Classic soup "Kharcho"

Soup “Kharcho” is a popular dish of Caucasian cuisine, which, thanks to its originality and unsurpassed taste, has gained popularity all over the world. This dish differs from other soups in its thickness and rich spicy taste with notes of pungency. The abundance of fresh herbs and a large amount of garlic gives the soup a special piquancy. And the main “highlight” are components such as chopped walnuts and Georgian Tkemali sauce. Therefore, if you like unusual combinations of ingredients, thick texture and rich broth with vegetables, dressing and rice, then be sure to try kharcho and you will be left with a complete gastronomic impression!

Kharcho soup at home - a classic recipe

Kharcho soup at home is a Georgian rich soup that will conquer all lovers of savory dishes and everything unusual. In this Georgian dish you will find such non-traditional ingredients as beef ribs, walnuts and rich tkemali sauce.

1. 
   How to cook kharcho soup at home using a classic recipe? We clean the beef ribs from films, rinse and pat dry with paper napkins. Fry in vegetable oil until a characteristic crust forms on all sides.
2. 
   Fill the rosy ribs with water and put on the fire, remove the foam with a slotted spoon and add the peeled onion and salt.
3. 
   We also season the broth with peppercorns and simmer for about an hour, loosely covering it with a lid. Transfer the cooked beef to a plate.
4. 
   Strain the broth through a fine sieve, separate the meat into fibers and return it to the pan.
5. 
   Cut the tomatoes crosswise and dip them in boiling water for a few minutes, then remove the skin. Finely chop the second onion and tomatoes.
6. 
   Pour vegetable oil into the frying pan and heat for 2-3 minutes, sauté the onions and pour in the tomatoes, heat for another couple of minutes and add paprika, suneli hops, adjika and mix thoroughly.
7. 
   Next, mix the frying with sugar and tkemali sauce, stirring, and heat for another 2 minutes.
8. 
   Pour the washed cereal into the hot broth, bring to a boil and cook for 10 minutes.
9. 
   For dressing, dry chopped walnuts in a dry frying pan, combine chopped herbs and garlic, passed through a press.
10. 
    Pour the spicy mixture into the soup and simmer for another 5 minutes.
11. 
    Add aromatic nuts.
12. 
    After 2 minutes, add the garlic and herbs mixture and stir.
13. 
    Throw in the bay and turn off the heat, leave covered for 15 minutes. Classic soup “Kharcho” is ready! Bon appetit!

Georgian kharcho with rice

Georgian kharcho with rice is the first dish, the preparation of which will take at least two hours, since it is necessary to properly boil the beef to obtain a strong and rich broth. And by adding cereals, spices and sauce, the food is saturated with bright taste and enchanting aroma.

Cooking time – 2 hours 10 minutes

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Beef – 400 gr.
• Onions – 1 pc.
• Garlic – 4 teeth.
• Rice – 6 tbsp.
• Carrots – 1 pc.
• Sunflower oil - for frying.
• Tkemali sauce – 0.5 tbsp.
• Cilantro – 5 sprigs.
• Walnuts – 1 handful.
• Khmeli-suneli – 2 tsp.
• Ground black pepper – 0.5 tsp.
• Bay leaf – 2 pcs.
• Water – 3 l.
• Salt - to taste.

Cooking process:

Step 1. Fill the beef with water and boil over medium heat along with the bay leaf for 90 minutes.

Step 2. Chop the boiled meat and return it to the pan.

Step 3. Peel the root vegetables and rinse with water, cut the onion and garlic into small cubes, and grate the carrots.

Step 4. At the same time, heat the sunflower oil in a frying pan and lightly brown the onions in it.

Step 5. Place sautéed onions, tkemali sauce, carrots, rice into the broth and cook for 10 minutes.

Step 6. Punch the dried nuts in a blender and combine with garlic.

Step 7. Pour the resulting mixture into the soup and simmer for another 15 minutes.

Step 8. Season the kharcho with cilantro and seasonings, after three minutes remove from the burner and leave covered for 15 minutes. Cook and have fun!

Classic kharcho with beef, rice and potatoes

Classic kharcho with beef, rice and potatoes is a hearty and nutritious dish, which, when served at the table during lunch, will save you from preparing a second course, because a portion of such soup will relieve all tasters from hunger for a long time. Try an amazing combination of ingredients!

Cooking time – 1 hour 45 minutes

Cooking time - 20 minutes.

Portions – 5 l.

Ingredients:

• Beef ribs – 500 gr.
• Potatoes – 500 gr.
• Salt - to taste
• Water – 3.5 l.
• Sweet peas – 7 pcs.
• Bay leaf – 2 pcs.
• Ground black pepper - to taste.
• Rice – 180 gr.
• Carrots – 2 pcs.
• Onions – 2 pcs.
• Vegetable oil - for frying.
• Tomato paste – 1 tbsp.
• Tomato juice – 2 tbsp.
• Greens - to taste.

Cooking process:

Step 1. Boil the ribs for an hour, add salt, pepper and season with peppercorns and bay leaves, continue cooking until the flesh comes away from the bones.

Step 2. Add small slices of peeled potatoes to the rich broth.

Step 3. Pour thoroughly washed rice into the boiling mixture.

Step 4. Meanwhile, heat the vegetable oil and saute the grated carrots and chopped onions.

Step 5. Add pureed tomato paste to the softened vegetables.

Step 6. After a couple of minutes, pour the contents of the frying pan with tomato juice and simmer the mixture for 8-10 minutes. Separate the meat from the bones and pour the beef back into the pan.

Step 7. Transfer the frying mixture to the finished potatoes and rice, cook for another 5 minutes and add salt if necessary.

Step 8. Pour the kharcho into plates, decorate with herbs and taste. Bon appetit!

Pork kharcho at home

Pork kharcho at home is a Georgian first dish, which, once tried, is simply impossible to forget! The whole secret of the dish lies in the unsurpassed nutty aroma, thick texture and strong broth, which perfectly combines all the ingredients.

Cooking time – 1 hour 10 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Pork pulp – 400 gr.
• Rice – 5 tbsp.
• Walnut kernel – 0.5 tbsp.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Garlic – 4 teeth.
• Vegetable oil - for frying.
• Tomato paste – 3 tbsp.
• Parsley – 5 sprigs.
• Parsley root – 50 gr.
• Mixture of peppercorns – 0.5 tsp.
• Khmeli-suneli – 0.5 tsp.
• Water – 2 l.
• Salt - to taste.

Cooking process:

Step 1. Cut the washed meat into small slices and place in a pan.

Step 2. Add a mixture of peppers, salt and parsley root to the pork, add water and cook for 40-45 minutes, then discard the roots.

Step 3. Dry the walnuts in a dry frying pan and beat them in a blender into coarse crumbs.

Step 4. Peel the vegetables, wash them and cut them into small cubes.

Step 5. In hot vegetable oil, lightly brown the onions and carrots.

Step 6. Mix golden vegetables with suneli hops, tomato paste and a ladle of broth and simmer for 5 minutes.

Step 7. Add vegetables in sauce, potatoes, nuts and rice to the broth - simmer over medium-low heat for 10 minutes.

Step 8. Supplement the food with chopped herbs, garlic and salt. After 5 minutes, turn off the flame and leave the kharcho under the lid for 15 minutes. Serve hot and enjoy. Bon appetit!

Real lamb kharcho with rice

Real lamb kharcho with rice is a traditional Georgian dish, which many years ago gained popularity all over the world due to its bright and unusual taste, obtained due to the original combination of spices, meat and walnuts with cilantro.

Cooking time – 1 hour 20 minutes

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Lamb – 500 gr.
• Rice – 100 gr.
• Tkemali sauce – 80 gr.
• Sweet bell pepper – 1 pc.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Walnut – 100 gr.
• Khmeli-suneli – 1 tbsp.
• Ground red pepper – 1 tsp.
• Tomato paste – 60 gr.
• Cilantro – 40 gr.
• Salt - to taste.

Cooking process:

Step 1. Cut the cleaned and washed lamb randomly and, adding water, simmer over low heat until cooked, skimming off all the foam. If there is fat, cut it off and put it aside.

Step 2. Melt the fat tail or fat and fry the grated carrots and onion cubes on it until softened.

Step 3. Add sweet pepper cubes, tkemali sauce and tomato paste to the frying - mix and turn off the heat.

Step 4. Finely chop the nuts with a knife, chop the washed and dried cilantro.

Step 5. Remove the lamb from the broth and chop it, return it to the strained broth along with the rice. Boil for 10 minutes and add roasting, nuts, suneli hops, pepper, salt, cilantro.

Step 6. Simmer the soup for another 5-7 minutes and remove from the burner, cover with a lid and let it brew a little.

Step 7. Pour the kharcho into tureens and immediately take a sample. Bon appetit!

Kharcho with rice and tomato paste

Kharcho with rice and tomato paste, cooked with smoked chicken - this is an exquisite first dish, which, once you try, you will remember for the rest of your life! In order for the food to be rich and aromatic, it is very important to add a generous amount of spices and fresh herbs.

Cooking time – 40 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Smoked chicken – 250 gr.
• Rice – 50 gr.
• Carrot – 1 pc.
• Tomatoes – 4 pcs.
• Garlic – 1 head
• Onions – 1 pc.
• Tomato paste – 3 tbsp.
• Chopped parsley – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Purple basil - for decoration.

Cooking process:

Step 1. Prepare everything you need: peel and rinse the root vegetables, wash the cereal.

Step 2. Finely chop the onions and garlic, cut the tomatoes and carrots into cubes.

Step 3. Cut the smoked meat into pieces or separate the fibers.

Step 4. Heat the vegetable oil in a saucepan and brown the carrot and onion slices.

Step 5. Mix the frying with tomatoes and tomato paste, fry for another 5 minutes.

Step 6. Add meat and cereal, add water and simmer over medium heat for 15 minutes.

Step 7. Season the food with chopped garlic, ground pepper and salt - mix and remove from the burner after 5 minutes.

Step 8. Pour the soup into bowls, garnish portions with fresh purple basil leaves and enjoy. Bon appetit!

Homemade chicken kharcho

Homemade chicken kharcho is not a completely original version of preparing Caucasian soup, however, by replacing meat with poultry, the food does not lose its authenticity and flavor. This recipe is best suited for those who prefer light and low-fat broths.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Rice – 2 tbsp.
• Chicken breast – 300 gr.
• Onions – 1 pc.
• Garlic – 1 head
• Tomato powder – 120 gr.
• Khmeli-suneli – 0.5 tsp.
• Cilantro – 40 gr.
• Bay leaf – 2 pcs.
• Water – 1.3 l.
• Salt – 0.3 tsp.
• Ground black pepper – 0.3 tsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Boil the breast until cooked, rinse the cereal until the water is clear.

Step 2. Remove the chicken from the broth, add rice and simmer over low heat under the lid for 20 minutes.

Step 3. Dilute tomato powder in water to a paste consistency.

Step 4. Fry small pieces of onion in vegetable oil and mix with the tomato mixture and a small amount of broth, simmer over low heat under the lid.

Step 5. Meanwhile, chop the meat and pour it into the broth with the rice.

Step 6. At the moment when the cereal is cooked, put it in the soup, add salt, cilantro, bay leaf, suneli hops, chopped garlic and ground pepper, mix everything vigorously.

Step 7. Serve the first dish and invite members of the household to the table. Bon appetit!

Georgian kharcho with walnuts

Georgian kharcho with walnuts is a hearty and thick soup that will definitely fit into the diet of all lovers of spicy and spicy dishes with an original taste and bright aroma. In addition to meat and nuts, we will also need foods such as vegetables, rice and, of course, cilantro.

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 7-8.

Ingredients:

• Beef brisket with ribs – 700 gr.
• Rice – 200 gr.
• Beef broth – 1 tbsp.
• Ground walnuts – 100 gr.
• Onions – 1 pc.
• Tomatoes – 2 pcs.
• Garlic – 2 teeth.
• Cilantro – 15 gr.
• Tkemali sauce - to taste
• Khops-suneli - to taste.
• Adjika - to taste.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Butter – for frying.

Cooking process:

Step 1. First of all, cook the beef broth, thoroughly wash the rice, cut the tomatoes into cubes and puree the herbs and garlic in a blender.

Step 2. Peel the onion and cut it into half rings or cubes.

Step 3. Cool the boiled meat and disassemble it into pieces, separating the pulp from the bones and veins.

Step 4. Mix garlic and herbs with nuts, minced through a meat grinder.

Step 5. Brown the onion in butter and add the beef, as well as tomatoes with adjika, pour in the beef broth and simmer under the lid for about 10 minutes.

Step 6. Pour the rice into the pan and boil for 10 minutes, then add the meat and bring to a boil. Add suneli hops and tkemali sauce with cilantro, simmer until the cereal is ready and add garlic-nut paste. Season with salt and pepper, depending on your taste, and leave covered for 15 minutes.

Step 7. Serve the appetizing kharcho to the table without waiting for it to cool down and enjoy the meal. Bon appetit!

Classic kharcho with tkemali sauce

Classic kharcho with tkemali sauce is the calling card of Georgia, which can be easily reproduced in your own kitchen, using only those products that you have at home or are sold in the nearest supermarket. Dive into this delicious and spicy recipe and you won't regret it because it's absolutely delicious!

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 5.

Ingredients:

• Beef – 300 gr.
• Onions – 100 gr.
• Rice – 200 gr.
• Tkemali sauce – 70 gr.
• Tomato paste – 50 gr.
• Water – 2 l.
• Garlic – 3 teeth.
• Salt - to taste.
• Spices - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1.Cut the beef pulp into small slices and pour into a saucepan, cook for 30-40 minutes, add water.

Step 2. Wash the rice thoroughly and soak in cool water for 20 minutes.

Step 3. We “free” the onions from the husks and chop them.

Step 4. Sauté the sliced ​​vegetables in vegetable oil until light brown.

Step 5. Combine the browned onion with a few tablespoons of broth and tomato paste, slightly evaporate the liquid.

Step 6. Place the grains and roast into the boiling broth and stir.

Step 7. A couple of minutes before it’s ready, add tkemali sauce, garlic, salt and spicy spices to the kharcho.

Step 8. Pour the food into bowls and begin the meal. Bon appetit!

Kharcho soup with barley

Kharcho soup with barley is a completely new take on the traditional Caucasian soup, which is usually cooked using rice. However, by replacing one grain with another, the taste characteristics of the soup do not deteriorate, but only change. Therefore, if you like experiments, then this recipe is definitely for you!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Lamb – 500 gr.
• Carrots – 2 pcs.
• Pearl barley – 1 tbsp.
• Onions – 2 pcs.
• Potatoes – 5 pcs.
• Tomato paste – 1 tbsp.
• Parsley – 20 gr.
• Garlic - to taste
• Salt - to taste.
• Ground red pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Cut the lamb into pieces and brown it in hot vegetable oil.

Step 2. Fill the fried meat with water and cook over moderate heat.

Step 3. Throw potato slices into the boiling broth.

Step 4. Add chopped onion (1 pc.) and carrot sticks (1 pc.).

Step 5.Grind the remaining root vegetables and sauté in vegetable oil until soft, combine with garlic, passed through a press, tomato paste, and pepper.

Step 6. Simmer the roast for 7-9 minutes and add to the soup.

Step 7. Add pearl barley and cook over low heat until the cereal is ready.

Step 8. Before serving, decorate with herbs and season. Bon appetit!