Recipes cooking Georgian "Kharcho. Georgian-style eating kharcho to make it hot. Georgian beef kharcho recipe

The meat is cut into pieces with a reversal of 2-3 centimeters and cook after boiling over low heat for 2-2.5 hours. Or, if you have bones, then cook and then cut.

If the water has boiled strongly - not afraid, pour boiling water. The readiness of meat is checked by how easily it falls apart into fibers, and the connective, sinewy tissues turn into jelly.
If ready, take the meat out of the broth (return it at the very end) and lay the rice, previously washed in cold water, preferably seven times.
Most likely, it will seem to you that there is little rice for such amount of broth. At least I always think so. But do not worry, everything will be fine when it boils. If you put more, then in the end you will get no soup and rice porridge, but also tasty. It happened to me more than once. Let me remind you, one third of a faceted glass of 2.5-3 liters of broth.
Next, wait 15 minutes and make the first tab.
The first tab consists of onion, tomato base, ground walnuts and bay leaf. Onions, cut into small cubes, we stew in two tablespoons of vegetable oil until transparent.
In no case do not bring it to golden. This recipe is not allowed. Salt it in a pan to give juice and simmer over low heat. Add tomatoes. In my case, this is a summer harvesting consisting of ground and boiled tomatoes. You can use tomatoes (a couple of pieces) and even tomato paste (a couple of teaspoons) diluted with water. Increase the fire, for 3-5 minutes, stew our onion-tomato mixture and pour into the soup along with bay leaves.
We lay in advance the ground walnut.
Put back the pieces of meat. Salt to taste.
After 5-7 minutes, make a second tab consisting of ground spices. Namely, from ground red and black pepper, coriander seeds, cinnamon and hops-suneli.
The third tab after another 5 minutes. We put chopped finely garlic and a lot of our all chopped greens.
Immediately turn off the fire and insist under the cover another 5 minutes.
That's it, ready.
Pour into a plate and get pleasure.
Now, I would like to write about some nuances. Note. Of course, this is somehow not familiar, but potatoes are not used in kharcho. Further. There are options for the so-called "acidification" soup kharcho. Namely the use of tklapi. Tklapi is a dried, pre-rubbed pulp of sour plums such as cherry plum or tkemali. Either add fresh cherry plum or tkemali sauce. In short, if this is all there - well, we use it. If not, then, as in our case, we use the natural acid of tomatoes.
I would like to say about walnuts. If without beef it is not a grub, then without nuts it has the right to be. The fact is that after adding nut paste, I would say that the soup loses its visual appeal a little. But here, as they say, the matter of your choice. Without nuts, it will look much more aesthetic and appetizing, but will also lose some touch of Georgian authenticity. Although it is not critical. Well, or just someone does not like nuts. Do not worry, cook without them, anyway you get a real grub.
Here it is. Seem all I wanted to say.
Cook, try. Do not be afraid, and you will definitely succeed. Leave a comment.
Thanks you. Bon appetit, well, to new meetings.

Ingredients:

• Beef 600g
• Onion 2 pcs.
• Tomatoes 4 pcs.
• Figure 6 Art. l
• Walnut 100g
• Bay leaf 3 pcs.
• Parsley root 1 pc.
• Sauce tkemali 2 tbsp. l
• Hot pepper 1 pc.
• Spices (allspice and hops-suneli).
• Garlic 3 cloves.
• Sunflower oil 15 g.
• Greens (parsley, basil, cilantro).

For a roll of greens and pita

• Pita 1 sheet.
• Spread cheese 200 g
• Greens (cilantro, parsley, saffron).

Experienced chefs believe that success in cooking depends on 40% of the quality of ingredients, 20% of talent and 40% of a properly written recipe. Therefore, we can assume that the success of today's soup is guaranteed. After all, the recipe for kharcho in Georgian is made perfectly, with clarification of all the nuances.

Cooked dish about 2 hours. The process of cooking soup has much in common with our soup. Before you perform the steps to prepare the products, you need to stock up with several pans. Do not be afraid of complex manipulations, our site presents a recipe for Georgian kharcho with a photo, which captures all the most important points.

More about the dish

Kharcho soup is often cooked in Georgia, but its counterparts are in cuisines from other countries of the world. The main ingredient in it is beef, and not lamb, as is customary in the inhabitants of the highlands.

The special tcapi sauce gives savory taste to the soup. But it is rarely mentioned in the recipe for Kharcho soup in Georgian, because such a product is almost impossible to buy in local stores. Instead of tklapi, you can use tkemali sauce or, in extreme cases, pomegranate juice.

It is not recommended to replace it with tomato paste. The taste of the soup goes completely different, without a specific taste. A distinctive feature of all Georgian dishes is the presence of a large number of fresh herbs in them and today's recipe is no exception. Cilantro, saffron and parsley will give the soup a unique aroma and amazing taste.

Step-by-step recipe of Kharcho in Georgian

How to cook Kharcho in Georgian?

1. My beef and cut into small pieces, about 2 to 2 cm. Pour 2 liters into the pan. water and pour meat into it. It should cook for half an hour. Periodically remove the foam from the broth skimmer. Remove the cooked beef from the pan and set aside and filter the broth.
2. Put the clear liquid back on the fire and bring to a boil. In the meantime, wash the rice in several waters and pour it into the saucepan with the broth and return the previously taken meat to it.
3. We clean parsley root and rub it on a coarse grater. Onions we get rid of the husk and chop finely. Pour the sunflower oil into the pan, when it warms up, pour the chopped vegetables here.
4. As long as the ingredients are roasted, we will go in for walnuts. They need to grate on a coarse grater. Often, the nuts are ground in a blender, but then the pieces are uneven - some are too small and others are very large. Pour them to the vegetables.
5. Cut the hot pepper in length and remove the seeds from it with a knife, then grind it. We pound allspice in a mortar and pour it out of the hops-suneli into a frying pan.
6. My tomatoes and remove them from the skin. In order to make it easier to get rid of it, we make a cross-shaped incision on the surface and pour boiling water on it for 5 minutes. Chop the tomatoes and send them to the trail for nuts. Simmer for 3 minutes.
7. Pour the contents of the pan into a saucepan with rice. Saffron, basil, my parsley and chop, but not too small. Sent to boil along with all the ingredients.
8. When the Georgian kharcho soup starts to boil, pour the tkemali sauce into it and crush the garlic cloves in the garlic dish. Give the broth for another 10 minutes. boil and turn off the fire.

So, having spent 2 hours of time, we prepared a real Georgian kharcho. It can be eaten with dried bread, garlic buns, but, in our opinion, is ideally suited to it with a roll of pita and greens.

Delicious addition to the soup

Cilantro, parsley, wash my saffron and chop well. Spread pita bread and spread cheese on it. Sprinkle with chopped greens and spin the sheet into a roll. Wrap the pita bread with cling film and place in the fridge for 1 hour so that it takes the desired shape.

  Each region has its own recipe of kharcho

Georgia is a very diverse country. What is accepted for residents of one region is not welcomed by residents of other cities. Therefore, there is no specific recipe according to which all Georgian hostesses would cook.
  Soup is boiled with the addition of various spices and ingredients. But the Georgian kharcho that we have prepared today will surely please your whole family.

It is made from beef with the addition of rice and chopped walnuts on an acid basis of plum puree tkemali.

The characteristic taste and aroma of kharcho consists of a delicate and soft taste of broth diluted with acid and spicy green dressing, the smell of nuts that make up the soup. This dish is also served especially.

Thick rich soup is poured into a plate with national motives. To the table must be served a variety of fresh greens and vegetables.

In modern society, for the preparation of this Georgian dish you can use any products available at home. The main thing is that they are combined with each other. But the sequence of adding to the soup all the ingredients and the presence in the main product dish has not been canceled. Therefore, choose a recipe that you prefer and enjoy the aroma and taste of this Georgian kharcho.

Kharcho in Georgian - the general principles of cooking

Kharcho differs from the usual rice soup in that its consistency is thicker, and the taste due to spices is richer.

Use spices with caution, you can overdo it. If there is puree tkemali, then in addition to cilantro other spices are not necessary to add.

Broth is desirable to cook from fatty meat, so you will get a more noble taste of the dish. For the preparation of suitable: lamb, chicken, pork or beef.

One of the essential components of this dish except meat is rice and tomatoes. It is preferable to choose round rice for the dish.

Garlic and adjika are also necessary ingredients for kharcho in Georgian. They are best added to the already prepared dish.

After the kharcho is ready, let it brew a little. During this time, all the spices and garlic will give their fragrant taste.

Georgian Kharcho - classic recipe with beef

Ingredients:

480 g fresh beef brisket;

90 grams of rice cereal;

250 g onions;

25 g of tkemali sauce or its substitute;

Seasoning hops-suneli;

A pinch of coriander seeds;

A couple of garlic cloves;

90 grams of walnuts;

90 g parsley root;

On a pair of cilantro, parsley and basil twigs;

A couple of black peppercorns;

Pinch of red pepper;

2 liters of water;

1 tbsp. l corn flour or wheat flour;

Bay leaf;

Imereti saffron.

Cooking:

1. Wash, dry, cut off the meat, coarse connective tissue and films.

2. Onions, garlic and parsley root to wash, peel.

3. Soak all greens in cold water to remove dirt and sand, rinse in running water, dry, laying out on a towel or napkin.

4. Rice croup wash thoroughly. Water should be clear.

5. Nuts ceiling in a mortar and pestle.

6. Place the pre-cut brisket in a pot of boiling water. Periodically remove the foam that appears on the broth. If the meat is with bone, you need to strain the broth.

7. Add to the broth washed rice, season with salt. Boil for 10-14 minutes.

8. Add 1/3 of the spices, which consists of onion, chopped and fried with corn meal, parsley root, coriander seeds, bay leaf and crushed black pepper.

9. Add walnuts to the broth.

10. Then put in the sauce and soup 1/3 spices. This part consists of chopped parsley, saffron, hops-suneli and red pepper.

12. Add the third batch of spices to the soup - powdered garlic with salt, chopped greens (cilantro, basil) and let the soup boil.

13. Serve with sour cream or mayonnaise.

Kharcho in Georgian with tomatoes

Ingredients:

Kilogram beef;

180 grams of walnuts;

Tomato paste;

A pair of garlic cloves;

Four red tomatoes;

Three onions;

A pair of cilantro twigs;

Hops-suneli;

Imereti saffron;

Bay leaf;

Cooking:

1. Cut beef meat into strips. Peel, wash and chop onions.

2. Fry the meat, put it in a saucepan, pour boiled hot water over it, cook until ready.

3. Pass the onion and add to the meat pan.

4. Turn nuts into mush (blender, in a mortar or coffee grinder).

5. Peeled garlic in a mortar with salt.

6. Wash the tomatoes, make a cross-shaped incision in the middle, first submerge in boiling water and then in ice water, then peel the tomatoes from the skin and chop.

7. In the soup, immerse tomato paste, chopped tomatoes, garlic, herbs and spices, previously mixed with broth.

8. Nut walnut pulp diluted with broth, send to soup.

9. Infuse the soup for a few minutes and it's ready.

10. The dish will be perfectly combined with garlic croutons.

Kharcho in Georgian with lamb and hot pepper

Ingredients:

200 grams of lamb;

One sprig of parsley;

2 tbsp. l tkemali;

50 grams of rice grains;

A couple of garlic cloves;

One bow;

2-3 art. l tomato paste;

60 g butter;

One hot pepper chilli;

Hops-suneli.

Cooking:

1. Wash the lamb, cut off the film and pour with cool water, put to boil for 1.5 hours. After the elapsed time, pull out the meat and cut it into large pieces.

2. Rice a little fry in butter. Add to the broth.

3. Tomato paste dissolve with hot boiled water and pour into the soup.

4. Chop the onion finely, fry a little, add to the pan in the soup.

5. Rinse greens well, chop finely and send to soup.

6. Peel the garlic, rinse, and grind with salt. Wash hot pepper, but do not cut or clean.

7. Add garlic, pepper and hops suneli with the soup.

8. Boil another couple of minutes, then pull out a pod of pepper and leave the soup to “rest.”

9. Serve such a spicy soup with white bread and vegetable salad.

Kharcho in Georgian with tabasco sauce and prunes

Ingredients:

290 g of beef;

60 g rice cereal;

One bow;

A couple of garlic cloves;

One chili pepper;

2 tbsp. l tomato paste;

1-2 tbsp. l vegetable oil;

Tabasco sauce to taste;

A pair of cilantro twigs;

Prunes;

Cooking:

1. Slice the meat, pour water in a saucepan and boil. First, on a strong, and then on a moderate fire. Remove the resulting foam and, if necessary, decant.

2. Wash rice groats, put in soup.

3. Chop onion vegetables (onion, garlic) and sauté in vegetable oil. Put tomato paste in the passaging, mix and put the whole mass into the broth.

4. Cilantro sort, rinse, chop.

5. Prune wash, chop, add to soup.

7. Cook until cooked meat and rice.

8. Serve with sour cream and garlic sauce, poured into deep dishes.

Kharcho in Georgian with chicken

Ingredients:

480 g chicken fillet;

60 g rice cereal;

A pair of parsley twigs;

One bow;

A couple of garlic cloves;

One carrot;

Tomato paste;

Four tomatoes;

90 grams of walnuts;

Lemon juice;

Two potatoes;

Pinch of black pepper;

A pair of allspice peppers;

Hops-suneli;

Vegetable oil for passaging.

Cooking:

1. Slice the meat, place it in a saucepan of the appropriate size, pour running water over it and put on low heat, cook. If necessary, remove the foam. Boil 40 minutes. Then pull the chicken finely chopped and send it back.

2. Wash the rice grits and send to the broth. Mix.

3. Peel the potatoes, wash, chop into small strips, send in broth.

4. Pre-peeled and washed carrots and chopped onions. Pass in butter until half cooked, put tomato paste at the end. Stir and send to soup.

5. Wash the greens, chop them finely and put them in a saucepan.

6. Cut tomatoes into small cubes, add to boiling soup, send 2 tbsp. l lemon juice, crushed nuts, spices and salt.

7. Cook all together for no more than 10 minutes.

8. Serve with any vegetable sauce.

Kharcho in Georgian with red beans

Ingredients:

340 g of beef;

130 g red beans;

One carrot;

One bow;

A pair of garlic cloves;

Hops-suneli to taste;

30 grams of walnuts;

Two sprigs of parsley;

Tkemali to taste;

Ground pepper;

Cooking:

1. Cut the beef into several pieces, put it in a saucepan for boiling the soup, pour cool water and put in the boil. When foam appears on the broth, remove it with a slotted spoon. Cook a little over an hour.

2. Soak beans (it is better to soak overnight) cook, skimmer put into the soup.

3. Onions and carrots arbitrarily chopped and passaged separately in butter.

4. Crush the garlic cloves with a knife and chop.

5. Spread the soup, sauteed garlic, tkemali and spices.

6. Grind nuts, mix with broth and add to soup. Cook for 30 minutes.

7. Sort parsley sprigs, wash, chop and put into boiling soup. Heating remove.

8. Serve with black croutons.

It is advisable to use when cooking spices with a sweet and sour taste.

If there is no tkemali seasoning, be sure to add hops-suneli to each soup, it will perfectly replace it.

To further reveal the taste of the dish, sprinkle the kharcho with dried or fresh coriander before serving.

Cilantro, if desired, can be replaced with parsley or dill.

Try not to digest rice.

In order to have a real Georgian kharcho, add pomegranate juice to the soup.

If you do not have dry seasonings, then bay leaf and ground pepper are suitable for cooking.

For density, add flour to the soup.

To enhance the flavor, you can add chopped walnuts to the dish.

Do you like Caucasian cuisine? Then the fragrant soup kharcho in Georgian is for you. Kharcho from Georgian beef, aromatic and nourishing meat soup. Prepare it very easy. See and repeat the recipe suggested below ...

INGREDIENTS

• Breast beef - half a kilogram;
• Water - 2 or 2.5 liters;
• Rice - half a cup;
• Onions - to taste (1 or 2 pcs.);
• Sweet pepper - 1 (one) pcs .;
• Tomatoes - to taste (2 or 4 pcs.) Or tomato paste - 1 or 2 tbsp. spoons;
• Garlic - 3 or 4 cloves;
• Vegetable oil - 3 tbsp. spoons;
• Salt - 0.5 or 1 tbsp. spoon;
• Peppers - 1 or 2 pinches;
• Bay leaf - to taste (1 or 3 pcs.);
• Hops-suneli - to taste (0.5 tsp);
• Tkemali sauce - to taste (1 or 2 tablespoons);
• Greens (parsley, celery, cilantro) - 1 bunch.

PREPARATION

• Wash the meat, cut into pieces of about 50 g each.
• Then pour the meat with cold water, bring to a boil (as needed to remove the foam). Reduce the heat to minimum, cover and cook for 30-40 minutes under the lid.
• Wash rice well and soak in water for 10-15 minutes.
• Peel and wash the onions. To cut in cubes.
• Pepper sweet wash, peel the seeds, cut into cubes or straws.
• Wash tomatoes and cut into cubes.
• Preheat pan, pour vegetable oil. Put the onion in the hot oil, fry over medium heat, stirring for 1 minute.
• Put sweet peppers and tomatoes (or tomato paste). Simmer, stirring for 1-2 minutes.
• Add soaked rice and fried meat to the pan and boil the soup until ready (about 20 minutes) on low heat under the lid.
• Wash and chop the greens. Peel and crush the garlic.
• After 15 minutes (5 minutes before the end of cooking) add Georgian-style salt to the kharcho, ground pepper, bay leaf, crushed garlic, hops-suneli, tkemali sauce.
• As well as finely chopped cilantro, celery or parsley.
• Soup Kharcho Georgian ready. Can be served at the table.

Enjoy your meal!

A bit about soup-kharcho

In Georgian traditional cuisine soup kharcho   is kharcho cooked not from lamb, but kharcho cooked on beef. Be sure to put in walnuts walnuts, some spices, some garlic and hot peppers, which give the dish a special spiciness. National Georgian sour-sweet tkemali sauce is used to make light and spicy sourness at the dish (in some Caucasian kitchens, dried marshmallow is used instead of this kind of sauces). And the abundance of fragrant greens will give the soup an extra Caucasian flavor.

Recipe for cooking Georgian beef kharcho

1. For quality soup-kharcho in Georgian   we do not need old beef, but rather a good piece of pulp without excess fat and bone. Peel off any excess film and tendons and place in a pan of suitable size. Fill with water and quickly bring to a boil. Next, make the fire very weak and cook the meat until it is ready. During cooking, be sure to remove the foam from the broth, it can give bitterness and unpleasant taste of the broth and other products. While the meat is boiling, and it is boiling for at least 2 hours, you can do other things. For example, read a book, chat in Odnoklassniki, and it is best to go to http://vertexglobal.ru/partners2/_/ and develop the skills that will help you not only in your personal life, but also in your career, but we continue to cook soup kharcho.
2. Peel and rinse carrots, onions, garlic, tomatoes, bell peppers and hot peppers. Rinse the dill, parsley and cilantro. Throw in a colander - let the excess fluid flow. Rinse the rice in several waters until the water is clear. Walnuts sort out from a small shell.
3. Now we cut all the products and put them into separate plates. In a separate plate, finely chop the greens and mix. Hot pepper cut into small rings. Crush garlic, but not in a flat cake. Fry the nuts lightly in a hot, hot frying pan and grind or grind in a mortar. Chop onions finely. Diced carrots, bell peppers and tomatoes.
4. And here came the meat. Remove the cooked meat from the pan, the broth continues to simmer. The meat is cut into small cubes, as for pilaf. Send back to the pot. Boil for 2 - 3 minutes and pour the washed rice into the pan. Stir and continue cooking for another 15 minutes, with the lid closed.
5. Heat the pan and fry the onions in vegetable oil until translucent. Add sliced ​​carrots, Bulgarian pepper and tomatoes into lightly fried onions. Stirring from time to time, sauté the vegetables for about 10 minutes and lay them out in a kharcho soup. Stir and continue cooking on low heat with the lid closed.
6. After minutes 2 - 3, add the national Georgian tkemali sauce and hops-suneli spices. Stir. After 5 - 7 minutes, put chopped walnuts into the soup. Stir and continue cooking. After 5 - 7 minutes, add crushed garlic and hot pepper rings. Stir, cover and cook further. Cook until done.
7. To enhance the flavor and taste, for 3 - 5 minutes until cooked, we put chopped greens, bay leaf and black pepper in a saucepan. Once again, mix everything, cover with a lid and bring the dish to full readiness. Remove from heat and let it brew for 7–10 minutes under tightly closed lid.
8. Georgian Beef Kharcho Soup   is ready. Unusually aromatic and sharp national Georgian soup is served only hot in deep soup plates with fresh pita bread or bread. To the dish in a separate dish, some still served and not very sharp cold dairy sauces. If the dish turned out very spicy, then a glass of cold Ayran will become your real “savior” after the meal.

Good appetite!

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