soup kharcho


  • What will it take for the soup in Georgian?
  • The recipe for a traditional soup kharcho
  • Recipe kharcho in Kolkh
  • Summing result of

What Georgian cuisine without kharcho? Kharcho - a Georgian soup made of beef only. In no case can not substitute beef pork, lamb or poultry. This soup kharcho Georgian preparing beef!
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What will it take for the soup in Georgian?

In order to cook a real Georgian soup kharcho needed such ingredients:

  • Beef
  • Walnuts
  • Cream tkemali
  • Garlic
  • Carrot
  • Bow
  • Rice
  • Dill
  • Parsley
  • Cilantro
  • Hops-suneli
  • Salt
  • Black pepper
  • Water

Georgian cuisine includes the right soup kharcho - is to follow the rules, to choose the right products, and to have patience, because the soup is cooked for a long time in Georgian.

This soup kharcho - though Georgian dish, but sometimes it may call on the name field in Georgia. In different areas there are some features that give it some personality, distinctive features highlight. But the basic recipe implies beef, sauce and walnuts. The rest of the recipe varies depending on the cook. For example, soup-grub can be in Kolkh. The recipe is almost the same as that of the traditional grub on Georgian.

 kharcho recipe for Georgian
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The recipe for a traditional soup kharcho

  • To prepare the soup kharcho better to take a piece of beef that will give a rich broth. Therefore it is better to take the meat from the bone brain. Cooking soup kharcho needed just over two hours. Initially, the process of preparation for cooking. Prepare all the ingredients. Meanwhile, put the pan on the fire, it put a piece of beef broth and boil on low heat for two hours. Broth should get nourishing and strong.
  • At 1, 5 liters of water take a piece of meat weighing 400 g kharcho This soup should be thick.
  • Once cooked broth, must be removed from a meat cut into pieces and the bone to remove the meat and throw back into the broth.
  • Preparing carrots and onions. Washed, cleaned and cut into small pieces. Carrots cut into cubes, and onion-like straw. Thus, onion seethe and leave your form in the soup.

Do not forget the addition of sauce

  • Next, the most important point - sauce. Sauce - is the foundation of soup. The substrate may be different. The best option for soup grub - gravy tkemali. At 2 liters of broth need to pour two tablespoons of crushed tkemali. But other versions are possible. Since the foundation kharcho should be acidic, it can be replaced tkemali chopped plum or, in extreme cases, tomato paste. As an alternative tkemali, tomato paste and plum can add soaked piece tklapi. Size tklapi be 10x10 cm. If you add tkemali, the color is bright kharcho - that's right. But if you drop a tomato paste, then soup repainted red. This color is more attractive, and many chefs do just that.
  • If suddenly it turns out that the broth is not sour, then it can be to add a little acid in the form of pomegranate juice or citric acid.
  • Then the soup is cooked for 5 minutes, then add the carrots and boil for another 10 minutes. Then add the onions and boil on low heat for another 30 minutes.
  • Broth with vegetables cooked slowly. Prepare walnuts. Half a cup of shelled walnuts and partitions must be carefully grind in a mortar. This is done until then, until you get peanut butter. Tip: The best roast nuts in a frying pan to the pleasant aroma.
  • Then clean the garlic. It is also possible to grind in a mortar, and can grate.
  • Now preparing rice. Now on the market a huge selection of rice differing in form and quality, the price and color. It is better to take kharcho dlinnenky Fig. Add the rice and boil 10 minutes.
  • Then add garlic to the soup-nut filling. The soup has a distinct smell. Therefore it is better ventilate the kitchen, or the smell will be long. Although this is nothing wrong there. After the soup will turn out very tasty and appetizing.
  • Now it's time to spice. Cooks different countries and peoples in modern times was added the most diverse set of spices. Sometimes it happens that you have to add in the soup is that there are home in the kitchen. But most chefs added as a spice mixture of Caucasian hops-suneli. This spice blend that emphasizes taste kharcho and makes it indispensable. Hops-suneli - a combination of spices such as dill, mint, basil and others. Bitter, but very pleasant and aromatic spices make this Georgian kharcho spicy soup. This is particularly evident when part of the spices included hot peppers, but it's not for everybody.
  • Soup kharcho need to cook for another 5 minutes after the addition of a spice. One spoon per 2 liters of spices will be more than sufficient. Lovers of thrills can increase the portion of seasoning. The main thing - do not overdo it! Georgian cuisine does not tolerate fuss!
  • Cook the soup on high heat is not necessary, because the soup thick and all the liquid can evaporate and the soup will burn.   Simmered soup, while stirring, boil for 5 minutes, then finally add the greens. This can be chopped parsley, mint, coriander, fennel, and others. You do not have to throw everything together, we can restrict parsley. Although the more greenery, the grub tastes better.
  • After cooking the soup infused 5 minutes.
  • For soup kharcho ideal option would be a pita instead of the traditional Georgian bread. Well, for every taste can be added to his plate like herbs and salt and pepper.

Recipe kharcho in Kolkh

In Georgia, there is a historical place, which is called Colchis. It sailed the Argonauts for the Golden Fleece. Georgians live there - Megrelians. It was they who came up with a touch of kharcho Mingrelian culture.

 Georgian soup kharcho
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Recipe kharcho in Kolkh

  • Young beef (brisket) - 250 g
  • 2 tbsp. tablespoons shelled walnuts
  • 1 Morkovina
  • Purple onion - 1 pc.
  • 2-3 cloves of garlic
  • Half a cup of rice
  • 2 tomatoes
  • 2 tbsp. spoon tkemali
  • Herbs (dill, parsley and cilantro)
  • Herbs and spices (dried cilantro, dill and parsley)
  • Water
  • Salt

Perfect fodder for kharcho Mingrelian - a fatty breast of veal. Better to take the bone cartilage. They must be clear from the films and tendons. Further prescription on the technology:

  1. The meat cut into small pieces
  2. Brewed soup to simmer for one hour (1 liter of water / 250 g meat)
  3. Add salt and spices do not need to. This is done at the end of cooking. It is not necessary to add water. So it is better to adjust the amount of broth at once.
  4. Prepare the vegetables. Clean, cut into slices. Onions cut along the bulb, carrot cubes. Garlic is cleaned and finely chopped or grated, or in a mortar. Garlic can be rubbed with salt and walnuts. It turns nut filling.
  5. Instead of tomato paste added two tomatoes. It is better to scald them with boiling water, remove skins and seeds are tough. Leave only the flesh. If there are no fresh tomatoes, you can add pasta or tomato.
  6. Finely chopped greens. Better to use the leaves and stalks removed.
  7. The sauce can be replaced tkemali cut into pieces fresh plum. It is sour and give kharcho desired sour taste.
  8. In broth put the carrots, onions and tomatoes. Kharcho Now cook over low heat, stirring for 20 minutes.
  9. Then add the spices. You can add hot pepper, ground or other spicy seasonings. It is recommended to add a glass of dry white wine or submit it in the glass to the table.
  10. Rice is washed and added to the broth with vegetables and seasonings. Better to choose durum rice that does not fall apart and do not turn the soup into porridge.
  11. Garlic and nut filling is added and boiled for 5 minutes.
  12. At the end you need to add the herbs and set aside. Soup kharcho infused for 5 minutes, then serve. The recipe is quite simple and is preparing easy, if you have the desire.

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Summing result of

Recipe kharcho quite diverse. For example, there kharcho with chicken, smoked pork, cream and many other recipes.

Serve the soup is served kharcho of Georgian fresh herbs, spices, herbs and garlic cloves, to taste the wine and bread (pita). Georgian cuisine - is primarily a soup kharcho. Bon Appetit!

 Cooking Georgian soup