Beef kharcho soup with rice. Beef kharcho with rice according to a classic recipe - how to cook kharcho at home

The buildings 17.10.2019
The buildings

Beef kharcho soup is a dish that belongs to traditional Georgian cuisine. It was there that the recipe for this spicy and very hot soup was first invented.

The classic preparation involves using exclusively beef meat for the broth. It also includes dried tkemali plums, or tklapi, and walnuts.

There are several regional variations of the recipe, characteristic of certain areas - Megrean, Georgian, and so on.

Kharcho differs from the soup we are used to not only in the abundance of spicy seasonings, but also in its consistency. It should be much thicker, sharper and richer in taste and aroma.

If you do not live in Georgia, then many national products automatically become unavailable, so analogues are selected for them. For example, tklapi is replaced with a large piece of pita bread, which is pinched off and soaked in the soup. Or they put it instead pomegranate juice, fresh cherry plum, tomato paste.

Additional components of this soup are rice, suneli hops, garlic and onions.

Having learned to cook this dish in your home kitchen, you can please your loved ones without visiting expensive restaurants.

The key to a well-prepared dish is the correctly selected main ingredients. It is better to take a fatty large piece of beef on the bone. Both round and long-grain rice are suitable, but not crushed or parboiled.

Choosing meat for the dish

Since the first courses of Georgian cuisine are characterized by a thick, hearty broth, it is better to choose a fattier piece of meat. Definitely it should be young and fresh, ideally the ribs of a young calf. Having separated the chaff from the bone and cleaned it with a special knife, cut the flesh across the grain into medium pieces.

If suddenly there is no beef, you can, of course, replace it with home-made broiler, but it will no longer be quite Georgian kharcho.

Our housewives often do this. But you need to know that the bird must be well cooked so that the meat peels off the bones on its own.

Classic recipe


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Ingredients Quantity
Young beef - 1 kg
Onion - 2 pcs.
150 g
Flour - 1 tbsp. l.
Olive oil - 4 tbsp. l.
Garlic - 4 cloves
100 g
Peppercorns - 7 grains
Turmeric - 1 tsp.
Red pepper - package
Laurel leaf - 3 pcs.
Cinnamon - 1 tsp.
Bell pepper - pinch
Prunes - 6 pcs.
Cilantro - bunch
Salt - taste
Purified water - 3 l
Cooking time: 150 minutes Calorie content per 100 grams: 61 Kcal

The indescribable aroma of chopped nuts and the piquant sourness of dried plums are the specifics of Georgian cuisine. It is in this dish that products are combined and intertwined, which are subsequently turned into kharcho soup.

Let's look at preparing beef kharcho soup step by step. We thoroughly wash the meat, dry it and cut it into pieces with a special knife.

Place in a large cauldron of boiling water.

Lightly add salt and toss Bay leaf, pepper grains and wait until foam appears on top. Using a holey spoon, carefully remove the scum from the broth and leave to cook for two hours. If you forget to remove the film, the broth will turn out cloudy.

Peel and cut the onion into cubes, heat the oil and sauté the onion mixed with flour until translucent.

Peel the nuts and lightly grind them in a blender.

Soak dried pitted prunes in heated water. Dip with a towel and cut into strips. Press the peeled garlic with a press.

Remove the meat from the broth and cut it into pieces, add it to the onion and fry it a little. Place the washed rice into the broth.

Boil for seven minutes and add all the prepared foods with spices. Mix well and keep on fire for another ten minutes.

At the end, crush with fresh cilantro and pour the hot soup into bowls.

Spicy beef kharcho soup

Fans of spicy food can use the recipe for making spicy Georgian soup kharcho. All its components are available for sale, including tkemali sauce.

Components:

  • Beef ribs – 600 g;
  • Onion – 2 pcs.;
  • Rice – 100 g;
  • Garlic – 3 cloves;
  • Tkemali sauce – 250 g;
  • Tomato paste – 5 tbsp. l.;
  • Chili pepper – 2 pods;
  • Salt - to taste;
  • Khmeli-suneli – 1 package;
  • Parsley - a bunch;
  • Purified water – 2.5 l.;
  • Laurel leaf – 2 pcs.

Preparation: 3 hours.

Calorie content: 67 Kcal/100 g.

We wash the ribs and cut them along the grain into equal small pieces. Immerse in boiling water, add bay leaf, salt and wait until the broth begins to boil. Remove the film, turn on the flame and leave to cook for two to two and a half hours.

We wash the rice in several waters. Peel the garlic and chop it into slices with chili pepper. In a large frying pan, simmer tomato paste diluted with water, spices and tkemali. Be sure to cover it tightly with a lid.

Peel the onion and chop it into cubes, add it to the broth along with the rice. Boil for ten minutes, pour in the tomato dressing, stir and cook for another five to seven minutes. Sprinkle with parsley and leave to brew for thirty minutes.

Beef kharcho with adjika in a slow cooker

Kharcho with adjika is the most quick option preparing this famous dish. A home appliance – a multicooker – will always come to the rescue. It will further reduce the time spent at the stove.

Components:

  • Beef pulp – 450 g;
  • Rice – 60 g;
  • Tkemali sauce – 40 ml;
  • Homemade adjika – 5 tbsp. l.;
  • Onion – 1 pc.;
  • Laurel leaf – 1 pc.;
  • Greens - a bunch;
  • Tomato paste – 1 tbsp. l.;
  • Vegetable oil – 2 tbsp. l.;
  • Salt - to taste;
  • Khmeli-suneli – 2 tsp.

Cooking: 150 minutes.

Calorie content: 63 Kcal/100 g.

It’s worth saying right away that you can add a few chopped potatoes to this soup, the kharcho will turn out more satisfying and thick. But this is at your discretion.

So, we separate the pulp from the film and veins, cut it into pieces, place it in the bowl of the unit, fill it completely with water, start the cooking function and cook for an hour and a half.

Wash the rice to remove starch and leave it covered with water. In a saucepan, fry the onion, chopped into half rings, tomato paste and tkemali sauce.

Open the lid of the device, add rice, frying, hops-suneli, homemade adjika and a laurel leaf. Mix everything, add salt, cover tightly and cook for about forty minutes. Then sprinkle the dish with herbs.

Cooking a dish with tomatoes

A richer and more aromatic beef kharcho soup will be obtained if you add several overripe tomatoes to its composition along with the usual ingredients.

Components:

  • Beef ribs – 550 g;
  • Rice – 180 g;
  • Garlic – 4 cloves;
  • Onion – 1 pc.4
  • Tkemali – 50 g;
  • Tomatoes – 3 pcs.;
  • Walnuts – 30 g;
  • Saffron - a pinch;
  • Cilantro - several sprigs;
  • Salt - to taste;
  • Black pepper - to taste;
  • Sunflower oil – 2 tbsp. l;
  • Chili pepper – 0.5 pods.

Cooking: 180 minutes.

Calorie content: 68 Kcal/100 g.

Let the broth from the pre-prepared ribs simmer, adding bay leaves and salt, and cook for at least two and a half hours. We dilute saffron in heated water and leave it to infuse.

We wash the rice several times and also leave it to swell in water. Peel the onion and cut into small cubes, sauté in sunflower oil, and add a little chili pepper.

Dip the tomatoes in boiling water for a few seconds, peel off the peel and chop into cubes, add to the onion and pepper and fry for six minutes. Pour two to three ladles of meat broth into the dressing and simmer with vegetables for another ten minutes.

We peel the nuts and fry them in a dry frying pan without oil and grind them in a blender. Tear the cilantro with your hands and mix with garlic.

We remove the finished beef from the broth, divide it into pieces and put it back into the liquid. Add all the prepared products, mix and boil for fifteen minutes. Sprinkle the herbs and garlic into the already poured plates.

Chef's Tips

  1. You can not only boil the meat, but also lightly fry it with onions, and the soup will have a rich aroma. Instead of tkemali, put pieces of fresh cherry plum, this will add piquancy to the dish;
  2. Kharcho is distinguished by an abundance of fresh herbs, but sometimes not everyone likes it. For example, basil or cilantro have a specific smell. Therefore, do not rush to pour them into the pan; it is better to do it individually on a plate;
  3. Although kharcho is considered a spicy dish, you need to be careful when putting it in it. hot peppers if you overdo it, not everyone will be able to eat it;
  4. Make sure that the rice is not overcooked and strictly follow its dosage, otherwise the soup may turn into porridge;
  5. Instead of ribs, sternum on the bone is perfect, but it should not be pale, but pinkish-red in color and must be fresh;
  6. If you are using non-homemade meat, then immediately after boiling, drain the broth and cook the dish in the second water. This will get rid of all the harmful chemicals most likely contained in the meat;
  7. You can lightly degrease the soup by adding a few tablespoons of freshly squeezed pomegranate juice;
  8. It is not recommended to use aluminum cookware to prepare kharcho;
  9. It is recommended to take the meat on the bone. It gives more fat.

Bon appetit!

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

  • carrot;
  • potato;
  • tomatoes.

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

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

In most cases, this was due to the lack of the necessary ingredients in the public market. Today, when the shortage of food has sunk into oblivion, everyone has the opportunity to prepare beef kharcho soup according to the traditional Georgian recipe.


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

Tkemali or tomato

Tkemali – classic Georgian sauce, with an unusual piquant taste and spicy aroma, which is an essential ingredient in many national dishes. Real tkemali is prepared in Caucasian style from:

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

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

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

Required Products

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


Ingredients:

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

Cooking method

Instructions with step-by-step photos.

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

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

    1. Step 1

Wash the meat, place it in a saucepan, fill it with water and put it on the fire. Usually the cooking process takes 1.5 -2 hours, during which time some of the liquid has time to boil away. So that at the end you don’t have to adjust the amount of broth by pouring out excess or, conversely, adding water, fill a 3-liter pan to about 2/3 of its volume.

Despite the fact that the classic recipe for kharcho soup does not include carrots, at home, when cooking the broth, add onion, carrots, parsley root and celery. If any ingredients are unacceptable to you, skip them. To ensure that the finished broth has a pleasant golden hue and the aroma of root vegetables is clearly visible in it, before putting the vegetables in the pan, bake them in a frying pan without oil, or directly on an electric burner to form a crispy crust. Don't forget the salt and peppercorns.

Try not to miss the moment when the broth boils. Too intense bubbling leads to its “washing out”; the liquid very quickly acquires an unpleasant cloudy hue with floating flakes and this is quite difficult to deal with. As soon as the liquid begins to boil, turn the heat to minimum; the boiling should be slow, almost invisible. Be sure to skim off any foam that forms while the beef is cooking.

    1. Step 2

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

    1. Step 3

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

Add tomato paste and granulated sugar. Out of habit, it may seem that sugar is an absolutely unnecessary ingredient in the soup. There is no need to rush to conclusions; in this case, it does not play the role of a sweetener, but serves as a kind of flavor enhancer. 1 spoon of granulated sugar will not add any sweetness, but it will help the taste of tomato paste to fully reveal itself. Saute, stirring constantly for 1 - 2 minutes.

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

    1. Step 4

Rinse the rice and immerse in boiling broth.

To prepare kharcho soup, choose round-grained varieties of rice that soften well during the cooking process. Krasnodar rice, or rice intended for risotto, is ideal for this purpose. But you will have to refuse long-grained, steamed ones. You should not give preference to rice for pilaf. In these cases, it will not be possible to give the soup the necessary thickness, even doubling the filling rate, because they do not contain a sufficient amount of starch.

    1. Step 5

After 10 minutes, add sauté to the cooking rice, turn the heat down and continue cooking.

    1. Step 6

Peel the walnuts and remove the partitions. You should have approximately 100 grams of kernels. Fry them in a frying pan without oil or in the oven for a few minutes.

Crush the cooled nuts in a stone mortar until a homogeneous, oily mixture is formed. Don't despair if in your arsenal kitchen utensils a much-needed item such as a mortar is missing. Nuts can be ground in a meat grinder or chopped in a blender. As a last resort, you can use the simplest method - grate it on a fine grater.

    1. Step 7

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

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

    1. Step 8

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

    1. Step 9

Finely chop the greens.

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

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

  1. Step 10

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

Serve to the table, sprinkled thickly with herbs.

Bon appetit.

Instead of an afterword

For those who do not accept soups without potatoes and carrots, I suggest not denying yourself the pleasure and supplementing the beef kharcho soup recipe with your favorite ingredients. This will only enhance the taste of the finished dish, although it will lose some of its Georgian flavor.

If you decide to cook kharcho with potatoes, place them before the rice. By the time you add the tomato sauté, the potatoes should be completely cooked. Otherwise it will remain damp. It is almost impossible to bring vegetables to readiness in an acidic environment, which is what tomatoes and tkemali are.

The recipe for beef kharcho soup is the simplest. Thick, rich and aromatic soup came to us from Georgia. The main elements are: rich and aromatic broth from beef or veal, although it is not forbidden to take chicken, lamb or pork; a mixture of spices, you can use different ones, but suneli hops and garlic will remain unchanged. There are many ways to prepare this soup with different ingredients, but everywhere there is an oriental aroma that is incomparable to anything else. Prepare young beef kharcho soup with rice according to our proven recipe and your family will be delighted with your culinary abilities. Rather, take a pen, a notepad and write down the simplest, but delicious recipe beef kharcho soup with rice!

Ingredients for kharcho soup:

  • 0.4 kilograms of beef on the bone
  • 2 small tomatoes
  • 3 small onions
  • 80 grams long grain or round rice
  • fresh herbs
  • oriental spices
  • clove of garlic

How to cook beef kharcho with rice:

Let's prepare the meat for kharcho
The beef is cut (necessarily across the grain) into portions and, together with the bone, is filled with 2.5 liters of water. Then it is put on fire. When the liquid boils, the foam is completely removed from the surface, and the fire is reduced to a minimum. Beef broth simmers for an hour and a half. 30 minutes before turning off the heat, add a piece of celery or parsley root to the pan with meat and add salt to taste. After the broth is cooked, the meat is removed from it. The liquid is filtered and set aside.

Cooking vegetables
The onions are peeled, cut into cubes and fried until golden crust.
When the onion turns color golden color, add pieces of boiled meat to the pan and fry for another five minutes. Then three tablespoons of broth are added and left to simmer for about a quarter of an hour.

While the onions and pieces of beef are stewing, cut the tomatoes and place them in boiling water for one minute. Tomatoes are removed from boiling water with a slotted spoon, and the skin easily comes off the vegetable; the peeled tomatoes are cut into small cubes and added to the onion and meat.
“You can replace the tomatoes with two tablespoons of tomato paste or sauce.”
The mixture is simmered for another ten minutes.

Cooking beef kharcho
The broth is placed on the stove and brought to a boil. A stewed mixture of vegetables and beef is poured into the boiling broth.

The rice is washed and poured into the pan, five minutes after vegetables and meat are added to the broth.
Spices such as suneli hops, saffron, basil, black peppercorns, bay leaves are also added to the pan with kharcho. Ground red pepper or slices from a hot pepper pod are also added to add spiciness to the dish.

“The main thing is not to overdo it with spices and hot peppers; the kharcho should be aromatic, not spicy.”

When the rice softens, five minutes before turning off the stove, finely chopped garlic and chopped fresh herbs are added to the soup. You can take parsley, dill and cilantro.
After turning off the heat, the hearty kharcho soup steeps for a short time under the lid and develops on plates.

That's all! The most delicious soup is ready. As you can see, the recipe for beef kharcho soup is not at all complicated. And it's easy to prepare. Although kharcho is considered the first course, the prepared soup, according to all the rules, should be aromatic, thick and rich, in which “a spoon is worth”, and will appeal to all household members.
Bon appetit!
Watch the video, classic beef kharcho recipe

Pour water over the beef, bring to a boil, then reduce heat and simmer for about an hour. Remove the meat and strain the broth.

Fry finely chopped onion on vegetable oil. Cut the beef into cubes and add to the onion. Fry until golden brown.

Then add tomato paste to the meat and onions, simmer for 5 minutes and send everything to our boiling broth. If there fresh tomatoes, can be used instead of tomato paste, peeled.

Grind the nuts in a blender or using a knife, not very finely, as in the photo. Add them to the pan with the broth.

Follow the nuts with rice, pepper, salt and all other spices. Cook beef kharcho until the rice is ready.

When the rice is ready, add chopped herbs to the soup.

At the very end, add the garlic, passed through a garlic press, and turn off the heat.

Let it brew for a couple of minutes and serve. This recipe for preparing beef kharcho with rice will please your loved ones with a very tasty and satisfying dish.

Bon appetit!

Step-by-step recipes for preparing classic Georgian beef kharcho soup with nuts, simplified versions with barley, prunes, sour plums, pomegranate juice

2018-01-05 Marina Danko

Grade
recipe

2045

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

3 gr.

Carbohydrates

3 gr.

55 kcal.

Option 1: Classic recipe for beef kharcho soup

Kharcho is already a classic. A fragrant, spicy and satisfying soup, the national pride of Georgians, along with wines and luxurious barbecue. At any national cuisine there is a similar treasure, and even somewhat similar recipes are on the menus of other nations, but the taste of kharcho is unique in its own way.

Ingredients:

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

Step by step recipe classic soup beef kharcho

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

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

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

Finely chop the peeled onions.

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

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

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

Using a slotted spoon, remove the meat from the finished broth. After cooling slightly, separate the bones, place the pieces of meat in the fryer and turn on the heat again. Let the roast simmer a little with the meat.

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

Wash the greens, shake off the remaining water, and chop finely. Putting the greens in a mortar, add, crushing with special tongs, about a spoonful of garlic, grind into a paste. If you don’t have a mortar and pestle, you can grind the greens and garlic in a regular plate, using the back of a rolling pin.

Pour two tablespoons of suneli hops into a pan with cooked rice and add bay leaves. Lay out the roasted tomatoes, add tkemali, add nut crumbs and herbs mashed with garlic. After simmering on low heat for about ten minutes, turn it off and let it brew.

Option 2: Beef kharcho soup with potatoes: quick recipe

Regardless of which piece of beef you use, preparing the broth will take an hour or more. We offer a simpler recipe for kharcho, which does not require separately cooking the broth. Pieces of pulp are fried together with vegetables, water and other components are added one by one. Everything will take about an hour, and the kharcho will turn out no worse than the classic one.

Ingredients:

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

How to quickly cook beef kharcho soup

Wash the pulp and cut into square pieces. Cut the lard into smaller cubes.

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

Warm up a double bottom pan a little. If you don’t have such a vessel, a cauldron is perfect. Pour a spoonful of vegetable oil into the container and immediately add lard. After rendering the fat, remove the cracklings from it.

Having increased the heat to maximum, wait for half a minute and lower the meat. Stirring, fry the pieces until lightly browned.

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

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

After filling the contents of the pan with three liters of boiling water, immediately lower the potatoes into it. Bring to a boil, leave over medium heat until the potatoes are ready.

When the potatoes become soft, add washed rice to the soup and add salt. After boiling the rice until the rice is ready, season the kharcho with pepper and aromatic hops-suneli. Add the garlic and herbs, bring to a boil and immediately turn off.

Option 3: Beef kharcho soup with plums

Plums are an almost equivalent substitute for Tkemali sauce. So that a beginner can see the difference, some professional chefs explain it this way: “borscht with tomato paste is also borscht, but it tastes better with tomatoes.” A small note: for this recipe, the carrots in the soup are of the unsweetened variety.

Ingredients:

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

How to cook

Take a saucepan with a small reserve in volume; you will need three liters of water, but the rest of the products should also fit. Having brought to a boil, put the prepared meat into the water. Periodically skim off the foam and cook for two hours or longer if necessary.

Set the finished broth aside from the heat and remove the beef. After letting it cool for comfortable cutting, we disassemble it, removing the meat from the bone. Cut the pieces of fat together with the pulp or set aside for sautéing.

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

Heat the frying pan with oil and reduce the heat to moderate. Lay out the chopped vegetables, add plum puree and slightly diluted tomato. Simmer under the lid for up to half an hour, stirring occasionally, not allowing the sauté to burn.

Wash the rice until completely clear water drains from the colander. Shake off the remaining liquid to the last drop and, together with the sauté, add it to the broth. Grind the garlic, suneli hops and hot pepper cut into rings in a mortar. Season and add black pepper.

Cut the tomatoes into slices; for the beauty of the dish, do not remove the skin. Add to the soup and cook for no more than five minutes. Add any greens of your choice, add salt and turn off the heat.

Option 4: Beef kharcho soup with prunes

Nuts for this recipe are only walnuts, it is better not to add almonds, hazelnuts and peanuts at all. Use regular prunes; smoked ones give a unique flavor. To try, you can replace one dried berry with a smoked one, the taste of the soup will change, but it will still be more tender.

Ingredients:

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

Step by step recipe

Clean the meat, rinse and, after drying, cut into large pieces. Remove the fat, lightly melt with a teaspoon of butter in a cauldron, add the meat and brown at moderate temperature. Remove from heat, let cool, add the seeds and pour in three liters of boiling water. Add peppercorns and bay leaves. Set the cauldron to high heat, after boiling, remove the foam with a slotted spoon, without removing the fat, and simmer for two and a half hours.

Finely chop the peeled onions, sweet and, separately, hot peppers, prunes, and tomatoes into different containers. Grind the nuts in a mortar or grind with a blender.

Quickly fry the onion, adding just a little oil, add both types of peppers, then the tomatoes. After cooling, it is also advisable to grind the sauteed mixture in a blender, or when preparing the products, try to grind them more strongly.

Cook the rice until slightly cooked; the grains should remain elastic; rinse thoroughly. Return the casserole with the finished broth to the stove, put the prunes in it and boil for a quarter of an hour, then, stirring slowly, add all the other products except cilantro and garlic, heat for another three minutes.

For more flavor, let the soup simmer for up to half an hour, covering the pot with a thick towel over the lid. Add grated garlic, cilantro, and other herbs if desired. It’s good if you let the soup brew for another hour, then serve, season with rich sour cream, you can serve pickled hot peppers separately.

Option 5: Beef kharcho soup with barley

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

Ingredients:

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

How to cook

Cook the beef by filling it with water to the top in a four-liter saucepan. The duration depends on the “age” of the meat and ranges from two hours or longer. Add the onion to the beef, washing it but not peeling it, just cut it with a cross to the middle.

Peel the second onion and cut it into quarter rings, brown it in butter and add the chopped tomato. For a colorful appearance of the finished dish, cut the tomato with its skin; if you don’t like this addition to the soup, remove it with any in a convenient way, you can also remove the seeds by rubbing on a sieve. Add tomato paste to the sauté, add an incomplete ladle of broth, simmer for up to a quarter of an hour.

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

Add sauteed sauce, sourish Tkemali sauce, salt and taste. Finely chop the hot pepper, garlic and herbs and place in a saucepan. After boiling for ten minutes, add spices to taste, heat for the same amount and turn off. It is recommended to insist on kharcho for no longer than an hour.

Option 6: Beef kharcho soup with pomegranate juice

Pomegranate juice adds a subtle aroma, barely noticeable tartness and slight sourness to the soup. As a rule, in addition to juice, neither plum puree nor Tkemali are added to kharcho. Regardless of whether canned or Fresh Juice, try to eat it fresh.

Ingredients:

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

Step by step recipe

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

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

Peel the onion with the white root and finely chop it, sauté until deep brown, stirring. Rub the tomato, cut into slices, through a colander, remove large pieces of skin, and place the pulp in a sauté pan. After three minutes, add pomegranate juice, increase the heat and immediately turn off after boiling.

Grind the nuts in a mortar or grind them in a blender. Mix the nut mass with sauté and transfer to the soup. Cook until the rice softens and add spices and salt. We time it for five minutes and just before turning it off, add chopped herbs and garlic.

Option 7: Beef kharcho soup without frying

Soups without sautéing are recommended for people with digestive difficulties. It would seem that spicy dishes are already undesirable for them, but in fact, for most, it is not the spices that bother them; you can add less of them, but the presence of fried vegetables. We offer you kharcho without these shortcomings.

Ingredients:

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

How to cook

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

Dissolve the onion into thin slices, strain the cooked broth thoroughly and quickly heat to a boil. Cut the meat, removed from the bones, and put it in the broth along with the onions, set aside for 45 minutes. Meanwhile, rinse and lightly soak the rice, mix Tkemali, tomato and chopped hot pepper. Sort out the nuts and grind them in a mortar, gradually adding garlic and paprika to them.

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

Option 8: Beef kharcho soup in a slow cooker

If you ask people of the older generation which quick soup they remember better than others, the vast majority will undoubtedly remember concentrated kharcho. In just half an hour, a bag of food turned into a flavorful meat soup. We will cook from fresh ingredients, so it will take a little more time, but we hope the soup will be tastier.

Ingredients:

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

Step by step recipe

Wash the pulp, dry it, chop it into small pieces; Rinse the rice thoroughly and soak briefly; Peel the onion and garlic and rinse with water. Finely chop the vegetables, chop the garlic additionally with a knife, leaving one clove.

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

After the program is completed, squeeze out a clove of garlic, sprinkle with chopped herbs, serve sour cream, young onion, and spicy sauce or adjika.

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