Fragrant, rich and spicy kharcho soup is one of the most popular dishes of Georgian national cuisine. The classic soup is made from beef or lamb with the addition of shelled walnuts. But other options for its preparation are also possible - from chicken, with ghee, with wine and tomatoes, etc.
To prepare the classic Georgian kharcho soup, you should prepare products such as 500 g of beef, 250 g of walnuts, 300 g of rice, 200 g of tkemali sauce, 3 cloves of garlic, 2 onions, 100 ml of vegetable oil, 2 tsp. hops-suneli, as well as red pepper, salt and a bunch of fresh herbs. Beef can be replaced with lamb.
Rinse the meat under running water and cut into cubes. Put it in a saucepan and fill with 2 liters of water. Put on fire and bring to a boil. Cook for 2 hours, stirring and skimming. Wait for the meat to cook, then add the rice and cook for another 15 minutes. Peel and finely chop the onion. Fry in vegetable oil until golden brown. Peel and chop the nuts, put in the broth along with the onions. Cook for about 10 minutes. After that, add sauce and seasonings to the soup, salt and cook for 5 minutes. Peel and chop the garlic, and then immerse it in the prepared soup. And do not forget that kharcho soup should be served with a sufficient amount of fresh herbs.
If you don't like traditional dishes, try the chicken kharcho soup. This will require: chicken breast, half a cup of rice, 2 cloves of garlic, 4 tablespoons. tkemali sauce, 1 onion, 4 tbsp. regular tomato sauce, as well as a bunch of parsley and suneli hops.
All listed products are indicated per 3 liters of water.
Rinse the chicken breast, place in a saucepan, cover with water, salt to taste and cook for about 30 minutes. About 20 minutes before the end of the process, put the washed rice and chopped onions to the meat (it must be peeled beforehand). After 10 minutes, add finely sliced garlic, sauces, suneli hops and bay leaf to the soup. Add black pepper to taste. Chopped parsley is added at the very end of the soup preparation.
It is known that kharcho soup has an acidic base, which is created by sauces and tomatoes. But you can use dry white wine as a similar base. To prepare such an appetizing soup, you will need: 250 g of rice, 2 onions, 1 kg of lamb ribs, 150 g of carrots and potatoes, 200 g of tomatoes in their own juice, 2 tbsp. vegetable oil, 5 cloves of garlic, 1 tsp. coriander, 2 tablespoons white wine, as well as 1 tsp each. hot red and black peppers, a bunch of cilantro and salt.
In a cauldron, gently place the ribs with the fat side down and fry for 5 minutes on each side. Do not forget to remove the film from the ribs first. Peel the onions and carrots, cut into small pieces and fry in another pan. Crush coriander seeds and black pepper, mix with salt and red pepper.
Meanwhile, pour wine into the cauldron, put spices, as well as a mixture of carrots and onions. Stir well and season with salt to taste. Beat the tomatoes with a blender into a homogeneous mass and pour into the soup, boil. Then pour the contents of the cauldron with 2 liters of water and cook for 35 minutes after boiling.
Chopped garlic should be added to the ready-made kharcho soup. You can sprinkle it with cilantro.
Peel and cut the potato tubers into small pieces. Rinse the rice well. Place the rice and potatoes in the broth and cook for about 20 minutes. That's actually the whole cooking process.
