Kharcho soup is a Georgian dish that has gained popularity on almost all continents of the world. And, if in its traditional design, they prepared beef meat soup with rice on a special acidic basis with spices and spices, today there are a lot of options for making kharcho soups. And all of them are rightly considered classic. Indeed, any cuisine of the world is divided into regional cuisines, traditions, recipes, geographical and other conditions of which make their own adjustments to one or another world dish.
Kharcho classic soup - general principles of preparation
As a rule, classic kharcho soup is cooked from a large amount of meat: pork, beef or veal, lamb, and even chicken meat. Meat for the dish should be selected carefully, it should be fresh and not lean, and not too fat. The product is washed thoroughly, first cooked in a single piece, then it is cut into portioned pieces and boiled together with the rest of the ingredients.
Also a mandatory ingredient in classic kharcho is mainly rice cereal. They take either round-grain varieties or long-grain varieties; steamed rice is not put in this dish. But in some countries, classic kharcho soup is prepared either without cereals at all, or by replacing rice with pearl barley.
Also, a huge amount of seasonings, spices and herbs are added to the dish. Suneli hops, tarragon, basil, garlic, dill, cilantro - and that's not all. Very often, tkemali plum sauce is added to the soup, it can be prepared independently or purchased in a store. If you couldn’t get the sauce, don’t worry, you can use pomegranate juice instead.
1. Classic beef kharcho soup
Ingredients:
• 300-350 grams of beef brisket;
• 80-100 grams of rice;
• two onions;
• two cloves of garlic;
• chili pepper pod;
• 50 grams of tomato paste;
• 20 ml of vegetable oil;
• 10 grams of suneli hop;
• 15 grams of tklapi;
• one and a half liters of water;
• fresh cilantro.
Cooking method:
1. Wash the breast and cut into medium slices. Boil in slightly salted filtered water until tender.
2. Take out the finished beef, filter the broth.
3. Pour the oil into the pan, spread the chopped onion, chopped garlic, chopped herbs, tomato paste, suneli hops in a special press. Mix everything thoroughly, simmer for five to seven minutes.
4. We spread the aromatic mixture, meat, tklapi, straw-dried prunes and washed rice into the broth.
5. Cook for ten minutes, after which we turn off the gas, and in the kharcho spread the crushed capsicum.
6. We insist, serve, decorating with greens.
2. Classic lamb kharcho soup
Ingredients:
• 600 grams of fresh mutton (ribs);
• a pound of meaty tomatoes;
• two sweet peppers;
• salt;
• two onions;
• grows. butter;
• Bay leaf;
• one carrot;
• parsley (greens and spine);
• pepper peas;
• six small cloves of garlic;
• 60 grams of rice cereal.
Cooking method:
1. Gently chop the lamb brisket along the ribs.
2. Lightly fry each piece in a preheated pan, adding 10 ml of vegetable oil.
3. We take out the meat on a plate, and put finely chopped onions, grated carrots, chopped parsley root in the same pan.
4. Transfer the meat to the pan, pour two liters of water, salt. We cook an hour until the mutton is fully cooked.
5. We pass through a meat grinder blanched tomatoes and peeled seeds and stalks.
6. Rinse the rice thoroughly.
7. As soon as the meat is cooked, put the grits, fried and twisted vegetables into the pan.
8. Cook for ten minutes, add spices, if you need more salt, chopped garlic, herbs. Tom 5 minutes, turn off the gas.
3. Chicken classic kharcho soup
Ingredients:
• domestic chicken;
• 50 grams of flour;
• half a glass of tkemali;
• half a glass of chopped nuts;
• two onions;
• three cloves of garlic;
• 10 grams of suneli hop;
• 5 grams of crushed cilantro seeds;
• a couple of branches of fresh cilantro;
• half a pod of pepper;
• salt, bay leaf, saffron.
Cooking method:
1. My chicken carcass and put in a pan with water, cook until tender, do not forget to remove the foam if necessary.
2. Take out the finished carcass, cut it into pieces.
3. Onion cut into small cubes, simmer until tender in a saucepan, pouring a few tablespoons of the broth.
4. Add the chicken, simmer for fifteen minutes, then pour the flour, mix, simmer for about five minutes.
5. Pour the remaining broth, spread the tkemali, walnuts, all the spices that make up the soup, chopped herbs and garlic, simmer kharcho for ten minutes.
4. Classic pork kharcho soup
Ingredients:
• 500-550 grams of pork (shoulder);
• two and a half liters of water;
• 130 grams of rice cereal;
• one hundred grams of walnuts;
• 5-8 peas of black pepper;
• four cloves of garlic;
• three small onions;
• parsley root;
• a quarter of a teaspoon of saffron;
• 20 grams of parsley;
• 10 grams of cilantro;
• 30 grams of flour;
• 10 grams of suneli hop;
• 5 grams of coriander seeds;
• a third of a pod of chili pepper;
• salt;
• grows. butter.
Cooking method:
1. Carefully washed and dried paprika napkins are cut into small cubes in diameter no more than three centimeters.
2. Put the meat in a saucepan, pour water.
3. Cook for an hour and a half, occasionally removing the foam. Half an hour before readiness, add a little salt to the broth.
4. Fry a finely chopped onion in a pan until transparent, add flour, mix. Continue to fry, stirring, until the onions become beautifully golden in color.
5. We take out the cooked meat, filter the broth.
6. Rinse thoroughly, pour in the broth, add the onion, meat, chopped parsley root, grated coriander, peppercorns, bay leaves. After boiling over medium heat for fifteen minutes, add salt if necessary.
7. We chop the walnuts, add to the soup, add the hops-suneli, saffron, chopped parsley, pepper, and pour in the tkemali.
8. After five minutes, add cilantro greens and garlic crushed in the press.
9. Turn off the gas, insist before serving for about ten minutes.
5. Classic Kharcho Soup of Chicken without Rice
Ingredients:
• kilogram domestic chicken;
• salt;
• half a glass of tkemali;
• 60 grams of cornmeal;
• one and a half glasses of peeled walnuts;
• hops suneli;
• black ground pepper;
• allspice;
• cilantro seeds;
• green cilantro;
• chili pepper;
• cinnamon;
• cloves;
• two to three cloves of garlic;
• vegetable oil;
• small onions.
Cooking method:
1. Pour two and a half liters of water into a large pot.
2. Put the washed chicken, cut into two parts.
3. Bring to a boil, remove the formed protein foam with a slotted spoon, reduce the heat and sprinkle the broth with salt, cook the chicken for 30 minutes.
4. In the meantime, while the meat is being cooked, pour vegetable oil into a frying pan with high sides or a stew-pan, slightly heat it and fry onion, chopped a quarter with rings, on it.
5. We take out the finished meat from the broth, cool, filter the liquid itself.
6. Remove the skin from the chicken, separate the meat from the bones, cut the chicken into pieces.
7. Spread the meat to the onion, pour a couple of spoons of the broth, mix, cover the stewpan with a lid, simmer for about ten minutes on a low heat.
8. Add the cornmeal, stir well, pour the remaining broth about one and a half liters.
9. Stew the soup for fifteen minutes, after which we pour the tkemali sauce.
10. In a bowl, crush nuts, add all the spices and spices, as well as chopped garlic. Pour a couple of spoons of broth, mix thoroughly.
11. Pour the aromatic mixture into a languishing soup, keep on low heat for about twenty minutes.
12. Serve, sprinkled with plenty of herbs.
6. Kharcho classic soup with tomatoes
Ingredients:
• kilogram of beef;
• three onions;
• half a glass of pearl barley;
• pepper, salt;
• four large meaty tomatoes;
• garlic;
• cilantro;
• dried basil;
• hops suneli.
Cooking method:
1. Boil the meat, add the broth for half an hour until cooked.
2. We take out the finished meat, cut it, filter the broth.
3. Fry chopped onions, add meat and spices to it, pour a few tablespoons of the broth, close the stewpan with a lid, simmer for ten minutes.
4. Blanch and chop the tomatoes, spread them to the rest of the ingredients, simmer for at least ten minutes.
5. Pour clean, washed, previously soaked pearl barley into the broth, cook it until tender.
6. Combine boiled barley, broth and stew with vegetables in one pan.
7. Pour greens, garlic, cook all together for five minutes. We serve.
7. Classic smoked kharcho soup
Ingredients:
• half a glass of rice;
• 300-350 grams of hunting sausages;
• one and a half liters of water;
• one large onion;
• greens, salt, bay leaf - to taste;
• acute adjika - to taste.
Cooking method:
1. We clean and cut sausages into small pieces or thin rings.
2. Pour water into a saucepan, bring it to a boil, put the prepared sausages and thoroughly washed rice. Cook for fifteen minutes until rice is cooked.
3. Add the onion, a couple of spoons of adjika, salt to taste, laurel leaves.
4. Tomim no more than five minutes, sprinkle with chopped fresh herbs, serve, pouring into plates.
8. Classic beef kharcho soup with prunes
Ingredients:
• 400 grams of beef per bone;
• three onions;
• 120 grams of rice cereal;
• two large tomatoes;
• ten prunes;
• salt:
• garlic;
• parsley, cilantro, dill;
• 5 grams of hops-suneli;
• 30 grams of celery root.
Cooking method:
1. Cook for about an hour and a half broth.
2. Half an hour before the meat is ready, put the celery root in the broth, salt.
3. My prunes and pour water for fifteen minutes. After we take out, drain the water, cut into small cubes.
4. Take out the prepared meat, cool and cut into small pieces. Filter the broth.
5. Separately, pass the onion.
6. Blanched tomatoes: first, dip them in boiling, then in cold water, remove the skin. Cut into small cubes.
7. Put the chopped meat, tomatoes, sautéed onions, washed rice into the broth.
8. Cook for about ten minutes until rice is ready, add spices, garlic and prunes.
9. Stir, boil for five minutes.
10. Before serving, we insist under a closed lid for a while, sprinkle abundantly with chopped greens.
Kharcho classic soup - tricks, useful tips
• Kharcho is believed to be a spicy dish, where it is appropriate to use a large amount of garlic, hot seasonings, spices and chili peppers, but this is not so. Be moderate when using these ingredients when cooking. All of them should add flavor to the dish, and not interrupt the taste of each other.
• Cilantro is the same integral part of the soup, as, for example, meat, but be careful with it. She has a rather specific taste, which not everyone likes. If you are afraid that your family will not like cilantro, do not add it to the soup you are preparing, it is better to chop this greens in a small bowl and simply serve it on the table.
• Try to keep a meat to water ratio of one to four when cooking meat. So the broth will turn out tasty and rich.
• It is not recommended to cook garlic for a long time, otherwise the soup will get an unpleasant taste of digested garlic, it is best to put it at the very end.
• Use, if possible, a lot of any fresh herbs, it will give the soup a bright summer flavor.
• Try to grind the spices in the mortar yourself. The rich aroma and taste of the dish will please you much more than when using the same, but powdered spices.
• Meat for soup can be cooked, as a whole piece, or previously cut into portions. In the first case, it is convenient to remove the meat from the broth to filter the latter. In the second - meat, cut into pieces, cooks much faster.
