Kharcho soup is an excellent option for the cold season. Agree that this is especially important for our country. That is why this dish is especially fond of Russian hostesses. And every family has its own secrets for its preparation. We decided to collect for you the most interesting options, among which you will definitely find the one that is right for you.
If we turn to history, it becomes clear that the kharcho soup is a dish of national Georgian cuisine. It came to our kitchen, thanks to the settlers from this country. For the first time in our country, this dish was presented in the Kremlin, where it gained immense popularity. But Stalin did not like lamb, and then the cooks were asked to change the recipe of the dish. Since then, soup kharcho began to serve with beef.
We do not know for sure whether the history of the appearance of this dish in our country is true. After all, there are still people who claim that these are just rumors. Believe them or not you decide, but in the fact that soup kharcho is a fragrant and interesting dish, we advise you to believe. And it is better to check in practice by preparing a dish according to one of our recipes.
Usually hostesses use when cooking soup-kharcho simple pan. However, for a classic variation of the dish, it is best to use a deep cauldron. That's when the dish will turn out the right consistency.
Vintage soup recipe Kharcho
Despite the fact that the modern kitchen has undergone significant changes, there is a category of recipes, the recipe of which is best left unchanged. We are talking about the old category of dishes. One of these recipes is kharcho soup, which has been brewed in Georgia in ancient times.
His preparation takes you back to the past of this great country. We think that every hostess will be interested in preparing the original Georgian version of this dish for their close people.
- Fat beef (it is best to choose brisket or ribs) - 500g
- Cold water -2l
- Onions - 1 big head
- Walnuts -1.5 glasses
- Sour plums - 0.5 cup
- Cornmeal - 1st ..l.
- Khmeli-suneli - 1ch.l.
- Chilli pepper - 1 pc
- Garlic - 5zubchikov
- Cilantro - 1 bundle
- Bay leaf - 2 leaf
- Black pepper - to taste
- Parsley - 1 bun
For a start, cut the beef into portions. Then we wash them and put them in a three-liter saucepan and pour cold water over it. We set on fire and cook until half ready. Do not forget to remove the foam during boiling. Add the parsley and cilantro to the pan, throw the bay leaf in the same place. Cook our broth for two hours.
Professional chefs advise you to tie parsley and cilantro before adding them to the broth. Thus, you can easily get them after cooking the soup.
Remove the fat from the broth and pour it into the pan. Next on it we fry chopped onions.
While our broth is boiling, we need to do plums and nutty dressing for our dish. To begin, wipe the fruit pulp until smooth, best to use a blender. Before this, remove the peel from the drain and remove the bones. Nuts should be ground, as well as chilli and garlic. You can use the blender again or use a rolling pin for this purpose. Next, we grind the peppers and garlic nuts, add corn flour, a little broth and plums pulp to the mixture. Thoroughly mix our dressing, salt it.
As soon as our broth is cooked, immediately add the stewed onions and the nut-plum mixture to the pan.
Soup with fresh fruits plums should boil for 10-12 minutes. After that, add seasonings to our dish (hops-suneli and peppercorns) and leave to simmer for another 10 minutes. We get cilantro and parsley sprigs from our soup.
Ready to leave the soup with the lid closed to stand for 15 minutes.
It is recommended to sprinkle with finely chopped cilantro before serving.
How to cook soup kharcho
Fragrant, nourishing and rich kharcho soup is good for winter dinners, when it's cold outside and you want to warm up. A popular Georgian dish, something between a meat soup and stew, has long taken root in Russian cuisine. It is difficult to resist him, especially if the kharcho is cooked according to all the rules. But in order to enjoy this dish, it is not necessary to go to a Caucasian restaurant. Let's talk about how to properly cook delicious kharcho soup at home with the observance of Georgian traditions.
What is Kharcho
No one knows when the kharcho recipe first appeared in Georgian cuisine. It is known that once the word “kharcho” was called beef in a walnut sauce and thin slices of dried plum mashed potatoes. A little later, rice was added to the kharcho, and now in the Caucasus it is believed that the real kharcho is cooked from beef, tklapi, walnuts and rice. In the summer months, plum puree is replaced with fresh plum or tkemali sauce. It is allowed to add other products to the dish, because in different regions of Georgia kharcho is prepared in its own way, and each recipe claims to be a classic. Delicious beef broth with spicy plum sourness, a delicate flavor of walnuts and a spicy aroma of spices and herbs remains unchanged. Sometimes plums are replaced with prunes, tomatoes, tomato paste or pomegranate juice.
Cooking soup Kharcho right: preparing meat
Classic Kharcho soup made from beef, but since there are many different recipes for this dish, it is permissible to use lamb, pork and chicken. Meat should be the freshest and highest quality. It is best to take beef with bone, pork ribs or fillets, lamb brisket, scapula or neck, and if you decide to cook chicken kharcho, thighs and breasts will do. The meat is well washed, cleaned of films and tendons, and whether to remove bones and fat is a personal matter for each hostess. Some cooks believe that the bones make the broth saturated and fragrant. If you cook a dietary version of kharcho, then the fat, of course, will be superfluous, although with it the soup is much tastier. Meat is removed from the finished broth, the broth is filtered, the meat is separated from the bones, cut into pieces and returned to the broth. The basis for Georgian kharcho is ready!
In the finished broth put well-washed rice of any kind, except crushed and steamed. For this dish is ideal round rice, which when cooked, looks very appetizing. While rice is boiled, onions, bay leaves, lightly crushed black peppercorns, crushed walnuts, cherry plums or fresh plum puree (prunes, tkemali, pomegranate juice) are added to it browned until golden brown. Some recipes can be found and tomatoes - usually they are used without the skin in a crushed form. But it is best to take cherry tomatoes, which give the soup originality. Toward the end of cooking, spices are introduced into the kharcho — hops-suneli, red chilli peppers, saffron, coriander, adjika, and any tasty spices. If you are cooking for children, do not add spicy seasonings to the dish. After the kharcho soup is ready, finely chopped garlic, chopped parsley, cilantro, rosemary and celery leaves are added to the pan.
The sequence of product bookmarks and cooking time may be different - depending on the recipe. Sometimes kharcho is cooked with bell peppers, carrots and potatoes, Italians generously add olives and basil to the dish, and the French prepare kharcho with cheese and cashew nuts. Soup insist 20 minutes to make it more piquant, spicy and rich.
Cooking classic kharcho home beef
Classic soup Kharcho is cooked in beef broth without onions, carrots, potatoes and tomatoes. Cook the broth of 400 g of beef on the bone and 2 liters of water ─ it will take about 2 hours. Strain the broth, separate the meat from the bones, cut it into slices and put it back into the pan. Add to the broth 4 tbsp. l rice, a few sprigs of parsley and cilantro (then do not forget to pull them out), and when the rice is soft, put half a glass of roasted crushed walnuts into the soup. At the very end of cooking, chopped garlic, chopped greens, salt, 1 tsp. Are added to the kharcho. hops suneli plate tklapi or 3 tbsp. l tkemali. Pleasant sourness in kharcho is obligatory - it is she who gives the dish a unique Georgian flavor.
If you want to learn more about how to cook a kharcho, look in our catalog with recipes and photos, experiment and surprise guests. Kharcho soup is served with homemade bread or pita bread. This dish is not only appetizing, but also useful - maybe that's why there are so many long-livers in the Caucasus?
List of products for Kharcho soup:
- 100 grams of rice cereal,
- 2 liters of water
- 100 g of tkemali sauce (tklapi or sour plum puree),
- 100 g of walnuts,
- 400 g of beef (bouillon part of carcass),
- seasonings and spices (you can use a mixture of hops-suneli),
- spicy greens
- salt, onion, garlic,
- 100 ml of tomato,
- 50 ml pomegranate or lemon juice.
1. To prepare the meat, it is necessary to remove all the films and veins from it and divide them into portions. For soup, it is best to take the brisket, ribs, neck or shoulder blade.
2. Lower the billet in cold water and put on a small fire. Water should boil slowly. Salt and, if necessary, remove the foam.
3. Chop the onion and spasserovat it by adding a tomato.
4. Grind walnuts to the point when it becomes peanut butter.
5. When the pulp will move away from the bone, add rice cereal to the broth and boil it almost until the cereal is ready.
6. Then put tkemali, nuts and any sour juice into the soup.
7. Keep the pot at minimum heat until the rice starts to boil over.
8. Add browned, chopped herbs, crushed garlic cloves and hops-suneli mixture. Cilantro is especially well combined with the rest of the soup ingredients. Align the taste of salt to the kharcho and spiciness.
9. Remove the soup from the heat and let stand for forty minutes.
Kharcho is served along with thick corn porridge - hominy and warm tortillas or homemade bread, the pieces of which are dipped in soup.
If you use other types of meat for kharcho, the taste will change. But the most delicious with beef.