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Beef kharcho is a delicious Georgian soup prepared according to classic and new recipes. Step-by-step recipe with photos and videos

Kharcho soup is a truly Georgian dish with the addition of various seasonings, giving it a spicy and piquant taste. To create it, you can use beef fillet or brisket with a small bone. In terms of cooking time, the dish will not take much time, and The cooking process is quite easy .

Ingredients

You will need the following ingredients to prepare beef kharcho soup. Step by step recipe will help you achieve good results even for a beginner in the field of cooking.

1 kg beef tenderloin or meat fillet on the bone;
2 onions;
2 carrots;
1 clove of garlic;
1/2 tbsp. rice;
4 tbsp. spoons tomato paste;
2 tbsp. spoon of adjika;
6 tbsp. spoons refined vegetable oil;
1 tbsp. spoons of parsley (preferably dried);
2 bay leaves;
1/3 tsp. salt;
10 pieces. black peppercorns;
¼ tsp. red pepper (ground into powder);
1 tsp Khmeli-Suneli seasoning mixtures.

Preparation

To prepare such an appetizing dish as beef kharcho soup using a step-by-step recipe, you will need the following kitchen equipment: saucepan, meat cutting board, tablespoons and teaspoons, garlic press, grater, frying pan, deep dish, electric or gas stove.

First of all it should be good wash the beef and cut into portions. Then a saucepan with water is placed on a fairly high fire, then beef tenderloin or meat on the bone, peeled carrots and onions are dropped into it.
When the water boils, reduce the heat, and add bay leaf, black peppercorns and a little table salt. like this the broth base must be boiled for 2-2.5 hours;

Beef should be cut into portions

When the meat and vegetable components are cooked, it is recommended to remove them and place them in a separate bowl. After peeling and washing, the garlic is placed in a garlic press and, under pressure, turns into a heterogeneous structure. To completely chop it, you can use a regular knife. Thus, it is reduced to a mushy state.
Subsequently, it is the turn of frying. For these purposes, add vegetable oil to the frying pan. From the very beginning, the fire intensifies to its maximum level. If the equipment is completely heated, the heating limit is lowered and garlic with tomato paste and, stirring, fry for about 10 minutes.
Then the onion, chopped in advance, is added. As the onion softens, chopped carrots are placed in it, and the resulting mixture is fried for another 3-4 minutes, followed by the introduction of the broth base in the amount of 1 to 1.5 scoops.
Everything is salted and left to stew on the stove for about 10-15 minutes. Thus, the main composition of beef kharcho soup is prepared, prepared according to a step-by-step recipe, which is the basis of the entire dish;

In a frying pan you need to fry the garlic with tomato paste, then add chopped onions and grated carrots

At the moment when the extinguishing came to an end, the resulting vegetable mixture is transferred to broth. At the same time, if meat on the bone is used, it must be separated.
The remaining ingredients, such as potatoes, must be rinsed under running cool water, peeled and cut into cubes, rinse the rice about 5 times in a colander. And prepared components send to boiling broth with vegetable dressing with the addition spices such as suneli hops, adjika and red pepper.

Real kharcho soup is made from beef with the addition of hot spices - try it at home.

For kharcho, we take lean beef with bones, add potatoes (there may not be any in Georgian kharcho), long rice, always garlic and a set of spices that provides the unique taste of a traditional Georgian dish.

beef on the bone - 400 g
potatoes - 4 pcs.
garlic - 3 teeth.
fresh dill - puch.
green onion - bunch.

For refueling:

onion - 1 pc.
carrots - 1 pc.
tomato paste - 1 tbsp. l.
Refined sunflower oil - 2 tbsp. l.
long grain rice - 70 g
salt - 2 tsp.
hop-suneli mixture - 1 tbsp. l.

We thoroughly rinse a good piece of beef under running water; it’s good if it has a bone, in which case the broth will be richer.

Put the meat in a saucepan to cook, wait until it boils and skim off the foam. The primary broth boils for 5-10 minutes, then it needs to be drained, rinsed the meat thoroughly, and poured clean cold water, and we cook our kharcho soup with beef using the secondary broth.

We peel, wash and cut fresh potatoes. The cutting for soup is not important, as you are used to (straws, cubes). Dip the potatoes into the kharcho broth.

A medium-sized onion must be peeled and cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a coarse or fine grater.

It is better to wash long rice in advance and soak it in cold water.

Heat the oil in a frying pan with high sides, mix the onions, carrots, add a tablespoon of pasta, 150 ml of water, rice, salt, spices. The dressing for kharcho should be thick. Mix everything thoroughly, cover with a lid, and leave to simmer for 15-20 minutes.

Preparing the garlic. We peel the cloves and press them with a press. We will place it in the kharcho soup 5 minutes before full readiness, otherwise if it boils for a long time, it will lose its aroma.

We take the beef out of the broth, cool it, separate it from the bone, and cut it into 1.5-2 cm pieces. Place it back into the broth for kharcho. We also pour the prepared frying with rice there. Cook over low heat for another 15-20 minutes. Don't forget to add garlic. Kharcho soup with the most tender beef ready!

Recipe 2, step by step: beef kharcho soup with rice

There is nothing complicated in the mechanism for creating such a dish. The first time I made a wonderful Georgian beef Kharcho, the main thing is to follow the recipe.

Beef 500 g
Water 1.4 l
Rice 100 g
Stabbed walnuts 100 g
Tkemali sauce 60 g
Onions 100 g
Vegetable oil 15 g
Sweet pepper 150 g
Ground red pepper 5 g
Seasoning “Khmeli-suneli” 10 g
Garlic 10 g
Tomato paste 70 g
Bay leaf 2 pcs.
Cilantro bunch
Salt to taste

Place 500 grams of beef in the prepared pan, add 1.4 liters of water, add two bay leaves, and place over high heat. Be sure to cover with a lid - it will boil faster.

When the meat has boiled, remove the foam with a slotted spoon and reduce the heat. Now the meat should be cooked for at least an hour over low heat under the lid. Ideally, an hour and a half, but you don’t always have time to wait that long, I know from myself.

When the broth is ready, you need to catch the meat and leave it to cool. Strain the broth itself through a fine sieve into another pan - this way the soup will come out clear.

Cut the cooled meat into small portions, remove the bone.

Return the chopped boiled beef to the broth, place the pan over medium heat and wait until it boils. Don't forget to cover with a lid.

Rinse 100 grams of rice well, add it to the boiled broth with meat, let it boil.

Wash and peel 150 grams of sweet pepper, cut it into cubes and add to the pan immediately after the rice. You can also cut into strips - do as you like.

While the rice is boiling, fry 100 grams of finely chopped onion in a frying pan with 15 grams of oil until soft and golden brown.

While the onions are frying, prepare the nut-garlic mixture. To do this, crush 100 grams of chopped walnuts and 10 grams of garlic in a mortar.

Add 70 grams of tomato paste to the fried onions directly into the frying pan and mix thoroughly.

Turn the heat down, add the prepared mixture of nuts and garlic to the dressing, stir and remove the pan from the stove.

Add the freshly prepared dressing to the boiling soup and stir.

Add 60 grams of Tkemali sauce, 5 grams of ground red pepper, 10 grams of Khmeli-Suneli seasoning, chopped small bunch of cilantro, salt to taste, stir, cover with a lid.

After two minutes, turn off the stove. The soup is almost ready. He just needs to brew for about 10-15 minutes under a closed lid. Bon appetit!

Recipe 3: Georgian beef kharcho (step by step)

beef - 600 grams;
rice - 0.3 cups;
water - 2.5-3 liters;
onions - 3-4 pieces;
walnuts - 0.5 cups;
cilantro - 3 tbsp. spoons;
basil - 3 tbsp. spoons;
parsley - 3 tbsp. spoons;
garlic - 3-4 cloves;
hot red pepper - 1 teaspoon;
ground black pepper - 1 teaspoon;
coriander - 1 teaspoon;
cinnamon - 0.5 teaspoon;
hops-suneli - 2-3 teaspoons;
Bay leaf— 2-3 pieces;
tomatoes - 100 grams

Cut the meat into 2-3 centimeter pieces and cook after boiling over low heat for 2-2.5 hours. Or, if you have bones, then cook them and then cut them off.

If the water has boiled away too much, don’t be afraid, add boiling water. We check the readiness of meat by how it easily falls apart into fibers, and the connective sinewy tissues turn into jelly.

If it’s ready, take the meat out of the broth (we’ll return it at the very end) and add rice, previously washed in cold water, preferably seven times.

Most likely, you will feel that there is not enough rice for this amount of broth. At least it always seems that way to me. But don't worry, everything will be fine once it's cooked through. If you add more, then in the end you will happily get not soup but rice porridge, which is also tasty. This has happened to me more than once. Let me remind you, one third of a faceted glass for 2.5-3 liters of broth.
Next, wait 15 minutes and make the first bookmark.

The first filling consists of onions, tomato base, ground walnuts and bay leaves. We simmer the onion, cut into small cubes, in two tablespoons of vegetable oil until transparent.

Under no circumstances should we let it turn golden. This is not allowed in this recipe. Add some salt to it in a frying pan to release the juice and simmer over low heat. Add tomatoes. In my case, this is a preparation from the summer consisting of ground and boiled tomatoes. You can also use tomatoes (a couple of pieces) and even tomato paste (a couple of teaspoons) diluted with water. Increase the heat, simmer our onion-tomato mixture for 3-5 minutes and pour it into the soup along with bay leaves.

Add pre-ground walnuts.

Put back the pieces of meat. Salt to taste.

After 5-7 minutes, make a second batch consisting of ground spices. Namely from ground red and black pepper, coriander seeds, cinnamon and suneli hops.

The third bookmark is in another 5 minutes. We add finely chopped garlic and a lot of our various chopped greens.

Immediately turn off the heat and leave covered for another 5 minutes.

That's it, ready.

Pour into a plate and enjoy.

Recipe 4: how to cook beef kharcho soup

In Georgian cuisine, there are various recipes for preparing all kinds of dishes, including kharcho, which is considered one of the most delicious soups. It is prepared from beef breast, rice and special seasonings. We offer a recipe for beef kharcho, which can become one of your favorites, primarily because of its spicy and piquant taste and aroma. Treat yourself and your family by preparing this unconventional dish.

Beef meat on the bone 1 kg
Carrots 2 pcs.
Onions 2 pcs.
Garlic 1 head
Rice ½ cup
Tomato paste 4–5 tablespoons
Adjika 1–2 tablespoons
Vegetable oil 5–6 tablespoons
Parsley (dried) 1-2 tablespoons
Bay leaf 1–2 pcs.
Table salt 1/3 teaspoon
Black peppercorns 10 peas
Ground red pepper ¼ teaspoon
Khmeli suneli - 1 teaspoon

Fresh beef must be washed under running cold water and cut into several pieces. IN large saucepan pour water, put it on high heat, place the meat there. Peel the carrots and onions, wash them and place one vegetable at a time in the pan. When the water boils, reduce the heat, throw in the bay leaf, black peppercorns and salt and cook for 2 - 2.5 hours.

When the broth is cooked, remove the meat and vegetables and place in another pan. The garlic needs to be peeled, washed, crushed first with a press, then with a knife so that it turns into pulp. Grate the remaining raw carrots, cut the onion into half rings or small pieces.

Pour oil into a frying pan, heat on high fire, then reduce it and place tomato paste and garlic there, fry, stirring for 5 - 10 minutes, add chopped onion. When the onion softens, add the carrots and fry for 3 - 4 minutes. After this, pour 1 - 1.5 ladles of broth and add salt. Simmer the vegetables for another 10-15 minutes.

When the vegetables are stewed, pour the roast into the broth. Boiled meat must be separated from the bones. Next, peel, wash and cut the potatoes into cubes. Rinse the rice under running water in a sieve or colander. Place all this in a pan with broth and fry, season with spices: suneli hops, adjika and red pepper. When the rice and potatoes become soft, the kharcho soup is ready!

This recipe makes 10 – 12 servings. Serve the beef kharcho hot, pour it into plates and sprinkle with parsley. You can cut pieces of black bread or add croutons fried from the soup to the soup. white bread on sunflower oil. Enjoy your meal!

Recipe 5: classic beef kharcho (with photo)

Classic kharcho soup is a very hearty and appetizing dish of Georgian cuisine. To obtain a rich broth, beef is usually used, although there are recipes using lamb or other meat. Characteristic feature Kharcho soup has a slight sourness in taste, obtained from tklapi (dried plum pulp) or plum sauce tkemali In the absence of these ingredients, some housewives add regular tomato paste to the soup, but this is not recommended, because the taste of the dish will not be the same.

As a rule, kharcho is prepared with hot pepper and plenty of garlic, although you can always control the dosage of “hot” ingredients yourself, adjusting the recipe to your personal taste preferences.

beef on the bone - about 500 g;
onion - 1 pc.;
rice - 100 g;
tkemali sauce - 2-4 tbsp. spoons or to taste;
hops-suneli - 1 tbsp. spoon;
ground red hot pepper (or chili pod) - to taste;
black allspice - 2-3 peas;
bay leaf - 1-2 pcs.;
garlic - 4-5 cloves;
fresh cilantro - a bunch;
walnuts - 100 g;
vegetable oil- 2-3 tbsp. spoons;
fresh tomatoes - 2 small;
salt - to taste.

Pour water over the beef and bring to a boil. Remove the foam and boil the meat for 1.5-2 hours (until cooked). Don't add salt yet - just throw in the peppercorns and bay leaf. At the same time, finely chop the onion and fry in vegetable oil for a couple of minutes.

We peel the tomatoes; to do this, we make cross cuts on the tomatoes.

Pour boiling water over the vegetables and let sit for 5 minutes, then immediately rinse with cold water. After such actions, the skin will be removed very easily.

Puree the tomato pulp with a blender or chop it with a knife and add it to the already soft onion. Cover the pan with a lid and simmer the mixture over low heat for 3-5 minutes.

Remove the finished meat from the broth. Add onion stewed with tomato puree.

Next we load the pre-washed rice grains. Cook the soup at low simmer for 10 minutes.

At the same time, separate the boiled meat from the bone and cut into arbitrary pieces. Immerse in broth.

Add suneli hops and hot peppers taste. Instead of ground, you can use fresh pepper chili - for this you need to cut the pod lengthwise and chop finely, after removing all the seeds.

Chop the walnuts. This can be done using a blender or any other suitable method, for example, grating on a coarse grater or grinding in a mortar. Add nuts to almost finished soup.

Add tkemali sauce, which will add a slightly sour taste characteristic of kharcho soup. The dosage of the sauce can be varied according to personal taste. Cook the soup for another 10 minutes. At the end, add salt, finely chopped cilantro and squeeze out the garlic.

Leave the first dish covered for 10 minutes, then pour into portioned plates and serve. Classic kharcho soup can be supplemented with a piece of fresh pita bread.

Recipe 6: the most delicious kharcho soup with beef

Beef kharcho soup is a spicy and somewhat spicy soup made with beef. Dried tklapi plums and walnuts are also added to it. In addition, they send this Georgian soup whole set all kinds of spices that subtly emphasize the taste of this dish.

Kharcho is one of the brightest representatives Georgian cuisine. It’s not easy to prepare, and besides, it takes a lot of time to prepare! However, the result is worth it. Having tried this soup once, you will no longer be able to deny yourself the pleasure of eating it again.

Join us in preparing delicious Georgian beef kharcho soup. By following the instructions given below in the photo recipe, you will not experience any problems during the cooking process!

beef brisket – 900 gr
Polished coarse grain rice - 180 g
onions - 8 pcs
carrots - 150 gr
celery - 100 gr
garlic - 5 cloves
cilantro - 30 gr
dried basil - 1 tsp.
cumin - 1 tsp.
ground coriander - 1 tsp.
ground chili pepper - 1 tsp.
fenugreek seeds - 5 g
saffron - 0.2 tsp.
sea salt - 1 tsp.
vegetable oil - 40 ml
tkemali sauce – 120 gr

We will start preparing our kharcho with meat. It needs to be washed thoroughly. Then put the beef in a deep pan, fill it with water and send it to cook on the stove. Over time, foam will begin to form on the surface of the water; it must be removed. Then the broth will turn out beautifully transparent.

As soon as the foam stops forming, add the washed and peeled vegetables to the broth. Cook all this over low heat for about an hour and a half, until the beef is completely soft. Then remove all the vegetables from the broth, as well as the meat itself. Cool the beef slightly, chop it finely and return it to the broth. You can safely throw away your vegetables!

Now let's do the onions and garlic. Peel the onions and finely chop them. Add them to our Georgian kharcho we will be sautéed. Next, peel the garlic cloves and chop them finely. We will add this ingredient at the very end and fresh.

At this stage we will fry the onion. It should soften and acquire a golden hue. After this, you can safely send it to the boiling broth.

Now we add rice to the broth, which should be washed in advance.

Now it's the turn of the spices. They must be mixed in a mortar and crushed thoroughly. Then add the spice mixture to the soup.

Wash the cilantro thoroughly and chop it finely. Then we put it in a mortar with garlic, sprinkle it all with salt. We knead this mixture, but don’t rush to add it to the kharcho soup! We will do this at the very end of preparation.

Now you can acidify our beef kharcho soup.

We use tkemali sauce as an acidulant. We pour it in a little and be sure to taste the soup!

When the rice is ready, add a dressing of crushed garlic, cilantro and sea salt. Turn off the heat and let the dish sit for at least ten minutes.

Georgian beef kharcho soup is ready! It should be served hot, garnished with a sprig of cilantro.

Recipe 7: beef soup kharcho at home

Walnuts 150 g
Tkemali 200 g
Khmeli-suneli 15 g
Greens to taste
Rice 150 g
Onion 400 g
Garlic 20 g
Vegetable oil 30 g
Salt to taste

Wash the meat, add three liters of cold water and bring to a boil. Skim the foam from the broth, reduce heat and simmer for 1.5 hours. Remove the meat and set aside for now. Peel the onion and cut into segments.

Crush the garlic and walnuts in a mortar. To let the garlic release more juice, add a little salt. If you like it spicy, you can also crush a piece of chili pepper.

Heat vegetable oil in a large frying pan and fry the onion over medium heat until soft and golden brown.

Pour washed rice and fried onions into a saucepan with boiling broth. Bring to a boil, reduce heat to low and cook for 15 minutes.

Pour suneli hops into the mortar and crushed nuts and mix.

Add tkemali sauce, a mixture of crushed nuts and garlic to the soup and salt to taste. Boil for 5 minutes over low heat. You can add fresh, frozen or dried herbs to the finished soup to taste. I added pickled cilantro, a little dried celery and garnished with fresh parsley when serving.

This soup is the pride of Georgia. Properly cooked soup always turns out rich and aromatic. If you cook kharcho according to the classic recipe with rice, you will be able to prepare 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:

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

Cooking in Georgian

Present Georgian recipe Only beef is used. Business card This soup contains 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:

Place the beef in water and bring to a boil. The resulting foam must be constantly removed.
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.
When the meat is cooked, remove and cool. Separate from the pit.
During cooking, small bones may remain in the liquid, so the broth should be strained.
Grind the meat into small pieces. Transfer to broth.
Remove the skins from the onions and chop.
Peel the garlic and crush it with a rolling pin.
Chop the cilantro, then the parsley.
Add the washed rice to the broth.
Place greens and onions.
Boil for a quarter of an hour.
Pour in tkemali sauce, add garlic.
Add salt and suneli.
Chop the nuts. Add to the broth along with bay leaf and pepper.
Boil for a few minutes until the rice is done.

We thoroughly rinse a good piece of beef under running water; it’s good if it has a bone, in which case the broth will be richer.

Put the meat in a saucepan to cook, wait until it boils and skim off the foam. The primary broth boils for 5-10 minutes, then you need to drain it, rinse the meat thoroughly, add clean cold water, and in the secondary broth we cook our kharcho soup with beef.

We peel, wash and cut fresh potatoes. The cutting for soup is not important, as you are used to (straws, cubes). Dip the potatoes into the kharcho broth.

A medium-sized onion must be peeled and cut into small cubes with a sharp knife.

Fresh carrots need to be scraped and grated on a coarse or fine grater.

It is better to wash long rice in advance and soak it in cold water.

Preparing the garlic. We peel the cloves and press them with a press. We will place it in the kharcho soup 5 minutes before it is fully cooked, otherwise if it boils for a long time, it will lose its aroma.

If you have ever been to Georgia, you will forever remember cordiality inhabitants of this country, its excellent wine and traditional Hot soup kharcho, so different from Russian cuisine, but nevertheless beloved in Russia. To feel the characteristic again burning taste, you don’t have to go to a Georgian restaurant: we will tell you how to prepare beef kharcho soup, and a step-by-step recipe with photos will help you not to confuse the sequence of culinary manipulations, because the dish is quite complex. Real kharcho is prepared exclusively from beef, but more on that later...

Unique treat

Kharcho enjoys wide success throughout the post-Soviet territory, and therefore it is not surprising that each region offers its own version of the spicy soup, replacing or removing ingredients. In Georgia kharcho recipe sometimes too correct, but the presence of three products remains unchanged:

Beef. Why her? Many will remember that in Caucasian restaurants, spicy soup is often cooked using lamb. This approach is fundamentally wrong, because the very name kharcho (kharshot - cargo) means “beef soup”, leaving no room for imagination about meat.
Walnuts, crushed into powder, give kharcho a special taste and additional thickness: properly prepared kharcho is much thicker than all the soups we are used to. It is believed that nuts serve as a source of strength, endurance, and give men unprecedented reproductive health.
Another unique component - tklapi, a soup base made from dried tkemali plums, which are found almost everywhere in the homeland of kharcho and are better known as cherry plum. Small yellow plums, very sour in taste, are dried and pressed into flat cakes similar to pita bread. Pieces are broken off from this crust and added to kharcho and other dishes. In Russia, getting tkemali is problematic, and therefore today we will make do with a more affordable analogue - tomato paste. It is also possible to replace it with pomegranate juice and fresh tomatoes.

As for history, establish the time of the appearance of the soup kharcho impossible, but one thing is certain - Georgians prepare it has been passed on since time immemorial recipe from grandfathers to grandchildren as an important, particularly significant tradition. Scientists name only the estimated period of occurrence dishes– 2nd century AD, when in the Caucasus rice first appeared.

Selection of products for kharcho

Compound soup includes a large number of herbs and seasonings: thanks to them, the shades of kharcho reveal one after another during a meal, leaving spicy unique aftertaste. Us will be needed:

Beef. We choose a piece that is bone-in and fattier, because Georgian cuisine does not recognize lean soups; a thick broth is required. Veal ribs are ideal, but tenderloin or part of the ham will also work.
Ripe juicy tomatoes. It is better to choose fruits with dark pink skin, the Astrakhan variety: they are very meaty, ideal for frying in soup.
Onion. A light husk is considered a sign of the onion’s pungency and pungency, so for kharcho we choose the palest onion.
Rice. Both round and oval are suitable, but not too long and not steamed: the rice should be well boiled in the soup and become very soft.
Red hot pepper. According to the recipe, it must be piping hot, otherwise the kharcho will lack piquancy.
Celery root. When choosing a root in the store, you should pay attention to small-sized options that have a richer taste and delicate pulp. If the plant is sold as a whole, we also take into account the color of the leaves: young celery has bright salad green tops.
Tomato paste. Choose thick and sweet pasta.
Khmeli-suneli. The herbs present in the seasoning are mixed in the ideal proportion for kharcho.
Garlic.
Parsley. Take a bunch of parsley with lush green foliage;
Common seasonings: ground black pepper, salt, bay leaf.

One of the defining characteristics when choosing products for kharcho is smell: except for rice and beef, all fresh ingredients are very fragrant, which provides unique spicy soup aroma.

Cooking kharcho correctly

To prepare spicy Georgian soup, it is not enough just to throw all the listed ingredients into the pan: the recipe dictates strict sequence of actions.

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