Kharcho is a traditional Georgian soup made from beef. There is an opinion that the classic kharcho is made from lamb, but this is not so. Of course, this Caucasian dish can be cooked from lamb, chicken, and pork, but these will already be modified kharcho soup recipes. Even translated from Georgian “kharcho” is beef soup. This first course is suitable for lovers of spicy oriental cuisine, and those who do not like sharp taste sensations will be able to choose the option of preparing kharcho soup with a more delicate aftertaste.

The main thing in the article

Soup kharcho at home: selection of products

So, we decided on the meat, it should be beef . The next, no less important point is tklapi dressing , on the basis of which the soup will be prepared. Tklapi is the dried pulp of the tkemali plum, which has a puree-like appearance; it can also be prepared from any type of plum.

We do not live in Georgia, so getting tklapi is not an easy task. If this is not possible, then take tkemali sauce , or cook it yourself from fresh plums (cherry plum). Well, or as a last resort - use pomegranate juice for refueling.

Additional ingredients for traditional kharcho soup:

• walnuts,
• spices,
• garlic,
• hops-suneli.

After the cooked dish is infused, enrich it directly when serving with cilantro.

Above are the ingredients for the classic Georgian kharcho, but each housewife decides for herself how to cook this dish. The changes are in the choice of meat, and tkemali is often replaced with tomatoes or tomato juice. Even walnuts are often completely excluded from the list of products.

Kharcho soup can be cooked spicy or lean. There are many variations of it, so you can cook a different soup each time.

How to cook kharcho soup: step by step photo recipe

• cut beef meat into medium-sized pieces, place them in a saucepan, cover with water and put on high heat. As it boils, skim off the foam on the surface of the broth.

To give the broth a unique flavor, dip the celery root into the pan while cooking. If this is not at hand, use green parsley stalks. 10 minutes after laying, remove them from the broth.

• After the water boils, cook the broth for about an hour over low heat. Meanwhile, rinse the rice and leave it in cold water.
• grind Walnut - this can be done in two ways, the first: wrap the nuts in polyethylene and walk over them with a rolling pin. The second way: crush the nuts in a mortar to a state of fine crumbs, so they will not be noticeable at all in the soup, but will contribute to the taste. Lightly toast the already chopped nuts.
• finely chop onion . Tomatoes Pour boiling water over and remove the skin from them, then cut into small cubes.
• Hot peppers Remove seeds and cut into thin slices.
• Prepare your dressing: fry the onion in vegetable oil, then add the tomatoes, mix and simmer for a few more minutes. Place two tablespoons of pepper in the pan tomato paste , salt, season with black ground pepper and simmer for a few more minutes. Tomato paste will saturate the soup with the right amount of acid and give it an appetizing color.

• Remove the meat cooked in the broth, separate from the bones and place in the dressing for additional frying. But this stage is optional, you can not get the meat from the broth.
• Pour the dressing into the broth, add rice . Rice should be taken just enough to make a soup, not a thick porridge. Therefore, do not abuse it, because rice tends to boil soft and increase significantly in volume. Cook kharcho for another 15 minutes with the lid closed.
• Finely chop dill and parsley , rub the greens with chopped garlic , salt and pepper until smooth.
• Spice up the dish bay leaf and spice - hops-suneli , add nuts and mashed greens with garlic, let the soup brew a little.

So the option of moderately spicy kharcho soup is ready.

How to cook pork kharcho soup?

The principle of making pork kharcho soup is simple:

• Boil the pork until tender, skimming if necessary.
• Finely chop the onion, potatoes - cubes.

The original kharcho soup recipe does not contain potatoes, but adding them to the dish will not spoil it at all, but will only add additional nutrition.

• Rinse rice well, onions and potatoes, send to cook with meat.
• Pour boiling water over the tomatoes, then place them under cold water, so the skin can be easily removed. Finely chop the tomatoes and simmer them in vegetable oil for 10 minutes, the dressing is ready.

• When the potatoes are cooked, pour the tomato mixture into the pan, and then chop the herbs and garlic. Let all the ingredients boil for a couple more minutes, add spices to taste.

Cooking beef kharcho soup

• Place a piece of beef meat with a bone in a saucepan, fill it with cold water, place the previously peeled onions and carrots, bay leaves and peppercorns there, salt the water.
• Simmer the broth over low heat for at least two hours, and even longer is better. When the meat is cooked, remove it and vegetables from the broth. Strain the broth itself.

• Prepare the dressing: chop the garlic, fry it in a pan with two tablespoons of tomato paste. Cut the onion, add it to fry in the pan. Grate the carrots, add to the fry as soon as the onion becomes soft. After a few minutes, pour a small part of the broth into the roast, salt.

• Put the broth back on the fire, add tomato dressing to it.
• Separate the meat from the bone, cut into pieces of the desired size.

• Cut the potatoes into strips, rinse the rice with a colander, and then throw these ingredients together with the meat to cook in the broth. Season the soup with herbs and spices, turn it off when the potatoes and rice are cooked.

How to cook kharcho chicken soup: a quick and easy recipe

• Remove all films and skin from the chicken, cook the broth from it after boiling for about half an hour.
• Cut the onion and garlic, fry them together in vegetable oil, then sauté with the addition of flour, then season the roast with the necessary spices.

An important point: the seasonings must first be fried at the stage of preparing the dressing for kharcho soup. If thrown directly into a pot of simmering broth, they will lose much of their flavor and will not open properly.

• Also lightly fry the chopped nuts in a pan without adding oil, the pan should be dry, then add them to the onions and spices.
• Stir the flour until smooth with spices, by this time the chicken should be cooked.
• Pour the contents of the pan into the broth and cook for another 5 minutes.
• Add tkemali sauce to the soup and boil for the same amount of time with the lid closed. After - turn off the fire and pour chopped greens into it. Let the kharcho soup brew a little.

It is interesting to know that the use of tomato juice or tomatoes for making kharcho soup with chicken meat would not be entirely appropriate. This will keep the chicken soft and flavorful.

The most delicious lamb kharcho soup recipe

• Take the necessary products, cut the meat and set it to fry, cut the onion into half rings.

• Cut the carrots into strips, finely chop the roots, put water with fried meat on the fire and cook the broth. Free the tomatoes from the peel and chop with a blender, pass the garlic through the garlic.

• Chop the Bulgarian pepper into cubes and, together with the tomato, place in the broth when the meat is completely cooked. Then add the washed rice there, mix. Crush black peppercorns with a rolling pin or in a mortar.

• While the rice is cooking, chop the herbs and hot peppers. When you're done cooking, serve the finished dish with these two ingredients.

Soup kharcho in a slow cooker

Recently, the multicooker has become an indispensable thing in the everyday life of many housewives. Its main advantage is that you can put the necessary products, set the desired mode, and not monitor the progress of cooking - it will automatically end after the specified time.

• So, cut the meat into slices, onion into cubes, wipe the nuts into small crumbs.

• Fry on the “frying” mode, first the pork, then add the onion, continue to fry it all with the addition of tkemali sauce and walnuts.
• At the end of the previous program, fill the meat with water and cook, with salt, in the "stew / soup" mode for about an hour. The meat should be well cooked, after that - open the lid of the multicooker and pour in the washed rice, cook for another 20 minutes in the same mode. A few minutes before the end of the cooking time, enrich the taste of the soup with herbs and spices.

This is how incredibly easy kharcho soup is cooked in a slow cooker.

How to cook real kharcho soup: video recipe from Stalik Khankishiyev

Stalik Khankishiev- The author of many cookbooks devoted mainly to oriental cuisine. This person (who is also a photographer) is not a professional culinary or chef, but his recipes always diverge with a bang, many of which are shown on television. Here, for example, are wonderful soup recipes that will help you cook kharcho soup and plunge into the magical atmosphere of oriental cuisine.

Secrets of delicious kharcho soup

• When choosing chicken meat for kharcho soup, you can give preference to any part of this bird, it is not necessary to take only the brisket or loin.
• Take only proven spices, it would be better to buy each type of seasoning separately, since ready-made mixtures of spices may not be combined with each other at all, and using them, you will only spoil the dish.
• Chicken kharcho soup provides spiciness in taste, so you can safely use both black and red ground peppers.
• Store-bought tkemali sauce is perfect for dressing kharcho soup, do not be stingy to purchase a quality product without unnecessary additives and sweeteners. For this first dish of tkemali sauce, you will need quite a bit, therefore, the purchased jar is enough for a few more preparations.
• Ideally, onions for soup should be white, but onions can also be used, but red onions will not work at all.
• When frying onions, you can use 1-2 tablespoons of flour - so the consistency of the soup will not look like a bland soup.
• Before adding spices to the soup, you must first fry them - so they will give their flavor to the dish as much as possible.
• A Caucasian dish - kharcho soup is served with pita bread or white bread flatbread.

Soup kharcho is a very tasty, nutritious and high-calorie dish. If you want to cook something unusual and simple from Caucasian cuisine, then these recipes are just for you!

Good afternoon, dear gourmets! On the site you can always find a lot of useful information on the topic of kharcho soup from stalik khankishiev online. But, if the information soup kharcho from stalik khankishiev was not shown on this page, try using the search to find what you need.

Ingredients

• Lamb ribs - 500 g.
• Rice - 1 cup
• Carrots - 2 medium
• Onion - 2 medium
• Tomato paste - 4 tablespoons
• Garlic - 2 cloves
• Seasonings - black pepper, bay leaf
• Greens - to taste

Cooking method

• Step 1 Cut the lamb ribs into meat, separating them from each other. Pour 2 liters of cold water into a 3-liter saucepan, put our ribs there, put on fire and bring to a boil. We remove the foam, make the fire smaller, so that there would be a weak boil of water.
• Step 2 We clean the onion 1 pc and put the whole carrot 1 pc to the boiling ribs. And cook for 1.5 hours on low heat.
• Step 3 After the time has passed, remove the onions and carrots from the broth. And in return, add peppercorns and bay leaf to the broth.
• Step 4 Finely chop the remaining onion and carrot, lightly fry over high heat for 3 minutes, add tomato paste and simmer for another 2 minutes. We add this composition to our ribs. We wash the rice and also add to the ribs. Cook it all over low heat for 15 minutes, stirring occasionally.
• Step 5 Let kharcho soup ready to infuse for 20 minutes, then add finely chopped garlic and herbs.

How to cook soup "Kharcho"

Ingredients

• Beef - 0.5 kg,
• Rice - 200 g,
• Walnuts - 100 g,
• Tkemali sauce - 150 g,
• Garlic - 4 cloves,
• Red pepper - 2 tsp,
• Peppercorns - 6-7 pcs,
• Salt,
• Greenery.

Cooking method

• Step 1 Cut the meat into small pieces.
• Step 2 Place in a saucepan, cover with water and cook for about 1.5 hours, removing scale.
• Step 3 Finely chop the onion and chop the nuts in a blender.
• Step 4 Fry the onion in vegetable oil.
• Step 5 Add rice to the prepared broth and cook for about 10 minutes.
• Step 6 Add the onions, nuts and sauce to the broth.
• Step 7 Then add suneli hops, pepper, salt to taste, cook for 5-7 minutes.
• Step 8 Add squeezed garlic, remove from heat and let the soup brew for about 20 minutes under the lid.
• Step 9 When serving, the soup can be sprinkled with herbs.

Ingredients

• Lamb brisket - 0.5 kg,
• Onions - 3 pcs,
• Carrots - 1 piece,
• Tomato paste - 4 spoons,
• Peppercorns - 12 pcs,
• Garlic - 3 cloves,
• Rice - 250 g,
• Walnut,
• Greenery,
• Spices

Cooking method

• Step 1 The lamb breast is cut, placed in a saucepan, poured with two liters of water and brought to a boil.
• Step 2 Remove the foam, reduce the gas, add onions and carrots to the broth. Step 3 All this is cooked until ready for about an hour. Step 4 After an hour, take out all the vegetables. The onion is peeled and finely chopped.
• Step 5 Onions, rice and tomato paste are added to kharcho. Step 6 The soup is cooked for another 15 minutes, add spices and can be served to the table after sprinkling with chopped herbs, garlic and nuts.

We sincerely hope that kharcho soup is from stalik khankishiyev - this is exactly the information you were looking for. Everyone has the ability to learn how to cook well.

A well-known chef of oriental cuisine, a connoisseur of Uzbek and Azerbaijani dishes, Stalik Khankishiyev, became famous with the release of the book Kazan, Barbecue and Other Pleasures. Internet gourmets and viewers quickly recognized that the dishes from this master are included in the golden fund of world cuisine.

The gastronomic program "Kazan, barbecue" with Stalik Khankishiyev is gaining high ratings. It describes in detail the process of preparing a variety of dishes. Everything that the chef does in the kitchen is created with love and the same oriental peppercorn. Among the first courses, the well-known kharcho soup occupies a place of honor.

Recipe

We will try to highlight the nuances of cooking kharcho from Stalik Khankishiyev.

Ingredients:

• 300 g beef tenderloin, brisket will do;
• 4 heaping tablespoons of white rice;
• 3 cloves of garlic;
• 1 tablespoon of sunflower oil;
• 2 heads of onions;
• 1 tablespoon fresh tomato paste;
• 1 capsicum hot pepper;
• 1 tablespoon hops-suneli seasoning;
• 1 tablespoon of tkemali sauce;
• 4 medium prunes;
• bunch of parsley;
• salt at your discretion.

The key to a delicious and rich soup is the right seasonings. Suneli hops are best bought on the market, only there you will find aromatic Caucasian spice in exact proportions. Tkemali sauce is the most important component of kharcho. Without it, half of the taste of the finished dish is lost.

Choose fresh meat, not frozen. You can take any vegetable oil that you usually use for food, except for olive oil.

The amount is calculated for 1.7 liters of water.

Cooking:

1. Cut the beef into medium pieces and place in a saucepan.
2. After the broth boils, cook for another 25 minutes.
3. At this time, chop the onion and saute it in oil along with tomato paste, squeezed garlic and spices. Two minutes of frying is enough.
4. Put onions and washed rice in a saucepan with meat. Mix well, add chopped prunes and tkemali.
5. Carefully pour in 1 liter of water, salt and cook for another 12 minutes over high heat.

Ready kharcho soup Stalik Khankishiyev advises to decorate with parsley and serve without mayonnaise. Extraneous sauces can interrupt the taste of a real oriental dish cooked according to all the rules.

PARCHA-BOZBASH
1 kg lamb - from the brisket, shoulder, neck
75 g dried chickpeas
3 large onions
3 large potatoes
Saffron
60 g dried cherry plum
Salt, black pepper, sumac, ground dried mint

Dip the prepared pieces of lamb in cold water: 3-3.5 liters of water are required for 1 kg of meat. Put on the fire, remove the foam and put the diced onion and chickpeas. Boil until the peas are almost ready. Add potatoes. Pound a few strands of saffron with a pinch of salt into a powder, brew with a little boiling water and add to the soup. Ten minutes before readiness, add dry cherry plum or al-bukhara.

KYUFTA-BOZBASH
500 g lamb bones, trimmings, veins for broth
500 g lamb meat
75 g dried chickpeas
100 g round grain rice
200 g fat tail fat
50 g dried cherry plum
3 large onions
3 large potatoes
Saffron
Salt,
black pepper,
sumac,
ground dried mint

Soak dry chickpeas in plenty of water for 10-12 hours. Put the peas to boil in a separate bowl. Boil the broth from the bones, trimmings and veins. Remove the foam, add one whole onion, reduce the heat to a minimum.
Chop or turn the minced meat in a meat grinder, add finely chopped onion, finely chopped lard, rice blanched in boiling water. Salt, pepper and mix thoroughly so that the meatballs do not fall apart during cooking.
Make sure the broth is ready and remove the bones, trimmings, and onion from the broth. Strain if necessary.
Moisten your hands in hot water and roll minced meat balls of 150-180 g. In the side of each ball, push a deep hole with your finger and put 2 dried cherry plums there. Roll the ball again in your hands and lower it into the boiling broth. Reduce heat and simmer for 1 hour.
Add chickpeas, finely chopped onion. 20 minutes before the dish is ready, add potatoes, followed by saffron brewed in a spoonful of water, and 10 minutes before the dish is ready, add the remaining cherry plum.
Serve in a large bowl with sumac and finely crushed dry mint.
KOURMA-BOZBASH
1 kg lamb
75 g dried chickpeas
70 g fat tail fat
or 50 ml vegetable oil
2 chili peppers
0.5 kg tomatoes
3 large onions
3 large potatoes
Greenery
Salt, black pepper

Soak dry chickpeas in plenty of water for 10-12 hours.
Fry large pieces of meat in melted tail fat or vegetable oil, add finely chopped onion. When the meat is browned, add water, bring to a boil and skim if necessary. Cook until the meat is soft and starts to fall away from the bones.
Add fresh chili peppers, peeled and chopped tomatoes, boil for another 15 minutes.
Add pre-boiled peas, then potatoes, cook until tender.
Serve with greens.

HOM-BOZBASH
1.5 kg lamb - ribs, loin, hip part
2 large onions
2 large carrots
2 bell peppers
3 tomatoes
or 1.5 tablespoons of tomato paste
3-4 large potatoes
75 g dried chickpeas
1 large quince
Saffron
Salt, sugar, black pepper

Soak dry chickpeas in plenty of water for 10-12 hours.
Place the meat in a wide stewpan or a deep enough skillet in a single layer. Add water just enough to cover the meat. Leave the meat to simmer over low heat, avoiding a strong boil.
Dry the cooked stewed meat and fry in melted fat in a frying pan. Then transfer the meat to a pot of water. Here also strain the broth left after the stewing.
In a pan with the fat remaining after frying the meat, put onion, carrot, bell pepper and tomatoes (tomato paste) in sequence. Fry, stirring constantly. Add more boiling water if necessary to prevent the tomato from burning. When the vegetables become soft and begin to emit a bright smell, transfer the contents of the pan to the pan. Add pre-boiled peas, chopped quince into four slices, salt, add sugar to taste and cook, removing foam if necessary. When the foam stops forming on the surface of the pan, put the potatoes in the pan and let them boil.
Serve meat, quince and potatoes separately from the soup.

SHURP
1-1.5 kg lamb
or one cock
or soup chicken
150 g interior mutton fat (adrenal or omentum)
600 g plain onion
150 g white or purple sweet onion
or leek
300 g carrots
1 dried hot red pepper
Salt,
zira,
coriander seeds
2 tomatoes
300 g turnip
300 g potatoes
1-2 bell peppers
20-30 g each of cilantro, parsley, basil, jambul

Dip lamb or poultry in a cauldron with cold water. Bring to a boil, add a pinch of salt and simmer over low heat. Collect the foam and add the chopped onions to the cauldron and reduce the heat so that it barely boils. Maintain this heat until the end of cooking. After 40 minutes, put the carrots cut obliquely 1 cm thick. When the contents boil again, add coarsely chopped turnips, a pod of red hot pepper. When it boils again, add bell peppers, zira, coriander. Let it boil and add finely chopped lard, peeled tomatoes, basil and jambul. Leave to cook for 20 minutes. Then add potatoes. When the potatoes are almost done, add the thinly sliced ​​sweet onion and turn off the heat. Serve after five minutes, adding parsley and cilantro when serving. Serve meat, potatoes and turnips separately from the broth.

KOURMA-SHURPA
1 kg lamb meat - from the hind leg or shoulder
150 g fat tail fat
2 kg onions
300 g tomatoes
200 g bell peppers of different colors
0.5 kg carrots
Zira, coriander seeds
5 liters of water
100 g chickpeas
3 small green apples (in season)
Parsley, cilantro, basil, jambul
0.5 kg potatoes

Soak dry chickpeas in plenty of water for 10-12 hours. Then boil until half cooked.
Cut the fat tail fat into pieces and melt in a heated cauldron, remove the roast.
Cut the meat into 3x5 cm pieces, fry until golden brown. Add about half of the coarsely chopped onion to the meat. Fry the onion until light golden brown. Cut the carrots into pieces obliquely and lower into the cauldron. When the smell of carrots appears, put the tomatoes cut into quarters. Chop 3-4 pieces of green or red bell pepper into rings and add to the frying. Season with cumin and coriander seeds. Fry for 5 minutes and pour 5 liters of water into the frying.
Add peas, bring soup to a boil, simmer for 30 minutes. During cooking, put apples and part of the greens with whole twigs tied in a bunch. At the end of cooking, remove the greens from the soup.
Put the potatoes and the remaining thinly sliced ​​onion into the soup, season with salt and cook until the potatoes are tender.
Serve in bowls, sprinkled with fresh finely chopped herbs.
PITI ORDINARY IN POT
For twelve servings:
600 g minced lamb from the back leg
150 g fat tail fat
75 g chickpeas
250 g onion
50 g dry cherry plum or al-Bukhara
150 g chestnuts
Salt,
pepper,
saffron,
sumac
You will need 12 pots of 400 ml each.
Soak dry chickpeas in plenty of water for 10-12 hours.
Clean the lamb from films and veins. Cut the onion into cubes. Cut off the pointy ends of fresh chestnuts, boil for 10 minutes and peel while hot.
Put peas, a few cubes of meat, a little onion in each pot, fill with water and salt. Cover the top with a plate of fat 0.5 cm thick, sprinkle with saffron and put to boil on a cast-iron stove. If you don't have a cast iron stove, place a large cast iron skillet with low sides on the burner and adjust the heat so the pan is hot enough but not overheated. Put the pots in it, wait for it to boil, adjust the boil so that bubbles occasionally rise and cook for 8-12 hours without covering with a lid.
30 minutes before readiness, dip 1-2 chestnuts and 1-2 cherry plums or al-bukhara into each pot.
Prepare churek, fresh tomatoes, onions, cut into thick half rings, pickles, sumac. Serve piti in pots, with separate broth bowls.

SMOKED PITI IN POT
500 g smoked lamb with bones
150 g smoked tail fat
100 g chickpeas
500 g onion
6 small tomatoes
150 g chestnuts
Hot chili peppers to taste
Salt, pepper, sumac

Soak dry chickpeas in plenty of water for 10-12 hours.
Put soaked peas in each pot, then a few pieces of chopped smoked lamb with bones, finely chopped onion, tomato, a 0.5 cm thick plate of smoked tail fat and salt.
Cook exactly the same as in the previous recipe.
30 minutes before the end of cooking, dip a few peeled chestnuts and hot peppers into each pot.
Serve piti in pots, with separate broth bowls.

SOUP WITH QUINCE IN A POT
For four servings:
800 g meat, optional with bone
400 g onion
100 g melted butter
250 g chestnuts
2 medium quince
150 g chickpeas
6-8 small tomatoes
Basil
Salt, turmeric, saffron infusion

Soak dry chickpeas in plenty of water for 10-12 hours.
Divide the meat into portions and lightly fry in a pan in melted butter until golden brown. Place one piece of meat in each pot.
Reduce the heat under the pan and in the oil in which the meat was fried, fry the coarsely chopped onion until golden brown. Add turmeric while frying. Then spread the contents of the pan among the pots.
Rinse the soaked peas and distribute evenly among the pots.
Pour boiling water over the pots, but not to the top, and put in the oven. After the contents of the pots boil, reduce the heat and leave the pots in the oven on low heat for 5 hours or overnight.
An hour before serving, put quince and tomatoes in pots, 20 minutes - peeled chestnuts. Salt and season with saffron infusion. Raise the heat, bring to a boil.
Serve directly in pots, with pita bread.

DOVGA
1.5 kg suzma
150 g chickpeas
4 bunches of cilantro
4 bunches of kyavara (dzhusai) or other sour greens
2 bunches of dill
1 bunch of reyhan
4 eggs
100 g rice

Shake syuzma with water and prepare 4-5 liters of ayran.
Boil the chickpeas ahead of time. Rinse rice.
Sort, rinse, dry and cut a large amount of cilantro, kawara, dill, basil, any greens to taste.
Place ayran in a large saucepan over low heat, break raw eggs into it (one per liter of ayran), stir them completely. Stir evenly, do not let the airan curdle. Bring the product to a low boil.
Dip rice in ayran and cook for 40 minutes with constant stirring. Then add peas. In small portions, stirring constantly, put greens. When the greens change color slightly, salt and remove from heat.
In summer, dovga is served cold; in winter, meatballs are added to dovga if desired.

CHICKEN Noodle
1 chicken head and legs
chicken lard
1 unpeeled onion
1 onion
1 leek
1 carrot
1 bell pepper
1 green hot pepper
100 g greens (dill, parsley, celery)
30 g breadcrumbs
butter
yolk of one egg
cloves, black peppercorns, red pepper, garlic
salt
For test:
1 kg flour (you can mix the finest flour with durum wheat flour)
6-8 eggs
water

Put the chicken in a saucepan with cold water, bring to a boil over low heat, add a little salt and, reducing the heat, remove the foam. Use the corner of a clean napkin to collect the remaining foam on the walls of the pan, along the edge of boiling water.
Dip the yellow onion into the already boiling broth, without removing the husk from it. You can stick 3-4 cloves into it. At the same time, put the peeled carrots, and a little later, a bunch of sprigs of dill, parsley and celery tied together with leek leaves (you can do without it). You can add 15 black peppercorns to the broth.
Boil the chicken over low heat.
For the noodles, knead a fairly stiff dough of flour and eggs, adding a little water (about half the volume of the eggs). Leave the dough covered for 0.5 hours, then proceed to its gradual rolling. Lay the thinly rolled circles on the table so that they dry slightly, then roll them into a tube and cut into narrow ribbons with the thinnest knife. Leave the resulting noodles to dry.
Boil the chicken until meat starts to come off its drumsticks, and clear juice flows from the pierced breast. Then take out the chicken, leaving the paws and head to cook.
Take wings; separate the meat from the breast, divide each half into 2 parts; Divide your legs into thighs and shins. When all the pieces are cool and dry, bread them with breadcrumbs using beaten yolk and flour, add salt, red pepper and crushed garlic to the breadcrumbs. Fry the chicken pieces in several steps until golden brown in butter, place on a baking sheet and place in a warm oven.
Remove the bouquet of herbs, legs and head of the chicken, onion and carrots from the broth. If desired, cut the finished carrots into stars or checkers and leave to decorate the noodles. Salt the rest of the broth.
Fry onions cut into rings on chicken lard, carrots - into cubes, tomatoes without skins - into larger cubes, bell peppers - into half rings and green hot peppers - whole. While frying carrots, you can add some dry herbs. It is sometimes useful to add a spoonful of broth to tomatoes and bell peppers so that they do not burn. Transfer the roast to the broth and straighten the taste again by adding salt and a little sugar.
Shake off excess flour from well-dried noodles and boil. To boil noodles, boil 5 liters of water, adding 2 tbsp. spoons of salt. Boil the required amount of noodles, put in a colander, let drain and arrange on plates. Put the pieces of meat from the chicken body, carrots and pour the broth there. Sprinkle lightly with freshly chopped herbs. Serve with oven baked chicken pieces.
You don’t have to bother with frying chicken, with frying, but cook noodles as usual, but add a little saffron to the broth.
SOUP HAMRASHI
800 g lamb belly or shank
500 g lamb meat
2 onions
½ cup small beans, broad beans, mung bean or rice (your choice)
1 bunch of herbs (cilantro, dill, parsley)
1 pomegranate (or grape vinegar)
pepper, dried mint, saffron
salt
For noodles:
500 g flour
3 eggs
½ glass of water

Boil a strong broth from a piece of lamb brisket or shank. Season the broth with saffron.
Knead the dough from flour, eggs and water. Salt and knead properly. Cover, leave to lie down. Roll out the dough and cut the rolled sheet into palm-width strips; let them dry slightly. Stack the strips one on top of the other, cut short noodles and leave to dry further.
Soak and boil beans (beans, mung beans) or rice.
Chop the minced meat or grind the meat with a meat grinder. Mix the minced meat properly, form meatballs by adding onion and seasonings to the minced meat.
Boil meatballs in broth over low heat. Add noodles, boiled beans to the soup, sprinkle with a pinch of herbs.
Serve with freshly chopped dill and cilantro. Squeeze the juice from the pomegranate, pour it around the edge of the plate. Rub a sprig of dried mint in your fingers over a bowl of soup, and add freshly ground black pepper to the bowl.
UZBEK LAGMAN
For the broth:
1.5 kg lamb bones, brisket, neck, shank
1 bulb
1 carrot
3 small tomatoes
black pepper
salt
For noodles:
1 kg flour
3 eggs
1.5 cups of water
salt
For sauce:
1.5 kg of different vegetables to taste (turnip, celery stalk, sweet pepper, onion, carrot, garlic, etc.)
500 g lamb meat (better from the back leg)
3-4 tomatoes (or 1.5 tablespoons of tomato paste)
parsley, cilantro,
dill, zira,
black pepper and szechuan
salt

Mix eggs with water, salt. Add flour and knead into a stiff dough. Wrap it in cling film, cover and leave for 1 hour. Then cut the dough into pieces. Pull the pieces in length, then pull the edges of the piece to the middle and roll it with your hands into a thick tourniquet. Repeat several times. Lubricate the tourniquet with vegetable oil and continue to stretch it, holding it with one hand. Take a break with another tourniquet, and then take the first one and roll it with your palm on the table so that it twists. Lubricate the tray with oil and lay all the bundles on it. Lubricate the bundles with oil again and cover with foil.
Prepare the gravy for the lagman. Fry the ribs first, and then the meat pulp, cut into small pieces. Cut all vegetables into strips half a centimeter thick. First add the onions to the meat, then the carrots and turnips. Put in the frying fresh tomatoes or tomato paste and only after that - Bulgarian pepper. Add water, let it boil, salt, add spices and herbs. Lastly, put the potatoes in cubes.
Again, take the bundles of dough from the dish, stretch them again. Take 2-3 lagman threads at once and wrap them around your hands. Raise your hands up, toss the lagman and hit it on the table. Repeat the procedure 2-3 times, stretching the dough more and more.
Boil lagman in strongly boiling salted water (for 5 liters of water - 10 teaspoons of salt). Having removed the lagman from one hand and holding the other, lower it into the water so that it does not touch the bottom. Then, with a wooden spatula, lift the cooked part, and lower the one that was on your hand to cook. Boil for no longer than 3 minutes, then put the lagman in a colander and put it under cold water.
When serving, pour hot broth over the lagman to warm it up (pour the broth back into the pan), put the gravy with meat and vegetables on the lagman, sprinkle with herbs.
MASHKHURDA
1 kg meat with bones for broth
700 g lamb pulp
100-150 g fat tail fat
5 bulbs
2 large carrots
optional: 1 medium turnip
200 g mung bean
150 g well-boiled rice
2 tbsp. tablespoons vegetable oil or rendered lamb fat
1/2 lemon
optional: fatty katyk (or sour cream) for soup dressing
1 st. tablespoon crushed dry tomatoes
paprika
1 teaspoon ground black pepper
2 pcs. dry red pepper
2 pcs. star anise
jambul (or basil with cilantro)
½ teaspoon of dry herbs (shambhala, mint and rayhona)
sugar, salt
optional: 1/3 tsp dry grated ginger,
1/3 teaspoon ground cinnamon,
½ teaspoon anise

Boil 3-4 liters of broth - regular or red (meat, bones and vegetables fry in a cauldron, then fill with water and boil).
Cut the meat pulp and bacon into cubes of 0.5 cm, like manti. Cut 2 onions, 1 carrot and turnip into the same cubes. Soak the mung bean on a flat dish in advance.
In a small amount of melted fat or hot oil, fry the meat, add the lard, and after a few minutes, the onion. Fry until the onion becomes transparent. Add ginger, cinnamon, dry crushed tomatoes, paprika, black pepper and anise.
To prevent dry spices from burning, add 1-2 tablespoons of broth. Once the spices are fragrant, add the carrots and dry herbs. Add sugar to strike a balance of sour and sweet. Add a little more broth, reduce heat and cover with a lid for 10 minutes.
Pour the broth into a cauldron, lower the turnip, mung bean, red pepper and star anise. Bring to a boil, salt with half a measure and let simmer covered over low heat.
After 30 minutes, add a few circles of lemon, rice, jambul greens to the soup and leave to boil until the rice is ready. Salt shortly before the end of cooking.

UZBEK SOLYANKA
For the broth:
1 chicken - without legs and breast
or 500 g lamb bones
1 bulb
1 carrot

500-600 g of pulp - from a lamb shoulder
100 g melted butter
or lamb fat
3 medium onions
2 tablespoons tomato paste
300-400 g cabbage
2 salted cucumbers, brine to taste
50 g dried cherry plum
1 tablespoon barberry
2 green hot peppers
2 tomatoes
150-200 g red beans
Basil, cilantro, jambul
50-100 g smoked lamb fat
100 g boiled kazy

Boil the broth from the chicken body or lamb bones, adding onions and carrots. When the broth is ready, remove the bones and vegetables from it, strain.
Fry the lamb in large chunks and cook in the same broth for 2 hours. In a spacious deep frying pan or in a cauldron, fry the onion cut into half rings, add tomato paste, finely chopped cabbage, adding broth from the pan if necessary. Add diced lightly salted cucumbers and brine.
Remove the meat from the broth, cut into small cubes. Also cut the kazy. Put the meat and kazy in the pan, where everything is stewed, and add more broth. Put basil, cilantro, jambul, cherry plum, barberry, green pepper, large pieces of tomatoes and pre-boiled red beans. Toward the end of cooking, add the smoked lard, cut into small cubes, add the broth, bringing to the desired consistency, let it boil on the smallest fire and serve.

HASH ON STALIK
2 beef legs
or 8-12 lamb legs
1 beef tail
8 liters of water
2 heads of onion
1 large head of garlic
60 g salt
Hot red pepper
Grape vinegar when serving

Chop the beef legs at the joints, put in a pot of cold water. Boil together with the tail for 40 minutes, then drain the water and rinse again with boiling water. Pour in water, bring to a boil, then reduce heat. Add a spoonful of salt and remove the foam.
Dip 2 red onions into the pot along with tight-fitting husks, cutting off only the roots. Cover with a lid and leave the pot overnight on the lowest heat.
In the morning, remove the onion, remove and disassemble the cooked meat, tendons and bones. Remove the bones, put the rest back in the pot, add the bay leaf and let it simmer for 15-20 minutes.
Place the finished meat and veins into deep plates, add 1/2 tablespoon of chopped garlic, pour over the broth.
Serve with dry pita bread or breadcrumbs. Bring greens to the table

HASH GREEN
2 beef legs
or 8-12 lamb legs
8 liters of water
1 kg tripe
1 kg lamb - brisket, neck
or 1 beef tail
or 1 veal shank
2-3 medium onions
3 carrots
Celery root
Black peppercorns
parsley root
Roots and stems of cilantro
2 heads of garlic
Jusai bundle
1 large stalk leek
10 small tomatoes
2 bunches of sorrel
1 large bunch of herbs - parsley, cilantro, dill, basil
For refueling:
3 eggs
Salt,
black peppercorns

Divide the beef legs with a strong knife at the joints, put in a pan with cold water. Boil together with the scar for 40 minutes, then drain the water and rinse again with boiling water. Pour in water, bring to a boil and reduce heat. Add a spoonful of salt and remove the foam.
Add onions, carrots, large celery root, black peppercorns, salt. Dip the lamb brisket (neck, veal tail, divided into 3-4 parts by cartilage or veal shank) into the pan. Season with young garlic. Add the green part of the leek slightly poached in the fat removed from the hash, as well as the jusai. Boil 2 hours. 30 minutes before cooking, dip the peeled tomatoes, sorrel, parsley, cilantro, dill and basil. Whisk a few eggs and stir them into the soup at the last moment. Serve with sour cream.
SOUP SOUR AND HOT ON ASIAN MOTIVE
3 garlic cloves
1 hot chili pepper
1 piece of ginger
2 medium onions
1 teaspoon sesame oil
1 tablespoon soy paste
or 2 tablespoons tomato paste and 3 tablespoons soy sauce
paprika, chilli powder
6 Asian mini eggplants
or 2 regular medium-sized eggplants
1 bowl of melted jelly
or 1.5 liters of strong meat or chicken broth
Salt, palm sugar
400 g coconut milk
or 100 g of medium fat sour cream
Dried basil, kaffir lime leaves
or dill and bay leaf
2 bell peppers

Finely chop the garlic, fresh chilli pod, ginger, some onion and fry quickly in hot oil. Add soy paste (or soy sauce and tomato paste), fry, add some water. Wait for the pasta to spread evenly in the pan. Add paprika and chilli powder.
Stew eggplant and bell pepper.
Melt the jelly, let it boil (or boil the broth). Salt, add palm sugar, palm milk (or sour cream), dried sweet basil and a few kaffir lime leaves (or dill and bay leaf).
Serve with steamed rice noodles or freshly boiled round grain rice. Add finely chopped garlic, leeks or regular green onions to the dish.

Good afternoon, dear gourmets! On the site, everyone will find information on the topic of lamb kharcho soup from Stalik Khankishiev online. But all of a sudden, if there is no information on mutton kharcho soup from stalik khankishiev below in the list, use the built-in search on the site.

Ingredients

• Lamb ribs - 500 g.
• Rice - 1 cup
• Carrots - 2 medium
• Onion - 2 medium
• Tomato paste - 4 tablespoons
• Garlic - 2 cloves
• Seasonings - black pepper, bay leaf
• Greens - to taste

Cooking method

• Step 1 Cut the lamb ribs into meat, separating them from each other. Pour 2 liters of cold water into a 3-liter saucepan, put our ribs there, put on fire and bring to a boil. We remove the foam, make the fire smaller, so that there would be a weak boil of water.
• Step 2 We clean the onion 1 pc and put the whole carrot 1 pc to the boiling ribs. And cook for 1.5 hours on low heat.
• Step 3 After the time has passed, remove the onions and carrots from the broth. And in return, add peppercorns and bay leaf to the broth.
• Step 4 Finely chop the remaining onion and carrot, lightly fry over high heat for 3 minutes, add tomato paste and simmer for another 2 minutes. We add this composition to our ribs. We wash the rice and also add to the ribs. Cook it all over low heat for 15 minutes, stirring occasionally.
• Step 5 Let kharcho soup ready to infuse for 20 minutes, then add finely chopped garlic and herbs.

How to cook soup "Kharcho"

Ingredients

• Beef - 0.5 kg,
• Rice - 200 g,
• Walnuts - 100 g,
• Tkemali sauce - 150 g,
• Garlic - 4 cloves,
• Red pepper - 2 tsp,
• Peppercorns - 6-7 pcs,
• Salt,
• Greenery.

Cooking method

• Step 1 Cut the meat into small pieces.
• Step 2 Place in a saucepan, cover with water and cook for about 1.5 hours, removing scale.
• Step 3 Finely chop the onion and chop the nuts in a blender.
• Step 4 Fry the onion in vegetable oil.
• Step 5 Add rice to the prepared broth and cook for about 10 minutes.
• Step 6 Add the onions, nuts and sauce to the broth.
• Step 7 Then add suneli hops, pepper, salt to taste, cook for 5-7 minutes.
• Step 8 Add squeezed garlic, remove from heat and let the soup brew for about 20 minutes under the lid.
• Step 9 When serving, the soup can be sprinkled with herbs.

We deeply believe that lamb kharcho soup from stalik khankishiev is really the recipe that you were interested in. Everyone can learn how to cook well.