How to cook soup kharcho at home

Kharcho soup is considered a traditional Georgian dish. Generous housewives serve him to the table, wanting to please the guests. The recipe for the first dish has flown around many countries and is firmly rooted in the kitchen book of many families. Traditionally, kharcho is made on the basis of beef with the addition of chili pepper. However, those who do not like spicy, you can exclude the burning component. The housewives use pork, chicken and mutton as meat, it all depends on personal preferences. Consider the popular cooking technology in order.

Features cooking soup Kharcho

1. Kharcho is translated from Georgian as “beef”. It is easy to guess that the soup is prepared on the basis of cow meat. However, the canon as such does not exist. At the mention of Kharcho soup, it is often explained on the basis of what meat the dish is cooked.Many housewives vary the recipe at the discretion of the family, which does not make the soup less tasty.
2. As a rule, the first dish is characterized by sourness and sharpness, which is achieved by adding chili peppers. The so-called “tklapi” is used as the acid component. It is prepared from unripe cherry plum, often growing in the southern regions. Due to the unique technology of tklapi, the composition is also called lavash on the basis of cherry plum. Plums and dogwood are mashed, then laid out in a thin layer on a parchment-covered baking sheet. After that, the composition is dried in the oven or in the sun.
3. An alternative option for giving sour taste to a kharcho dish is considered to be added to the composition of tkemali - cherry plum sauce. It is usually difficult to obtain basic components in other countries. In most cases, the ingredients can be purchased in native Georgian stores or kneaded independently. If it is not possible to use the acidic component, replace it with tomato paste, cherry plum, lemon (put in soup when served to the table), pomegranate juice, adjika, purchased tkemali.
4. To add spicy spicy soup to the chilli pepper will help, with this approach as a dried ground composition, and a fresh copy. In the latter case, it is necessary to exercise caution.The moment you start chopping a vegetable, inflammation may appear on your hands. For this reason, it is recommended to carry out manipulations with gloves.
5. If the kharcho is cooked on the basis of rice, it is preferable to use a composition of long, rather than round grains (not forbidden). It is important that the rice is not steamed. Before cooking, pour the cereal with cold water, let it stand for about 3 hours. During this period, the liquid will suck starch. If there is no time to soak, rinse the product 10 times. Such a course will ensure the soup is not muddy, but a translucent consistency without a whitish hue.
6. Georgian cooks are very generous, they never feel sorry for the products. In the soup kharcho can not save on meat and greens, a different behavior indicates the hostility of the hostess. It is preferable to use fresh bunches of dill, parsley, celery. Some cooks prefer to supply the dish with mint leaves (in moderation).
7. If we talk about seasonings, they are added according to personal wishes. Obligatory spice is hops-suneli. The dried composition includes dried leaf of laurel, red pepper (chilli), lemon balm, fenugreek, etc. Some recipes suggest adding suneli-ucho.After adding seasoning to hot dishes, the characteristic flavor of nutmeg appears.
8. If we talk about the consistency of soup kharcho, it is so thick that the product most likely refers to sauces or second courses of a different kind. As a rule, according to tradition, the composition of dunk pita bread. If we talk about tomatoes, added to the kharcho, they first remove the skin (the procedure is called blanching). To do this, make a cut cross on the surface of the tomato, then scald the vegetable with boiling water.
9. As mentioned earlier, the kharcho is prepared on the basis of beef. However, experienced housewives prefer to replace it with pork, chicken, lamb. Choose meat with fatty layers to make the dish rich. Traditionally, garlic is added to the kharcho. You can skip it through a press or use it as a whole, it all depends on individual preferences.

Soup Kharcho: classics of the genre

• onions - 3 pcs.
• rice (preferably long grain) - 60 gr.
• beef meat - 550-600 gr.
• carrots - 1.5 pcs.
• walnut - 45 gr.
• fresh dill - 40 gr.
• fresh parsley - 20 gr.
• tkemali - 40 gr.
• garlic - 5 cloves
• seasonings
• chilli pepper - 1/3 pod
• fresh mint - 1 sprig

1. First you need to cook the broth. To carry out the procedure correctly, wash, dry and chop the brisket into cubes (about 3 * 3 cm in size). Make sure that the soup is not present separate fatty pieces.
2. Send the product to the container, fill with filtered cold (!) Water, bring the composition to a boil at a low power. Cook the soup for about two hours.
3. At this time, proceed to the processing of vegetables. Chop the onion into thin half-rings, then chop into small slices. Peel the carrots and cut into thin strips.
4. Do not rush to send onion with carrots into the broth, at first tkemali is added. Scoop 40 gr. sauce, stir, wait 10 minutes. Send chopped vegetables to the pan, cover with a lid, cook for half an hour.
5. Take the walnuts, fry them in a hot frying pan without adding vegetable oil. The duration of heat treatment is usually 5-7 minutes. After that, the kernel must be passed through a blender, making flour from them.
6. Pass the garlic teeth through the press, combine with nuts, add to the soup. Send here the washed or soaked rice, boil until the seeds swell.As soon as this happens, pour in your favorite spices.
7. Evaluate the soup to taste, if necessary, salt, pepper, add more hops-suneli. Send in a third of the chilli, stew the composition 5 minutes. If kharcho is not sour enough, add pomegranate juice or tomato paste.
8. Wash and chop the greens, season the soup with it. Do not rush to turn off the burner, otherwise the kharcho will quickly sour in the presence of fresh greens. Continue heat treatment for 5 minutes. When the time expires, add a sprig of fresh mint, cover with a lid, let it brew for half an hour.

Fish Kharcho Soup

• pea pepper - 5 pcs.
• laurel leaf - 6 pcs.
• onions - 1 pc. (large)
• salt - to taste
• parsley root - 1 cm.
• celery root - 1 cm.
• long grain rice - 160 gr.
• sea ​​fish (any) - 350 gr.
• garlic - 3 teeth
• tkemali - 45 gr.

1. Fish for soup Kharcho brewed in vegetable broth, choose the marine life with the maximum degree of fat. Pour into a saucepan 1.5-2 liters. filtered water, add the peas, salt. Grate the celery root and parsley, add to the total mass.
2. Send the bay leaf, garlic through the crusher, into the pan.Peel the onion, cut it into 2 or 4 parts, send it to the broth. Boil the composition on medium power for about 25 minutes.
3. While the broth comes to readiness, gut the fish, cut off the fins and remove the scales. Wash, chop into large pieces, put into broth. Depending on the size, the fish must be cooked for 20-30 minutes.
4. 10 minutes after starting the processing of the fish, send the washed or soaked rice to the pan. Cook the kharcho soup until the rice is cooked. Complete the procedure by adding a tkemali (5 minutes before the burner turns off).
5. Experienced housewives prefer to decorate fish kharcho with mint leaves and fresh greens. Absolutely everything will do: cilantro, dill, parsley, celery.

Chicken Kharcho Soup

• boneless chicken - 350 gr.
• onions - 2 pcs.
• garlic - 4 teeth
• walnut (peeled kernels) - 120 gr.
• tomatoes - 6 pcs. medium size
• salt - to taste
• seasoning is at the discretion
• Fresh parsley - 30 gr.
• fresh dill - 40 gr.

1. Chicken fillet can be replaced with legs, to eventually get rich broth. Some housewives prefer to cook kharcho based on domestic duck or broiler. Choose parts that have the maximum amount of fatty streaks.
2. Wash the meat, cut it into small cubes, pickle in salt and spices.Pour the vegetable oil into the pan, fry the chicken until golden brown. After that, pour a little filtered water into the pan, simmer the product for another 10 minutes.
3. Broth can be prepared after pre-frying. To do this, move the entire contents of the pan to a thick-bottomed pot, cover with water, cook for 35-60 minutes. The duration of languor depends on the shape of the meat, the "home" copies are prepared longer.
4. Chop the onion in half rings or small squares. Pass the garlic through the press, add to the onions. Fry over low heat until browned. Make sure that the composition is not burnt.
5. Make an X-cut on the tomatoes, lower in boiling water and leave for 40 seconds. After this period, remove the skin, chop the tomatoes into cubes, add to the broth.
6. Fry the walnut kernels in a dry frying pan for 7 minutes. After that, grind the composition into dust with a blender or garlic crusher. Send the nut to the soup, after 10 minutes, supply the first dish with salt and seasoning.
7. Chop fresh greens, not necessarily use parsley and dill. Cilantro, celery, etc.After adding the greens, cook the soup for another 3 minutes, turn off the stove and let the stew brew for half an hour. Serve with a mint leaf.

Mutton Kharcho Soup

• mutton (brisket) - 550 gr.
• parsley root - 20 gr.
• onion - 1 pc.
• ground black pepper to taste
• salt - to taste
• rice - 145 gr.
• tkemali - 35 gr.
• Adjika liquid - 30 gr.
• tomato paste - 20 gr.
• garlic - 4 heads
• fresh parsley - third of the bunch
• fresh dill - 1 bunch
• dry chili pepper - on the tip of a knife
• olives or olives (for decoration)

1. Mutton-based kharcho soup is made from low-fat tenderloin, brisket is best suited. Rinse the product with running cold water, dry with napkins or towels, chop into small pieces (size 3 * 3 cm).
2. To prevent the meat from losing its juice during cooking, fry the pieces in a pan with the addition of vegetable or butter. It is quite enough 5 minutes of heat treatment (for this period, the lamb is covered with a crust).
3. 2 minutes until cooked, add the parsley root, after rubbing it on a fine grater. Transfer the meat to a saucepan, fill it with warm drinking water and send it to the stove.Chop onions, send it to the meat.
4. Salt, pepper the dish, add dry chili pepper, mix. Boil the broth for 1 hour, then pour the washed or soaked rice. Pour in liquid adjika, tkemali, tomato paste.
5. Pass the garlic through the crush, mix with the chopped dill, parsley and cilantro (optional). Cook until rice is ready, then let the soup stand under the lid for another half hour. Serve with a slice of lemon and olives.

Pork Kharcho Soup

• rice (any, but not steamed) - 140 gr.
• pork pulp - 550 gr.
• walnut (peeled kernels) - 80 gr.
• onions - 3-4 pcs.
• tkemali - 50 gr.
• garlic - 4 teeth
• dill (fresh) - half a bunch
• parsley (root) - 10 g.
• seasoning to taste

1. Wash the pork, dry it with paper towels, chop the meat into cubes. Pick up the enameled pan, send the meat into the cavity and pour 2 liters. water. Simmer for 2 hours. Throughout the longing, remove the foam with a skimmer.
2. After the specified period, remove the meat, skip the broth through 2 layers of gauze, then boil again. Send the pork inside, add pre-soaked or washed rice.Chop the onion, rub the parsley root, send the vegetables into the broth.
3. After 10 minutes, add seasoning. Fry the walnut kernels in a hot, hot frying pan, mash in a mortar. Mix the mass with tkemali sauce, toss in the soup. Boil for a quarter of an hour, then add garlic passed through a press.
4. Kharcho will be ready in 10 minutes. Crush the greens, sprinkle with it the finished dish, let it brew for half an hour. Some housewives prefer to supply the pork soup with mint leaves and a slice of chili pepper.

Kharcho soup: recipe for multicooker

• garlic - 7 cloves
• carrots - 1 pc.
• vegetable oil - for frying
• Bulgarian red pepper - 2 pcs.
• onion - 1 pc.
• chicken fillet - 0.5 kg.
• long grain rice (not steamed) - 150 gr.
• potatoes - 3 tubers
• fresh parsley - 1 bunch
• fresh dill - 1 bunch
• bay leaf - 5 pcs.
• black pepper on the tip of a knife
• salt - to taste

1. Wash the chicken, dry with paper towels, remove the film. Chop the fillet in small cubes, peel and chop the onion in half rings. Crush carrots into strips, do the same with bell peppers.Remove the rind from the potato, chop into cubes approximately 1.5 * 1.5 cm in size.
2. Rinse the rice 7-10 times to make the water completely clear. Optionally, you can pre-soak the grains, leaving them for 4 hours in cool water. Pour vegetable oil into the multicooker bowl, send onion half rings, chopped carrots and paprika into the cavity.
3. Turn on the "Roast" mode, set the timer to 10 minutes. Constantly stir the composition so that it does not stick. When the vegetables are fried, remove them, do the same with the chicken pieces (processing time is 25 minutes).
4. Mix chicken with vegetables, add chopped potatoes, rice. Fill with warm filtered water, set the function “Stewing”, boil the soup for 1.5 hours. An hour after the start of cooking, add chopped herbs and garlic, salt, pepper, add spices.

Kharcho soup is considered to be a traditional Georgian dish. It is served to the table at family parties, is prepared as a main course for lunch or dinner. View recipes based on pork, beef, lamb, fish, chicken. Add chili pepper as you like, substitute tkemali with pomegranate juice, sour tomato paste or cherry plum sauce.Pour your favorite seasonings; marjoram, saffron, hops-suneli, laurel leaf, black pepper are considered the most suitable.

Video: principles of cooking kharcho