What is the best way to cook kharcho soup. The classic recipe for beef "Kharcho soup" with a photo

Soup kharcho is a very satisfying, tasty and fragrant version of the first course, the recipe for such a soup came to us from Georgian cuisine. In the classic version, the dish should contain rice, herbs and spices. Some chefs add tomatoes and tkemali plum sauce to their kharcho, but this is not strictly. Below we offer you tips and recipes on how to cook delicious kharcho yourself.

Enough to get to know the right the best recipes kharcho soup and try them in your personal culinary practice - and you can invite friends to a family dinner - kharcho soup!

As a rule, kharcho soup is boiled with beef, which is directly indicated by the translation of its name into Russian from Georgian: “beef soup”. According to all the strict rules of the "genre", it needs a special dressing - tklali (dried plum puree), which is difficult to find at any time, and without it the classic kharcho soup will not work. Approximately enough, you can use tkemali sauce, but that's just it is not on all the shelves of our stores. The last hope for pomegranate juice, although the loss of a special aroma is not ruled out.

The recipe for traditional kharcho soup must contain rice, onion, garlic, suneli hops and spices. Some of our chefs also include tomatoes, but this is not for everyone. In Georgia, hot kharcho soup served at the table is sprinkled with chopped cilantro (coriander).

Well, if in Georgia itself there are no strict rules for cooking this spicy soup kharcho, then we are given the opportunity to choose the kharcho soup recipe that is closer to your “stomach”.

What is kharcho soup made from?

You need to start with meat - optimally: fatty on the bone, possibly chicken, but not lamb, as many are mistaken. The beef should be separated from the bone, cleaned from the film and cut across the fibers into small, approximately equal pieces.

Rice is assumed to be of any shape, but rice chaff and parboiled rice grains are excluded.

Soup kharcho - a classic recipe

If you trust our recipe and, following it correctly, prepare this dish, then you should get almost a real Georgian soup kharcho. The list of its ingredients includes beef, rice, onion, prunes and Georgian spices that can give kharcho soup that special flavor that brought him such wide popularity.

Ingredients:

beef brisket - 300 grams;
rice - 100 grams;
onion - 2 onions;
fresh garlic - 3-4 cloves;
prunes - 3 pieces;
hot chili - 1 pod;
hops-suneli and tklali - 1 tablespoon each;
tomato puree - 50 grams;
vegetable oil- 1 tablespoon;
salt, fresh herbs - by preference;
drinking water - 7 glasses.

Cooking classic kharcho like this:

Cut the beef brisket into small approximately equal pieces and put in a suitable saucepan, pour two glasses of water into it so that the meat is covered. Cook over high heat for 5 minutes.
Finely chop fresh peeled onions, fresh garlic and cilantro, mix with suneli hops, tomato paste, vegetable oil and simmer for two minutes with constant stirring over high heat in a separate bowl.
Add tkemali, prunes, salt, ground pepper and rice to the finished mixture - put all this into hot meat, pour in the remaining 5 glasses of water and continue to cook over high heat for no more than 10 minutes.
Soup kharcho is ready, removed from the fire - pour into deep portioned plates, sprinkle finely chopped dill and parsley on top - and it's nice to eat!

Kharcho soup recipe with tomatoes

The recipe for this version of kharcho soup does not contain hard-to-find Georgian sauce tkemali, but at the end you will get very tasty soup due to the aroma and sharpness that the use of tomatoes and well-chosen seasonings gives.

Ingredients:

beef on the bone - 500 grams;
fresh onion - 3 medium onions;
rice cereal - 4 tablespoons;
ripe fresh tomatoes - 4 pieces;
fresh garlic - 1 clove;
salt and pepper - to taste;
spices: basil, suneli hops, Bay leaf- by preference.

Cooking kharcho with tomatoes:

In a small saucepan, cook the whole piece of beef on the bone for an hour and a half under a lid over moderate heat. Salt the broth to taste after an hour of cooking, after which the meat is removed and the broth is strained.
Fry in a pan in vegetable oil until soft, finely chopped onion, put the meat cut into equal pieces into it and continue frying for another 5 minutes. After lowering the heat under the pan, pour a few tablespoons of broth into it, mix everything and continue simmering for 15 minutes.
While the meat is stewing, prepare the tomatoes: wash, cut the skin crosswise, put in a suitable bowl and pour boiling water over it, drain the water after a few minutes, cool the tomatoes, remove the skin, randomly chop and put into the pan with meat and onions. Mix everything and continue to simmer for another 10 minutes.
Put the pot with the broth on the fire until it boils, after which put the meat stew with vegetables into it. After the next boil, start the rice, reduce the heat. After 5 minutes of boiling, add spices to the kharcho soup.
Finely chopped greens and crushed garlic put in the soup at the end of cooking. Kharcho soup is ready. Remove the pan from the heat and let it brew for a while under the lid. You can serve with.

Homemade Chicken Kharcho Soup Recipe

This kharcho soup recipe is for those who prefer broths. In addition, in Georgia, this version of kharcho soup is widely acceptable. It is important to cook it in the best traditions and with love.

Ingredients:

chicken - 700-800 grams;
wheat flour - 40 grams;
walnuts peeled - 200 grams;
tomatoes - 3 fresh ripe tomatoes;
onion - 2 onions;
fresh garlic - 3 teeth;
hops-suneli - 1 teaspoon;
crushed coriander seeds - 1 teaspoon;
coriander greens - a few branches;
spices: capsicum, allspice, black ground, cloves, Imeretian saffron, bay leaf and salt - to taste.

Cooking chicken kharcho soup like this:

Boil chopped chicken meat until half cooked in broth - 2.5 liters. Fat during cooking can be removed in a separate bowl.
Put finely chopped onion into a deep frying pan with the removed chicken fat and simmer it until tender. Remove the chicken pieces from the broth, transfer them to the pan with stewed onions and continue to simmer under the lid while stirring for 10-15 minutes. Pour flour while stirring and continue simmering for five minutes under the lid.
Transfer the contents of the pan to a saucepan with broth, after boiling, cook for up to 10 minutes. Add the grated tomatoes and plum puree to the boiling kharcho soup and cook with them for another 5 minutes, then add the walnuts crushed with garlic and all the spices that you have chosen from the list of ingredients, including salt to taste. The last period of cooking kharcho soup is 10 minutes. The soup is infused under the lid and is ready to be served.

When preparing kharcho soup, it is very important not to “overcook” with spices and keep the balance of spices and spices that will create the overall impeccable taste of this soup. interesting dish. Be especially careful with hot spices - pepper of any kind, which can drown out the rest of the bouquet of aromas of kharcho soup.

Coriander (cilantro) also requires a special approach due to its pronounced aromatic data. If this is your first time including it in a dish. it’s better to leave the chopped cilantro on a separate plate and everyone can put this sharp spice on their plate at their own “fear and risk”.

In the process of creating kharcho soup, it is important to follow the technology of the recipe and the list of ingredients, but this does not deprive you of the copyright for personal creativity - experiments are permissible within reasonable risk. The most important thing is to cook with love!

The Georgian name of this dish is translated as "beef soup". However, there is no canonical recipe for its manufacture. Not without reason, when mentioning kharcho, it is customary to indicate the area of origin of the recipe (Georgian soup, Mingrelian soup, etc.). Changing the recipe of this dish only adds new colors to it and enriches the taste sensations.

However, the main features of kharcho remain unchanged - a sour, spicy base and a spicy oriental aroma.

Such a deep taste bouquet is achieved by some special details:

Kharcho soup recipes

In modern cuisine there are many various recipes cooking kharcho. Each family in Georgia keeps its own unique recipe for this dish. We invite you to please your loved ones too. hearty lunch, which originates from Georgian cuisine.

Georgian traditional kharcho soup recipe

The recipe for kharcho soup, like all other Caucasian dishes, involves a sedate and unhurried approach to the process. It will take you at least 2 hours.

For a serving for two, prepare the following ingredients:

meat (beef or veal) - 400 g;
long-grain rice - 50 g;
carrots - 1 medium piece;
onions - 2 pcs.;
peeled walnuts - a little less than half a glass;
garlic - 1 pc.;
tkemali sauce (homemade or purchased) - half a glass;
parsley;
dill;
cilantro;
hops-suneli;
coriander;
black pepper or a mixture of "Four peppers";
hot peppers- 1 pod.

Let's start cooking:

First of all, take care of the broth. Traditionally, it is recommended to use fatty brisket. But there is a little trick - to use meat on the brain bone instead of brisket. This technique will make the soup more tender and rich.
Pour a piece of meat with cold water (about 1.5 l), bring to a boil. Turn off the fire and simmer. The water should boil slightly.
After 2 hours, take the beef out, separate the flesh from the bone and cut into small cubes. Throw the pieces back into the pot.
Peel vegetables (onions and carrots). Cut the onion into thin slices, holding the knife along the onion. This technique will prevent the onion from dissolving in the soup. Cut the carrot into small strips.
The crucial moment is the addition of tkemali to the broth. Add 2 heaping tablespoons of the sauce to the simmering broth. It is not necessary to use tkemali. Any sour tomato mixture will replace it. If you managed to get Georgian plum sauce (tklapi), add a piece about 10 cm in size.
Wait until it boils and add carrot straws.
After 10 minutes, put the chopped onion and cook for half an hour under the lid.
At this time, heat a frying pan without oil and lightly fry the nuts on it. After the appearance of a characteristic aroma, put them in a mortar and carefully grind until smooth. Use a blender if necessary.
Grate the garlic or use a garlic press. Mix the resulting mass with nut paste.
After half an hour of boiling the broth, pour in the rice washed several times and cook for 10 minutes.
Finally, it's time for the garlic nut dressing. After adding it, leave the soup for another 15 minutes.
At this stage, unique flavors are already spreading through the kitchen. Strengthen them by adding a couple of bay leaves, salt, pepper, hops-suneli (or, if available, ucho-suneli) - 1 teaspoon and coriander (incomplete teaspoon).
Try the soup to adjust the taste. You can strengthen the acid with pomegranate juice. Fresh sharpness will add a ground pod of fresh hot pepper. After adding spices, the soup should languish for 5 minutes.
Season the soup with cilantro, parsley and dill to taste. You can put a sprig of mint. Simmer for 2 more minutes, remove from heat and let steep for at least 5-10 minutes.

Lavash is best served with soup. It turns out incredibly tasty!

Kharcho with chicken

You can spend less time preparing soup by choosing chicken meat. Replacing beef with poultry reduces the fat content of the soup and adds new flavors to the dish. The method of preparation is fundamentally no different from the original. But still, chicken kharcho soup has its own little secrets.

Prepare a range of products:

chicken (fillet or legs) - 300 g;
nuts - 100 g;
tomatoes - 5 pcs.;
onion - 1 pc.;
garlic;
salt and spices;
greens.

The cooking process is as follows:

One of the secrets of the rich taste of kharcho is rich broth. broth from chicken meat turns out to be pretty lean. In order to reinforce taste qualities, fry the meat over high heat until golden brown, and only then cook the broth from it. It will be ready in about an hour. After this time, take out the meat and chop it into small pieces.
Another technique is to saute vegetables. It is better to add fresh vegetables to beef kharcho soup, as they will absorb beef fat during the cooking process. Vegetables for chicken kharcho are best stewed. Finely chopped onion and crushed garlic fry over low heat until translucent.
Dip the tomatoes in boiling water for a minute, then easily peel, cut into medium pieces and put in a saucepan.
Grind walnuts in a blender.
Add the resulting pasta to the pot and cook for 10 minutes.
Throw bay leaf into the pan, salt and pepper. Season with suneli hops, coriander, hot pepper.
Chop cilantro and other greens, sprinkle soup with it, cover with a lid and remove from heat after 2 minutes.

Kharcho soup with lamb

Tart lamb kharcho soup has a tender, rich taste. This type of meat is not as fatty as pork or beef, so the recipe with it is no less common.

For soup, a low-fat brisket (500 g) is suitable, which must be cut into small pieces along the ribs. Quick frying in ghee with parsley root will help to reveal the taste of meat. Enough 2-3 minutes.
Then we shift the meat into a saucepan and fill it with cold water.
Finely chop the head of the onion, put in a bowl and pepper. Mix with your hands, pressing lightly.
After 40 minutes of boiling the broth, add the contents of a bowl with onions, half a glass of washed rice cereal, a teaspoon of tomato paste to it.
Cook until done. 5 minutes before removing from heat, add 1 tbsp. a spoonful of tkemali, a teaspoon of adjika, chopped garlic, suneli hops, sprinkle with cilantro and parsley.
Try after 3 minutes. If the soup isn't spicy enough, add fresh chilli rings.

Soup kharcho from river fish

It is impossible to imagine how many ways there are to cook kharcho soup at home. This dish even allows fish. You will appreciate the taste of this intriguing treat.

We will cook the fish in vegetable broth. In 1.5 liters of water we put the bay leaf, parsley root and celery root, the whole onion, add salt and peppercorns. We put on medium fire.
While the broth is cooking, chop the onion.
After 20 minutes, remove the pan and strain the broth. We put chopped large pieces fish (300 grams), pre-washed rice and onions and bring to a boil.
We continue to cook kharcho soup for another 15-20 minutes. At the end, add tkemali, pressed garlic and leave on fire for another 5 minutes.

Kharcho with rice and potatoes

Satisfying and less spicy soup kharcho with potatoes and rice, although it violates all the laws of authenticity, will warm you in cold weather and fill your home with comfort. In addition to the main products (beef - 400 gr), rice (a little less than half a glass) and spices (hops-suneli, garlic, salt, pepper, lavrushka), kharcho with potatoes and rice includes potatoes (2 pcs.), Tomatoes, tomato paste (2 tablespoons) and basil.

Cook this option like a regular kharcho:

Boil and strain the broth, after boiling again, add the tomato base.
After a few minutes, add pre-soaked rice and potatoes cut into large pieces.
Simmer until rice and potatoes are cooked. At the end, you can add seasoning to taste, let it brew and do not forget to add herbs.

Soup with pork

Another interesting variation of the recipe is pork kharcho soup.

From the ingredients you will need:

Do you want something interesting?

500 grams of pork;
4 things. Luke;
½ cup of rice;
½ cup walnuts;
tkemali sauce;
parsley root;
hops-suneli;
coriander;
garlic;
greens.

Let's start the cooking process:

We cut the pork into cubes 3 by 3 cm, fill it with water and put it on a slow fire for 1.5 hours. During the cooking process, remove the foam.
We take the meat out of the broth. It is recommended to strain the broth and bring to a boil again.
Next, throw in rice, pieces of pork, grated parsley root, finely chopped onion.
From spices add bay leaf, coriander. After 15 minutes, put chopped nuts with a blender and 2 tablespoons of tkemali sauce into the soup.
After five minutes of cooking, it's time for suneli hops and chopped garlic. Can be supplemented with saffron and red pepper.
Finally, sprinkle everything with herbs and turn off the fire. The soup should be allowed to brew for 5-10 minutes.

Try cooking kharcho soup in a slow cooker. Following the following instructions, you can easily implement this idea.

Prepare food. Wash and cut the meat (for example, 500 grams of lamb), chop the nuts (100 grams) and the head of garlic, chop 3 onions and hot peppers.
Turn on the multicooker to the "Toasting" mode. Melt the mutton fat in a bowl, toss the onion for 6-8 minutes. Add meat and cook, stirring, 10 minutes. Dilute 1 tbsp. a spoonful of flour in a tablespoon of cold water, pour into the multicooker bowl. After a minute, add 1 tbsp. a spoonful of tomato paste.
Add 2 liters of water and half a glass of pomegranate juice. Add suneli hops, salt, pepper, bay leaf. Cover with a lid and turn on the "Soup" mode.
After 1.5 hours, add herbs and garlic. Turn off the multicooker. Let the dish rest.

Soup kharcho, like the doors of a hospitable home, is always open to something new. And no matter which version of the recipe for this dish you prefer, you will undoubtedly be able to cook kharcho soup deliciously. Dare! Enjoy your meal!

I continue to expand the arsenal of recipes collected on the pages of the site. Today I will tell you how to cook kharcho soup at home. it Georgian dish like men and step by step recipe should be in every hostess.

The basis of the classic kharcho is dried plum which gives it a sour taste. The composition of the soup necessarily includes walnuts. Previously, kharcho was made exclusively from beef, now they use pork, lamb or chicken.

In today's material, we will consider common kharcho recipes, and I will start with the classics. It is problematic to recreate the classic Georgian delicacy, since it is impossible to find plum puree, which is the basis of the soup, in Russia. It is replaced with tkemali sauce, which is sold in supermarkets.

Classic kharcho recipe

Classic recipe kharcho involves the use of a large number of seasonings, walnuts, cream sauce and garlic. The final result depends on the quality of the meat, which must be fat and fresh. For this purpose, the brisket is suitable.

Ingredients

Servings: 20

beef 450 g
Walnut 125 g
water 3 l
rice 250 g
onion 2 pcs
sauce 200 ml
garlic 3 pcs
hops-suneli 10 g
Red pepper 5 g
parsley 5 g
peppercorns 5 grains
salt to taste

per serving

Calories: 75 kcal

Proteins: 3.1 g

Fats: 4.5 g

Carbohydrates: 5.5 g

2 o'clock 40 min. Video recipe Print

Wash the beef thoroughly, remove the veins and cut into small cubes. Send to the pan, pour three liters of water and boil for 2 hours on minimum heat. Remove the foam with a slotted spoon during cooking.

Rinse rice groats several times in cold water and send to the pan with cooked meat. Boil fifteen minutes.

Finely chopped onion fry in oil until golden brown, add chopped walnut kernels to the pan and mix. After a minute, send the contents of the pan to beef broth, cook for a quarter of an hour, add salt and spices.

Add sauce to soup. After ten minutes of cooking, turn off the fire, and send chopped garlic to the pan with kharcho. Set the soup aside to cool.

Lastly, put the washed and finely chopped parsley in the kharcho, which will be the final touch and give the dish a unique flavor.

If you plan to please the delights of children, reduce the amount of pepper.

How to cook beef kharcho

Considered the classic recipe. Now I will share more modern technology cooking beef kharcho. It is important that this version of the soup, despite the novelty, has a pronounced taste.

If ordinary soup or borscht is no longer enjoyable, use this recipe or check out 10 delicious beef broth soups. It will help diversify your daily diet and bring some bright colors.

Ingredients:

Beef - 1 kg.
Rice - 0.5 cups.
Onion - 1 head.
Carrot - 1 pc.
Celery - 1 root.
Tomatoes - 4 pcs.
Garlic - 1 head.
Walnuts - 0.5 cups.
Dried cherries - 1.3 cups.
Cherry plum paste - a piece of 10 by 10 cm.
Paprika, parsley, laurel, lemon juice, vegetable oil.

Cooking:

Before cooking, wash the meat thoroughly, cover with water and boil the beef broth with the addition of a few bay leaves and chopped celery.
Strain the finished broth and dip the cherry plum paste into it to get wet. Remove the beef from the pan, cut into small pieces and send back.
Remove the skin from the tomatoes using blanching. Stew the tomatoes to make a homogeneous paste. Send it along with cherries, chopped onions and diced carrots to the soup.
When the vegetables are softened, add rice to the kharcho and cook for 10 minutes. Next, add a paste consisting of chopped nuts and crushed garlic. It remains to add salt, pepper and paprika.
After 10 minutes, pour chopped greens into kharcho, and remove the pan from the stove. Before serving, the soup must be infused for about twenty minutes.

This soup will give a worthy rebuff even classic kharcho. What can we say about traditional soups and borscht, which have long become everyday food for us.

Lamb kharcho

As practice shows, not one of the men is able to remain indifferent to this culinary product. A good meat dish is the strong point of the inhabitants of the East, and the lamb kharcho soup that we will prepare is proof of this.

Ingredients:

Lamb - 500 g.
Rice - 4 tablespoons.
Onion - 2 heads.
Tomatoes - 4 pcs.
Garlic - 3 cloves.
Peppercorns, parsley, dill, basil.
Cilantro, laurel and vegetable oil.

Cooking:

Start cooking by preparing the meat. Wash the lamb, cut into cubes, put in a small saucepan and pour two liters of water.
The duration of cooking the broth is one and a half hours. After an hour, add greens to the pan. Keep skimming off the foam while making the broth. Cook on minimum heat.
While the meat is cooking, prepare the tomatoes. Pour them with clean water and put in a container with boiling water. Remove the skin, and cut the vegetables themselves as you wish.
Grind the onion and send it to the pan with hot oil. When it turns golden, pour a couple of tablespoons of broth into the pan and simmer over low heat. After 5 minutes, add chopped tomatoes, stir and simmer for 10 minutes.
Send the contents of the pan to the pan with almost ready meat. After boiling the broth again, add the rice. Five minutes later, add the laurel to the kharcho along with peppercorns and basil.
The finishing touch remains. Add the cilantro to the dish along with the dill, parsley and garlic. After two minutes, turn off the heat and let the soup brew for an hour. Start tasting.

If kharcho seems a little, cook lamb in the oven. It is suitable for the role of the second dish.

How to cook chicken kharcho

I think by this point you have understood that beef is used to prepare traditional Georgian kharcho. But not every cook has the opportunity to get a piece of meat. In this case, I advise you to cook chicken kharcho. The main thing is that replacing the main ingredient will not affect the richness of the soup and aroma.

Ingredients:

Rice - 0.5 cups.
Chicken breast - 1 pc.
Onion - 1 head.
Garlic - 3 cloves.
Tomato sauce- 3 spoons.
Tkemali sauce - 3 tablespoons.
Parsley, ground pepper, suneli hops.

Cooking:

Boil until half cooked chicken breast. Remove the meat, chop it into small pieces and return it back along with chopped onion and rice groats. Boil the soup until the ingredients are fully cooked.
A few minutes before the end of cooking, send sauces, crushed garlic, seasonings and herbs to the pan. After two minutes, turn off the fire and set the kharcho aside to infuse.

This method of cooking kharcho soup is the fastest. No wonder, because the chicken is cooked instantly. With what to serve liquid food, decide for yourself, but I recommend supplementing it with pita bread or tasty croutons. Such a tandem will satisfy the needs of any gourmet.

Recipe in Georgian

Do you want to know the Georgian kharcho recipe? I think yes. The soup has a sour base. We are talking about fresh cherry plum or sour lavash, which is the dried pulp of plums. The fruits are mashed, which is subsequently dried and a large cake is obtained. Then small pieces are soaked and used to prepare all kinds of dishes, including kharcho.

If such ingredients are not available, replace them with tomato paste. But getting a real Georgian soup will no longer work. You can’t cook a delicacy without walnuts and beef on the bone.

Ingredients:

Beef - 1 kg.
Rice - 1 cup.
Onion - 4 heads.
Walnuts - 1 cup.
Carrot - 1 pc.
Tkemali - 1 glass.
Garlic - 1 head.
Dill, cilantro, coriander.
Tomato paste - 2 tablespoons.
hot pepper, suneli hops, salt.

Cooking:

Put the beef in a cooking pot, pour three liters of oxen and boil over low heat for about two hours. Remove the meat from the pan, remove the bones and cut into pieces. Return beef to broth.
The next step is to send the tomato paste to the pan along with the tkemali. After 5 minutes, enter the carrot into the dish, and after another 10 minutes - the onion. Cook for half an hour under the kharcho lid.
Make a refill. Toast the nuts in a dry frying pan and grind well in a mortar. Combine walnut powder with chopped garlic and mix.
Send rice to the soup, and after 10 minutes dressing from nuts and garlic. After fifteen minutes of cooking, pour salt and spices into the pan. Cook the dish for two or three minutes, add chopped greens, sweat for another two minutes and that's it.
Before serving, let the kharcho brew for 15-20 minutes.

The treat is best combined with pita bread, although many people eat it with bread. If there is no time for cooking, make meat okroshka. It cannot be compared with kharcho, but it also deserves attention.

Georgian kharcho is thicker than regular soups, which are half liquid. An integral part of the preparation is the use of a large number of spices.

Some believe that kharcho is a semi-liquid tomato porridge with the addition of bones, which is inconspicuous and not very tasty. I do not share this opinion, except for one point. The treat is really prepared with the addition of beef on the bone. As for the features, they are represented by an unusual aroma, high satiety and low calorie content. The latter is extremely important for people who follow the figure.

I hope I have fully revealed the topic of conversation and told all the secrets and subtleties of cooking Georgian soup.

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

Soup kharcho. Classic composition 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
Red ground pepper - 5 g
Salt - 5 g
Seasoning "Hmeli-suneli" - 5 g
Peppercorns - 5 g
A bunch of fresh herbs - 1 pc.
Pods of hot red and green pepper - 2 pcs.

How is a dish prepared in Georgia?

A real kharcho soup is prepared with the addition of tklapi - dried strips of plum puree made from stoned and peeled traditional Georgian plums of the “tkemali” variety.

Tklapi - sweet and sour in taste and create 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 the addition of "sour plum lavash" you will not get a real Georgian beef kharcho soup.

In some regions of Georgia, juicy ripe cornel berries are used to make tklapi, sometimes sweet varieties of cherry plum are also suitable for this purpose. Sour marshmallow is added to other meat dishes, characteristic of Georgian cuisine, for example, satsivi or goose with tklapi.

During the preparation of kharcho soup, a Georgian housewife breaks off a piece the size of a palm from a semi-dry plum marshmallow and soaks it in a cup with rich fresh beef broth. This mixture is the most important ingredient in the classic kharcho soup recipe, creating the perfect acidic environment for digesting beef meat that is heavy on 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 sour sauce tkemali made from tklapi, garlic and suneli hops, this thick, fatty soup is easily digestible and serves as an excellent source of energy in 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 sharp taste of a fragrant garlic-plum dish.

Grated walnuts - business card real Georgian kharcho soup. Not a single national dish can do without them in Georgia.

Most often, brisket is used to make Kharcho soup, unlike the other Georgian fatty soup Khashi, which is made from beef legs and peritoneum.

Classic kharcho soup. Stages of preparation.

Pour the beef meat on the bones with cold water.
Remove the foam with a slotted spoon when the water starts to boil.
Reduce the heat and bring the beef broth to a medium heat.
Young beef will cook in one hour. If the meat is old, then it will take at least two hours.
Ready beef must be removed from the pan, cool and separated from the bones.
The broth must be filtered, otherwise small bones can bring discomfort when the kharcho soup is ready and poured into plates.
Cut the cooled meat into small pieces and place in a saucepan 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.
Green cilantro and parsley should be finely chopped.
Add washed rice and chopped onion, parsley sprigs and cilantro to the broth.
Pour a mixture of broth and tklapi or tkemali sauce into an almost ready kharcho soup, add raw crushed garlic.
Before the end of cooking, season the soup with salt, suneli hops, bay leaves and add walnuts.
The finished dish can be decorated with capsicum green and red peppers and finely chopped herbs.

According to the classic kharcho soup recipe, the taste of the finished dish should be sour, spicy and spicy. This is probably why a large number of less acidic kharcho varieties have appeared in Ukraine and Russia. Tkemali sauce is a must for original recipe 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 of the main dishes of Caucasian cuisine.

Do you want to properly cook a classic and also very tasty kharcho soup at home. Then this simple method will help you realize your idea.

Cooking time - 15 minutes.

The preparation time of the ingredients is 40 minutes.

After cooking, you will receive - 12 servings of 250 gr.

Nutritional value per 100 grams:

Ingredients

Beef - 500 grams.
Tomatoes - 300 grams.
Carrots - 170 grams.
Onion - 120 grams.
Round grain rice - 100 gr.
Garlic - 2 cloves.
Tomato paste - ½ tablespoon.
Vegetable oil - 2 tablespoons.
Seasoning hops-suneli - 1 teaspoon with a slide.
Salt - 1 tbsp. l.
Bay leaf - 2 pieces.
Allspice - 3 peas.
Ground black pepper - to taste.
Filtered water - 2 liters.
Fresh dill - one small bunch.

Recipe

We prepare meat for rich broth.

secret delicious kharcho is fresh and young beef. It is best to buy it in the market where they sell chilled from the seller, be sure to ask for a quality certificate.
We wash the meat from excess blood, then cut into large pieces so that the beef cooks quickly. We put it in a saucepan, pour filtered water, cover with a lid and set to boil.
When the water begins to boil in the pan, foam will appear, which will need to be removed immediately before the boil is complete.
Having done the above actions, reduce the power of the burner by one, salt, add bay leaf and allspice. Cover with a lid, cook until fully cooked for 40 minutes.
We wash the carrots, peel the housekeeper, rinse again, cut into small cubes, look at the step-by-step photo.
Peel the onion, cut into small cubes.
Pour vegetable oil into a frying pan, add onions and carrots. Fry the vegetables on a high power burner with constant stirring until golden brown.
We wash the tomatoes, then put them in a deep container, pour boiling water over it and set aside for 2 minutes. We do this procedure in order to peel the tomato.
Easily remove the peel and cut into cubes.
On the remaining spicy oil from fried vegetables, let the tomatoes with tomato paste.
Rinse the round-grain rice several times until the liquid brightens.
Remove the husk from the garlic and cut into thin rings.
We take out the meat from the broth, cool it and cut it into a medium cube. We also catch bay leaves, sweet peas, since the broth has already absorbed the spicy aroma of spices, and finally we filter through a fine sieve.
Put the fried vegetables, beef into a saucepan with broth, bring to a boil, add rice and hops-suneli seasoning. Cook the soup until cooked through for 15 minutes.
Five minutes before the end of kharcho cooking, add chopped garlic, sautéed tomatoes and sprinkle with ground black pepper.