). And pour in the chopped pieces of meat. After another five minutes, turn off the stove, pour in the rest of the finely chopped herbs (dill, basil and cilantro), garlic squeezed through a garlic press (or very finely chopped). Taste the broth, add salt if necessary, and close the lid for 15-20 minutes. Ready. When the kharcho is poured into a plate, garnish it with a sprig of dill.

The name of this dish is familiar to almost everyone. Rice and beef are added to the soup, seasoned with cilantro and walnuts - this is a must. You can experiment with meat, replacing beef with another type. As a result, every time you will receive new taste familiar dish.

According to the classic recipe, kharcho is prepared without potatoes and carrots, but always with beef.

Ingredients:

beef – 750 g;
paprika – 1 teaspoon;
onion – 3 heads;
hot red pepper;
rice – 7 tbsp. spoon;
black pepper – 15 peas;
walnut – 130 g;
basil – 20 g;
garlic – 7 cloves;
cilantro – 20 g;
hops-suneli - 3 teaspoons;
tkemali sauce – 8 teaspoons;
tomato paste – 3 teaspoons;
parsley – 20 g;
bay leaf – 3 leaves;
salt.

Preparation:

To make the broth as it should be: rich and thick, use meat with bones; brisket is good for this.
Rinse. Cut the pulp into pieces.
Take a saucepan with a volume of at least four liters, place the meat, add water. It should be poured to the very top. The broth will take a long time to cook and during this time the excess liquid will evaporate.
Periodically skim off any foam that appears during boiling.
Peel the onion and cut into thin strips.
After two hours, remove the meat. Take gauze and fold it in three layers. Strain the broth. This must be done; small bones may separate during cooking. Thanks to the gauze, you will get a clear broth.
Place the onion without frying.
When the meat has cooled, remove the bones, chop the flesh and add to the broth.
Boil for about an hour.
Wash the rice several times and soak in water. Thanks to this cereal, the soup has a rich consistency.
Pour in the sauce, tomato paste, hot pepper. Boil for five minutes.
Add hot peppers carefully; varieties vary in spiciness.
Remove the partitions from the nuts and chop them.
Remove the peel from the garlic and crush it with a rolling pin.
Mix with nuts and grind.
Take a mortar and grind the pepper.
Add rice to the soup.
Boil for eight minutes.
Add the mixture of nuts, paprika and suneli. Add some salt.
Chop the greens and place in the liquid.
Add a bay leaf. Stir.
Cook for a few minutes. Remove from the stove. Let it brew.

Traditional way in Georgian

Real Georgians approach the process responsibly. It will take at least two hours to prepare kharcho soup.

Ingredients:

beef brisket – 450 g;
tkemali – 0.5 tbsp.;
pepper mixture;
long grain rice – 60 g;
coriander;
carrots – 100 g;
hops - suneli;
onions – 2 pcs.;
dill – 10 g;
walnut – 90 g;
parsley – 10 g;
hot pepper - pod;
garlic – 5 cloves;
cilantro – 10 g.

Preparation:

IN traditional way use brisket. You can replace it with marrow meat, which will make the broth more tender.
Place the meat in a container, pour in water, bring to a boil, and simmer for two hours.
Remove the beef, remove the meat from the bone, chop it, and add it to the broth.
Peel the carrots and cut into strips.
Chop the peeled onion into thin slices.
When the broth boils, pour in the sauce and stir.
After boiling, add vegetables.
Heat a frying pan and fry the nuts without adding oil.
Cool and chop the kernels.
Grate the garlic finely.
Stir in nuts.
After the broth has boiled for half an hour, add rice cereal.
After eight minutes, add the garlic mixture.
Boil for a quarter of an hour.
Add remaining seasonings.
After five minutes, add chopped greens.
Let it boil, remove from heat. Leave for a quarter of an hour.

With lamb broth

Fatty beef broth can be replaced with lamb. The result will be rich delicate taste dishes.

Ingredients:

lamb brisket – 550 g;
chili pepper - pod;
onion – 1 pc.;
khmeli-suneli;
rice – 0.5 cups;
tomato paste – 1 teaspoon;
tkemali – 2 teaspoons;
garlic – 5 cloves;
parsley;
adjika – 1 teaspoon;
cilantro;
pepper;
salt.

Preparation:

Cut the meat along the rib and fry.
Place in a saucepan, pour water.
Chop the onion, pepper, put in a bowl, mash with your hands.
Boil the lamb for an hour.
Rinse the rice, add to the broth, add tomato paste. Add onion.
Boil for half an hour.
Chop the garlic.
Add adjika, tkemali, garlic, cilantro, hops-suneli, parsley.
After five minutes, remove from heat and add hot pepper. Serve after a quarter of an hour.

Homemade beef kharcho soup

The recipe for making kharcho soup at home allows you to make a real rich dish that is not inferior in taste to restaurant food.

Ingredients:

beef – 480 g;
rice – 180 g;
onion – 170 g;
satsebeli sauce – 140 g;
nuts – 120 g;
garlic – 4 cloves;
pepper – 5 peas;
parsley;
cilantro;
dill;
red pepper - pod.

Preparation:

Cut the meat into medium-sized pieces.
Place the meat in a three-liter saucepan and add water. Cook for one and a half hours.
Remove the foam mass regularly, otherwise flakes will appear and spoil the taste of the dish.
Finely chop the onion.
Chop the nuts.
Fry the onion in a frying pan.
Rinse the cereal. Pour into broth.
After eight minutes, add onions, nuts, pepper, sauce and salt. Stir.
Add crushed garlic to the soup. Turn off the stove.
Leave the pan with the lid closed for half an hour and soak.

Chicken recipe

If you really want a spicy soup, but cooking time is limited, replace the beef with chicken. This dietary meat will make the soup less fatty.

Ingredients:

chicken legs – 350 g;
walnuts – 120 g;
cilantro – 20 g;
coriander;
tomato – 6 pcs.;
rice – 100 g;
khmeli-suneli;
onion – 1 pc. ;
hot pepper - pod;
garlic – 5 cloves;
parsley – 20 g.
bay leaf – 3 leaves;
pepper;
salt.

Preparation:

The main secret of a successful kharcho with rice is the right broth, which must be rich. It's difficult to get it from chicken. So first you need to fry the legs until they turn golden. This will enhance taste qualities. Place them in a saucepan, add water, and boil.
After an hour, remove the legs and cool. Remove the meat, cut it, put it back.
Rinse the rice and add to the broth.
Chop the onion.
Peel the garlic and crush it with a rolling pin.
Fry two vegetables.
Pour boiling water over the tomatoes, remove the skins. Place the chopped pieces into the pan.
Chop the nuts and add to the pan.
Eight minutes later - bay leaf.
Add some salt. Add spices, chopped herbs.

With rice in a slow cooker

A multicooker will help simplify the preparation of soup. With this device you do not need to strictly control the cooking process, the main thing is to choose the right mode.

Ingredients:

smoked ham – 500 g;
rice – 1 multi-glass;
sunflower oil;
hops-suneli – 1 teaspoon;
tomato paste – 4 teaspoons;
garlic – 5 cloves;
salt;
pepper.

Preparation:

Cut the ham into small pieces.
Peel the onion and chop it.
Pour oil into a bowl and add the prepared ingredients.
Set for half an hour on the “Baking” mode.
Pour in tomato paste. Add chopped garlic, salt, suneli hops, pepper.
Place the washed rice into a bowl. Set to “Quenching” mode for one hour.

With pork ribs

An interesting pork recipe.

Ingredients:

pork ribs – 750 g;
bay leaf – 2 pcs.;
tkemali sauce;
onion – 5 heads;
garlic;
khmeli-suneli;
rice – 0.5 cups;
walnut – 0.5 cups;
coriander;
parsley leaves;
parsley root;
cilantro.

Preparation:

Cut the pork along the ribs. Place in a saucepan, fill with water.
After an hour and a half, remove the meat, cool, and separate from the bone. Slice.
Place the washed cereal in the broth along with the meat.
Grate the roots and add to the soup.
Place the chopped onion with the remaining ingredients.
Chop the nuts and add to the food.
Add remaining ingredients.
Boil for half an hour. Sprinkle with chopped herbs.

How to cook kharcho soup in a cauldron over a fire?

When you go on a picnic, surprise your friends by cooking an amazing soup of Caucasian cuisine over the fire.

Ingredients:

lamb ribs – 1000 g;
polished rice – 170 g;
hot pepper – 1 teaspoon;
hops-suneli – 2 teaspoons;
cilantro – 50 g;
sweet pepper – 2 teaspoons;
walnut – 120 g;
tomatoes – 550 g;
parsley – 50 g;
garlic – 5 cloves;
onion – 420 g;
tomato paste – 120 g;
bay leaf – 5 pcs.;
lemon – 1 pc.;
utskho-suneli – 2 teaspoons;
salt.

Preparation:

Prepare the coals.
Slice along the rib. Place in a cauldron.
Pour four liters of water.
Cook for an hour.
Immediately wash the rice and soak while the meat cooks.
Peel the onion, cut into rings, put in a frying pan. Pour in broth. Add bay leaf and paste. Simmer until the vegetable is soft.
Pour the cereal into the pot.
Pour boiling water over the tomatoes, remove the skin and chop. Place in a bowl.
Peel the garlic and add to the tomatoes.
Chop the greens and send to the tomatoes.
Place the chopped nuts in a bowl.
Add spices to tomatoes.
Squeeze citrus juice into food. Knead with your hands. Cover, remove from the sun.
Two hours after the start of cooking, pour water to the initial level. Add some salt. Put onion.
After a couple of minutes, add the tomatoes and spices. Boil. Remove from the fire.

Do you want to cook a classic one correctly? tasty soup Kharcho at home. Then this simple method will help you realize your idea.

Cooking time – 15 minutes.

Ingredient preparation time: 40 minutes.

After cooking you will receive 12 servings of 250 g each.

Nutritional value per 100 grams:

Ingredients

Beef – 500 grams.
Tomatoes – 300 grams.
Carrots – 170 grams.
Onions – 120 grams.
Round grain rice – 100 gr.
Garlic – 2 cloves.
Tomato paste – ½ tablespoon.
Vegetable oil – 2 tablespoons.
Khmeli-suneli seasoning – 1 heaped teaspoon.
Salt – 1 tbsp. l.
Bay leaf – 2 pieces.
Allspice – 3 peas.
Ground black pepper - to taste.
Filtered water – 2 liters.
Fresh dill - one small bunch.

Recipe

We prepare the meat for rich broth.

The secret of delicious kharcho is fresh and young beef. It is best to purchase it at a market where it is sold chilled; be sure to ask the seller for a quality certificate.
We wash the meat to remove excess blood, then cut it into large pieces so that the beef cooks quickly. Place in a saucepan, pour in filtered water, cover with a lid and set to cook.
When the water in the pan begins to boil, foam will appear, which will need to be removed immediately until it boils completely.
Having completed the above steps, reduce the power of the burner by one, add salt, add bay leaf and allspice. Cover with a lid and cook until fully cooked for 40 minutes.
We wash the carrots, remove the peel with a housekeeper, rinse again, cut into small cubes, see the step-by-step photo.
Peel the onion and cut it into small cubes.
Pour into the frying pan vegetable oil, fold onion and carrots. Fry the vegetables on high burner power with constant stirring until golden brown.
We wash the tomatoes, then put them in a deep container, pour boiling water over them and set aside for 2 minutes. We do this procedure in order to remove the peel from the tomato.
Easily remove the peel and cut into cubes.
On the remaining spiced oil from fried vegetables, simmer the tomatoes with tomato paste.
Wash the round grain rice several times until the liquid becomes lighter.
Remove the husks from the garlic and cut into thin rings.
Remove the meat from the broth, cool and cut into medium cubes. We also catch bay leaves and sweet peas, since the broth has already absorbed the spicy aroma of spices, and finally filter through a fine sieve.
Place fried vegetables and beef in a saucepan with broth, bring to a boil, add rice and khmeli-suneli seasoning. Cook the soup until tender for 15 minutes.
Five minutes before the end of cooking the kharcho, add chopped garlic, sautéed tomatoes and sprinkle with ground black pepper.