Beef Kharcho is a delicious Georgian soup prepared according to classic and new recipes. Beef kharcho with rice in Georgian style

Once I was staying with my aunt. And she fed me a rich and spicy soup - it's called Kharcho. In principle, I am not a fan of Georgian cuisine, but I really liked Kharcho in her performance. And the most interesting thing is that there is nothing complicated in the mechanism of creating such a dish. The first time I came out with a wonderful Georgian beef Kharcho, the main thing is to follow the recipe.

Kitchen technician and utensils: a gas or electric stove, two pots of 3 liters, a frying pan, a scoop, a cutting board, a good sharp knife, a mortar for chopping garlic, a spatula and a tablespoon, a slotted spoon, a fine sieve.

Ingredients

Selection of ingredients

In order for the Kharcho soup to come out rich, beautiful and tasty, it is very important to choose the right products:

You can choose beef in the market, you can buy it in the meat pavilion in the market. The most important criteria - the meat must be fresh and on the bone... Good beef - rich red or burgundy color (depending on the age of the animal), does not ooze blood, has a slight milky smell (especially if it is meat of a cow or young bull). When buying beef from the market, do not be lazy to ask a veterinary certificate for meat - this way you will be sure that it is from a healthy animal.
When choosing rice, pay attention to its purity. Good white rice, little flour in the package... Do not take steamed - ordinary rice, which boils well, will be better for the soup. Check the expiration dates - and rice has them.
It is better to take walnuts immediately chopped... Take a good look at the kernels of the walnut - there should be no raids, "cobwebs", dark spots on them. If you take inshell nuts, pay attention to their cleanliness and the integrity of the shell - the quality of the nut kernel depends on this.

When buying sauce and tomato paste, pay attention to the condition of the container in which they are sold - it must be clean and whole. Take the time to check the expiration dates and storage conditions of these products.
Choose a medium-sized onion- such a vegetable will not be rotten inside. The husk should be a pleasant golden orange color and should fit snugly against the bulb. It is advisable to choose a vegetable without green shoots at the top.
Every housewife has vegetable oil at hand. It is important to remember that it must be transparent, without sediment, with an unfinished period of use and in a whole container.
It is advisable to take sweet peppers from the market and try- suddenly it is not sweet. Even if you buy in a store, pay attention to the appearance of the vegetable. Even if it is yellow or red, it should be without spots, rotten areas, elastic, with a smooth shiny surface.
Garlic is usually sold in heads... Good head, white, no specks, hard. Take garlic without sprouts - sprouted, it is toxic.
When choosing spices, always look carefully at their packaging.... There should be no breaks, the bag should not be overwritten. Check if the seasoning is sprinkled inside the container, if there are no lumps - it is easy to determine by touch. Don't forget to check the expiration dates.

When you have everything ready, and you have stocked up on the necessary products, you can safely start cooking.

Step by step cooking

Before making beef Kharcho soup, you need to thoroughly rinse this beef under running water. Otherwise, all the garbage that stuck to the meat during the transport to your kitchen will be in the soup, which is not very good. And then everything is point by point.

Put 500 grams of beef in a prepared saucepan, pour 1.4 liters of water, add two bay leaves, put on high heat. Be sure to cover with a lid - it will boil faster.
When the meat has boiled, remove the froth with a slotted spoon and reduce the heat. Now the meat should be cooked for at least an hour over low heat under the lid. Ideally - an hour and a half, but there is not always time to wait so much, I know from myself.
When the broth is ready, you need to fish out the meat and leave it to cool. Strain the broth itself through a fine sieve into another pan - so the soup will come out transparent.
Cut the cooled meat into small portions, remove the bone.
Return the chopped boiled beef to the broth, put the saucepan over medium heat and wait until it boils. Remember to put a lid on.
Rinse well 100 grams of rice, add it to the boiled broth with meat, let it boil.
Wash and peel 150 grams of bell peppers, cut into cubes and add to the saucepan immediately after the rice. You can also cut it into strips - do as you like.
While the rice is boiling, fry 100 grams of finely chopped onion in a pan with 15 grams of oil until soft and golden brown.
While the onions are sautéing, prepare the garlic-hazelnut mixture. To do this, transfer 100 grams of chopped walnuts and 10 grams of garlic in a mortar.
Add 70 grams of tomato paste to the fried onions directly in the pan and mix thoroughly.
Reduce the heat, add the prepared mixture of nuts and garlic to the dressing, stir and remove the pan from the stove.
Add the freshly prepared dressing to the boiling soup, stir.
Put 60 grams of Tkemali sauce, 5 grams of ground red pepper, 10 grams of Khmeli-suneli seasoning, chopped small bunch of cilantro, salt to taste, stir, cover.
Turn off the stove after two minutes. The soup is almost ready. He only had to brew for about 10-15 minutes under a closed lid. Bon Appetit!

How to decorate Kharcho soup

Due to the rather large pieces of meat, bright orange color and golden sheen, in my opinion, the soup looks beautiful and appetizing anyway. But my aunt decorates it with fresh chopped herbs. When I eat Kharcho or any other at my mother's, she decorates it with a tablespoon of sour cream. Whoever you like, the final choice is yours.

How to serve soup

Kharcho soup can and should be served for dinner as a first course. But do not forget - it must be infused before serving! I really like to eat it with white bread, my aunt always serves it with grated garlic donuts. As for me, this is overkill, there is enough spice in the dish itself. But if the donuts are without garlic, then it's even great.

Video recipe for making beef kharcho soup

This video demonstrates in detail and clearly the whole process of making Georgian soup Kharcho from beef. It is shown in stages what to add to the saucepan.

If you have thoroughly skimmed off the foam, you do not need to filter the broth - you will save time.
Any — beef soup — is best cooked using meat on the bone - so the broth will come out rich and satisfying.
Rice should be rinsed at least three times by draining the water - so less dirt will remain in it, there will be no sand on the teeth to squeak.
Thoroughly remove seeds from bell peppers - they taste bitter in the soup.
Instead of tomato paste, you can use fresh tomatoes for any spicy — vegetable soup — with rice. Pre-scald them with boiling water and peel them from the skin and stalks - it will turn out even better than with tomato paste.
My aunt grinds nuts and garlic in a mortar. For the sake of saving time and effort, you can “entrust” the nuts to a coffee grinder, and a garlic maker can handle garlic in a second. I tried it - the grinding method did not affect the taste, and it is really easier and faster this way.
It is better to add spices based on your own considerations. If you want a thrill - add more pepper. If you want a spicier taste, increase the amount of Khmeli-suneli seasoning.
Don't worry if a couple of servings remain - on the second day, this soup tastes even better than just cooked. This is one of the few dishes that really needs to be steeped for full flavor.

Cooking options

Today there are many variations on the Kharcho theme. If you want a fatter dish, you can boil it. For lovers of leaner soup options, you can prepare a soup. My aunt, besides pepper, tomatoes or tomato paste and onions, does not recognize other vegetables in the dish. And mom sometimes puts potatoes and carrots in there.

Once I ate such a soup with a friend, she puts a small pod of fresh red pepper in it instead of ground pepper, and replaces the Tkemali sauce with cherry plum. She fry the pieces of meat before returning to the pan. Some cooks use ordinary ground pepper instead of red, allspice in a pot, cilantro is replaced with ordinary parsley. At the same time, celery root is added to the broth during cooking, in addition to lavrushka. Sometimes the aunt adds smoked meats to the beef in the soup - so the taste of the soup becomes even more intense.

How many housewives - so many options for preparing this Georgian soup... If you know how to make the given recipe even better, write. And if you have your own unique variation on the Georgian soup Kharcho from beef - share it with me in the comments!

The recipe for beef kharcho soup is the simplest. A 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 hops-suneli and garlic will remain unchanged. There are many ways to prepare this soup with a different food set, but everywhere there is an oriental flavor incomparable with anything. Prepare young beef kharcho soup with rice according to our proven recipe and your family will be delighted with your culinary skills. Rather, grab a pen, a notebook and write down the simplest but most delicious recipe for beef kharcho soup with rice!

Products for kharcho soup:

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

How to cook beef kharcho with rice:

Let's prepare meat for kharcho
The beef is cut (always across the grain) in portions and, together with the bone, is poured 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 languishes for an hour and a half. 30 minutes before turning off the heat, a piece of celery or parsley root is added to a saucepan with meat and salted 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, diced and fried until golden brown.
When the onion turns golden, pieces of boiled meat are added to the pan and fried for another five minutes. Then add three tablespoons of broth and leave to simmer for about a quarter of an hour.

While the onion is stewed with pieces of beef, the tomatoes are cut and dipped in boiling water for one minute. Tomatoes are taken from boiling water with a slotted spoon, and the skin easily leaves the vegetable, the peeled tomatoes are cut into small cubes and added to the onion with meat.
"Tomatoes can be substituted with two tablespoons of tomato paste or sauce."
The mixture is stewed 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 laid out in a boiling broth.

Rice is washed and poured into a saucepan, five minutes after vegetables and meat are put into the broth.
Spices such as hops-suneli, saffron, basil, black peppercorns, laurel leaves are also added to the pot with kharcho. Red ground pepper is also added, or circles from a pod of hot pepper, to add spice to the dish.

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

When the rice has softened, five minutes before turning off the stove, finely chopped garlic and chopped fresh herbs are added to the soup. You can use parsley, dill and cilantro.
When the fire is turned off, the nourishing kharcho soup is infused for a short time under the lid and develops on the 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 cook. Although kharcho is considered the first course, according to all the rules, cooked soup should be fragrant, thick and rich, in which there is a "spoon", and will please all household members.
Bon Appetit!
Watch the video, kharcho classic beef recipe

Step 1: Prepare the meat broth.

Rinse fresh beef with running cold water, cut into several pieces. Pour water into a large saucepan, put it on high heat, place the meat there. Peel the carrots and onions, wash and place one vegetable at a time in a saucepan. When the water boils, reduce the heat, throw in the bay leaf, black peppercorns and cool salt and cook for 2 - 2.5 hours.

Step 2: Chop vegetables.

When the broth is cooked, remove the meat and vegetables and put them in another saucepan. Garlic needs to be peeled, washed, crushed first with a press, then with a knife, so that it turns into gruel. Grate the remaining raw carrots, cut the onion into half rings or small pieces.

Step 3: Making a roast.

Pour oil into a frying pan, heat over high heat, then reduce it and put tomato paste and garlic there, fry, stirring for 5 - 10 minutes, add chopped onion. When the onions are tender, add the carrots and cook for 3 to 4 minutes. Then pour 1 - 1.5 scoops of broth and salt. Simmer vegetables for another 10 - 15 minutes.

Step 4: Combine all ingredients and add spices.

When the vegetables are stewed, pour the frying into the broth. The boiled meat must be separated from the seeds. Next, peel the potatoes, wash and cut into cubes. Rinse the rice with running water in a sieve or colander. Put all this in a saucepan with broth and frying, season with spices: hops-suneli, adjika and red pepper. When the rice and potatoes are soft, then the kharcho soup is ready!

Step 5: Serve the beef kharcho.

This recipe is for 10 to 12 servings. Serve hot beef kharcho, sprinkle on plates and sprinkle with parsley. You can cut pieces of brown bread or put croutons fried from white bread in sunflower oil in the soup. Enjoy your meal!

When preparing kharcho from beef, it is best to use fresh meat rather than frozen meat. Then the taste of the prepared dish will be much better.

So that during cooking the beef meat juice does not come out, it is better to place the meat in boiling water and cook until tender.

The meat must be cooked under the lid so that the water does not boil away, if this happens, add water (boiling water is necessary).

Real kharcho soup is made from beef with hot spices - try it at home.

For kharcho, we take lean beef with bone, add potatoes (Georgian kharcho may not have it), long rice, always garlic and a set of spices that provide a unique taste of a traditional Georgian dish.

beef on the bone - 400 g
potatoes - 4 pcs.
garlic - 3 teeth.
fresh dill - bunch.
green onion - bunch.

For refueling:

onion - 1 pc.
carrots - 1 pc.
tomato paste - 1 tbsp l.
refined sunflower oil - 2 tbsp. l.
long grain rice - 70 g
salt - 2 tsp
a mixture of hops-suneli - 1 tbsp. l.

We thoroughly rinse a good piece of beef under running water, it is good if it is with a bone, in which case the broth will turn out to be more rich.

Put the meat in a saucepan to boil, wait for it to boil and remove the foam. The primary broth boils for 5-10 minutes, then it needs to be drained, the meat is thoroughly rinsed, covered with clean cold water, and in the secondary broth we cook our kharcho soup with beef.

We clean, wash, cut fresh potatoes. Slicing for the soup is not important, as everyone is used to (straws, cubes). Dip the potatoes into the kharcho broth.

Onion, medium-sized, peeled, cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a coarse or fine grater.

It is better to wash long rice in advance and soak in cold water.

Heat oil in a frying pan with high sides, mix onions, carrots, add a tablespoon of pasta, 150 ml of water, rice, salt, spices. The dressing for kharcho should be thick. Mix everything thoroughly, cover with a lid, and leave to simmer for 15-20 minutes.

Preparing the garlic. We clean the cloves from the husk, and press with a press. We will put it in kharcho soup 5 minutes before it is fully cooked, otherwise if it is boiled for a long time, it will lose its aroma.

Take the beef out of the broth, cool it, separate it from the bone, and cut it into 1.5-2 cm pieces. Put it back into the broth for kharcho. Pour the finished frying with rice there. Cook over low heat for another 15-20 minutes. Don't forget to put in the garlic. Kharcho soup with the most tender beef is ready!

Recipe 2, step by step: beef kharcho soup with rice

There is nothing complicated in the mechanism of creating such a dish. The first time I came out with a wonderful Georgian beef Kharcho, the main thing is to follow the recipe.

Beef 500 g
Water 1.4 l
Rice 100 g
Chopped walnuts 100 g
Tkemali sauce 60 g
Onions 100 g
Vegetable oil 15 g
Sweet pepper 150 g
Ground red pepper 5 g
Seasoning "Khmeli-suneli" 10 g
Garlic 10 g
Tomato paste 70 g
Bay leaves 2 pcs.
Cilantro beam
Salt to taste

Put 500 grams of beef in a prepared saucepan, pour 1.4 liters of water, add two bay leaves, put on high heat. Be sure to cover with a lid - it will boil faster.

When the meat has boiled, remove the froth with a slotted spoon and reduce the heat. Now the meat should be cooked for at least an hour over low heat under the lid. Ideally - an hour and a half, but there is not always time to wait so much, I know from myself.

When the broth is ready, you need to fish out the meat and leave it to cool. Strain the broth itself through a fine sieve into another pan - so the soup will come out transparent.

Cut the cooled meat into small portions, remove the bone.

Return the chopped boiled beef to the broth, put the saucepan over medium heat and wait until it boils. Remember to put a lid on.

Rinse well 100 grams of rice, add it to the boiled broth with meat, let it boil.

Wash and peel 150 grams of bell peppers, cut into cubes and add to the saucepan immediately after the rice. You can also cut it into strips - do as you like.

While the rice is boiling, fry 100 grams of finely chopped onion in a pan with 15 grams of oil until soft and golden brown.

While the onions are sautéing, prepare the garlic-hazelnut mixture. To do this, transfer 100 grams of chopped walnuts and 10 grams of garlic in a mortar.

Add 70 grams of tomato paste to the fried onions directly in the pan and mix thoroughly.

Reduce the heat, add the prepared mixture of nuts and garlic to the dressing, stir and remove the pan from the stove.

Add the freshly prepared dressing to the boiling soup, stir.

Put 60 grams of Tkemali sauce, 5 grams of ground red pepper, 10 grams of Khmeli-suneli seasoning, chopped small bunch of cilantro, salt to taste, stir, cover.

Turn off the stove after two minutes. The soup is almost ready. He only had to brew for about 10-15 minutes under a closed lid. Bon Appetit!

Recipe 3: Georgian beef kharcho (step by step)

beef - 600 grams;
rice - 0.3 cups;
water - 2.5-3 liters;
onions - 3-4 pieces;
walnuts - 0.5 cups;
cilantro - 3 tbsp. spoons;
basil - 3 tbsp spoons;
parsley - 3 tbsp. spoons;
garlic - 3-4 cloves;
hot red pepper - 1 teaspoon;
ground black pepper - 1 teaspoon;
coriander - 1 teaspoon;
cinnamon - 0.5 teaspoon;
hops-suneli - 2-3 teaspoons;
bay leaf - 2-3 pieces;
tomatoes - 100 grams

Cut the meat into pieces with a storno 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 away a lot, we are not afraid, add boiling water. We check the readiness of the meat by how it easily 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, you will think that rice is not enough for this amount of broth. At least that's how it always seems to me. But don't worry, everything will be fine when it breaks down. If you put more, then in the end you will safely get not soup but rice porridge, however, it is also delicious. It happened to me more than once. Let me remind you, one third of a faceted glass for 2.5-3 liters of broth.
Then we wait 15 minutes and make the first bookmark.

The first tab consists of onions, tomato base, ground walnuts and bay leaves. Onions, cut into small cubes, we simmer in two tablespoons of vegetable oil until transparent.

In no case do we bring it to golden color. This is not allowed in this recipe. Add some salt to it in a frying pan to give juice and simmer over low heat. Add tomatoes. In my case, this is a harvest from the summer, 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 heat, stew our onion-tomato mixture for 3-5 minutes and pour it into the soup along with the bay leaves.

We lay the pre-ground walnut.

Put back the pieces of meat. Salt to taste.

After 5-7 minutes, make a second bookmark consisting of ground spices. Namely, from ground red and black pepper, coriander seeds, cinnamon and suneli hops.

The third tab after another 5 minutes. We put finely chopped garlic and a lot of our all chopped greens.

Immediately turn off the heat and insist under the lid for another 5 minutes.

That's all, done.

Pour into a plate and enjoy.

Recipe 4: how to cook beef kharcho soup

In Georgian cuisine, there are various recipes for cooking all kinds of dishes, including kharcho, which is considered one of the most delicious soups. It is prepared from the breast of beef, rice and special seasonings. We offer a recipe for beef kharcho, which can become one of your favorites, primarily because of its spicy and piquant taste and aroma. Indulge yourself and your family with this unconventional dish.

Beef meat on bone 1 kg
Carrots 2 pcs.
Bulb onions 2 pcs.
Garlic 1 head
Rice ½ cup
Tomato paste 4-5 tablespoons
Adjika 1-2 tablespoons
Vegetable oil 5-6 tablespoons
Parsley (dried) 1-2 tablespoons
Bay leaves 1-2 pcs.
1/3 teaspoon table salt
Black peppercorns 10 peas
Ground red pepper ¼ teaspoon
Hops suneli - 1 teaspoon

Recipe 5: classic kharcho with beef (with photo)

The classic kharcho soup is a very hearty and appetizing dish of Georgian cuisine. Beef is usually used to obtain a rich broth, although there are recipes using lamb or other meat. A characteristic feature of kharcho soup is a slight sourness in taste, obtained from tklapi (dried plum pulp) or tkemali plum sauce. In the absence of these ingredients, some housewives add ordinary tomato paste to the soup, but this is not recommended, because the taste of the dish will no longer be the same.

As a rule, kharcho is cooked with hot peppers and plenty of garlic, although you can always control the dosage of "hot" ingredients yourself, adjusting the recipe to suit your personal taste preferences.

beef on the bone - about 500 g;
onion - 1 pc.;
rice - 100 g;
tkemali sauce - 2-4 tbsp spoons or to taste;
hops-suneli - 1 tbsp. spoon;
red hot ground pepper (or chili pod) - to taste;
black allspice - 2-3 peas;
bay leaf - 1-2 pcs.;
garlic - 4-5 teeth;
fresh cilantro - a bunch;
walnuts - 100 g;
vegetable oil - 2-3 tbsp. spoons;
fresh tomatoes - 2 small;
salt to taste.

Fill the beef with water and bring to a boil. Remove the foam and boil the meat for 1.5-2 hours (until tender). Do not add salt yet - throw in only peppercorns and bay leaves. In parallel, finely chop the onions, fry in vegetable oil for a couple of minutes.

Peel the tomatoes, for this we make cross-cuts on the tomatoes.

Pour boiling water over the vegetables and let stand for 5 minutes, after which we immediately rinse with cold water. After such actions, the skin will be removed very easily.

Puree the tomato pulp with a blender or chop it with a knife and load it onto the already soft onion. Cover the pan with a lid and simmer the mixture over low heat for 3-5 minutes.

We extract the finished meat from the broth. Lay the onion stewed with tomato puree.

Next, load the pre-washed rice grains. Cook the soup at low boil for 10 minutes.

Separate the cooked meat from the bone in parallel and cut into arbitrary pieces. Immerse in broth.

Add suneli hops and hot peppers to taste. Instead of ground, you can also use fresh chili - for this, the pod must be cut to length and finely chopped, after having cleaned all the seeds.

Grind the walnuts. You can do this with a blender or in any other suitable way, for example, by grating on a coarse grater or grinding in a mortar. We lay the nuts to the almost ready-made soup.

Add tkemali sauce, which will add a slightly sour taste characteristic of kharcho soup. The dosage of the sauce can be varied according to personal taste. Cook the soup for another 10 minutes. At the end, throw in the salt, finely chopped cilantro and squeeze out the garlic.

We insist the first dish under the lid for 10 minutes, then pour into portioned plates and serve. Classic kharcho soup can be complemented with a piece of fresh lavash.

Recipe 6: the most delicious kharcho soup with beef

Beef kharcho soup is a spicy and somewhat spicy soup that is prepared on the basis of beef. Dried tklapi plums and walnuts are also added to it. In addition, a whole set of all kinds of spices are sent to such a Georgian soup, which subtly emphasize the taste of this dish.

Kharcho is one of the brightest representatives of Georgian cuisine. It is not easy to cook, and by the same time it will take a lot of cooking! However, the result is worth it. Having tasted such a soup once, you will no longer be able to deny yourself the pleasure of eating it again.

Join us in making delicious Georgian kharcho soup with beef. Following the instructions that are given below in the photo recipe, you will not experience any problems during the cooking process!

beef brisket - 900 gr
coarse polished rice - 180 gr
onions - 8 pcs.
carrots - 150 gr
celery - 100 gr
garlic - 5 cloves
cilantro - 30 gr
dried basil - 1 tsp
zira - 1 tsp.
ground coriander - 1 tsp
ground chili pepper - 1 tsp
fenugreek seeds - 5 gr
saffron - 0.2 tsp
sea salt - 1 tsp
vegetable oil - 40 ml
tkemali sauce - 120 gr

We will start preparing our kharcho with meat. It must be washed thoroughly. Then put the beef in a deep saucepan, fill it with water and send it to cook on the stove. Over time, foam will begin to form on the surface of the water, it must be removed. Then the broth will turn out to be beautiful transparent.

As soon as the foam stops forming, we send the washed and peeled vegetables into the broth. Cook all this over low heat for about an hour and a half, until the beef becomes completely soft. Then we take out all the vegetables from the broth, as well as the meat itself. Cool the beef a little, chop it finely and send it back to the broth. You can safely throw out vegetables!

Now let's do the onion and garlic. Peel the onions and chop them finely. We will add them to our Georgian kharcho in passive form. Next, peel the cloves of garlic and also chop them finely. We will add this ingredient at the very end and fresh.

At this stage, we will fry the onion. It should soften and take on a golden hue. After that, you can safely send it to the boiling broth.

Now we send rice to the broth, which should be washed in advance.

Now it is the turn of the spices. They must be mixed in a mortar and crushed well. Then we send the spice mixture to the soup.

Rinse the cilantro well and chop it finely. Then we send it into a mortar with garlic, sprinkle it all with salt. We knead this mixture, but we are not in a hurry to add it to kharcho soup! We will do this at the very end of the preparation.

Now you can acidify our beef kharcho soup.

We use tkemali sauce as an acidifier. We pour it in a little and be sure to taste the soup!

When the rice is ready, send the dressing of crushed garlic, cilantro and sea salt to the saucepan. Turn off the heat and let the dish brew for at least ten minutes.

Georgian beef kharcho soup is ready! It should be served hot, garnished with a sprig of cilantro.

Recipe 7: kharcho beef soup at home

Walnuts 150 g
Tkemali 200 g
Hops-suneli 15 g
Greens to taste
Rice 150 g
Bulb onions 400 g
Garlic 20 g
Vegetable oil 30 g
Salt to taste

Wash the meat, add three liters of cold water and bring to a boil. Remove foam from broth, reduce heat and cook for 1.5 hours. Remove the meat and set aside for now. Peel and cut onions into segments.

Grind the garlic and walnuts in a mortar. To add more juice to the garlic, add a little salt. If you like spicy, you can also crush a piece of chili.

In a large skillet, heat the oil and sauté the onions over medium heat until soft and golden brown.

Pour washed rice and fried onions into a saucepan with boiling broth. Bring to a boil, heat to low and simmer for 15 minutes.

Pour suneli hops into a mortar for crushed nuts and mix.

Add tkemali sauce, a mixture of crushed nuts and garlic to the soup and salt to taste. Boil for 5 minutes over low heat. You can add fresh, frozen or dried herbs to the ready-made soup to taste. I put in the salted cilantro, some dried celery, and garnish with fresh parsley when serving.

Step-by-step recipes for kharcho soup with rice from chicken, beef, pork, lamb, with potatoes and other vegetables

2018-10-19 Marina Vykhodtseva

Grade
recipe

25230

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

3 gr.

5 gr.

Carbohydrates

8 gr.

90 kcal.

Option 1: Soup kharcho with rice - a classic recipe

Kharcho soup with rice - hearty, rich, aromatic and simply incredible in taste, will satisfy your hunger in an instant, be sure. Today we will cook kharcho soup with rice, we will give preference to beef as the meat. In general, you can use any meat - lamb, chicken and even pork - it all depends on your preferences.

The kharcho soup is cooked without adding potatoes, which is unusual for our recipes for soups, but believe me, the soup comes out so rich, with a silky yushka structure, that potatoes will simply be superfluous here. Serve kharcho with a handful of chopped nuts. The color of the soup is amazing, I hope you enjoy it.

Ingredients:

Water - 2 l
Beef - 0.5 kg
Rice - 1 glass
Bulb onions - 2 pcs.
Carrots - 1 pc.
Walnuts - a handful
Salt, pepper - to taste
Hops-suneli - 1 tbsp
Bay leaf - 1 pc.
Vegetable oil - 3 tablespoons
Tomato paste - 1 tablespoon
Kiza, dill - 4 branches each

Cooking process

Prepare all products according to the list. Choose a good piece of beef or veal, rinse the meat under cool water and dry. Cut the meat into small pieces. Next, fry the meat in a pan to

Boil water on the stove, lower the meat and cook the broth for about an hour and a half over low heat.

In the process of cooking, season the broth with salt, add pepper and suneli hops, throw in the bay leaf.

When the broth is cooked, pour the washed rice into it. Cook rice in broth for 20-25 minutes.

In the meantime, prepare the vegetables - peel a couple of onions, rinse and dry. Cut the onion into small cubes.

Peel and wash carrots, dry. Grate the carrots on a medium grater.

Fry vegetables in a spoonful of vegetable oil, then add tomato paste to the pan. Our version uses homemade pasta, you can add tomatoes chopped in a blender. Add a little broth from the saucepan to the pasta.

Put out the dressing for a couple of minutes.

When the rice is ready, transfer the dressing from the pan to the pan, add a handful of grinded nuts to the pan. Next, throw the chopped greens into the pan.

Insist the soup for a couple of minutes, pour into bowls and sprinkle with nuts - serve hot.

Bon Appetit!

Option 2: Quick recipe for chicken and rice kharcho

Kharcho without meat is not tasty. If time is short, then you can use a bird. In this version, the recipe for chicken and rice kharcho, you can use breast or thighs.

Ingredients

800 g of chicken;
150 g of rice;
90 g onions;
70 g of nuts;
three tomatoes;
30 ml of oil;
one carrot;
4 cloves of garlic;
cilantro and spices.

How to quickly cook chicken kharcho

It is better to cut the poultry in portions right away, so as not to get it later, not to waste time. We put it in a saucepan, add a couple of liters of water, cook chicken broth for no more than half an hour, do not forget to remove the foam.

After half an hour, add the washed rice, stir it so that nothing sticks to the bottom.

We put a frying pan, pour in a little oil, throw in onions, fry, add carrots, cook together. We rub or chop tomatoes, pour in. We simmer for about five minutes.

Finely chop the nuts, add to the almost finished rice. Let it simmer for two minutes, add vegetables from the pan. Salt and pepper Kharcho, let it boil for a couple of minutes. We introduce cilantro with garlic and, without letting them boil, immediately turn off the stove.

If chicken breast is used for the broth, that is, fillet, then the rice can be filled in after two minutes of boiling, that is, the cooking time of kharcho will be even less.

Option 3: Kharcho with potatoes and rice

One of the most popular options for kharcho soup with potatoes and rice. It turns out satisfying, tasty, not very expensive. Potatoes are in every home. You can cook with absolutely any type of meat at your discretion.

Ingredients

a kilogram of meat (lamb, pork, beef);
three potatoes;
two onions;
3-4 tomatoes;
head of garlic;
0.5 tbsp. rice;
3.3 liters of water;
some oil;
cilantro, hops-suneli, allspice.

How to cook

We put meat in cold water, send it to cook. We throw in allspice. As soon as foam appears, and it will definitely be, you need to collect everything. Cook until the meat is soft, then take it out, cut into pieces.

We peel the potatoes, cut them, put them in the broth, the meat can not be returned for now, let the pieces retain their shape. Cook the potatoes for about ten minutes, then add rice to it, salt.

Fry the onion in oil, add chopped tomatoes. Sometimes carrots are also put here, then it needs to be sautéed with onions, then seasoned with tomato. Fry together, add suneli hops.

Check the rice, as soon as it is cooked, put the meat and vegetables out of the pan. Boil.

Chop the garlic. Add the cilantro greens, which are often substituted for parsley, to the saucepan. Turn off the stove, let the kharcho stand for a while.

By the way, this version of kharcho can be served with sour cream or mayonnaise, unlike other types of soup, with which popular additives are not always combined.

Option 4: Pork kharcho with rice (ribs)

One of the most satisfying options for kharcho with pork and rice. For its preparation, you can take any meat, here, for example, ribs. They are convenient in that they are immediately cut into portions.

Ingredients:

800 g ribs;
100 g of round large rice;
2-3 tomatoes;
a pair of onions;
a spoonful of pasta;
one carrot;
2/3 st. nuts;
cilantro, hops-suneli;
a head of fresh garlic;
50 g fat (oil can be used).

Step by step recipe

Cut the ribs into pieces, put them in a saucepan, add a couple of liters of water, prepare a regular broth. Unlike other pieces of meat, ribs are cooked quite quickly, after 40-50 minutes we add washed rice to them.

Fry chopped onion and carrots in a large saucepan. First add the tomato paste. In a minute, she will reveal the color, fill in the grated or cut into small cubes tomatoes. Simmer until then. Until the rice is cooked.

Grind the nuts, put them in a saucepan with rice, salt the kharcho. After two minutes, add the vegetables. We simmer everything together for another ten minutes on low heat.

There is just time to peel and chop the garlic, chop the herbs. Season the nut soup with pork and rice, turn off the stove.

You can cook kharcho not only with fresh pork and rice, but also with the addition of smoked meats. It is enough to throw a couple of ribs or other pieces into the pan for the Georgian soup to open up with new flavors.

Option 5: Lamb kharcho with rice

A rich version of Georgian kharcho with lamb, rice and walnuts. The ingredients simply indicate seasonings, you can use a mixture of hops-suneli or choose something else to your liking.

Ingredients

1.5 kg of lamb;
1.5 tbsp. rice;
5 onions;
200 g of nuts;
1 carrot;
2 peppers (bulgarian);
150 g tomato paste;
oil, spices, garlic.

How to cook

Wash the lamb, add three and a half liters of water. Prepare a rich broth. After that, take out the lamb, cut it, pour the washed rice instead.

Chop the onion into strips, carrots and peppers about the same. There are a lot of vegetables, so we take the largest frying pan. We heat the oil, fry the onions and carrots, add the pepper, after another two minutes the pasta. Fry lightly with tomato, scoop up a ladle of broth, add to the sautéer.

Chop nuts, put them in a saucepan, return the meat, let it boil well, add vegetables with tomato paste.

Grind herbs, garlic, prepare seasonings. We put it all in a saucepan, stir it. Kharcho is ready!

There is a lot of soup according to this recipe. If the family is small or the dish is being prepared for testing, then it is wiser to make half of the norm.

Option 6: Pork kharcho soup with rice

Another recipe for pork kharcho with rice, but the technology is already different. This soup is best cooked in a cauldron, the meat will be deliciously fried in it, the broth will delight you with a magical taste.

Ingredients

600 g pork (pulp);
120 g of rice;
5 cloves of garlic;
1 tsp hops-suneli;
0.5 tbsp. nuts;
120 g onions;
200 g of tomatoes;
1 carrot.

How to cook

Cut the pork into cubes, like on a shish kebab. Throw in a preheated cauldron and lightly fry. If there is no fat on the meat, then you can drip a little oil. As soon as a crust appears on the meat, pour boiling water over it, cook for 50-60 minutes, start rice, salt.

Fry the dressing in a skillet: sauté onions and carrots, add grated tomatoes or replace with pasta, let stew.

A couple of minutes before cooking, add the nuts to the rice, let it boil, add vegetables, spices. We turn down the fire. We simmer kharcho under the lid for about ten minutes. Turn off the stove, open the cauldron, add garlic and herbs. Let the kharcho soup stand a little longer.

You can also cook kharcho with ribs, that is, pre-fry. As they secrete a lot of fat. Part can be removed before adding boiling water, used for frying vegetables.

Option 7: Kharcho with beef and rice

To make kharcho soup with rice and beef, you can take meat on the bone. It gives the richest broth. Rice, as expected, is better to take large and round.

Ingredients

a kilogram of beef (as much as possible);
5 tomatoes;
4 tablespoons of pasta;
4 onions;
a glass of round rice;
0.3 tbsp. oils;
3 bell peppers;
a bunch of cilantro;
head of garlic.

How to cook

Pour the washed beef with water, make a broth. We take out the meat, put the washed rice. Chop the beef, remove the bone.

Chop the onion in half rings, fry until golden brown, do it all over high heat. Add the pepper cut into large strips, continue to fry, add the pasta, and after a minute, the tomatoes. Now we turn down the fire, simmer the vegetables until soft.

We transfer everything from the pan to the pan with kharcho, salt, after boiling, add the beef. Let it boil for a couple of minutes, add garlic, herbs, turn off the stove.

Fresh garlic is indicated in all kharcho recipes. But if he is not at home, then we can safely replace it with a dried analogue. In this version, the garlic can even be brought to a boil, but it is better to just let the kharcho stand a little longer.

Option 8: Kharcho soup with rice and pickled tomatoes

This recipe is perfect for winter, when fresh tomatoes do not taste good, and their price is simply cosmic. For the dish, we just take salted tomatoes or in our own juice.

Ingredients

700 g of meat (any);
150 g onions;
400 g of tomatoes;
1 carrot;
a handful of nuts;
seasonings, oil;
100 g of rice.

How to cook

Prepare the broth with two liters of water. Cook until the meat is tender, the time will depend on the type chosen. We take out the meat, cut it, put it back, add rice to it, stir it, salt it right away, but only a little.

We cut onions and carrots at random, fry in oil. As soon as they are browned, add chopped canned or salted tomatoes. They can be chopped or ground with a blender. We simmer for five minutes.

We throw chopped nuts into the kharcho, let it boil, lay out the vegetables. We boil for another two minutes. Season the kharcho with herbs, garlic, pepper and laurel.

Kharcho without cilantro is not kharcho, but in our latitudes they very often dislike this green, replace it with parsley, dill and even onion feathers. This is not correct, you can try adding cilantro in parts, starting with small portions, gradually its taste will become less outlandish.

Option 9: Classic kharcho soup with rice and beef broth

For the preparation of the classic kharcho soup with rice, you can take any cuts of beef, but the weight of meat without bone is indicated. You can add them additionally to get a rich broth. It is advisable to choose large and round rice for kharcho, you can use unpeeled species, they are useful and do not boil over.

Ingredients

0.5 kg of beef;
140 g of rice;
4 tomatoes;
2.5 liters of water;
2 onions;
100 g of walnuts;
40 g cilantro;
40 ml of oil;
25 g of garlic;
1 tbsp. l. hops-suneli.

Step-by-step recipe for classic kharcho soup with rice

You need to start cooking soup with broth. Pour more water into a glass than indicated in the recipe, as some will boil away. We lower the washed beef, cook for at least two hours until soft. Then we take out the piece.

We put the washed rice into a saucepan with hot broth, we begin to cook it. It is important to rinse thoroughly or even slightly soak the cereal in cold water to remove excess starch, which increases the turbidity of the broth.

As soon as rice fell asleep, we proceed to vegetables. Chop the onion into strips, let its quantity not scare you. Heat oil, add vegetable, fry until golden brown.

Pour the tomatoes with boiling water for a couple of minutes, peel off the skin and cut into cubes. First add the hop-suneli seasoning to the onion so that it reveals the aroma, and then pour the tomatoes. Cook until the tomatoes are soft.

Nuts for kharcho are used only for walnuts, it simply cannot be otherwise. The kernels need to be crushed. It is best to grind with a blender, coffee grinder. But if there is nothing like that, then just finely chop, grate. We put them in a saucepan, to half or 70% ready-made rice. Fat from walnuts will immediately appear on the surface, this is good.

Cut the meat, return to kharcho. Checking rice. Is it boiled? We shift the vegetables from the pan, let it boil well and turn it off immediately. Add chopped garlic and chopped bunch of cilantro. Stir, cover, leave for two minutes. Black bread, tkemali sauce are served with kharcho, additional cilantro will be useful.

If suddenly the tomatoes are light or not aromatic enough, then you can additionally add a couple of spoons of tomato paste to the sautéing process, the look and taste of kharcho will only improve from this.