Kharcho in Georgian

Kharcho is a classic of Georgian cuisine, which has gained its popularity in our latitudes quite a long time ago. Rich meat or chicken broth, chopped juicy vegetables and aromatic spices, thanks to which the hearty soup acquires a unique smell that will fill your entire home and make household members ask for more. Therefore, it is recommended to prepare this dish in advance!

Georgian Kharcho - classic recipe

There is nothing tastier than rich “Kharcho” based on rich beef broth, seasoned with tkemali sauce, red hot pepper and crushed walnuts. When you serve this first dish at your holiday table, you can be sure that your guests will be asking you to share the recipe!

1. 
   Classic Georgian kharcho is very simple to prepare.Boil the washed beef for two hours until fully cooked. Afterwards, strain the broth, and cut the meat into small pieces or separate it into fibers and return it to the pan.
2. 
   We thoroughly wash the rice in several waters until the liquid becomes clear, and pour it into the broth - cook for about 20 minutes over medium heat.
3. 
   Lightly fry the peeled and finely chopped onion in a frying pan with the addition of butter.
4. 
   Crack the walnuts and remove the kernels.
5. 
   Grind the kernels in a coffee grinder or blender until the consistency of powder.
6. 
   Measure out the required amount of tomato juice.
7. 
   Cut the red hot pepper into thin rings without removing the seeds.
8. 
   We begin to combine the components in a bowl with broth and cereal, add the following ingredients: tomato juice, chopped garlic, sautéed onions, herbs, hot peppers, basil, sauce, crushed nuts, salt and all other spices. Boil the soup for another five minutes and remove from heat.
9. 
   We leave the hot food for another 30 minutes under a tightly closed lid - this manipulation is necessary so that all the spices and ingredients warm up properly and give out their maximum taste and aroma.
10. 
    We pour bright Georgian kharcho into portioned bowls and treat the household. Bon appetit!

Real Georgian kharcho with walnuts

The recipe is dedicated to all lovers of spicy dishes and the cuisine of atmospheric Georgia - a hearty and aromatic soup “Kharcho” with such interesting additives as chopped walnut kernels, saffron, cilantro and even traditional “tkemali” sauce.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Water – 2 l.
• Beef – 700 gr.
• Onion – 2 pcs.
• Hot green pepper – 1 pc.
• Walnuts (kernels) – 100 gr.
• Garlic – 3 teeth.
• Tomatoes – 4 pcs.
• Cilantro - ½ bunch.
• Parsley - ½ bunch.
• Purple basil – 2 sprigs.
• Tkemali sauce – 2 tbsp.
• Round grain rice – 2 tbsp.
• Imeretian saffron – 1.5 tsp.
• Khmeli-suneli – 1.5 tsp.
• Ground red pepper – 1 pinch.
• Laurel leaf – 2 pcs.
• Coriander – ½ tsp.
• Vegetable oil – 1-2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the beef pulp into small pieces and place in a pan of a suitable size, add laurel leaves, add water and boil until tender (cooking will take about two hours).

Step 2. Meanwhile, in a deep bowl, mix saffron, suneli hops, coriander, red pepper - mix thoroughly. We will need no more than a full tablespoon of the resulting seasoning.

Step 3. Strain the rich broth through a fine sieve and return it to a heat-resistant bowl, add boiled meat and rice - put on moderate heat.

Step 4. Grind walnuts in a coffee grinder and combine with homemade seasoning and a clove of garlic passed through a press.

Step 5. Finely chop the onion and fry in oil until transparent. By the time the vegetable changes color, add the nut-garlic mixture to the pan and fry everything together for 2-3 minutes.

Step 6. Afterwards, add chopped hot peppers and tomatoes to the same frying pan, which must first be peeled and cut into small cubes. Mix the entire contents of the dish vigorously and simmer for about 5 minutes.

Step 7. Pour the resulting “gruel” into the broth and boil for 3-4 minutes.

Step 8. Then, add finely chopped cilantro and parsley, garlic to the pan - cook for 60 seconds.After the time has passed, pour in the tkemali sauce, season with salt and ground pepper according to your preferences and bring to readiness for 10 minutes.

Step 9. Serve the rich kharcho hot with a slice of fresh and crispy bread. Bon appetit!

How to cook Georgian pork kharcho?

When you’re tired of cabbage soup and borscht, feel free to prepare a classic of Georgian cuisine – “Kharcho”. This first course can easily feed a large family, because the food turns out to be very rich and satisfying, thanks to cooking in pork broth and adding cereals, vegetables and spices.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Pork – 400 gr.
• White rice – 150 gr.
• Onion – 2 pcs.
• Tomato paste – 2 tbsp.
• Tomatoes – 2 pcs.
• Garlic – 4 teeth.
• Walnuts (crushed) – 3 tbsp.
• Khmeli-suneli – 1 tbsp.
• Utskho-suneli – 1 tbsp.
• Ground black pepper – ½ tsp.
• Svan salt – 1 tsp.
• Salt - to taste.
• Sunflower oil – 3 tbsp.
• Chopped parsley – 3 tbsp.
• Laurel leaf – 3 pcs.
• Water – 3 l.

Cooking process:

Step 1. Cut the meat into pieces of the desired size and place in a pan in which the Georgian soup will be cooked.

Step 2. Boil the rice until half cooked and rinse thoroughly under running cold water.

Step 3. Fill the pork with three liters of water, bring to a boil and, using a slotted spoon, remove all the foam that forms, add some salt and add ½ of the onion, cut into half rings - cook for about 40 minutes over moderate heat.

Step 4. Grind the nuts in a blender or coffee grinder to a powder.

Step 5. Finely chop the remaining onion and sauté in oil until lightly browned.

Step 6. When the onion becomes translucent, add tomato paste and grated tomatoes.

Step 7Mix the contents of the pan thoroughly and simmer for five minutes.

Step 8. In a bowl, combine hops-suneli, utskho-suneli, and Svan salt.

Step 9. Meanwhile, the broth and meat are ready - add a little water, let it boil a second time and add the cereal.

Step 10. The next step is to add the tomato mixture and chopped nuts to the pan.

Step 11. After that, add ground black pepper, spices and laurel to the soup - cook for about 10 minutes over low heat. After the time has passed, dip the garlic, passed through a press, into the broth and boil for three minutes, then leave under the lid for 10-15 minutes to reveal the taste of spices and garlic.

Step 12. Pour the hot kharcho into portioned plates and generously sprinkle with chopped cilantro or parsley. Bon appetit!

A simple and tasty recipe for Georgian chicken kharcho

Kharcho is a very nourishing and rich soup that came to us from the expanses of Georgia, however, in order to make the dish lighter and less caloric, it is enough to replace the traditional beef with chicken and the soup will instantly sparkle with new colors, but will still be incredibly tasty and aromatic.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 3 l.

Ingredients:

• Chicken thigh fillet – 400 gr.
• Rice – 100 gr.
• Onion (large) – 2 pcs.
• Carrot – 1 pc.
• Garlic – 5 teeth.
• Tomato paste – 4 tbsp.
• Adjika – 1 tsp.
• Vegetable oil – 5 tbsp.
• Laurel leaf – 2 pcs.
• Cilantro – 1 bunch.
• Allspice peas – 5 pcs.
• Coriander (seeds) – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Zira – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 1.5-1.7 l.

Cooking process:

Step 1.Pour a little more than one and a half liters of water into the pan and put it on the fire, cut the peeled onion and carrots into large pieces.

Step 2. Separate the meat from the bones, remove the skin and rinse thoroughly under water.

Step 3. Place peeled and chopped vegetables, chicken, bay leaves, salt and peppercorns into a pan of boiling water and boil for half an hour, constantly skimming off the resulting foam with a slotted spoon.

Step 4. Without wasting time, finely chop the remaining onion and fry for about 10 minutes in hot oil.

Step 5. In a mortar, mix chopped garlic, coriander seeds, cumin and suneli hops - lightly knead the grains with a pestle.

Step 6. Stir the spices again and the soup dressing is ready.

Step 7. Add a little tomato paste to the softened onion in the frying pan and continue to simmer.

Step 8. Mix the ingredients thoroughly and fry for 3-4 minutes.

Step 9. Remove the boiled meat, onions, carrots and seasonings from the broth and cool at room temperature, cut the chicken.

Step 10. And put the overcooked onion and paste into the pan with the kharcho base.

Step 11. Next, add thoroughly washed rice and boil the cereal in the broth for about 10 minutes. Our goal is not to completely cook the rice.

Step 12. After time has passed, add the chopped meat to a heat-resistant bowl.

Step 13. Next, add the aromatic spice dressing to the kharcho and season with ground black pepper.

Step 14. At the end of the cooking process, add a little spicy adjika to highlight the rich taste and bring the cereal to readiness.

Step 15. A few minutes before it’s ready, “decorate” the dish with chopped cilantro and stir.

Step 16. Immediately pour the rich and light soup into bowls and begin tasting. Bon appetit!

How to cook lamb kharcho in Georgian style?

In order to be transported to Georgia, you just need to spend a short time in the kitchen and surprise your taste buds with the classics of this colorful country. Kharcho soup is a rich broth made with lamb and complemented with rich tkemali sauce, celery and cumin.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Broth – 2.5 l.
• Lamb (boiled) – 700 gr.
• Rice – 100 gr.
• Onion – 70 gr.
• Celery – 15 gr.
• Butter – 20 gr.
• Vegetable oil – 2-3 tbsp.
• Garlic – 6 teeth.
• Tomato paste – 1 tbsp.
• Khmeli-suneli – 1/2 tsp.
• Ground red pepper – ½ tsp.
• Chopped dill – 1 tsp.
• Zira – ½ tsp.
• Greens – 50 gr.
• Salt - to taste.

Cooking process:

Step 1. Pour vegetable oil into the bottom of a thick-bottomed pan and combine it with a piece of butter, heat thoroughly and saute the finely chopped onions.

Step 2. Next, add chopped celery into a heat-resistant bowl, mix and fry for about 3 minutes.

Step 3. When the vegetables become soft, season them with tomato paste and simmer for another minute, then pour all the ingredients with pre-boiled broth.

Step 4. Cut the boiled lamb into pieces of the desired size and pour into the soup base.

Step 5. Next, add thoroughly washed rice, spices, salt, dried or fresh dill to the kharcho - mix and simmer over low heat for about 20 minutes.

Step 6. After the time has passed, add the garlic, passed through a press, into the pan, mix and cook for another 2 minutes. Hot and aromatic “kharcho” with lamb is ready. Bon appetit!