The name of this dish is familiar to almost everyone. The soup is added rice, beef, fill with cilantro and walnut - this is a prerequisite. You can experiment with meat, replacing beef to another look. As a result, every time you will receive a new taste of a familiar dish.

According to the classic recipe, Kharcho is preparing without potatoes and carrots, but must be made of beef.

Ingredients:

• beef - 750 g;
• paprika - 1 h. spoon;
• onions - 3 heads;
• red pepper sharp;
• rice - 7 tbsp. spoons;
• black pepper - 15 peas;
• walnut walnut - 130 g;
• basil - 20 g;
• garlic - 7 teeth;
• kinza - 20 g;
• hvel-Sunnels - 3 h. spoons;
• tchemal sauce - 8 h. spoors;
• tomato paste - 3 h. spoons;
• petrushka - 20 g;
• lavrushka - 3 sheets;
• salt.

Cooking:

1. So that the broth turned out to be like: welded and thick, use meat with a bone, the saddle is well suited for this.
2. Rinse. Cut the flesh with pieces.
3. Take a saucepan with a volume of at least four liters, put meat, pour water. Pour should be up to the top. Bouillo boiling will be long and during this time the excess liquid will evaporate.
4. Periodically remove the entire foam that appears during the boiling.
5. Leek clean, cut into thin stripes.
6. After two hours get meat. Take the gauze, fold into three layers. Stretch broth. It is necessary to make it necessary, during cooking can be separated by small bones. Thanks to Marle, it turns out pure broth.
7. Place onion without roasting.
8. When the meat cools, remove the bones, chop the pulp and send to the broth.
9. Peel around one hour.
10. Rice washed several times, soak in water. Thanks to this croup, the welded consistency of the soup is obtained.
11. Pour sauce, tomato paste, sharp pen. Peel five minutes.
12. Carefully add burning peppers, varieties are characterized by sharpness.
13. Orekhov remove partitions, crushed.
14. Remove the husk from garlic, crush the rolling pin.
15. Mix with nuts, rub.
16. Take a mortar to grind pepper.
17. Fall asleep in soup.
18. Drill eight minutes.
19. Fall asleep mass of nuts, paprika and sunnels. Salt.
20. Chopping greens, put into liquid.
21. Add Laurel Sheet. Stir.
22. Cook a few minutes. Remove from the plate. Let it stand.

Traditional way in Georgian

Real Georgians are responsible for the process. To prepare Harcho soup, you will need at least two hours.

Ingredients:

• beef breasts - 450 g;
• tkemali - 0.5 tbsp.;
• a mixture of peppers;
• long-grained rice - 60 g;
• coriander;
• carrot - 100 g;
• hop - Sunnels;
• onions - 2 pcs.;
• dill - 10 g;
• walnut - 90 g;
• parsley - 10 g;
• acute pepper - pod;
• garlic - 5 teeth;
• kinza - 10 g

Cooking:

1. In the traditional method used breast. It can be replaced with meat on the brain bone, thanks to this, the broth will be more tender.
2. Fold meat into the container, pour water, bring to a boil, pecking two hours.
3. Get beef, remove meat from the bone, chop, send to broth.
4. Clear carrots, cut into straws.
5. Machine peeled onion with thin size plates.
6. When the broth boils, pour the sauce, stir.
7. After boiling, put vegetables.
8. Heat the frying pan, fry nuts without adding oil.
9. Cool, crush the kernel.
10. Grate garlic on a grater of fine grinding.
11. Stir with nuts.
12. After the broth boils half an hour, add rice croup.
13. After eight minutes, fall asleep garlic mixture.
14. Drill a quarter of an hour.
15. Place the remaining seasonings.
16. Five minutes later, fall asleep chosen green.
17. Give boiling, remove from the fire. Interest a quarter of an hour.

On lamb broth

Beef bolon can be replaced by lamb. The result is a rich delicate taste of dishes.

Ingredients:

• baranya breast - 550 g;
• chile Pepper - Pod;
• onions - 1 pc.;
• hvel-Sunnels;
• rice - 0.5 glasses;
• tomato paste - 1 h. spoon;
• tkemali - 2 h. spoons;
• garlic - 5 teeth;
• parsley;
• adzhika - 1 h. spoon;
• kinza;
• pepper;
• salt.

Cooking:

1. Along the edge cut meat, fry.
2. Place in a saucepan, pour water.
3. Onions chopping, pepper, put in a bowl, spread with hands.
4. Mutton to peak an hour.
5. Rice rinse, pour into broth, put a tomato paste. Add onions.
6. Drill half an hour.
7. Grind garlic.
8. Put adzhika, tchemali, garlic, kinse, hops-Sunnels, parsley.
9. Five minutes later, remove from the stove, add sharp pepper. Serve a quarter of an hour.

Home Harcho Beef Soup

The recipe for the preparation of soup Harcho at home allows you to make a real rigid dish, not inferior to the taste of the restaurant.

Ingredients:

• beef - 480 g;
• fig - 180 g;
• onions - 170 g;
• sazebel sauce - 140 g;
• nuts - 120 g;
• garlic - 4 teeth;
• pepper - 5 peas;
• parsley;
• kinza;
• dill;
• red pepper - pod.

Cooking:

1. Cut meat with medium sizes.
2. In a three-liter saucepan, put meat, pour water. Cook one and a half hours.
3. Regularly remove the foam mass, otherwise flakes will appear and spoil the taste of dishes.
4. Finely cut onions.
5. Grind nuts.
6. In the pan frying onions.
7. Rinse a croup. Pour into broth.
8. Eight minutes to put onions, nuts, peppers, sauce and salt. Strike.
9. Crushing garlic put in the soup. Turn off the plate.
10. Pan with a closed lid leave half an hour, withstand.

Chicken Cooking Recipe

If you really want a sharp soup, and time for cooking is limited, replace the beef on chicken. This dietary meat will make soup not so fat.

Ingredients:

• chicken legs - 350 g;
• walnuts - 120 g;
• kinza - 20 g;
• coriander;
• tomato - 6 pcs.;
• rice - 100 g;
• hvel-Sunnels;
• onions - 1 pc. ;
• pepper sharp - pod;
• garlic - 5 teeth;
• parsley - 20 g
• lavrushka - 3 sheets;
• pepper;
• salt.

Cooking:

1. The main secret of a successful charcho with rice is the right broth that must be the boolean. From chicken it is difficult to get it. Therefore, you first need to fry the legs until they become golden. This will strengthen taste. Place them in a saucepan, pour water, pecking.
2. An hour later to get the legs, cool. Remove meat, chop, return back.
3. Rice rinse, add to broth.
4. Chopping onions.
5. Clear garlic, crush the rolling pin.
6. Fry two vegetables.
7. Boiling water to ask tomatoes, remove the skin. Sliced \u200b\u200bpieces send to a saucepan.
8. Grind nuts, pour into a saucepan.
9. After eight minutes - the bay leaf.
10. Salt. Add spices, crushed greenery.

With rice in a slow cooker

Multicooker will help simplify the preparation of soup. With this device, it is not necessary to strictly control the cooking process, the main thing is to choose the mode.

Ingredients:

• smoked ham - 500 g;
• rice - 1 multistacan;
• sunflower oil;
• hvel-Sunnels - 1 h. spoon;
• tomato paste - 4 h. spoons;
• garlic - 5 teeth;
• salt;
• pepper.

Cooking:

1. Drop chopped with small pieces.
2. Leek Clear, chopping.
3. Pour oil into the bowl, fold the cooked ingredients.
4. Set half an hour in the "Baking" mode.
5. Pour tomato paste. Add chopped garlic, salt, hops-sunnels, pepper.
6. Washed rice fall asleep into the bowl. Set one hour in the "quenching" mode.

With pork ribs

An interesting recipe for cooking pork.

Ingredients:

• pork ribs - 750 g;
• bay sheet - 2 pcs.;
• tkemali sauce;
• onions - 5 heads;
• garlic;
• hvel-Sunnels;
• rice - 0.5 glasses;
• walnut walnut - 0.5 glasses;
• coriander;
• parsley leaves;
• parsley root;
• kinza.

Cooking:

1. Cut along the ribs pork. Put in a saucepan, bay with water.
2. After a half hours, get meat, cool, separate from the bone. Slice.
3. Mocked croup put in broth with meat.
4. Grate root, add to soup.
5. Machine onion to place the rest of the components.
6. Nuts are crushed, shifting to products.
7. Add the remaining ingredients.
8. Drill half an hour. Sprinkle with chopped greens.

How to cook Harcho soup in Kazan on the fire?

When you go on a picnic to surprise friends, cooking amazing caucasian soup on the fire.

Ingredients:

• barani ribs - 1000 g;
• rice polished - 170 g;
• pepper sharp - 1 h. spoon;
• khmeli-Sunnels - 2 h. spoons;
• kinza - 50 g;
• pepper sweet - 2 h. spoons;
• walnut walnut - 120 g;
• tomatoes - 550 g;
• parsley - 50 g;
• garlic - 5 teeth;
• bow - 420 g;
• tomato paste - 120 g;
• lovel Lavral - 5 pcs.;
• lemon - 1 pc.;
• utso-Sunnel - 2 h. spoons;
• salt.

Cooking:

1. Prepare coals
2. Cut along the edge. Put in the bowler.
3. Pour four liters of water.
4. Cook an hour.
5. Rinse rinse immediately, soak at the cooking time of meat.
6. Onions clean, cut into rings, put in the pan. Pour broth. Place a laurel and pasta. Extend to the soft state of the vegetable.
7. Pleep the cereal in the bowler.
8. Tomatoes give boiling water, remove the skin, cut. Stay in a bowl.
9. Clear garlic, put in tomatoes.
10. Machine greens, send to tomatoam.
11. Grinding nuts put in a bowl.
12. In tomatoes pour spices.
13. In products squeeze juice from citrus. To knead hands. Hold, remove from the sun.
14. Two hours after the start of the cooking, pour water to the entry level. Salt. Put onions.
15. After a couple of minutes, lay out tomatoes with spices. Boil. Remove from the fire.

Each time before creating breakfast, lunch or dinner, the hostess begins to sort out the existing products and ask an eternal question "And what to cook today?". For lunch, something fragrant, liquid and sate, for example, the soup is best for lunch.

Recently learned the recipe for an interesting Georgian soup with Russian ingredients and a bright name. So, Harcho is a soup with sourness and with a piece of meat! And, like a variety of dishes, this soup has, both classic recipes and many different other recipes that are already adapted to prepare at home the average cuisine.

• Pork Harcho Soup Recipe

Recipe Cooking Soup Harcho at home

It is really a fairly simple soup, and many more inserts its saturation. So, if, in the family more men, then cut into it potatoes, and if more women, then make it easier, only with rice. He also sends its bright color and aroma.

Georgian cuisine for me is a lot of spices and beef. Therefore, in this supe, it is better to use beef, but since it is not always at hand, but I want to eat everything and now, then we make our "Russian" version of this soup and take pork, lamb or chicken. In general, something meat.

Ingredients:

• Slice of beef or lamb
• 3 Lukovitsy
• 1 Tomato
• garlic
• 200 gr risa
• khmeli-Sunneli
• walnuts
• tomato Pasta

1.Myaso put cooking.

2. Prepare the products: finely cut or chalk walnuts and cut onions.

3. In the finished broth, pour rice and remove the finished meat.

4. From the tomato you need to remove the peel. You can simply cut it with a knife, and you can scream it with boiling water and easily remove the skin. Porto cut.

5. Garlic is also finely crushed, and at this time the bow is roasted on a olive with one teaspoon of tomato paste and sliced \u200b\u200btomatoes.

6.Sp. piano add nuts. You will see that they will immediately give oil on the surface of the broth.

7. Add garlic and hops-Sunnels to this mixture.

8. As soon as rice boils, in the soup, we lower the finished roaster.

With sour cream and croutons it will be no worse than in a restaurant!

How to cook harcho soup from beef

Beef is based on the basics of the classical formulation of this soup, so we give preference to it. But we are still not in Georgia and therefore all the necessary ingredients are not yet, we begin to collect Harcho from the fact that there are almost always there.

Ingredients:

• 550 gr beef
• 4 tbsp. Rice
• 3 Lukovitsy
• Khmeli-Sunneli
• greens
• 5 cloves of garlic
• bay leaf
• walnuts
• pepper
• tomato Pasta

In the base of Harcho Georgians took the brewing beef broth, so beef beef is perfect.

Two and a half liters of water goes to half a million meat.

1. With cold water we descend the pieces of meat and put cooking. After boiling, remove the foam, and on a small fire, tapping 1.5 hours.

2. Pour rice with cool water.

3. Onion pieces fry ten minutes, then add three tablespoons of tomato paste to it, a pen. You can make a paste a little with broth. Switchy rice in boiling broth.

5. Then I put out the pieces of meat.

6. After 20 minutes, add prepared filling weight.

We refuel with two tablespoons of the seasonings of hops-Sunnels and hammer walnuts, a laurel leaf and garlic.

Suck and add greens.

Beef must boil at least an hour and a half to become soft and well chewed.

Classic recipe for cooking soup Harcho step by step with photo

By tradition, the soup recipe includes several nuances:

1. meat - beef
2. the presence of a tkemali sauce that gives peculiar kiss
3. A little tomato and 4. Many greenery
4. And a good brewing and fragrant broth is important.

Ingredients:

• 1 tsp. Tomato paste
• 1 Tomato
• 2 Lukovitsy
• 500 gr beef
• tkemali - 2 h. spoons
• 1 Red Pickpoint
• glass of rice
• kinza, Parsley, Celery
• 4 closet garlic
• khmeli-Sunneli
• coriander
• adzhika

1. Add the bulb to the bulb with meat.

The classic recipe always inscribed beef.

2. Sliced \u200b\u200bonions are slightly passing.

3. The small tomato is purified from the skin, pre-stuck it. We send pieces of tomato to bows and a spoonful of tomato paste.

4. From the broth, we will remove the bulb and we bring to it roasted and chopped burning red peppers.

Now it is important to comply with the rule - do not overdo it with rice, because it can quickly turn soup in porridge.

5. Preparing seasoning. Let's start with the cilantro. The most fragrant part of the stem is the base of the root. Therefore, carefully remove the roots, leaving the stalks.

Grind garlic and greens.

6. Pour rice.

7. We add a teaspoon of seasonings to the broth, a bit of coriander, a little adzhika.

8. In the finished soup, pour out the finished greens with garlic.

The soup must last, for at least fifteen minutes.

How to cook lamb Harcho soup

The lamb is also common meat in Georgia and I think that the "home Georgian" version of the soup is meat, too, allows. But how do we prepare a delicious and simple soup with this type of product? Also, as always, only lamb can also cook an hour 1.5 or 2.

Ingredients:

• Mutton
• sauce Tkemali
• paul glasses rice
• 1 carrot
• 2 Lukovitsy
• walnuts - 100 gr
• salt pepper
• kinza
• tomato paste - 50 gr
• khmeli-Sunneli

1. With meat, we remove the fat, if it is on your piece, cut into cubes.

We start cooking it in two liters of water and watch it in time to remove the foam.

2. While we are waiting for meat, prepare vegetables. Cut the purified pen and onions.

Grind carrots.

3. In the pan, we begin to stew existing vegetables with tomato paste.

In the finished mass, lay the Tkemali sauce.

4. Large walnuts are crushed into small parts.

Inhers, start in the broth to enter rice, on a spoonful of red ground pepper, hops-sunnels and salts.

We are waiting for 11 minutes and complement the soup with walnut nuts and a vegetable roasted mixture and cilantro.

Pork Harcho Soup Recipe

Sometimes pork broths are obtained very fat, so they do not prepare soups from it, but not all of the same principle. The main thing is to remove the foam foam on time at the time of the boulevard.

Ingredients:

• 300 grams of pork
• half of a glass of rice
• 1 Lukovitsa
• 1 carrot
• 100 g tkemali
• 2 tsp Khmeli-Sunneli
• 50 grams of walnuts
• greens

1. We rinse and crushing.

2. Pour 300 grams of pork with water and put it over.

3. Rice rice rinse and lay out to boiling meat after half an hour after boiling.

4. We are preparing a grip of vegetables and Tkemali sauce.

5. Wrought pork is already waiting for ready-made vegetables, a groove from walnut and hops-Sunnels.

Greens shook the ready-made dish.

Simple recipe for Harcho soup with chicken and potatoes step by step with photo

The most dietary recipe for its calories goes with chicken. Here you can get the breast and legs or a full soup set.

Chicken makes soup lighter, for example, you can read about soup with meatballs.

Also, this meat is boiled much faster than previous species and therefore the hostess will rather finish with cooking food. The composition of vegetables vary the food value of soup, so, in this recipe we added potatoes so that the family is for sure.

Ingredients:

• Some chicken meat or bones
• 2 Lukovitsy
• 2 carrots
• 3 tomatoes
• 2 potatoes
• 50 gr risa
• 5 cloves of garlic
• khmeli-Sunneli
• pepper

1. Wrong pumping meat in 2 liters of water.

2. We cut vegetables, onions with carrots. We send to roast into a frying pan.

After about 7 minutes, add tomato and a couple of spoons of tomato paste.

3. Rinse rice to merge starch. To boiling broth refuel potatoes, then grilled, washed rice and naked garlic.

4. Only you will see that soup boiled, send spices to it: thyme, hops-sinry, laurel, dill, pepper and salt. We cut the chicken, sprinkle soup greens.

And we get pleasure from your work and satisfied face.

Recipe for cooking soup Harcho from chicken with rice at home

Without potatoes, the soup will be less nutritious in the number of calories, but also satisfying. Because it includes a cereal base - rice. The main thing is not to shift it and prevent the roused in porridge.

Ingredients:

• Hen
• half of a glass of rice
• kinsey greens
• 3 Luke Heads
• 5 Zamkov garlic
• 1 carrot
• 1 tsp. Tomato paste
• 4 tomatoes
• 10 walnuts
• tkemali 1 tsp.l. spoon or a little lemon juice
• Coriander, Cheber, Khmeli-Sunnels, Paprika, Pepper.

1. With chicken broth we remove the foam mass.

Want that the broth is a guide? Remember that cooking needs at least half an hour and add laurel leaves there, a couple of pepper peas, kinsea roots or parsley. After boiling, they are better to remove from the tank.

2. We descend the washed rice croup.

3. In resilience, the bulky mass fold meat mass

and tomatoes: fresh and in the form of pasta from tomatoes.

Lay it into a soup.

We remember about spices, spoonful salt, 10 ground nuclei and garlic cloves.

It is important to always rinse the rice croup in several waters.

To this soup you can give garlic crinks or crackers.

And I really wanted to compare the taste of our soup Harcho with a real traditional Georgian. What will happen to the difference. And it will certainly, because they do not use the seasoning of Khmeli-Sunnels, which has several spices in the composition, but a fenugreek is used, but I will find it in a hypermarket in the Urals, I don't even assume it.

I will, perhaps, from the polemic. I do not know, with whose light hand on the Internet, the myth of the most correct and present soup Harcho as prepared by the participation of Tclapi was established. This is not true! Harcho's soup on Tklapy is a wonderful recipe, but a lot of Harcho traditions in Georgia, and soup with a plum lava is not the only one and not even the most common.

About losses and compensation

At the same time, some reasons for myth-making are available. Much is simplified and adapted to mass tastes. So, in the original Harcho, the recipe is classic, it is preparing from beef beef, then any meat broth is allowed to "upositsky" soup. The next lost part is an acidic base of Harcho, which is reduced exclusively to tomato paste, as well as garlic and walnut refueling.

Not without acquisitions. Potatoes are satisfied, cheap, habitual. Meanwhile, in the Georgian original potato does not happen. And carrots, by the way, too ... from vegetables in Kharcho put onions (pass or boiled off, and then emit), garlic, many greens and tomatoes (not always).

Harcho's soul - sour base, spices

Ask any hostess of the revered age or her daughter who diligently absorbed mother's recipes, getting ready to lay a path to the heart of a man, which distinguishes Harcho from other soups, and they will answer you without thinking - "good spoon of tomato paste." Oh, how is Kharcho without pasta?

But do not give in to a confident tone of the Soviet hostess when it comes to Georgian cuisine. Christopher Columbus was not born, who opened the way to the American Polenovy, when the Bosnogiye Georgian girls were collected on the slopes of the mountains wild plumsTo prepare the basis for spicy soup.

Tklapy. - That's why Harcho did not think before the appearance on the Georgian land of tomatoes. Without a piece of Korzi dry on the sun, Alychi pulp, which made the acid base of classic Harcho.

You can replace tclapy navalar Fresh Alyci or Tkemali Sauce. However, if you get to Georgia and try in the Kharcho restaurant with tomatoes, I do not advise you to replace you that you are not enough for an authentic dish. Tomatoes, including tomato juice and tomato paste,in the classic recipes, Kharcho use today wide.

Herbs and spices - The second most important component of the soup. And however, even not the second, but one of the first. Just like a plum sourink, a savory aroma must be present in Kharcho, which is created by a complex combination of garlic, nuts, spices and greenery. Just do not need to repeat the classic misleading people familiar with Georgian cuisine. Its feature is exactly the spice, not a sharpness, aroma - but not burning.

In Kharcho, lay the cilantro, parsley, pod red pepper, basil and seasoning of the UWO-Sunnel (fenugreek). A popular mixture of Khmeli-Sunnel gives a completely accurate taste, but in the absence of UDSO-Sunnels it will be born.

Garlic (The same is used in) maybe only garlic can be, but the nuts are very, very much for the soup, you need to try it with nuts.

Harcho Soup, Recipe Classic Beef

INGREDIENTS:

• beef breast - Polkilogram
• rice - 1/3 cup
• walnuts - 2/3 cups
• onions - 2 big bulbs
• parsley root - 2 pcs
• garlic - 3-4 big teeth
• kinza and Basil - Big Bunch
• sour base - Lavash Tklapy with palm or its substitute to taste. You can focus on 4 spoons of Tkemali sauce or a glass of overgrown tomatoes
• hop or Utso-Sunnel - to taste
• black Pepper (Freshly Ground) - to taste
• bay leaf, salt - to taste
• vegetable oil
• water - to exit three liters of finished soup

How to cook Harcho in Georgian

• 1. Mately charge on the middle pieces at the calculation so that each consumers get into the plate four things, dry, put in cold water, bring the broth to the boil.
• 1. Give the fire and carefully remove the foam until it stops to form. After that, you can leave the broth boil yourself on a low heat for about two hours (depending on how the meat is fast). The broth should be turned out to be welded, and meat is soft, since the following steps will be short.
• 1. While the broth is brewed, spawn vegetables on vegetable oil - finely chopped onions and parsley root.
• 1. Rinse well.
• 1. In the finished broth, put rice, and when he gently boides - vegetables, bay leaf, crowded seeds of coriander, pepper, salt, slice of tclapi magnitudes in the palm or its substitute (Tkemali, Alych, pomegranate juice, rearranged tomatoes), Sunnels.
• 1. Let the soup quietly pisks for another 10-15 minutes, and in the already ready to send a pushed garlic (plus nuts, if you are doing with them) and greens (finely chopped cilantro and basil). And finally adjust the Harcho on salt-pepper spices.
• 1. Soup Leave under the lid "Run" and serve hot.

How to cook tclapy

Tklapy do from Alychi, this is a genus of acidic pasteles from it. Alych is poured with water, boil 15 minutes, and then remove the bones and sneak on the sieve to form a thick mass. We must decompose the mass on a flat wooden surface, slightly press, stretch, roll out the rolling pin onto the sheet and dry in the sun. You can store by turning the handkerchief or roll.

If there is no Tklapy ...

The nearest substitute for Lavasha Tklapy is a decoction of Alychi. Take it for such a number of soup two handstones, remove the bones and negotiate in a small amount of water. Multiple so that it turns out a thick casher, and even better wipe through the colander - so in the soup will not fall a rigid skin.

But, again, fresh Alycha happens in summer, at the beginning of the fall, and the hot spicy soup wants the most in winter. In this case, be a pair of pomegranates in order to get a half-table of pomegranate juice. Another option - or buy in any major supermarket. And finally, fresh tomatoes, peeled from the peel and are overgrown.

And finally, fresh tomatoes, peeled from the peel and are overgrown.

Harcho Beef - Classic Recipe With Tomatoes

Soup Harcho in Megrelski

In Western Georgia, there is a terrain of SAMGROLO, which is inhabited by Megrella. This is a peculiar "tribe" created its language (Georgians from other parts of the country do not understand the Megrelian language) and their unique traditions are literally in every field of life, in cooking, including. Megrel is especially a spicy kitchen, brought to perfection, deposited before flawlessness, torn to a grain of spices. Megrel's options for soup Harcho a lot, here is one of them - with Adzhika - for the collection. This is soup and spicy, and burning.

Ingredients for Harcho in Megrelski:

• beef or calf meat - 1 kg
• walnuts (crowded) - Fullack;
• onions - 3 bulbs;
• adzhik Megrelskaya
• kinza - 2 beams
• saffron Imereti - 1 tbsp. l.
• utso-Sunnel - to taste
• ground coriander - a little
• white dry wine - 100 g
• creamy oil - 2 tbsp. l.
• black pepper
• handful of rice (optional)
• tomatoes - 2-3 pcs. (optional)

When you collect ingredients for soup, please note that Saffron Imeretic is a powder of dry flowers of garden velvets (the so-called "yellow flower"), and not an ordinary saffron.

Megrelskaya Adzhika is a special, very sharp view of the sauce, which I will give the recipe below.

Cooking Harcho in Megrelski with Adzhika

Fat meat to wash, dry, cut into cubes with a thickness of one and a half or two centimeters and fry on cream or vegetable (refined) oil. Fold in a saucepan, add a finely chopped onion to it, pour wine with a small amount of water and leave to extinguish half an hour on a small fire. If there is no fat meat, additionally put a piece of butter into the pan.

Grind the peeled nuts with a meat grinder, add them to a saucepan with stewed meat, and together with them - greens and spices. Stir.

If you have a mortar and enough culinary excitement, do not use a meat grinder or blender for grinding nuts. In the mortar they give fragrant oil, which significantly improves the taste of soup. Eliminate nuts with greens and spices along with a large salt.

If you use rice, slightly expire and it.

Try, if you need to, even spout, pepper, put the adzhik and scrolled on the meat grinder tomatoes (without peel), rice.

Take the soup for another 15-20 minutes.

Recipe for Megrelsk Adjika

• dry pods of acute pepper - 500 g (Adzhika prepare the future, if you need only for one soup, you can proportionally reduce the mass of the ingredients).
• garlic - 200 g
• ground Coriander Seeds - 100 g
• utso-Sunnel - 50 g
• large cook salt

Remove seeds and tails from pepper pods, grind the pods on the meat grinder. Grind garlic, mix with pepper, add seasonings and salt. Salts in this adjika put a lot - "how much will take away." Add gradually until it stops dissolved in the mass.

Harcho A la international Soup

Despite the light irony, which attempts to use the recipe for a complex in the preparation of a national dish for a public table menu must admit that simplified Harcho soup also has an interesting taste and is a good option for everyday hot.
Therefore, for the completeness of the picture, we will not limit ourselves to the original Georgian recipes of Harcho, but we will give and evolved the recipe that arrived at the expanses of the post-Soviet space.

Recipes of such a soup having small variations of the composition and technology, a lot. We will give a typical.

INGREDIENTS:

• beef, lamb or any other meat on the bone - 300-400 g
• potatoes - 2 medium potatoes
• rice - 2 tbsp
• onions - 1 pc
• garlic - 2 teeth
• tomato paste - 2 tbsp.
• salt and red pepper (ground)

In a liter of water on small fire, we boil the usual broth. Let me take meat, remove it from the bones and return back to the saucepan.

Cut potatoes with cubes can be prepared in broth until half ready, add washed rinse and cook for 10 minutes.

In the meantime, in a heated fryingkin, we put the onions chopped with cubes and poured the top fat layer of the broth. It is boiling in this way for a moment, we shift into the soup, and put the tomato paste or peeled tomato cube peeled and also boiling with broth.

We add tomato refueling into soup, salt, pepper, put the pushed garlic.
Classic "Soviet" Soup Harcho is ready!

How to file

To the Georgian Kharcho is best to file Lavash. Not because it is a stereotype, but because they really combine and literally affected themselves.

If the soup is Harcho thick (and the right authentic Harcho thick), and if he is a burning-spicy (for example, in Megrelski), in Georgia, they serve him with a fresh corn sowing of the city (porridge like Mamalygi or.

In plates, soup can additionally decorate the greens and serve garlic.

If you are waiting for guests, it is no means that there will be a bottle of good wine.

Here's the same he, Harcho - Guest, who came from the Caucasian Mountains to please the children of steppes and woodland hot taste of a wide Georgian soul!

I continue to expand the arsenal of recipes collected on the site pages. Today I will tell you how to prepare Harcho soup at home. This Georgian dish like men and his step-by-step recipe should be every mistress.

The classical Kharcho is based on the dried plum, which gives an ocean shade. The composition of the soup is necessarily the walnuts. Previously, Harcho was prepared exclusively from beef, now use pork, lamb or chicken.

In today's material, consider the common recipes of Harcho, and I will start with the classics. Recreation of the classic Georgian sizel is problematic, since in Russia, it is impossible to find puree from the drain that is the basis of soup. It is replaced with tchemali sauce, which is sold in supermarkets.

Classic recipe Harcho

The classic recipe for Harcho provides for the use of a large number of seasonings, walnuts, cream sauce and garlic. The end result depends on the quality of meat, which should be fat and fresh. For this purpose, the saddle fits.

Ingredients

Portions: 20.

• beef 450 g
• walnut 125 g
• water 3 L.
• fig 250 g
• onion 2 pcs
• sauce 200 ml
• garlic 3 pcs
• khmeli-Sunneli 10 g
• red pepper 5 g
• parsley 5 g
• pepper peas. 5 grains
• salt to taste

For a portion

Calories: 75 kcal

Proteins: 3.1 g

Fats: 4.5 g.

Carbohydrates: 5.5 g

2 hour. 40 min.Video Recipe Print

Beef carefully wash, remove the streak and cut into small cubes. Send to a saucepan, fill with three liters of water and on the minimum heat for 2 hours. During cooking foam, remove the foam.

Rice croup rinse several times in cold water and send to a saucepan with a welded meat. Boil fifteen minutes.

Finely chopped onions fry in oil until golden colors, add chopped walnut kernels into the pan and mix. After a minute, the contents of the frying pan send a bouleon in beega, sake a quarter of an hour, pour salt and spices.

Add to soup sauce. After ten minutes of cooking, turn off the fire, and in a saucepan with Harcho, send the crushed garlic. Soup retire on the sideline to fill.

Last but put in Kharcho washed and finely chopped parsley, which will become the final touch and give the dish a unique fragrance.

If you plan to please the Guests of Children, reduce the amount of pepper.

How to cook a hack from beef

Classic recipe considered. Now share more modern cooking technologies from beef. It is important that this version of soup, contrary to novelty, has a pronounced taste.

If ordinary soup or borsch does not bring pleasure, use this recipe or see 10 delicious soups on the beef broth. It will help to diversify the casual diet and bring some bright colors.

Ingredients:

• Beef - 1 kg.
• Fig - 0.5 cup.
• Loins - 1 head.
• Carrot - 1 pc.
• Celery - 1 root.
• Tomatoes - 4 pcs.
• Garlic - 1 head.
• Walnuts - 0.5 cups.
• Dried cherries - 1.3 glasses.
• Alychi paste - a piece of 10 by 10 cm.
• Paprika, parsley, laurel, lemon juice, vegetable oil.

Cooking:

1. Before cooking, wash meat well, pour with water and weld the beef broth with the addition of several laurel leaves and crushed celery.
2. Ready broth straighten and lower the paste from Alychi to the spacing. Beef get out of the pan, cut into small pieces and send back.
3. With tomatoes with blanching, remove the skin. Tomatoes sweep so that a homogeneous paste is. Its together with cherries, crushed onions and chopped by cubes, carrots Send to soup.
4. When vegetables softened, add rice in Kharcho and sake minutes 10. Next, add a paste consisting of crushed nuts and crushed garlic. It remains to add salt, pepper and paprika.
5. After 10 minutes, falling off the chopped greens in Kharcho, and remove the saucepan from the stove. Before serving, the soup must be broken about twenty minutes.

This soup will give a decent story even the classic Harcho. What to talk about traditional soups and borscht, who have long become ordinary food for us.

Kharcho from lamb

As practice shows, none of the men can remain indifferent to this culinary product. A good meat dish is the lulls of the inhabitants of the East, and the Kharcho soup from the lamb, which we will prepare this proof.

Ingredients:

• Lamb - 500 g
• Rice - 4 spoons.
• Luckies - 2 heads.
• Tomatoes - 4 pcs.
• Garlic - 3 slices.
• Pepper peas, parsley, dill, basil.
• Kinza, Lavra and vegetable oil.

Cooking:

1. Start cooking from preparing meat. Muffle wash, cut down the cubes, lay out in a small pan and fill the water with two liters.
2. The duration of the cooking of the broth is one and a half hours. An hour later, add greens in a saucepan. During the preparation of the broth constantly remove the foam. Boil on minimal fire.
3. While the meat is boiled, prepare tomatoes. Throw them with clean water and lay out in a container with boiling water. Remove the skin, and make the vegetables themselves at their discretion.
4. Grind the onion and send hot oil on a frying pan. When it becomes golden, pour a couple of broth spoons in a pan and put on a minimum fire. After 5 minutes, add crushed tomatoes, mix and put 10 minutes.
5. Skin content Send into a pan with almost ready-made meat. After re-boiling the broth, pumped rice. Five minutes later, enter the laurel along with peas with peas and basil.
6. The final bar remained. Add a cilantro to the dish along with a dill, parsley and garlic. Two minutes later, turn off the fire and let the soup stand for an hour. Start tasting.

If Harcho seems a little, prepare lamb in the oven. It will suit the role of a second dish.

How to cook a chicken harcho

I think, by this moment you realized that the beef was used to prepare a traditional Georgian Harcho. But not every chef has the opportunity to get a piece of meat. In this case, I advise you to prepare a chicken harcho. The main thing is that the replacement of the main ingredient will not affect the warianity of soup and aroma.

Ingredients:

• Fig - 0.5 cup.
• Chicken breast - 1 pc.
• Loins - 1 head.
• Garlic - 3 teeth.
• Tomato sauce - 3 spoons.
• Tkemali sauce - 3 spoons.
• Parsley, ground pepper, hops-Sunnels.

Cooking:

1. Boil chicken breast to half-preparation. Meat is getting, grinding in small pieces and return back along with the chick onion and rice cereal. Boil the soup to the complete readiness of the ingredients.
2. A few minutes before the completion of cooking in the pan, send sauces, crushing garlic, seasonings and greens. After two minutes, turn off the two fire and retain the Harcho on the side to fill.

This method of cooking soup harch is the fastest. It is not surprising, because the chicken is preparing instantly. What to serve liquid eats, decide for yourself, but I recommend supplementing it with paws or delicious croutons. Such a tandem will satisfy the needs of any gourmet.

Georgian Recipe

Would you like to know the recipe for Harcho in Georgian? I think yes. The soup has an acidic base. We are talking about fresh allycha or sour paws, which is the dried pulp of the drain. Of the fruits make a puree, which is subsequently dried and get a big korzh. Then small pieces are discharged and used to prepare all sorts of dishes, including Harcho.

If there are no such ingredients, replace their tomato paste. But get real Georgian soup will not succeed. We still can not be preparing a sister without walnuts and beef on the bone.

Ingredients:

• Beef - 1 kg.
• Fig is 1 cup.
• Loins - 4 heads.
• Walnuts - 1 cup.
• Carrot - 1 pc.
• Tkemali - 1 cup.
• Garlic - 1 head.
• Dill, kinza, coriander.
• Tomato paste - 2 spoons.
• acute pepper, hops-Sunnels, salt.

Cooking:

1. Beef put in a saucepan for cooking, pour in three liters of the oxa and tapping on the minimum fire for about two hours. Remove the meat from the pan, remove the bones and cut the pieces. Beef return to the broth.
2. The next step in the pan Send a tomato paste along with Tkemali. After 5 minutes, enter the platter in the dish, and another 10 minutes - the left. Under the cover of Harcho, soving half an hour.
3. Make refueling. Frozen nuts on a dry frying pan and trimmed in a mortar. Nut powder Connect with chopped garlic and mix.
4. In the soup, send rice, and after 10 minutes, refueling out nuts and garlic. After a fifteen minute cooking in a saucepan, pour salt and spices. Configure two or three minutes dish, enter the chopped greens, take another two minutes and everything.
5. Before feeding, give Harcho must become 15-20 minutes.

Best of all, the treats are combined with Lavash, although many eat with bread. If there is no time for cooking, make meat out. She does not compare with Harcho, but also deserves attention.

Georgian harcho thick, rather than ordinary soups, which are half consisting of a liquid. An integral part of cooking is the use of a large number of spices.

Some believe that Harcho is a semi-winged tomato porridge with the addition of bones, which is inconspicuous and not very tasty. I do not share this opinion, with the exception of one point. The treats are really prepared with the addition of beef on the bone. As for features, they are represented by extraordinary aroma, high satisfaction and low calorie. The latter is extremely important for people who follow the figure.

I hope I completely revealed the topic of the conversation and told all the secrets and subtleties of the preparation of the Georgian soup.

Perhaps cooking is comparable to good music. Each dish has its own melody that changes when moving from one stage to another. And the final chord of this melody responds with pleasure in each cell of the body.

Georgian men are breating to fulfill any musical theme with one voice alone. And they also invented the recipe "Soup Harcho", saturated dense and fragrant. So let's sing about Sup Harcho.

Recipe of the present "Soup Harcho" in Georgian

"Harcho Soup" - a simple recipe for hot dishes georgian cuisine.

For the preparation of "Soup Harcho" from beef for 8-10 servings, you will need:

• 600 g beef breasts,
• 2 large bulbs,
• 4 medium tomato,
• 70 g rice,
• 100 g walnut nuclei,
• 2 tsp tomato paste
• 5 cloves of garlic,
• 2 beam of greenery,
• 1 pod of acute pepper,
• salt
• pepper
• bay leaf ,
• salting hops-Sunneli.

Cooking method

• 600 g beef breasts cut with small pieces, each of which will easily fit in a spoon. The bones and pieces of meat fill with cold water (2-2.5 liters) and put to boil on a strong fire. I practically do not cut the veins before cooking, because I believe that the bones and cores give the bully. In addition, the welded veil is easier to remove with an already boiled piece of meat with smaller losses.
• During the boiling of the broth, we carefully remove from the surface of the resulting foam. In principle, we cook an opaque soup and there will not be noticeable flaws from the unstable foam. However, there are harmful substances from meat in the foam, for example, the remnants of drugs that gave the animal. So the removal of foam is a very responsible step of cooking meat.
• To give a larger fragrance, the broth would be fine during cooking add parsley or celery root in the pan. But you can do and simply stems of greens (in this case, they will need to take out 15 minutes after the bookmark). The broth boiled, add salt, reduce the fire to a minimum, close the pan with a lid and leave for about an hour.
• We rinse rice, pour cold water and leave until the final stage of the cooking soup.

  But I wonder where the simple Georgian peasants who invented the "Soup Harcho" recipe, took rice? It is far from China. Most likely, the tradition of adding rice appeared much later, already in the twentieth century, when the cooks thought about the nutritional filler for soup, which would not spoil the taste of Harcho and would be much cheaper than meat. However, I can be wrong ...

• With the help of a roller and plastic bag with grinding walnuts. At the exit, the pieces should be turned out not larger 3-4 mm. In one of the classic prescriptions of Western Georgia, the nut is broken into the mortar to the state of small crumbs, so that in the finished dish it is generally visually noticeable. I like it when in a bright red soup you can see the tanks of the nut. Lightly fry nuts and assign.
• We take 2 major bulbs, clean and cut as gloss as much as possible. The bow gives a certain sharpness and aroma of the dish, however, too much of its number or large pieces can "suppress" the taste of other ingredients. Therefore, it is better not to overdo it.
• Considering that the basis of the taste of Kharcho is the meat broth with the addition of tomato and spices, neglected fresh tomatoes. At worst, you can take a "plastic" Turkish tomato, even it will give the dish elusive flavor aroma. After thorough research on the market (March ends after all) I managed to find Belgian cream tomatoes. They are moderate meat and juicy - just what is needed for soup.
• Wrap the tomatoes, remove the skin with them. Cut the pieces of about 2-3 cm. We take sharp peppers, freeing it from seeds (we prepare moderately sharp soup and we do not need an additional bitterness), cut thin stripes.
• 
  We put on fire the pan, heating, pour vegetable oil and fry onions. We add tomatoes, mix and give vegetables to aging minutes 5. After that, lay acute peppers, 2 teaspoons of tomato paste, salt, pepper and leave for another 5 minutes. Tomato paste will give a little more kissing and make the color of our soup more saturated.
• 
  We take meat and bones from the broth. Sort them. Temples of meat add to the pan and give refueling once again to spike. After 3-5 minutes, lay out the resulting mass in the broth and bring to a boil.
• I fall asleep rice. If you want to make Harcho as a soup, and not in the form of a thick chowder, it makes sense at all do not add rice at all or lay it very little - grams 50 dry cereals. We close the soup with a lid and give it to cope on slow fire for another 15 minutes.
• 
  Cut the greens - on the bunch of dill and parsley. Grind 5 pieces of garlic. Rust garlic with salt, pinch of pepper and greens to homogeneous mass.