When the usual soups for us are already rather boring, we have to look for a replacement in the cuisines of other countries. For example, you can turn to Georgian cuisine and cook chicken kharcho with rice and potatoes - an excellent dish that does not seem too exotic. Such a soup can be prepared in many ways, but today we will consider recipes that are slightly interpreted for our gastronomic mentality.

A simple step-by-step recipe for kharcho with chicken and rice

Going into the details of the Georgian national cuisine you have no desire, but from fragrant and delicious soup If you would not refuse, then try to cook kharcho according to this recipe.

Instead of tkemali we will use tomato sauce, but you can easily carry out this replacement in the opposite direction, so as not to lose the flavor of the dish.

Ingredients

  • Chicken fillet - 2 pcs;
  • Rice - 5 tablespoons;
  • Potato - 1 pc;
  • Fresh garlic - a whole head;
  • Onions - 4 pcs;
  • Lavrushka - 2 sheets;
  • Suneli hops - 3 tsp;
  • Fresh cilantro - a bunch;
  • Tomato sauce - 4 tablespoons;
  • Salt and black pepper - to taste.

How to cook kharcho with chicken and rice

  1. We wash the fillet, remove films and cartilage, and also remove any small bones.
  2. Cut the meat into small cubes or thin strips. We load it into a saucepan, pour finely chopped potatoes here, pour water and set to boil at maximum heat. Once the water starts to boil, reduce it to medium.
  3. Pour in the rice here. First, rinse it thoroughly using a colander. Add bay leaf.
  4. We clean the onion, cut into small cubes. We put a frying pan on the fire, we need to pour quite a bit of oil into it, in it we fry the onion until golden brown over medium heat.
  5. Add tomato paste, suneli hops and minced garlic to the pan. After a couple of minutes, pour quite a bit of broth from the pan here.
  6. When the sauce in the pan thickens a little, transfer it to the pan and cook for 15-20 minutes over low heat.
  7. Finely chop the cilantro, add to the soup. Once again, mix everything, salt, pepper and taste. If everything is in order, then remove from heat and let it brew for about 10 minutes. Otherwise, adjust according to salt.

Before serving, the soup should be mixed well and first put the thick in the plates, and only then pour in the broth. Thus, each serving will be equally satisfying, even though the soup was cooked on lean fillets.

Classic kharcho with rice and chicken potatoes

Ingredients

  • - 1/2 carcass + -
  • Walnuts - 1 cup + -
  • - 2 pcs + -
  • Suneli hops - 2.5 tsp + -
  • - 4 cloves + -
  • - 1 PC + -
  • - 3 heads + -
  • - taste + -
  • cilantro - bunch + -
  • Tkemali - 2.5 tbsp. + -
  • - 1/2 cup + -

How to cook chicken kharcho with rice

  1. We wash half of the chicken carcass and remove the feathers if it is not plucked well enough. Cut into small pieces to make it easier to cook.
  2. Put the chicken pieces and chopped potatoes in a large saucepan, fill them with water. We put on the maximum fire, bring to a boil, and then reduce it to medium.
  3. While the chicken is cooking, we are working on other ingredients. Peel the onion and cut into small cubes.
  4. We collect the fat that collects on the surface of the water in the pan, and pour it into the pan. We send the onion here and begin to simmer it over medium heat.
  5. We scald the tomatoes, remove the skin from them, and chop the pulp with a knife, add to the onion, continuing to stew.
  6. We wash the rice, pour it into the chicken, not forgetting to stir all the time.
  7. We clean the garlic cloves and pass through a press, send them to the pan to other ingredients.
  8. Grind with a coffee grinder or blender walnuts. Put the resulting pasta into the pan, mix and pour this sauce into the pan to the chicken.
  9. Pour a little salt, suneli hops and add tkemali sauce to the broth, mix everything well so that the thick mixture is properly distributed over the liquid.
  10. Cover with a lid and simmer for about 10 minutes over low heat.
  11. After that, turn off the heat, pour in fresh chopped cilantro, mix for the last time and let it brew under the lid for another 15 minutes.

After that, we serve to the table. Due to the fact that we used half the chicken carcass, the broth of such a soup turns out to be incredibly rich and thick. So if you really love hearty meals Be sure to take this recipe for yourself.

Chicken kharcho with rice and potatoes

If soup without potatoes is not soup for you, then you should definitely opt for this recipe. Of course, it is very far from the original recipe, but this fact does not negatively affect the taste of such a dish. Moreover, you can always replace tomato sauce with tkemali or satsebeli sauce, and add suneli hops to the list of seasonings.

Ingredients

  • Chicken drumsticks - 5 pcs;
  • Onions - 4 pcs;
  • Carrots - 2 pcs;
  • Potatoes - 4 pcs;
  • Rice - 200 g;
  • Garlic - 1 head;
  • Tomato sauce - 3-4 tablespoons;
  • Salt - to taste;
  • Chili pepper powder - ½ tsp;
  • Greens - a bunch;
  • Vegetable oil - for frying.

How to make kharcho with potatoes, chicken and rice

  1. Wash onions and carrots under cool water and peel them off.
  2. three carrots coarse grater, or cut into very thin strips. Grind the onion, cutting it into small cubes.
  3. We wash the shins properly, put them in a deep saucepan, pour the onion and carrot here. Fill with water and put on fire.
  4. We clean the potatoes and cut into strips, or small bars, add to the pan.
  5. Wash the rice using a colander. Pour over to other ingredients.
  6. Pour into the pan sunflower oil heat it up over medium heat. Peel and finely chop the garlic, fry in a pan until golden brown.
  7. We also spread the tomato paste here and pour in the chili pepper, simmer a little.
  8. We shift the contents of the pan into a saucepan, mix thoroughly, salt and pepper.
  9. Cook kharcho for another 15-20 minutes. While washing the greens themselves, then finely chop it and pour it into the soup.
  10. Cover with a lid, remove from heat and leave for 10 minutes, then serve.

Despite the fact that such kharcho of chicken with rice and potatoes does not claim to be traditional, it has the qualities of the latter. This soup turns out to be hearty, fragrant and has a characteristic sharpness that echoes the slight sourness that tomato paste gives.

Traditional Georgian soup kharcho is cooked on meat broth, take beef or lamb as a basis, add a large amount of rice, sour plum, cherry plum, spices and herbs. Rice makes the dish hearty and thick, so kharcho resembles stew in consistency. Our hostesses do not have the whole set at hand classic ingredients, therefore, in order to preserve the taste, they replace traditional ingredients with familiar ingredients. This is how the kharcho recipe with potatoes and rice appeared.

In order to cook kharcho soup with potatoes, you need to take the following products:

  • Meat - 500 gr. (chicken, beef or pork);
  • Rice round grain - 4 tbsp. spoons;
  • Water - 2.5 - 3 liters;
  • Large tomatoes - 2 pcs.;
  • Tomato paste - 3 tbsp. spoons;
  • Potato - 2 pcs.;
  • Onions - 2 pcs.;
  • Vegetable or olive oil - 2 tbsp. spoons;
  • garlic cloves - 2-3 pieces;
  • Greens to taste - dill, parsley, cilantro
  • Spices to taste - black peppercorns, bay leaf, hops - suneli, paprika, salt.

The time to prepare the soup will be 1.5 - 2 hours.

  1. Before cooking, prepare the meat by rinsing the piece under cold running water. Place in a saucepan and fill with water.
  2. Peel the onions from the peel and cut into 2 parts. Onions are put in a pan with meat and bay leaves are added to taste. In this case, onion and lavrushka will give flavor to the broth, but onion particles will not be present in the finished soup.
  3. Boil over medium heat for an hour.
  4. While the meat is cooking, prepare the rice. To do this, pour the cereal into a cup and rinse in cold water, and then drain, the water is changed several times until it becomes transparent.
  5. Peel the potatoes and cut them up. So that the potatoes do not darken, it is necessary to place the cubes in cold water.
  6. After an hour, remove the meat from the pan and leave to cool. Remove the cooked onion and bay leaves with a slotted spoon and discard. Strain the broth through a fine strainer. Cut the meat into small pieces.
  7. Return the strained broth and meat to the pot. Add rice and potato cubes. Boil for 15-20 minutes.
  8. While rice and potatoes are cooking, at this time, remove the skin from the tomatoes. In order for the peel to come off easily, put the tomatoes in boiling water and hold for a minute, then cool and remove the skin with a knife. Cut the tomatoes into small cubes and fry in vegetable or olive oil to a puree. Add the tomato paste and continue sautéing for another 2-3 minutes.
  9. Add tomato stir-fry to broth with rice and potatoes.
  10. Salt kharcho.

Chop the garlic cloves. Add to the pot along with spices to the soup being prepared 5 minutes before the end of cooking. Leave the soup to infuse for a while, kharcho soup with potatoes is ready. Serve hot with fresh herbs. Enjoy your meal!

The recipe for kharcho soup with potatoes leaves room for experimentation for housewives. To add new flavor notes to the dish, you can add or exclude some ingredients. Only rice remains unchanged. Try the following cooking options:

  • Soup kharcho is cooked on meat broth, it is better to take meat on the bones and cook it in a whole piece until tender. In this case, straining is recommended so that small bones do not spoil the impression of the soup. If you have pulp, you can cut the meat raw, then the cooking time will be reduced. In this case, it will be enough to carefully remove the boiling foam. Some housewives use fish for broth. For this basis of the dish, it is better to take fatty varieties of fish;
  • Water is initially needed in sufficient quantities, a little more than the planned volume of soup. Remember: water will boil away during cooking, it is not recommended to add it to the broth.
  • Instead of tomato paste, use Classic Tkemali sauce, which can be purchased at the store. Experienced housewives also replace the paste with tomato thick juice home cooking or spicy homemade horseradish sauce.

  • If you are used to frying onions, and not cooking with meat, then use this technique to cook kharcho. Start step 8 by frying the onion.
  • To get closer to the classic recipe, use red pepper. The spiciness of red pepper depends on the variety, so add the ingredient with care. Chop the whole pepper into small pieces and place in the pan along with the rice. If there is no pod, then add ground red pepper at the end of cooking.
  • Use walnuts according to your mood. For a 3 liter saucepan you will need 100 gr. Carefully sort out the nut kernels and remove all unnecessary. Then grind in a mortar to a state of small crumbs. Add garlic and continue to grind until smooth. Garlic-nut mass is added to kharcho 10 minutes after rice.
  • Use greens and spices based on taste preferences. You can substitute cilantro with basil or parsley. Or leave the traditional ones for our table green onion and dill.
  • The traditional recipe for kharcho soup with rice does not involve the use of potatoes. Each hostess herself decides whether she needs potatoes in the soup or not.

Try the kharcho soup recipe with potatoes and rice using a step-by-step guide, don't be afraid to experiment, and you will get a dish that the whole family loves.

Kharcho is a national Georgian soup made from beef (mutton), sour plum tkemali (cherry plum) and rice with an abundance of seasonings, spices, herbs. Due to its thick consistency, this soup resembles a stew, sometimes it is even referred to as a second course. At home, plums are replaced with tomatoes or pasta, and potatoes are added for greater satiety.

Kharcho with potatoes and tomatoes is not classic recipe Georgian soup, but it was this option that took root in Russian cuisine. We will consider the technology of its preparation. The whole process will take about 90 minutes, you get 6 standard servings.

Ingredients:

  • beef or lamb (brisket) - 500 grams;
  • rice (not steamed) - 4 tablespoons;
  • potatoes - 2 pieces (medium size);
  • water - 2.5 liters;
  • tomatoes - 400 grams (replaced with 4 tablespoons of tomato sauce);
  • onions - 2 pieces;
  • vegetable oil (preferably olive) - 2 tablespoons;
  • garlic - 1 clove;
  • fresh herbs (dill, parsley, cilantro) - to taste;
  • spices (black allspice, basil, bay leaf, suneli hops) - to taste;
  • salt - to taste.

Kharcho recipe with potatoes

1. Wash the meat, dry it, cut into 2-3 cm cubes.

2. Place the cubes in a saucepan. Pour in water, bring to a boil, then simmer under a lid for 60-90 minutes, periodically removing foam from the surface, otherwise the broth will turn cloudy.

3. While the meat is cooking, soak the rice in warm water. Cut the potatoes into 1-2 cm cubes. Chop the onion into small pieces or grate. Chop the garlic.

4. Pour boiling water over the tomatoes for 60 seconds, then place them in cold water and remove the peel. Peeled tomatoes cut into small cubes like potatoes.

5. Fry the onion in vegetable oil until golden brown (2-3 minutes), stirring constantly. Add half of the chopped tomatoes. Simmer for 5-7 minutes.

6. When the meat is ready, add rice, potatoes and the remaining half of the tomatoes to the pan.

7. Cook kharcho until rice and potatoes are ready (about 15-20 minutes until it boils).

8. Add to the pot with the soup made in the 5th stage of frying, salt and spices. Cook for another 5-10 minutes.

9. Turn off the fire, add garlic and herbs. Let it brew for 5-7 minutes.


10. Serve the dish hot with black bread.

Step 1: prepare the meat.

To begin with, we wash fresh beef tenderloin under streams of cold running water. We dry it with paper kitchen towels, put it on a cutting board, use a sharp kitchen knife to remove a thin film from the meat, remove the veins and get rid of small bones, which very often remain on the log house after cutting the carcass. Then we cut it into portioned pieces ranging in size from 2 to 3 centimeters and move on.

Step 2: Cook the beef broth.


We shift the beef into a deep saucepan, add a couple of pinches of salt, a bay leaf to it, pour everything with the right amount of purified water and put it on medium fire, which after boiling is reduced to a small one. Then, using a slotted spoon, remove a gray-white foam from the surface of the bubbling liquid - a curdled protein, cover everything with a lid so that a small gap remains, and cook the broth for 60 minutes, that is, until the meat is soft.

Step 3: prepare vegetables and herbs.


We don’t waste a minute, turn on the adjacent burner on medium heat and put a kettle on it with ordinary running water, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes with onions and garlic. We rinse them together with herbs, as well as tomatoes and dry them with paper towels from excess moisture. Then we lay out these products in turn on a cutting board and continue the preparation. We cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and send them to a bowl of cold liquid before use so that they do not darken.

Chop the onion in the same way as the previous ingredient, but about 1 centimeter in size.

Garlic, dill, parsley, cilantro, just chop very finely.

On each tomato we make a cross-shaped incision, send them to a bowl and pour boiling water from the kettle. Keeping them like this 60 seconds, then we throw it into a bowl with cold water, cool it quickly, dry it again, remove the skin from each tomato and chop it on a grater or chop into small pieces from 1 to 1.5 centimeters. We distribute the cuts into separate bowls, put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.

Step 4: prepare the rice.


We cover the countertop with a kitchen towel, pour rice on it and sort it out, removing rubbish of any kind. Then we throw the grains into a colander, rinse them until clear water runs out, leave them in the sink for a couple of minutes to drain excess liquid, and move the cereal into a small bowl.

Step 5: Prepare the soup dressing.


Now we check the readiness of the meat, if it is boiled, helping ourselves with the same slotted spoon, we transfer the beef to a small bowl, and send potatoes and rice to the broth, let them cook for 15-20 minutes. At this time, put a deep frying pan with vegetable oil over medium heat. After a few minutes, dip the onion into the heated fat and fry it until transparent for about 2-3 minutes, not forgetting to periodically loosen with a kitchen spatula so that it does not burn. As soon as the vegetable softens, add pieces of meat that has not had time to cool down to it.

We also put all the chopped tomatoes, tomato paste and pour these products with a ladle of broth from the pan. Stew them under a covered lid for about 17–20 minutes and then immediately proceed to the next final step.

Step 6: bring the Kharcho soup with potatoes to full readiness.


When the soup dressing is put out 17–20 minutes, send it to the pan with boiled potatoes and rice. Seasoning practically ready soup an additional portion of salt, a small amount of suneli hops, dried basil, as well as two types ground pepper: black and fragrant. We cook fragrant yummy 10–15 minutes, then put chopped garlic with herbs in it, keep it on the stove for another 2-3 minutes and turn off the fire.

We tightly cover the pan with a lid and let the first hot dish brew for 30–40 minutes and then we taste!

Step 7: serve Kharcho soup with potatoes.


Kharcho soup with potatoes is insisted after cooking, then, helping themselves with a ladle, they are poured into portions on plates, if desired, each is supplemented with two or three pinches of fresh finely chopped dill, parsley or cilantro or seasoned with sour cream, although cream is also suitable and served for dinner as a first hot meal. This simple Georgian culinary masterpiece with Russian notes is a pleasure to eat with bread, pita bread, garlic rolls, croutons, tortillas and even crackers. Cook with love and enjoy delicious homemade food!
Enjoy your meal!

At will, the amount of water can be adjusted from 2–2.5 to 3 liters, depending on how thick the soup you want to end up with;

Very often, meat, onions, tomatoes and tomato paste are stewed together with finely chopped walnuts;

An alternative to beef is lamb, the ideal parts of the carcass are leg, shoulder or brisket, vegetable oil- rendered animal fat, and tomato paste- thick homemade tomato juice;

A set of spices is classic, but not fundamental, use any that season soups of this type.