Prepare beef kharcho soup. Beef kharcho soup with rice

06.07.2023 healthy eating

Ingredients:

Beef - 450 gr
long rice - 1/2 cup
potatoes - 4 pcs
onion - 1 pc.
garlic - 3 cloves
carrots - 2 pcs
tomatoes - 3 pcs
ground allspice black pepper - 1 teaspoon
peppercorns - 7-10 pcs
red allspice ground pepper - 1 teaspoon
suneli hops - 1 teaspoon
salt and herbs (parsley and dill) - to taste.

Cooking method:

We prepare all the necessary products, wash and clean potatoes and carrots.

We wash the meat in running water, cut into portions and put in a saucepan on the stove to boil.

For dressing, grate carrots on a coarse grater.

Peel the onion, cut into small pieces and fry in a pan in vegetable oil.

Meanwhile, the meat has already boiled and it is necessary to remove the foam. If you wish, you can drain the first broth. Pour in peppercorns 7-10 grains.

We shift the grated carrots to the pan to the onion and continue to pass

Pour the tomatoes with hot water and leave them for 3-5 minutes, so that you can easily remove the skin.

After the time has elapsed, we drain the water from them and separate the skin, cut into small pieces, and send to the gas station. We continue to simmer, while lowering the temperature a little.

In an almost ready vegetable dressing, pour half a tablespoon of suneli hops, 1 teaspoon without a slide of red and the same amount of black pepper. Pour 2 scoops of broth there, mix, cover with a lid and simmer for 10 minutes.

We take out an almost ready piece of meat from the pan, cut it into small pieces and send it back to the broth. There we lower the potatoes cut into small squares and stewed vegetables. Salt according to your taste.

Bring to a boil and lower into it long-grain rice, previously washed in cold water. Cook for 17-20 minutes over medium heat.

Finely chop the garlic and herbs.

We check the rice for readiness and if it is cooked, then add chopped garlic, herbs and bay leaf.

Turn off the stove and let our soup brew for 7-10 minutes.

Pork kharcho soup - recipe with photo step by step

Ingredients:

Pork - 550 gr
water 2.5 liters
potatoes - 3 pcs
onion - 2 pcs
garlic - 1 head
rice - 100 gr
tomatoes - 4 pcs or tomato paste 2 tbsp. spoons
vegetable oil - 30 gr
hops-suneli seasoning - 1/2 tbsp. spoons
salt and herbs - to taste

Cooking method:

We have prepared all the necessary products and now we start cooking.

We wash the meat and cut it into cubes of about 3 by 3 cm. Then we lower it into a deep saucepan, pour it with cold water and let it boil. Remove the foam, cook on low heat for 40 minutes.

Peel potatoes and cut into squares.

When the meat is cooked, add washed rice, potatoes and onions there. Cook for at least 20 minutes.

Now we need to boil the kettle and pour tomatoes with boiling water for 2-3 minutes. Then drain and add cold water, leave for 5 minutes. Then we easily remove the skin from them and finely chop with a knife, or rub on a grater.

We heat the pan, pour vegetable oil into it and spread the tomatoes. Simmer over medium heat for 5-7 minutes, stirring occasionally. We shift the finished tomatoes into the soup - salt, pepper and add the necessary spices. We cook for five minutes.

Wash and finely chop the herbs, peel and finely chop the garlic. Pour into a saucepan, cover with a lid, turn off the stove and remove from heat. Let it brew for 10-15 minutes.

Pork kharcho soup is ready.

Awesome lamb kharcho soup recipe

Ingredients:

Aranina with bones - 750 gr
onion - 2 pcs
carrots - 2 pcs
garlic - 6 cloves
tomato - 1 pc.
celery - 1 stalk
spicy herbs (paprika and coriander) - 1 teaspoon
tkemali - 1 tbsp. spoon
tomato paste - 2 tbsp. spoons
chopped greens - 2 tbsp. spoons
salt and pepper - to taste.

Cooking method:

We cook the broth from the washed lamb meat with bones on the weakest fire for about one hour. Then add the peeled onions, carrots, celery and cook the same amount more, do not forget to remove the foam.

The onion and garlic cloves should be finely chopped and lightly fried in a separate saucepan until golden brown, after which we transfer coarsely grated carrots, tomato paste, herbs, spices and mix. We simmer further.

After scalding the tomato with boiling water, immediately place it under cold water and remove the skin from it. Cut into small cubes and shift to cook with vegetables in a pan. Next, put the washed rice, mix everything and simmer for another 10 minutes.

We take out the prepared lamb, strain the broth and pour it into the fried vegetables and cook for about a quarter of an hour over low heat.

Five minutes before the end of cooking, add meat and tkemali cut into small pieces.

The soup is ready, serve it to the table with chopped herbs.

Chicken kharcho recipe: Learning to cook delicious soup at home

This is a dish of Caucasian cuisine and is usually made from lamb or beef. But, and of course you can cook an excellent soup from chicken. Flavorful and very tasty!

Ingredients:

Chicken broth - 1.5 liters
long rice - 4 tbsp. spoons
onion - 1 large
tomato paste - 1 tablespoon
refined sunflower oil - 30 ml
garlic - 3 cloves
bay leaf - 1 pc.
hops-suneli - 1 tbsp. spoon
parsley greens - to taste
salt and black ground pepper - to taste.

Cooking method:

Boil chicken broth and strain it.

Peel the onion, wash and chop finely. We send to the finished broth, put on low heat and simmer for 20 minutes.

We put a frying pan on the stove, pour oil into it and spread the tomato paste. And lightly fry, stirring constantly.

We shift the finished pasta, plus suneli hops and bay leaf into the pan, do not forget to salt and pepper. We continue to cook for another 5-7 minutes.

And already in the finished dish, add chopped garlic and finely chopped greens to taste.

Turn off the stove, cover the soup with a lid and let it stand for a while so that it is infused.

The process of cooking kharcho soup in a slow cooker

Ingredients:

Beef - 600 gr
tkemali - 150 gr
long grain rice - 1/2 cup
black allspice - 10 peas
tomato paste - 2 tbsp. spoons
walnut - 0.5 cup
garlic - 5 cloves
onion - 3 pcs
flour - 2 tbsp. spoons
bay leaf - 2 pcs
parsley - 1 bunch
suneli hops - 1 teaspoon
ground hot red pepper - 0.5 tsp
salt - to taste.

Cooking method:

Toast the walnuts in a dry frying pan, stirring occasionally. Then pour them into a blender bowl or mortar. We crush the allspice peas with the flat side of the knife and shift to the nuts. We also knead the garlic a little and put it in a bowl and grind the whole mass thoroughly.

Cut the beef into small pieces and finely chop the onion.

Now we turn on the multicooker to the “Frying” mode for 20 minutes, pour about two tablespoons of vegetable oil into the bowl, pour the onion into it and fry for 7 minutes.

In the meantime, rinse the rice well in water, passing it between your fingers.

After seven minutes, open the lid, put the chopped meat into the slow cooker, mix and continue cooking for another 10 minutes.

We dilute the flour in a small amount of water, I did this action in a glass, after which we pour the meat into it and simmer for 1 minute and put the tomato paste.

Pour tkemali, chopped walnuts with pepper and garlic. Add two liters of water.

Add spices, rice and bay leaf, salt and mix. We set the Soup program for 1 hour 30 minutes, and we ourselves go about our business, and our multicooker will do the rest by itself.

A couple of minutes before the end of cooking, chop the parsley and after the signal, open the lid, sprinkle the soup and let it brew for another five minutes.

Soup kharcho is ready, put it on plates and serve it to the table.

Soup kharcho in Georgian (video)

Bon appetit!!!

Sunny Georgia is considered the historical homeland of Kharcho with rice and beef. It was there, among the mountain slopes of the Greater Caucasus, that this rich soup was born. Over time, the classic recipe for a favorite dish of the inhabitants of Transcaucasia has spread throughout the world. Very often the recipe changed, adjusting to the traditions of the local cuisine, and sometimes the composition of the transformed soup only remotely resembled the real Kharcho. It featured products uncharacteristic for Georgia, such as:

carrot;
potato;
tomatoes.

But walnuts, tkemali plums and cilantro, on the contrary, disappeared.

The attitude to the meat used has also become more loyal, traditional beef at home has been replaced with lamb, pork, poultry, and sometimes even fish.

In most cases, this happened due to the lack of free sale of the necessary ingredients. Today, when the food shortage has sunk into oblivion, everyone has the opportunity to cook beef kharcho soup according to a traditional Georgian recipe.

Cooking kharcho is absolutely not difficult. To properly cook this southern dish, you only need to follow the culinary recommendations exactly. And to make it easier for yourself, you can always use a step-by-step recipe with a photo.

Tkemali or tomato

Tkemali is a classic Georgian sauce with an unusual spicy taste and spicy aroma, which is an indispensable ingredient in many national dishes. Prepare a real Caucasian tkemali from:

sour cherry plum;
cilantro;
ombalo (mint growing near swamps);
oregano;
garlic;
hot pepper.

The color of the finished sauce depends on the type of cherry plum used, and includes all shades of green, red and yellow.

Looking at the list of products used to make tkemali, it becomes clear that in terms of taste, it does not even remotely resemble tomato paste. That is why Georgian beef kharcho with tkemali and kharcho with tomatoes are 2 completely different dishes. What to give preference to and how best to do it depends only on the culinary preferences of eaters. Everything is relative. Cooking does not tolerate restrictions and prohibitions and requires regular experiments.

Required products

This recipe uses tomato paste as the main ingredient, and tkemali is just a tint composite that makes it easy to enhance the taste of the finished dish.

Ingredients:

beef - 0.5 kg;
rice - 1 cup;
tkemali - 2 tbsp. l.;
granulated sugar - 1 tbsp. l.;
hot pepper - ½ pod;
salt - to taste;
bay leaf - 1 pc.;
tomato - 70 g;
onion - 200 g;
garlic - 4 cloves;
walnut kernels - 100 g;
hops-suneli - 1 s. l.;
cilantro, parsley - a bunch;
black peppercorns - 5 pcs.;
water - 2.5 l.;
carrots - 100 g;
parsley root - 50 g;

Cooking method

Instructions with step by step photos.

The taste of kharcho soup largely depends on how well the broth is prepared. Therefore, this seemingly insignificant step should not be neglected.

When cooking meat, you need to remember one simple rule. If the goal is to prepare a rich aromatic broth, then the meat is placed in cold water. And vice versa, if it is necessary to cook a piece of meat, retaining all the taste qualities, then it is immersed in a liquid only after boiling.

1. Step 1

Wash the meat, put in a saucepan, cover with water and put on fire. Usually the cooking process takes 1.5 -2 hours, during which time part of the liquid has time to boil away. So that at the end you do not have to adjust the amount of broth, pouring off excess or vice versa, adding water, fill a 3-liter pan by about 2/3 of its volume.

Despite the fact that carrots are not included in the basis of the classic kharcho soup recipe, add onion, carrots, parsley root and celery at home when cooking the broth. If some ingredients are unacceptable to you, skip them. In order for the finished broth to have a pleasant golden hue and the aroma of root crops to be clearly traced in it, before putting the vegetables in the pan, bake them in a frying pan without oil, or directly on an electric burner to form a crispy crust. Don't forget the salt and peppercorns.

Try not to miss the moment of boiling the broth. Too intense seething leads to its “blurring”, the liquid very quickly acquires an unpleasant cloudy shade with floating flakes and it is rather difficult to cope with this. As soon as the liquid begins to boil, reduce the fire to a minimum, the bubbling should be slow, almost invisible. Be sure to remove the foam that forms during the cooking of beef meat.

1. Step 2

Remove the boiled meat with a slotted spoon and cut into portions. Strain the broth through several layers of gauze to get rid of boiled vegetables, spices and spices. Put everything back into the pot, bring to a boil again.

1. Step 3

While the broth boils, peel the onion and cut it into thin half rings. Heat vegetable oil in a frying pan and fry the onion until translucent.

Add tomato paste and sugar. Out of habit, it may seem that sugar is an absolutely superfluous ingredient in soup. No need to rush to conclusions, in this case it does not play the role of a sweetener, but serves as a kind of flavor enhancer. Sweets 1 spoon of granulated sugar will add absolutely none, but the taste of tomato paste will help to fully open. Sauté with constant stirring for 1-2 minutes.

Add 100 ml of broth and leave to stew for another 5-8 minutes. The longer the passivation is cooked, the more sour it will become.

1. Step 4

Rinse rice and immerse in boiling broth.

To prepare kharcho soup, choose round-grain rice varieties that are well boiled during cooking. Krasnodar rice, or rice intended for risotto, is ideal for this purpose. But from the long-grained, steamed - you have to refuse. Do not give preference to rice for pilaf. In these cases, it will not be possible to give the soup the necessary density, even by doubling the bookmark rate, because they do not have enough starch.

1. Step 5

After 10 minutes, add passivation to the boiled rice, make the fire quieter and continue cooking.

1. Step 6

Peel the walnuts, remove the partitions. You should get about 100 grams of cores. Fry them in a pan without oil or in the oven for a few minutes.

Crush the cooled nuts in a stone mortar until a homogeneous, oily mixture is formed. Do not despair if your arsenal of kitchen utensils lacks such a necessary item as a mortar. Nuts can be twisted in a meat grinder or chopped with a blender. In extreme cases, you can use the easiest way - rub on a fine grater.

1. Step 7

Peel the garlic. Finely chop and send to the walnuts to thoroughly grind the mortar.

Remove the seeds from the hot pepper pod and chop finely, then add it to the nut-garlic mixture

1. Step 8

7-10 minutes before the end of cooking, add the walnut-garlic mixture, tkemali sauce, paprika and suneli hops to the soup. Adherents of spicy food can supplement the list of necessary spices with red ground pepper. Continue cooking for another 10 minutes.

1. Step 9

Finely chop the greens.

Warmly loved greens in Georgia are cilantro and parsley. Both of these seasonings have a lot of useful properties, but perhaps the most important of them is the activation of the digestive process when digesting meat products. The basis of the Caucasian cuisine is mainly spicy meat dishes, each of which is certainly served with delicious cilantro. And the highlanders know a lot about proper nutrition, it is not for nothing that there are so many centenarians among them. Among admirers of European and Slavic cuisines, cilantro is not very popular. The specific aroma requires gradual getting used to. Therefore, if you do not like its smell, feel free to replace it with dill, basil, parsley or green onions.

2-3 minutes before readiness, add chopped greens to the kharcho soup.

Step 10

After cooking, cover the delicious kharcho soup with a lid and let it brew for at least 20 minutes.

Serve to the table, thickly sprinkled with herbs.

Bon appetit.

Instead of an afterword

For those who do not accept soups without potatoes and carrots, I propose not to deny yourself the pleasure and supplement the beef kharcho soup recipe with your favorite ingredients. The taste of the finished dish will only increase from this, although it will lose a piece of Georgian flavor.

If you decide to cook kharcho with potatoes, lay it before rice. By the time you add the tomato passivation, the potatoes should be completely ready. Otherwise, it will remain damp. It is almost impossible to bring vegetables to readiness in an acidic environment, such as tomato and tkemali.

Kharcho is a classic. Fragrant, spicy and hearty soup, the national pride of Georgians, along with wines and luxurious barbecue. In any national cuisine there is a similar treasure, and even somewhat similar recipes are on the menu of other nations, but the taste of kharcho is unique in its own way.

veal brisket - 600 grams;
two large white onions;
four small fleshy tomatoes;
incomplete glass of chopped nuts - 100 gr.;
a spoonful of suneli hops and two - tomato paste;
70 grams of rice;
garlic;
two bunches of greens (cilantro, in half with parsley);
hot pepper - a small pod;
two leaves of lavrushka.

Step-by-step recipe for classic beef kharcho soup

Step by step video recipe

After washing, cut the beef into four-centimeter pieces, a little smaller. We put the broth to boil in a three-liter saucepan, filling the meat with water to the top. Slowly bring to a boil, carefully remove all the foam. Then, lowering the heat, cook the meat under the lid for about an hour, until soft. To improve the flavor, it is good to put parsley root in the pan after boiling.

Having scattered rice on the table, we select all rubbish and damaged grain. Having poured into a bowl, thoroughly rinse the cereal, fill it with cool water, leave it in it.

Lightly toast the nuts in a dry frying pan. After cooling, we place it in a tight bag and go through it several times with a rolling pin. It is desirable to obtain pieces no larger than 4 mm in size, but it is permissible to grind into crumbs.

Finely chop the peeled onions.

Pour the washed tomatoes with boiling water for a minute. After cooling with cold water, carefully remove the skin and cut the flesh into small pieces.

Cut along the pod of hot pepper. Remove all the seeds from the pulp with a knife and cut it into thin strips.

Place a frying pan over low heat, immediately pouring oil into it. Warming up a little, spread the onion, fry until the slices lose their haze. Putting tomatoes to the onion, simmer over low heat for another five minutes, add hot pepper, followed by tomato paste. After adding salt, mix everything thoroughly and leave to cook for another five minutes. Temporarily turn off the heat.

From the finished broth we take out the meat with a slotted spoon. Having cooled slightly, we separate the bones, put the pieces of meat in the roast and turn on the heat again. Let the roast stew a little with the meat.

Strain water from a bowl of rice. Pour the cereal into a slowly boiling broth and mix immediately. With a slight boil, let the rice boil for a quarter of an hour.

We wash the greens, shaking off the remaining water, finely chop. Putting the greens in a mortar, add, crushing with special tongs, about a spoonful of garlic, rub into a pulp. If there is no mortar and pestle, you can grind the greens with garlic in an ordinary plate, with the back of a rolling pin.

Pour two tablespoons of suneli hops into a saucepan with rice that has reached readiness, put lavrushka. We spread the tomato roast, add tkemali, pour the nut crumbs and greens mashed with garlic. After simmering on low heat for about ten minutes, turn off and let it brew.

Option 2: Beef kharcho soup with potatoes: a quick recipe

Regardless of which piece of beef is taken, the preparation of the broth will take an hour or more. We offer a simpler recipe for kharcho, according to which you do not need to cook the broth separately. Pieces of pulp are fried together with vegetables, water is added and other components alternately. It will take about an hour, and the kharcho will come out no worse than the classic one.

Ingredients:

half a kilo of beef (pulp);
50 gr. smoked fat;
five small potatoes;
one carrot and two white onions;
medium-sized bell pepper fruit;
garlic;
a spoonful of finished "Tkemali" and hops-suneli and three - tomato paste;
greens - to taste, any fresh.

How to quickly cook beef kharcho soup

We wash the pulp, cut into square pieces. Cut the fat into smaller cubes.

We clean, rinse with water vegetables, herbs. Cut the pulp of bell pepper and onion into small slices, potatoes into small slices or cubes. Three large carrots, and chop the garlic on the small side of the grater. Finely chop the greens.

Warm up a double bottomed saucepan. In the absence of such a vessel, a cauldron is perfect. Pour a spoonful of vegetable oil into the container and immediately spread the fat. Having melted the fat, we take out the cracklings from it.

Having increased the heat to the maximum, we wait for half a minute and lower the meat. Stirring, fry the pieces until a light blush appears.

Add the onion to the meat and lightly sauté. Adding carrots and sweet pepper, fry for a couple more minutes. It is important to bring the vegetables to softness, and not to fry.

Dilute the tomato with half a glass of water and pour it into the saute. Simmer over low heat for four minutes.

Filling the contents of the pan with three liters of boiling water, immediately lower the potatoes into it. Bringing to a boil, leave on medium heat, waiting for the potatoes to be ready.

When the potatoes become soft, pour washed rice into the soup, salt. After boiling the rice until cooked, season the kharcho with pepper and fragrant suneli hops. After adding garlic and herbs, bring to a boil and immediately turn off.

Option 3: Beef kharcho soup with plums

Plums are an almost equivalent substitute for Tkemali sauce. To make the difference visible to a beginner, some professional chefs explain it this way: “borscht on tomato paste is also borscht, but it tastes better on tomatoes.” A small note, according to this recipe, unsweetened varieties are put in the soup.

Ingredients:

brisket from a young calf - 400 gr.;
large tomato;
onion head;
a small unsweetened carrot;
three sour plums;
one sweet pepper;
five tablespoons of rice;
90 gr. tomato paste;
a bunch of fresh parsley and a couple of sprigs of cilantro;
garlic;
red spicy pepper;
a spoonful of suneli hops;
a quarter teaspoon of black pepper (ground).

How to cook

Take a saucepan with a small margin in volume, you will need three liters of water, but the rest of the products should fit. Bringing to a boil, lower the prepared meat into the water. Periodically remove the foam, cook for two hours and longer if necessary.

We set aside the finished broth from the fire, take out the beef. Letting it cool for comfortable cutting, disassemble, removing the meat from the bone. Cut pieces of fat together with the pulp or set aside for sautéing.

Peel carrots, sweet peppers, garlic and onions, rinse with running water. Cut the carrot into strips and chop the onion in the same way. Break the pepper into small cubes. We scald the plums, cut them, rub them through a sieve, carefully remove the pulp from the seeds - it is especially sour, and this is important for kharcho.

Heat a frying pan with oil on high and reduce the heat to medium. We spread the chopped vegetables, add plum puree and slightly diluted tomato. We simmer under the lid for up to half an hour, stirring occasionally, preventing the browning from burning.

We wash the rice until completely clear water flows from the colander. We shake off the remaining liquid to the last drop and, together with the passerovka, send it to the broth. Grind garlic, suneli hops and chopped hot peppers in a mortar. Salt, add black pepper.

Cut the tomatoes into slices, for the beauty of the dish do not remove the skin. Put in the soup and cook for no more than five minutes. We put the greens, any, of our choice, add salt and turn off the heat.

Option 4: Beef kharcho soup with prunes

Nuts for this recipe are only walnuts, it is better not to put almonds, hazelnuts and peanuts at all. Prunes use the usual, smoked gives a peculiar aftertaste. For a test, you can replace one dried berry with a smoked one, the taste of the soup will change, but it will still be more tender.

Ingredients:

beef brisket or other part - 600 grams of pulp and 250 bones;
120 grams of rice;
150 grams of prunes and walnuts;
six tomatoes and one large sweet pepper:
medium sized white onion:
half a head of garlic, a spoonful of peppercorns and a small hot peppercorn;
hops-suneli and unsharp spices - to taste.

Step by step recipe

Peel the meat, rinse and, after drying, cut into large pieces. Remove the fat, melt lightly with a teaspoon of oil in a cauldron, put the meat and brown at a moderate temperature. Remove from heat, let cool, put the bones and pour three liters of boiling water. Pour in peas, add lavrushka. Set the cauldron to rapid heating, after boiling, remove the foam with a slotted spoon without removing the fat, and simmer for two and a half hours.

In different containers, finely chop the peeled onion, pepper - sweet and, separately, spicy, prunes, tomatoes. Grind the nuts in a mortar or smash with a blender.

Fry the onion quickly, adding quite a bit of oil, put the peppers of both types, then the tomatoes. Passerovka, after cooling, it is also desirable to grind with a blender or, when preparing products, try to grind them more.

Cook the rice, not bringing it to readiness a little, the grains should remain elastic, rinse thoroughly. Return the cauldron with the prepared broth to the stove, put the prunes into it and boil for a quarter of an hour, then, slowly stirring, add all the other products, except for cilantro and garlic, heat for another three minutes.

For more flavor, let the soup brew for up to half an hour, covering the pot over the lid with a thick towel. Add grated garlic, cilantro, and other greens if desired. Well, if the soup is allowed to brew for another hour, serving, season with fat sour cream, you can separately serve pickled hot peppercorns.

Option 5: Kharcho beef soup with pearl barley

The presence of cereals in the composition of kharcho causes a lot of controversy, but it makes the soup much more satisfying. Common types: oatmeal, rice and pearl barley. Giving preference to one of them is a matter of taste, we only note that the classic Soviet-era dish was prepared with pearl barley.

Ingredients:

three beef ribs with pulp - about 800 grams;
two onions, one tomato and one hot pepper;
a slightly incomplete glass of pearl barley;
chopped garlic and tomato paste - a tablespoon each;
a handful of chopped greens - cilantro and parsley;
two tablespoons of Tkemali and one - a mixture of ground coriander, black pepper and dry adjika.

How to cook

We cook the beef, filling it with water to the top in a four-liter saucepan. The duration depends on the “age” of the meat and ranges from two hours or more. Add the onion to the beef, washing it, but without peeling it, it is enough to cut it with a cross to the middle.

We clean the second onion and dissolve it into quarters of rings, brown in oil and add chopped tomato. For a colorful look of the finished dish, cut the tomato with the skin, if you don’t like such an addition to the soup, remove it in any convenient way, you can also remove the seeds by rubbing on a sieve. Add tomato paste to the passerovka, add an incomplete ladle of broth, simmer for up to a quarter of an hour.

Having taken out the onion, put the washed barley into the broth, cook for another hour and check the readiness of the cereal. If it is still damp, take out the meat, which should be completely boiled by this point, and continue to bring barley over low heat.

Lay the passerovka, sour Tkemali sauce, salt and taste. Finely chop hot pepper, garlic and herbs, send to the pan. After boiling for ten minutes, lay the spices to taste, warm up the same amount and turn off. It is recommended to insist kharcho no longer than an hour.

Option 6: Beef kharcho soup with pomegranate juice

Pomegranate juice adds a subtle aroma, barely perceptible astringency and slight sourness to the soup. As a rule, in addition to juice, neither plum puree nor Tkemali is added to kharcho. Regardless of whether canned or fresh juice is used, try to eat it fresh.

Ingredients:

400 grams of veal with a bone;
two tablespoons of raw "bellied" rice;
one onion and parsley root;
a teaspoon of chopped garlic;
a third of a glass of chopped nuts and a little less - pomegranate juice;
large tomato;
two tablespoons of aromatic oil;
a mixture of red and black pepper, basil and ground coriander - a spoon without a slide;
a quarter cup of a mixture of chopped parsley, fresh cilantro and dill;
salt, a little suneli hops and lavrushka.

Step by step recipe

From the washed beef, cook a strong broth in one liter of purified water. Duration - one and a half to two hours, heating is moderate. It is advisable to lightly salt the broth and put the onion (not listed in the list of products).

Remove the cooked meat from the bone and cut into three pieces per serving, return to the pan. Add washed rice, reduce heat after boiling.

We clean the onion with a white root and chop finely, sauté until a rich blush, stirring. Sliced tomato slices, wipe through a colander, remove large pieces of skin, put the pulp in a sauté. After three minutes, add pomegranate juice, increase the heat and turn off immediately after boiling.

Grind the nuts in a mortar or grind in a blender, mix the nut mass with sautéing and transfer to the soup. Cook rice until softened and put spices, salt. We detect for five minutes and just before turning off, put chopped greens with garlic.

Option 7: Unroasted beef kharcho soup

Soups without sautéing are recommended for people who have difficulty with digestion. It would seem that spicy dishes are already undesirable for them, but in fact, it’s not the spices that interfere with the majority, they can be put in less, namely the presence of fried vegetables. Kharcho without these shortcomings, we offer you.

Ingredients:

beef ribs - 750 grams;
two bulbs;
six spoons of rice;
one hundred grams of nuts;
a head of garlic, a small, and hot peppercorn;
a bunch of parsley and cilantro, in a ratio of 1: 1;
a spoonful of peppercorns and the same amount of ground paprika;
three spoons of Tkemali and one - tomato paste;
a spoonful of suneli hops, two leaves of lavrushka and coarse salt.

How to cook

We wash the chopped ribs, put them in a three-liter saucepan and fill it with water to the very top. Cook, removing the foam and loosely covering with a lid, for two hours. It is advisable to put a small onion and a small parsley root in the broth.

Dissolve the onion into thin slices, carefully strain the boiled broth and quickly heat to a boil. Cut the meat, taken from the bones, and put it into the broth along with the onion, mark for 45 minutes. In the meantime, rinse and lightly soak the rice, mix Tkemali, tomato and chopped hot pepper. Sort and grind the nuts in a mortar, gradually adding garlic and paprika to them.

Add rice to the broth, counting 10 minutes, season with spicy and nut mixtures. Stir, salt, cook for another five minutes, then add the rest of the spices - lavrushka and suneli hops. After another five minutes, season with chopped garlic and herbs, after a minute remove from heat and insist from half to one and a half hours.

Option 8: Beef kharcho soup in a slow cooker

If you ask older people what kind of quick soup they remember better than others, the vast majority will undoubtedly remember concentrated kharcho. In just half an hour, a bag of groceries turned into a fragrant meat soup. We will cook from fresh products, because it will take a little more time, but the soup, we hope, will be tastier.

Ingredients:

tenderloin of young beef - half a kilo;
two red onions;
2/3 multi-cup rice cereal;
one and a half tablespoons of tomato, a bunch of cilantro and half a head of garlic;
salt and a mixture of aromatic peppers.

Step by step recipe

Wash the pulp, dry, cut into small pieces; rinse the rice thoroughly and soak for a short time; Peel the onion and garlic and rinse with water. Finely chop the vegetables, additionally chop the garlic with a knife, leave one clove.

Sauté the tomato quickly in a spoonful of oil, in frying mode. Remove and cool the bowl, put all the products and spices into it, mix gently, add water to the 2.2 liter mark. Close the lid, select one hour on the timer panel, turn on soup cooking in the mode menu.

After the program is completed, squeeze a clove of garlic, sprinkle with chopped herbs, serve sour cream, young onions, hot sauce or adjika to a portion of hot kharcho.

We thoroughly wash a good piece of beef under running water, it is good if it is with a bone, in which case the broth will turn out to be more rich.

We put the meat to cook in a saucepan, wait for it to boil and remove the foam. The primary broth boils for 5-10 minutes, then it needs to be drained, the meat is thoroughly washed, poured with clean cold water, and we cook our kharcho soup with beef on the secondary broth.

We clean, wash and cut fresh potatoes. Slicing for soup is not important, as you are used to (straws, cubes). We lower the potatoes into the broth for kharcho.

Onion, medium size, peeled, cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a large or small grater.

Long rice is best washed in advance and soaked in cold water.

We heat the oil in a pan with high sides, mix onions, carrots, add a tablespoon of pasta, 150 ml of water, rice, salt, spices. Dressing for kharcho should be thick. Mix everything thoroughly, cover with a lid, and leave to languish for 15-20 minutes.

We prepare the garlic. We clean the cloves from the husk, and press with a press. We will put it in kharcho soup 5 minutes before it is fully cooked, otherwise if it boils for a long time, it will lose its flavor.

We take the beef out of the broth, cool it, separate it from the bone, and cut it into pieces of 1.5-2 cm. Place it back into the broth for kharcho. There we pour the finished frying with rice. Cook over low heat for another 15-20 minutes. Don't forget to add garlic. Kharcho soup with tender beef is ready!

This soup is the pride of Georgia. Properly cooked soup always turns out rich and fragrant. If you cook kharcho according to the classic recipe with rice, you will be able to make food for loved ones, as in a Georgian restaurant. Prepared from beef. But with other types of meat, you can cook a delicious, rich dish. In Georgia, there is no strict recipe for cooking. Regions differ in cooking from each other, so it is possible to choose the step-by-step recipe that you like best.

This recipe is suitable even for those who are just starting to get acquainted with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe is spicy and tasty.

Ingredients:

rice - 120 g;
beef brisket - 370 g;
onions - 3 pcs.;
prunes - 4 pcs.;
garlic - 4 cloves;
dill - 20 g;
hot chili pepper - 1.5 pods;
vegetable oil - 20 ml;
parsley - 20 g;
tklapi - 1 tbsp. spoon;
water - 8 glasses;
cilantro - 20 g;
tomato puree - 70 g;
hops-suneli - 1 tbsp. spoon;
salt.

Cooking:

Wash the meat, cut into pieces. Place in a saucepan. Pour 500 ml of water. The beef must be completely submerged in the liquid. Boil.
Chop the onion.
Mince the garlic.
Mix chopped cilantro with tomato paste.
Put in one container, stir.
Pour hops-suneli. Fry for two minutes.
Transfer to beef.
Pour pepper, tkemali, rice and prunes. Pour in the remaining water. Salt. Boil at maximum heat.
Add chopped greens. Let it brew.

Cooking in Georgian

This Georgian recipe uses only beef. Walnuts are the hallmark of this soup.

Ingredients:

fat beef on the bones - 750 g;
cilantro - 30 g;
garlic - 5 cloves;
onions - 3 pcs.;
parsley - 20 g;
tomato puree - 70 ml;
ground red pepper - 7 g;
tkemali sauce - 75 ml;
walnuts - 150 g;
rice - 225 g;
peppercorns - 7 g;
hops-suneli - 7 g;
bay leaf - 3 pcs.;
hot red pepper - 3 pods.

Cooking:

Place beef in water, bring to a boil. The resulting foam must be constantly removed.
After boiling, switch the burner to the middle position. Boil for an hour if the meat is young. If the beef is old, it will take two hours.
When the meat is cooked, take it out and let it cool. Separate from the bone.
During cooking, small bones may remain in the liquid, so the broth should be filtered.
Chop the meat into small pieces. Transfer to broth.
Remove the husk from the onions, chop.
Peel the garlic, crush with a rolling pin.
Chop the cilantro, then the parsley.
Add the washed rice to the broth.
Place greens and onions.
Boil for a quarter of an hour.
Pour in tkemali sauce, add garlic.
Salt, add suneli.
Chop nuts. Add to the broth along with lavrushka and pepper.
Boil for a few minutes until the rice is cooked.

With rice and lamb

If you do not like beef, meat can be replaced with lamb. According to the classic recipe, lamb kharcho turns out just as tasty.

Ingredients:

lamb brisket on the bone is not fatty - 900 g;
onion - 3 large heads;
hot red pepper - 0.5 tsp;
carrots - 1 pc.;
tomato - 6 pcs.;
garlic - 8 cloves;
cilantro - 70 g;
black pepper - 5 peas;
medium grain rice - 130 g;
apple cider vinegar - 1 teaspoon;
melted butter - 1 tbsp. spoon;
coriander - 2 teaspoons;
salt.

Cooking:

Remove films from meat.
The brisket is cut into pieces, each should have 2 ribs.
Cut the peeled onion into rings.
Finely chop the cilantro.
In a mortar, finely grind the pepper, coriander, salt.
Put oil in a pan, fry the ribs. Drizzle with vinegar. Place the onion and add the spices. Fry.
Grate the tomatoes on a large grater, keeping the juice.
Mix cilantro with grated tomatoes. Place on meat.
Boil. Pour boiling water in a volume of two liters.
Peel carrots, cut into cubes. Fall asleep with the rest of the products.
Cover with a lid. Prepare an hour.
Leave the washed rice groats in water for an hour. Pour into soup. Boil the cereal until soft.
Sprinkle cilantro leaves. Add garlic. Let it brew.

Kharcho soup cooked on beef

This soup is made from the simplest and most affordable products that can be found in the refrigerator. It will take three hours to cook kharcho, so start cooking in advance.

Ingredients:

beef on the bone - 1300 g;
carrots - 2 pcs.;
water - 3 l;
lavrushka - 5 pcs.;
potatoes - 5 pcs.;
garlic - 6 cloves;
tomato paste - 6 tbsp. spoons;
onions - 2 pcs.;
dried parsley - 2 tbsp. spoons;
hops-suneli;
sunflower oil - 7 tbsp. spoons;
black pepper - 5 peas;
Red pepper;
rice - half a glass;
salt;
adjika.

Cooking:

Pour water into a 4 liter saucepan.
Cut the meat, put in water.
Place the peeled carrots in the liquid.
Add the onion without the husk to the meat, then the parsley and peppercorns.
Salt.
Turn the burner to the minimum. Close the lid. Boil two hours.
Get vegetables, meat. Strain the liquid, pouring it into another saucepan.
Crush the peeled garlic with a knife, you should get a gruel.
Grate peeled carrots on a coarse grater.
Onion cut into quarters.
Pour oil, tomato paste into the pan, add garlic. Fry.
Add onion, stir.
After the vegetable becomes golden and soft, put the carrots.
Fry for five minutes.
Pour 100 ml of broth into a pan, salt.
Once everything is soft, transfer to a bowl.
Remove meat from bones, cut into pieces.
Peeled potatoes cut into bars.
Rinse the rice cereal.
Place potatoes, meat, rice in the broth.
Omit the parsley, parsley and spices.
Boil until all ingredients are soft.

Step by step pork recipe

Kharcho with rice and potatoes can be prepared from the most affordable products without using tklapi sauce, which can easily replace tomatoes. With their help, the desired sourness will be obtained, and seasonings will add spice.

Ingredients:

pork on the bone - 700 g;
rice - 5 tbsp. spoons;
Bay leaf;
onions - 4 turnips;
hops-suneli;
tomato - 5 pcs.;
cilantro - 30 g;
potatoes - 3 pcs.;
salt;
garlic - 2 cloves;
basil;
sweet pepper.

Cooking:

Prepare a three liter saucepan. Put meat in it.
Boil one and a half hours under a covered lid.
Chop the peeled onion into small pieces.
Heat a frying pan, add oil, fry the onion until soft.
Take out and cool the meat. Separate from the bone. Cut into pieces. Place on bow.
Cook for five minutes.
Set the burner to minimum. Pour onion with three tablespoons of broth, sauté.
Rinse the tomatoes, pour over boiling water, remove the peel. Cut fruits.
Put on pork. Simmer for 10 minutes.
Transfer the fried products to the broth, bring to a boil.
Peel potatoes, cut.
Rinse the rice, transfer to the broth. Boil.
Put spices, chopped greens, crushed garlic.
Cook at low boil for 5-10 minutes. Let it brew.

Cooking chicken kharcho with rice

Ingredients:

rice - 3 tbsp. spoons;
chicken breast - 1 pc.;
ground black pepper;
salt;
tomato paste - 200 ml;
onion - 1 pc.;
cilantro;
garlic - 5 cloves;
lavrushka.

Cooking:

Boil chicken in salted liquid.
Rinse the rice groats until the water runs clear.
Take out the chicken. Add pic.
Saute diced onion.
Pour in the tomato paste and 50 ml of broth. Roast.
Remove the meat from the bone, chop. Place back into saucepan.
Remove mixture from skillet.
Add the minced garlic to the broth.
Finely chop the cilantro.
Put lavrushka, suneli hops, pepper, cilantro and salt. Boil.

If you want to get a rich taste, add more suneli hops. If you like a spicy dish, add dried chili to the soup. To prevent the soup from turning into porridge, do not overdo it with rice.

Classic recipe in a slow cooker

A slow cooker allows you to save time and simply cook kharcho with lamb rice.

Ingredients:

lamb - 550 g;
rice - 1 multi-glass;
onions - 2 pcs.;
black pepper;
parsley;
garlic - 7 cloves;
cilantro;
tomato paste - 200 ml;
lavrushka - 2 sheets;
Bulgarian pepper - 2 pcs.;
potatoes - 3 pcs.;
carrots - 2 pcs.;
salt;
vegetable oil for frying.

Cooking:

Cut lamb into small pieces across the grain.
Remove the husk from the onion, cut into half rings.
Cut the peeled potatoes.
Remove seeds from bell pepper, cut into cubes.
Grind the peeled carrots on a coarse grater.
Remove excess starch from rice cereal by washing it several times. Georgians are washed seven times.
Pour oil into a bowl, add lamb. Turn on the "Baking" mode.
Set the timer to 20 minutes.
Simmer onions for 10 minutes.
Add bell pepper and carrots. Cook seven minutes.
Switch to the "Extinguishing" mode. Put potatoes, rice. Top up with water. Salt. Pour in spices. Set a timer for two hours.
Season the soup with chopped herbs and garlic.

Kharcho soup cooked in a cauldron

Ingredients:

beef ribs - 750 g;
tomato - 3 pcs.;
pomegranate juice - 2 tbsp. spoons;
rice - 250 g;
ucho-suneli;
parsley - 25 g;
lemon - 1 pc.;
sweet red pepper - 1 teaspoon;
cilantro - 25 g;
hot pepper - 1 teaspoon;
walnut - 50 g;
hops-suneli;
salt;
dill - 25 g;
garlic - 4 cloves.

Cooking:

Pour water into the cauldron, place the ribs. Close the lid.
Boil, removing the foam, cook for an hour.
To avoid a bitter taste, adjust the fire by adding more or less wood. It shouldn't boil too hard.
Add a whole head of onion and two leaves of parsley. Salt.
Chop greens.
Pour boiling water over the tomatoes, remove the peel. Slice.
Squeeze the lemon.
Crush the garlic.
Cut nuts.
Mix. Pour in pomegranate juice. Scrub with hands.
Place the rice groats in the prepared broth. Boil for about an hour.
Add dressing and spices. Salt.
Stir. Boil.
Boil for half an hour.