The classic kharcho soup is a hearty and mouth-watering Georgian dish usually made from beef. A characteristic feature of kharcho is considered to be a slight sourness, obtained due to special ingredients from the pulp of the plum. Walnuts are also added to it, and a whole set of all kinds of spices, including quite spicy ones. However, the dosage of such ingredients can be varied, adjusting the recipe to personal taste preferences.
Beef kharcho with rice
You will need:
- potatoes - 4 pcs.;
- beef on the bone - 400 grams;
- fresh dill - 1 bunch;
- garlic - 3 cloves;
- green onions - 1 bunch.
- For refueling:
- tomato paste - 1 tbsp l.;
- onion - 1 pc.;
- carrots - 1 pc.;
- sunflower oil - 2 tbsp. l.;
- long grain rice - 70 g;
- a mixture of hops-suneli - 1 tbsp. l.;
- salt - 2 tsp
Thoroughly rinse a piece of beef under running water, if it comes with a bone, the broth will turn out to be more rich. Put the meat in a saucepan to simmer, wait until it boils, remove the foam.
Let the broth boil for a little, 7-10 minutes, after which it must be drained, rinsed well with the meat, and pour clean cold water into a saucepan. It is on the secondary broth that kharcho soup with beef is cooked according to this recipe.
Peel potatoes, rinse and cut as you like: strips or cubes. Dip the potatoes into the broth. Peel the onion and cut it into small cubes with a sharp knife. Wash fresh carrots and peel them with a knife, grate on a coarse or medium grater.
Rinse long rice in advance and soak in cold water. Heat oil in a frying pan with high sides, mix onions, carrots, add 1 tablespoon of pasta, 160 ml of water, add rice there, add salt to taste and spices. The finished dressing for kharcho should be thick enough. Mix everything well and cover the pan with a lid, leave the dressing to simmer for 15-20 minutes.
Prepare the garlic. Peel the cloves and crush them in a press. It will need to be put in kharcho 5 minutes before it is fully cooked, since it does not have to cook for a long time.
Remove the beef from the broth, cool, separate the meat from the bone and cut into 1, 5-2 cm pieces. Place the meat back into the kharcho broth. Send the finished frying with rice there. Simmer the kharcho over low heat for about 15-20 minutes. Add the garlic at the end. Remove from heat after 5 minutes. Kharcho with the most tender beef is ready, serve.
Beef kharcho soup: a classic recipe
You will need:
- beef - 500 g;
- rice - 100 g;
- water - 1, 4 l;
- chopped walnuts - 100 g;
- onions - 100 g;
- tkemali sauce - 60 g;
- sweet pepper - 150 g;
- seasoning "Khmeli-suneli" - 10 g;
- ground red pepper - 5 g;
- garlic - 10 g;
- sunflower oil - 15 g;
- tomato paste - 70 g;
- bay leaf - 2 pcs.;
- cilantro - 1 bunch;
- salt to taste.
Cooking process step by step
Put 500 grams of washed and peeled beef in a deep saucepan. Pour 1, 4 liters of water over the meat, add 2 bay leaves, cover and put on high heat to boil faster.
After boiling, remove the foam with an ordinary slotted spoon, set the minimum heat. Let the meat cook under the lid for 1-1.5 hours over low heat. When the broth is done, fish out the meat and let it cool in a bowl.
Strain the broth through a fine sieve into another container, so the soup will turn out transparent. Cut the beef into portions, discard the bone. Return the chopped meat to the broth, put on medium heat, cover and wait until everything boils.
Thoroughly rinse 100 grams of rice with water, put it in a boiled broth, it needs to be boiled. Prepare 150 grams of bell peppers, cut them into strips or cubes, and place them in the broth with the meat immediately after the rice.
Fry 100 grams of finely chopped onions in a skillet with butter until soft and golden brown. Make a garlic-nut mixture. Crush 100 grams of peeled walnuts with cloves of garlic in a mortar.
Put the tomato paste in the pan with the fried onions and mix thoroughly. Reduce heat and add the prepared garlic and nuts mixture to the dressing, stir and remove from heat.
Put the freshly prepared dressing into the boiling kharcho, mix everything. Add tkemali sauce, red ground pepper, Khmeli-suneli seasoning, chopped cilantro to the same place. Salt the kharcho to taste, stir well and cover.
Turn off the heat after 2 minutes. Leave the kharcho soup to brew for 10-15 minutes under a closed lid and serve.
Georgian beef kharcho: a step by step recipe
You will need:
- water - 2.5-3 liters;
- beef - 600 grams;
- rice - 0.3 cups;
- onions - 3-4 pieces;
- cilantro - 3 tbsp. spoons;
- walnuts - 0.5 cups;
- basil - 3 tbsp. spoons;
- garlic - 3-4 cloves;
- parsley - 3 tbsp. spoons;
- hot red pepper - 1 teaspoon;
- ground black pepper - 1 teaspoon;
- cinnamon - 0.5 teaspoon;
- coriander - 1 teaspoon;
- bay leaf - 2-3 pieces;
- hops-suneli - 2-3 teaspoons;
- tomatoes - 100 grams.
Cut the meat into pieces, put in a saucepan, cover with water and bring to a boil. Boil the beef after boiling over low heat for 2-2.5 hours. If you have bones, remove them after the meat is cooked.
If the water boils off noticeably, add boiling water to the desired level. When the meat is ready, remove it from the broth; it will need to be returned back only at the very end of cooking kharcho.
Rinse the rice in cold water and place in the broth. Chop the onion into small cubes and simmer in a frying pan in vegetable oil until transparent, pre-salt it so that it gives juice. It is not necessary to bring the onion until golden, just put it out over low heat.
Then add the tomatoes, increase the heat and simmer the onion-tomato mixture for 3-5 minutes, then pour it into the kharcho along with the bay leaves. Throw in the pre-ground peeled walnut in the same place.
Put the pieces of meat back into the soup and season with salt to taste. After 5-7 minutes, add the ground spices: black and red peppers, cinnamon seeds, coriander and a real set of suneli hops.
After another 5 minutes, put finely chopped garlic and all the chopped greens in the kharcho. Turn off the heat immediately and let the soup steep, covered, for 5 minutes. The dish can be served.
Kharcho soup with beef and chili
You will need:
- beef on the bone - 500 g;
- onion - 1 pc.;
- rice - 100 g;
- tkemali sauce - 2-4 tbsp. spoons;
- hops-suneli - 1 tbsp. the spoon;
- red hot ground pepper (or chili pod) - to taste;
- black allspice - 2-3 peas;
- sunflower oil - 2-3 tbsp. spoons;
- walnuts - 100 g;
- bay leaf - 1-2 pcs.;
- cilantro greens - 1 bunch;
- garlic - 4-5 cloves;
- fresh tomatoes - 2 pcs.;
- salt to taste.
Pour the washed meat with water and bring to a boil. Remove the foam and boil the beef for 1, 5-2 hours until tender. Add peppercorns and bay leaves. Chop the onions finely and fry in sunflower oil for 2 minutes.
Peel the tomatoes by cross-cutting them. Scald vegetables with boiling water and peel them off. Finely chop the tomato pulp with a knife or in a blender and put on the already transparent onion.
Cover the pan with a lid and simmer over low heat for 4-5 minutes. Remove the cooked meat from the broth and put the onion stewed with tomato mass there.
Then add the pre-washed rice to the kharcho. Place the lid on the saucepan and simmer the soup for 10 minutes on a low boil. Separate the cooked meat from the bone and cut it into random pieces, unload it back into the boneless broth.
Add hop-suneli and fresh chili to the soup. To do this, cut the pod lengthwise and chop finely, after removing the seeds. Grind the walnuts with a blender or other suitable method, such as in a mortar. Add nuts to kharcho to almost ready-made soup.
Put the tkemali sauce in the soup, which will add a slightly sour taste to the dish, which is typical for kharcho. Vary the dosage yourself. Cook the soup over the fire for another 10 minutes. Then salt, add finely chopped cilantro and pass the garlic through a press.
Turn off the heat and leave the kharcho under the lid for 10 minutes. Then pour into serving bowls and top with a slice of fresh pita bread.
Kharcho soup with beef and spices: a homemade recipe
You will need:
- beef brisket - 900 grams;
- coarse rice - 180 grams;
- tkemali sauce - 120 grams;
- onions - 8 pcs.;
- carrots - 150 grams;
- celery - 100 grams;
- cilantro - 1 bunch;
- dried basil - 1 tsp;
- garlic - 5 cloves;
- zira - 1 tsp;
- ground coriander - 1 tsp;
- ground chili pepper - 1 tsp;
- sunflower oil - 40 ml;
- fenugreek seeds - 5 grams;
- saffron - 1/5 tsp;
- sea salt - 1 tsp
Wash the meat thoroughly. Place the beef in a deep saucepan, cover with water and simmer over high heat until boiling. Remove all protruding foam, then the broth will turn out transparent. When the water boils, reduce heat to low.
When the foam stops appearing, add washed, peeled and chopped vegetables: carrots and celery into the broth. Cook them over low heat with the meat for about 1.5 hours, until the beef is tender.
Then remove the vegetables and meat from the broth. Cool the beef slightly, chop finely, selecting all the bones, and send the meat back to the broth. The vegetables need to be thrown away, they have given their aroma and taste to the broth.
Prepare the onion and garlic. Peel the onions and chop finely. Peel and chop the garlic cloves in the same way. Fry the onions in a skillet until golden brown and place them in the simmering broth.
Then add rice there, which should be washed in advance. Mix all the spices in a mortar and crush well. Send the spice mixture to the kharcho.
Rinse the cilantro and chop finely. Put it in a garlic mortar, sprinkle with sea salt and mash the mixture. You will need to add it to the soup at the very end of cooking.
Sour kharcho with tkemali sauce. Pour in a little and taste the soup as much as you need.
When the rice in kharcho is cooked, put the dressing of crushed garlic, cilantro and salt into the soup. Turn off the heat and let the dish sit for 10 minutes. Beef kharcho soup with spices is ready. Serve hot and garnish with cilantro.
