Classic pork kharcho

Pork kharcho is a classic soup that is perfect for a family dinner. It is very appetizing, filling and aromatic. The obligatory ingredients of this Georgian dish are cilantro, as well as hops-suneli - spices that perfectly complement kharcho. As a result, the soup turns out rich, pleasant to the taste and with a bright garlic aroma.

Classic recipe for pork kharcho soup with rice

This recipe will be an excellent option for an unusual hot dish. It contains a large number of useful ingredients: cilantro, coriander, onions, carrots, etc. And its richness will allow you to satisfy your hunger with just one serving.

1. 
   How to cook pork kharcho according to the classic recipe? The meat must be rinsed in cold water and then dried with paper towels. Then put the pork into a pan and fill it with water. Place the meat on the stove and bring to a boil. Foam that appears on the surface of the water must be removed.
2. 
   To the pork add carrots, pre-cut into large pieces, onions and greenery stems. Cook the broth for 30 minutes over low heat. After cooking, remove the roots from the pan and cut the meat into small cubes.
3. 
   We need to rinse the round rice thoroughly. It is advisable to do this several times. Thanks to this action, the rice will be crumbly and will not stick together. Pour water over the rice and let it stand for 30 minutes. Add it to the broth and continue cooking over low heat. When the broth is almost ready, salt the water.
4. 
   Wash carrots and onions in cold water. Peel the vegetables and cut them into small cubes.
5. 
   Grease the frying pan with vegetable oil and place on fire. First, fry the onion until golden brown. Add carrots to it and continue to stir everything gently. Place one teaspoon of tomato paste in the pan. Let it simmer along with the vegetables.
6. 
   We need to put the tomato in boiling water. After that, we can easily remove the skin from it. Cut the tomato into small pieces. Add them to the vegetables and tomato paste and leave to simmer until they are boiled.
7. 
   Wash and peel the walnuts. We need to grind them. You can do this with a knife or a kitchen hammer.If you want the nuts to be clearly felt in the taste of the dish, chop them finely, but do not turn them into flour. Add nuts to vegetables and tomato paste.
8. 
   Add tomato dressing and suneli hops into the broth. We continue to simmer our kharcho over low heat for another 10 minutes.
9. 
   Peel 3 cloves of garlic and squeeze it out using a press. Finely chop the cilantro and green onions. Place all the ingredients in the pan and turn off the stove. Kharcho will infuse for another 10 minutes.
10. 
    Kharcho should be served with chopped cilantro. You can also add green onions or parsley. This dish is a great family lunch option. Kharcho is incredibly satisfying, thick and aromatic. Now all that remains is to transfer it to a deep plate and decorate. You can try the result of your labors!

Homemade pork kharcho with rice and potatoes

This recipe is not a classic version of the Georgian dish, but it has taken root very well in our kitchen. The process of preparing it will not take you more than 3 hours. But in the end, you will get a dish that you will be happy to eat more than once.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 30 minutes.

Servings – 6.

Ingredients:

• Pork – 700 gr.
• Vegetable oil - for frying.
• White rice – 100 gr.
• Potatoes – 2 pcs.
• Salt - to taste.
• Onion – 2 pcs.
• Garlic – 2 teeth.
• Carrots – 1 pc.
• Tomatoes – 1 pc.
• Tomato paste – 1 tbsp.
• Ground black pepper - to taste.
• Khmeli-suneli - to taste.
• Greens - to taste.

Cooking process:

1. Wash the pork thoroughly and dry it with paper towels on all sides. Cut the meat into small pieces. Place them in a saucepan and fill with cold water.Place the pan on medium heat and wait for the water to boil. Reduce heat and cook pork for 40 minutes. Periodically skim off the resulting foam using a slotted spoon or regular spoon. Remove the finished meat from the broth, cool and cut into small pieces. Don't forget to strain the broth through a sieve.

2. Wash 100 grams of rice several times. Fill it with water and let it stand for 20 minutes. Then transfer the rice to the broth and bring it to a boil again. After this, cook everything over low heat for 10 minutes.

3. For kharcho, wash the onions and carrots. Peel the onion and cut into small cubes. We also peel and grate the carrots on a coarse grater. Chop the garlic using a knife or squeeze it into a press. Tomatoes must be thoroughly washed and peeled. Cut the tomatoes into small pieces.

4. Take two medium potatoes. We wash them under running water. Peel with a vegetable peeler and cut into cubes. Then add the potatoes to the broth and bring it to a boil. After this, we need to cook the contents of the pan over low heat for another 15 minutes.

5. Heat the frying pan and grease it with vegetable oil. Place chopped onions, tomatoes, carrots and garlic on it. Fry the vegetables until they become soft. Don't forget to stir them constantly.

6. Add 1 tablespoon of tomato paste to the fried vegetables. Stir the resulting mixture and continue preparing the dressing for the kharcho.

7. We put pieces of pork, ready-made tomato dressing and chopped herbs into a saucepan with broth. Add spices: suneli hops, ground black pepper and salt. Stir the kharcho and bring it to a boil.Then reduce the heat and cook the soup for 10 minutes. When the dish is ready, remove it from the heat and let it brew.

8. Pour the kharcho into a deep bowl. This dish is decorated with various herbs, as well as lemon and olives. The soup is so balanced in taste that even your children will like it. Once you make this dish, you will definitely want to make it again. Sit down at the table and start trying to see what result we got.

Delicious recipe for pork ribs kharcho soup

If you're looking for something low in calories for lunch, this recipe is perfect for you. 100 grams of this dish contains 96 kcal. However, its taste is much richer and more pleasant than that of other low-calorie dishes.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings – 7.

Ingredients:

• Pork ribs – 1 kg.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Vegetable oil – 50 ml.
• Tomato paste – 100 gr.
• Potatoes – 500 gr.
• Garlic – 5 teeth.
• Rice – 100 gr.
• Salt – 1 whisper.
• Bay leaf – 2 pcs.

Cooking process:

1. Pork ribs must be washed well. Place them in a saucepan and fill with water. Place on medium heat and bring to a boil. During this time, we need to wash and peel 1 carrot and 1 onion. Add vegetables and two bay leaves to the broth. You can also add pepper or other spices. When the water boils, reduce the heat and cook the ribs for 45 minutes until fully cooked.

2. We also wash the remaining carrots and onions under cold water and peel them. Remove the peel from 5 cloves of garlic. We put them aside along with other vegetables.

3. You can chop the garlic using a regular knife, but it is better to squeeze it out with a press.We grate carrots and onions on a coarse grater. Place a frying pan on the stove to heat up and pour in a little vegetable oil. Start frying the onion until golden brown. Add carrots and garlic to it. Remember to stir the vegetables constantly so that nothing burns. Pour in 100 grams of tomato paste and mix everything thoroughly again. Simmer our kharcho dressing over medium heat. After 5 minutes, you can add some broth to the pan and continue to simmer until all the ingredients are soft.

4. When the ribs are cooked, remove them from the broth and let them cool slightly. It is recommended to strain the broth and then return to medium heat. When it boils, add the diced potatoes to the pan.

5. The meat must be very carefully separated from the bones. Then we put our pork back into the boiling broth.

6. Wash 100 grams of rice thoroughly. You will have to do this several times to get the water clear. Place the rice into the pan. Add a pinch of salt to the broth and stir well.

7. The final step will be combining the broth and tomato dressing. Carefully transfer it to the pan, stir the contents and cook the kharcho for 5 minutes. Our dish is completely ready. All that remains is to formalize its submission. You can add any greens on top. For example, cilantro or parsley. You can use a little lemon and olives. Transfer the kharcho to a deep plate. One serving of this dish contains only 96 kcal. Kharcho is very filling, so this soup can compete with any other hot dish. Enjoy its rich taste and pleasant aroma.

How to cook pork kharcho with tomato paste?

If you don’t want to stick to the classic kharcho recipe, you can try this option. You can easily make your own adjustments to it, experiment with ingredients and spices. Also, this recipe requires less time to prepare than others.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings – 4.

Ingredients:

• Pork – 400 g
• Rice – 150 g
• Onions – 2 pcs.
• Tomato paste – 2 tbsp.
• Tomato – 2 pcs.
• Garlic – 4 teeth.
• Walnuts – 2 tbsp.
• Khmeli-suneli seasoning – 1 tbsp.
• Utskho-suneli seasoning – 1.5 tsp.
• Ground black pepper – 1/2 tsp.
• Svan salt – 1 tsp.
• Salt - to taste.
• Vegetable oil – 3 tbsp.
• Parsley – 2 tbsp.
• Bay leaf – 3 pcs.
• Water – 3 l.

Cooking process:

1. You should start cooking kharcho by processing the meat. We wash the pork thoroughly. We remove excess moisture from its surface using paper towels. Cut the pork into medium pieces and transfer to the pan. Pour water over the meat and cook over medium heat until cooked.

2. Wash 150 grams of rice several times. Transfer it to a separate pan. Then fill the rice with water. Boil it for 15 minutes. We wait for the rice to cool and wash it again.

3. During cooking, foam will form on the surface of the broth, which must be removed periodically. You can use a spoon for this. The broth must be salted and half an onion added to it, which we cut into small strips in advance.

4. Wash the walnuts from dirt and sand and clean them. They need to be crushed. You can do this with a knife or use a kitchen hammer.Don't powder the nuts so you can hear their flavor clearly in the finished dish.

5. Heat the frying pan and grease it with vegetable oil. First, fry the onion, cut into strips, until golden brown. We need to add tomato paste to it and mix everything well. Wash the tomatoes thoroughly and place them in hot water. We clean them and grate them. Add tomatoes to onions and tomato paste. You can add a little broth. Mix everything thoroughly again and simmer for 5-10 minutes.

6. In a small deep container, combine hops-suneli, utskho-suneli and black pepper. Mix our spice mixture well. When the pieces of pork are cooked and become soft, add more water and pour in the already cooked rice. Mix the contents thoroughly so that no lumps form from the cereal. Then add chopped nuts and tomato dressing to the broth. Mix the kharcho thoroughly again.

7. Lastly, add three bay leaves, the resulting mixture of spices and garlic to the kharcho. Stir the soup and leave it to simmer over low heat for another 15 minutes. When the kharcho is ready, cover it with a lid and remove from the stove. Let the soup brew for 15 minutes.

8. We divide the soup into portions and pour it into plates. Decorate the dish with chopped herbs. You can also add some more walnuts and spices. All is ready. All that remains is to serve the kharcho on the table. Bon appetit!

Step-by-step recipe for cooking pork kharcho in a slow cooker

Despite the large number of ingredients in this recipe, it is very simple to prepare. The multicooker will do almost everything for you. All you have to do is cut the ingredients and don’t forget to add them to the soup.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings – 6.

Ingredients:

• Pork – 600 gr.
• Water – 2 l.
• Rice – 1 tbsp.
• Carrots – 1 pc.
• Onion – 1 pc.
• Potatoes – 3 pcs.
• Garlic – 6 teeth.
• Khmeli-suneli – 1.5 tsp.
• Basil – 1 tsp.
• Nutmeg – 1 tsp.
• Tomato paste – 170 gr.
• Tomatoes – 2 pcs.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Salt - to taste.
• Parsley – 1 bunch.

Cooking process:

1. Rinse the meat under cold water. Use paper towels to remove excess moisture from the pork. Cut it into small pieces. Transfer the meat to the slow cooker. Then we need to fill it with water so that it completely covers the pork pieces. Select “Extinguishing” on the taskbar. The meat will cook for 60 minutes. When the program ends, do not forget to add salt, bay leaves and black peppercorns to the broth.

2. As a result, the broth turns out to be almost transparent and without foam. If it does form, you should remove it with a regular spoon. We need to strain the broth. To do this, use regular gauze.

3. Let's start preparing vegetables for kharcho. Wash onions, carrots and potatoes in cold water. We clean them. Carrots and potatoes should be cut into small cubes. We arrange the onion in the form of half rings.

4. Return the strained broth back to the slow cooker. Add already cooked pork, vegetables and rice to it. Then we need to select the “Soup” program. The kharcho will take another 30-40 minutes to prepare. Our meat is almost ready, so this time is enough for the soup to finally cook.

5. 15 minutes before the end of our program, prepare the aromatic mixture.In a deep container, combine 150 grams of tomato paste with a small amount of water so that it becomes less thick. Add suneli hops, basil and garlic to it, which must be squeezed out in advance using a press. You can also chop it with a knife.

6. Wash two small tomatoes and place them in hot water. Peel the tomatoes and cut into small pieces. Add them to tomato paste and spices. Mix the kharcho dressing thoroughly and add it to our broth. Mix the soup thoroughly and taste it. You can add salt or some spices to make the taste of the kharcho more expressive.

7. A few minutes before the soup is ready, add parsley to it. It must be crushed in advance. Instead of parsley, you can use cilantro, for example. Serve a few slices of fresh bread along with the kharcho. The dish is ready. It's time to enjoy its rich taste.

A simple and tasty recipe for pork kharcho with pearl barley

For those who don’t really like rice, there is a variation of the recipe with pearl barley. The soup turns out very rich and tender. Seasonings give it spicy and sour undertones. The variety of ingredients makes this soup very tasty and rich.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings – 7.

Ingredients:

• Pork – 600 gr.
• Water – 2 l.
• Pearl barley – 150 gr.
• Potatoes – 2 pcs.
• Salt – 2 pinches.
• Onion – 1 pc.
• Garlic – 3 teeth.
• Carrots – 1 pc.
• Tomato paste – 4 tbsp.
• Tomatoes – 2 pcs.
• Bay leaf – 1 pc.
• Ground red pepper – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Utskho-suneli – 1 tsp.
• Vegetable oil - for frying.
• Parsley – 1 bunch.
• Cilantro - to taste.

Cooking process:

1.150 grams of pearl barley need to be sorted and washed several times. Transfer it to a small bowl and fill it with hot water, which must be boiled in advance. Leave the pearl barley for 20 minutes to steam. This will allow us to reduce the cooking time of the cereal.

2. The choice of pork must be approached responsibly. The meat should be pink and without dark spots. If possible, take pork from a trusted person. Wash the meat and cut into small pieces. Transfer them to a saucepan. Fill its contents with cold water. Place the meat over medium heat and bring the contents to a boil. Remove the resulting foam using a slotted spoon. When the water boils, reduce the heat and continue cooking the pork for 25 minutes.

3. Peel the onions and garlic. Cut these ingredients into small pieces. Let the frying pan heat up. Add vegetable oil to it. Add onion and garlic. Fry the vegetables until they turn golden and soften. Don't forget to stir constantly. Add tomato paste to the onion and garlic. Wash the tomatoes. We need to clean them. To do this, put the tomatoes in hot water, and then remove the skin. Cut them into small pieces of any shape. Add to the pan with the rest of the ingredients. Mix the kharcho dressing and leave to simmer over low heat for several minutes.

4. We move the pearl barley into the broth with the meat, draining the water in which it was lying. When the contents of the pan boil, reduce the heat to. Continue cooking the soup for 10 minutes. Wash and peel the potatoes using a vegetable peeler. We cut it into cubes. Place the potatoes in the broth and bring to a boil again. Cook the soup over low heat for 20 minutes.

5. Peel the carrots. Cut it into small pieces. They can be of any shape. You can also grate carrots. Add it to the pan.

6. Place the prepared dressing from onions, garlic, tomatoes and tomato paste into the broth. Cook the kharcho for another 5-10 minutes. Add utskho-suneli, black and red pepper, adjika and salt to it. Mix thoroughly. We wash the greens in cold water, removing excess moisture with paper napkins. Grind it and add it to the pan. Mix the kharcho thoroughly again. Let it brew for 10 minutes.

7. Serve the kharcho in portions. Additionally, decorate the dish with parsley or cilantro. Kharcho will ideally complement fresh black bread. If you wish, you can add tkemali sauce to the soup, which will give it a sour tint. This is an ideal dish for those who love experiments. Try to cook it soon.

Authentic Georgian pork kharcho soup with tkemali

The classic recipe for this traditional Georgian dish includes such essential ingredients as Tkemali sauce. This zest gives the soup an unusual and very rich taste. If you love trying foods from different countries, you should make this recipe.

Cooking time: 3 hours.

Cooking time: 1 hour 30 minutes.

Servings – 8.

Ingredients:

• Pork – 1 kg.
• Water – 3 l.
• Tkemali – 120 gr.
• Rice – 100 gr.
• Walnuts – 100 gr.
• Onion – 3 pcs.
• Garlic – 5 teeth.
• Tomatoes – 2 pcs.
• Butter – 120 gr.
• Parsley – 1 bunch.
• Cilantro - to taste.
• Bay leaf – 3 pcs.
• Khmeli-suneli – 1 tsp.
• Paprika – 1 tsp.
• Chili pepper – 1 pc.
• Black peppercorns – 15 pcs.
• Salt - to taste.

Cooking process:

1.We wash the meat and chop it into medium-sized pieces. Place the meat in the pan. Add cold water to it. You can also fry the beef over high heat and only then send it to cook. Bring the contents to a boil. Periodically remove the foam that forms on the surface of the broth. This can be done with a slotted spoon. If you don't have it in your kitchen, use a spoon. The meat must be simmered over low heat for 90 minutes. When an hour has passed, add parsley and salt to your taste into the pan.

2. When the meat is cooked, remove it from the pan. The broth must be strained. This can be done using regular gauze. Thanks to this, the kharcho turns out homogeneous. The pan must be rinsed and only then pour the broth into it again. Put the pan on the fire.

3. Peel the onion and cut it into half rings. Place the frying pan on the stove, add vegetable oil to it. Fry the onion until golden brown. We peel the tomatoes and cut them into small pieces. Place the tomatoes in the pan and fry the dressing for another 7 minutes. As a result, the vegetables should become soft.

4. It is advisable to choose rice that is round in shape and has a lot of starch. It must be washed thoroughly several times. As a result, the water should be clear. Pour water over the rice and let it stand for 10-20 minutes. Walnuts must be chopped. This can be done with a kitchen hammer or using a mortar/blender. The main thing is to maintain the texture of the nuts and not turn them into flour.

5. When the broth boils, return the chopped pork to it and add rice. Continue cooking the soup for 10 minutes. Transfer the fried onions, tomatoes and black pepper to the broth.

6.In a small container, mix paprika, chili pepper, parsley, which must be finely chopped in advance, cilantro and tkemali. Mix everything thoroughly and add to the broth. After 5 minutes, add garlic to the soup, which you can chop or squeeze through a press, 1 teaspoon of suneli hops, 3 bay leaves and chopped walnuts. Mix the soup thoroughly again. Continue cooking it for 10 minutes. Remove the pan from the stove. Kharcho needs to be closed with a lid and allowed to stand for 20 minutes.

7. Pour the finished soup into a deep plate. We decorate the kharcho with chopped herbs. You can combine parsley, cilantro and bay leaves. Tkemali gives the soup a sour note that goes well with other spices. Now you can try this masterpiece of traditional Georgian cuisine.

How to cook aromatic pork kharcho with walnuts?

If you like hearty lunches, then you will like this delicious and thick soup. The only thing you need to make this recipe other than ingredients is patience. But as a result, you get a very tasty first course that you will have to eat in one sitting.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 40 minutes.

Servings – 4.

Ingredients:

• Pork – 500 gr.
• Vegetable oil - for frying.
• White rice – 120 gr.
• Walnut – 70 gr.
• Salt - to taste.
• Onion – 3 pcs.
• Dried garlic – 1 tbsp.
• Ground cinnamon – 1 pinch.
• Coriander – 0.5 tsp.
• Corn flour – 1 tbsp.
• Bay leaf – 3 pcs.
• Ground black pepper – 10 pcs.
• Ground red pepper – 0.5 tsp.
• Seasoning “Khmeli-Suneli” – 2 tsp.
• Greens - to taste.
• Water – 2 l.
• Tomatoes in juice – 150 gr.

Cooking process:

1.Prepare in advance the products that we may need during cooking. We wash the pork well to remove any possible contamination. You need to choose meat for your dish responsibly. If possible, buy it from a reputable butcher. The pork should be pink, with alternating layers of fat and meat. If there are dark spots on it, then the meat is already old and it is not recommended to take it. Cut the pork into small pieces, which should be approximately the same size. Transfer the meat to the pan. Add water to it, which must be salted. Place the pan on medium heat and wait until the water boils. Do not forget to constantly skim off the foam that forms on the surface of the broth. The fire needs to be reduced. Continue cooking the meat for 40 minutes.

2. Wash and split the walnuts. We transfer them to a mortar, checking in advance so that no shells get into them. Chop the nuts. You can also use a blender or a regular kitchen hammer. Be careful not to turn the nuts into flour.

3. Wash 120 grams of rice well several times. Transfer it to the broth. Bring to a boil again. You need to cook over medium heat for 20 minutes. Do not forget to stir so that the cereal does not form lumps.

4. Wash the onion, clearing it of sand and other contaminants. We remove the husk from it. Using a sharp knife, cut into small pieces. Place the frying pan on the stove. Don't forget to lubricate it with vegetable oil. Place the onion in the pan and fry it until golden brown. Add corn flour, walnuts, bay leaves, as well as black pepper and coriander to it. Mix thoroughly. Add the resulting mixture to the meat broth.

5.Prepare all the necessary spices in advance. Add cinnamon, suneli hops and ground red pepper to the pan. Mix thoroughly. Continue cooking the kharcho over low heat for 10 minutes. Keep an eye on the soup's doneness, as you risk making it too thick.

6. Tomatoes in their own juice must be mashed into puree. This can be done using a regular fork. You can also use a blender. Greens must be washed in cold water. Excess moisture can be removed with paper towels. We chop it with a knife. You can choose any greens you like, but the best ones are cilantro and parsley. Add these ingredients to the pan. Mix its contents for several minutes. At the end, add dried garlic to the broth. Bring the kharcho to a boil, constantly stirring our soup.

7. After cooking, remove the pan from the heat. Let the soup sit for 15 minutes and cool slightly. During this time, the taste of the spices will become even richer, and the kharcho will acquire an incredible aroma. The soup must be served in portions, in small but deep plates. You can decorate the dish with chopped herbs and walnuts. You need to eat kharcho when the soup is still hot, in one sitting. If it stands for a long time, the rice in the soup will turn into porridge. So quickly set the table and try this aromatic dish.