Kharcho soup at home - 5 best step-by-step recipes

I continue to expand the arsenal of recipes collected on the site. Today I will tell you how to cook kharcho soup at home. This Georgian dish is liked by men and every housewife should have a step-by-step recipe for it.

The basis of the classic kharcho is a dried plum, which gives a sour tint. The composition of the soup must include walnuts. Kharcho used to be made exclusively from beef, now they use pork, lamb or chicken.

In today's article, consider the common recipes of kharcho, and I'll start with the classics. It is problematic to recreate the classic Georgian delicacy, since it is impossible to find mashed plums in Russia, which is the basis of the soup. It is replaced with tkemali sauce, which is sold in supermarkets.

Classic Kharcho Recipe

The classic Kharcho recipe involves the use of a large number of seasonings, walnuts, cream sauce and garlic. The end result depends on the quality of the meat, which should be greasy and fresh. The brisket is suitable for this purpose.

• Wash the beef thoroughly, remove the veins and cut into small cubes. Put in a saucepan, fill with three liters of water and boil for 2 hours on minimum heat. Remove the foam with a slotted spoon while boiling.
• Wash rice groats several times in cold water and send to a pan with cooked meat. Cook for fifteen minutes.
• Fry the finely chopped onion in oil until golden brown, add the chopped walnut kernels to the pan and mix. After a minute, send the contents of the pan to the beef broth, cook for a quarter of an hour, pour salt and spices.
• Add the sauce to the soup. After ten minutes of cooking, turn off the fire, and in the pan with kharcho send chopped garlic. Set aside soup to insist.
• Lastly, put in the kharcho washed and finely chopped parsley, which will be the final touch and give the dish a unique flavor.

If you plan to please the delight of children, reduce the amount of pepper.

How to Make Beef Kharcho

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

If regular soup or borscht is no longer fun, use this recipe or see 10 delicious beef broth soups. It will help to diversify the daily diet and bring some bright colors.

• Beef - 1 kg.
• Rice - 0.5 cups.
• Beam - 1 head.
• Carrot - 1 pc.
• Celery - 1 root.
• Tomatoes - 4 pcs.
• Garlic - 1 head.
• Walnuts - 0.5 cups.
• Dried cherries - 1.3 cups.
• Cherry plum paste - a piece of 10 by 10 cm.
• Paprika, parsley, laurel, lemon juice, vegetable oil.

1. Before cooking, thoroughly wash the meat, fill with water and cook the beef broth with the addition of several leaves of laurel and chopped celery.
2. Strain the finished broth and dip the cherry plum paste into it to soak. Remove the beef from the pan, cut into small pieces and send back.
3. Peel the tomatoes from blanching.Stew the tomatoes to make a uniform paste. Together with cherries, chopped onions and diced carrots, send it to the soup.
4. When the vegetables are soft, add rice to the kharch and cook for about 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, add chopped greens to the kharcho, and remove the pan from the stove. Before serving, the soup must be infused for about twenty minutes.

This soup will give a fitting rebuff to even classic kharcho. What to say about traditional soups and borschthat have long been commonplace for us.

Lamb kharcho

As practice shows, not one 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 lamb kharcho soup that we will prepare is proof of this.

• Lamb - 500 g.
• Rice - 4 spoons.
• Onion - 2 heads.
• Tomatoes - 4 pcs.
• Garlic - 3 cloves.
• Peppercorns, parsley, dill, basil.
• Cilantro, laurel and vegetable oil.

1. Begin cooking with meat preparation. Wash the lamb, cut into cubes, put in a small pan and fill with two liters of water.
2. The duration of cooking the broth is an hour and a half. After an hour, add greens to the pan. Always remove foam while cooking the broth. Cook on low heat.
3. While the meat is being cooked, prepare the tomatoes. Sprinkle them with clean water and put in a container with boiling water. Remove the peel, and cut the vegetables themselves as you wish.
4. Grind the onion and place in a frying pan with hot oil. When it becomes golden, pour a couple of spoons of broth into a frying pan and simmer it over minimal heat. After 5 minutes, add chopped tomatoes, mix and simmer for 10 minutes.
5. Send the contents of the pan to a pan with almost prepared meat. After boiling the broth again, pour rice. After five minutes, enter the laurel in kharcho with peppercorns and basil.
6. There was a finishing touch. Add cilantro to the dish along with dill, parsley and garlic. After two minutes, turn off the heat and let the soup brew for an hour. Proceed to the tasting.

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

How to cook chicken kharcho

I think by this moment 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 the soup and flavor.

• Rice - 0.5 cups.
• Chicken breast - 1 pc.
• Beam - 1 head.
• Garlic - 3 cloves.
• Tomato sauce - 3 tablespoons.
• Tkemali sauce - 3 tablespoons.
• Parsley, ground pepper, hops-suneli.

1. Boil the chicken breast until half cooked. Remove the meat, chop in small pieces and return it back together with chopped onions and rice grits. Boil the soup until the ingredients are cooked.
2. A few minutes before cooking is complete, send sauces, crushed garlic, seasonings and herbs to the pan. After two minutes, turn off the fire and set the kharcho aside to insist.

This is the fastest way to make kharcho soup. Not surprising, because the chicken is cooked instantly. With what to serve liquid food, decide for yourself, but I recommend supplementing it with pita bread or tasty croutons. Such a tandem will satisfy the needs of any foodie.

Georgian Recipe

Would you like to know Georgian Kharcho recipe? I think yes. The soup has an acid base. We are talking about fresh cherry plum or sour pita bread, which is a dried plum pulp. Puree is made from the fruits, which are subsequently dried and large cakes are obtained. 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 to get a real Georgian soup will not work. You still can’t make a delicacy without walnuts and beef on the bone.

• Beef - 1 kg.
• Rice - 1 cup.
• Onion - 4 heads.
• Walnuts - 1 cup.
• Carrot - 1 pc.
• Tkemali - 1 glass.
• Garlic - 1 head.
• Dill, cilantro, coriander.
• Tomato paste - 2 tablespoons.
• hot peppers, sunli hops, salt.

1. Put the beef in a pan for cooking, pour three liters of oxen and boil over minimum heat for about two hours. Remove the meat from the pan, remove the bones and cut into pieces. Return the beef to the broth.
2. Next, send the tomato paste along with the tkemali to the pan. After 5 minutes, enter the carrot into the dish, and after 10 minutes - the onion. Cook under the kharcho lid for half an hour.
3. Make a dressing. Fry nuts in a dry frying pan and rub well in a mortar. Combine the nut powder with chopped garlic and mix.
4. Send rice to the soup, and after 10 minutes, dressing with nuts and garlic. After cooking for fifteen minutes, add salt and spices to the pan. Cook the dish for two or three minutes, enter the chopped greens, then another two minutes and that's all.
5. Before serving, let the kharcho be infused for 15-20 minutes.

Treats are best combined with pita bread, although many eat with bread. If there is no time for cooking, do meat okroshka. It does not compare with kharcho, but also deserves attention.

Georgian Kharcho is thicker than ordinary soupswhich are half composed of liquid. An integral part of the preparation is the use of a large number of spices.

Some people think that kharcho is a semi-liquid tomato porridge with added bones, which is inconspicuous and not very tasty. I do not share this opinion, except for one point. The treat is really cooked with beef on the bone. As for the features, they are represented by an unusual aroma, high satiety and low calorie content. The latter is crucial for weight watchers.

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I hope I fully disclosed the topic of the conversation and told all the secrets and subtleties of cooking Georgian soup.