Kharcho soup recipe ingredients. Cooking kharcho soup - recipes for how to cook delicious kharcho

To prepare the national dish of Georgian cuisine - kharcho soup, according to the classic recipe, only beef meat is suitable. If you prepare this spicy dish, spicy due to the large amount of garlic and seasonings, using pork, goat, turkey or chicken, then no matter what you call it, it will not become a real “Kharcho” soup.

Soup kharcho. Classic composition of ingredients:

Fatty beef meat on the bones - 500 g
Garlic - 1 pc.
Onion - 2 pcs.
Tomato puree - 50 ml
Walnuts - 100 g
Rice - 150 g
Bay leaf - 2 pcs.
Tkemali sauce - 50 ml or tklapi (plum lavash) - 150 g
Ground red pepper - 5 g
Salt - 5 g
Seasoning “Khmeli-suneli” - 5 g
Peppercorns - 5 g
A bunch of fresh herbs - 1 pc.
Hot red and green pepper pods - 2 pcs.

How is the dish prepared in Georgia?

Real kharcho soup is prepared with the addition of tklapi - dried strips of plum puree from the pitted and peeled traditional Georgian tkemali plum.

Tklapi has a sweet and sour taste and creates a unique aroma of the classic kharcho soup. These thin stripes can be found in every village house in Georgia. Plum puree, after drying in the sun, can be stored for a very long time due to the acids contained in the fruit. Without adding “sour plum lavash” you won’t get a real Georgian beef kharcho soup.

In some regions of Georgia, juicy ripe dogwood berries are used to prepare tklapi; sometimes sweet varieties of cherry plum are also suitable for these purposes. Sour marshmallow is also added to other meat dishes typical of Georgian cuisine, for example, satsivi or goose with tklapi.

When preparing kharcho soup, a Georgian housewife breaks off a palm-sized piece of semi-dry plum marshmallow and soaks it in a cup of rich fresh beef broth. This mixture is the most important ingredient in the classic kharcho soup recipe, creating an ideal acidic environment for digesting beef meat, which is difficult for the stomach.

A large amount of garlic and onions allows you to break down difficult-to-digest animal proteins into their component parts. Thanks to the sour tkemali sauce obtained from tklapi, garlic and suneli hops, this thick, fatty soup is easily digestible and serves as an excellent source of energy during the cold season.

Rice, which is part of the ingredients of the classic kharcho soup recipe, is an excellent adsorbent, a source of carbohydrates, and also softens the harsh taste of the aromatic garlic-plum dish.

Grated walnuts are the hallmark of real Georgian kharcho soup. Sometimes not a single national dish in Georgia can do without them.

Most often, brisket is used to prepare Kharcho soup, in contrast to another Georgian fatty soup, Khashi, which is prepared from beef legs and peritoneum.

Classic soup kharcho. Cooking stages.

Pour cold water over the beef bones.
Skim off the foam when the water starts to boil.
Reduce heat and simmer beef broth over medium heat.
Young beef will cook in one hour. If the meat is old, it will take at least two hours.
The finished beef must be removed from the pan, cooled and separated from the bones.
The broth must be strained, otherwise small bones may cause discomfort when the kharcho soup is ready and poured into plates.
Cut the cooled meat into small pieces and place in a pan with broth.
Peel the onion and cut into small cubes.
The head of garlic must be peeled and crushed in a mortar or crushed with a rolling pin.
The green cilantro and parsley need to be finely chopped.
Add washed rice and chopped onion, parsley and cilantro sprigs to the broth.
Pour a mixture of broth and tklapi or tkemali sauce into the almost finished kharcho soup, add raw crushed garlic.
Before finishing cooking, season the soup with salt, suneli hops, bay leaf and add walnuts.
The finished dish can be decorated with green and red peppers and finely chopped herbs.

According to the classic recipe for kharcho soup, the taste of the finished dish should be sour, spicy and hot. This is probably why a large number of less sour versions of kharcho arose in Ukraine and Russia. Tkemali sauce, required for the original recipe, is often replaced with chopped tomato slices or tomato paste. Refusing to add plum sauce to kharcho, some chefs are experimenting with pomegranate juice and wine vinegar, traditional ingredients in the main dishes of Caucasian cuisine.

Everyone is familiar with such a dish as Kharcho soup. And most likely there will be many admirers and lovers of this dish. There are two of them in our family - my granddaughter and my husband.

They are ready to eat it at least every day. And if I can still understand my husband, he is still a man, then I cannot understand my granddaughter in this matter.

After all, the finished soup turns out to be quite hot and spicy. It contains a lot of onions, garlic, and herbs. As a rule, children are not very fond of such components. But nevertheless, for our child all this apparently does not play any role. She likes the taste in general and that says it all.

I would like to remind those who rarely cook it that this dish is Georgian. And one of the most basic. And it is prepared from beef, rice and walnuts. And another one of the main components is dried puree from the pulp of tkemali plums, called tklapi. But if it’s difficult to get it, then you can just use tkemali sauce.

There are also recipes that use pomegranate juice, fresh sour cherry plum and tomato paste.

And another distinctive feature is that you don’t need to add any vegetables to the dish.

This is the soup we will prepare today.

Kharcho soup according to homemade classic recipe

We will need:

400 gr. beef
2 onions
head of garlic
100 g walnuts
3-4 tbsp. spoons of rice
tomato paste
greens (dill, parsley, cilantro)
2 spoons tkemali sauce
suneli hops, salt, red capsicum, ground black pepper.

In order to prepare Kharcho soup, you must first of all stock up on time and patience. In the East, food is never prepared hastily. They always put their whole soul into preparing every dish. That is why everything they have is always very tasty.

Once my granddaughter asked me: “Grandma, why does everything turn out so delicious for you?” And I answered her: “So you have to put your soul into what you cook!” And now, when she comes to visit and sits down at the table, she always asks: “Grandma, have you put your soul into it?”, and always says that she wants to become a cook. And I’m very pleased to hear this!

Preparation:

Pour 2.5 liters of cold water into a saucepan and add the whole meat. It is better to take the meat on the bones and have some fat. They say that it turns out delicious if you take ribs. I don’t know, maybe it’s possible, but what kind of fat is in them. The most delicious soup is obtained if you take the meat on the marrow bone. Basically, like any other, if we want it to be rich and tasty.
Allow the water to boil, but do not let it boil quickly. Cook the meat until tender, trying to get a light broth. You can see how to cook by following the link. Cook for at least two hours, until the meat comes off the bone.
Ready? Then take out the meat, remove the bone, and cut it into pieces. Then put it back into the pan. Let it boil again.
Add tkemali (or tklapi) and a little tomato paste so that the color of Kharcho is rich. Although according to the rules it is not added.
Sometimes they ask what to do if there is no tkemali. You can replace (well, of course not replace, but still) with tomatoes, from which you need to peel, finely chop and simmer to a paste, or with tomato paste. To make it easy to remove the skin from a tomato, scald it with boiling water.
Cut the onion lengthwise into small thin slices. It is better to take onions that are not very large so that the fibers are not coarse. So that he gives his taste to the broth, and picks up the taste from it himself. Place it in a saucepan and cook for another 30-40 minutes.
Then add rice. While it is cooking, and it will take about 10 minutes to cook until half cooked, let’s start with the nuts.
Grind the nuts to a paste. Continuing to grind, add garlic cloves. You should get a homogeneous mass.
Place this mixture in a saucepan and cook until the rice is completely cooked. About another 10-15 minutes. Try the rice - is it ready or not.
Add 1 teaspoon of khmeli-suneli, salt, ground black pepper, and crushed red pepper to our aromatic, delicious-smelling broth. Everything is to taste, don’t overdo it, it’s better to taste it before adding.
Finely chop the greens, and without delay, add them to the soup. Add bay leaf. Let simmer for another 2-3 minutes.
Turn off the gas and give the Kharcho soup a break. Let it simmer for 10-15 minutes. And let him sweat us out so that his appetite will work up stronger.

In the meantime, let's set the table. We cut up fresh herbs, put salt and pepper on the table, in case someone wants something spicier. We put fresh bread on the table, or flat cakes if we managed to buy them in advance.

Now we call everyone to the table, there they are - they’ve been waiting for quite a while. Try it, eat it! The kharcho turned out rich and thick. The way it should have turned out. There should literally be a spoon in it.

Bon appetit everyone!

Kharcho soup is a traditional dish of national Georgian cuisine. And translated from the native language it means “beef soup.” Therefore, in its traditional version, it is prepared exclusively from beef. Although there are recipes where it is prepared from lamb, chicken, and even fish. For example, I once managed to eat a soup with the same name made from sturgeon. By the way, a very worthy and tasty soup.

Essentially, this dish is a rather thick, spicy spicy soup of meat, rice and walnuts, with lots of spices, garlic and various vegetables, which each housewife adds to her own taste. Although there are recipes,... And it seems, what kind of soup could this be without carrots, potatoes, bell peppers?!

So - it can! And it turns out incredibly tasty.

One of its distinctive features is that it is prepared with dried tkemali plums, or as it is called in Central Asia - cherry plums. That is, the base of the soup is sour.

The plums are dried in thin layers, the required amount for soup is broken off and soaked. However, not everyone has the opportunity to use it, so the plum is replaced with tkemali sauce, fresh sour plum (these include cherry plum and sloe), tomato paste, tomatoes and even pomegranate juice.

There are many ways and options for preparing kharcho. Starting from whether the meat is fried or boiled, and ending with whether vegetables are added or not, the fact that the soup must contain three ingredients remains unchanged in the classic version of preparation: beef, tkemali plum and grated walnuts.

Today I propose to look at some of these classic recipes.

This is the recipe I make most often for soup. I usually add a lot of vegetables to all the soups I make. I like this recipe precisely because it contains no carrots, no bell peppers, no potatoes. And despite this, it tastes simply amazing.

We will need (for a three-liter pan):

beef meat - 600 gr
onion - 2 pcs
rice - 5 - 6 tbsp. spoons
walnuts – 100 gr
garlic - 1 head
tkemali sauce - 3 - 4 tbsp. spoons
tomato paste - 1 tbsp. spoon
paprika - 1 teaspoon
hops - suneli - 1 - 2 teaspoons
hot red pepper - to taste
black peppercorns - 10 - 12 pcs
greens - basil, cilantro, parsley, optional - a bunch
salt - to taste
bay leaf - 1 - 2 pcs

Preparation:

1. To prepare the soup, take a piece of beef. I use brisket. It is quite fatty, and there are bones on it, which means that the broth will be quite rich, satisfying and nutritious.

Wash the meat, cut it into large pieces, add water and cook. I will cook in a three-liter saucepan; I fill the pan full of water. While the meat is cooking, the water will boil away, and just make room for the remaining ingredients.

It is not recommended to add water to the pan during cooking!

Watch when the broth starts to boil. At the same time, foam will begin to form, which must be removed carefully. Don't let the water start to boil too much. Otherwise, all the foam will go into the broth and float there in the form of flakes.

I already talked about it in one of my articles.

2. As soon as the water boils, reduce the heat and cook the meat until cooked for at least 1.5 - 2 hours, avoiding boiling too intensely. The water should only gurgle slightly. The lid should be covered, but a crack should be left so that again there is no strong boiling.

3. Peel the onion and cut crosswise into thin pieces. Try to take smaller onion heads so that they are thinner and more tender.

There are recipes where onions are fried, but we will not fry anything in this version of the soup. Therefore, it is important that the onion feathers are not rough.

4. When the meat is cooked, take it out and strain the broth through two or three layers of gauze. To prevent small bone fragments from getting into the soup.

5. Then put the chopped onion in the pan. Cut the beef into portions, remove the bones, and return the meat to the broth.

Cook for 40 - 45 minutes.

6. As soon as you put the onions in the pan, immediately rinse them in several waters and soak the rice in warm water. I use rice of the “Krasnodar” variety; this variety has a high gluten content and boils well, which is simply excellent for this soup.

This will make the soup thick and rich.

Prepare either 5 or 6 tablespoons of rice - this is for a three-liter pan, depending on the consistency of the soup you would like to get. I'll add 5 tablespoons.

7. When the onion has boiled for the required amount of time, add tkemali sauce, tomato paste, a piece of hot red pepper to the broth, let it simmer for 5 minutes, then add rice to the broth. Cook for 10 minutes.

If you don’t have whole red hot peppers, you can add ready-made ground red peppers at the end of cooking. You should add both according to taste, some like it spicier, others the opposite. But you still need to add a little, it’s absolutely necessary for the taste.

Whole peppers have varying degrees of bitterness depending on the variety, so they should be added with caution.

8. While it is boiling, sort out the nuts, removing the partitions and shells, and crush them.

Peel the garlic, chop it, add it to the nuts and continue grinding until you get a homogeneous mass.

9. Separately, crush the black peppercorns in a mortar.

You will also need to add salt to the broth. Then taste, and if it’s not spicy enough, add ground red pepper to taste.

11. Let it boil and cook for 5 minutes. Then put a bay leaf and add pre-chopped herbs. You can use cilantro or parsley, but today I used basil.

Not everyone likes to use cilantro because of its specific smell. And although it will be practically “inaudible” in the soup, I must say about it.

12. After it has simmered for another 2 minutes, turn off the soup, close the lid tightly and let it stand and rest for at least 15 - 20 minutes.

13. Chop fresh herbs and onions as desired. Place salt and pepper on the table. I cook medium-spicy kharcho, because our granddaughter loves it very much, and she won’t eat anything very spicy. But my husband, on the contrary, eats very spicy soup. For such a case, we put on the table what may be needed.

14. Sprinkle the soup poured into bowls with fresh herbs and add fresh chopped onions if desired. Enjoy eating!

This is the version of kharcho soup we got. As you probably already understood, and I already mentioned this, we cooked it without using such a preparation stage as frying. But the next recipe will be just with frying. And it is also a classic.

Video on how to prepare Georgian soup kharcho

Despite the fact that the topic of our article involves preparing beef soup, I want to offer you a recipe with lamb that is almost identical to the first one.

In it you can see all the stages of preparation. And also how it turns out in the end.

Although the translation of the words “kharcho” means that it must be made from beef, it is also incredibly good from lamb. For example, my husband really loves it in this version. And if there is a choice, he always chooses this option.

And as a rule, if you decide to cook it from lamb, then take ribs. They have meat, a bone, and a good layer of fat.

Kharcho soup with beef at home

We will need:

beef meat - 800 gr
onion - 2 heads
tomato - 1 pc.
rice - 0.5 cups
walnuts – 100 gr
tomato paste - 1 tbsp. spoon
paprika - 1 teaspoon
tkemali sauce - 2 tbsp. spoons
garlic - 1 head
cilantro - bunch
red hot pepper - to taste
salt, red and black ground pepper - to taste
vegetable oil - 3-4 tbsp. spoons

Preparation:

1. Wash beef and brisket with small layers of fat and cut into fairly large pieces. Dry with paper towels.

2. Heat half the oil in a frying pan and fry the chopped pieces in it. There is no need to fry too much; the meat should only brown slightly.

When frying, the heat should be high so that the meat is quickly “sealed” into a golden brown crust and retains its juice inside.

3. Place the fried pieces into a saucepan and fill them with hot water.

Bring to a boil, carefully skimming off the foam. During the intense appearance of foam on the surface, it is better not to leave the stove, remove it until there is no foam left in the pan.

Cook the meat until cooked for 1.5 -2 hours over low heat, but there should not be intense boiling.

4. Cut one onion into thin half rings and fry it in a frying pan until golden brown in the remaining oil.

5. Add tomato paste and a little broth, 3 - 4 tablespoons will be enough. Simmer for 3 - 4 minutes.

6. Then add paprika and tkemali sauce. If you don’t have sauce, then limit yourself to just tomato paste.

7. Rinse the rice and soak in warm water for 40 - 45 minutes.

8. When the meat is ready, add the fried onions with tomato dressing.

Send soaked rice there, the water from which must first be drained. Stir, let it boil and reduce heat again.

9. Cut the tomato into small cubes and add to the broth. You can first remove the skin from the tomato, but you can add it along with it.

Cook for 15 minutes.

10. Cut off the stems of the cilantro and chop the leaves.

Peel and chop the garlic. Chop red hot pepper into pieces.

11. Place everything in a bowl or mortar and grind. Leave some of the cilantro for serving.

12. Grind the nuts separately.

You can also put all of the above ingredients into a blender bowl and grind there.

13. Add the resulting mass to the boiling soup. Also add hops - suneli. And cook for another 5 - 7 minutes, adding salt and pepper to taste.

14. Then turn off the heat, cover the soup with a lid and let it brew for 15 - 20 minutes.

15. Cut the remaining onion into thin half rings and mix with the reserved cilantro.

16. Pour the kharcho soup into bowls and sprinkle with onions and herbs. Enjoy eating!

This recipe can also be used to make soup using chicken. In this case it will cook much faster. And it will be no less tasty.

And of course, it goes without saying that you can also cook it with lamb and pork.

But today we have the theme of classic kharcho, so we cook exclusively from beef.

Classic recipe for soup with vegetables and nuts (without rice)

And we will make this recipe using vegetables, from which we will make a dressing. And in this recipe we will use boneless meat. Although cartilage may be quite acceptable.

We will need:

beef meat - 600 gr
onion - 1-2 pcs
carrots - 2 pcs.
tomatoes - 3-4 pcs.
walnuts – 100 gr
hot capsicum - to taste
allspice - 2 - 3 peas
cloves - 2-3 buds
khmeli-suneli - 1 heaped teaspoon
vegetable oil - 4 tbsp. spoons
greens, onions, garlic - for serving

Preparation:

1. Wash the meat, dry it and cut it into small pieces measuring approximately 5 x 5 cm. It is best to use young veal for this recipe. You can also take brisket, where instead of bones it still has cartilage.

2. Heat 2 tablespoons of oil in a frying pan and fry the meat in it. The heat should be high so that the meat quickly “grabs” into a crust. This way we can keep all the juice inside.

3. Cut the onion into cubes, maybe not very small, and add to the meat. Fry everything together until the onion is soft and golden.

4. Grate the carrots and add to the frying pan.

As a rule, carrots are not used in the traditional classic cooking method. But there are recipes where it can be added to soup. And this food doesn’t get any worse. On the contrary, it makes the dish brighter and adds another note - a sweet note.

5. Fry everything together for 5 - 6 minutes, or even a little less. But make sure that nothing starts to burn. This will make the broth cloudy.

6. Transfer the contents into a saucepan and add cold boiled water. Boil. As we can see, the carrots have given color and the broth has become a nice warm color.

7. Cut the tomatoes into cubes and fry in the remaining oil. Tomatoes need to be chosen red and juicy, always ripe. They will add color and taste.

If you are preparing kharcho in winter and it is difficult to find ripe, juicy tomatoes, then you can use store-bought ones and use them together with juice. Or maybe you have your own supplies of such tomatoes. Or you can use tomato juice.

If you use fatty meat for cooking, and the broth turns out to be very fatty, then it is best to remove this fat, pour it into a frying pan and fry the tomatoes in it. This way the soup won't be too greasy.

8. Cut the hot capsicum into pieces. Kharcho soup is a spicy soup, but adjust this aspect yourself to your taste. The taste of the dish as a whole will depend on how much pepper you add.

Once chopped, add it to the tomatoes. Salt the tomatoes and stir. Simmer until the tomatoes become soft.

9. Grind the nuts in a blender, or grind in a mortar.

10. When the meat is completely cooked, add chopped nuts to the broth. Add allspice and cloves, as well as hops - suneli.

11. Without waiting for it to boil, add the stewed tomatoes and peppers. Let it boil, and after cooking for 1 - 2 minutes, turn off the gas. Then let the kharcho brew for a while.

12. Serve with chopped herbs, onions and fresh garlic.

This is such a beautiful, aromatic and tasty soup we got. Eating this is pure pleasure!

Today we looked at various recipes for preparing traditional Georgian soup kharcho. As you can see, they are all different. Each housewife has her own ways of preparing this delicious dish.

In addition, these methods also depend on which locality in Georgia it is prepared. For example, not everywhere it is prepared with nuts. There are recipes where they are not added to the soup. But nevertheless, the soup still has a name we know.

Kharcho is not always prepared with rice. It is also prepared with the addition of other cereals. It can be millet or pearl barley.

There are recipes where this soup is prepared with mushrooms, with the addition of black olives or olives and lemon. Bell pepper is also added. And all these recipes have a right to exist.

And as I said today, you can make soup with other meats - pork, lamb, chicken or turkey, and even fish!

This soup is so loved in all corners of our Earth that people want to cook it in many different versions and combinations. And that's great! Let them cook as they like!

And today we have prepared three very tasty options, on the basis of which you can prepare any kind of kharcho soup, adding to it the ingredients that you love or what you have in your refrigerator.

And if you liked them, then share the recipes on social networks. And write your favorite recipes in the comments.

Bon appetit!

Kharcho is the “pearl” of Georgian cuisine without a doubt. The stunning, bright, rich and spicy taste of the dish delights everyone. The soup is popular in many countries. Many restaurants and cafes add kharcho to their menu.

Sometimes recipes contain such combinations of products that may seem incompatible at first glance, but I assure you that if you take the risk of cooking at least once, your taste buds will experience a lot of pleasure.

It’s not difficult to cook at home, the main thing is to stick to the recipe if you are taking on this task for the first time. The recipes that I have selected for you are adapted for home cooking, be sure to try it, it’s worth it.

1. Classic lamb kharcho soup

According to the classic recipe in the Caucasus, this soup is made from fatty beef meat on the bone, and not lamb, as everyone used to think. But this is not a reason to refuse; you can cook soup from lamb; you can use other types of meat.

Grocery list:

Lamb – 500 g
Rice - 2/3 cup
Onion - 1 pc.
Carrots - 1 pc.
Bell pepper - 1 pc.
Tomatoes - 3 pcs.
Tomato paste - 4 tbsp. spoons
Walnuts – 150 g
Tkemali sauce - 3 tbsp. spoons
Khmeli-suneli - 1.5 tbsp. spoons
Ground coriander - 1 teaspoon
All-season spices - 1 teaspoon
Bay leaf - 2 leaves
Salt - to taste
Sugar - 1 teaspoon
Greens - dill, parsley, cilantro, basil
Garlic - 3-4 cloves
Vegetable oil

Cooking steps:

1. The whole process naturally begins with the preparation of meat and broth. The meat must be thoroughly washed, cut into medium pieces and transferred to a pan for boiling. Place the dish with meat on the stove, cook at medium heat on the stove, skim off the resulting foam when boiling.

You can add parsley or celery root to the meat broth; this will add additional flavor to the soup.

2. Remove the finished meat from the pan, cut into small pieces, remove the bones. Return the meat pieces to the pan.

3. Then add the rice, which you rinse thoroughly before doing this. Cook for 15 minutes.

4. Peel and chop the vegetables: cut the onion into large half rings, carrots into cubes, sweet pepper into cubes.

5. Heat the frying pan properly, pour oil into it, then put the onion into it, as soon as it becomes transparent, add the carrots. Bell pepper is an optional ingredient, but I really love its taste and aroma; add it to the frying at the very end, when the vegetables become softer.

6. Then put the tomatoes chopped into medium-sized cubes, tomato paste, Tkemali sauce into the frying pan, stir. Reduce the heat on the stove to minimum and leave to simmer for about five minutes.

7. Transfer the roasted vegetables into the broth and stir.

8. Then pre-chopped walnuts, garlic cloves and all the spices are used. Mix everything very thoroughly and bring the soup to a boil.

9. For even greater taste and aroma, finely chop the greens and add to the soup after removing it from the heat.

Remember, before serving the kharcho, you need to let it sit for at least half an hour so that all the ingredients are saturated with each other.

Enjoy your meal!

2. Kharcho based on spicy tomato sauce

Among the large number of dishes of Georgian cuisine, this soup is the leader in all positions. If you like spicy dishes, this recipe is especially for you. It has an inimitable taste, with bright spicy notes.

Grocery list:

Beef – 200 g
Tomatoes - 4 pcs.
Bell pepper - 1 pc.
Chili pepper - 1 pc.
Onion - 1 pc.
Rice - 2 handfuls
Garlic - 2 cloves
Salt - to taste
Ground black pepper - to taste
Vegetable oil
Greens - a bunch

Cooking steps:

1. Rinse a piece of beef, cut into small portions. Heat a frying pan with vegetable oil and place pieces of meat in it. Fry until golden brown.

2. At the same time, place a pan of water on the stove with maximum heat.

3. After frying, the pieces of meat should be placed in water in a saucepan when it boils in it. Add salt and cook for about an hour.

4. Pass the vegetables for the sauce, tomatoes, bell peppers, chili peppers through a meat grinder; you can also use a blender for these purposes.

5. Remove the peel from the onion and cut into cubes. Transfer to a heated frying pan.

6. When the onion becomes transparent, pour in the mixture of chopped vegetables, stir, reduce the heat on the stove to minimum, and bring to a boil. Add spices and herbs at your discretion.

7. Place the rice in a saucepan with the cooked meat and cook until done. Then remove the resulting sauce from the frying pan, bring to a boil and you can remove the pan from the stove.

9. Add chopped herbs and finely chopped garlic as finishing touches.

Let the soup sit and absorb the flavors. Eat with pleasure, bon appetit!

3. Kharcho soup with pork

This aromatic and rich soup is just a godsend on the dinner table. The whole family will have a lot of fun during the meal. The recipe is not complicated, even a novice housewife can handle it.

Grocery list:

Pork – 200 g
Long grain rice - 5 tbsp. spoons
Water - 2 l
Onion - 1 pc.
Tomato juice - 1 l
Bay leaf - 2 leaves
Garlic - head
Khmeli-suneli - 1 teaspoon
Allspice - to taste
Salt - to taste
Walnuts – 50 g
Vegetable oil
Greens - to taste

Cooking steps:

1. Rinse the pork with cold water, cut into portions. Heat a frying pan with a small amount of vegetable oil. Send the pieces to fry.

2. Place lightly fried pork in boiling water in a saucepan, add bay leaves and salt.

3. Peel the onion and chop into cubes. Fry in a deep frying pan or saucepan until transparent.

4. Pour tomato juice into the pan and wait until it boils. The heating temperature of the stove should be moderate.

5. Transfer the tomato mass with onions into the broth, add the washed rice. Cook until the rice is ready, at the same time add spices.

6. When the rice is ready, turn off the stove. Add garlic passed through a press, chopped nuts, chopped herbs.

In an hour the soup will be completely ready. Bon appetite!

4. Kharcho with chicken

Chicken soup will be no worse than beef or lamb soup. After all, it often happens that you want to cook a dish, but there is only chicken left in the refrigerator, don’t rush to get upset, here’s the recipe.

Grocery list:

Chicken thigh - 1 pc.
Rice - 1/2 cup
Potatoes - 3 pcs.
Water - 2 l
Carrots - 1 pc.
Tomato paste - 2-3 tbsp. spoons
Walnuts - 2 tbsp. spoons
Garlic - 3 cloves
Khmeli-suneli - to taste
Salt - to taste
Ground black pepper - to taste
Greens - a bunch
Vegetable oil

Cooking steps:

1. Cook chicken broth.

2. Potatoes are not added to kharcho according to the classic recipe, but I will still add them for satiety. Before doing this, boil it separately, then make mashed potatoes.

3. Remove the chicken from the broth when it is ready. Add washed rice to the broth and add salt to taste.

4. Separate the chicken from the bones and divide into pieces.

5. Peel the carrots and grate them using a fine-hole grater. Finely chop the peeled garlic with a knife. Fry everything with added oil until softened.

6. Add tomato paste, suneli hops and fry. Then add the chopped herbs.

7. Add the contents from the frying pan, crushed potatoes, and chopped walnuts to the chicken broth.

8. Then place the pieces of chicken into the soup and wait until it boils.

That's all, very tasty, and most importantly simple. Have a good mood and bon appetit!

5. Delicious kharcho soup with prunes

Rich, spicy and very tasty kharcho soup will win your heart forever; if you haven’t tried it yet, I highly recommend it. The dish is not difficult to prepare, but it will require some time from you.

Grocery list:

Lamb – 500 g
Rice - 100 g
Tkemali sauce - 70 g
Prunes – 70 g
Bell pepper - 1 pc.
Onion - 2 pcs.
Carrots - 1 pc.
Walnuts - 100 g
Khmeli-suneli - 1 tbsp. spoon
Tomato paste - 3 tbsp. spoons
Red pepper - 0.5 teaspoon
Salt - to taste
Cilantro - bunch
Vegetable oil

Cooking steps:

1. Cut the lamb into medium-sized pieces, place them in a pan filled with water, and set to cook on the stove. If foam forms, remove it.

2. Peel and wash the vegetables. Grind in a way convenient for you, then fry in a frying pan in oil. Add tomato paste, Tkemali sauce, red pepper to the softened vegetables, mix all the products thoroughly.

3. Grind the walnuts. It's very easy to do this with a rolling pin.

4. When the meat is cooked, add rice to the broth.

5. When the rice is soft, add walnuts to the pan.

6. Next, add the roasted vegetables to the pan. After this, you need the soup to boil, the heat should be moderate.

7. At the end of cooking, add prunes, which must be soaked and cut into small pieces in advance. Seasonings and spices, then mix everything.

8. Chop a bunch of cilantro into smaller pieces. Transfer to soup.

Let the kharcho sit for an hour, then feel free to treat your loved ones. Bon appetite!

6. Video - Very Delicious Georgian Soup Kharcho

Enjoy your meal!

First courses undoubtedly lead in their nutritional value. Hot, rich soup is an excellent dish for a hearty lunch and the proper functioning of your body. Good luck and have a great weekend!

An invaluable gift of wonderful Georgian cuisine is the popular recipes for kharcho soup, which, thanks to their diversity and rich taste, are familiar to virtually everyone. Traditionally, this is a thick, spicy first course that is prepared from any type of meat (beef, lamb, chicken, pork, fish, etc.), with the addition of rice and seasoned with various spices. An unlimited number of recipes for this masterpiece of Georgian cuisine makes it possible for everyone to find their own version that will give an unforgettable taste pleasure.

Translated from Georgian, the name of this dish means “beef soup,” but this does not mean at all that its preparation from other types of meat is impossible. It is not for nothing that when mentioning this dish it is worth clarifying the area of its origin. But it is worth noting that changing the recipe does not in any way spoil the taste of this soup; moreover, it only adds piquancy and introduces new colors, replenishing the taste impressions.

However, it is worth remembering that the main taste feature of the spicy first course is the sour base and the characteristic spicy aroma of the East.

The basis of this soup is a special sour mixture - a Georgian flatbread called tklapi, which is made from unripe berries of the cherry plum tree. Thanks to the technology of its production, tklapi is called cherry plum lavash. The puree prepared from dogwood and plum pulp is placed in special layers and dried in the sun. Also, an excellent alternative to tklapi can be a kind of plum sauce - tkemali with the addition of aromatic garlic and spices. These basic ingredients are the basis of real Georgian food.

This truly deep flavor combination is achieved thanks to some cooking features:

As you know, finding tklapi outside the borders of Georgia is quite a difficult undertaking. But this does not make cooking kharcho soup at home an impossible undertaking. An excellent alternative to replacing the sour component would be adjika, tomato sauce, fresh plum pulp, pomegranate juice, a spoonful of apple cider vinegar, tkemali (store-bought), and lemon when serving.
Hot red pepper will add a spicy kick to the dish. Do not forget that when cutting it can irritate your skin or cause a burn. To avoid this trouble, you should use rubber gloves.
In order to cook delicious kharcho soup, you need to use long white rice, but in no case steamed, you can replace it with round rice. Before using, leave the rice in cold water (about 2 hours), or rinse it thoroughly 5 to 7 times. This will allow you to wash away excess starch, the excessive content of which can simply ruin the taste of the Georgian treat, making it viscous and cloudy.
A simple recipe for kharcho soup includes adding an unlimited amount of greens. You will notice how the specific aroma of cilantro will burst with new notes, adding amazing piquancy to the dish and complementing the bouquet of dill and parsley. A moderate addition of mint leaves will also be completely useful.
The selection of seasonings for this dish is considered purely individual, but the main and mandatory one will be hops-suneli. This seasoning contains dried herbs: dill, mint, red pepper, basil, marjoram, coriander, savory, bay leaf, etc. It is all these components that are responsible for the characteristic oriental spice of the dish. Sometimes in some recipes for true Georgian kharcho the seasoning utskho-suneli is found - this is a specific dried fenugreek that gives the dish a “gentle” nutty aroma.
In some western regions of sunny Georgia, for example, in Megrelia, it is so thick that it seems more like a sauce or a main course than a soup. True Megrelian kharcho is an extremely spicy component of Georgian cuisine. This extreme delicacy is savored by dipping Georgian lavash into it.

Today there are an abundance of different recipes for this delicacy. Each family in Georgia has its own unique secret of preparing this fragrant treat, which they carefully keep, passing on their secret from generation to generation.

Classic recipe for kharcho soup

To prepare kharcho soup at home according to the classic recipe, you will need:

Meat (beef) – 430 g;
Rice (white long grain) – 55 g;
Garden fruits (carrots, hot red peppers, onions, garlic);
Half a glass of tkemali sauce;
A handful of walnuts;
Khmeli-suneli;
Greens (cilantro, dill, parsley).

The cooking process is as follows:

First, start preparing the broth. Immerse a piece of beef in water (about 1.5 liters) and bring to a boil. Just before boiling, do not forget to skim the foam from the broth, this will help make it clear and attractive. Then reduce the heat to low and leave for 2 hours. The water should bubble slightly, but only slightly. After a couple of hours, remove the beef and separate the flesh from it, then cut it into small slices and immerse it back into the bubbling broth.

The next step is to add tkemali to the broth, which is extremely important. Add a few spoons of sauce. At the same time, the use of tkemali is not essential; if this particular sauce is not available, you can replace it with any other sour tomato mass. If you are lucky enough to get hold of a real Georgian layer of tklapi, then you should add it in a piece of about 10 - 12 cm. Cover with a lid until it boils.

After this, cut the vegetables - onions into thin slices, and carrots into strips - and add to the boiling broth. Then toast the walnuts in a heated frying pan. After the appropriate smell appears, use a mortar and mortar to grind it to a fine, homogeneous paste. Add grated garlic there.

After boiling the broth for half an hour over low heat, you can add the prepared rice to it and leave on the fire for another 10 - 12 minutes. The next step is to add the nut-garlic paste. After this maneuver, magical aromas will spread throughout the kitchen, which will be complemented by bay leaves, suneli hops, salt, and black pepper.

If desired, you can add pomegranate juice to enhance the acidity, and crushed hot red pepper is useful for spiciness.

The final touch in preparing this Georgian masterpiece is the addition of chopped herbs. Cook for another 2 - 3 minutes and remove from heat as the beef kharcho soup is ready. Let the delicacy brew for 10 - 15 minutes and start eating, adding Georgian lavash to the dish.

The best kharcho soup recipes

There are many different recipes for kharcho soup, they differ in the ingredients that make up the dish. We will look at the most popular and delicious cooking recipes. Let's find out what ingredients we need, and also learn all the intricacies of the cooking process.

Chicken breast kharcho soup

Modern cooking has changed the recipe of this dish almost beyond recognition. By deviating from the traditional cooking recipe, you can prepare a Slavic interpretation of a Georgian delicacy - this is chicken breast kharcho soup.

For this you will need:

Chicken breast;
Rice (round or long grain);
Tkemali, tomato juice or themed paste;
Khmeli-suneli;
Vegetables (carrots and onions);
Butter;
Parsley.

Cooking process:

All ingredients listed are based on 2.5 - 3 liters of water. Let's cook the kharcho soup, starting with preparing the broth with chicken breast.

When the broth is almost ready, add thoroughly washed rice, vegetables, tomato juice or tkemali, salt, suneli hops, and pepper.

At the end you should add grated garlic, oil and crushed herbs. And the chicken kharcho soup is ready.

Young lamb kharcho soup

To make lamb kharcho soup you will need the following products:

Fatty lamb brisket on the bone (0.7 - 1 kg);
Medium grain rice (160 grams);
Medium carrots and onions;
Ripe tomatoes (5 – 7 pieces);
Garlic;
Apple cider vinegar (1 – 1.2 tsp);
Melted butter;
Coriander, black and red pepper;
Cilantro, parsley;
Salt.

How to cook:

How to make kharcho soup from young lamb? First, peel the membranes off the lamb meat. Then divide the brisket so that each piece has 2 ribs. Heat a frying pan and fry the pieces of meat in melted butter until golden brown. In a mortar, grind the coriander, allspice and red pepper, and salt until smooth. Sprinkle the meat with apple cider vinegar, place the onion on top, sprinkle with the prepared fragrant gruel and fry over the fire for about 5 minutes.

While the meat is cooking, you need to grind the tomatoes through a sieve and place them in a boiling frying pan, followed by cilantro and water. Cook everything for about an hour. 10 - 12 minutes before readiness, add the prepared rice and finish cooking after 10 minutes. We send the greens and garlic there, leave for 10 - 15 minutes and enjoy your meal.

Kharcho soup with potatoes

Kharcho soup with potatoes and rice prepared in aromatic, rich broth is a delicious delicacy thanks to its Caucasian origin. To prepare it you need to stock up on the following products:

Meat (any kind on the bone);
Round rice (100 grams);
Potatoes (200 grams);
Onions and garlic;
Tomato paste or adjika;
Butter;
Mixture of dried herbs;
Ground pepper;
Greenery;
Salt.

Cooking process:

Prepare the broth in a familiar way, add potatoes and carrots to it one by one.

Fry part of the onion in cow butter, and throw the second part raw into a boiling broth.

Add adjika or tomato mass to the fried onions, and then dried herbs. Mix everything thoroughly and sauté until done. Add rice, washed from starch, to the soup, leave on low heat for 10 minutes and set aside for further infusion.

When serving, you can sprinkle with herbs and season with cream.

As you know, the classic version is made from beef, but recipes for this dish that have gone beyond the borders of their homeland at least differ in the choice of meat. True pork connoisseurs also did not miss the opportunity to try preparing this delicacy according to their favorite recipe.

To make pork kharcho soup you need:

Pork on the bone (300 – 350 grams);
Round rice (0.5 cup);
Onions and carrots;
Shelled walnuts;
Tkemali;
Khmeli-suneli;
Sunflower oil;
Salt;
Greenery.

How to cook:

Place rice in boiling pork-based broth. While it is cooking, we fry it from sunflower oil, onions, and carrots. Grind the nuts, tkemali and suneli hops in a blender. When the rice has boiled over low heat for 10 - 12 minutes, you can add the frying and nut paste with tkemali. Bring the resulting mixture to a boil and turn off. Pour the chopped herbs into the prepared dish and cover with a lid. After steeping for 15-20 minutes, you can start tasting.

Kharcho soup in a slow cooker

That delicacy that we are used to calling “kharcho” definitely has nothing to do with a real Georgian treat. But as they say, “even if you call it a pot, don’t put it in the oven.” But we have exactly the option when you have to put it in the oven, or rather in a slow cooker, where this Georgian spicy broth turns out to be the most aromatic and tasty.

Therefore, to make kharcho soup in a slow cooker, the following ingredients will be useful:

Meat (any) 500 grams;
Vegetables (onions, carrots, garlic, bell peppers, potatoes, tomatoes);
Rice (1/2 multi-cup);
Spices, herbs, salt.

Cooking in a slow cooker:

Cut the meat into small pieces and fry in sunflower oil in the “Baking” mode for about 20 – 25 minutes. Then add chopped onions, green peppers, carrots and tomatoes to it. Sauté for another 20 – 23 minutes. Turning off the “Baking” mode, place potatoes and rice in the container with the meat, rinse them thoroughly before doing this. Add your favorite spices and salt to everything. Set the “Extinguishing” mode and wait 1 – 1.5 hours.

Before serving, squeeze out the garlic and sprinkle with herbs.

Considering the excessive calorie content of kharcho soup, many figure-conscious gourmets will appreciate a truly dietary concoction without any meat in it. After all, it is completely unnecessary to cook this delicacy in fatty meat broth. You can replace it with vegetable, and believe me, it will not lose its taste.

To perform the Lenten version you will need:

Rice (1 – 1.5 cups);
Garden fruits (tomatoes, green peppers, garlic, carrots, onions);
Tkemali or spicy adjika;
Vegetable or butter;
Spices;
Fresh herbs;
Salt;

Preparation:

Prepare vegetables and rinse rice. Fry the onion in oil and add water, bring to a boil and add rice. Then place tomatoes, green peppers, tkemali or adjika, spices and salt into the mixture with onions and rice.

Boil and leave for 12 - 17 minutes. When serving the lean broth, sprinkle it with herbs.

Kharcho with wine and smoked ribs

For real gourmets, we offer a recipe for a truly delicious soup with wine and smoked ribs.

You will need:

Smoked lamb ribs (0.5 kg);
Vegetables (onions, potatoes, carrots);

Then add water (2 liters) and potatoes and boil again. After simmering for twenty minutes over moderate heat, add rice, salt and place in the oven. After 15 - 17 minutes, remove from the oven and add the aroma of garlic and herbs to the dish.

Kharcho soup with red fish

It is difficult to imagine such an intriguing delicacy as kharcho with red fish. But once you taste this truly amazing treat, you will no doubt add it to your personal list of favorite dishes.

To execute it you will need:

Chilled red fish (500 grams);
Round rice (55 grams);
Garden fruits (onions, peppers, tomatoes, carrots);
Spices;
Tkemali;
Pressed garlic;
Salt;
Parsley.

How to cook:

Boil all the prepared vegetables in 2 liters of water, add the whole onion so that it is easy to remove later. Place chopped fish in vegetable broth.

Boil and put rice there. Boil the rice for 10 minutes, then add pressed garlic, salt and spices to the mixture. After turning off, add parsley.

As you can see, preparing kharcho soup is quite simple and quick. Probably no soup in the world has as many analogues as this magnificent Georgian dish. And these are not all of his versions.