Instant beef kharcho. Soup kharcho: classic recipes for cooking kharcho at home

I want to diversify home menu? It's time to learn how to cook beef kharcho. This first dish is traditional for Georgia and Eastern countries.

The execution of such a dish was not so long ago standard for Soviet canteens. Kharcho is prepared not only from meat, but also from seafood, and its components in different recipes may differ greatly.

Cooking oriental soup, of course, is troublesome and time-consuming. The easiest option is to cook it from canned fish. It is possible even in field conditions.

The most popular recipes among the people are:

chicken kharcho;
beef kharcho;
kharcho in a cauldron;
kharcho from canned fish.

The easiest way to cook kharcho soup is from fish or chicken. For example, chicken soup turns out to be very fragrant and spicy, and the Georgians themselves cook it with pleasure instead of beef.

Chicken kharcho, in addition to chicken, includes:

tomato paste;
garlic;
butter;
herbs and salt to taste.

We will briefly (for comparison and enlightenment) talk about different ways how to cook kharcho. Let's open a detailed step by step recipe beef soup.

If you want to stop at kharcho soup sauce made with chicken, then you will need to cook it like a thick gravy with chicken meat. Add more tomatoes, cinnamon and cilantro. Perfect for this dish hot peppers, garlic or onion, walnuts, flour, bay leaf.

Georgians love to cook spicy soup from pork meat, in such a recipe almost all the same components as in classic version. But it is desirable to add tomatoes and suneli hops to it.

In the fish version of kharcho soup, in addition to the standard set, there is also celery root, flour, dill, parsley root.

It will not be superfluous to try to cook kharcho in a cauldron. After all, this is the most old recipe soup, which was cooked in real ovens before the advent of gas stoves. It is necessary to put ribs, rice grits and beef meat, tomato paste, parsley / cilantro, tomatoes, nuts, lemons, hot black and red peppers into the cauldron. Also, if desired, it would be appropriate to use pomegranate juice.

How to cook beef kharcho soup

Traditionally, kharcho soup is still made from beef meat. It must include the following components:

tkemali (special cherry plum sauce), which is often replaced with tomatoes or grape juice;
walnuts (you can do without them);
rice groats;
onion rings;
paprika;
garlic;
hot pepper;
cilantro;
beef (brisket).

The components of such a dish are a personal matter of each cook. But if, for example, it is cooked without nuts, then such a dish can no longer be called a real kharcho soup. Although the replacement of the components of its taste will definitely not get worse.

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Beef kharcho soup is a dish that belongs to traditional Georgian cuisine. It was there that the recipe for this spicy and very spicy soup was first invented.

The classic cooking option involves the use of exclusively beef meat for the broth. It also includes dried plums tkemali, or tklapi, and walnuts.

There are several regional variations of the recipe, typical for certain areas - Megrei, Georgian, and so on.

Kharcho differs from our usual soup not only in abundance hot spices but also by its consistency. It should be much thicker, sharper and richer in taste and aroma.

If you do not live in Georgia, then many national products automatically become unavailable, therefore, analogues are selected for them. So, for example, tklapi replace large piece pita bread, which is pinched off and soaked in soup. Or put instead pomegranate juice, fresh cherry plum, tomato paste.

Additional components of this soup are rice, suneli hops, garlic and onions.

Learning how to cook this dish home kitchen, you can please your loved ones without visiting expensive restaurants.

The key to a well-prepared dish is the right ingredients. It is better to take a fatty large piece of beef meat on the bone. Rice is suitable for both round and long-grain, but not crushed or steamed.

The choice of meat for the dish

Because for first courses Georgian cuisine a thick, satisfying fat is characteristic, it is better to choose a piece of meat fatter. Definitely, it should be young and fresh, ideally these are the ribs of a young calf. Separating the hymen from the bone and cleaning it with a special knife, cut the flesh across the fibers into medium pieces.

If suddenly there was no beef, you can, of course, replace it with a home-made broiler, but this will no longer be quite Georgian kharcho.

Often our hostesses do just that. But you need to know that the bird must boil well so that the meat itself exfoliates from the bones.

Classic recipe

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Ingredients	Quantity
Young beef -	1 kg
Onion -	2 pcs.
150 g
Flour -	1 st. l.
Olive oil -	4 tbsp. l.
Garlic -	4 cloves
100 g
Peppercorns -	7 grains
Turmeric -	1 tsp
Red pepper -	package
Laurel leaf -	3 pcs.
Cinnamon -	1 tsp
Bell pepper -	pinch
Prunes -	6 pcs.
cilantro -	bundle
Salt -	taste
Purified water -	3 l
Time for preparing: 150 minutes	Calories per 100 grams: 61 kcal

The indescribable aroma of crushed nuts and the spicy sourness of dried plums are the specifics of Georgian cuisine. It is in this dish that products are combined and intertwined, which subsequently turn into kharcho soup.

Consider the preparation of beef kharcho soup in stages. We thoroughly wash the meat, dry it and cut it into pieces with a special knife.

Put in a large cauldron in boiling water.

Slightly add some salt, throw in the bay leaf, pepper grains and wait until the foam appears on top. With a holey spoon, carefully remove the scale from the broth and leave to cook for two hours. If you forget to remove the film, the broth will turn out cloudy.

We clean the onion and cut into cubes, heat the oil and pass the onion mixed with flour until transparent.

Peel nuts and grind lightly in a blender.

Dried pitted prunes are soaked in warm water. Dip in a towel and cut into strips. We crush the peeled garlic with a press.

We take out the meat from the broth and cut it into pieces, put it to the onion and fry a little. Put the washed rice into the broth.

Boil for seven minutes and add all cooked foods with spices. Mix well and keep on fire for another ten minutes.

At the end, crush with fresh cilantro and pour the hot soup into bowls.

Spicy beef kharcho soup

Fans of spicy food can use the recipe for cooking spicy Georgian soup kharcho. All its components are commercially available, including tkemali sauce.

Components:

Beef ribs - 600 g;
Onions - 2 pcs.;
Rice - 100 g;
Garlic - 3 cloves;
Tkemali sauce - 250 g;
Tomato paste - 5 tbsp. l.;
Chili pepper - 2 pods;
Salt - to taste;
Suneli hops - 1 pack;
Parsley - a bunch;
Purified water - 2.5 liters;
Laurel leaf - 2 pcs.

Preparation: 3 hours.

Calorie content: 67 Kcal / 100 g.

We wash the ribs and cut along the fibers into identical small pieces. Immerse in boiling water, add bay leaf, salt and wait until the broth boils. We remove the film, fasten the flame and leave to cook for two to two and a half hours.

Rice is washed in several waters. We clean the garlic and chop slices with chili pepper. In a large frying pan, simmer the tomato paste diluted with water, spices and tkemali. Be sure to cover it tightly with a lid.

We clean the onion and chop it into cubes, lay it together with rice in the broth. Boil for ten minutes, pour the tomato dressing, mix and cook for another five to seven minutes. Sprinkle with parsley and leave to brew for thirty minutes.

Beef kharcho with adjika in a slow cooker

Kharcho with adjika - the most fast option cooking this famous dish. A home electrical appliance - a multicooker - will always come to the rescue. It will further reduce the time spent at the stove.

Components:

Beef pulp - 450 g;
Rice - 60 g;
Tkemali sauce - 40 ml;
Adjika home - 5 tbsp. l.;
Onion - 1 pc.;
Laurel leaf - 1 pc.;
Greens - a bunch;
Tomato paste - 1 tbsp. l.;
Vegetable oil - 2 tbsp. l.;
Salt - to taste;
Suneli hops - 2 tsp

Preparation: 150 minutes.

Calorie content: 63 Kcal / 100 g.

It’s worth saying right away that you can add a few chopped potatoes to this soup, kharcho will turn out to be more satisfying and thick. But this is up to you.

So, we separate the pulp from the film and lived, cut it into pieces, put it in the bowl of the unit, fill it completely with water, start the cooking function and cook for an hour and a half.

Rice is washed from starch and left filled with water. In a saucepan, fry onion chopped in half rings, tomato paste and tkemali sauce.

Open the lid of the device, put rice, frying, hops-suneli, homemade adjika and a laurel leaf. We mix everything, add salt, tightly cover and cook for about forty more minutes. Then sprinkle the dish with herbs.

Cooking a dish with tomatoes

More intense and fragrant soup kharcho from beef will turn out if a few overripe tomatoes are added to its composition along with the usual components.

Components:

Beef ribs - 550 g;
Rice - 180 g;
Garlic - 4 cloves;
Onion - 1 pc.4
Tkemali - 50 g;
Tomatoes - 3 pcs.;
Walnuts - 30 g;
Saffron - a pinch;
cilantro - a few branches;
Salt - to taste;
Black pepper - to taste;
Sunflower oil - 2 tbsp. l;
Chili pepper - 0.5 pod.

Preparation: 180 minutes.

Calorie content: 68 Kcal / 100 g.

We put the broth from the previously prepared ribs to boil, putting a bay leaf and salt there, cook for at least two and a half hours. We dilute saffron in heated water, and leave it to infuse.

We wash the rice several times and also leave it to swell in water. We clean the onion and cut it into small cubes, pass it in sunflower oil, put a little bit of chili pepper there.

Dip the tomatoes in boiling water for a few seconds, peel off the peel and chop into cubes, add to the onion and pepper and fry for six minutes. Pour two to three ladles into the dressing meat broth and stew with vegetables for another ten minutes.

We clean the nuts from the shell and fry in a dry frying pan without oil and grind in a blender. We tear cilantro with our hands and mix with garlic.

We remove the finished beef from the broth, divide it into pieces and put it back into the liquid. Add all prepared products, mix and boil for fifteen minutes. Sprinkle greens with garlic already in spilled plates.

Chef's Tips

Meat can not only be boiled, but then lightly fried with onions, the soup will have a rich aroma. Instead of tkemali, put pieces of fresh cherry plum, this will spice up the dish;
Kharcho is distinguished by an abundance of fresh herbs, but it happens that not everyone likes it. For example, basil or cilantro have a specific smell. Therefore, do not rush to pour them into the pan, it is better to do it individually on a plate;
Although kharcho is considered a spicy dish, you need to be careful when putting hot peppers in it, if you overdo it, not everyone will be able to eat it;
Make sure that the rice is not overcooked, and strictly observe its dosage, otherwise the soup may turn into porridge;
Instead of ribs, the sternum on the bone is perfect, but it should not be pale, but pinkish-red in color and always fresh;
If you do not use homemade meat, then immediately after boiling, drain the broth, and cook the dish already on the second water. So you get rid of all the harmful chemicals most likely contained in meat;
You can lightly degrease the soup by adding a few tablespoons of freshly squeezed pomegranate juice;
For cooking kharcho, it is not recommended to use aluminum utensils;
Meat is recommended to be taken on the bone. She gives more oomph.

Enjoy your meal!

Kharcho is a classic. Aromatic, spicy and hearty 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 menu of other peoples, but the taste of kharcho is unique in its own way.

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

Step by step recipe classic soup beef kharcho

Step by step video recipe

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

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

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

Finely chop the peeled onions.

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

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

Place a frying pan over low heat, immediately pouring oil into it. Warming up a little, spread the onion, fry until the slices lose their haze. Putting tomatoes to the onion, 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 heat.

From the finished broth we take out the meat with a slotted spoon. Having cooled slightly, we separate the bones, put the pieces of meat in the roast and turn on the heat again. Let the roast stew a little with the meat.

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

We wash the greens, shaking off the remaining water, finely chop. Putting the greens in a mortar, add, crushing with special tongs, about a spoonful of garlic, rub into a pulp. If there is no mortar and pestle, you can grind the greens with garlic in an ordinary plate, with the back of a rolling pin.

Pour two tablespoons of suneli hops into a saucepan with rice that has reached readiness, put lavrushka. We spread the tomato roast, add tkemali, pour the nut crumbs and greens mashed with garlic. After simmering on low heat for about ten minutes, turn off and let it brew.

Option 2: Beef kharcho soup with potatoes: a quick recipe

Regardless of which piece of beef is taken, the preparation of the broth will take an hour or more. Offer more simple recipe kharcho, on which you do not need to cook the broth separately. Pieces of pulp are fried together with vegetables, water is added and other components alternately. It will take about an hour, and the kharcho will come out no worse than the classic one.

Ingredients:

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

How to quickly cook beef kharcho soup

We wash the pulp, cut into square pieces. Cut the fat into smaller cubes.

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

Warm up a double bottomed saucepan. In the absence of such a vessel, a cauldron is perfect. Pour a spoonful of vegetable oil into the container and immediately spread the fat. Having melted the fat, we take out the cracklings from it.

Having increased the heat to the maximum, we wait for half a minute and lower the meat. Stirring, fry the pieces until a light blush appears.

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

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

Filling the contents of the pan with three liters of boiling water, immediately lower the potatoes into it. Bringing to a boil, leave on medium heat, waiting for the potatoes to be ready.

When the potatoes become soft, pour washed rice into the soup, salt. After boiling the rice until cooked, season the kharcho with pepper and fragrant suneli hops. After adding 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 is also borscht, but it tastes better on tomatoes.” A small note, according to this recipe, unsweetened varieties are put in the soup.

Ingredients:

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

How to cook

Take a saucepan with a small margin in volume, you will need three liters of water, but the rest of the products should fit. Bringing to a boil, lower the prepared meat into the water. Periodically remove the foam, cook for two hours and longer if necessary.

We set aside the finished broth from the fire, take out the beef. Letting it cool for comfortable cutting, disassemble, removing the meat from the bone. Cut pieces of fat together with the pulp or set aside for sautéing.

Peel carrots, sweet peppers, garlic and onions, rinse with running water. Cut the carrot into strips and chop the onion in the same way. Break 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 a frying pan with oil on high and reduce the heat to medium. We spread the chopped vegetables, add plum puree and slightly diluted tomato. We simmer under the lid for up to half an hour, stirring occasionally, preventing the browning from burning.

We wash the rice until completely clear water flows from the colander. We shake off the remaining liquid to the last drop and, together with the passerovka, send it to the broth. Grind garlic, suneli hops and chopped rings in a mortar hot pepper. Salt, add black pepper.

Cut the tomatoes into slices, for the beauty of the dish do not remove the skin. Put in the soup and cook for no more than five minutes. We put the greens, any, of our choice, add salt and turn off the heat.

Option 4: Kharcho beef soup with prunes

Nuts for this recipe are only walnuts, it is better not to put almonds, hazelnuts and peanuts at all. Prunes use the usual, smoked gives a peculiar aftertaste. For a test, 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;
hops-suneli and unsharp spices - to taste.

Step by step recipe

Peel the meat, rinse and, after drying, cut into large pieces. Remove the fat, melt lightly with a teaspoon of oil in a cauldron, put the meat and brown at a moderate temperature. Remove from heat, let cool, put the bones and pour three liters of boiling water. Pour in peas, add lavrushka. Set the cauldron to rapid heating, after boiling, remove the foam with a slotted spoon without removing the fat, and simmer for two and a half hours.

In different containers, finely chop the peeled onion, pepper - sweet and, separately, spicy, prunes, tomatoes. Grind the nuts in a mortar or smash with a blender.

Fry the onion quickly, adding quite a bit of oil, put the peppers of both types, then the tomatoes. Passerovka, after cooling, is also desirable to grind with a blender or, when preparing products, try to grind them more.

Cook the rice, not bringing it to readiness a little, the grains should remain elastic, rinse thoroughly. Return the cauldron with the prepared broth to the stove, put the prunes into it and boil for a quarter of an hour, then, slowly stirring, add all the other products except cilantro and garlic, heat for another three minutes.

For more flavor, let the soup brew for up to half an hour, covering the pot over the lid with a thick towel. Add grated garlic, cilantro, and other greens if desired. Well, if the soup is allowed to brew for another hour, serving, season with fat sour cream, you can serve pickled hot peppers separately.

Option 5: Kharcho beef soup with pearl barley

The presence of cereals in the composition of kharcho causes a lot of controversy, but it makes the soup much more satisfying. Common types: oatmeal, rice and pearl barley. To give preference to one of them is a matter of taste, we only note that classic dish Soviet times it 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 each;
a handful of chopped greens - cilantro and parsley;
two tablespoons of Tkemali and one - a mixture of ground coriander, black pepper and dry adjika.

How to cook

We cook the beef, 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 more. Add the onion to the beef, washing it, but without peeling it, it is enough to cut it with a cross to the middle.

We clean the second onion and dissolve it into quarters of rings, brown in oil and add chopped tomato. For a colorful look ready meal cut the tomato with the skin, if you don’t like such an additive 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 passerovka, add an incomplete ladle of broth, simmer for up to a quarter of an hour.

Having taken out the onion, put the washed barley into 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 point, and continue to bring barley over low heat.

Lay the passerovka, sour Tkemali sauce, salt and taste. Finely chop hot pepper, garlic and herbs, send to the pan. After boiling for ten minutes, lay the spices to taste, warm up the same amount and turn off. It is recommended to insist kharcho no longer than an hour.

Option 6: Beef kharcho soup with pomegranate juice

Pomegranate juice adds a subtle aroma, barely perceptible astringency and slight sourness to the soup. As a rule, in addition to juice, neither plum puree nor Tkemali is added to kharcho. Regardless of whether canned or fresh juice is used, try to eat it fresh.

Ingredients:

400 grams of veal with a bone;
two tablespoons of raw "bellied" rice;
one onion and parsley root;
a teaspoon of chopped garlic;
a third of a glass of chopped nuts and a little less - 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 hops and lavrushka.

Step by step recipe

From the washed beef, 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 lightly salt the broth and put the onion (not listed in the list of products).

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

We clean the onion with a white root and chop finely, sauté until a rich blush, stirring. Sliced tomato slices, wipe through a colander, remove large pieces of skin, put the pulp in a sauté. After three minutes, add pomegranate juice, increase the heat and turn off immediately after boiling.

Grind the nuts in a mortar or grind in a blender, mix the nut mass with sautéing and transfer to the soup. Cook rice until softened and put spices, salt. We detect for five minutes and just before turning off, put chopped greens with garlic.

Option 7: Unroasted beef kharcho soup

Soups without sautéing are recommended for people who have difficulty with digestion. It would seem that, spicy dishes they are already undesirable, but in fact, it’s not the spices that interfere with the majority, they can be put in less, namely the presence of fried vegetables. Kharcho without these shortcomings, we offer you.

Ingredients:

beef ribs - 750 grams;
two bulbs;
six spoons of rice;
one hundred grams of nuts;
a head of garlic, a small, and hot peppercorn;
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 - tomato paste;
a spoonful of suneli hops, two leaves of lavrushka 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, removing the foam and loosely covering with a lid, for two hours. It is advisable to put a small onion and a small parsley root in the broth.

Dissolve the onion into thin slices, carefully strain the boiled broth and quickly heat to a boil. Cut the meat, taken from the bones, and put it into the broth along with the onion, mark for 45 minutes. In the meantime, rinse and lightly soak the rice, mix Tkemali, tomato and chopped hot pepper. Sort and grind the nuts 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, salt, cook for another five minutes, then add the rest of the spices - lavrushka and suneli hops. After another five minutes, season with chopped garlic and herbs, after a minute remove from heat and insist from half to one and a half hours.

Option 8: Beef kharcho soup in a slow cooker

If you ask the older generation what quick soup they remember it better than others, the vast majority will undoubtedly remember concentrated kharcho. A bag of food for some half an hour turned into a fragrant meat soup. We will cook from fresh food, because it will take a little more time, but the soup, we hope, will be tastier.

Ingredients:

tenderloin of young beef - 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, cut into small pieces; rinse the rice thoroughly and soak for a short time; Peel the onion and garlic and rinse with water. Finely chop the vegetables, additionally chop the garlic with a knife, leave one clove.

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

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

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

2018-01-05 Marina Danko

Grade
prescription

2045

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

3 gr.

carbohydrates

3 gr.

55 kcal.

Option 1: Classic Beef Kharcho Soup Recipe

Kharcho is a classic. Fragrant, spicy and hearty soup, the national pride of Georgians, along with wines and luxurious barbecue. In any national cuisine there is a similar treasure, and even somewhat similar recipes are on the menu 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;
incomplete glass of chopped nuts - 100 gr.;
a spoonful of hops-suneli and two - tomato paste;
70 grams of rice;
garlic;
two bunches of greens (cilantro, in half with parsley);
hot pepper - a small pod;
two leaves of lavrushka.

Step-by-step recipe for classic beef kharcho soup

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

Finely chop the peeled onions.

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

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

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

Option 2: Beef kharcho soup with potatoes: a quick recipe

Regardless of which piece of beef is taken, the preparation of the broth will take an hour or more. We offer a simpler recipe for kharcho, according to which you do not need to cook the broth separately. Pieces of pulp are fried together with vegetables, water is added and other components alternately. It will take about an hour, and the kharcho will come out no worse than the classic one.

Ingredients:

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

How to quickly cook beef kharcho soup

We wash the pulp, cut into square pieces. Cut the fat into smaller cubes.

Having increased the heat to the maximum, we wait for half a minute and lower the meat. Stirring, fry the pieces until a light blush appears.

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

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

Filling the contents of the pan with three liters of boiling water, immediately lower the potatoes into it. Bringing to a boil, leave on medium heat, waiting for the potatoes to be ready.

Option 3: Beef kharcho soup with plums

Plums are an almost equivalent substitute for Tkemali sauce. To make the difference visible to a beginner, some professional chefs explain it this way: “borscht on tomato paste is also borscht, but it tastes better on tomatoes.” A small note, according to this recipe, unsweetened varieties are put in the soup.

Ingredients:

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

How to cook

Option 4: Kharcho beef soup with prunes

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;
hops-suneli and unsharp spices - to taste.

Step by step recipe

In different containers, finely chop the peeled onion, pepper - sweet and, separately, spicy, prunes, tomatoes. Grind the nuts in a mortar or smash with a blender.

Option 5: Kharcho beef soup with pearl barley

The presence of cereals in the composition of 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 Soviet-era dish 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 each;
a handful of chopped greens - cilantro and parsley;
two tablespoons of Tkemali and one - a mixture of ground coriander, black pepper and dry adjika.

How to cook

We clean the second onion and dissolve it into quarters of rings, brown in oil and add chopped tomato. For a colorful look of the finished dish, cut the tomato with the skin, if you don’t like such an 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 passerovka, add an incomplete ladle of broth, simmer for up to a quarter of an hour.

Option 6: Beef kharcho soup with pomegranate juice

Ingredients:

400 grams of veal with a bone;
two tablespoons of raw "bellied" rice;
one onion and parsley root;
a teaspoon of chopped garlic;
a third of a glass of chopped nuts and a little less - 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 hops and lavrushka.

Step by step recipe

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

Option 7: Unroasted beef kharcho soup

Soups without sautéing are recommended for people who have difficulty with digestion. It would seem that spicy dishes are already undesirable for them, but in fact, it’s not the spices that interfere with the majority, they can be put in less, namely the presence of fried vegetables. Kharcho without these shortcomings, we offer you.

Ingredients:

beef ribs - 750 grams;
two bulbs;
six spoons of rice;
one hundred grams of nuts;
a head of garlic, a small, and hot peppercorn;
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 - tomato paste;
a spoonful of suneli hops, two leaves of lavrushka and coarse salt.

How to cook

Option 8: Beef kharcho soup in a slow cooker

If you ask older people what kind of quick soup they remember better than others, the vast majority will undoubtedly remember concentrated kharcho. In just half an hour, a bag of groceries turned into a fragrant meat soup. We will cook from fresh products, because it will take a little more time, but the soup, we hope, will be tastier.

Ingredients:

tenderloin of young beef - 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

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

Pour the beef with water, bring to a boil, then reduce the heat and cook for about an hour. Remove the meat, strain the broth.

Fry finely chopped onion vegetable oil. Cut the beef into cubes and add to the onion. Fry until golden brown.

Then add tomato paste to the meat and onions, simmer for 5 minutes and send everything to our boiling broth. If there is fresh tomatoes, can be used instead of tomato paste, peeled.

Grind the nuts in a blender or with a knife, not very finely, as in the photo. Add them to the stock pot.

Following the nuts, send rice, pepper, salt and all other spices. Cook beef kharcho until rice is ready.

When the rice is ready, add chopped greens to the soup.

At the very end, add garlic, passed through a garlic press, and turn off the heat.

Let it brew for a couple of minutes and serve. This recipe for cooking beef kharcho with rice will allow you to please your loved ones with a very tasty and satisfying dish.

Enjoy your meal!