Homemade kharcho soup - 5 simple and delicious step-by-step recipes with photos

Pour the soup into bowls, sprinkle with herbs and onions, enjoy the taste! Bon Appetit!

Chicken kharcho soup

Real Georgian kharcho involves the use of beef, but the preparation of such a soup takes a lot of time. Modern housewives, who so want to please their loved ones with this spicy dish, have learned how to make it without much time consuming. They replaced traditional beef with chicken, which cooks much faster. Kharcho, cooked with chicken meat, is less fatty, so it is well suited for those who follow the figure. Try to cook the soup according to our recipe and your dish will sparkle with new flavors!

Ingredients:

• Chicken meat - 1.3 kg.
• Rice - 100 g.
• Carrots - 0.25 kg.
• Onions - 0.25 kg.
• Garlic - 3 cloves.
• Walnuts - 70 g.
• Fresh parsley - 50 g.
• Celery - 25 g.
• Fresh basil - 25 g.
• Tomato paste - 20 ml.
• Adjika - 5 ml.
• Tkemali - 40 ml.
• Vegetable oil - 40 ml.
• Water - 3 liters.
• Flour - 20 g.
• Salt and pepper to taste.
• Bay leaf to taste.

Cooking method:

1. My meat. We cut it into large pieces and put it in a saucepan in which we will cook the soup.
2. Fill the chicken pieces with water, put on fire and bring to a boil, gradually removing the foam. When the water boils, turn down the fire.
3. Add salt to the broth to taste, as well as a whole onion and carrots, cut in half. Cook until the chicken is cooked.
4. We take out pieces of meat and vegetables, and filter the broth.
5. We cut the bird, separate it from the bones and return it to the broth again.
6. We clean raw carrots and onions. Then we pass the carrots through a coarse grater, and finely chop the onion.
7. We send vegetables to a preheated pan, add flour, mix and fry.
8. After 2 minutes, add tomato paste, adjika and tkemali to them. Simmer for another 2-3 minutes and remove from heat.
9. Grind nuts and finely chopped garlic (you can pass it through a garlic press).
10. Rinse the rice thoroughly.
11. Add the rice to the broth when it boils and cook for 10-15 minutes.
12. Add the frying to the pan and cook until the rice is soft.
13. Add the garlic-nut mass, half of the chopped herbs and spices.
14. Cook for another 5 minutes.
15. When the soup is ready, cover it with a lid and let it brew for 10-15 minutes.

When serving, add the remaining herbs. This soup may differ slightly from the traditional Georgian kharcho, but it remains the same rich, rich and appetizing! Enjoy your meal!

Kharcho with tomatoes

The kitchen is a great place to experiment. Kharcho with tomatoes is one of such experiments, because you will not find this vegetable in the traditional recipe. Tomatoes are a great substitute for plum or cherry plum sauce, which is sometimes very difficult to find. The departure from the generally accepted Georgian recipe does not take away its traditional name from the soup, but, on the contrary, gives it a peculiar flavor. Try to cook this dish according to our recipe, and you will be convinced of it!

Ingredients:

• Beef - 1 kg.
• Carrots - 1 pc.
• Onions - 3 pcs.
• Garlic - 4 cloves.
• Tomatoes - 300 g.
• Celery - 25 g.
• Walnuts - 100 g.
• Fresh herbs to taste.
• Flour - 30 g.
• Salt to taste.
• Ground black pepper to taste.
• Hmeli-suneli - to taste.
• Bay leaf to taste.

Cooking method:

1. First, we prepare all the products that are needed for the soup. Wash vegetables, peel and cut into pieces. We also wash the meat well and dry it with napkins or paper towels.
2. Put a quarter of an onion, carrots, celery and meat in a saucepan. We fill all this with water and put it on fire for an hour.
3. At this time, we prepare the tomatoes. Pour boiling water over them, and then cold water - this will help us to easily remove the skin. Chop finely.
4. We transfer them to a dish that is convenient for cooking, boil and pass through a sieve so that the output turns out to be a mass similar to mashed potatoes.
5. Dice the onion.
6. In a separate deep bowl (you can use a mug), grind the garlic with a special mortar with walnuts, adding broth to them. Then add the suneli hops (if not, you can replace it with cinnamon) and ground black pepper.
7. Remove the meat from the broth when it is cooked and let it cool slightly. At this time, we filter the broth.
8. In a saucepan (you can use a deep saucepan) simmer chopped meat, onions and a little broth for 10 minutes.
9. Add tomato puree there and simmer for another 10-15 minutes.
10. While the meat and vegetables are stewing, dilute the flour with warm broth and grind well so that the mass is free of lumps.
11. We send flour to meat, bring to a boil and simmer for another 5 minutes.
12. Reheat the strained broth, add meat with onions and tomato puree to it.
13. Bring to a boil, add the garlic-nut mixture, bay leaf and let everything boil a little for 3-4 minutes.

When serving, sprinkle the kharcho with tomatoes with herbs. Bread and salt!

Kharcho soup with white wine and lamb

It is not surprising that the well-known Georgian soup can conquer any gourmet. The kharcho contains a sour base, which is created with the help of tklapi or its substitute - tomatoes. To achieve a similar taste, many cooks also use dry white wine, which helps the dish acquire a "sourness". If you have not yet managed to try such a variation of kharcho, then you should definitely prepare this splendor of Georgian cuisine according to this recipe. Kharcho soup with white wine and lamb will make you feel like a real gourmet!

Ingredients:

• Lamb ribs - 1 kg.
• Potatoes - 150 g.
• Carrots - 150 g.
• Onions - 2 pcs.
• Garlic - 5 cloves.
• Cilantro - 1 bunch.
• Tomatoes in their own juice - 200 g.
• Rice - 250 g.
• Vegetable oil - 2 tbsp. l.
• Dry white wine - 2 tbsp. l.
• Coriander - 1 tsp
• Red and black ground peppers (hot) - 1 tsp.
• Salt to taste.

Cooking method:

1. We prepare the meat: wash it, peel it off and dry it with a paper towel.
2. Place the ribs in a frying pan with high sides. Place the fat side down and fry each side for 5 minutes.
3. Peel the carrots and onions, cut them into small pieces and fry in a clean pan.
4. Grind coriander seeds (you can use ready-made seasoning), mix them with salt, red and black peppers.
5. Add wine, a mixture of peppers with coriander and carrots with onions to the ribs.
6. Mix everything well and salt to taste.
7. Turn the tomatoes into a homogeneous mass using a blender, pour into the soup and bring to a boil.
8. Then add 2 liters of water and after boiling, cook for about 35 minutes.

Tip: Make sure your pan holds the required amount of water. It is best to use a cauldron.

9. We clean the potatoes and cut them into small pieces.
10. Rinse the rice thoroughly with water.
11. We fill in the potatoes and rice with the broth and cook everything for another 20 minutes.

After the expiration of the time, the kharcho soup made of white wine and lamb will be ready! You can safely serve it on the table, sprinkling with some herbs! Your soup is delicious! Bon Appetit!

Kharcho soup in a slow cooker

It's great when there is a friend in the kitchen who always helps to quickly create culinary masterpieces. We're talking about a multicooker.It is known that the process of preparing a Georgian dish is a little troublesome and rather long, since beef, which is a traditional ingredient, is far from being cooked quickly. You also need to constantly stand at the stove and watch the soup. The multicooker will help you not only save time and simplify cooking, but also turn kharcho into the hero of the dining table. No one can resist your delicious, rich, spicy soup made from this miracle technique!

Ingredients:

• Beef - 600 g.
• Long grain rice - 150 g.
• Garlic - 5 cloves.
• Onions - 3 pcs.
• Parsley - 1 bunch.
• Black pepper - 10 peas.
• Walnut - 0.5 cups
• Tomato paste - 2 tbsp l.
• Tkemali - 150 g.
• Ground red pepper (hot) - 0.5 tsp.
• Hops-suneli - 1 tsp
• Bay leaf - 2 pcs.
• Flour - 2 tbsp. l.
• Salt to taste.

Cooking method:

1. Fry walnuts in a dry frying pan, stirring constantly.
2. Pour into a blender bowl and grind (you can also use a mortar).
3. Using the flat side of the knife, crush the peppercorns and transfer them to the nuts.
4. Grind the garlic and add it to our mixture as well.
5. All of the above ingredients are thoroughly chopped in a blender bowl.
6. Wash the beef, dry it and cut into small pieces.
7. Chop the onion finely.
8. In the multicooker, select the "Browning" program and turn it on for 20 minutes. Pour 2 tablespoons of vegetable oil, pour the onion into the bowl and fry for about 7 minutes.
9. During this time, we prepare the rice: we thoroughly rinse it under water and pass it between our fingers.
10. When the onion is ready, add pieces of meat to it, mix well and continue to fry for another 10 minutes.
11. At this time, pour some water into a glass, add flour there and stir thoroughly so that there are no lumps. Pour the meat pieces with the resulting mixture and simmer for 1 minute.
12. Add tomato paste.
13. We fall asleep tkemali and a mixture of chopped walnuts, pepper and garlic.
14. Pour 2 liters. water.
15. Salt to taste, add rice, bay leaves and spices, mix everything thoroughly.
16. Then we select the "Soup" mode, set for 1 hour and 30 minutes.

While the soup is being prepared, you can safely go about your business, and our reliable friend will do everything for you! Eat to your health!