Chicken, lamb, pork, beef kharcho soup - step by step recipes

Difficult to find someone who has not heard of kharcho soup. However, not everyone can cook this dish. In the article I will tell how make soup kharcho at home.

If you look at the Internet for a minute, you can understand that articles about making kharcho written a lot. Some chefs write that it is customary to cook soup from beef, while others recommend taking lamb. I believe that the type of meat is not the main point.

Chicken Kharcho Soup Recipe

I bring to your attention a chicken kharcho recipe. Undoubtedly, the traditional version of the soup involves the use of beef, but I managed to adapt the recipe for chicken.

The soup is preparing quickly, the result is impressive, and the complexity is minimal.

Among the listed ingredients is tomato paste. If you don’t have it at hand, boiled tomato juice will do.

• I cut the chicken into medium slices. If I use frozen fillet, I do not defrost it to the end, it’s easier to cut.
• I cook the fillet and rice. I put a pot of water on the stove. While boiling, I wash the rice. After boiling, I throw pieces of meat and rice into the pan. Slightly salt.
• I cut the carrots into small circles. I cut a large carrot in half rings. To get the soup a saturated color, lightly fry the carrots in oil.
• I fry chopped garlic in a pan. After a minute I add tomato paste with green onions. Mix and stew for a couple of minutes.
• Breast is boiled quickly. A quarter of an hour after the start of cooking the soup I add vegetable dressing and fried carrots to the pan. I cook for about 3 minutes.
• If I managed to find a special seasoning for kharcho, use it. If not, take the hops-suneli, paprika and parsley.

Soup ready. Be sure to put some fresh greens in each plate, and serve with bread fried in butter or oven-dried.

Cooking lamb kharcho

According to the classic recipe, you need to cook kharcho from beef, adding a little greens, walnuts and tkemali. But modern cooking allows the use of lamb.

• lamb - 600 g
• bow - 2 heads
• carrot - 1 pc.
• tomatoes - 2 pcs.
• garlic - 1 head
• prunes - 100 g
• rice - 100 g
• walnuts - 100 g
• Satsebeli sauce - 150 g
• dill greens, salt and spices

1. I wash the lamb well and cleanse it of grease and films. Cut into medium slices and put in a pan with water. I use ribs or brisket. I cook for about an hour on low heat.
2. While the meat is boiling, cut the prunes into slices. I use only loose prunes bought in the market. Thanks to prunes, the soup becomes more piquant and has a smoky flavor.
3. After 60 minutes, add prunes to the pan and cook for twenty minutes. If you do not like dried fruits, you can not use them.
4. While the frying pan is heated, the chopped onion and diced carrots. First, fry the onion in oil, then add the carrots and cook for about 10 minutes.
5. Grate tomatoes, crush garlic with a knife. I mix everything and send to the vegetables. After stirring, the carcass is about 10 minutes. I don’t add water, because tomatoes are already juicy. Add spices at the end of the stew.
6. If the meat is cooked, put the vegetable dressing in a pan.Salt and continue to cook on low heat for no more than 25 minutes.
7. I fall asleep washed rice. Mix and let it boil for seven minutes.
8. Add nuts and sauce. Sprinkle with dill and boil for about 3 minutes.

If there is no dill, celery will do. After cooking, let the kharcho brew a little. Before serving, put a couple of olives and a slice of lemon on a plate. The second can be filed pasta or minced potato casserole.

Pork Kharcho Recipe

For cooking pork kharcho I take mostly tenderloin. If it is absent, replace with meat on the bone.

• pork - 500 g
• rice - 1 cup
• tomatoes - 5 pcs.
• sweet and hot peppers - 1 pc.
• onion - 100 g
• garlic 4 cloves
• salt, greens

1. Pour rice with boiling water and leave to swell. I thoroughly wash the pork and fill it with water. I cook meat in a deep saucepan. I pour about 4 liters of water. As soon as it boils, remove the foam and reduce the heat.
2. While the meat is being cooked, I'm cooking. I send the chopped onion into a frying pan and fry in oil until golden. I add soaked rice to the meat.
3. I wash the tomatoes and pour over boiling water. After I make small cuts on the surface and send it to the dishes with water. I remove the skin and grind it, then send it to the onion pan. Carcass until juice stands out.
4. Stewing vegetables takes no more than 10 minutes. After I chop hot and sweet peppers and add to the pan to other vegetables. Stir and simmer for about 10 minutes. Salt and pepper.
5. When the rice is cooked, send the frying to the pan. It remains to cook a few more minutes, and then add the herbs and garlic.

At the end of cooking, the soup should be infused.

Classic beef kharcho

Translated from Georgian Kharcho - beef soup. The classic Georgian soup is hot and spicy. Only in this case reveals the exquisite taste of the dish.

• beef - 500 g
• rice groats - 200 g
• Satsebeli sauce - 150 g
• nuts - 100 g
• garlic - 0.5 heads
• onion - 150 g
• peppercorns - 5 pcs.
• greens, salt, red pepper.

1. I cut the beef in moderate slices and put in a medium saucepan with three liters of water. I cook for about 90 minutes, periodically removing the foam.
2. While the broth is being cooked, finely chop the onions. I chop the nuts with a blender. Fry the onion in oil until golden.
3. When the broth is cooked, I put rice in the pan and cook for about 10 minutes. Then add nuts, onions, sauce, salt and pepper. Mix and continue cooking for 5 minutes.
4. At the end of cooking, add a little crushed garlic to the kharcho, remove the pan from the stove and insist a third hour under the lid.

Video recipe

Do not forget to sprinkle with chopped herbs before serving.

How to cook kharcho in a slow cooker

Modern cafes and restaurants offer a variety of interpretations of kharcho soup. It is prepared from lamb and pork, potatoes are added, and barley is used instead of rice. It may be a wonderful soup, but it's not a kharcho.

As the classic recipe says, you need to cook it from beef. The sour taste is due to the cherry plum, and the aroma to ground nuts and herbs.

• beef - 450 g
• rice groats - 120 g
• onions - 200 g
• tkemali sauce - 60 g
• Suneli hops - 15 g
• ground nuts - 120 g
• garlic - 0.5 heads
• peas, laurel, parsley, cilantro, basil, salt

1. I wash the meat and cut into cubes. I peel onions and other vegetables. I wash and chop greens. I wash the rice.
2. I turn on the slow cooker and activate the baking mode for a third of an hour. I pour a little oil and fry the onions, sprinkle with flour and continue to fry. After adding the tomatoes and tkemali sauce.
3. I add water to the container, lay the beef, rice, coriander, pepper, hops, suneli and salt. I activate the quenching mode for an hour and a half.
4. About a quarter of an hour before the end of cooking, I put in a slow cooker nuts with crushed garlic and chopped herbs. So that the soup is infused, I keep it heated for a while.

If there is no tkemali sauce on hand, replace it with pomegranate juice or fresh cherry plum. To make the kharcho soup more spicy and spicy, put more greens and pepper in the multicooker. I use dill, parsley and celery.

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Kharcho soup is a true Georgian dish, for the preparation of which it is necessary to use Georgian spices. Perfect kharcho is much thicker than regular soup. That is why it is necessary to maintain the proportions indicated in the recipes. Only in this case you can cook a real Georgian soup.