Kharcho soup: classic recipes for making kharcho at home. Beef kharcho - delicious Georgian soup prepared according to classic and new recipes

Aromatic, satisfying and rich, kharcho soup is good for winter lunches, when it’s frosty outside and you want to warm up. Popular Georgian dish, something in between meat soup and stew, has long taken root in Russian cuisine. It's hard to resist, especially if the kharcho is prepared according to all the rules. But in order to enjoy this dish, you don’t have to go to a Caucasian restaurant. Let's talk about how to cook properly delicious soup Kharcho at home in compliance with Georgian traditions.

What is kharcho

Nobody knows when the recipe first appeared in Georgian cuisine. It is known that once the word “kharcho” was used to describe beef in a sauce made from walnuts and thin slices of dried plum puree tklapi. A little later, rice began to be added to kharcho, and now in the Caucasus it is believed that real kharcho cooked from beef, tklapi, walnuts and rice. During the summer months plum puree replace with fresh plum or tkemali sauce. It is also possible to add other products to the dish, because in different regions of Georgia, kharcho is prepared in its own way, and each recipe claims to be a classic. The delicious beef broth with its piquant plum sourness, delicate flavor of walnuts and spicy aroma of spices and herbs remains unchanged. Sometimes plums are replaced with prunes, tomatoes, tomato paste or pomegranate juice.

Cooking kharcho soup correctly: preparing the meat

Classic soup Kharcho is usually prepared from beef, but since there are many various recipes For this dish, it is permissible to use lamb, pork and chicken. The meat must be the freshest and highest quality. It is best to take beef with a bone, pork ribs or fillet, lamb brisket, shoulder or neck, and if you decide to cook chicken kharcho, both thighs and breast will do. The meat is washed well, cleaned of films and tendons, but whether it is worth removing bones and fat is a personal matter for each housewife. Some cooks believe that bones add richness and flavor to the broth. If you cook dietary option kharcho, then fat, of course, will be superfluous, although with it the soup turns out much tastier. The meat is removed from the finished broth, the broth is filtered, the meat is separated from the bones, cut into pieces and returned to the broth. The basis for Georgian kharcho is ready!

Secrets of cooking kharcho

IN ready broth put well-washed rice of any kind, except crushed and steamed. Ideal for this dish round rice, which looks very appetizing when boiled. While the rice is cooking, add sauteed rice until golden crust onion, bay leaf, lightly mashed black peppercorns, crushed walnuts, pieces of cherry plum or fresh plum puree (prunes, tkemali, pomegranate juice). In some recipes you can also find tomatoes - they are usually used without skin in crushed form. But it is best to take cherry tomatoes, which give the soup originality. Towards the end of cooking, spices are introduced into the kharcho - suneli hops, red capsicum, saffron, coriander, adjika and any delicious spices. If you are cooking for children, do not add this to the dish. spicy seasonings. After the soup is ready, add finely chopped garlic, chopped parsley, cilantro, rosemary and celery greens to the pan.

The sequence of adding ingredients and cooking time may vary depending on the recipe. Sometimes kharcho is prepared with bell pepper, carrots and potatoes, Italians generously add olives and basil to the dish, and the French prepare kharcho with cheese and cashew nuts. The soup is steeped for 20 minutes to make it more piquant, spicy and rich.

Cooking classic beef kharcho at home

Classic soup is cooked on beef broth without onions, carrots, potatoes and tomatoes. Cook broth from 400 g of beef on the bones and 2 liters of water - this will take about 2 hours. Strain the broth, separate the meat from the bones, cut it into pieces and put it back into the pan. Add 4 tbsp to the broth. l. rice, a few sprigs of parsley and cilantro (then do not forget to take them out), and when the rice becomes soft, add half a glass of roasted crushed walnuts to the soup. At the very end of cooking, add a finely chopped head of garlic, the remaining chopped herbs, salt, 1 tsp. hops-suneli, tklapi plate or 3 tbsp. l. tkemali A pleasant sourness is a must in kharcho - it is this that gives the dish a unique Georgian flavor.

If you want to learn more about how to cook kharcho, take a look at our catalog with recipes and photographs, experiment and surprise your guests. Kharcho soup is served with fragrant homemade bread or lavash. This dish is not only appetizing, but also healthy - maybe that’s why there are so many long-livers in the Caucasus?

This soup is the pride of Georgia. Properly cooked soup always turns out rich and aromatic. If you cook kharcho according to the classic recipe with rice, you will be able to make food for your loved ones, as in Georgian restaurant. Made from beef. But you can cook delicious food with other types of meat, rich dish. There is no strict preparation recipe in Georgia. Regions differ in preparation from each other, so it is possible to choose one step by step recipe whichever one you like best.

Kharcho soup - a classic recipe with rice

This recipe is suitable even for those who are just starting to get acquainted with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe is spicy and tasty.

Ingredients:

• rice – 120 g;
• beef brisket – 370 g;
• onions – 3 pcs.;
• prunes – 4 pcs.;
• garlic – 4 cloves;
• dill – 20 g;
• hot chili pepper – 1.5 pods;
• vegetable oil – 20 ml;
• parsley – 20 g;
• tklapi – 1 tbsp. spoon;
• water – 8 glasses;
• cilantro – 20 g;
• tomato puree – 70 g;
• hops-suneli - 1 tbsp. spoon;
• salt.

Preparation:

1. Wash the meat, cut into pieces. Place in a saucepan. Pour 500 ml of water. The beef should be completely submerged in liquid. Boil.
2. Chop the onion.
3. Chop the garlic.
4. Mix chopped cilantro with tomato paste.
5. Place in one container and stir.
6. Pour in suneli hops. Fry for two minutes.
7. Transfer to beef.
8. Add pepper, tkemali, rice and prunes. Pour in the remaining water. Add salt. Boil on maximum heat.
9. Add chopped greens. Let it brew.

Cooking in Georgian

In the present Georgian recipe Only beef is used. Business card of this soup are walnuts.

Ingredients:

• fatty beef with bones – 750 g;
• cilantro – 30 g;
• garlic – 5 cloves;
• onions – 3 pcs.;
• parsley – 20 g;
• tomato puree – 70 ml;
• ground red pepper – 7 g;
• tkemali sauce – 75 ml;
• walnuts – 150 g;
• rice – 225 g;
• peppercorns – 7 g;
• hops-suneli – 7 g;
• bay leaf – 3 pcs.;
• hot red pepper – 3 pods.

Preparation:

1. Place the beef in water and bring to a boil. The resulting foam must be constantly removed.
2. After boiling, switch the burner to the middle position. Boil for an hour if the meat is young. If the beef is old, it will take two hours.
3. When the meat is cooked, remove and cool. Separate from the pit.
4. During cooking, small bones may remain in the liquid, so the broth should be strained.
5. Grind the meat into small pieces. Transfer to broth.
6. Remove the skins from the onions and chop.
7. Peel the garlic and crush it with a rolling pin.
8. Chop the cilantro, then the parsley.
9. Add the washed rice to the broth.
10. Place greens and onions.
11. Boil for a quarter of an hour.
12. Pour in tkemali sauce, add garlic.
13. Add salt and suneli.
14. Chop the nuts. Add to the broth along with bay leaf and pepper.
15. Boil for a few minutes until the rice is done.

Real kharcho soup is made from beef with the addition of hot spices - try it at home.

For kharcho, we take lean beef with bones, add potatoes (in Georgian kharcho there may not be any), long rice, always garlic and a set of spices that provides unique taste traditional Georgian dish.

• beef on the bone - 400 g
• potatoes - 4 pcs.
• garlic - 3 teeth.
• fresh dill - puch.
• green onion - bunch.

For refueling:

• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1 tbsp. l.
• Refined sunflower oil - 2 tbsp. l.
• long grain rice - 70 g
• salt - 2 tsp.
• hop-suneli mixture - 1 tbsp. l.

Rinse thoroughly good piece beef under running water, it’s good if it has a bone, in which case the broth will be more rich.

Put the meat in a saucepan to cook, wait until it boils and skim off the foam. The primary broth boils for 5-10 minutes, then it needs to be drained, rinsed the meat thoroughly, and poured clean cold water, and we cook our kharcho soup with beef using the secondary broth.

We peel, wash and cut fresh potatoes. The cutting for soup is not important, as you are used to (straws, cubes). Dip the potatoes into the kharcho broth.

A medium-sized onion must be peeled and cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a coarse or fine grater.

It is better to wash long rice in advance and soak it in cold water.

Heat the oil in a frying pan with high sides, mix the onions, carrots, add a tablespoon of pasta, 150 ml of water, rice, salt, spices. The dressing for kharcho should be thick. Mix everything thoroughly, cover with a lid, and leave to simmer for 15-20 minutes.

Preparing the garlic. We peel the cloves and press them with a press. We will place it in the kharcho soup 5 minutes before full readiness, otherwise if it boils for a long time, it will lose its aroma.

We take the beef out of the broth, cool it, separate it from the bone, and cut it into 1.5-2 cm pieces. Place it back into the broth for kharcho. We also pour the prepared frying with rice there. Cook over low heat for another 15-20 minutes. Don't forget to add garlic. Kharcho soup with the most tender beef ready!

Recipe 2, step by step: beef kharcho soup with rice

There is nothing complicated in the mechanism for creating such a dish. The first time I made a wonderful Georgian beef Kharcho, the main thing is to follow the recipe.

• Beef 500 g
• Water 1.4 l
• Rice 100 g
• Chopped walnuts 100 g
• Tkemali sauce 60 g
• Onions 100 g
• Vegetable oil 15 g
• Sweet pepper 150 g
• Red ground pepper 5 g
• Seasoning “Khmeli-suneli” 10 g
• Garlic 10 g
• Tomato paste 70 g
• Bay leaf 2 pcs.
• Cilantro bunch
• Salt to taste

Place 500 grams of beef in the prepared pan, add 1.4 liters of water, add two bay leaves, and place over high heat. Be sure to cover with a lid - it will boil faster.

When the meat has boiled, remove the foam with a slotted spoon and reduce the heat. Now the meat should be cooked for at least an hour over low heat under the lid. Ideally, an hour and a half, but you don’t always have time to wait that long, I know from myself.

When the broth is ready, you need to catch the meat and leave it to cool. Strain the broth itself through a fine sieve into another pan - this way the soup will come out clear.

Cut the cooled meat into small pieces portioned pieces, remove the pit.

Sliced boiled beef return to the broth, place the pan on medium heat and wait until it boils. Don't forget to cover with a lid.

Rinse 100 grams of rice well, add it to the boiled broth with meat, let it boil.

Wash and peel 150 grams of sweet pepper, cut it into cubes and add to the pan immediately after the rice. You can also cut into strips - do as you like.

While the rice is boiling, fry 100 grams of finely chopped onion in a frying pan with 15 grams of oil until soft and golden brown.

While the onions are frying, prepare the nut-garlic mixture. To do this, crush 100 grams of chopped walnuts and 10 grams of garlic in a mortar.

Add 70 grams of tomato paste to the fried onions directly into the frying pan and mix thoroughly.

Turn the heat down, add the prepared mixture of nuts and garlic to the dressing, stir and remove the pan from the stove.

Add the freshly prepared dressing to the boiling soup and stir.

Add 60 grams of Tkemali sauce, 5 grams of ground red pepper, 10 grams of Khmeli-Suneli seasoning, chopped small bunch of cilantro, salt to taste, stir, cover with a lid.

After two minutes, turn off the stove. The soup is almost ready. He just needs to brew for about 10-15 minutes under closed lid. Bon appetit!

Recipe 3: Georgian beef kharcho (step by step)

• beef - 600 grams;
• rice - 0.3 cups;
• water - 2.5-3 liters;
• onions - 3-4 pieces;
• walnuts - 0.5 cups;
• cilantro - 3 tbsp. spoons;
• basil - 3 tbsp. spoons;
• parsley - 3 tbsp. spoons;
• garlic - 3-4 cloves;
• hot red pepper - 1 teaspoon;
• ground black pepper - 1 teaspoon;
• coriander - 1 teaspoon;
• cinnamon - 0.5 teaspoon;
• hops-suneli - 2-3 teaspoons;
• bay leaf - 2-3 pieces;
• tomatoes - 100 grams

Cut the meat into 2-3 centimeter pieces and cook after boiling over low heat for 2-2.5 hours. Or, if you have bones, then cook them and then cut them off.

If the water has boiled away too much, don’t be afraid, add boiling water. We check the readiness of meat by how it easily falls apart into fibers, and the connective sinewy tissues turn into jelly.

If it’s ready, take the meat out of the broth (we’ll return it at the very end) and add rice, previously washed in cold water, preferably seven times.

Most likely, you will feel that there is not enough rice for this amount of broth. At least it always seems that way to me. But don't worry, everything will be fine once it's cooked through. If you put more, then in the end you will safely get not soup but rice porridge, however, also delicious. This has happened to me more than once. Let me remind you, one third of a faceted glass for 2.5-3 liters of broth.
Next, wait 15 minutes and make the first bookmark.

The first filling consists of onions, tomato base, ground walnuts and bay leaves. We simmer the onion, cut into small cubes, in two tablespoons of vegetable oil until transparent.

Under no circumstances do we bring it to golden brown. IN this recipe this is not allowed. Add some salt to it in a frying pan to release the juice and simmer over low heat. Add tomatoes. In my case, this is a preparation from the summer consisting of ground and boiled tomatoes. You can also use tomatoes (a couple of pieces) and even tomato paste(a couple of teaspoons) diluted with water. Increase the heat, simmer our onion-tomato mixture for 3-5 minutes and pour it into the soup along with bay leaves.

Add pre-ground walnuts.

Put back the pieces of meat. Salt to taste.

After 5-7 minutes, make a second batch consisting of ground spices. Namely, from ground red and black pepper, coriander seeds, cinnamon and suneli hops.

The third bookmark is in another 5 minutes. We add finely chopped garlic and a lot of our various chopped greens.

Immediately turn off the heat and leave covered for another 5 minutes.

That's it, ready.

Pour into a plate and enjoy.

Recipe 4: how to cook beef kharcho soup

In Georgian cuisine there are various recipes preparing all kinds of dishes, including kharcho, which is considered one of the most delicious soups. It is prepared from beef breast, rice and special seasonings. We offer a recipe for beef kharcho, which can become one of your favorites, primarily because of its spicy and spicy taste and aroma. Treat yourself and your family by preparing this unconventional dish.

• Beef meat on the bone 1 kg
• Carrots 2 pcs.
• Onions 2 pcs.
• Garlic 1 head
• Rice ½ cup
• Tomato paste 4–5 tablespoons
• Adjika 1–2 tablespoons
• Vegetable oil 5–6 tablespoons
• Parsley (dried) 1-2 tablespoons
• Bay leaf 1–2 pcs.
• Table salt 1/3 teaspoon
• Black peppercorns 10 peas
• Ground red pepper ¼ teaspoon
• Khmeli suneli - 1 teaspoon

Fresh beef must be washed under running cold water and cut into several pieces. Pour water into a large saucepan, place it on high heat, and place the meat in it. Peel the carrots and onions, wash them and place one vegetable at a time in the pan. When the water boils, reduce the heat, throw in the bay leaf, black peppercorns and salt and cook for 2 - 2.5 hours.

When the broth is cooked, remove the meat and vegetables and place in another pan. The garlic needs to be peeled, washed, crushed first with a press, then with a knife so that it turns into pulp. The remaining raw carrots grate, cut the onion into half rings or small pieces.

Pour oil into a frying pan, heat over high heat, then reduce it and place tomato paste and garlic there, fry, stirring for 5 - 10 minutes, add chopped onion. When the onion softens, add the carrots and fry for 3 - 4 minutes. After this, pour 1 - 1.5 ladles of broth and add salt. Simmer the vegetables for another 10-15 minutes.

When the vegetables are stewed, pour the roast into the broth. Boiled meat must be separated from the bones. Next, peel, wash and cut the potatoes into cubes. Rinse the rice under running water in a sieve or colander. Place all this in a pan with broth and fry, season with spices: suneli hops, adjika and red pepper. When the rice and potatoes become soft, the kharcho soup is ready!

This recipe makes 10 – 12 servings. Serve the beef kharcho hot, pour it into plates and sprinkle with parsley. You can cut pieces of black bread or add croutons fried from the soup to the soup. white bread on sunflower oil. Bon appetit!

Recipe 5: classic beef kharcho (with photo)

Classic soup kharcho - very satisfying and delicious dish Georgian cuisine. To obtain a rich broth, beef is usually used, although there are recipes using lamb or other meat. Characteristic feature Kharcho soup has a slight sourness in taste, obtained from tklapi (dried plum pulp) or plum sauce tkemali In the absence of these ingredients, some housewives add regular tomato paste to the soup, but this is not recommended, because the taste of the dish will not be the same.

As a rule, kharcho is prepared with hot pepper and plenty of garlic, although you can always control the dosage of “hot” ingredients yourself, adjusting the recipe to your personal taste preferences.

• beef on the bone - about 500 g;
• onion - 1 pc.;
• rice - 100 g;
• tkemali sauce - 2-4 tbsp. spoons or to taste;
• hops-suneli - 1 tbsp. spoon;
• ground red hot pepper (or chili pod) - to taste;
• black allspice- 2-3 peas;
• bay leaf - 1-2 pcs.;
• garlic - 4-5 cloves;
• fresh cilantro - a bunch;
• walnuts - 100 g;
• vegetable oil- 2-3 tbsp. spoons;
• fresh tomatoes - 2 small;
• salt - to taste.

Pour water over the beef and bring to a boil. Remove the foam and boil the meat for 1.5-2 hours (until cooked). Don't add salt yet - just throw in the peppercorns and bay leaf. At the same time, finely chop the onion and fry in vegetable oil for a couple of minutes.

We peel the tomatoes; to do this, we make cross cuts on the tomatoes.

Pour boiling water over the vegetables and let sit for 5 minutes, then immediately rinse with cold water. After such actions, the skin will be removed very easily.

Puree the tomato pulp with a blender or chop it with a knife and add it to the already soft onion. Cover the pan with a lid and simmer the mixture over low heat for 3-5 minutes.

Remove the finished meat from the broth. We lay the stewed tomato puree onion.

Next we load the pre-washed rice grains. Cook the soup at low simmer for 10 minutes.

At the same time, separate the boiled meat from the bone and cut into arbitrary pieces. Immerse in broth.

Add suneli hops and hot pepper to taste. Instead of ground, you can use fresh pepper chili - for this you need to cut the pod lengthwise and chop finely, after removing all the seeds.

Chop the walnuts. This can be done using a blender or any other suitable method, for example, grating coarse grater or grind it in a mortar. Add nuts to almost finished soup.

Add tkemali sauce, which will add a slightly sour taste characteristic of kharcho soup. The dosage of the sauce can be varied according to personal taste. Cook the soup for another 10 minutes. At the end, add salt, finely chopped cilantro and squeeze out the garlic.

Leave the first dish covered for 10 minutes, then pour into portioned plates and serve. Classic kharcho soup can be supplemented with a piece of fresh pita bread.

Recipe 6: the most delicious kharcho soup with beef

Beef kharcho soup is a spicy and somewhat spicy soup made with beef. They also add to it dried plums tklapi and walnuts. In addition, in such Georgian soup chick is sent whole set all kinds of spices that subtly emphasize the taste of this dish.

Kharcho is one of the brightest representatives of Georgian cuisine. It’s not easy to prepare, and besides, it takes a lot of time to prepare! However, the result is worth it. Having tried this soup once, you will no longer be able to deny yourself the pleasure of eating it again.

Join us in preparing delicious Georgian beef kharcho soup. By following the instructions given below in the photo recipe, you will not experience any problems during the cooking process!

• beef brisket – 900 gr
• Polished coarse grain rice - 180 g
• onions - 8 pcs
• carrots – 150 gr
• celery – 100 gr
• garlic - 5 cloves
• cilantro - 30 gr
• dried basil - 1 tsp.
• zira - 1 tsp.
• ground coriander - 1 tsp.
• ground chili pepper - 1 tsp.
• fenugreek seeds - 5 g
• saffron - 0.2 tsp.
• sea ​​salt - 1 tsp.
• vegetable oil - 40 ml
• tkemali sauce – 120 gr

We will start preparing our kharcho with meat. It needs to be washed thoroughly. Then put the beef in a deep pan, fill it with water and send it to cook on the stove. Over time, foam will begin to form on the surface of the water; it must be removed. Then the broth will turn out beautifully transparent.

As soon as the foam stops forming, add the washed and peeled vegetables to the broth. Cook all this over low heat for about an hour and a half, until the beef is completely soft. Then remove all the vegetables from the broth, as well as the meat itself. Cool the beef slightly, chop it finely and return it to the broth. You can safely throw away your vegetables!

Now let's do the onions and garlic. Peel the onions and finely chop them. Add them to our Georgian kharcho we will be sautéed. Next, peel the garlic cloves and chop them finely. We will add this ingredient at the very end and fresh.

At this stage we will fry the onion. It should soften and acquire a golden hue. After this, you can safely send it to the boiling broth.

Now we add rice to the broth, which should be washed in advance.

Now it's the turn of the spices. They must be mixed in a mortar and crushed thoroughly. Then add the spice mixture to the soup.

Wash the cilantro thoroughly and chop it finely. Then we put it in a mortar with garlic, sprinkle it all with salt. We knead this mixture, but don’t rush to add it to the kharcho soup! We will do this at the very end of preparation.

Now you can acidify our beef kharcho soup.

We use tkemali sauce as an acidulant. Add it little by little and be sure to taste the soup!

When the rice is ready, add a dressing of crushed garlic, cilantro and sea ​​salt. Turn off the heat and let the dish sit for at least ten minutes.

Georgian beef kharcho soup is ready! It should be served hot, garnished with a sprig of cilantro.

Recipe 7: beef soup kharcho at home

• Walnuts 150 g
• Tkemali 200 g
• Khmeli-suneli 15 g
• Greens to taste
• Rice 150 g
• Onion 400 g
• Garlic 20 g
• Vegetable oil 30 g
• Salt to taste

Wash the meat, pour three liters cold water and bring to a boil. Skim the foam from the broth, reduce heat and simmer for 1.5 hours. Remove the meat and set aside for now. Peel the onion and cut into segments.

Crush the garlic and walnuts in a mortar. To let the garlic release more juice, add a little salt. If you like it spicy, you can also crush a piece of chili pepper.

Heat vegetable oil in a large frying pan and fry the onion over medium heat until soft and golden brown.

Pour the washed rice into a saucepan with boiling broth and fried onions. Bring to a boil, reduce heat to low and cook for 15 minutes.

Into the mortar crushed nuts add suneli hops and stir.

Add tkemali sauce, a mixture of crushed nuts and garlic to the soup and salt to taste. Boil for 5 minutes over low heat. IN ready soup You can add fresh, frozen or dried herbs to taste. I added pickled cilantro, a little dried celery and garnished with fresh parsley when serving.

you love rich soups, and this time you decided to make kharcho soup? Try beef with clear rich broth, tender meat and a delicious aroma. Let's look at the secrets of preparing this dish.

How to choose beef for soup

The taste of the soup depends on the quality of the meat, so when choosing meat, pay attention to the following points:

• To make the soup richer, use bone-in brisket.
• The fibers should not be easily separated from each other
• Meat should not have " rotten smell»
• The color of the meat should be light red

What ingredients are needed for the soup?

In addition to meat, the beef kharcho recipe uses: rice, garlic, onions, carrots, tomato sauce or tomatoes, red hot peppers, a lot of fresh herbs. In a number of options traditional recipe use prunes or cherry plums.

Dish information:

How many servings: 6

Cooking time: 2 hours 40 minutes

Calorie content: 2180 Kcal.

• 500 g brisket with bone
• medium-sized onions - 2-3 pcs.
• 1 large carrots
• tkemali (tomato paste) – 50 g
• 100 g long grain rice
• 100 g shelled walnuts
• 2 cloves garlic
• fresh herbs – parsley, dill, cilantro – 150 g
• 1 incomplete teaspoon each of hop-suneli seasoning and coriander grains coarse
• salt – 30-40 g

Preparation:

1. Cook the meat in a two-liter saucepan. We drain the first broth from the meat, and in the second we will prepare the soup. Cooking time for meat for broth is 2 hours.
2. Use a slotted spoon to remove the finished meat from the broth and remove the bone. Tear the cooled meat into medium-sized pieces, which we put back into the pan.
3. WITH onions and peel the carrots. Chop the carrots into medium-sized cubes, and chop the onion into strips along the onion so that they don’t boil over.
4. Add tkemali puree or sauce to the broth, which can be replaced with 100 g of pitted cherry plum or 50 grams of grated tomatoes. The soup will acquire a characteristic sourness.
5. Add carrots to the boiling broth. It will cook for about 10 minutes.
6. Place the peeled and lightly fried nuts in a plastic bag and crush them with a hammer; a mortar is also suitable for crushing. We put the garlic there and continue to grind everything. Try to keep the dressing uniform.
7. After boiling the carrots for 10 minutes, add washed rice, preferably long-grain rice, into the pan. It will also cook for 10 minutes.
8. Season the soup and cook for a quarter of an hour, making sure to stir occasionally.
9. After adding spices to the soup (khmeli-suneli and “coarse” coriander), leave it on the fire for another 5 minutes.
10. Add the last ingredient – ​​chopped fresh herbs. Turn off the heat after 2 minutes. Let it brew for 5-10 minutes.

Dish information:

How many servings: 6

Cooking time: 2 hours 40 minutes

Calorie content: 2430 Kcal

Ingredients:

• piece of beef with bone – 400-500 g
• onion – 250-300 g
• rice – 150 g
• 4 large fresh tomatoes
• 8-10 prunes
• quarter pack butter low fat for sautéing
• 2-3 g. khmeli-suneli
• greens – 150 g
• garlic
• celery root – 150 g

Preparation:

1. We cook the broth from meat and diced celery root. Periodically remove the foam.
2. The broth is ready. We take out and rinse the boiled meat under cold water, remove it from the bone and separate it. Using a colander and cheesecloth, strain out the broth. Place the meat in a saucepan.
3. Add rice to the broth.
4. Sauté the chopped onion over medium heat.
5. Remove the peel from the tomatoes, cut them into cubes and place them in a frying pan to fry for a few minutes.
6. When the rice is almost ready, add sautéed vegetables, chopped prunes and spices to the pan. After 5 minutes, turn off the heat.
7. Chop 2 cloves of garlic and add to the soup.
8. Cover the finished dish with a lid for 20 minutes to infuse.

Dish information:

How many servings: 6

Cooking time: 2 hours 20 minutes

Calorie content of the dish: 2010 Kcal

Ingredients:

• beef brisket 400 g
• 150 g long grain rice
• 100 g mild adjika
• onions -2-3 pcs.
• 4 tbsp. spoons corn oil for sautéing
• 20 g garlic, bay leaf, herbs and spices

Preparation:

1. Place the meat in a saucepan, bring the water to a boil, and leave to cook for 1.5 hours, regularly removing the “noise.”
2. Wash the rice thoroughly and place in a saucepan for 20 minutes.
3. Prepare the sauté: finely chop the onion and sauté in a frying pan with olive oil.
4. Place the roast, saffron, salt, pepper, adjika, bay leaf broken in half and grated garlic into the pan.
5. Under warm towel let the soup steep until the temperature in the pan drops to about 60 degrees.

Serve kharcho with sour cream mixed with parsley or cilantro.

Spicy soup kharcho with beef: step-by-step recipe with photos

Dish information:

How many servings: 6

Cooking time: 2 hours 30 minutes

Calorie content of the dish: 1230 Kcal

Ingredients:

• beef meat – 400 g
• 50 g rice
• 3-4 cloves of garlic
• 3-4 medium sized onions
• 1 cup tkemali sauce
• 1 chili pepper
• 200 g fruit drink
• salt, herbs

Preparation:

• Over low heat, as if for jellied meat, cook the broth from the meat.

• Add thrice-washed rice, finely chopped onions and herbs to the broth.

• In a frying pan, simmer chopped garlic, fruit juice, hot capsicum, bay leaf, tkemali, hops-suneli, salt for 5 minutes. Add each component to the pan 30 seconds after the previous one.

• Add everything to the meat with rice and boil the soup for another quarter of an hour.

• Before serving, generously sprinkle the dish with herbs.

What to serve the finished dish with

It is recommended to serve kharcho in deep plates. According to the standards of modern cooking, the plate should be warm. If kharcho soup is prepared in portions, then it is served in small clay pots. Interesting way Serve in half a loaf of bread, dried in the oven.

• To prevent the soup from becoming porridge, use only long grain rice.
• The best part beef for kharcho - brisket on the bone.
• For maximum richness of the broth, use meat from cows aged 3-5 years. This meat contains a lot of collagen, which gives it richness.
• Drain the first broth from the meat and use the second broth to prepare soup. The first broth will remove the harmful “chemistry” from the meat and the first coagulated protein, so it will be easier to make the second one transparent.
• To prevent too much fat from being felt in the broth, add a little quality pomegranate juice.
• A bone for the broth is required, taste qualities there is much more in it than in the meat itself.
• Do not use aluminum cookware for cooking.

A master class on cooking kharcho soup will help you prepare the dish according to all the rules.

If you cook beef kharcho in some other way, please share own recipe in the comments.

Beef kharcho soup is classic dish Georgian cuisine. Traditional option preparation involves the use exclusively beef meat. In addition, the recipe includes walnuts and tkemali. The consistency of the dish is quite thick, which makes it stand out from other types of soup.

Beef kharcho soup: recipe

Packaging of red pepper
- laurel leaf – 3 pieces
- olive oil– 4 tablespoons
- young beef meat – 1 kg
- a teaspoon of turmeric
- 7 grains of green peas
- a large spoon of flour
- onion - a couple of pieces
- rice cereal– 0.15 kg
- nuts – 90 g
- garlic clove – 4 pieces
- a pinch of sweet pepper
- purified water – 3 liters
- prunes – 6 pcs.
- a bunch of cilantro
- cinnamon - a small spoon
- table salt

Making beef kharcho soup:

Wash the meat thoroughly, after drying, cut into separate pieces using special knife. Place them in a large cauldron in which water is already boiling. Add a little salt, throw in the bay leaves, grains, bay leaves, wait until foam appears. Using a spoon with holes, remove the resulting scum from the broth and leave to cook for a couple of hours.

Beef kharcho soup - photo:

Beef kharcho soup - recipe with photo

You will need:

Garlic clove – 3 pieces
- beef ribs– 0.6 kg
- tkemali sauce – 0.25 kg
- rice cereal – 0.1 kg
- onion - a couple of pieces
- packaging khmeli-suneli
- a bunch of fresh parsley
- salt
- chili pepper - a couple of pods
- tomato paste – 5 tablespoons
- purified water – 2.5 liters
- laurel leaf – a couple of pieces
- table salt

How make beef kharcho soup:

Rinse the ribs, cut along the grain with a knife to make small pieces. Immerse in boiling water, throw in one bay leaf, add salt, wait until the water boils. Remove the film, turn down the heat, and let cook for 2 hours.

Wash the rice grains in a little water. Peel the garlic and chop into slices together with the chili. In a small frying pan, simmer the tomato paste diluted with water, spices and tkemali sauce. Be sure to cover the container with an airtight lid during cooking.

Chop the peeled onion into cubes, place in the broth along with rice, cook for 10 minutes, pour out tomato dressing, stir, continue cooking for another 5 minutes. Crush with parsley, leave for 30 minutes to infuse.

Kharcho soup: beef recipe

Beef pulp – 450 g
- rice cereal – 60 g
- tkemali – 40 ml
- a bunch of greenery
- laurel
- onion
- tomato paste - one large spoon
- vegetable oil – 2 tablespoons
- hops-suneli – 2 teaspoons

How to cook beef kharcho soup - recipe

If you want a thick and hearty dish, you can include several diced potatoes in the recipe. Separate the pulp from the veins and film, divide into pieces, place in a multicooker bowl, pour completely clean water, set the “Cooking” mode for an hour and a half.

Rinse the rice to remove starch and leave it in water for a while. Fry chopped onion in half rings in a saucepan, add tomato paste, add tkemali sauce. Open the lid of the device, lay out the cereal, hops-suneli, roasting, bay leaves, homemade adjika. Stir the contents, add salt, cover tightly and cook for 40 minutes. Sprinkle with green stuff.

Beef kharcho soup: step by step recipe

Required components:

A couple of spoons of sunflower oil
- beef ribs – 550 g
- walnuts – 30 g
- half a chili pod
- tomatoes – 3 pieces
- garlic – 4 cloves
- rice – 180 g
- a pinch of saffron
- black pepper
- salt
- a few sprigs of fresh cilantro

Pre-prepare the broth, fill them with water and let them cook with the addition of salt and bay leaves. Cooking will take about 2.5 hours. Heat the water, dilute the saffron, let it brew. Wash the cereal and allow it to swell. Chop the peeled onion into small cubes, fry in oil, throw in a little chili pepper.