Beef kharcho with rice according to a classic recipe - how to cook kharcho at home. Step-by-step recipe for classic beef kharcho soup with rice

This soup is the pride of Georgia. Properly cooked soup always turns out rich and aromatic. If you cook kharcho according to classic recipe with rice, you can make food for your loved ones, just like in a Georgian restaurant. Made from beef. But with other types of meat, you can cook a tasty, rich dish. There is no strict preparation recipe in Georgia. Regions differ in preparation from each other, so you can choose the step-by-step recipe that you like best.

Kharcho soup - a classic recipe with rice

This recipe is suitable even for those who are just starting to get acquainted with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe is spicy and tasty.

Ingredients:

• rice – 120 g;
• beef brisket – 370 g;
• onions – 3 pcs.;
• prunes – 4 pcs.;
• garlic – 4 cloves;
• dill – 20 g;
• hot chili pepper – 1.5 pods;
• vegetable oil – 20 ml;
• parsley – 20 g;
• tklapi – 1 tbsp. spoon;
• water – 8 glasses;
• cilantro – 20 g;
• tomato puree – 70 g;
• hops-suneli - 1 tbsp. spoon;
• salt.

Preparation:

1. Wash the meat, cut into pieces. Place in a saucepan. Pour 500 ml of water. The beef should be completely submerged in liquid. Boil.
2. Chop the onion.
3. Chop the garlic.
4. Mix chopped cilantro with tomato paste.
5. Place in one container and stir.
6. Pour in suneli hops. Fry for two minutes.
7. Transfer to beef.
8. Add pepper, tkemali, rice and prunes. Pour in the remaining water. Add salt. Boil on maximum heat.
9. Add chopped greens. Let it brew.

Cooking in Georgian

Present Georgian recipe Only beef is used. Business card of this soup are walnuts.

Ingredients:

• fatty beef on the bones – 750 g;
• cilantro – 30 g;
• garlic – 5 cloves;
• onions – 3 pcs.;
• parsley – 20 g;
• tomato puree – 70 ml;
• ground red pepper – 7 g;
• tkemali sauce – 75 ml;
• walnuts – 150 g;
• rice – 225 g;
• peppercorns – 7 g;
• hops-suneli – 7 g;
• bay leaf – 3 pcs.;
• hot red pepper – 3 pods.

Preparation:

1. Place the beef in water and bring to a boil. The resulting foam must be constantly removed.
2. After boiling, switch the burner to the middle position. Boil for an hour if the meat is young. If the beef is old, it will take two hours.
3. When the meat is cooked, remove and cool. Separate from the pit.
4. During cooking, small bones may remain in the liquid, so the broth should be strained.
5. Grind the meat into small pieces. Transfer to broth.
6. Remove the skins from the onions and chop.
7. Peel the garlic and crush it with a rolling pin.
8. Chop the cilantro, then the parsley.
9. Add the washed rice to the broth.
10. Place greens and onions.
11. Boil for a quarter of an hour.
12. Pour in tkemali sauce, add garlic.
13. Add salt and suneli.
14. Chop the nuts. Add to the broth along with bay leaf and pepper.
15. Boil for a few minutes until the rice is done.

The recipe for beef kharcho soup is the simplest. 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 suneli hops and garlic will remain unchanged. There are many ways to prepare this soup with different ingredients, but everywhere there is an oriental aroma that is incomparable to anything else. Prepare young beef kharcho soup with rice according to our proven recipe and your family will be delighted with your culinary abilities. Rather, take a pen, a notepad and write down the simplest, but delicious recipe beef kharcho soup with rice!

Ingredients for kharcho soup:

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

How to cook beef kharcho with rice:

Let's prepare the meat for kharcho
The beef is cut (necessarily across the grain) into portions and, together with the bone, is filled 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 simmers for an hour and a half. 30 minutes before turning off the heat, add a piece of celery root or parsley to the pan with meat and add salt 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, cut into cubes and fried until golden brown.
When the onion turns golden, add pieces of boiled meat to the pan and fry for another five minutes. Then three tablespoons of broth are added and left to simmer for about a quarter of an hour.

While the onions and pieces of beef are stewing, cut the tomatoes and place them in boiling water for one minute. Tomatoes are removed from boiling water with a slotted spoon, and the skin easily comes off the vegetable; the peeled tomatoes are cut into small cubes and added to the onion and meat.
“You can replace the tomatoes with two tablespoons of tomato paste or sauce.”
The mixture is simmered 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 poured into the boiling broth.

The rice is washed and poured into the pan, five minutes after vegetables and meat are added to the broth.
Spices such as suneli hops, saffron, basil, black peppercorns, bay leaves are also added to the pan with kharcho. Ground red pepper or slices from a hot pepper pod are also added to add spiciness to the dish.

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

When the rice softens, five minutes before turning off the stove, finely chopped garlic and chopped fresh herbs are added to the soup. You can take parsley, dill and cilantro.
After turning off the heat, the hearty kharcho soup steeps for a short time under the lid and develops on plates.

That's all! Most tasty soup ready. As you can see, the recipe for beef kharcho soup is not at all complicated. And it's easy to prepare. Although kharcho is considered the first course, the prepared soup, according to all the rules, should be aromatic, thick and rich, in which “a spoon is worth”, and will appeal to all household members.
Bon appetit!
Watch the video, classic beef kharcho recipe

Step-by-step recipes for preparing classic Georgian beef kharcho soup with nuts, simplified versions with barley, prunes, sour plums, pomegranate juice

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

4 gr.

3 gr.

Carbohydrates

55 kcal.

Option 1: Classic recipe for beef kharcho soup

Kharcho is already a classic. A fragrant, spicy and satisfying soup, the national pride of Georgians, along with wines and luxurious barbecue. At any national cuisine there is a similar treasure, and even somewhat similar recipes are on the menus of other nations, but the taste of kharcho is unique in its own way.

Ingredients:

• veal brisket - 600 grams;
• two large white onions;
• four small fleshy tomatoes;
• half a glass of chopped nuts - 100 g;
• a spoonful of hops-suneli and two of tomato paste;
• 70 grams of rice;
• garlic;
• two bunches of greens (cilantro, half with parsley);
• hot peppers- small pod;
• two bay leaves.

Step by step recipe classic soup beef kharcho

After washing, cut the beef into four-centimeter pieces, maybe a little smaller. Set the broth to boil in a three-liter saucepan, filling the meat to the top with water. Slowly bring to a boil, carefully remove all foam. Then, lowering the heat, cook the meat under the lid for about an hour, until soft. To improve the aroma, it is good to add parsley root to the pan after boiling.

Having scattered the rice on the table, we select all the rubbish and damaged grain. After pouring into a bowl, thoroughly rinse the cereal, fill it with cool water, and leave it in it.

Lightly dry the nuts in a dry frying pan. After cooling, place it in a tight bag and go over it with a rolling pin several times. It is advisable to obtain pieces no larger than 4 mm in size, but it is also possible to grind it into crumbs.

Finely chop the peeled onions.

Pour boiling water over the washed tomatoes for a minute. After cooling cold water, carefully remove the skin and cut the pulp into small pieces.

Cut the hot pepper pod lengthwise. Remove all the seeds from the pulp with a knife and cut it into thin strips.

Place the frying pan over low heat and immediately pour oil into it. After warming up a little, add the onion and fry until the slices lose their dullness. After adding the tomatoes to the onions, simmer over low heat for another five minutes, add hot pepper, followed by tomato paste. After adding salt, mix everything thoroughly and leave to cook for another five minutes. Temporarily turn off the heating.

Using a slotted spoon, remove the meat from the finished broth. After cooling slightly, separate the bones, place the pieces of meat in the fryer and turn on the heat again. Let the roast simmer a little with the meat.

Decant the water from the bowl of rice. Pour the cereal into the slowly boiling broth and stir immediately. With a slight boil, let the rice cook for a quarter of an hour.

Wash the greens, shake off the remaining water, and chop finely. Putting the greens in a mortar, add, crushing with special tongs, about a spoonful of garlic, grind into a paste. If you don’t have a mortar and pestle, you can grind the greens and garlic in a regular plate, using the back of a rolling pin.

Pour two tablespoons of suneli hops into a saucepan with cooked rice and add bay leaves. Lay out the roasted tomatoes, add tkemali, add nut crumbs and herbs mashed with garlic. After simmering on low heat for about ten minutes, turn it off and let it brew.

Option 2: Beef kharcho soup with potatoes: quick recipe

Regardless of what piece of beef you use, preparing the broth will take an hour or more. We offer a simpler recipe for kharcho, which does not require separately cooking the broth. Pieces of pulp are fried together with vegetables, water and other components are added one by one. Everything will take about an hour, and the kharcho will turn out no worse than the classic one.

Ingredients:

• half a kilo of beef (pulp);
• 50 gr. smoked lard;
• five small potatoes;
• one carrot and two white onions;
• medium-sized bell pepper fruit;
• garlic;
• a spoonful of ready-made “Tkemali” and hops-suneli and three of tomato paste;
• greens - to taste, any fresh.

How to quickly cook beef kharcho soup

Wash the pulp and cut into pieces square shape. Cut the lard into smaller cubes.

We clean and rinse vegetables and herbs with water. Cut the bell pepper pulp and onion into small slices, potatoes into small slices or cubes. Roughly chop three carrots and chop the garlic on the fine side of a grater. Finely chop the greens.

Warm up a double bottom pan a little. If you don’t have such a vessel, a cauldron is perfect. Pour a spoonful of vegetable oil into the container and immediately add lard. After rendering the fat, remove the cracklings from it.

Having increased the heat to maximum, wait for half a minute and lower the meat. Stirring, fry the pieces until lightly browned.

Add onion to the meat and sauté lightly. Add carrots and sweet peppers and fry for a couple more minutes. It is important to bring the vegetables to softness, and not to fry them.

Dilute the tomato with half a glass of water and pour it into sauté. Simmer over low heat for four minutes.

After filling the contents of the pan with three liters of boiling water, immediately lower the potatoes into it. Bring to a boil, leave over medium heat until the potatoes are ready.

When the potatoes become soft, add washed rice to the soup and add salt. After boiling the rice until the rice is ready, season the kharcho with pepper and aromatic hops-suneli. Add the garlic and herbs, bring to a boil and immediately turn off.

Option 3: Beef kharcho soup with plums

Plums are an almost equivalent substitute for Tkemali sauce. So that a beginner can see the difference, some professional chefs explain it this way: “borscht on tomato paste- also borscht, but it tastes better with tomatoes.” A small note: for this recipe, the carrots in the soup are of the unsweetened variety.

Ingredients:

• brisket from a young calf - 400 g;
• large tomato;
• onion head;
• small unsweetened carrot;
• three sour plums;
• one sweet pepper;
• five spoons of rice;
• 90 gr. tomato paste;
• a bunch of fresh parsley and a couple of sprigs of cilantro;
• garlic;
• red hot pepper;
• a spoonful of khmeli-suneli;
• a quarter teaspoon of black pepper (ground).

How to cook

Take the pan from small reserve In terms of volume, three liters of water will be required, but the rest of the products should also fit. Having brought to a boil, put the prepared meat into the water. Periodically skim off the foam and cook for two hours or longer if necessary.

Set the finished broth aside from the heat and remove the beef. After letting it cool for comfortable cutting, we disassemble it, removing the meat from the bone. Cut the pieces of fat together with the pulp or set aside for sautéing.

Peel the carrots, sweet peppers, garlic and onions and rinse with running water. Cut the carrots into strips and chop the onion in the same way. Cut the pepper into small cubes. We scald the plums, cut them, rub them through a sieve, carefully remove the pulp from the seeds - it is especially sour, and this is important for kharcho.

Heat the frying pan with oil and reduce the heat to moderate. Lay out the chopped vegetables, add plum puree and slightly diluted tomato. Simmer under the lid for up to half an hour, stirring occasionally, not allowing the sauté to burn.

Wash the rice until it completely drips from the colander. clear water. Shake off the remaining liquid to the last drop and, together with the sauté, add it to the broth. Grind the garlic, suneli hops and chopped into rings in a mortar hot pepper. Season and add black pepper.

Cut the tomatoes into slices; for the beauty of the dish, do not remove the skin. Add to the soup and cook for no more than five minutes. Add any greens of your choice, add salt and turn off the heat.

Option 4: Beef kharcho soup with prunes

Nuts for this recipe are only walnuts, it is better not to add almonds, hazelnuts and peanuts at all. Use regular prunes; smoked ones give a unique flavor. To try, you can replace one dried berry with a smoked one, the taste of the soup will change, but it will still be more tender.

Ingredients:

• beef brisket or other part - 600 grams of pulp and 250 bones;
• 120 grams of rice;
• 150 grams of prunes and walnuts;
• six tomatoes and one large sweet pepper:
• medium sized white onion:
• half a head of garlic, a spoonful of peppercorns and a small hot peppercorn;
• suneli hops and mild spices - to taste.

Step by step recipe

Clean the meat, rinse and, after drying, cut into large pieces. Skim off the fat, lightly melt it with a teaspoon of butter in a cauldron, add the meat and brown it until moderate temperature. Remove from heat, let cool, add the seeds and pour in three liters of boiling water. Add peppercorns and bay leaves. Set the cauldron to high heat, after boiling, remove the foam with a slotted spoon, without removing the fat, and simmer for two and a half hours.

Finely chop the peeled onions, sweet and, separately, hot peppers, prunes, and tomatoes into different containers. Grind the nuts in a mortar or grind with a blender.

Quickly fry the onion, adding just a little oil, add both types of peppers, then the tomatoes. After cooling, it is also advisable to grind the sauteed mixture in a blender, or when preparing the products, try to grind them more strongly.

Cook the rice until slightly cooked; the grains should remain elastic; rinse thoroughly. Return the casserole with the finished broth to the stove, put the prunes in it and boil for a quarter of an hour, then, stirring slowly, add all the other products except cilantro and garlic, heat for another three minutes.

For more flavor, let the soup simmer for up to half an hour, covering the pot with a thick towel over the lid. Add grated garlic, cilantro, and other herbs if desired. It’s good if you let the soup brew for another hour, then serve, season with rich sour cream, you can serve pickled hot peppers separately.

Option 5: Beef kharcho soup with barley

The presence of cereals in kharcho causes a lot of controversy, but it makes the soup much more satisfying. Common types: oatmeal, rice and pearl barley. Giving preference to one of them is a matter of taste; we only note that the classic dish of Soviet times was prepared with pearl barley.

Ingredients:

• three beef ribs with pulp - about 800 grams;
• two onions, one tomato and one hot pepper;
• a slightly incomplete glass of pearl barley;
• chopped garlic and tomato paste - a tablespoon;
• a handful of chopped greens - cilantro and parsley;
• two spoons of Tkemali and one - a mixture of ground coriander, black pepper and dry adjika.

How to cook

Cook the beef by filling it with water to the top in a four-liter saucepan. The duration depends on the “age” of the meat and ranges from two hours or longer. Add the onion to the beef, washing it but not peeling it, just cut it with a cross to the middle.

Peel the second onion and cut it into quarter rings, brown it in butter and add the chopped tomato. For a colorful appearance of the finished dish, cut the tomato with the skin; if you don’t like this addition to the soup, remove it in any convenient way, you can also remove the seeds by rubbing on a sieve. Add tomato paste to the sauté, add an incomplete ladle of broth, simmer for up to a quarter of an hour.

Having taken out the onion, add the washed barley to the broth, cook for another hour and check the readiness of the cereal. If it is still damp, take out the meat, which should be completely boiled by this time, and continue to cook the barley over low heat.

Add sauteed sauce, sourish Tkemali sauce, salt and taste. Finely chop the hot pepper, garlic and herbs and place in a saucepan. After boiling for ten minutes, add spices to taste, heat for the same amount and turn off. It is recommended to insist on kharcho for no longer than an hour.

Option 6: Beef kharcho soup with pomegranate juice

Pomegranate juice adds a subtle aroma, barely noticeable tartness and slight sourness to the soup. As a rule, in addition to juice, neither plum puree nor Tkemali are added to kharcho. Regardless of whether you use canned or fresh juice, try to eat it fresh.

Ingredients:

• 400 grams of veal with bone;
• two tablespoons of raw “bellied” rice;
• one onion and one parsley root;
• a teaspoon of chopped garlic;
• a third of a glass of chopped nuts and a little less of pomegranate juice;
• large tomato;
• two tablespoons of aromatic oil;
• a mixture of red and black pepper, basil and ground coriander - a spoon without a slide;
• a quarter cup of a mixture of chopped parsley, fresh cilantro and dill;
• salt, a little suneli hop and bay leaf.

Step by step recipe

From the washed beef we cook a strong broth in one liter of purified water. Duration - one and a half to two hours, heating is moderate. It is advisable to add some salt to the broth and add an onion (not listed in the list of products).

Remove the cooked meat from the bone and cut into three pieces per serving, return back to the pan. Add repeatedly washed rice, reduce heat after boiling.

Peel the onion with the white root and finely chop it, sauté until deep brown, stirring. Rub the tomato, cut into slices, through a colander, remove large pieces of skin, and place the pulp in a sauté pan. After three minutes, add pomegranate juice, increase the heat and immediately turn off after boiling.

Grind the nuts in a mortar or grind them in a blender. Mix the nut mass with sauté and transfer to the soup. Cook until the rice softens and add spices and salt. We time it for five minutes and just before turning it off, add chopped herbs and garlic.

Option 7: Beef kharcho soup without frying

Soups without sautéing are recommended for people with digestive difficulties. It would seem that spicy dishes are already undesirable for them, but in fact, for most, it’s not the spices that bother them; you can add less of them, but the presence of fried vegetables. We offer you kharcho without these shortcomings.

Ingredients:

• beef ribs - 750 grams;
• two onions;
• six spoons of rice;
• one hundred grams of nuts;
• a head of garlic, small, and a hot pepper;
• a bunch of parsley and cilantro, in a ratio of 1:1;
• a spoonful of peppercorns and the same amount of ground paprika;
• three spoons of Tkemali and one of tomato paste;
• a spoonful of suneli hops, two bay leaves and coarse salt.

How to cook

We wash the chopped ribs, put them in a three-liter saucepan and fill it with water to the very top. Cook, skimming off the foam and covering loosely with a lid, for two hours. It is advisable to put a small onion and a small parsley root into the broth.

Dissolve the onion into thin slices, strain the cooked broth thoroughly and quickly heat to a boil. Cut the meat, removed from the bones, and put it in the broth along with the onions, set aside for 45 minutes. Meanwhile, rinse and lightly soak the rice, mix Tkemali, tomato and chopped hot pepper. Sort out the nuts and grind them in a mortar, gradually adding garlic and paprika to them.

Add rice to the broth, counting 10 minutes, season with spicy and nut mixtures. Stir, add salt, cook for another five minutes, then add the remaining spices - bay leaf and suneli hops. After another five minutes, season with chopped garlic and herbs, after a minute remove from heat and leave for half to one and a half hours.

Option 8: Beef kharcho soup in a slow cooker

If you ask people of the older generation which quick soup they remember better than others, the vast majority will undoubtedly remember concentrated kharcho. In just half an hour, a bag of food turned into a flavorful meat soup. We will cook from fresh ingredients, so it will take a little more time, but we hope the soup will be tastier.

Ingredients:

• young beef tenderloin - half a kilo;
• two red onions;
• 2/3 multi-cup rice cereal;
• one and a half tablespoons of tomato, a bunch of cilantro and half a head of garlic;
• salt and a mixture of aromatic peppers.

Step by step recipe

Wash the pulp, dry it, chop it into small pieces; Rinse the rice thoroughly and soak briefly; Peel the onion and garlic and rinse with water. Finely chop the vegetables, chop the garlic additionally with a knife, leaving one clove.

Quickly sauté the tomato on a spoon of oil in frying mode. Remove and cool the bowl, put all the ingredients and spices into it, mix gently, add water to the 2.2 liter mark. Close the lid, select one hour on the timer panel, and turn on soup cooking in the mode menu.

After the program is completed, squeeze out a clove of garlic, sprinkle with chopped herbs, serve sour cream, young onions, hot sauce or adjika with a portion of hot kharcho.

Beef kharcho is a culinary treasure of national Georgian cuisine, which has won recognition all over the world thanks to its excellent taste and nutritional properties. The dish is a medium-thick soup prepared with the addition of tkemali.

How to cook beef kharcho?

To prepare the dish you will need very little free time, a simple set of ingredients and a few necessary recommendations that you need to remember when following any recipe.

1. Kharcho is prepared in beef broth, which ideally should be cooked from a whole piece of brisket with bone. When the meat is ready, it is separated from the bone, cut into small slices and added to the dish at the end of hot cooking or to the plate when serving.


2. Often Georgian soup supplemented with rice, less often with pearl barley or potatoes.


3. Mandatory additives, without which kharcho will not be the same, are walnuts and tkemali.


4. Spices for beef kharcho can be selected individually according to taste or follow the recommendations of the classic recipe.

Beef kharcho - classic recipe

The classic recipe for Georgian beef kharcho is prepared with the addition of hop-suneli, ground red hot pepper and black pepper. In addition, the composition of the hot dish is supplemented with garlic, fresh cilantro and parsley, bay leaf, tomato puree, paste or grated fresh tomatoes and tkemali.

Ingredients:

• beef - 700 g;


• rice - 150 g;


• onion - 1 pc.;


• garlic - 5 cloves;


• tkemali - 60 g;


• tomato puree - 3 tbsp. spoons;


• hops-suneli - 1 teaspoon;


• cilantro - 1 bunch;


• laurel - 1-2 pcs.;


• water - 2.5-3 l;


• salt pepper.

Preparation

1. The meat is boiled in water until soft.


2. Add tkemali, tomato, onion, cook the soup for 30 minutes.


3. Pour rice into the pan and cook hot until the cereal is soft.


4. Add garlic, pounded with cilantro and salt, to the beef kharcho, seasonings, pepper, salt, heat for 5 minutes and let the dish brew for another 15 minutes.

Beef kharcho with nuts - recipe

Beef kharcho is most often prepared with walnuts, which give the dish a traditional richness, thickness and a pleasant nutty flavor. Whole kernels should first be dried in a dry frying pan without adding oil, and then crushed with a rolling pin or ground a little in a mortar.

Ingredients:

• beef - 700 g;


• rice - 150 g;


• onion - 1 pc.;


• garlic - 1 head;


• tkemali - 60 g;


• walnuts - 120 g;


• tomato paste - 2 tbsp. spoons;


• hops-suneli - 1 teaspoon;


• parsley and cilantro - 1 bunch each;


• water - 2.5-3 l;


• salt pepper.

Preparation

1. Boil beef until soft.


2. Add tkemali, tomato paste, onion and rice to the broth, cook the dish until the cereal is soft.


3. Grind garlic and herbs with salt in a mortar and add to the soup along with nuts.


4. Season the beef kharcho soup with salt, pepper, hops-suneli, and heat for another 3 minutes.

Beef kharcho soup with potatoes

Beef kharcho soup, the recipe for which will be presented next, is an adapted Slavic version, in which potatoes are added. Tomatoes and tkemali should be in in this case add when the potato slices are ready, as the acid will prevent the vegetable slices from softening.

Ingredients:

• beef - 700 g;


• rice - 80 g;


• potatoes - 300 g;


• onion - 200 g;


• garlic - 1 head;


• tkemali - 60 g;


• walnuts - 120 g;


• tomatoes - 400 g;


• hops-suneli - 1 teaspoon;


• laurel - 2 pcs.;


• parsley and basil - 0.5 bunches each;


• water - 2.5-3 l;


• salt pepper.

Preparation

1. Boil the beef.


2. Add potatoes, onions and rice to the broth, cook until the vegetables and cereals are soft.


3. Add tkemali, tomatoes, garlic pounded in a mortar with herbs, nuts, and spices to the soup.


4. Warm up the potato and beef kharcho for another 5 minutes.

Beef kharcho with pearl barley

The beef kharcho recipe can be made with barley instead of rice. Product for more instant cooking should be soaked for several hours and boiled separately until almost done. Adding boiled cereal to the soup will ensure that the broth remains transparent, which is impossible to achieve when cooking together.

Ingredients:

• beef - 500 g;


• pearl barley - 0.5 cups;


• potatoes - 2 pcs.;


• onion - 1 pc.;


• garlic - 5 cloves;


• Georgian adjika - 2 tbsp. spoons;


• tomato paste - 2 tbsp. spoons;


• hops-suneli - 0.5 teaspoon;


• cilantro - 1 bunch;


• water - 2.5 l;


• butter - 30 g;


• salt, pepper, nuts.

Preparation

1. Boil the beef and pearl barley until tender.


2. Add potatoes and cooked cereal to the broth, cook for 10 minutes.


3. Add sauteed onion with tomato, garlic mashed with herbs and salt, seasonings, adjika into the soup and cook for 5 minutes.


4. When ready, add nuts to the kharcho with beef barley.

Beef stew kharcho

You can quickly prepare beef kharcho with stewed meat. In this case, canned meat is added at the end of cooking. After the heat treatment is completed, the dish is allowed to brew for at least 15 minutes so that the components have time to exchange flavors and turn a banal soup cooked on a quick fix, into a true culinary masterpiece.

Ingredients:

• stew - 1 can;


• rice - 150 g;


• onion - 1 pc.;


• garlic - 5 cloves;


• tkemali - 50 g;


• tomato puree - 2 tbsp. spoons;


• hops-suneli - 2/3 teaspoon;


• greens - 1 bunch;


• laurel - 1-2 pcs.;


• water - 2.5 l;


• salt pepper.

Preparation

1. Add tkemali, tomato puree and rice to the water and cook until the cereal is soft.


2. Add all the seasonings, crushed garlic with herbs, and add the stew.


3. Warm up the beef kharcho for 5 minutes, remove from heat.

Beef kharcho with tomatoes

Delicious beef kharcho soup is made with fresh tomatoes, simmered in a frying pan or in a saucepan with the addition of adjika, onions and dried herbs. It is preferable to first peel fresh tomatoes by dipping them alternately in boiling water for a couple of minutes and then in cold water.

Ingredients:

• beef - 600 g;


• rice - 100 g;


• onions - 2 pcs.;


• garlic - 2 cloves;


• tkemali - 50 g;


• tomatoes - 700 g;


• hops-suneli - 1.5 teaspoons;


• dried basil - 1 teaspoon;


• parsley - 1 bunch;


• adjika - 1 teaspoon;


• nuts - 100 g;


• water - 2.5 l;


• salt, pepper, oil.

Preparation

1. Add rice to the boiled beef and cook for 10 minutes.


2. Sauté onions in oil, add peeled tomatoes, basil, suneli hops, adjika, tkemali, simmer for 5 minutes, place in a pan.


3. Add garlic, cilantro, nuts to the soup and boil for 3 minutes.

Beef ribs kharcho

The best recipe for beef kharcho is one that involves cooking hot meat on the bone. Brisket or beef ribs are equally suitable for this. For improvement taste qualities of the finished dish, beef cut into portions is fried on vegetable oil or in a mixture with the addition of cream.

Ingredients:

• beef ribs - 800 g;


• rice - 120 g;


• onions - 2 pcs.;


• garlic - 1 head;


• tkemali - 60 g;


• tomato puree - 100 g;


• hops-suneli - 1 teaspoon;


• greens - 1 bunch;


• nuts - 100 g;


• water - 3 l;


• vegetable and butter - 30 g each;


• salt pepper.

Preparation

1. The ribs fried in oil are boiled.


2. Add onion, tkemali, rice, tomato to the broth and cook for 15 minutes.


3. Place garlic, herbs, and seasonings in a pan and cook for 7 minutes.

Spicy beef kharcho

Proper beef kharcho has a pronounced spicy taste, which in the original is achieved by adding ground hot red pepper or fresh chili, the amount of which is determined individually by each person. Garlic, which should be added at the end of cooking, will add additional piquant spiciness.

Ingredients:

• beef - 600 g;


• rice - 80 g;


• onions - 2 pcs.;


• garlic - 1 head;


• tkemali - 1 glass;


• tomato paste - 3 tbsp. spoons;


• hops-suneli - 1 teaspoon;


• hot pepper - 1 pc.;


• water - 2.5 l;


• salt, pepper, herbs, nuts.

Preparation

1. Boil the beef.


2. Place onion, rice, tkemali, pasta in a pan and cook for 15 minutes.


3. Chop garlic, herbs, hot pepper, grind with salt and add to the soup at the end of cooking.


4. When ready, let the dish sit for 15-20 minutes.

Beef kharcho soup in a slow cooker

It's easy and simple to cook classic beef kharcho in a slow cooker. The ability of the device to carefully simmer the components will help to obtain a hot dish that is ideal in all respects. If desired, meat and onions can be pre-fried in vegetable oil by setting the device to the “Baking” program.

Ingredients:

• beef - 700 g;


• rice - 1 multi-glass;


• onions - 2 pcs.;


• garlic - 4 cloves;


• tkemali - 50 g;


• tomato sauce- 100 g;


• hops-suneli - 1 teaspoon;


• potatoes - 2 pcs.;


• water - 2.5 l;


• salt, pepper, cilantro, nuts.

Preparation

1. Place the meat in the bowl, pour in water, and turn on the “Stew” or “Soup” mode for 1.5 hours.


2. After the signal, add onions, rice, potatoes, tkemali, tomato sauce, seasonings, salt, and turn on the same mode for another 1 hour.


3. 10 minutes before the signal, add garlic, nuts and fresh cilantro.

Soup kharcho

Are you interested in Caucasian cuisine? Try to cook Georgian beef kharcho according to our family recipe with detailed photos and video descriptions.

1 hour 30 minutes

245 kcal

5/5 (8)

If you have just begun your acquaintance with the classic cuisines of the world, I suggest you turn your attention to the traditional Georgian beef kharcho soup. Why this particular dish? The fact is that it is not without reason that kharcho is a source of national pride

Georgia – you can literally fall in love with this soup “from the first spoon”. Very aromatic, rich and satisfying kharcho with an almost imperceptible taste of rice has long become one of the most favorite soups in our family, and we begin to learn how to cook it almost from childhood.

Did you know? The original recipe for this amazing dish was lost long ago, and we cannot now reliably know what ingredients were used for kharcho at the time when the soup was invented. However, it is reliably known that the dish included beef, walnuts and tkemali, so if you want to cook real kharcho, make sure that all these components are available.

Kitchen tools

Prepare ahead of time all the tools, utensils and utensils that you will need during the cooking process. classic kharcho from beef:

• a saucepan or pan with a thick bottom and a non-stick coating with a volume of 3 liters or more,
• a spacious frying pan with a diameter of 23 cm, deep bowls (several pieces) with a capacity of 300 to 700 ml,
• teaspoons,
• cotton or linen towels,
• tablespoons,
• measuring cup or kitchen scale,
• fine sieve,

• medium or coarse grater
• slotted spoon,
• sharp knife,
• wooden spatula,
• kitchen gloves,
• cutting board,
• It is also recommended to keep a blender or food processor with a chopper ready to properly prepare some ingredients for adding to the soup.

You will need

The basis

Important! Tkemali is based on sour plums, so if you don’t have store-bought sauce on hand, you can easily replace it with four to five fresh plums, chopped in a blender or food processor. In addition, choose coarse-grained rice for your kharcho - this is what is used most often in Georgia.

Additionally

• 4 – 5 cloves of garlic;
• 25 ml sunflower oil;
• 20 g hops-suneli;
• 2 – 3 bay leaves;

• 65 g tomato paste;
• 6 g ground red pepper;
• 6 g table salt.

If you wish, you can add other spices to the soup, but remember that kharcho is a spicy dish, and it simply needs the appropriate seasonings, especially ground red pepper, which is better not to replace with black.

Cooking sequence

Preparation

Important! If you are using ready-made broth, first boil it without meat, but with the addition of salt and other seasonings, and only then add boiled and cut into pieces beef to the liquid - this way the broth will not evaporate and at the same time “renew” its meaty flavor.

First stage of preparation

Did you know? The main secret of preparing the correct frying for kharcho is to cook it not on low, but on medium heat. With timely, frequent stirring, the risk of burning is reduced to a minimum, and the vegetables are fried exactly as the soup recipe requires.

Second stage of preparation

Important! Excellent kharcho can also be cooked in a slow cooker. To do this, cook the broth using the “Stew” or “Broth” program, then pour it into a separate bowl. Pour into the bowl sunflower oil and add vegetables for frying, simmer it in tomato paste for about seven minutes in the “Frying” mode. After this, pour the broth over the fry, add the remaining seasonings, add the chopped meat and leave the kharcho to cook, setting the “Soup” program, for about half an hour.

That's all, now you know everything about how to quickly and easily prepare the perfect beef kharcho soup. Place it on serving plates, sprinkle with ground or fresh cilantro, parsley, basil or dill and serve - I’m sure your family has already flocked to the incredibly appetizing aroma of the soup.

Try not to store this dish in the refrigerator for a long time, as meat soups They spoil very quickly, and the rice tends to clump into one unpleasant lump.