Step-by-step recipe for classic beef kharcho soup with rice. Kharcho soup with beef

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. 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. Also add ground red pepper, or slices from a pod hot pepper to add spice 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

Beef kharcho soup is a classic dish of Georgian cuisine. The traditional preparation involves using exclusively beef meat. In addition, the recipe includes walnuts and tkemali. The consistency of the dish is quite thick, which makes it stand out from other types of soup.

Beef kharcho soup: recipe

Compound:

Packaging of red pepper
- laurel leaf – 3 pieces
- olive oil– 4 tablespoons
- young beef meat – 1 kg
- a teaspoon of turmeric
- 7 grains of green peas
- a large spoon of flour
- onion - a couple of pieces
- rice cereal – 0.15 kg
- nuts – 90 g
- garlic clove – 4 pieces
- a pinch of sweet pepper
- purified water – 3 liters
- prunes – 6 pcs.
- a bunch of cilantro
- cinnamon - a small spoon
- table salt

Making beef kharcho soup:

Wash the meat thoroughly, and after drying, cut into separate pieces using a special knife. Place them in a large cauldron in which water is already boiling. Add a little salt, throw in the bay leaves, grains, bay leaves, wait until foam appears. Using a spoon with holes, remove the resulting scum from the broth and leave to cook for a couple of hours.

Beef kharcho soup - photo:

The film must be removed, otherwise the broth will turn out cloudy. Remove the shells from the walnuts and grind them in a blender bowl. Remove the pits from dried prunes and soak in slightly warmed water. Dry with a towel and crumble into strips. Press the peeled garlic with a press. Remove the meat from the broth and chop it small pieces, mix with a small amount of onion, lightly fry. Place the washed rice into the broth. Boil the contents for 7 minutes, add all the prepared components one by one. Mix thoroughly, keep on fire for 10 minutes. Crush with fresh cilantro and pour into plates.

Check out the cooking option described.

Beef kharcho soup - recipe with photo

You will need:

Garlic clove – 3 pieces
- beef ribs – 0.6 kg
- tkemali sauce – 0.25 kg
- rice cereal – 0.1 kg
- onion - a couple of pieces
- packaging khmeli-suneli
- a bunch of fresh parsley
- salt
- chili pepper - a couple of pods
- tomato paste – 5 tablespoons
- purified water – 2.5 liters
- laurel leaf – a couple of pieces
- table salt

How make beef kharcho soup:

Rinse the ribs, cut along the grain with a knife to make small pieces. Immerse in boiling water, throw in one bay leaf, add salt, wait until the water boils. Remove the film, turn down the heat, and let cook for 2 hours.

Wash the rice grains in a little water. Peel the garlic and chop into slices together with the chili. Simmer in a small frying pan tomato paste, diluted with water, spices and tkemali sauce. Be sure to cover the container with an airtight lid during cooking.

Chop the peeled onion into cubes, place in the broth along with rice, cook for 10 minutes, pour in the tomato dressing, stir, continue cooking for another 5 minutes. Crush with parsley, leave for 30 minutes to infuse.

Cook and...

Kharcho soup: beef recipe

Beef pulp – 450 g
- rice cereal – 60 g
- tkemali – 40 ml
- a bunch of greenery
- laurel
- onion
- tomato paste - one large spoon
- vegetable oil – 2 tablespoons
- hops-suneli – 2 teaspoons

How to cook beef kharcho soup - recipe

If you want a thick and satisfying dish, you can include a few diced potatoes in the recipe. Separate the pulp from the veins and film, divide into pieces, place in a multicooker bowl, pour completely clean water, set the “Cooking” mode for an hour and a half.

Rinse the rice to remove starch and leave it in water for a while. Fry chopped onion in half rings in a saucepan, add tomato paste, add tkemali sauce. Open the lid of the device, lay out the cereal, hops-suneli, roasting, bay leaves, homemade adjika. Stir the contents, add salt, cover tightly and cook for 40 minutes. Sprinkle with green stuff.

What do you think?

Beef kharcho soup: step by step recipe

Required components:

A couple of spoons of sunflower oil
- beef ribs – 550 g
- walnuts – 30 g
- half a chili pod
- tomatoes – 3 pieces
- garlic – 4 cloves
- rice – 180 g
- a pinch of saffron
- black pepper
- salt
- a few sprigs of fresh cilantro

Pre-prepare the broth, fill them with water and let them cook with the addition of salt and bay leaves. Cooking will take about 2.5 hours. Heat the water, dilute the saffron, let it brew. Wash the cereal and allow it to swell. Chop the peeled onion into small cubes, fry in oil, throw in a little chili pepper.

Dip the tomatoes into boiling water several times, peel them, chop them into cubes, combine with peppers and onions, and fry for 6 minutes. Pour 2 ladles of broth into the dressing and simmer for 10 minutes with vegetables. Peel the nuts and fry in a frying pan with a dry surface. Tear the cilantro with your hands and combine with garlic. Remove the beef from the broth, divide it into pieces, put it back into the liquid, add the remaining ingredients, stir, and simmer for a quarter of an hour. Pour the soup into bowls and sprinkle with garlic and chopped herbs.

Perhaps cooking is comparable to good music. Each dish has its own melody, which changes when moving from one stage to another. And the final chord of this melody resonates with pleasure in every cell of the body.

Georgian men breathtakingly perform any musical theme with just one voice. And they also invented the recipe for “Kharcho soup”, rich, thick and aromatic. So let's sing about "Kharcho soup."

Recipe for real “Kharcho soup” in Georgian

“Kharcho soup” - a simple recipe for a hot dish Georgian cuisine.

To prepare “Kharcho soup” from beef for 8-10 servings you will need:

• 600 g beef brisket,
• 2 large bulbs,
• 4 medium tomatoes,
• 70 g rice,
• 100 g walnut kernels,
• 2 tsp
• tomato paste,
• 5 cloves of garlic,
• 2 bunches of greens,
• 1 pod hot pepper,
• salt ,
• pepper , ,
• Bay leaf.

khmeli-suneli seasoning

• Cut 600 g of beef brisket into small pieces, each of which can easily fit in a spoon. Pour bones and pieces of meat cold water(2-2.5 liters) and set to cook on strong fire. I practically do not cut off the veins before cooking, because... I think that bones and sinews give the broth richness. In addition, the cooked vein is easier to remove from an already boiled piece of meat with less loss.
• While the broth is boiling, carefully remove any foam that forms from the surface. In principle, we are preparing an opaque soup and the flaws from unskimmed foam will not be noticeable in it. However, the foam collects harmful substances from the meat, such as residues medicines, which were given to the animal. So skimming foam is a very important stage of cooking meat.
• To add more flavor to the broth, it would be nice to add parsley or celery root to the pan during cooking. But you can get by with just stems of greenery (in this case, they will need to be removed 15 minutes after planting). The broth has boiled, add salt, reduce the heat to low, cover the pan with a lid and leave for about an hour.
• We rinse the rice, fill it with cold water and leave until the final stage of cooking the soup.

  But I wonder where the simple Georgian peasants who invented the recipe for “Kharcho soup” got their rice? It's a long way from China. Most likely, the tradition of adding rice appeared much later, already in the twentieth century, when cooks thought about a nutritious filler for soup that would not spoil the taste of Kharcho and would be much cheaper than meat. However, I could be wrong...

• Using a rolling pin and plastic bag chop the walnuts. The output should be pieces no larger than 3-4 mm. In one of the classic recipes from western Georgia, the nut is pounded in a mortar until it becomes fine crumbs, so that ready dish it is not visually noticeable at all. I like it when grains of nuts are visible in a bright red soup. Lightly fry the nuts and set aside.
• Take 2 large onions, peel and chop as finely as possible. Onions add a certain pungency and aroma to the dish, but too much of it or large pieces may “overwhelm” the taste of other ingredients. Therefore, it is better not to overdo it.
• Considering that the basis of Kharcho’s taste is meat broth with the addition of tomato and spices, neglect fresh tomatoes it is forbidden. At worst, you can take a “plastic” Turkish tomato, even it will give the dish an elusive aroma of freshness. After careful research at the market (March is ending after all), I managed to find Belgian plum tomatoes. They are moderately meaty and juicy - just what you need for soup.
• Scald the tomatoes and remove the skins. Cut into pieces about 2-3 cm. Take hot peppers, free it from seeds (we are preparing a moderately spicy soup and we don’t need additional bitterness), cut into thin strips.
• 
  Place the frying pan on the fire, heat it up, pour vegetable oil and fry the onion. Add the tomatoes, mix and let the vegetables simmer for about 5 minutes. After that, add hot pepper, 2 teaspoons of tomato paste, salt and pepper and leave for another 5 minutes. Tomato paste will add a little more sourness and make the color of our soup more saturated.
• 
  Remove meat and bones from the broth. Let's sort them. Add the pieces of meat to the pan and let the dressing fry again. After 3-5 minutes, add the resulting mass to the broth and bring to a boil.
• Add rice. If you want to make Kharcho as a soup, and not as a thick stew, it makes sense not to add rice at all or add very little of it - 50 grams of dry cereal. Cover the soup with a lid and let it simmer over low heat for another 15 minutes.
• 
  We chop the greens - a bunch of dill and parsley. Chop 5 cloves of garlic. Grind the garlic with salt, a pinch of pepper and herbs until smooth.

Kharcho soup is a traditional dish of national Georgian cuisine. And translated from the native language it means “beef soup.” Therefore, in its traditional version, it is prepared exclusively from beef. Although there are recipes where it is prepared from lamb, chicken, and even fish. For example, I once managed to eat a soup with the same name made from sturgeon. By the way, a very decent and tasty soup.

Essentially, this dish is a rather thick, spicy spicy soup of meat, rice and walnuts, with lots of spices, garlic and various vegetables, which each housewife adds to her own taste. Although there are recipes,... And it seems, what kind of soup could this be without carrots, potatoes, bell peppers?!

So - it can! And it turns out incredibly tasty.

One of his distinctive features is that it is prepared with dried tkemali plums, or as it is called in Central Asia - cherry plums. That is, the base of the soup is sour.

The plums are dried in thin layers, the required amount for soup is broken off and soaked. However, not everyone has the opportunity to use it, so the plum is replaced with tkemali sauce, fresh sour plum (these include cherry plum and sloe), tomato paste, tomatoes and even pomegranate juice.

There are many ways and options for preparing kharcho. Beginning with whether the meat is fried or boiled, and ending with whether vegetables are added or not, remains unchanged in classic version preparation, the fact remains that the soup must contain three ingredients - beef, tkemali plum and grated walnuts.

Today I propose to look at some of these classic recipes.

This is the recipe I make most often for soup. I usually put in all the soups I make. a large number of vegetables I like this recipe precisely because it contains no carrots, no bell peppers, no potatoes. And despite this, it tastes simply amazing.

We will need (for a three-liter pan):

• beef meat - 600 gr
• onion - 2 pcs
• rice - 5 - 6 tbsp. spoons
• walnuts – 100 gr
• garlic - 1 head
• tkemali sauce - 3 - 4 tbsp. spoons
• tomato paste - 1 tbsp. spoon
• paprika - 1 teaspoon
• hops - suneli - 1 - 2 teaspoons
• hot red pepper - to taste
• black peppercorns - 10 - 12 pcs
• greens - basil, cilantro, parsley, optional - a bunch
• salt - to taste
• bay leaf - 1 - 2 pcs

Preparation:

1. To prepare the soup, take a piece of beef. I use brisket. It is quite fatty, and there are bones on it, which means that the broth will be quite rich, satisfying and nutritious.

Wash the meat, cut it into large pieces, add water and cook. I will cook in a three-liter saucepan, I collect water full pan. While the meat is cooking, the water will boil away, and just make room for the remaining ingredients.

It is not recommended to add water to the pan during cooking!

Watch when the broth starts to boil. At the same time, foam will begin to form, which must be removed carefully. Do not let the water begin to boil too much. Otherwise, all the foam will go into the broth and float there in the form of flakes.

I already talked about it in one of my articles.

2. As soon as the water boils, reduce the heat and cook the meat until cooked for at least 1.5 - 2 hours, avoiding boiling too intensely. The water should only gurgle slightly. The lid should be covered, but a crack should be left so that again there is no strong boiling.

3. Peel the onion and cut crosswise into thin pieces. Try to take smaller onion heads so that they are thinner and more tender.

There are recipes where onions are fried, but we will not fry anything in this version of the soup. Therefore, it is important that the onion feathers are not rough.

4. When the meat is cooked, take it out and strain the broth through two or three layers of gauze. To prevent it from getting into the soup small fragments bones.

5. Then put the chopped onion in the pan. Cut the beef into portions, remove the bones, and return the meat to the broth.

Cook for 40 - 45 minutes.

6. As soon as you put the onions in the pan, immediately rinse them in several waters and soak them in warm water rice. I use rice of the “Krasnodar” variety; this variety has a high gluten content and boils well, which is simply excellent for this soup.

This will make the soup thick and rich.

Prepare either 5 or 6 tablespoons of rice - this is for a three-liter pan, depending on the consistency of the soup you would like to get. I'll add 5 tablespoons.

7. When the onion has boiled for the required amount of time, add tkemali sauce, tomato paste, a piece of hot red pepper to the broth, let it simmer for 5 minutes, then add rice to the broth. Cook for 10 minutes.

If you don’t have whole red hot peppers, you can add ready-made ground red peppers at the end of cooking. You should add both according to taste, some like it spicier, others the opposite. But you still need to add a little, it is definitely needed for taste.

Whole peppers have varying degrees of bitterness depending on the variety, so they should be added with caution.

8. While it is boiling, sort out the nuts, removing the partitions and shells, and crush them.

Peel the garlic, chop it, add it to the nuts and continue grinding until you get a homogeneous mass.

9. Separately crush the black peppercorns in a mortar.

You will also need to add salt to the broth. Then taste, and if it’s not spicy enough, add ground red pepper to taste.

11. Let it boil and cook for 5 minutes. Then put a bay leaf and add pre-chopped herbs. You can use cilantro or parsley, but today I used basil.

Not everyone likes to use cilantro because of its specific smell. And although it will be practically “inaudible” in the soup, I must say about it.

12. After it has simmered for another 2 minutes, turn off the soup, close the lid tightly and let it stand and rest for at least 15 - 20 minutes.

13. Chop fresh herbs and onions as desired. Place salt and pepper on the table. I cook medium-spicy kharcho, because our granddaughter loves it very much, and she won’t eat anything very spicy. But my husband, on the contrary, eats very spicy soup. For such a case, we put on the table what may be needed.

14. Sprinkle the soup poured into bowls with fresh herbs and add fresh chopped onions if desired. Enjoy eating!

This is the version of kharcho soup we got. As you probably already understood, and I already mentioned this, we cooked it without using such a preparation stage as frying. But the next recipe will be just with frying. And it is also a classic.

Video on how to prepare Georgian soup kharcho

Despite the fact that the topic of our article involves preparing beef soup, I want to offer you a recipe with lamb that is almost identical to the first one.

In it you can see all the stages of preparation. And also how it turns out in the end.

Although the translation of the words “kharcho” means that it must be made from beef, it is also incredibly good from lamb. For example, my husband really loves it in this version. And if there is a choice, he always chooses this option.

And as a rule, if you decide to cook it from lamb, then take ribs. They have meat, a bone, and a good layer of fat.

Kharcho soup with beef at home

We will need:

• beef meat - 800 gr
• onion - 2 heads
• tomato - 1 pc.
• rice - 0.5 cups
• walnuts – 100 gr
• tomato paste - 1 tbsp. spoon
• paprika - 1 teaspoon
• tkemali sauce - 2 tbsp. spoons
• garlic - 1 head
• cilantro - bunch
• red hot pepper - to taste
• khmeli-suneli - 1 heaped teaspoon
• salt, red and black ground pepper - to taste
• vegetable oil - 3-4 tbsp. spoons

Preparation:

1. Wash beef and brisket with small layers of fat and cut into fairly large pieces. Dry with paper towels.

2. Heat half the oil in a frying pan and fry the chopped pieces in it. There is no need to fry too much; the meat should only brown slightly.

When frying, the heat should be high so that the meat is quickly “sealed” into a golden brown crust and retains its juice inside.

3. Place the fried pieces into a saucepan and fill them with hot water.

Bring to a boil, carefully skimming off the foam. During the intense appearance of foam on the surface, it is better not to leave the stove, remove it until there is no foam left in the pan.

Cook the meat until cooked for 1.5 -2 hours over low heat, but there should not be intense boiling.

4. Cut one onion into thin half rings and fry it in a frying pan until golden brown in the remaining oil.

5. Add tomato paste and a little broth, 3 - 4 tablespoons will be enough. Simmer for 3 - 4 minutes.

6. Then add paprika and tkemali sauce. If you don’t have sauce, then limit yourself to just tomato paste.

7. Rinse the rice and soak in warm water for 40 - 45 minutes.

8. When the meat is ready, add the fried onions with tomato dressing.

Send soaked rice there, the water from which must first be drained. Stir, let it boil and reduce heat again.

9. Cut the tomato into small cubes and add to the broth. You can first remove the skin from the tomato, but you can add it along with it.

Cook for 15 minutes.

10. Cut off the stems of the cilantro and chop the leaves.

Peel and chop the garlic. Chop red hot pepper into pieces.

11. Place everything in a bowl or mortar and grind. Leave some of the cilantro for serving.

12. Grind the nuts separately.

You can also put all of the above ingredients into a blender bowl and grind there.

13. Add the resulting mass to the boiling soup. Also add hops - suneli. And cook for another 5 - 7 minutes, adding salt and pepper to taste.

14. Then turn off the heat, cover the soup with a lid and let it brew for 15 - 20 minutes.

15. Cut the remaining onion into thin half rings and mix with the reserved cilantro.

16. Pour the kharcho soup into bowls and sprinkle with onions and herbs. Enjoy eating!

This recipe can also be used to make soup using chicken. In this case it will cook much faster. And it will be no less tasty.

And of course, it goes without saying that you can also cook it with lamb and pork.

But today we have the theme of classic kharcho, so we cook exclusively from beef.

Classic recipe for soup with vegetables and nuts

And we will make this recipe using vegetables, from which we will make a dressing. And in this recipe we will use boneless meat. Although cartilage may be quite acceptable.

We will need:

• beef meat - 600 gr
• onion - 1 - 2 pcs
• carrots - 2 pcs.
• tomatoes - 3 - 4 pcs
• walnuts – 100 gr
• hot capsicum - to taste
• allspice - 2 - 3 peas
• cloves - 2 - 3 buds
• hops - suneli - 1 heaped teaspoon
• vegetable oil - 4 tbsp. spoons
• greens, onions, garlic - for serving

Preparation:

1. Wash the meat, dry it and cut it into small pieces measuring approximately 5 x 5 cm. It is best to use young veal for this recipe. You can also take brisket, where instead of bones it still has cartilage.

2. Heat 2 tablespoons of oil in a frying pan and fry the meat in it. The heat should be high so that the meat quickly “grabs” into a crust. This way we can keep all the juice inside.

3. Cut the onion into cubes, maybe not very small, and add to the meat. Fry everything together until the onion is soft and golden.

4. Grate the carrots and add to the frying pan.

As a rule, carrots are not used in the traditional classic cooking method. But there are recipes where it can be added to soup. And this food doesn’t get any worse. On the contrary, it makes the dish brighter and adds another note - a sweet note.

5. Fry everything together for 5 - 6 minutes, or even a little less. But make sure that nothing starts to burn. This will make the broth cloudy.

6. Transfer the contents into a saucepan and add cold boiled water. Boil. As we can see, the carrots have given color and the broth has become a nice warm color.

7. Cut the tomatoes into cubes and fry in the remaining oil. Tomatoes need to be chosen red and juicy, always ripe. They will add color and taste.

If you are preparing kharcho in winter and it is difficult to find ripe ones juicy tomatoes, then you can use store-bought ones and use them with juice. Or maybe you have your own supplies of such tomatoes. Or you can use tomato juice.

If you use fatty meat for cooking, and the broth turns out to be very fatty, then it is best to remove this fat, pour it into a frying pan and fry the tomatoes in it. This way the soup won't be too greasy.

8. Cut the hot capsicum into pieces. Kharcho soup is a spicy soup, but adjust this aspect yourself to your taste. The taste of the dish as a whole will depend on how much pepper you add.

Once chopped, add it to the tomatoes. Salt the tomatoes and stir. Simmer until the tomatoes become soft.

9. Grind the nuts in a blender, or grind in a mortar.

10. When the meat is completely cooked, add chopped nuts to the broth. Add allspice and cloves, as well as hops - suneli.

11. Without waiting for it to boil, add the stewed tomatoes and peppers. Let it boil, and after cooking for 1 - 2 minutes, turn off the gas. Then let the kharcho brew for a while.

12. Serve with chopped herbs, onions and fresh garlic.

This is such a beautiful, aromatic and tasty soup we got. Eating this is pure pleasure!

Today we discussed with you various recipes preparing traditional Georgian soup kharcho. As you can see, they are all different. Each housewife has her own ways of preparing this delicious dish.

In addition, these methods also depend on which locality in Georgia it is prepared. For example, it is not prepared with nuts everywhere. There are recipes where they are not added to the soup. But nevertheless, the soup still has a name we know.

Kharcho is not always prepared with rice. It is also prepared with the addition of other cereals. It can be millet or pearl barley.

There are recipes where this soup is prepared with mushrooms, with the addition of black olives or olives and lemon. Bell pepper is also added. And all these recipes have a right to exist.

And as I said today, you can make soup with other meats - pork, lamb, chicken or turkey, and even fish!

This soup is so loved in all corners of our Earth that people want to cook it in many different versions and combinations. And that's great! Let them cook as they like!

And today we prepared three very delicious options, on the basis of which you can prepare any kind of kharcho soup, adding to it the ingredients that you like or what you have in your refrigerator.

And if you liked them, then share the recipes in in social networks. And write your favorite recipes in the comments.

Bon appetit!

Hello my dear! Today I’ll tell you about how to cook kharcho soup. He is considered Georgian national dish. And in the classic version, it is prepared only with beef with the obligatory addition of tkemali sauce and spices. Although, in our country it is easily prepared with other meats, and other types of sauces are also added. Well, what can you do, people like to fantasize in their kitchen.

My husband and son love this first dish because it is very thick and has a lot of meat and spices. True, for me personally it’s a little spicy, which doesn’t stop me from eating it at the dinner table with my family. And how can you not please your men if they ask.

My husband likes to eat two deep plates at once, although you can’t tell he’s puny from the outside. But this is an indicator that the food is really tasty. When he doesn’t ask for more, it’s worth thinking about what I did wrong. Therefore, with such appetites, I have to cook first courses almost every day in a five-liter saucepan (!).

Kharcho is always prepared very thick, so you need more ingredients than for a regular dish. It should have a lot of meat. A real man's dish.

What meat is best for this dish? When it comes to beef, brisket on the bone is ideal.

The characteristic seasoning for it is the Georgian spice utskho-suneli. But it can be difficult to find such a spice here, except perhaps only in markets where representatives of Caucasian nationality trade. Therefore, it is most often replaced with suneli hops, which can be found much more often on the shelves of our stores.

Well, of course, tkemali sauce is a sauce made from red plums or cherry plums with a sour-spicy taste. Spices, garlic and herbs are also added there. Without this sauce, our dish will not be complete.

Since this dish is still Georgian, we will begin our review with our native roots. I once begged this recipe from a Georgian cook who works in a cafe not far from my home. I was 25 years old, and he seemed like a kind grandfather to me. He made it so meaty, spicy and rich, just awesome.

All proportions here are indicated for a three-liter pan, so calculate according to your dishes.

Ingredients for a 3 liter pan:

• Beef on the bone - 1 kg
• Rice - 4-5 tablespoons
• Carrots - 0.5 pcs.
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Spicy adjika - 1 tablespoon
• Tkemali sauce - 4-5 tablespoons
• Khmeli-suneli - 1 tablespoon
• Garlic - 4-5 cloves
• Ground black pepper - to taste
• Sugar - a pinch
• Salt - to taste
• Cilantro, parsley

To make the broth lighter, soak the beef in water for a couple of hours.

Cooking method:

1. Place chopped pieces of meat, a whole onion and half a carrot in a saucepan, fill with water and place on the stove. When the broth boils, skim off the foam, add salt, cover and cook the broth until the meat is cooked.

2. In the meantime, let's start frying. Finely chop the onion. Cut the tomatoes on top with a cross and pour boiling water over them, then remove the skin, it will come off easily. Then chop finely.

3. Heat a frying pan and pour vegetable oil into it. Fry the onion until golden brown, then add the tomatoes. Sprinkle with suneli hops and ground black pepper. Mix everything well and simmer for 2 minutes.

4. After two and a half hours, the meat should be well cooked. Remove the onion and carrot. They won't be needed here anymore. Add well-washed rice to the broth.

6. Bring the broth to a boil. Then cover and simmer for about 15 minutes until the rice is cooked.

7. In the meantime, you can chop the cilantro and parsley. Cut into small pieces. Squeeze the garlic here, along with the greens. Mix them together.

8. The soup is ready, turn off the heat, add the herbs and cover with a lid for 10-15 minutes. He needs to insist. Then you can serve.

Step-by-step recipe for soup with potatoes and rice

Somehow it turns out that we are more familiar with potatoes, although this will be a slight deviation from the classics. Well, why not experiment? We are kings in our kitchen. We will return what we want.

Ingredients:

• Beef with bone – 500 g
• Rice - 0.5 cups
• Potatoes - 5 pcs.
• Khmeli-suneli - 1 teaspoon
• Garlic - 3 cloves
• Onion - 1 pc.
• Carrots - 2 pcs.
• Tomatoes - 3 pcs.
• Ground red and allspice - to taste
• Greens - a bunch
• Salt - to taste
• Bay leaf - 1 piece

Cooking method:

1. Cut the meat into portions and place in a pan. Without cutting the bone, send it there too. Pour in water and let it cook. When the broth boils, skim off the foam.

It is not necessary to cut the meat; you can let the whole piece cook, and then remove it from the bone and cut it into portions.

2. Grate the carrots on a coarse grater. Finely chop the lur and place in a heated frying pan. Fry for a bit and then add the carrots and fry until golden brown.

3. Cut the tomatoes crosswise on top, scald them with boiling water and remove the skin. Then finely chop and add to the pan, reduce the heat slightly and continue to simmer.

If you don't have tomatoes on hand, you can use any tomato sauce or adjika.

4. Add pepper and suneli hops, tkemali sauce, pour in a little broth and stir. Cover the pan with a lid and simmer the vegetables for 10 minutes.

5. In the meantime, let's take care of the potatoes. Peel and cut it as you are used to - slices, cubes or strips. It does not matter.

6. When the meat is cooked, remove big piece with the bone from the pan and divide it into pieces. Add potatoes to the broth. Place the roast. Bring to a boil and pour in the washed rice. Cook for another 20 minutes.

7. All that remains is to finely chop the greens (dill, parsley or cilantro - your choice). Chop the garlic or squeeze it through a special press. Then put everything into the almost finished soup, add bay leaf and stir.

8. After two minutes, remove from the stove, cover with a lid and let sit for 7-10 minutes. After this, you can treat your family to a delicious, aromatic stew.

Video on how to cook real Georgian kharcho with tkemali

And for those who love video recipes, I found wonderful, detailed and understandable material.

Even traditional recipe Georgian style soup may vary from housewife to housewife. general composition products. And each will claim that she has the most real recipe. Well, I just suggest you try it different variants and determine for yourself which one is better.

Ingredients for a three-liter saucepan:

• Beef – 600 gr
• Onions - 2 pcs.
• Tomatoes - 4 pcs.
• Rice - 6 tablespoons
• Walnut – 100 gr
• Hot pepper - 1 pc.
• Parsley - 1 bunch
• Tkemali sauce - 2 tablespoons
• Garlic - 3 cloves
• Allspice - 1 teaspoon
• Khmeli-suneli - 1 teaspoon
• Dried basil - 1 teaspoon
• Dried cilantro - 1 teaspoon

Now look at the method of preparing this Georgian dish.

It turned out rich, spicy and very delicious kharcho. Prepare it for your men, I think they will be pleased. After such a first course, you won’t need a second one. It's so filling.

A simple and quick recipe for tkemali sauce at home

As I already said, without this sauce, kharcho cannot be considered complete. But where to buy it? In fact, you don't have to go to every store to find this sauce. You can prepare it quite quickly yourself at home. I offer an express recipe for this Georgian sauce using available products.

We only need:

• Any variety of sour plums - 750 g
• Garlic - 1 head
• Cilantro - bunch
• Khmeli-suneli - 3 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 teaspoon

Preparation:

1. Rinse the plums and remove the pits. Then transfer to a saucepan, add 50 ml of water and put on fire until it boils. Then cook for another 10 minutes.

2. Then grind the plums through a sieve to separate the skins and turn everything into a paste.

3. Add salt and sugar to the pureed mass, cook until boiling over low heat. When it boils, add chopped cilantro, garlic and suneli hops. Cook for another 2 minutes and the sauce is ready. It can be stored in glass jar in a refrigerator.

This way you will get a wonderful homemade sauce for meat, fish and, of course, for our kharcho. As you can see, it cooks quickly. If desired, you can also add ground red, allspice or black pepper.

Well, we met a wonderful Georgian kharcho. If anyone hasn’t tried cooking it yet, then it’s time to start. I hope I was able to convince you how easy it is to prepare. The main thing is to boil the meat, and you won’t have to cook the rest for long.

I wish you new exploits in the kitchen. Bon appetit.