Kharcho soup with beef classic

Classic kharcho soup with beef is a real pearl of Georgian national cuisine. You can fall in love with it “from the first spoon”; it is aromatic and moderately spicy. For cooking, you can take meat on the bone or without, but for richness, brisket is better suited. In our selection of recipes you will find both classic versions: with beef, tkemali sauce and walnuts, spices and herbs, and in various other interpretations.

Classic recipe for beef kharcho soup with rice

Prepare kharcho soup according to the classic recipe and please your household with a hearty and flavorful lunch from Georgian cuisine. In step-by-step recipes, we will tell you how to prepare a spicy dressing and cook an amazing, delicious soup that will add variety to your everyday menu.

1. 
   How to cook kharcho soup with beef according to the classic recipe? Wash half a kilo of beef and place in a saucepan. Add water by 2/3, add bay leaf and boil. Reduce heat and simmer for 2 hours, periodically skimming off the foam.
2. 
   Rinse the rice and pepper separately, remove the seeds from the pepper and cut into fine cubes.
3. 
   Grind the walnuts in a coffee grinder or blender. Peel the garlic and crush it in a mortar. Mix with nuts.
4. 
   Strain the broth through a sieve. Cool the meat and cut into pieces, remove the bone. Place the meat back into the broth and place on the fire until it boils.
5. 
   Add the previously prepared rice and bell peppers to the pan.
6. 
   Peel the onion, rinse and chop into small cubes. Fry in a hot frying pan with hot oil. Fry until golden brown, stirring occasionally.
7. 
   Place the tomato and garlic nut paste into the pan and stir well. Keep on low heat for 3 minutes and add the roast to the soup.
8. 
   Place 3 tablespoons of tkemali and seasonings in a saucepan. Rinse a small bunch of cilantro in running cool water, chop it and add it to the pan. Salt ½-1 tsp. salt, stir and cook. Don't forget that when the soup cools, the salt will be more noticeable, so don't overdo it. Cook covered for 5 minutes.
9. 
   When the soup is cooked, let it sit for 15 minutes. This way it will be saturated with all the aromas and spices and will already have time to bring everyone to the table with its smell. We recommend serving kharcho with sour cream, rye bread and garlic.

Bon appetit!

Recipe for beef kharcho soup with rice and potatoes

A culinary masterpiece with Russian notes – a more familiar version of kharcho for those who don’t really like experiments, but love a tasty and satisfying meal. In the recipe we use beef meat; if you have it on the bone, you shouldn’t cut it, the bone will give more fat.

Ingredients:

• Beef – 500 g.
• Tkemali sauce – 3 tbsp. l.
• Potatoes – 3-4 pcs.
• Rice – 1/2 cup.
• Onion – 1 pc.
• Tomato paste – 1 tbsp. l.
• Parsley – 1 bunch
• Sunflower oil – ½ tbsp. l.
• Garlic – 1 clove.
• Salt and pepper - to taste.

Cooking process:

1. Fill a 3-liter saucepan 2/3 full with water and add pieces of beef, cut into large cubes, bay leaves and 1 tsp. salt. Cook after boiling over medium heat for 30 minutes.

2. Peel and wash the potato tubers, chop them into cubes. Wash and chop the parsley, add finely chopped garlic to it. Peel the onion and chop finely.

3. Remove the beef from the pan and strain the broth into another container. Wash the pan, return the broth to it and put it on the fire. Add potatoes and rice.

4. In a hot frying pan with hot oil, fry the onion and beef pieces for 3 minutes, stirring.

5. Add the contents of the frying pan to the soup, add tomato paste, tkemali sauce and cook for 1 minute. Add parsley and garlic, salt and pepper if necessary.

6. Kharcho soup should stand for 10-15 minutes after cooking to become richer. Pour into deep bowls and enjoy!

How to cook beef kharcho soup in Georgian?

If we were in Georgia, we could prepare a bright and aromatic kharcho soup in the traditional style, based on rich beef shurpa, with fresh sour cherry plum and crushed buttery walnuts. Is it possible to prepare real kharcho soup at home? With our step-by-step recipe and following the recommendations, this is not only possible, but you will also get a delicious Georgian dish!

Ingredients:

For the broth:

• Beef brisket – 600 g.
• Carrots – 1 pc.
• Onion – 1 pc.
• Cardamom – 2 boxes.
• Bay leaf – 2 pcs.
• Cloves – 4 pcs.
• Allspice - at the end of the knife.
• Peppercorns – 4 pcs.
• Parsnip, horseradish, celery.

For the soup:

• Tkemali sauce – 2 tbsp. l.
• Walnut kernels – 1 cup.
• Rice – 100 g.
• Onion – 2 pcs.
• Garlic – ½ head.
• Greens: cilantro, dill, parsley – ½ bunch.
• Green basil – 3 leaves.
• Hot pepper – 1 pc.
• Khmeli - suneli - 1-2 tbsp. l.
• Saffron – ½ tsp.
• Salt, lemon and sugar - to taste.

Cooking process:

1. Take the meat, rinse, dry with a paper towel and cut into pieces the size of a matchbox. The bones do not have to be cut. Place the beef in a saucepan and add water just to cover the meat, place on the stove until it boils. Drain the first water, there may be harmful substances there.

2. Rinse the meat and the pan, fill it with new water, add parsnips, celery, peeled and whole horseradish, onions and carrots. After boiling, remove the foam and add spices, salt, reduce the heat, but let it gurgle. Cook for 2 hours until the meat comes off the bone easily.

3. Remove vegetables and spices from the broth using a slotted spoon. Divide the onion into 4 or 8 parts and cut into strips. Crush the nuts in a mortar; do not achieve uniformity.Rinse the rice until the water is clear.

4. Steam the saffron with boiling broth, cover with a saucer for 5-10 minutes. If you don’t find this spice, you can replace it with a mixture of paprika and turmeric powder.

5. Pour rice into the soup, add a pod of pepper, boil and reduce heat.

6. Lightly fry the chopped onion. Fry the nuts in a dry frying pan.

7. Add tkemali sauce to the soup. Add the steamed saffron and season with suneli hops. Chop the garlic. Chop the greens finely and grind with salt.

8. When the rice is ready, add herbs and garlic to the kharcho. Keep on fire for a minute and turn off.

9. Now you need to try the soup and, if necessary, use salt, lemon or sugar to bring the dish to the desired taste. Let the soup sit and cook for 15-20 minutes and pour into bowls.

Bon appetit!

A simple and delicious recipe for kharcho soup with tomato paste

Let's replace the cherry plum puree and use tomato paste, which will give the dish the necessary sourness. There are no fried vegetables here; we can prepare kharcho while maintaining the maximum benefits of vegetables.

Ingredients:

• Beef – 500 g.
• Carrots – 1 pc.
• Parboiled long grain rice – 1 cup.
• Walnut kernels – 120 g.
• Onion – 2 pcs.
• Tomato paste – 3 tbsp. l.
• Greens (parsley, dill) – 1 bunch.
• Garlic – 5 cloves.
• Ground coriander – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Salt and pepper - to taste.
• Bay leaf – 3 pcs.

Cooking process:

1. Boil the beef a little, rinse, and rinse the pan well. Place the meat back, add fresh water, and cook for 1.5 hours.

2. Rinse the rice with cold water. Sort out the nuts and dry them in a frying pan without oil for 10 minutes.

3.Peel the garlic cloves and pass through a garlic press, combine with nut kernels and pound to a paste.

4. Remove the cooked meat from the bone, tear it into pieces and put it back into the pan. Add tomatoes to it and keep on fire for 10 minutes.

5. Cut the carrots into cubes and put them in a saucepan, and add the onions, cut lengthwise into rings, into the pan. Boil vegetables for 15 minutes

6. Next, add rice and nut dressing to the soup. After 10 minutes, add spices and pepper to the soup and leave to cook for 10 minutes.

7. Chop the washed and dried greens, add to the soup and let simmer for 2 minutes. After cooking, it is important for the soup to stand for 15 minutes under a closed lid to acquire richness of taste.

Bon appetit!

How to cook delicious kharcho soup with walnuts?

Walnut is an important spicy ingredient in kharcho and adds piquancy to the soup. But we will replace tkemali, which is not so easy to purchase outside of Georgia, with canned and fresh tomatoes, which will add the necessary taste and aroma.

Ingredients:

• Beef – 500 g.
• Cilantro – 1 bunch
• Walnut kernels – 100 g.
• Onion – 3-4 pcs.
• Chili pepper – 2 pcs.
• Greens (parsley, dill) - to taste
• Sunflower oil – 70 ml.
• Garlic – 3 cloves
• Coriander – 30 g.
• Salt and pepper - to taste
• Canned tomato - 400 g.
• Tomato – 200 g.

Cooking process:

1. Rinse the meat and place it in a deep saucepan, add 2.5 liters of water, add 2 heads of peeled and washed onions, a whole chili pepper and herb branches and cook until the beef is cooked through.

2. Cut one onion into small cubes and chop the chili pepper finely. Fry in a saucepan in oil.

3. Finely chop the fresh tomato and add to simmer for 10-15 minutes.Remove the meat from the broth, strain it, and pour it back into the pan.

4. Cut the beef into medium cubes, add to the vegetables and simmer a little.

5. Peel the garlic, add dry coriander and pour 1 tbsp. l. sunflower oil. Finely chop the cilantro and mix with garlic and spices.

6. Add seasoning to the kharcho, stir and let it continue to simmer over the fire. Peel the canned tomatoes, chop them and add crushed nuts, cook for 10 minutes.

7. Leave the soup covered for 15 minutes while you prepare the plates, rinse the greens for decoration in cold water and you can pour the aromatic kharcho into portions.

Bon appetit!

Classic kharcho soup cooked in a slow cooker

This recipe is dedicated to multicooker fans. If you want a richer soup, boil it on the bone, and simply remove the meat and cut into pieces when it is cooked.

Ingredients:

• Beef pulp – 500 g.
• Walnut kernels – 70 g.
• Carrots – 1 pc.
• Rice – 100 g.
• Onion – 1 pc.
• Tomato paste – 1 tbsp. l.
• Greens (parsley, dill) – 1 bunch
• Sunflower oil – 2 tbsp. l.
• Garlic – 1 clove
• Ground nutmeg and ground pepper - on the tip of a knife
• Salt - to taste
• Khmeli - suneli - 1 tsp.

Cooking process:

1. Rinse the meat and cut into medium pieces across the grain. We put it in the multicooker, add 2.5 liters of water, close it and set the “soup cooking” mode.

2. Peel the carrots and onions, wash them and chop them into equal cubes. Chop the peeled garlic with a knife along with clean and dried herbs quite finely.

3. Blanch the tomato in 0.5 liters of boiling water, after making a cross-shaped cut, dip it in ice water for a minute.Remove the skin, transfer the pulp to a blender and puree it.

4. Pour the rice into a sieve and rinse well under water, let the liquid drain. Remove any debris from the walnuts and chop them very finely.

5. Remove the cooked meat from the bowl with a slotted spoon and place separately. Strain the broth, rinse the bowl, and using the “fry” mode, sauté the onions and carrots with oil in it for about 5 minutes.

6. Place the meat with the vegetables and fry for 15 minutes, add tomato paste, tomato pulp and simmer for 10 minutes. Pour the broth into the frying pan, add rice and small nuts and cook for 45 minutes with the lid closed on the “soup cooking” mode. Add spices, herbs and garlic, salt and turn off after 15 minutes. After 10 minutes, you can pour the aromatic soup into plates.

7. Kharcho is served with sour cream, onions and a piece of lavash or bread. You can put a plate of crackers on the table for those who like to crunch.

Bon appetit!

A very tasty recipe for making kharcho soup with barley

The recipe for kharcho soup with barley came to us from Soviet times. The soup turns out hearty, and instead of tkemali sauce we use tomato paste and adjika.

Ingredients:

• Beef – 500 g.
• Pearl barley – ½ cup
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Tomato paste – 1 tbsp. l.
• Butter – 2 tbsp. l.
• Carrots – 1 pc.
• Garlic – 2 cloves
• Adjika – 2 tbsp. l.
• Greens - to taste
• Ground red pepper – 1/3 tsp.
• Khmeli - suneli (a mixture of dried herbs) - 1 tsp.
• Sour cream for serving – 2 tbsp. l.

Cooking process:

1. Place the pieces of beef in a deep saucepan, add water and cook until boiling, skim off the first foam, and cook covered for 1.5 hours. After this time, add pearl barley, pre-soaked for 6-10 hours.

2.Peel and wash the vegetables. Cut the potatoes into medium cubes and put them in the soup, boil, remove the foam and cook for 10 minutes. Chop the onion and press the garlic.

3. Melt the butter in a hot frying pan, add the garlic, after a minute - the onion. When an appetizing golden color appears, add adjika and tomato paste, simmer for 5 minutes under a closed lid. Add grated carrots and simmer for another 3 minutes. Add greens and turn off after 3 minutes.

4. Transfer the roast into a saucepan and cook until done for another 15 minutes.

5. Kharcho should sit for 20 minutes after cooking. Place some meat on a plate, pour in the soup and sprinkle with freshly chopped herbs. Add 1 tsp. sour cream on a plate.

Bon appetit!

Fragrant beef kharcho soup with tkemali sauce

One of the required ingredients of Georgian kharcho is tkemali sauce - these are dried fruits that can be purchased in Georgia. Tkemali sauce with a pleasant plum sourness is an excellent alternative; it consists of cherry plum (sour plum) and is an excellent dressing for soup and meat dishes. Let's prepare this dish without nuts, because there are people who can't have them, but want to enjoy real kharcho soup.

Ingredients:

• Beef brisket – 700 g.
• Small tomato – 6 pcs.
• Rice – 2/3 cup
• Onion – 2 pcs.
• Tkemali – 1 tbsp. l.
• Sunflower oil – 2 tbsp. l.
• Garlic – 5 cloves
• Basil and ground red pepper – ½ tsp.
• Salt – 1 tsp.
• Parsley - to taste
• Khmeli - suneli - 2 tbsp. l.

Cooking process:

1. Cut the beef into pieces, add 3 liters of water and put on fire. Cook for 2 hours, constantly removing the foam. 30 minutes before readiness, add bay leaf and salt.

2.Remove the skin from the tomatoes, to do this, make an incision with a cross and immerse in boiling water, after a few minutes the skin will begin to peel off.

3. Peel the onion, finely chop and sauté in oil. Chop the tomatoes very finely and add to the onion.

4. Wash the rice, remove the husks from the garlic and wait for the meat to be ready. Strain the finished broth through a sieve, cool the meat, and cut into small pieces.

5. Place rice in the broth for 15 minutes, return the meat to the pan, add onions, tomatoes, spices, crushed garlic and tkemali sauce. Boil the soup for 10 minutes and leave to brew for the same amount of time.

6. Pour the kharcho soup into bowls, add chopped cilantro and enjoy!

Rich beef kharcho with tomatoes

In this step-by-step recipe, you will learn how to prepare boneless beef soup, and get a rich kharcho soup with aromatic fat using lard. At the same time, we will not add tomato paste, but will limit ourselves to fresh tomatoes.

Ingredients:

• Beef pulp – 400 g.
• Salted lard – 30 g.
• Potatoes – 3 pcs.
• Rice – 4 tbsp. l.
• Onion (small) – 3 pcs.
• Fresh tomato – 500 g.
• Bay leaf – 2 pcs.
• Cilantro, parsley, dill - only 1 bunch
• Sunflower oil – 3 tbsp. l.
• Sweet peas – 3 pcs.
• Garlic – 3 cloves
• Bitter chili pepper – 1 pc.
• Salt and ground pepper - to taste
• Basil, hops - suneli - on the tip of a knife.

Cooking process:

1. Rinse the beef pulp, dry with a paper towel, cut into portions 3 cm long. Make cuts across the fibers rather than along them. Place them in a saucepan, add 2.5 liters of water and cook for 1.5 hours, periodically skimming off the foam.

2. If the meat is store-bought, it is better to drain the water after boiling, rinse the meat and the pan to remove all unnecessary additives from the meat.Place the finished meat on a plate and strain the broth through a sieve.

3. Peel the onions, cut into small pieces and fry in hot oil until golden brown. Immediately add the pieces of cooled beef.

4. Pour boiling water over the tomatoes for 4 minutes, then plunge into cold water and remove the skin. Cut them into small cubes, put them in a frying pan and simmer for 15 minutes.

5. Peel the potatoes, wash them, cut them into long pieces and put them in the broth to cook. When it boils, add the pre-washed rice and the contents of the frying pan, add salt and cook for 10 minutes.

6. In a mortar, grind salted lard, finely chopped with pepper, basil and suneli hops. Add more than half of the available chopped herbs and garlic pressed through a press. Crush everything well with a pestle. Add the spicy seasoning to the soup and you will immediately feel the wonderful aroma.

7. Leave the soup to stand for 15 minutes to saturate all the ingredients and pour into bowls. Place some fresh herbs and 1-2 chili peppers on a plate. Serve kharcho soup with unleavened pita bread or fresh flatbread.

Bon appetit!