How to cook beef kharcho - a proven recipe and detailed recommendations. Step-by-step recipe for making classic beef kharcho soup with rice

Soup kharcho is a traditional dish of national Georgian cuisine. And translated from mother tongue means "beef soup". Therefore, in his traditional performance it is made exclusively from beef. Although there are recipes where they cook it from lamb, chicken, and even fish. For example, I somehow managed to eat a soup with the same name from sturgeon. By the way, very worthy and tasty soup.

In fact, this dish is a rather thick, spicy spicy soup made from meat, rice and walnuts, with an abundance of spices, garlic and various vegetables that each housewife adds to her taste. Although there are recipes,. And it seems, what kind of soup can it be without carrots, potatoes, bell peppers?!

So - maybe! And it turns out incredibly tasty.

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

Plums are dried in thin layers, broken off right amount for soup and soak. However, not everyone has the opportunity to use it, so the plum is replaced with tkemali sauce, fresh sour plums (such as cherry plum and blackthorn), tomato paste, tomatoes and even pomegranate juice.

There are many ways and options for preparing kharcho. Starting with whether meat is fried or boiled, and ending with whether vegetables are put or not, unchanged in classic version cooking, the fact remains that three ingredients must be present in the soup - this is beef, plum tkemali and grated walnuts.

Today I propose to consider some of these classic recipes.

This is the recipe I make most often. Usually in all the soups that I cook, I put a large number of vegetables. I like this recipe precisely because it contains no carrots, no bell peppers, no potatoes. And despite this, it turns out just amazing in taste.

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

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

Cooking:

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

Wash the meat, you can cut it into large pieces, add water and put to boil. I will cook in a three-liter saucepan, I take a full saucepan of water. During the time that the meat will be cooked, the water will boil away, and just make room for the rest of the ingredients.

It is not recommended to pour water into the pan during cooking!

Keep an eye on when the broth starts to boil. Along with this, foam will begin to form, which must be carefully removed. Don't let the water start to boil too much. Otherwise, all the foam will go into the broth and will float there in the form of flakes.

I have already mentioned in one of my articles.

2. As soon as the water boils, reduce the fire and cook the meat until cooked for at least 1.5 - 2 hours, avoiding too intense boiling. The water should only bubble slightly. At the same time, the lid should be covered, but a lye is left so that again there is no strong boiling.

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

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

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

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

Cook for 40 - 45 minutes.

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

This will make the soup thick and rich.

Prepare rice for either 5 or 6 tablespoons - this is for a three-liter saucepan, depending on what soup consistency you would like to get. I will add 5 tablespoons.

7. When the onion has boiled for the right amount of time, add tkemali sauce, tomato paste, a piece of hot red pepper to the broth, let it boil for 5 minutes, then put rice in the broth. Boil 10 minutes.

If there is no whole red hot pepper, then at the end of cooking, you can add ready-ground red pepper. Both should be added according to taste, someone likes it spicier, someone vice versa. But you still need to add a little, it is necessary for taste.

Whole peppers have varying degrees of bitterness depending on the variety, so add them with care.

8. In the meantime, it is boiled, sort out the nuts, removing the partitions and shells, and crush them.

Peel the garlic, chop, add to the nuts and continue to grind until a homogeneous mass is obtained.

9. Separately crush black peppercorns in a mortar.

You will also need to salt the broth. Then try, and if there is not enough spiciness, add red ground pepper to taste.

11. Bring to a boil and cook for 5 minutes. Then put a bay leaf and add pre-chopped greens. You can use cilantro or parsley, but I have basil today.

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

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

13. Cut fresh herbs, onions as desired. Put salt and pepper on the table. I cook medium spicy kharcho, since our granddaughter loves it very much, and she will not eat very spicy. But the husband, on the contrary, eats very spicy soup. For such a case, we put on the table, what may be needed.

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

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

Video on how to cook Georgian kharcho soup

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

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

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

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

Kharcho soup with beef at home

We will need:

• beef meat - 800 gr
• onion - 2 heads
• tomato - 1 pc.
• rice - 0.5 cup
• walnuts - 100 gr
• tomato paste - 1 tbsp. a spoon
• paprika - 1 teaspoon
• tkemali sauce - 2 tbsp. spoons
• garlic - 1 head
• cilantro - bunch
• red spicy capsicum- taste
• hops-suneli - 1 teaspoon with a slide
• salt, red and black ground pepper - to taste
• vegetable oil - 3-4 tbsp. spoons

Cooking:

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

2. Heat half the oil in a pan and fry the sliced ​​\u200b\u200bpieces in it. It is not necessary to fry strongly, the meat should only lightly brown.

The fire during frying should be large so that the meat is quickly "sealed" in a golden crust and retains its juice inside.

3. Transfer the fried pieces to a saucepan and pour hot water over them.

Bring to a boil, while carefully skimming off the foam. During the intensive appearance of foam on the surface, it is better not to leave the stove, remove it until it is completely gone in the pan.

Boil the meat until cooked for 1.5 -2 hours over low heat, while there should be no intense boiling.

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

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

6. Then add paprika and tkemali sauce. If you do not have sauce, then in this case, limit yourself to tomato paste.

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

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

Soaked rice should also be sent there, the water from which must first be drained. Stir, bring to a boil and reduce heat again.

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

Cook for 15 minutes.

10. Cut the cilantro stems and cut the leaves.

Peel and mince the garlic. Cut red hot pepper into pieces.

11. Put everything in a bowl or mortar and grind. Leave some cilantro for serving.

12. Grind the nuts separately.

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

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

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

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

16. Pour kharcho soup into bowls, sprinkle with onions and herbs. Eat with pleasure!

According to this recipe, you can cook soup using chicken. In that case, it will cook much faster. And it will be just as delicious.

And of course, you should not say that you can also cook it with lamb and pork.

But today we have a topic classic kharcho, so we cook exclusively from beef.

Classic soup recipe with vegetables and nuts

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

We will need:

• beef meat - 600 gr
• onion - 1 - 2 pcs
• carrots - 2 pcs
• tomatoes - 3 - 4 pcs
• walnuts - 100 gr
• hot chilli pepper - to taste
• allspice - 2 - 3 peas
• cloves - 2 - 3 buds
• hops - suneli - 1 teaspoon with a slide
• vegetable oil- 4 tbsp. spoons
• greens, onion, garlic - for serving

Cooking:

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

2. Heat 2 tablespoons of oil in a frying pan and fry the meat on it. At the same time, the fire must be large so that the meat is quickly “grabbed” with a crust. So we can keep all the juice inside.

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

4. Grate the carrots and add to the pan.

As a rule, carrots are not used in the traditional classic version of cooking. But there are recipes where it can be added to soup. And worse from this kharcho does not get. On the contrary, the dish becomes brighter from it and another one is added - a sweet note.

5. Fry everything together for 5 - 6 minutes, or even a little less. But be careful not to burn anything. This will make the broth cloudy.

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

7. Cut the tomatoes into cubes and fry in the remaining oil. Tomatoes need to choose red and juicy, always ripe. They add color and flavor.

If you cook kharcho in winter and it is difficult to find ripe juicy tomatoes, then you can use purchased ones and use them with juice. Or maybe you have your own stocks of such tomatoes. Or you can use tomato juice.

If you use fatty meat for cooking, and the broth turns out to be very fatty, then it is best to remove this fat by pouring it into a frying pan and fry the tomatoes on it. So the soup will not be too oily.

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

After cutting, add it to the tomatoes. Salt the tomatoes and stir. Simmer until the tomatoes are soft.

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

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

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

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

Here we have such a beautiful, fragrant and tasty soup. Eating this is an absolute delight!

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

In addition, these methods also depend on which of the regions of Georgia it is cooked in. So, for example, not everywhere it is prepared with nuts. There are recipes where they are not added to the soup. Nevertheless, the soup still has a name known to us.

Kharcho is not always cooked with rice. Prepare it with the addition of other cereals. It can be millet, or pearl barley.

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

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

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

And today we have prepared three very delicious options, on the basis of which you can cook any kind of kharcho soup, adding to it those ingredients that you like, or which are in your refrigerator.

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

Enjoy your meal!

Hello my dear! Today I will tell you how to cook kharcho soup. It is considered the Georgian national dish. And in the classic version, it is prepared only with beef with the obligatory addition of tkemali sauce and spices. Although, we calmly cook it with other meats, as well as add other types of sauces. Well, what to do, people like to fantasize in their kitchen.

My husband and son love this first dish very much, as it is very thick, it has a lot of meat and spices. True, for me personally it is a little spicy, which does not prevent it from being eaten for dining table along with his family. And how not to please your men if they ask.

My husband is a fan of eating two deep plates at once, although you can’t tell from the outside, he’s frail. But this is an indicator that it is cooked really tasty. That's when he doesn't ask for an addition, it's worth thinking about what I did wrong. Therefore, with such appetites, I have to cook first courses almost every day in a five-liter saucepan (!).

Kharcho is always cooked very thick, so you need more products than for a regular dish. It must contain a lot of meat. A real man's meal.

What meat is best for this dish? If we talk about beef, then the brisket on the bone is ideal.

A characteristic seasoning for it is the Georgian spice utskho-suneli. But it can be difficult to find such a spice in our country, except perhaps only in the markets where representatives of the Caucasian nationality trade. Therefore, it is most often replaced with suneli hops, which can be found much more often on the shelves of our stores.

And, of course, tkemali sauce is a sauce made from red plums or cherry plums with a sour-spicy taste. Spices, garlic and herbs are also added there. Without this sauce, our dish would not be complete.

Since this dish is still Georgian, we will start our review from our native roots. I once asked for this recipe from a Georgian cook who works in a cafe not far from my house. I was 25 years old, and he seemed to me a kind grandfather. He made it so meaty, spicy and rich, just awesome.

Here, all the proportions here are indicated for a three-liter pan, so count on your dishes.

Ingredients for a 3L pot:

• Beef on the bone - 1 kg
• Rice - 4-5 tablespoons
• Carrots - 0.5 pcs
• Onion - 2 pcs
• Tomatoes - 2 pcs
• Adjika spicy - 1 tablespoon
• Tkemali sauce - 4-5 tablespoons
• Suneli hops - 1 incomplete tablespoon
• Garlic - 4-5 cloves
• Black ground pepper - to taste
• Sugar - a pinch
• Salt - to taste
• cilantro, parsley

To make the broth lighter, put the beef in water for a couple of hours to soak.

Cooking method:

1. Place chopped pieces of meat, a whole head onion and half a carrot in a saucepan, cover with water and put on the stove. When the broth boils, remove the foam, salt, cover and cook the broth until the meat is ready.

2. In the meantime, let's do the frying. Finely chop the onion. Cut the tomatoes on top with a cross and pour boiling water over them, then remove the skin, it will easily come off. Then chop finely.

3. Heat up the pan and pour vegetable oil into it. Fry the onion until golden, then add the tomatoes. Sprinkle with suneli hops and ground black pepper. Mix everything well and simmer for 2 minutes.

4. After two and a half hours, the meat should already be well boiled. Take out the onion and carrot. They won't be needed here anymore. And add well-washed rice to the broth.

6. Bring the broth to a boil. Then cover with a lid and simmer for about 15 minutes until the rice is done.

7. In the meantime, you can chop the cilantro and parsley. Cut into small pieces. Here, to the greens, squeeze the garlic. Mix them together.

8. The soup is ready, turn off the heat, add greens and cover for 10-15 minutes. He needs to insist. Then you can serve.

Step by step recipe for soup with potatoes and rice

Somehow it turns out that we are more familiar with potatoes, although this will already be a slight deviation from the classics. Well, why not experiment? We are kings in our kitchen. What we want, then we turn back.

Ingredients:

• Beef with bone - 500 gr
• Rice - 0.5 cup
• Potatoes - 5 pcs
• Suneli hops - 1 teaspoon
• Garlic - 3 cloves
• Onion - 1 pc.
• Carrots - 2 pcs
• Tomatoes - 3 pcs
• Red and allspice ground pepper - to taste
• Greens - bunch
• Salt - to taste
• Bay leaf - 1 pc.

Cooking method:

1. Cut the meat into portions and place in a saucepan. Send the bone without cutting it too. Pour in water and set to boil. When the broth boils, remove the foam.

It is not necessary to cut the meat, you can put the whole piece to boil, and then remove it from the bone and cut into portions.

2. Grate carrots on a coarse grater. Finely chop the lures and place in a heated pan. Fry a little, and then add the carrots and fry until golden brown.

3. Cut the tomatoes crosswise on top, scald them with boiling water and remove the skin. Then finely chop and add to the pan, reduce the heat a little and continue to simmer.

If there are no tomatoes on hand, you can use any tomato sauce or adjika.

4. Add pepper and suneli hops, tkemali sauce, pour in a little broth and mix. Close the pan with a lid and simmer the vegetables for 10 minutes.

5. In the meantime, let's deal with potatoes. Peel and cut it the way you are used to - slices, cubes or straws. It does not matter.

6. When the meat is cooked, remove the large piece with the bone from the pan and divide it into pieces. Pour the potatoes into the broth. Put out the roast. Bring to a boil and stir in the washed rice. Boil for another 20 minutes.

7. It remains to finely chop the greens (dill, parsley or cilantro - your choice). Grind the garlic or squeeze it through a special press. Then put everything in an almost ready soup, add bay leaves there and stir.

8. After two minutes, remove from the stove, cover with a lid and let it brew for 7-10 minutes. After that, you can treat your family to a delicious, fragrant stew.

Video on how to cook real Georgian kharcho with tkemali

And for those who love video recipes, I found a wonderful, detailed and understandable material.

Even traditional recipe Soup in Georgian can differ from different housewives in the general composition of the products. And each will claim that she has the most real recipe. Well, I just suggest you try different variants and decide for yourself which is better.

Ingredients for a three-liter pan:

• Beef - 600 gr
• Onion - 2 pcs
• Tomatoes - 4 pcs
• Rice - 6 tablespoons
• Walnut - 100 gr
• Hot pepper - 1 pc.
• Parsley - 1 bunch
• Tkemali sauce - 2 tablespoons
• Garlic - 3 cloves
• Allspice - 1 teaspoon
• Suneli hops - 1 teaspoon
• Dried Basil - 1 teaspoon
• Dried cilantro - 1 teaspoon

Now look at how this Georgian dish is prepared.

It turned out rich, spicy and very tasty kharcho. Prepare it for your men, I think they will be pleased. After such a first dish, the second is not needed. He is so nutritious.

A simple and quick recipe for tkemali sauce at home

As I said, kharcho cannot be considered complete without this sauce. But where to buy it? In fact, it is not necessary to run around all the stores to find this sauce. You can make it pretty quickly at home too. I offer an express recipe for this Georgian sauce from available products.

We only need:

• Any kind of sour plums - 750 gr
• Garlic - 1 head
• cilantro - bunch
• Suneli hops - 3 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon

Cooking:

1. Rinse the plums and remove the pits. Then transfer to a saucepan, add 50 ml of water and put on fire until boiling. Then cook for another 10 minutes.

2. Then grind the plums through a sieve so that the peel separates and everything turns into gruel.

3. Add salt and sugar to the mashed mass, put it on a slow fire until it boils. When it boils, add chopped cilantro, garlic and suneli hops. Simmer for 2 more minutes and the sauce is ready. It can be stored in glass jar in a refrigerator.

Thus, you will get a wonderful homemade sauce for meat, fish and, of course, for our kharcho. As you can see, it cooks quickly. If desired, you can also add ground red, allspice or black pepper.

Well, here we met with a wonderful Georgian kharcho. If someone else has not yet tried to cook it, then it's time to start. I hope I was able to convince you how easy it is to prepare. The main thing is to boil the meat, and the rest will not have to be cooked for a long time.

I wish you new exploits in the kitchen. Enjoy your meal.

Who and when said that kharcho soup is made from lamb? It's like dressing Olivier salad with sunflower oil. Almost blasphemy, both in relation to the soup and in relation to the Olivier salad. Kharcho, Georgian national soup is made exclusively from beef.

Most often, when specifying a recipe, they specify which area of ​​Georgia the recipe belongs to. There are soups in Georgian, Megrelian, etc. But the essence of the soup - spicy beef soup with tkemali and nuts, remains unchanged. The soup is very spicy, spicy, with an abundance of garlic and herbs. Much thicker than the soups we're used to, and the "soup should be half liquid" rule is not respected.

Now the soup is prepared from various meats: pork, lamb, veal, and even poultry. But in the very name kharcho (Georgian ხარჩო) - literally: beef soup, “dzerokhis khortsi kharshot”.

Kharcho is always a sour base - tkemali plums. When cooking, tkemali is often replaced with more affordable tomato paste. However, there is an option to use not tkemali, but the so-called “sour lavash”. This is not bread, as many people think. This is the dried pulp of tkemali or dogwood. Fruit puree is dried in the sun in the form of huge cakes - pita bread. They are called tklapi (ტყლაპი) - break off a piece as needed, soak and add to soup or other dishes.

In recipes, kharcho can often be found - tklapi, a piece like a palm. Second essential component- walnuts.

It is worth saying that in the Caucasus, probably, only wine is prepared without walnuts. In addition, walnuts are the basis of the most famous bazhe sauce in the Caucasus, which is little known by name in our country, but the Satsivi dish is well known, which actually is a bird (meat, fish) in bazhe sauce.

Well, meat. Not lamb, not pork, not poultry. Only beef, preferably fatty, or with a bone (there is enough fat). Beef kharcho soup, just like that! You can hear a lot of fair arguments in favor of this or that recipe, that this or that component cannot be added to the soup, etc. But do not forget that the recipe, like that of two neighbors, differs like an apple from an oyster. Be simple.

How to cook delicious kharcho soup?

Ingredients

• Beef 400 grams
• Garlic 1 head
• Carrot 1 pc
• Onion 2 pcs
• Fig 3-4 Art. l.
• Parsley, dill, cilantro 1 big bundle
• Tkemali (mashed potatoes) 0.5 cup
• Spices: suneli hops, salt, black pepper taste
• Walnuts (kernels) 0.5 cup

1. Cooking kharcho soup is not fast. It's even long, if with a soul. It is too long! No need to rush.

   Ingredients: beef, nuts, carrots, onions, tkemali, garlic, herbs (dill, cilantro, parsley), rice, spices

2. Lots of controversy over the quality of beef. Usually only fatty brisket is recommended. Once a familiar Caucasian let slip that it is better to cook khashlama from the brisket, and for kharcho take a piece of beef with a marrow bone, there will be enough fat in it, and the fat will be better. I checked, he's right. A piece of beef with a bone is great for soup. Remarkably, young veal is significantly inferior to old beef.
3. Bring 1.5 liters of water to a boil in a large saucepan and cook the whole piece of beef in it at a low boil. Cook for a long time. A couple of hours at least. The broth for the soup should turn out to be rich and “strong”.
4. Next, remove the beef from the broth, remove all the bones, and cut the meat into pieces: large or small - it does not matter. But I recommend cutting in portions, large enough. Return the chopped beef to the boiling broth.
5. Peel carrots and onions. Cut the carrot into cubes. The onion should be cut into thin strips, but not in the usual way, but along the onion. Such cutting will keep the fibers in the onion, and the onion will not turn into porridge when cooked. In the Caucasus, carrots are not added to kharcho, so carrots are at your discretion.
6. Next, tkemali is added to the boiling broth. This is the most important point the whole process. For two liters of soup, I recommend adding 2 full tablespoons of tkemali puree. Or cut 100 grams of fresh cherry plum, removing the bones. Or add a soaked piece of tklapi measuring 10 × 10 cm. If it so happened that the tkemali was not prepared or had already been eaten, well, what to do - add tomato paste. I will speak for myself - I add tkemali and quite a bit (1 tsp) of tomato paste - only for color, well, I like red kharcho, I cannot deny myself the pleasure. The broth should be noticeably sour. However, later the acid can be adjusted pomegranate juice.
7. Let the soup boil and after 5 minutes add chopped carrots. Boil the carrots for exactly 10 minutes.
8. Add chopped onion, bring to a boil and cook covered with a lid at a low boil for half an hour.
9. While the broth with vegetables is cooking, prepare the peanut dressing.
10. Sort through half a glass of walnut kernels, carefully choosing the remains of the shell and partitions. I recommend lightly roasting the nuts in a dry frying pan until a pleasant smell appears. Grind the nuts in a mortar until smooth and traces of nut oil appear.
11. Peel and grind the garlic in a mortar, along with nuts. But this is unprincipled. Strictly speaking, garlic can be simply grated.
12. After the allotted time, add rice to the soup. Once upon a time, when I was little, my father added rice to the soup, which boiled in the form of the letter "X". Since then, I have had a stable association - soup with the letters X is kharcho ... Take rice with a long grain.

    Add rice and continue cooking

13. Rice should cook for exactly 10 minutes.
14. Only then nut-garlic dressing is added to the kharcho. The soup is cooked for another 15 minutes. During this time, the rice will cook to the desired condition. By the way, turn on the hood at full power, otherwise the smell will drive household milestones and even neighbors into the kitchen, and they will actively interfere with you.
15. By the way, did you notice that no salt or spices have been added yet??
16. Only after the nuts and garlic have been cooked for 15 minutes, we begin to add spices.

    Homemade spice mix for kharcho

17. Spices in kharcho are the subject of many disputes. Usually kharcho needs a lot of coriander. Peas are coarsely crushed and added. You need pepper, Imeretian saffron, bay leaf, coarsely ground hot pepper, etc. Most of cooks adds a Caucasian spicy mixture "hops-suneli" to the soup. Khmeli-suneli (ხმელი-სუნელი) literally translates as "dry spice". It is not spicy, but incredibly fragrant and spicy. Slightly bitter. The composition of suneli hops is often very different, but it usually contains dry herbs (basil, dill, mint, hyssop, marjoram, savory), hot red pepper, coriander, bay leaf, fenugreek.
    The composition of the "full" version of hops-suneli is very complex, abbreviated versions are often used.

    

Find perfectly verified real recipes for beef kharcho on the site of the fulfillment of culinary desires. Learn how to properly select and cook the famous soup. Check out the variations with tomatoes, pomegranate juice, prunes or adjika. Create a Georgian restaurant at home!

The guarantee of a first-class cooked meal is right choice components. Real Georgian kharcho - beef soup with rice and fragrant walnuts. There are many variations of the soup in Georgia, but the main ingredients remain the same: rich meat broth, dried tklapi or tkemali plum puree, and necessarily chopped walnuts. For a rich broth, a large piece of fatty beef meat on the bone is suitable. The type of rice doesn't really matter. The main thing is that it was not a cut and not steamed grains.

The five most commonly used ingredients in beef kharcho recipes are:

Interesting recipe:
1. Wash the beef, cut into fairly large pieces.
2. Put in boiling water.
3. Carefully remove the resulting foam.
4. Salt, add a bay leaf and black peppercorns.
5. Cook for one and a half to two hours.
6. Fry the chopped onion with flour until transparent.
7. Grind walnuts with a blender or in a mortar.
8. Cut steamed prunes. Mince the garlic.
9. Rinse thoroughly.
10. Remove the meat from the broth and lightly fry with the prepared onion.
11. Pour rice into the broth. Boil for 7-8 minutes.
12. Pour nuts into the soup, then meat and all other components.
13. Season with spices and tkalpi.
14. Keep on fire for another 15-20 minutes.
15. Add greens and pour the soup into bowls.

The five fastest beef kharcho recipes:

Helpful Hints:
. If for some reason the foam was not removed during boiling, then the first broth must be drained and kharcho should be cooked on the second broth.
. If not everyone likes a large amount of greens, then it can be added not to a common pan, but to plates to taste.

Soup kharcho

Are you interested in Caucasian cuisine? Try to cook Georgian beef kharcho according to our recipe family recipe With detailed photo and video description.

1 h 30 min

245 kcal

5/5 (8)

If you have just started your acquaintance with the classic cuisines of the world, I suggest you turn your attention to the traditional Georgian beef kharcho soup. Why this particular dish? The fact is that kharcho is not without reason a subject of national pride.

Georgia - you can literally fall in love with this soup "from the first spoon". Very fragrant, rich and satisfying kharcho with an almost elusive flavor of rice has long become one of the most beloved soups in our family, and we begin to learn how to cook it almost from childhood.

Did you know? The original recipe for this amazing dish has been lost for a long time, and we cannot now reliably find out exactly what ingredients were used for kharcho at the time when the soup was invented. However, it is reliably known that the dish included beef, walnuts and tkemali, so if you want to cook a real kharcho, make sure that all these components are available.

Kitchen tools

Prepare ahead of time all the tools, utensils and appliances that you will need in the process of preparing classic beef kharcho:

• a saucepan or pan with a thick bottom and a non-stick coating with a volume of 3 liters or more,
• a spacious frying pan with a diameter of 23 cm, deep bowls (several pieces) with a capacity of 300 to 700 ml,
• teaspoons,
• cotton or linen towels,
• tablespoons,
• measuring cup or kitchen scale
• fine sieve,

• grater medium or large,
• slotted spoon
• sharp knife,
• wooden spatula,
• kitchen potholders,
• cutting board,
• It is also recommended to keep a blender or food processor with a chopper ready to prepare some ingredients properly for adding to the soup.

You will need

The foundation

Important! Tkemali is based on sour plums, so if you don’t have a purchased sauce on hand, you can easily replace it with four or five fresh plums, chopped in a blender or food processor. In addition, choose coarse-grained rice for your kharcho - this is what is used most often in Georgia.

Additionally

• 4 - 5 cloves of garlic;
• 25 ml sunflower oil;
• 20 g hops-suneli;
• 2 - 3 bay leaves;

• 65 g of tomato paste;
• 6 g red ground pepper;
• 6 g of table salt.

If you wish, you can add other spices to the soup, but remember that kharcho is a spicy dish, and it just needs the appropriate seasonings, especially red ground pepper, which is better not to be replaced with black.

Cooking sequence

Training

Important! If you use a ready-made broth, boil it first without meat, but with the addition of salt and other seasonings, and only then add boiled and cut into pieces beef into the liquid - this way the broth will not evaporate and at the same time “renew” its meat flavor.

The first stage of preparation

Did you know? The main secret cooking the right frying for kharcho - cook it not on low, but on medium heat. With timely frequent mixing, the risk of burning is reduced to a minimum, and the vegetables are fried exactly as the soup recipe requires.

The second stage of preparation

Important! Magnificent kharcho can also be cooked in a slow cooker. To do this, cook the broth using the "Stew" or "Bouillon" program, then pour it into a separate bowl. Pour into the bowl sunflower oil and add vegetables for frying, simmer it in tomato paste for about seven minutes in the “Searing” mode. After that, fill the frying with broth, add the remaining seasonings, put the chopped meat and leave the kharcho to cook, setting the “Soup” program, for about half an hour.

That's all, now you know everything about how to quickly and easily cook the perfect beef kharcho soup. Arrange it on portioned plates, sprinkle with ground or fresh cilantro, parsley, basil or dill and serve - I'm sure your family has already flocked to the incredibly appetizing aroma of the soup.

Try not to keep this dish in the refrigerator for a long time, as meat soups spoil very quickly, and rice tends to fall into one unpleasant lump.