Beef kharcho soup is classic dish Georgian cuisine. Traditional option cooking involves the use of exclusively beef meat. In addition, the recipe includes walnuts and tkemals. The consistency of the dish is quite thick, this distinguishes it favorably from other types of soup.

Beef Kharcho Soup: Recipe

Compound:

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

Cooking beef kharcho soup:

Wash the meat thoroughly, after drying, cut into separate pieces with a special knife. Put them in a voluminous cauldron in which water is already boiling. Salt a little, throw in the lavrushka, grains, lavrushka, wait for the foam to appear. With a spoon with holes, remove the scale from the broth, leave to cook for a couple of hours.

Beef kharcho soup - photo:


The film must be removed necessarily, otherwise the broth will turn out cloudy. Free the walnuts from the shell, grind in a blender bowl. Remove pits from dried prunes, soak in slightly warmed water. Blot with a towel, crumble with straws. Press the peeled garlic with a press. Remove the meat from the broth, crumble into small pieces, mix with a small amount of onion, lightly fry. Pour the washed rice into the broth. Boil the contents for 7 minutes, add all the prepared components in turn. Mix thoroughly, hold for 10 minutes on fire. Sprinkle with fresh cilantro, pour into bowls.


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 groats - 0.1 kg
- onion - a couple of pieces
- packing of hops-suneli
- bunch of fresh parsley
- salt
- chili pepper - a couple of pods
- tomato paste - 5 tablespoons
- purified water - 2.5 liters
- a leaf of laurel - a couple of pieces
- table salt

How cook beef kharcho soup:

Rinse the ribs, cut with a knife along the fibers to make small pieces. Immerse in boiling water, throw one lavrushka, add salt, wait until the water boils. Remove the film, screw on the fire, let it cook for 2 hours.

Rice groats wash in several water. Peel the garlic and chop the slices together with the chili. In a small frying pan, simmer the tomato paste diluted with water, spices and tkemali sauce. During cooking, be sure to cover the container with an airtight lid.

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


Weld and.

Soup kharcho: beef recipe

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

How to cook beef kharcho soup - recipe

If you want to get thick and hearty meal, you can include a few diced potatoes in the recipe. Separate the pulp from the veins and the film, divide it into pieces, put it in the multicooker bowl, completely fill it with clean water, set the “Cooking” mode for an hour and a half.

Rinse rice to get rid of starch, leave for a while in water. Fry chopped onion in half rings in a saucepan, add tomato paste, add tkemali sauce. Open the lid of the device, lay out the cereals, hops-suneli, frying, lavrushka, homemade adjika. Stir the contents, salt, cover tightly and cook for 40 minutes. Sprinkle with greens.


How about you?

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 set to boil with the addition of salt and parsley. It will take about 2.5 hours to cook. Heat the water, dilute the saffron, let it brew. Wash the cereal, let it swell. Chop the peeled onion into small cubes, fry in butter, throw in a little chili pepper.


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

Sunny Georgia is considered the historical homeland of Kharcho with rice and beef. It was there, among the mountain slopes of the Greater Caucasus, that this rich soup was born. Over time, the classic recipe for a favorite dish of the inhabitants of Transcaucasia has spread throughout the world. Very often the recipe changed, adjusting to the traditions of the local cuisine, and sometimes the composition of the transformed soup only remotely resembled the real Kharcho. It featured products uncharacteristic for Georgia, such as:

  • carrot;
  • potatoes;
  • tomatoes.

But walnuts, tkemali plums and cilantro, on the contrary, disappeared.

The attitude to the meat used has also become more loyal, traditional beef at home has been replaced with lamb, pork, poultry, and sometimes even fish.

In most cases, this happened due to the lack of free sale necessary ingredients. Today, when the food shortage has sunk into oblivion, everyone has the opportunity to cook beef kharcho soup according to a traditional Georgian recipe.


Cooking kharcho is absolutely not difficult. To properly cook this southern dish, you only need to follow the culinary recommendations exactly. And to make it easier for yourself, you can always use a step-by-step recipe with a photo.

Tkemali or tomato

Tkemali is a classic Georgian sauce with an unusual spicy taste and spicy aroma, which is an indispensable ingredient in many national dishes. Prepare a real Caucasian tkemali from:

  • sour cherry plum;
  • cilantro;
  • ombalo (mint growing near swamps);
  • oregano;
  • garlic;
  • hot pepper.

Color ready sauce depends on the variety of cherry plum used, and includes all shades of green, red and yellow.

Looking at the list of products used to make tkemali, it becomes clear that in terms of taste, it does not even remotely resemble tomato paste. That is why Georgian beef kharcho with tkemali and kharcho with tomatoes, this is 2 absolutely different dishes. What to give preference to and how best to do it depends only on the culinary preferences of eaters. Everything is relative. Cooking does not tolerate restrictions and prohibitions and requires regular experiments.

Required products

This recipe uses tomato paste as the main ingredient, and tkemali is just a tint composite that makes it easy to enhance the taste. ready meal.


Ingredients:

  • beef - 0.5 kg;
  • rice - 1 cup;
  • tkemali - 2 tbsp. l.;
  • granulated sugar - 1 tbsp. l.;
  • hot pepper - ½ pod;
  • salt - to taste;
  • bay leaf - 1 pc.;
  • tomato - 70 g;
  • onion - 200 g;
  • garlic - 4 cloves;
  • nuclei walnuts- 100 g;
  • hops-suneli - 1 s. l.;
  • cilantro, parsley - a bunch;
  • black peppercorns - 5 pcs.;
  • water - 2.5 l.;
  • carrots - 100 g;
  • parsley root - 50 g;

Cooking method

Instructions with step by step photos.

The taste of kharcho soup largely depends on how well the broth is prepared. Therefore, this seemingly insignificant step should not be neglected.

When cooking meat, you need to remember one simple rule. If the goal is to prepare a rich aromatic broth, then the meat is placed in cold water. And vice versa, if it is necessary to cook a piece of meat, retaining all the taste qualities, then it is immersed in a liquid only after boiling.

    1. Step 1

Wash the meat, put in a saucepan, cover with water and put on fire. Usually the cooking process takes 1.5 -2 hours, during which time part of the liquid has time to boil away. So that at the end you do not have to adjust the amount of broth, pouring off excess or vice versa, adding water, fill a 3-liter pan by about 2/3 of its volume.

Despite the fact that the basis classic recipe carrots are not included in kharcho soup; at home, when cooking broth, add onion, carrot, parsley root and celery. If some ingredients are unacceptable to you, skip them. In order for the finished broth to have a pleasant golden hue and the aroma of root crops to be clearly traced in it, before putting the vegetables in the pan, bake them in a pan without oil, or directly on electric hotplate to form a crispy crust. Don't forget the salt and peppercorns.

Try not to miss the moment of boiling the broth. Too intense seething leads to its “blurring”, the liquid very quickly acquires an unpleasant cloudy shade with floating flakes and it is quite difficult to cope with this. As soon as the liquid begins to boil, reduce the fire to a minimum, the bubbling should be slow, almost invisible. Be sure to remove the foam that forms during the cooking of beef meat.

    1. Step 2

Remove the boiled meat with a slotted spoon and cut into portions. Strain the broth through several layers of gauze to get rid of boiled vegetables, spices and spices. Put everything back into the pot, bring to a boil again.

    1. Step 3

While the broth boils, peel the onion and cut it into thin half rings. Heat up in a frying pan vegetable oil and fry the onion until translucent.

Add tomato paste and sugar. Out of habit, it may seem that sugar is an absolutely superfluous ingredient in soup. No need to rush to conclusions, in this case it does not play the role of a sweetener, but serves as a kind of flavor enhancer. Sweets 1 spoon granulated sugar will add absolutely none, but the taste of tomato paste will help to fully open. Sauté with constant stirring for 1-2 minutes.

Add 100 ml of broth and leave to stew for another 5-8 minutes. The longer the passivation is cooked, the more sour it will become.

    1. Step 4

Rinse rice and immerse in boiling broth.

To prepare kharcho soup, choose round-grain rice varieties that are well boiled during cooking. Krasnodar rice, or rice intended for risotto, is ideal for this purpose. But from the long-grained, steamed - you have to refuse. Do not give preference to rice for pilaf. In these cases, it will not be possible to give the soup the necessary density, even by doubling the bookmark rate, because they do not have enough starch.

    1. Step 5

After 10 minutes, add passivation to the boiled rice, make the fire quieter and continue cooking.

    1. Step 6

Peel the walnuts, remove the partitions. You should get about 100 grams of cores. Fry them in a pan without oil or in the oven for a few minutes.

Crush the cooled nuts in a stone mortar until a homogeneous, oily mixture is formed. Do not despair if your arsenal of kitchen utensils lacks such a necessary item as a mortar. Nuts can be twisted in a meat grinder or chopped with a blender. In extreme cases, you can use the easiest way - rub on a fine grater.

    1. Step 7

Peel the garlic. Finely chop and send to walnuts to carefully grind the mortar.

Remove the seeds from the pod hot pepper and finely chop, and then add it to the nut-garlic mixture

    1. Step 8

7-10 minutes before the end of cooking, add the walnut-garlic mixture, tkemali sauce, paprika and suneli hops to the soup. Adherents of spicy food can supplement the list of necessary spices with red ground pepper. Continue cooking for another 10 minutes.

    1. Step 9

Finely chop the greens.

Hotly loved greens in Georgia are cilantro and parsley. Both of these seasonings have a mass useful properties, but perhaps the most important of them is the activation of the digestive process during digestion meat products. The basis of the Caucasian cuisine is mainly meat spicy dishes, each of which is certainly served with delicious cilantro. And the highlanders know a lot about proper nutrition No wonder there are so many centenarians among them. Among admirers of European and Slavic cuisines, cilantro is not very popular. The specific aroma requires gradual getting used to. Therefore, if you do not like its smell, feel free to replace it with dill, basil, parsley or green onions.

2-3 minutes before readiness, add chopped greens to the kharcho soup.

  1. Step 10

After cooking is finished, cover tasty soup kharcho with a lid and let it brew for at least 20 minutes.

Serve to the table, thickly sprinkled with herbs.

Enjoy your meal.

Instead of an afterword

For those who do not accept soups without potatoes and carrots, I propose not to deny yourself the pleasure and supplement the beef kharcho soup recipe with your favorite ingredients. The taste of the finished dish will only increase from this, although it will lose a piece of Georgian flavor.

If you decide to cook kharcho with potatoes, lay it before rice. By the time you add the tomato passivation, the potatoes should be completely ready. Otherwise, it will remain damp. It is almost impossible to bring vegetables to readiness in an acidic environment, such as tomato and tkemali.

The recipe for beef kharcho soup is the easiest. Thick, rich and fragrant soup came to us from Georgia. The main elements are: rich and fragrant beef or veal broth, although it is not forbidden to take chicken, lamb or pork; a mixture of spices, they can be used different, but suneli hops and garlic will remain unchanged. There are many ways to prepare this soup with a different food set, but everywhere there is an oriental flavor incomparable with anything. Prepare young beef kharcho soup with rice according to our proven recipe and your family will be delighted with your culinary skills. Rather, take a pen, notepad and write down the simplest, but delicious recipe beef kharcho soup with rice!

Ingredients for kharcho soup:

  • 0.4 kg beef on the bone
  • 2 small tomatoes
  • 3 small onions
  • 80g long-grain or round-grain rice
  • fresh herbs
  • oriental spices
  • garlic clove

How to cook beef kharcho with rice:

Prepare meat for kharcho
The beef is cut (necessarily across the fibers) into portioned pieces and, together with the bone, is poured 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 languishes for an hour and a half. 30 minutes before turning off the fire, a piece of celery root or parsley is added to the meat pot and salted to taste. After the broth is cooked, the meat is taken out of 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 brown, pieces are added to the pan. boiled meat and roast for another five minutes. Then three spoons of broth are added and left to stew for about a quarter of an hour.

While the onions are stewed with pieces of beef, the tomatoes are cut and dipped in boiling water for one minute. Tomatoes from boiling water are taken out with a slotted spoon, and the skin easily moves away from the vegetable, peeled tomatoes are cut into small cubes and added to onions with meat.
"Tomatoes can be replaced with two tablespoons of tomato paste or sauce."
The mixture is stewed for another ten minutes.

Cooking beef kharcho
The broth is put on the stove and brought to a boil. A stewed mixture of vegetables and beef is laid out in a boiling broth.

Rice is washed and poured into a saucepan, five minutes after vegetables and meat are put into the broth.
Spices such as: hops-suneli, saffron, basil, black peppercorns, laurel leaves are also added to the pot with kharcho. Red is also added. ground pepper, or circles from a hot pepper pod to add spice to the dish.

“The main thing is not to overdo it with spices and hot pepper, kharcho should be fragrant, 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.
fire cutout field, hearty soup kharcho is infused for a short time under the lid and develops on plates.

That's all! The most delicious soup is ready. As you can see, the recipe for beef kharcho soup is not at all complicated. And it's easy to cook. Although kharcho is considered the first course, but the cooked soup, according to all the rules, should be fragrant, thick and rich, in which “a spoon stands”, and everyone in the household will like it.
Enjoy your meal!
Watch the video, classic beef kharcho recipe

Soup "Kharcho" is truly Georgian dish with the addition of various seasonings to it, giving it a sharpness and a 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 kharcho beef soup. Recipe step by step will help to 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 st. rice;
  • 4 tbsp. spoons tomato paste;
  • 2 tbsp. a spoon of adjika;
  • 6 art. spoons refined vegetable oil;
  • 1 st. tablespoons of parsley (preferably dried);
  • 2 leaves of lavrushka;
  • 1/3 tsp salt;
  • 10 pieces. black peppercorns;
  • ¼ tsp red pepper (crushed into powder);
  • 1 tsp seasoning mix Khmeli-suneli.

Cooking

To prepare such appetizing dish, like beef kharcho soup, using a step-by-step recipe, you will need kitchen utensils such as saucepan, meat cutting board, tablespoons and teaspoons, garlic maker, grater, frying pan, recessed dishes, electric or gas stove.

  1. First of all it should be good rinse the beef meat and cut into portions. Then a pot of water is placed on a fairly large fire, then beef tenderloin or meat on the bone, peeled carrots and onions are lowered into it.

    When the water boils, the fire decreases, and put in the prepared broth parsley, black peppercorns and a little table salt. Such the broth base must be boiled for 2-2.5 hours;


Beef must be cut into portions
  1. When the meat and vegetable components are cooked, it is recommended to take them out and put them in a separate bowl. Garlic after cleaning and washing is placed in a garlic press and under pressure turns into a heterogeneous structure. For complete grinding, you can use a regular knife. Thus, it is brought to a mushy state.

  2. Subsequently, it is the turn of the frying. For these purposes, vegetable oil should be added to the pan. From the very beginning, the fire intensifies to the maximum mark. In the case of full incandescence of inventory, the heating limit is lowered, and it is placed garlic with tomato paste and, stirring, roasting is carried out for about 10 minutes.

    Then add the onion, cut in advance. 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 into the frying in an 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 prepared according to step by step recipe, which is the basis of the whole dish;


In a frying pan, you need to fry the garlic with tomato paste, then add the chopped onion and grated carrots
  1. At the moment when the quenching came to an end, the resulting the vegetable mixture is transferred to the broth. At the same time, if meat on the bone is used, then it must be separated.

    The remaining ingredients, such as potatoes, must be washed under a stream of 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 of spices such as suneli hops, adjika and red pepper.

Hello my dear! Today I will tell you how to cook kharcho soup. He is considered Georgian national dish. And in classic version prepared only with beef with the obligatory addition of tkemali sauce and spices. Although, we calmly cook it with other meats, as well as add other types of sauces. Well, what to do, people like to fantasize in their kitchen.

My husband and son love this first dish very much, as it is very thick, it has a lot of meat and spices. True, for me personally it is a little spicy, which does not prevent it from being eaten at the dinner table with my family. And how not to please your men if they ask.

My husband is a fan of eating two deep plates at once, although you can’t tell from the outside, he’s frail. But this is an indicator that it is cooked really tasty. That's when he doesn't ask for an addition, 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 cooked very thick, so you need more products than for regular dish. It must contain a lot of meat. A real man's meal.

What meat is best for this dish? If we talk about beef, then the brisket on the bone is ideal.

A characteristic seasoning for it is the Georgian spice utskho-suneli. But it can be difficult to find such a spice in our country, except perhaps only in the markets where representatives of the 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.

And, 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 would not be complete.

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

Here, all the proportions here are indicated for a three-liter pan, so count on your dishes.

Ingredients for a 3L pot:

  • Beef on the bone - 1 kg
  • Rice - 4-5 tablespoons
  • Carrots - 0.5 pcs
  • Onion - 2 pcs
  • Tomatoes - 2 pcs
  • Adjika spicy - 1 tablespoon
  • Tkemali sauce - 4-5 tablespoons
  • Suneli hops - 1 incomplete tablespoon
  • Garlic - 4-5 cloves
  • Black ground pepper - to taste
  • Sugar - a pinch
  • Salt - to taste
  • cilantro, parsley

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

Cooking method:

1. Place chopped pieces of meat, a whole head of onion and half a carrot in a saucepan, cover with water and put on the stove. When the broth boils, remove the foam, salt, cover and cook the broth until the meat is ready.

2. In the meantime, let's do the 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 easily come off. Then chop finely.

3. Heat up the pan and pour vegetable oil into it. Fry the onion until golden, 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 already be well boiled. Take out the onion and carrot. They won't be needed here anymore. And add well-washed rice to the broth.

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

7. In the meantime, you can chop the cilantro and parsley. Cut into small pieces. Here, to the greens, squeeze the garlic. Mix them together.

8. The soup is ready, turn off the heat, add greens and cover 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 already be a slight deviation from the classics. Well, why not experiment? We are kings in our kitchen. What we want, then we turn back.

Ingredients:

  • Beef with bone - 500 gr
  • Rice - 0.5 cup
  • Potatoes - 5 pcs
  • Suneli hops - 1 teaspoon
  • Garlic - 3 cloves
  • Onion - 1 pc.
  • Carrots - 2 pcs
  • Tomatoes - 3 pcs
  • Red and allspice ground pepper - to taste
  • Greens - bunch
  • Salt - to taste
  • Bay leaf - 1 pc.

Cooking method:

1. Cut the meat into portions and place in a saucepan. Send the bone without cutting it too. Pour in water and set to boil. When the broth boils, remove the foam.

It is not necessary to cut the meat, you can put whole piece boil, and then remove from the bone and cut into portions.

2. Grate the carrots coarse grater. Finely chop the lures and place in a heated pan. Fry a little, 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 a little and continue to simmer.

If there are no 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 mix. Close the pan with a lid and simmer the vegetables for 10 minutes.

5. In the meantime, let's deal with potatoes. Peel and cut it the way you are used to - slices, cubes or straws. It does not matter.

6. When the meat is cooked, remove the large piece with the bone from the pan and divide it into pieces. Pour the potatoes into the broth. Put out the roast. Bring to a boil and stir in the washed rice. Boil for another 20 minutes.

7. It remains to finely chop the greens (dill, parsley or cilantro - your choice). Grind the garlic or squeeze it through a special press. Then lay everything out in almost ready soup add bay leaf and stir.

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

Video on how to cook real Georgian kharcho with tkemali

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

Even traditional recipe soup in Georgian can differ in different housewives general composition products. And each will claim that she has the most real recipe. Well, I just suggest you try different variants and decide for yourself which is better.

Ingredients for a three-liter pan:

  • Beef - 600 gr
  • Onion - 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
  • Suneli hops - 1 teaspoon
  • Dried Basil - 1 teaspoon
  • Dried cilantro - 1 teaspoon

Now look at how this Georgian dish is prepared.

It turned out rich, spicy and very delicious kharcho. Prepare it for your men, I think they will be pleased. After such a first dish, the second is not needed. He is so nutritious.

A simple and quick recipe for tkemali sauce at home

As I said, kharcho cannot be considered complete without this sauce. But where to buy it? In fact, it is not necessary to run around all the stores to find this sauce. You can make it pretty quickly at home too. I offer an express recipe for this Georgian sauce from available products.

We only need:

  • Any kind of sour plums - 750 gr
  • Garlic - 1 head
  • cilantro - bunch
  • Suneli hops - 3 tablespoons
  • Sugar - 1 tablespoon
  • Salt - 1 teaspoon

Cooking:

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

2. Then grind the plums through a sieve so that the peel separates and everything turns into gruel.

3. Add salt and sugar to the mashed mass, put it on a slow fire until it boils. When it boils, add chopped cilantro, garlic and suneli hops. Simmer for 2 more minutes and the sauce is ready. It can be stored in glass jar in a refrigerator.

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

Well, here we met with a wonderful Georgian kharcho. If someone else has not yet tried to cook it, 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 the rest will not have to be cooked for a long time.

I wish you new exploits in the kitchen. Enjoy your meal.