Stalik khankishiev kharcho soup recipes. How to cook real kharcho soup at home: the simplest and most delicious step-by-step photo recipes

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Ingredients

• Lamb ribs - 500 g.
• Rice - 1 cup
• Carrots - 2 medium
• Onion - 2 medium
• Tomato paste - 4 tablespoons
• Garlic - 2 cloves
• Seasonings - black pepper, bay leaf
• Greens - to taste

Cooking method

• Step 1 Cut the lamb ribs into meat, separating them from each other. Pour 2 liters of cold water into a 3-liter saucepan, put our ribs there, put on fire and bring to a boil. We remove the foam, make the fire smaller, so that there would be a weak boil of water.
• Step 2 We clean the onion 1 pc and put the whole carrot 1 pc to the boiling ribs. And cook for 1.5 hours on low heat.
• Step 3 After the time has passed, remove the onions and carrots from the broth. And in return, add peppercorns and bay leaf to the broth.
• Step 4 Finely chop the remaining onion and carrot, lightly fry over high heat for 3 minutes, add tomato paste and simmer for another 2 minutes. We add this composition to our ribs. We wash the rice and also add to the ribs. Cook it all over low heat for 15 minutes, stirring occasionally.
• Step 5 Let kharcho soup ready to infuse for 20 minutes, then add finely chopped garlic and herbs.

How to cook soup "Kharcho"

Ingredients

• Beef - 0.5 kg,
• Rice - 200 g,
• Walnuts - 100 g,
• Tkemali sauce - 150 g,
• Garlic - 4 cloves,
• Red pepper - 2 tsp,
• Peppercorns - 6-7 pcs,
• Salt,
• Greens.

Cooking method

• Step 1 Cut the meat into small pieces.
• Step 2 Place in a saucepan, cover with water and cook for about 1.5 hours, removing scale.
• Step 3 Finely chop the onion and chop the nuts in a blender.
• Step 4 Fry the onion in vegetable oil.
• Step 5 Add rice to the prepared broth and cook for about 10 minutes.
• Step 6 Add the onions, nuts and sauce to the broth.
• Step 7 Then add suneli hops, pepper, salt to taste, cook for 5-7 minutes.
• Step 8 Add squeezed garlic, remove from heat and let the soup brew for about 20 minutes under the lid.
• Step 9 When serving, the soup can be sprinkled with herbs.

We deeply believe that lamb kharcho soup from stalik khankishiev is really the recipe that you were interested in. Everyone can learn how to cook well.

I started a leisurely reshoot of illustrations for my old recipes. To those recipes when I still shot in a very collective farm way, holding a soap dish in one hand, a knife or slotted spoon in the other. Why I started this reshooting, I myself don’t know yet, but in general this occupation is curious in that the dishes have to be cooked repeatedly and with slightly different eyes (with the eyes, not the camera lens) to look at half-forgotten, sometimes funny, things.

One of these "things" is the kharcho recipe, which even then, a long time ago, in order not to be spat upon, I corrected in the title. Well, yes, kharcho. But without beef and tkemali (somewhere else there was a version "and without tklapi"). To complete the correction, it could be added that this kharcho is also without nuts, but with tomatoes, carrots and potatoes. And in general, this is not kharcho, to be precise, but kharcho soup, because as a soup, the “soup” variety of kharcho is better known outside of its historical homeland than in Georgia itself.
Nevertheless, for this recipe, I was both partially spat upon and partially justified, because, judging by the comments, most readers took it into their arsenal. Well, glory, as they say, to God, to health! Moreover, those who spat, mainly poked my nose into this kharcho because "real kharcho is cooked only on beef." To be honest, I don’t even argue on this topic anymore, because “only beef” was once generated (most likely by mistake) by V.V. Those who are interested in this question will find answers to it in the same LiveJournal from connoisseurs of Georgian cuisine and from native speakers of the Georgian language. The same connoisseurs (I say this without a shadow of irony) will tell those who are interested that kharcho soup is cooked on any meat, including poultry meat, and sometimes without meat at all, and that this soup is as varied in terms of the main set of products as we can be. familiar borscht. That is, in kharcho, for example, tomatoes (or good tomato paste) can be used instead of tkemali or tklapi. In some regions of Georgia, this soup is cooked exclusively with the use of crushed walnuts, and in others - exclusively without them. The only thing connoisseurs may agree on is that carrots and potatoes are not added to kharcho, as I did, and the set of spices for this soup is somewhat wider. Plus, the general technology for its preparation is "slightly" different.

However, in all these reasons there are a couple of tricks, which, from the height of my current age and a little culinary experience, I try to explain at least to myself. First: the version of my "kharcho, which has never been kharcho" almost does not differ in taste and shades from kharcho prepared in the "basic" way. It is even better than the base (according to my feelings, of course) easier and faster to prepare. And the second, important thing: I brought this version with minimal changes ... from Georgia. Not from a restaurant, not from connoisseurs of kharcho, but from simple shepherds who prepared kharcho "just for lunch" near Mtskheta. True, when they prepared this kharcho and treated it to schoolchildren traveling along the Tbilisi-Mtskheta-Gori-Chiaturi-Poti route, I, who was among these schoolchildren, was only 14 years old.

But today I scratch my turnips in thought, thinking what to do with the general technology for preparing kharcho, with the addition of carrots and potatoes to it, since everything else, including spices, let me remind you, is variable. However, the general technology is also far from being a critical issue. The preliminary roasting of meat (and vegetables) in the preparation of stews and soups is immersed in such a distant history and is associated with such a mass of its reasons that it is just right to write not so much a culinary as an ethnological treatise. If we take the essence, then in two different methods of the initial preparation of soups there is, on the one hand, speed, on the other, slowness, on the one hand, one metamorphism of products, on the other, another. The result is only a play of flavors, the harmonious addition of tones and semitones of which depends on the soup cook, on his art to manage the final stages of cooking, when he, adding the last touches to this dish, makes it either mediocre or even nothing.

In this case, why is carrots critical, returning the barely noticeable sweetness of tklapi to kharcho, despite the fact that tomatoes are used instead of tklapi? And why is sooooooo finely chopped potatoes that boil into smoke in kharcho and give it density, like from grated walnuts, critical?

But this is so, something like thinking out loud that arose when reshooting an old recipe :)

Kharcho is a traditional Georgian soup made from beef. There is an opinion that the classic kharcho is made from lamb, but this is not so. Of course, this Caucasian dish can be cooked from lamb, chicken, and pork, but these will already be modified kharcho soup recipes. Even translated from Georgian “kharcho” is beef soup. This first course is suitable for lovers of spicy oriental cuisine, and those who do not like sharp taste sensations will be able to choose the option of preparing kharcho soup with a more delicate aftertaste.

The main thing in the article

Soup kharcho at home: selection of products

So, we decided on the meat, it should be beef . The next, no less important point is tklapi dressing , on the basis of which the soup will be prepared. Tklapi is the dried pulp of the tkemali plum, which has a puree-like appearance; it can also be prepared from any type of plum.

We do not live in Georgia, so getting tklapi is not an easy task. If this is not possible, then take tkemali sauce , or cook it yourself from fresh plums (cherry plum). Well, or as a last resort - use pomegranate juice for refueling.

Additional ingredients for traditional kharcho soup:

• walnuts,
• spices,
• garlic,
• hops-suneli.

After the cooked dish is infused, enrich it directly when serving with cilantro.

Above are the ingredients for the classic Georgian kharcho, but each housewife decides for herself how to cook this dish. The changes are in the choice of meat, and tkemali is often replaced with tomatoes or tomato juice. Even walnuts are often completely excluded from the list of products.

Kharcho soup can be cooked spicy or lean. There are many variations of it, so you can cook a different soup each time.

How to cook kharcho soup: step by step photo recipe

• cut beef meat into medium-sized pieces, place them in a saucepan, cover with water and put on high heat. As it boils, skim off the foam on the surface of the broth.

To give the broth a unique flavor, dip the celery root into the pan while cooking. If this is not at hand, use green parsley stalks. 10 minutes after laying, remove them from the broth.

• After the water boils, cook the broth for about an hour over low heat. Meanwhile, rinse the rice and leave it in cold water.
• grind Walnut - this can be done in two ways, the first: wrap the nuts in polyethylene and walk over them with a rolling pin. The second way: crush the nuts in a mortar to a state of fine crumbs, so they will not be noticeable at all in the soup, but will contribute to the taste. Lightly toast the already chopped nuts.
• finely chop onion . Tomatoes Pour boiling water over and remove the skin from them, then cut into small cubes.
• Spicy pepper Remove seeds and cut into thin slices.
• Prepare your dressing: fry the onion in vegetable oil, then add the tomatoes, mix and simmer for a few more minutes. Place two tablespoons of pepper in the pan tomato paste , salt, season with black ground pepper and simmer for a few more minutes. Tomato paste will saturate the soup with the right amount of acid and give it an appetizing color.

• Remove the meat cooked in the broth, separate from the bones and place in the dressing for additional frying. But this stage is optional, you can not get the meat from the broth.
• Pour the dressing into the broth, add rice . Rice should be taken just enough to make a soup, not a thick porridge. Therefore, do not abuse it, because rice tends to boil soft and increase significantly in volume. Cook kharcho for another 15 minutes with the lid closed.
• Finely chop dill and parsley , rub the greens with chopped garlic , salt and pepper until smooth.
• Spice up the dish bay leaf and spice - hops-suneli , add nuts and mashed greens with garlic, let the soup brew a little.

So the option of moderately spicy kharcho soup is ready.

How to cook pork kharcho soup?

The principle of making pork kharcho soup is simple:

• Boil the pork until tender, skimming if necessary.
• Finely chop the onion, potatoes - cubes.

The original kharcho soup recipe does not contain potatoes, but adding them to the dish will not spoil it at all, but will only add additional nutrition.

• Rinse rice well, onions and potatoes, send to cook with meat.
• Pour boiling water over the tomatoes, then place them under cold water, so the skin can be easily removed. Finely chop the tomatoes and simmer them in vegetable oil for 10 minutes, the dressing is ready.

• When the potatoes are cooked, pour the tomato mixture into the pan, and then chop the herbs and garlic. Let all the ingredients boil for a couple more minutes, add spices to taste.

Cooking beef kharcho soup

• Place a piece of beef meat with a bone in a saucepan, fill it with cold water, place the previously peeled onions and carrots, bay leaves and peppercorns there, salt the water.
• Simmer the broth over low heat for at least two hours, and even longer is better. When the meat is cooked, remove it and vegetables from the broth. Strain the broth itself.

• Prepare the dressing: chop the garlic, fry it in a pan with two tablespoons of tomato paste. Cut the onion, add it to fry in the pan. Grate the carrots, add to the fry as soon as the onion becomes soft. After a few minutes, pour a small part of the broth into the roast, salt.

• Put the broth back on the fire, add tomato dressing to it.
• Separate the meat from the bone, cut into pieces of the desired size.

• Cut the potatoes into strips, rinse the rice with a colander, and then throw these ingredients together with the meat to cook in the broth. Season the soup with herbs and spices, turn it off when the potatoes and rice are cooked.

How to cook kharcho chicken soup: a quick and easy recipe

• Remove all films and skin from the chicken, cook the broth from it after boiling for about half an hour.
• Cut the onion and garlic, fry them together in vegetable oil, then sauté with the addition of flour, then season the roast with the necessary spices.

An important point: the seasonings must first be fried at the stage of preparing the dressing for kharcho soup. If thrown directly into a pot of simmering broth, they will lose much of their flavor and will not open properly.

• Also lightly fry the chopped nuts in a pan without adding oil, the pan should be dry, then add them to the onions and spices.
• Stir the flour until smooth with spices, by this time the chicken should be cooked.
• Pour the contents of the pan into the broth and cook for another 5 minutes.
• Add tkemali sauce to the soup and boil for the same amount of time with the lid closed. After - turn off the fire and pour chopped greens into it. Let the kharcho soup brew a little.

It is interesting to know that the use of tomato juice or tomatoes for making kharcho soup with chicken meat would not be entirely appropriate. This will keep the chicken soft and flavorful.

The most delicious lamb kharcho soup recipe

• Take the necessary products, cut the meat and set it to fry, cut the onion into half rings.

• Cut the carrots into strips, finely chop the roots, put water with fried meat on the fire and cook the broth. Free the tomatoes from the peel and chop with a blender, pass the garlic through the garlic.

• Chop the Bulgarian pepper into cubes and, together with the tomato, place in the broth when the meat is completely cooked. Then add the washed rice there, mix. Crush black peppercorns with a rolling pin or in a mortar.

• While the rice is cooking, chop the herbs and hot peppers. When you're done cooking, serve the finished dish with these two ingredients.

Soup kharcho in a slow cooker

Recently, the multicooker has become an indispensable thing in the everyday life of many housewives. Its main advantage is that you can put the necessary products, set the desired mode, and not monitor the progress of cooking - it will automatically end after the specified time.

• So, cut the meat into slices, onion into cubes, wipe the nuts into small crumbs.

• Fry on the “frying” mode, first the pork, then add the onion, continue to fry it all with the addition of tkemali sauce and walnuts.
• At the end of the previous program, fill the meat with water and cook, with salt, in the "stew / soup" mode for about an hour. The meat should be well cooked, after that - open the lid of the multicooker and pour in the washed rice, cook for another 20 minutes in the same mode. A few minutes before the end of the cooking time, enrich the taste of the soup with herbs and spices.

This is how incredibly easy kharcho soup is cooked in a slow cooker.

How to cook real kharcho soup: video recipe from Stalik Khankishiyev

Stalik Khankishiev- The author of many cookbooks devoted mainly to oriental cuisine. This person (who is also a photographer) is not a professional cook or chef, but his recipes always diverge with a bang, many of which are shown on television. Here, for example, are wonderful soup recipes that will help you cook kharcho soup and plunge into the magical atmosphere of oriental cuisine.

Secrets of delicious kharcho soup

• When choosing chicken meat for kharcho soup, you can give preference to any part of this bird, it is not necessary to take only the brisket or loin.
• Take only proven spices, it would be better to buy each type of seasoning separately, since ready-made mixtures of spices may not be combined with each other at all, and using them, you will only spoil the dish.
• Chicken kharcho soup provides spiciness in taste, so you can safely use both black and red ground peppers.
• Store-bought tkemali sauce is perfect for dressing kharcho soup, do not be stingy to purchase a quality product without unnecessary additives and sweeteners. For this first dish of tkemali sauce, you will need quite a bit, therefore, the purchased jar is enough for a few more preparations.
• Ideally, onions for soup should be white, but onions can also be used, but red onions will not work at all.
• When frying onions, you can use 1-2 tablespoons of flour - so the consistency of the soup will not look like a bland soup.
• Before adding spices to the soup, you must first fry them - so they will give their flavor to the dish as much as possible.
• A Caucasian dish - kharcho soup is served with pita bread or white bread flatbread.

Soup kharcho is a very tasty, nutritious and high-calorie dish. If you want to cook something unusual and simple from Caucasian cuisine, then these recipes are just for you!

Good afternoon, dear gourmets! On the site you can always find a lot of useful information on the topic of kharcho soup from stalik khankishiev online. But, if the information on this page was not shown to you, soup kharcho from stalik khankishiyev, try using the search to find what you need.

Ingredients

• Lamb ribs - 500 g.
• Rice - 1 cup
• Carrots - 2 medium
• Onion - 2 medium
• Tomato paste - 4 tablespoons
• Garlic - 2 cloves
• Seasonings - black pepper, bay leaf
• Greens - to taste

Cooking method

• Step 1 Cut the lamb ribs into meat, separating them from each other. Pour 2 liters of cold water into a 3-liter saucepan, put our ribs there, put on fire and bring to a boil. We remove the foam, make the fire smaller, so that there would be a weak boil of water.
• Step 2 We clean the onion 1 pc and put the whole carrot 1 pc to the boiling ribs. And cook for 1.5 hours on low heat.
• Step 3 After the time has passed, remove the onions and carrots from the broth. And in return, add peppercorns and bay leaf to the broth.
• Step 4 Finely chop the remaining onion and carrot, lightly fry over high heat for 3 minutes, add tomato paste and simmer for another 2 minutes. We add this composition to our ribs. We wash the rice and also add to the ribs. Cook it all over low heat for 15 minutes, stirring occasionally.
• Step 5 Let kharcho soup ready to infuse for 20 minutes, then add finely chopped garlic and herbs.

How to cook soup "Kharcho"

Ingredients

• Beef - 0.5 kg,
• Rice - 200 g,
• Walnuts - 100 g,
• Tkemali sauce - 150 g,
• Garlic - 4 cloves,
• Red pepper - 2 tsp,
• Peppercorns - 6-7 pcs,
• Salt,
• Greens.

Cooking method

• Step 1 Cut the meat into small pieces.
• Step 2 Place in a saucepan, cover with water and cook for about 1.5 hours, removing scale.
• Step 3 Finely chop the onion and chop the nuts in a blender.
• Step 4 Fry the onion in vegetable oil.
• Step 5 Add rice to the prepared broth and cook for about 10 minutes.
• Step 6 Add the onions, nuts and sauce to the broth.
• Step 7 Then add suneli hops, pepper, salt to taste, cook for 5-7 minutes.
• Step 8 Add squeezed garlic, remove from heat and let the soup brew for about 20 minutes under the lid.
• Step 9 When serving, the soup can be sprinkled with herbs.

Ingredients

• Lamb brisket - 0.5 kg,
• Onions - 3 pcs,
• Carrots - 1 piece,
• Tomato paste - 4 spoons,
• Peppercorns - 12 pcs,
• Garlic - 3 cloves,
• Rice - 250 g,
• Walnut,
• Greens,
• Spices

Cooking method

• Step 1 The lamb breast is cut, placed in a saucepan, poured with two liters of water and brought to a boil.
• Step 2 Remove the foam, reduce the gas, add onions and carrots to the broth. Step 3 All this is cooked until ready for about an hour. Step 4 After an hour, take out all the vegetables. The onion is peeled and finely chopped.
• Step 5 Onions, rice and tomato paste are added to kharcho. Step 6 The soup is cooked for another 15 minutes, add spices and can be served to the table after sprinkling with chopped herbs, garlic and nuts.

We sincerely hope that kharcho soup is from stalik khankishiyev - this is exactly the information you were looking for. Everyone has the ability to learn how to cook well.

A well-known chef of oriental cuisine, a connoisseur of Uzbek and Azerbaijani dishes, Stalik Khankishiyev, became famous with the release of the book Kazan, Barbecue and Other Pleasures. Internet gourmets and viewers quickly recognized that the dishes from this master are included in the golden fund of world cuisine.

The gastronomic program "Kazan, barbecue" with Stalik Khankishiyev is gaining high ratings. It describes in detail the process of preparing a variety of dishes. Everything that the chef does in the kitchen is created with love and the same oriental peppercorn. Among the first courses, the well-known kharcho soup occupies a place of honor.

Recipe

We will try to highlight the nuances of cooking kharcho from Stalik Khankishiyev.

Ingredients:

• 300 g beef tenderloin, brisket will do;
• 4 heaping tablespoons of white rice;
• 3 cloves of garlic;
• 1 tablespoon of sunflower oil;
• 2 heads of onions;
• 1 tablespoon fresh tomato paste;
• 1 capsicum hot pepper;
• 1 tablespoon hops-suneli seasoning;
• 1 tablespoon of tkemali sauce;
• 4 medium prunes;
• bunch of parsley;
• salt at your discretion.

The key to a delicious and rich soup is the right seasonings. Suneli hops are best bought on the market, only there you will find aromatic Caucasian spice in exact proportions. Tkemali sauce is the most important component of kharcho. Without it, half of the taste of the finished dish is lost.

Choose fresh meat, not frozen. You can take any vegetable oil that you usually use for food, except for olive oil.

The amount is calculated for 1.7 liters of water.

Cooking:

1. Cut the beef into medium pieces and place in a saucepan.
2. After the broth boils, cook for another 25 minutes.
3. At this time, chop the onion and saute it in oil along with tomato paste, squeezed garlic and spices. Two minutes of frying is enough.
4. Put onions and washed rice in a saucepan with meat. Mix well, add chopped prunes and tkemali.
5. Carefully pour in 1 liter of water, salt and cook for another 12 minutes over high heat.

Ready kharcho soup Stalik Khankishiyev advises to decorate with parsley and serve without mayonnaise. Extraneous sauces can interrupt the taste of a real oriental dish cooked according to all the rules.