Soup kharcho cooking recipe. The classic recipe for making "Kharcho soup" from beef with a photo

22.02.2021

I'll start with a polemical one. I don’t know from whose light hand the myth of the most correct and real kharcho soup was established on the Internet, as prepared without fail with the participation of tklapi. This is not true! Soup kharcho on tklapi - wonderful recipe, but there are many traditions of kharcho in Georgia, and soup with plum lavash is not the only one, or even the most widespread.

About losses and compensations

At the same time, there are some grounds for myth-making. Much has been simplified and adapted to popular tastes. So, in the original, kharcho, a classic recipe, is made from beef brisket, while any meat broth is allowed for "public catering" soup. The next lost part is the sour base of kharcho, reduced exclusively to tomato paste, as well as garlic-nut dressing.

Not without acquisitions. Potatoes are nourishing, cheap and familiar. Meanwhile, there are no potatoes in the Georgian original. And carrots, by the way, too ... From vegetables in kharcho put onions (sautéed or boiled whole, and then thrown away), garlic, a lot of greens and tomatoes (not always).

Soul of kharcho - sour base, spices

Ask any hostess of venerable age or her daughter, who diligently absorbed her mother's recipes, preparing to pave the way to a man's heart, which distinguishes kharcho from other soups, and they will answer you without hesitation - “a good spoonful of tomato paste”. Oh, what about kharcho without pasta?

But do not fall for the confident tone of the Soviet hostess when it comes to Georgian cuisine. Christopher Columbus was not yet born, who opened the way to American nightshades, when barefoot Georgian girls gathered on the slopes of the mountains wild plums to prepare the base for spicy soup.

Tklapi- this is what kharcho could not be imagined without before the appearance of tomatoes on the Georgian soil. Without a piece of sun-dried cherry plum crust that formed the sour base of classic kharcho.

Tklapi can be replaced with fresh plum or tkemali sauce... However, if you find yourself in Georgia and try kharcho with tomatoes in a restaurant, I do not advise you to be indignant that you have not been fed an authentic enough dish. Tomatoes including tomato juice and tomato paste, in classic recipes, kharcho is widely used today.

Herbs and spices- the second most important component of the soup. And by the way, not even the second, but one of the first. Just like plum sourness, a piquant aroma should be present in kharcho, which is created by a complex combination of garlic, nuts, spices and herbs. Just don't repeat the classic delusion of people familiar with Georgian cuisine by hearsay. Its peculiarity is precisely the spice, not the pungency, the aroma - but not the pungency.

Cilantro, parsley, paprika, basil and utskho-suneli (fenugreek) seasoning are put in kharcho. The popular hop-suneli mixture does not give an entirely accurate taste, but in the absence of utskho-suneli, it will do too.

Garlic and nut dressing(the same is used in) maybe, maybe only garlic, but nuts are very, very suitable for soup, you must definitely try it with nuts.

Kharcho soup, classic beef recipe

INGREDIENTS:

beef brisket - half a kilogram
rice - 1/3 cup
walnuts - 2/3 cup
onions - 2 large onions
parsley root - 2 pieces
garlic - 3-4 large cloves
cilantro and basil - large bunch
acidic base - lavash tklapi from the palm or its substitute to taste. You can focus on 4 tablespoons of tkemali sauce or a glass of grated tomatoes
hops or utskho-suneli - to taste
black pepper (freshly ground) - to taste
bay leaf, salt to taste
vegetable oil
water - for the output of three liters of ready-made soup

How to cook kharcho in Georgian

1. Chop the meat into medium pieces so that each eater gets four pieces on the plate, dry it, put it in cold water, bring the broth to a boil.
1. Reduce heat and skim thoroughly until no longer forms. After that, you can leave the broth to simmer on its own over low heat for about two hours (depending on how quickly the meat is boiled down). The broth should be rich and the meat should be soft, as the following steps will be short.
1. While the broth is cooking, sauté vegetables - finely chopped onions and parsley root in vegetable oil.
1. Rinse the rice well.
1. Put rice in the finished broth, and when it boils a little - vegetables, bay leaves, crushed coriander seeds, pepper, salt, a palm-sized piece of tklapi or its substitute (tkemali, cherry plum, pomegranate juice, grated tomatoes), suneli.
1. Let the soup simmer quietly for another 10-15 minutes, and into the ready-made garlic, add crushed garlic (plus nuts, if you do with them) and herbs (finely chopped cilantro and basil). And finally adjust the kharcho for salt-pepper-spices.
1. Leave the soup under the lid and serve hot.

How to cook tklapi

Tklapi is made from cherry plum, a kind of sour marshmallow made from it. Cherry plum is poured with water, boiled for about 15 minutes, and then the bones are removed and ground on a sieve to form a thick mass. The mass should be spread out on a flat wooden surface, slightly pressed, stretched, rolled into a sheet with a rolling pin and dried in the sun. You can store it by rolling it up with a handkerchief or roll.

If there is no tklapi ...

The closest substitute for tklapi lavash is cherry plum broth. Take two handfuls of it for this amount of soup, remove the seeds and boil well in a little water. Pound to make a thick gruel, or even better, rub through a colander so that the tough rind will not get into the soup.

But, again, fresh cherry plum happens in summer and early autumn, and hot spicy soup is most desirable in winter. In this case, stock up on a couple of pomegranates for half a glass of pomegranate juice. Another option is to buy it at any major supermarket. And finally, fresh tomatoes, peeled and grated.

And finally, fresh tomatoes, peeled and grated.

Beef kharcho - classic recipe with tomatoes

Megrelian kharcho soup

V western Georgia is the area of Samegrelo, which is inhabited by the Mingrelians. This peculiar "tribe" has created its own language (Georgians from other parts of the country do not understand the Mingrelian language) and their unique traditions in literally every area of life, including cooking. Mingrelians have a particularly spicy cuisine, brought to perfection, honed to perfection, checked to the grain of spice. There are many Megrelian options for kharcho soup, here is one of them - with adjika - for the collection. This soup is both spicy and hot.

INGREDIENTS FOR MEGREL'S KHARCHO:

beef or calf meat - 1 kg
walnuts (crushed) - half a glass;
onions - 3 onions;
Adjika Megrelian
cilantro - 2 bunches
Imeretian saffron - 1 tbsp. l.
utsho-suneli - to taste
ground coriander - a little
white dry wine- 100 g
butter - 2 tbsp. l.
ground black pepper
a handful of rice (optional)
tomatoes - 2-3 pcs. (optional)

When collecting the ingredients for the soup, note that Imeretian saffron is a powder made from dried flowers of garden marigolds (the so-called "yellow flower"), not regular saffron.

Megrelian adjika is a special, very spicy type of sauce, the recipe for which I will give below.

Cooking Megrelian kharcho with adjika

Wash fatty meat, dry it, cut into cubes one and a half to two centimeters thick and fry in butter or vegetable (refined) oil. Fold in a saucepan, add finely chopped onion to it, pour wine with a little water and leave to simmer for half an hour over low heat. If there is no fatty meat, add a piece of butter to the saucepan.

Grind peeled nuts with a meat grinder, add them to a saucepan with stew, and with them - herbs and spices. Stir.

If you have a mortar and enough culinary excitement, do not use a meat grinder or blender to grind nuts. In a mortar, they give off aromatic oil, which noticeably improves the taste of the soup. Grind the herb and spice nuts with coarse salt.

If using rice, crush it lightly.

Try, if necessary, add salt and pepper, put adjika and tomatoes (without peel) rolled in a meat grinder, rice.

Simmer the soup for another 15-20 minutes.

Megrelian adjika recipe

dry hot pepper pods - 500 g (adjika is prepared for future use, if you need only one soup, you can proportionally reduce the weight of the ingredients).
garlic - 200 g
ground coriander seeds - 100 g
utsho-suneli - 50 g
coarse table salt

Remove seeds and tails from pepper pods, grind the pods in a meat grinder. Grind the garlic, mix with pepper, add seasoning and salt. They put a lot of salt in this adjika - "how much it will take." Add gradually until it ceases to dissolve in the mass.

Kharcho soup a la international catering

Despite the slight irony caused by trying to use a recipe that is difficult to prepare national dish for the menu of public canteens, it must be admitted that the simplified kharcho soup also tastes interesting and is a good option for everyday hot dishes.
Therefore, for the sake of completeness, we will not limit ourselves to original Georgian recipes kharcho, and we will give an evolved recipe that has taken root in the vastness of the post-Soviet space.

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

INGREDIENTS:

beef, lamb or any other meat on the bone - 300-400 g
potatoes - 2 medium potatoes
rice - 2 tablespoons
onion - 1 piece
garlic - 2 cloves
tomato paste - 2 tablespoons
salt and red pepper (ground)

Cook ordinary broth in a liter of water over low heat. We take out the meat, remove it from the bones and return it back to the pan.

Cook the diced potatoes in the broth until half cooked, add the washed rice and cook for 10 minutes.

Meanwhile, in a preheated frying pan, put the diced onion and pour the broth with the top fat layer. We boil it in this way for several minutes, put it in the soup, and put tomato paste or peeled tomato cubes in a frying pan and also boil with broth.

Add tomato dressing in soup, salt, pepper, put crushed garlic.
The classic "Soviet" soup kharcho is ready!

How to submit

It is best to serve lavash with Georgian kharcho. Not because this is a stereotype, but because they really combine and literally become akin to each other.

If the kharcho soup is thick (and the correct authentic kharcho is thick), and if it is hot and spicy (for example, in Megrelian style), in Georgia it is served with unleavened corn porridge gomi (porridge like hominy or.

In the bowls, the soup can be additionally decorated with herbs and garlic can be served with it.

If you are expecting guests, a bottle of good wine will be useful.

Here he is, kharcho - a guest who came from the Caucasus mountains to please the children of the steppes and woodlands with the hot taste of a broad Georgian soul!

The Georgian name for this dish is translated as "beef soup". However, there is no canonical recipe for making it. No wonder, when mentioning kharcho, it is customary to indicate the locality of origin of the recipe (soup in Georgian, Megrelian, 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 pungent base and a spicy oriental aroma.

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

Kharcho soup recipes

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

Traditional Georgian kharcho soup recipe

The recipe for making 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 four pepper mix;
hot peppers- 1 pod.

Let's start cooking:

First of all, tackle the broth. Fat brisket is traditionally recommended. But there is little trick- use meat on the marrow instead of brisket. This technique will make the soup more tender and rich.
Pour over a piece of meat cold water(about 1.5 L), bring to a boil. Reduce heat and simmer. The water should boil slightly.
After 2 hours, remove the beef, separate the flesh from the bone and cut into small cubes. Put the pieces back into the pot.
Peel vegetables (onions and carrots). Cut the onion into thin slices, holding the knife along the onion. This will prevent the onion from dissolving in the soup. Cut the carrots into small strips.
The crucial moment is the addition of tkemali to the broth. Add 2 rounded scoops of sauce to the boiling 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.
Let it boil and add the carrot straws.
After 10 minutes, add the chopped onion and cook for half an hour, covered.
At this time, heat a skillet without oil and lightly fry the nuts in it. After the characteristic aroma appears, put them in a mortar and rub thoroughly until smooth. Use a blender if necessary.
Grate the garlic or use a garlic press. Mix the resulting mixture with nut butter.
After half an hour of boiling the broth, add 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 aromas are already spreading through the kitchen. Strengthen them by adding a couple of bay leaves, salt, pepper, hops-suneli (or, if available, utskho-suneli) - 1 teaspoon and coriander (half a teaspoon).
Try the soup to adjust the flavor. You can strengthen the acid with pomegranate juice. Fresh pungency will add a ground pod of fresh hot pepper. After adding the spices, the soup should simmer for 5 minutes.
Season the soup with cilantro, parsley and dill to taste. You can put a sprig of mint. Cook for another 2 minutes, remove from heat and let it brew for at least 5-10 minutes.

It is best to serve pita bread with the soup. It turns out incredibly tasty!

Kharcho with chicken

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

Prepare a range of foods:

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 richness of kharcho's taste is a rich broth. Broth from chicken meat turns out to be quite lean. In order to enhance the taste, 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, remove the meat and chop it into small pieces.
Another technique is to sauté vegetables. It is better to add beef kharcho to soup fresh vegetables as they will absorb the beef fat during the cooking process. It is better to stew vegetables for chicken kharcho. Fry finely chopped onion and crushed garlic over low heat until transparent.
Dip the tomatoes in boiling water for a minute, then peel them easily, cut them into medium pieces and put them in a saucepan.
Grind the walnuts in a blender.
Add the resulting paste to a saucepan and cook for 10 minutes.
Throw a bay leaf into a saucepan, salt and pepper. Season with suneli hops, coriander, hot pepper.
Chop cilantro and other herbs, sprinkle on soup, cover and remove from heat after 2 minutes.

Kharcho soup with lamb

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

For the soup, a lean 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. 2-3 minutes is enough.
Then we transfer the meat to a saucepan and fill it with cold water.
Finely chop the head of 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 rinsed rice groats, a teaspoon of tomato paste.
Cook until tender. 5 minutes before removing from heat, add 1 tbsp. a spoonful of tkemali, a teaspoon of adjika, chopped garlic, hops-suneli, sprinkle with cilantro and parsley.
Try it in 3 minutes. If the soup is not hot enough, add fresh chili peppers in rings.

River fish kharcho soup

It is impossible to imagine how many ways there are how 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. Put bay leaf, parsley root and celery root, whole onion in 1.5 liters of water, add salt and peppercorns. We put on medium heat.
While the broth is preparing, chop the onion.
After 20 minutes, remove the pan and filter the broth. We put the chopped in 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. Finally, add tkemali, pressed garlic and leave on fire for another 5 minutes.

Kharcho with rice and potatoes

Hearty and less Hot 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 coziness. In addition to the main products (beef - 400 g), 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.

Prepare this option like a regular kharcho:

Boil and strain the broth, after boiling again, add the tomato base.
After a few minutes, add the presoaked rice and the coarsely chopped potatoes.
Cook until rice and potatoes are done. At the end, you can add seasoning to taste, let it brew and do not forget to add herbs.

Pork soup

Another interesting variation of the recipe is pork kharcho soup.

Of the ingredients you will need:

Do you want something interesting?

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

We start the cooking process:

Cut the pork into 3 by 3 cm cubes, fill with water and set on low heat for 1.5 hours. Remove the foam during the cooking process.
We take out the meat from the broth. It is recommended to strain the broth and bring to a boil again.
Next, add rice, pieces of pork, grated parsley root, finely chopped onion.
From the spices add bay leaf and coriander. After 15 minutes, put the nuts crushed with a blender and 2 tablespoons of tkemali sauce in the soup.
After a five-minute boil, it's time for hops-suneli and chopped garlic. May be served with saffron and paprika.
Finally, sprinkle everything with herbs and turn off the heat. The soup should be allowed to brew for 5-10 minutes.

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

Prepare food. Wash and chop 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 the multicooker to the "Browning" mode. Melt the lamb fat in a bowl, add the onion for 6-8 minutes. Add meat and cook, stirring occasionally, for 10 minutes. Dilute 1 tbsp. a spoonful of flour in a tablespoon of cold water, pour into the bowl of a multicooker. 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, laurel 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 stand.

The kharcho soup, like the doors of a hospitable home, is always open to new things. And whichever version of the recipe for this dish you prefer, you will undoubtedly be able to cook delicious kharcho soup. Go for it! Bon Appetit!

Kharcho soup is considered a traditional Georgian dish. Generous hostesses serve it to the table, wishing to please the guests. The recipe for the first course has spread throughout many countries and is firmly rooted in the kitchen book of many families. By tradition, kharcho is prepared on the basis of beef with the addition of chili peppers. However, for those who do not like spicy, the burning component can be excluded. The hostesses use pork, chicken and lamb as meat, it all depends on personal preferences. Let's consider the popular cooking technologies in order.

Features of cooking kharcho soup

Kharcho is translated from the Georgian language as "beef". It is easy to guess that the soup is prepared on the basis of cow meat. However, as such, the canon does not exist. When the kharcho soup is mentioned, it is often explained on the basis of what meat the dish is prepared. Many housewives vary the recipe to suit the family, which doesn't make the soup any less delicious.
As a rule, the first course is characterized by sourness and pungency, which is achieved by adding chili peppers. The so-called "tklapi" is used as an acidic component. It is prepared from unripe cherry plum, which often grows in the southern regions. Due to the unique technology for producing tklapi, the composition is also called cherry plum-based lavash. Plums and dogwood are mashed, then laid out in a thin layer on a baking sheet lined with parchment. After that, the composition is dried in the oven or under the rays of the sun.
An alternative option for adding sourness to the kharcho dish is the addition of cherry plum sauce to the tkemali composition. It is generally difficult to obtain basic components in other countries. In most cases, the ingredients can be purchased in native Georgian stores or kneaded on your own. If it is not possible to use an acidic component, replace it tomato paste, cherry plum pulp, lemon (put in soup when serving), pomegranate juice, adjika, purchased tkemali.
Chili pepper will help to add spicy pungency to the soup, while both dried chopped composition and a fresh copy are suitable. In the latter case, be careful. The moment you start shredding a vegetable, inflammation may appear on your hands. For this reason, it is recommended to carry out manipulations with gloves.
If kharcho is cooked on the basis of rice, it is preferable to use a composition of long rather than round grains (not prohibited). It is important that the rice is not parboiled. Before cooking, pour the cereal with cold water, let it brew for about 3 hours. During this period, the liquid will suck out the starch. If there is no time to soak, rinse the product 10 times. Such a move will ensure the soup is not cloudy, but a translucent consistency without a whitish tint.
Georgian chefs are very generous, they never spare food. In kharcho soup, you cannot skimp on meat and herbs, other behavior indicates the hostess's greed. It is preferable to use fresh bunches of dill, parsley, celery. Some cooks prefer to supply the dish with mint leaves (in moderation).
If we talk about seasonings, they are added according to personal wishes. The obligatory spice is khmeli-suneli. The free-flowing composition includes dried laurel leaf, red pepper (chili), lemon balm, fenugreek, etc. Some recipes involve the addition of suneli-utskho. After adding seasoning to hot dishes, the characteristic aroma of nutmeg appears.
If we talk about the consistency of kharcho soup, it is so thick that the product is more likely to belong to sauces or second courses of a different kind. As a rule, according to tradition, pita bread is dipped into the composition. If we talk about tomatoes added to kharcho, they are first peeled off (the procedure is called blanching). To do this, make a cross cut on the surface of the tomato, then scald the vegetable with boiling water.
As mentioned earlier, kharcho is made from beef. However, experienced housewives prefer to replace it with pork, chicken, lamb. Choose meat with layers of fat for a rich meal. By tradition, garlic is added to kharcho. It can be passed through a press or used in one piece, it all depends on individual preferences.

Kharcho soup: a classic of the genre

onions - 3 pcs.
rice (preferably long-grain) - 60 gr.
beef meat - 550-600 gr.
carrots - 1.5 pcs.
walnut - 45 gr.
fresh dill - 40 gr.
fresh parsley - 20 gr.
tkemali - 40 gr.
garlic - 5 cloves
condiments
chili pepper - 1/3 pod
fresh mint - 1 sprig

First you need to prepare the broth. To carry out the procedure correctly, wash, dry and chop the brisket into cubes (size about 3 * 3 cm). Make sure that there are no individual fatty chunks in the soup.
Send the product into a container, fill it with filtered cold (!) Water, bring the composition to a boil at low power. Cook the soup for about two hours.
At this time, start processing vegetables. Chop the onion into thin half rings, then chop into small slices. Peel the carrots and cut into thin strips.
Do not rush to send onions and carrots to the broth, tkemali is poured first. Scoop up 40 g. sauce, stir, wait 10 minutes. Send chopped vegetables to the pan, cover with a lid, cook for half an hour.
Take walnuts, fry them in a hot pan without adding vegetable oil. Duration heat treatment usually takes 5-7 minutes. After this, the kernels must be passed through a blender, making flour from them.
Pass the cloves of garlic through a press, combine with nuts, add to the soup. Send washed or soaked rice here, cook until the grains swell. As soon as this happens, add your favorite spices.
Evaluate the taste of the soup, salt and pepper if necessary, add more hops-suneli. Put a third of the chili inside, simmer the composition for 5 minutes. If the kharcho is not sour enough, add pomegranate juice or tomato paste.
Wash and chop the herbs, season the soup with it. Do not rush to turn off the burner, otherwise the kharcho will quickly turn sour in the presence of fresh herbs. Continue heat treatment for 5 minutes. After the expiration date, add a sprig of fresh mint, cover with a lid, let it brew for half an hour.

Kharcho soup with fish

peas - 5 pcs.
laurel leaf - 6 pcs.
onions - 1 pc. (large)
salt to taste
parsley root - 1 cm.
celery root - 1 cm.
long-grain rice - 160 gr.
sea fish (any) - 350 gr.
garlic - 3 prongs
tkemali - 45 gr.

Fish for kharcho soup is cooked in vegetable broth, choose marine life with the maximum fat content. Pour 1.5-2 L into a saucepan. filtered water, add peas, salt. Grate celery and parsley root, add to the total mass.
Send the bay leaf, minced garlic to the saucepan. Peel the onion, cut it into 2 or 4 parts, send to the broth. Cook on medium power for about 25 minutes.
While the broth is cooked through, gut the fish, cut off the fins and remove the scales. Wash, chop into large slices, place in broth. Depending on the size, the fish needs to be boiled for 20-30 minutes.
10 minutes after starting the fish processing, send the washed or soaked rice to the pan. Cook the kharcho soup until the rice grains are cooked. Finish the procedure by adding tkemali (5 minutes before turning off the hotplate).
Experienced housewives prefer to decorate the fish kharcho with mint leaves and fresh herbs. Absolutely anything will do: cilantro, dill, parsley, celery.

boneless chicken - 350 gr.
onions - 2 pcs.
garlic - 4 prongs
walnuts (peeled kernels) - 120 gr.
tomatoes - 6 pcs. medium size
salt to taste
seasonings - at the discretion
fresh parsley - 30 gr.
fresh dill - 40 gr.

Chicken fillet can be substituted with legs to end up with a rich broth. Some housewives prefer to cook kharcho based on domestic duck or broilers. Choose the parts that have the maximum amount of fat streaks.
Wash the meat, cut it into small cubes, marinate in salt and spices. Pour vegetable oil into the pan, fry the chicken until golden brown. After that, pour some filtered water into the pan, simmer the product for another 10 minutes.
The broth can be cooked after pre-roasting. To do this, move the entire contents of the pan into a thick-bottomed saucepan, cover with water, cook for 35-60 minutes. The duration of simmering depends on the shape of the meat, “homemade” specimens take longer to cook.
Chop the onion into half rings or small squares. Pass the garlic through a press, add to the onion. Fry over low heat until brown. Make sure that the composition does not burn.
Make an X-shaped cut on the tomatoes, dip in boiling water and leave for 40 seconds. After this period, remove the skin, chop the tomatoes into cubes, add to the broth.
Fry the kernels walnut in a dry skillet for 7 minutes. Then grind the mixture into dust using a blender or garlic crusher. Send the nut to the soup, after 10 minutes supply the first course with salt and seasoning.
Chop fresh herbs; you don't need to use parsley and dill. Cilantro, celery, etc. are also suitable. After adding the herbs, cook the soup for another 3 minutes, turn off the stove and let the kharcho brew for half an hour. Serve with a mint leaf.

Kharcho soup with lamb

lamb (brisket) - 550 gr.
parsley root - 20 gr.
onion - 1 pc.
ground black pepper - to taste
salt to taste
rice - 145 gr.
tkemali - 35 gr.
adjika liquid - 30 gr.
tomato paste - 20 gr.
garlic - 4 heads
fresh parsley - a third of a bunch
fresh dill - 1 bunch
dry chili pepper - on the tip of a knife
olives or olives (for decoration)

Lamb-based kharcho soup is made from lean tenderloin, brisket is best. Rinse the product with running cold water, dry with napkins or towels, chop into small pieces (size 3 * 3 cm).
To prevent the meat from losing juice during the cooking process, fry the pieces in a pan with the addition of vegetable or butter. 5 minutes of heat treatment is quite enough (during this period the lamb will be covered with a crust).
Add the parsley root 2 minutes before cooking, after grating it on a fine grater. Transfer the meat to a saucepan, fill it with warm drinking water and send it to the stove. Chop the onions, send them to the meat.
Salt and pepper the dish, add dry chili, stir. Boil the broth for 1 hour, then add the washed or soaked rice. Pour in liquid adjika, tkemali, tomato paste.
Pass the garlic through a crusher, toss in the chopped dill, parsley and cilantro (optional). Cook until the rice is cooked, then let the soup brew under the lid for another half hour. Serve with lemon wedge and olives.

rice (any, but not steamed) - 140 gr.
pork pulp - 550 gr.
walnuts (peeled kernels) - 80 gr.
onions - 3-4 pcs.
tkemali - 50 gr.
garlic - 4 prongs
dill (fresh) - half a bunch
parsley (root) - 10 gr.
seasonings to taste

Wash the pork, pat dry with paper towels, and chop the meat into cubes. Pick up an enamel saucepan, send the meat into the cavity and pour 2 liters. water. Simmer the tenderloin for 2 hours. Throughout the simmering, remove the foam with a slotted spoon.
After the specified period, remove the meat, pass the broth through 2 layers of cheesecloth, then boil again. Send the pork inside, add pre-soaked or washed rice. Chop the onion, grate the parsley root, send the vegetables to the broth.
Add the seasoning after 10 minutes. Fry the walnut kernels in a dry hot skillet, mash in a mortar. Mix the mass with tkemali sauce, throw in the soup. Boil for a quarter of an hour, then add garlic, passed through a press.
Kharcho will be ready in 10 minutes. Chop the herbs, sprinkle with it ready meal, let it brew for half an hour. Some housewives prefer to stock the soup with pork mint leaves and a slice of chili.

Kharcho soup: recipe for a multicooker

garlic - 7 cloves
carrots - 1 pc.
vegetable oil - for frying
Bulgarian red pepper - 2 pcs.
onion - 1 pc.
chicken fillet - 0.5 kg.
long-grain rice (not steamed) - 150 gr.
potatoes - 3 tubers
fresh parsley - 1 bunch
fresh dill - 1 bunch
bay leaf - 5 pcs.
ground black pepper - on the tip of a knife
salt to taste

Wash the chicken, dry with paper towels, remove the plastic. Chop the fillets into small cubes, peel and chop the onion into half rings. Chop the carrots into strips, do the same with the bell pepper. Remove the peel from the potatoes, chop into cubes about 1.5 * 1.5 cm in size.
Rinse the rice 7-10 times until the water is completely clear. If desired, you can pre-soak the grains by leaving them in cool water for 4 hours. Pour vegetable oil into the multicooker bowl, send onion half rings, chopped carrots and bell pepper.
Turn on the "Roasting" mode, set the timer for 10 minutes. Stir the composition constantly so that it does not burn. When the vegetables are fried, remove them, do the same with chicken pieces(processing time is 25 minutes).
Mix chicken with vegetables, add chopped potatoes, rice. Pour in warm filtered water, set the "Stew" function, cook the soup for 1.5 hours. An hour after the start of cooking, add chopped herbs and garlic, salt and pepper, add spices.

Kharcho soup is rightfully considered a traditional Georgian dish. It is served at the table at family celebrations, it is prepared as a main course for lunch or dinner. Consider recipes based on pork, beef, lamb, fish, chicken. Add chili as you like, replace tkemali with pomegranate juice, sour tomato paste or cherry plum sauce. Pour in your favorite seasonings, the most suitable are marjoram, saffron, hop-suneli, laurel leaf, black ground pepper.

Video: principles of cooking kharcho

Kharcho soup is a traditional Georgian dish that tirelessly pleases lovers of spicy first courses around the world. Not only the unusual taste speaks in his favor, but also the abundance of aromatic spices, the smell of which instantly gathers the whole family at the table. Every housewife can cook kharcho, regardless of nationality, since it includes familiar and affordable products.

Prepare kharcho soup based on meat broth... It can be boiled on the bones, or you can use the pulp. In the classic recipe, beef is preferred, but if desired, it can be replaced with any other type of meat. The calorie content and the cooking time of the dish will largely depend on this.

Another must-have ingredient in kharcho is rice, which is pre-washed and left to swell in cold water. This makes it more crumbly. A lot of rice is added to the soup, because the kharcho should turn out to be much thicker than the usual first courses.

Sourness must be present in kharcho, therefore it includes Georgian sauces tkemali or satsibeli. You can replace them with a mixture of spices with mashed potatoes from fresh tomatoes, tomato paste or lecho. Other vegetables are often included in the soup, for example, onions, garlic, potatoes, bell peppers, carrots, etc.

For the fullness of taste and aroma, a lot of spices are necessarily used in kharcho. The most popular of them are: suneli hops, bay leaves, fresh and dried herbs, paprika, saffron, various peppers, etc.

Serve the dish a little cooled down, letting it brew after cooking.

This soup will become a real treat for those who like to experiment with first courses. Even this extensive list of ingredients can be supplemented with a few more products. So, for example, prunes, satsibeli sauce or walnuts will give a pleasant aftertaste. It is recommended to immediately immerse lamb in boiling water, and not in cold water.

Ingredients:

1.2 kg of lamb ribs;
2.8 liters of water;
200 g of rice;
3 onions;
2 tomatoes;
1 tbsp. l. tomato paste;
2 tsp hops-suneli;
5 black peppercorns;
2 bay leaves;
2 tsp paprika;
1 pinch of saffron
1 pinch coriander seeds
1 pinch of dried basil
5 cloves of garlic;
½ bunch of parsley;
Salt.

Cooking method:

Rinse the meat and rice well.
Bring the water to a boil, put the meat in it.
Add black peppercorns, bay leaves and one whole peeled onion to the same saucepan.
Cook the lamb for 1 hour over medium heat, then add a tablespoon of salt.
Remove the onion from the broth and cook for another 1 hour.
Chop the garlic and parsley with a knife, chop the remaining onion into thin half rings, chop the tomatoes into slices.
Strain the finished broth through a sieve into a clean pan, after removing the meat from it.
Add rice, hops-suneli and, if necessary, salt to the broth.
Cook rice over medium heat until tender.
Separate the meat from the bones and cut into small pieces.
Heat vegetable oil in a frying pan, fry the onion until golden brown.
Put the chopped lamb with the onion, add the paprika and fry for 5 minutes.
Pour the rest of the spices into a blender bowl, add the tomatoes and puree.
Pour the resulting mass into a pan with meat and onions, simmer for 6 minutes.
Transfer the entire contents of the pan to a saucepan with rice, stir and boil.
Cook the kharcho for 5 minutes, then add the herbs and garlic.
Let the soup steep for 10-15 minutes.

Interesting from the net

Although almost any type of meat is suitable for kharcho, the traditional Georgian dish is prepared with beef. The soup turns out to be very satisfying and aromatic, thanks to its rich composition and a large amount of spices. For lovers spicy dishes you can add ground hot pepper.

Ingredients:

300 g of beef;
4 tbsp. l. rice;
3 onions;
4 tomatoes;
3 bay leaves;
2 cloves of garlic;
3 black peppercorns;
1 tsp hops-suneli;
Greens;
Salt.

Cooking method:

Rinse the beef, remove films and streaks, cut into cubes.
Put the meat in a saucepan, cover with water, add peppercorns, bay leaves and salt to taste.
Cook the beef until half cooked over low heat.
Rinse the rice several times, pour into the broth and cook until tender.
Cut the onion into small cubes, fry in vegetable oil for 10 minutes.
Remove the skin from the tomatoes and chop finely.
Chop the herbs and garlic, add to the tomatoes and stir.
10 minutes before the rice is ready, pour the tomato dressing into the soup, add spices and onions.
Let the kharcho stand under closed lid 10 minutes.

A simple recipe complex dish, which is easily brought to life with a multicooker. Using this kitchen assistant allows you to carry out all processes in one dish, which significantly reduces your time. With chicken, you will not get a very rich broth, but the main taste notes of kharcho are fully observed in this dish.

Ingredients:

500 g chicken;
2 onions;
2 carrots;
2 tomatoes;
2 bell peppers;
3 potatoes;
1 cup rice
Bay leaf;
Greens;
Salt pepper.

Cooking method:

Cut chicken, onions, bell peppers, potatoes and tomatoes into small cubes in different containers.
Grate the carrots, rinse the rice in several waters.
Grease a bowl of a multicooker with vegetable oil, put the chicken and fry for 20 minutes in the "Baking" mode.
After 5 minutes add the onion, then after the same time add the carrots.
After another 5 minutes of frying, put the tomatoes and bell peppers in a bowl, continue cooking for 20 minutes.
Add potatoes, rice and spices to taste.
Cook the soup in the "Stew" mode for 1 hour, salt 15 minutes before the signal.
After the end of the program add bay leaves and finely chopped herbs.
Leave the kharcho in the "Heating" mode for 10 minutes.

Kharcho with pork is definitely not diet dish, but there is hardly anyone who can resist him. The dish turns out to be very appetizing, nutritious and, moreover, exudes an amazing aroma. For an even larger palate, it is recommended to add a teaspoon of Svan salt.

Ingredients:

500 g pork;
3 onions;
150 g of rice;
1 tbsp. l. tomato paste;
1 tbsp. l. hops-suneli;
100 g of walnuts;
1 tsp mixtures of peppers;
4 cloves of garlic;
3 tomatoes;
3 tbsp. l. vegetable oil;
3 liters of water;
Bay leaf;
Greens;
Salt.

Cooking method:

Rinse the meat, cut into medium cubes and place in a saucepan.
Pour pork with water, bring to a boil.
Remove the resulting foam, reduce the heat, add salt.
Cut the onion into half rings, pour half the onion into the broth, cook until the meat is tender.
Fry the rest of the onion in vegetable oil until golden brown.
Peel the tomatoes, cut into cubes and put on the onion.
Add tomato paste to the same pan, stir and simmer for 10 minutes.
In a separate saucepan, cook rice until half cooked, pour into a saucepan with ready-made meat.
Pour the contents of the pan into it.
Chop the nuts and add them to a common saucepan.
Add spices to kharcho, salt to taste, bring the soup to a boil again and cook for 8-10 minutes.
Pass the garlic through a press and throw into the pan along with the bay leaf.
Remove soup from heat and leave covered for 15 minutes.

Depending on the power of the multicooker, the cooking time may decrease slightly. It is enough to check the readiness of the rice. Before serving, it is best to let the soup steep overnight, or at least 1 hour in the “Warm up” mode. If you don't have lecho at hand, you can replace it with fresh tomatoes.

Ingredients:

800 g pork;
1 onion;
1 carrot;
50 g cilantro;
3 potatoes;
1 cup rice
1 tbsp. l. Sahara;
1 tbsp. l. vegetable oil;
100 g tomato lecho;
Salt pepper.

Cooking method:

Cut the onion into rings, then into quarters.
Cut carrots, meat and potatoes into cubes.
Chop herbs and garlic.
Fry the onions and carrots in vegetable oil in the "Fry" mode until golden brown.
Without changing the mode, add meat to the multicooker saucepan and cook for another 7 minutes.
Put lecho, potatoes, rice and sugar with meat with vegetables, salt and pepper to taste.
Pour water into the multicooker up to the upper mark.
Cook for 1.5 hours in the "Stew" mode.
Add chopped garlic and cilantro 15 minutes until tender.

Now you know how to cook kharcho soup according to a recipe with a photo. Bon Appetit!

Kharcho soup is insanely tasty and aromatic dish, which has entered our diet from Georgian cuisine. All products for him are easy to find in our region, and the cooking process itself is unlikely to seem too laborious to someone. Experienced chefs will tell you how to cook this unusual kharcho soup:
Steamed long-grain rice, without excess gluten and starch, is best suited for kharcho;

So that the meat for the soup does not turn out to be too tough, it is better to put the salt not at the beginning of boiling the broth, but approximately in the middle;

As soon as the broth for the soup begins to boil, it is imperative to remove the foam from it and reduce the heat;

When chopping tomatoes in a blender, it is not necessary to remove the skin. If you decide to use a knife, then first remove the skin by scalding the tomatoes with boiling water;

It is very important to let the soup steep after cooking so that it is better filled with the aromas of spices;

It is recommended to cut the meat into small pieces so that it is more tender;

The bones can be used for broth, but must be removed before making the soup.

A real kharcho, like the Georgian people, is hot and very spicy. He must "cut" the tongue! This is the quality mark of Caucasian soup.

Dzerokhis khortsi kharshot, beef soup or kharcho. These are all the names of one dish - the national Georgian soup. In his classic recipe includes three essential ingredients - beef, tklapi and grated walnuts.

The characteristic spicy relish of kharcho soup is given by a “cocktail of flavors”, in which tklapi plays the main role. These thin, dried slices are made from plum puree. Sometimes they are replaced with tkemali, sour cherry plum or ripe pomegranate juice. But it is not recommended to replace plum sourness with tomato paste. The kharcho soup will lose its "character" and it will be a completely different dish.

An equally important ingredient is the greens in the soup. There should be a lot of it. Parsley, cilantro and even saffron give spicy notes, amazing aroma and taste that distinguishes kharcho from other first courses.

The best recipes for spicy "beef soup" collected here will help inexperienced housewives learn how to cook kharcho according to Caucasian culinary traditions, and those who have already succeeded in mastering the art of its preparation will be able to learn new ideas.

8 recipes on how to cook kharcho soup

Recipe 1. Kharcho soup - a classic recipe for cooking at home

Ingredients: 500 g beef brisket, 5 cloves of garlic, 2 bay leaves, 2 pcs. onions, a bunch of cilantro and parsley, 0.5 cups of peeled walnut kernels, 1/3 long grain rice, 2 tbsp. tablespoons of tkemali sauce or 10x10 cm tklapi or 2 tbsp. spoons of pomegranate juice, 1 teaspoon of salt, 1 teaspoon of hops-suneli, 2/3 teaspoon of ground coriander, 1/3 teaspoon of red hot pepper, a few dry saffron stamens.

Rinse the beef and divide into convenient pieces and place in a saucepan. Pour in clean and cold water, cook over moderate heat for two hours after boiling. Do not forget to remove the protein foam, otherwise the broth will not turn out transparent.
Pour the tklapi with hot water and in 2-3 hours the dried puree will again become soft, "mushy".
Transfer the tklapi sauce to the rich beef broth... Or replace it with tkemali or pomegranate juice.
Strip the onion and cut into very thin half rings. This cut gives the soup a special flavor. Put it in the broth when it boils again.
Wash the rice so well that the last water after it remains clear, pour into the soup. It should boil for 10 minutes before placing the next ingredient.
Mash the nuts together with chopped garlic in a wooden or ceramic mortar until oil is released. Transfer the walnut-garlic dressing to the boiling soup.
As soon as it boils again, you can add all the spices: suneli hops, saffron, coriander, pepper, laurel and salt. Mix all the ingredients of the soup and cook for about 5-7 minutes, not allowing it to boil violently.
Add chopped herbs and garlic last to the soup. Turn off the fire and cover the kharcho with a lid. Let it stand for 10 minutes before serving.

Recipe 2. Lamb and prune kharcho soup

Ingredients: 1 kg of lamb brisket with bone, 100 g of prunes, 1 tbsp. ground walnut kernels, 1 tbsp. long grain rice, 5 good ripe tomatoes, 6 medium-sized onions, 50 g parsley, 50 g cilantro, 3-4 garlic cloves, 1 Green pepper chili, a piece of tklapi 10x10 cm, 1 bay leaf, 1 teaspoon of allspice, 1.5 teaspoons of dry herbs (hops-suneli), freshly ground black pepper, salt.

Divide the lamb brisket into pieces equal to the size of a matchbox, transfer to a cast-iron cauldron with 1.5-2 liters of cold water (boiling water will "seal" the meat, and the juices will not come out into the broth). Cook, skimming off the foam, for about two hours.
After an hour, the broth can be salted and cut into pieces of prunes.
When the meat is cooked and tender, you can begin to lay in other products: thin slices of onion quarters, washed rice and bouquets of herbs - three sprigs of parsley and cilantro. Boil vegetables and rice over low heat. 15 minutes will be enough.
Grind the crushed garlic cloves with salt in a large mortar. Add chopped green pepper, the remaining chopped greens to them and crush everything together to a state of gruel. Add peeled tomatoes, ground nuts, a ladle of broth and stir all the ingredients with a spoon until smooth.
Get the sprigs of herbs from the cauldron and pour in the spicy dressing. Stir, season with pepper, taste and, if necessary, add the missing spices to taste.
10 minutes before the end of cooking kharcho soup with prunes, put softened tklapi, laurel leaf and chopped parsley.

Recipe 3. Chicken kharcho soup with nuts

For broth: 1 kg of chicken meat, large onion, carrot, celery and parsley root.

Fried dressing: 2 tbsp tablespoons of vegetable oil, 1 tbsp. a spoonful of wheat flour, 4 pcs. onion, 1 parsley root.

For soup: 0.5 cups of rice, 1 teaspoon of peppercorns and coriander seeds, 0.5 teaspoons each of dried parsley, basil, mint, tarragon and suneli hops, 1 teaspoon of adjika, a pinch of ground cinnamon, 3 tbsp. tablespoons of tkemali, half a glass of ground nuts, 3 cloves of garlic, 4 tbsp. tablespoons of herbs, salt - it tastes.

Boil the broth from: 3 liters of water, portioned chicken pieces, washed but not peeled onions and root vegetables. After boiling, the broth should be cooked for an hour and a half until the meat is half cooked. Watch the foam.
Fry the dressing of: finely chopped onion, grated parsley root. Saute in butter until golden brown. Sprinkle with flour and fry a little more.
Put practically finished meat and boiled vegetables out of the pan. Pass the broth through a sieve / cheesecloth, and return to the pan together with the meat pieces. Season with salt and rinsed rice.
Prepare herbs and spices: grind coriander and pepper in a mortar.
When 10 minutes have passed after the rice has boiled, put the sautéed dressing, ground nuts, dry and ground spices, tkemali sauce, adjika in the soup. Mix everything with rich broth and cook until rice is tender.
Remove the finished kharcho from the hob and put the garlic, grated in a mortar, into a saucepan. Season with a generous portion of greens - cilantro, basil and celery.

Recipe 4. Soup kharcho with beef and chili

Ingredients: 5 l of water, 500 g beef with cartilage, 0.5 tbsp. rice, 1/5 cup soft tklapi puree (or 2 tablespoons of tkemali, or 10 pieces of cherry plum), 4-5 cloves of garlic, parsley root, 0.5 cups of ground walnuts, 1 tbsp. a spoonful of flour.

Greens, herbs and spices: 2 tbsp. tablespoons of parsley, 0.5 tbsp. basil spoons, 1 tbsp. a spoonful of cilantro, 3 teaspoons of hops-suneli, 0.5 teaspoons of crushed coriander, a few saffron strings, 0.5 teaspoons of red pepper, chili to taste, salt.

Remove the films from the meat, cut into beautiful pieces, pour cold water and cook under a lid for about two hours.
Remove the prepared meat from the pan. Transfer the broth strained through a sieve to the stove again, but this time together with meat and rice. Season with salt and simmer for 10 minutes.
Fry the onion in quarters with flour and transfer to the broth. After it, immediately send the parsley root, bay leaf, coriander and black pepper to the pan.
When the degree of readiness of the rice is "half-cooked", put the nuts in the soup and pre-soaked in hot water tklapi. Add some herbs and herbs: parsley, suneli hops, saffron and finely chopped chili. Boil everything together for 5-6 minutes and insist how much more under the lid.
Put the crushed garlic and basil / cilantro herbs into the saucepan after removing it from the hob. Before serving, take out the bay leaf from the soup and sprinkle the kharcho with parsley in a bowl.

Recipe 5. Pork kharcho soup

Ingredients: 400 g pork with layers, half a glass of rice, 1 pc. carrots, onions, potatoes, a head of garlic, 100 g of tkemali, 2 teaspoons of hops-suneli, 50 g of walnuts, herbs, sunflower oil, salt.

Cut the fatty pork into medium-sized pieces, transfer to a three-liter saucepan, cover with cool water, salt. Boil the broth, remove the foamy scale and cook for 30 minutes until the next ingredient is added.
Wash the starch from the rice, remove the skin from the potatoes and cut into cubes. Put the prepared food in the broth.
Prepare frying: chop the onion with a knife, carrots - on a grater with small holes. Fry vegetables in vegetable (you can use butter) oil until soft.
Chop the nuts into crumbs (with a knife, blender, in a mortar) and mix with garlic, suneli hops and tkemali. Put the sauce in the soup when the meat, rice and potatoes are cooked.
After adding all the ingredients and the spicy mixture, boil the finished soup, remove from heat, and only then add chopped herbs. The kharcho soup should be infused for 30 minutes, after which it can be poured into portions.

Recipe 6. Kharcho soup with pomegranate juice, cooked in a slow cooker

Ingredients: 1 kg of young veal, half a glass of rice, half a glass of walnut kernels, half a glass of natural pomegranate juice, 3 onions, parsley root, a bunch of cilantro, 1 hot pepper, two ripe tomatoes, 1 teaspoon of hops-suneli, 4-5 garlic cloves, bay leaf, 1 tablespoon flour, 2 tbsp. tablespoons of vegetable oil, salt and peppercorns - to taste.

Cut the products: meat into convenient pieces along the grain; onion halves / quarters rings; hot pepper in thin rings (without seeds); grate the parsley root; crumble nuts, peppers and garlic in a mortar.
Set the "Baking" mode in a multicooker and sauté onion and parsley root in oil (6-7 minutes), add veal to them and fry for about 10 minutes more, stirring occasionally for even cooking.
Dilute the flour with boiled water and add to the roast, simmer for a minute.
Pour two liters of water and pomegranate juice into a bowl, and then add the nuts, peeled tomatoes, bay leaves, herbs and salt. Close the multicooker and cook kharcho in the "Stew" mode for an hour and a half.
Garlic grated in a mortar with cilantro is sent to the soup after turning off the multicooker. Georgian soup should be insisted and can be served to dear guests.

Recipe 7. Vegetarian kharcho soup

Ingredients: 100 g of rice, 3 large tomatoes, 50 g of walnuts, 1 large onion, 2 cloves of garlic, 50 g of tkemali sauce, 30 g of butter, hot pepper, hops-suneli, salt, freshly ground pepper.

Strip the onion and cut into cubes. Put the onion pieces in a saucepan and simmer until golden brown on butter.
Mash the garlic in a mortar; remove hot peppers from seeds, chop with a knife; chop the cilantro.
Chop the nuts until crumbly and combine with pepper, garlic and cilantro. Mix everything and transfer to a container for the onion.
Pour the contents of the saucepan with two liters of boiling water and add very well washed rice. Season the soup with salt and cook until the rice is cooked.
Remove the skin from the tomatoes, chop them and simmer in a saucepan for five minutes, add tkemali and suneli hops. Mix everything and turn off the gas.
Transfer the tomato and plum sauces to the soup, boil them all together for five minutes.
Remove the veggie kharcho soup from the stove, add the chopped herbs and let them soak in the aromas of spices before serving.

Recipe 8. Soup kharcho with ghee and spices

Ingredients: 2 kg lamb, 2 pcs. carrots and onions, black and allspice peppers, 2 bay leaves, parsley and celery root, dried herbs, star anise, fresh herbs.
For kharcho: half a glass of rice, 2-3 onions, 2 fresh tomatoes (in own juice), 50 g ghee, chives, herbs (cilantro, dill, parsley), 2 lavrushki, 2 tbsp. tablespoons of coriander and cumin, aromatic peppers, hot red pepper, salt.

For broth, it is better to use a lamb neck with cartilage and bones. To make the broth more rich, you can also add "sugar" seeds. Wash the meat and cook in cold water. In the process of boiling, remove the formed foamy protein.
As soon as the foam stops appearing, put onions with the bottom golden layers, carrots, aromatic peppers, lavrushka, a mixture of roots, dried herbs, an anise star, a bunch of juicy greens and salt in the broth.
Reduce the boiling point to the minimum possible, cover the pan with a lid and let the broth with seasonings simmer for 3 hours. It is important that the future soup does not boil!
Prepare food for kharcho: finely crush / chop / crush garlic; chop the onion into medium cubes; remove the skin from the tomatoes and chop, preserving the juice; fresh herbs, hot peppers, chop and grind in a mortar with garlic; wash the rice very well and soak for half an hour; grind all dry ingredients-spices to get a fragrant spicy-spicy mixture.
Heat the cauldron over the fire and put the melted butter on the bottom, pour the onion. It is not necessary to fry it, let it become transparent. To it add the top layer of fat collected from the broth and a little rich liquid. Stew the onion for 5-7 minutes.
Pour in the tomatoes and add the meat selected from the broth. Simmer all together for another 5 minutes and add the chopped spice mixture. Allow another 7-10 minutes for all the aromas to sweat and mix.
Pour the strained broth into the cauldron and add rice. Reduce the fire and simmer the future kharcho for twenty minutes. When the rice is "without a minute" ready to put a mixture of herbs and garlic. Turn off the fire and ... set the table.

The advice of those who know a lot about soups will help you prepare a real, tasty and spicy-spicy kharcho soup.

The broth after scalding the meat will be transparent if the first water with curdled protein is drained. It is necessary to prepare a new broth in a clean saucepan, with root vegetables and onions. And before laying the main products, the broth must be drained.
The soup will get an additional note of taste if the fatty pieces of meat are lightly fried in a cauldron or saucepan, where the future kharcho will be cooked.
Finely chopped cherry plum will make any recipe for "beef soup" truly Georgian.
The tkemali sauce for the soup should be the most sour - made from burgundy or green plums. It is allowed to mix in a one-to-one ratio of satsibeli and tkemali sauce.
For kharcho, polished and parboiled rice is ideal. Such rice does not boil over. It is also important not to overuse its amount, otherwise the soup will turn into porridge.
It is better to put the garlic in kharcho almost before serving, then the aroma and taste of the soup will become especially pleasant.
"Beef soup" must be infused for twenty minutes before it hits the plates.
The masters oriental cuisine it is advised to cut the onion into very thin half rings, scald it with boiling water and put it in the soup, not during the cooking process, but directly into portioned plates. Then the kharcho soup takes on a completely new flavor.

- rich, thick, spicy and spicy and delicious in a Caucasian way. He became famous far beyond the borders of Georgia, and all over the world his devoted fans argue about what kind of "real" kharcho he is ?! Spicy or sour, with beef or lamb, with tomatoes or tklapi. But these disputes have absolutely no basis. After all, tastes, as you know, do not argue!