kharcho classic recipe


  • Kharcho "at home" for the whole family
  • Kharcho with rice and beef in the classic style

Soup - an integral part of the life of each family. But do not forget about it in the summer, if all practical housewives prefer to file on the first cold dish? When the weather is hot, ideal recipe for a vegetable hash with sour cream or serum. This dish will satisfy hunger and, at the same time perfectly cool on a hot day. If you want it left more than a hearty, add some cooked chicken or sausage. But when the temperature creeps down steadily, and walks outside the blizzard and a snowstorm, you see, wants only one thing: Tightly wrap myself in a blanket and drink hot tea.

In autumn and winter, it is important to maintain the body's defenses by eating the right foods. The board should submit a fatty, dense food to help resist cold and still be fed and full of energy. Therefore, we offer together with us to explore several ways of preparing classic grub. Of course, it does not mean that this food - only winter version, it is perfect for any time of year.

 Soup kharcho classic recipe

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Kharcho "at home" for the whole family

Do you want to cook a hearty soup? You can cook a light chicken broth with pasta or rice, and if you want to cool off and quench hunger, take note hash recipe, which, incidentally, can also be found on our website. However, today's agenda quite different, incredibly delicious hot dish - soup kharcho. Usually, it is done on a young veal, you can also use beef brisket. This meat is very tender, so the dish turns moderately bold, hearty, and thanks to the vegetables - are also very helpful.

Special seasoning - cooks often add cloves, several kinds of pepper, cinnamon, hops-suneli and more - give the soup an unrivaled aroma and spicy rich taste. So if you want to pamper family and hearty at the same time an original lunch, explore the below-described recipe. Serve the soup with sour cream, donuts, or garlic croutons. The latter, incidentally, does not necessarily buy at the store, they can easily do yourself. Suffice it to cut bread and dry it in the oven. But more about that later, but for now, let's look at all the stages of cooking grub.


For the soup:

  • Four strong fresh tomatoes
  • 500 g veal (can also use beef breast)
  • several milliliters of vegetable oil
  • three large carrots
  • 120 g (about two middle pieces) white onions
  • salt - to taste
  • slightly smaller cup ground walnuts
  • 2500 ml of purified cold water
  • Black allspice - 10-12 peas
  • tablespoon (without top) hops-suneli
  • red pepper - optional
  • 4 grams of ground cinnamon
  • 3-5 pieces of dried cloves
  • sour - feed

For the croutons:

  • Half white loaf (a more useful option - to use a rye bread)
  • olive oil
  • salt and dried herbs (basil, rosemary or other) - at the discretion of the hostess

Cooking method:

Each recipe if you wish, you can change a little: if you are afraid that the soup will come too bold, instead of the traditional buy beef veal or chicken. However, we offer still consider the classic version of the first course, which has long found the response in many hearts and stomachs of the Russians. This dish has long been popular, even our grandmother regaled his guests. Since the recipe passed down from generation to generation, which means that kharcho really worth it to give it a try. You'll see, you will not be disappointed.

So, rinse well under running water, meat, after it a little drained, cut it into cubes of medium size. Take a deep pan with a thick bottom, put it on the fire, then pour the vegetable oil and wait until it is slightly warmed up. When put in a bowl of beef stew and some time in its own juice. Warning, do not forget to stir the meat, or it will burn.

Once the product will darken and acquire a golden hue, connect it with onions, pre-chopped into small pieces. Continue to saute the ingredients over medium heat. Now peel the carrots, how it cuts, there are several. For example, you can rub orange vegetable grater, chop it into cubes or strips. At this point, each chef works at its discretion. Once cope with the task, pour into a bowl carrots previous ingredients.

Do not forget to periodically stir the mass, when the products become softer and will vary in color, fill them with warm purified water. Reduce the heat and wait until the next soup starts to boil. And until that happens, do some cooking refueling. Adhere to the following instructions: Take the tomatoes and make a cut on top of each. Then pour over them with hot water, and after that - the cold sharply. Thanks to these water "procedures" skin to burst, so get rid of it will not be a problem.

Now clean the tomatoes, chop the remaining pulp into large slices. Send them to the skillet with heated vegetable oil, a little salt and fry for 3-4 minutes. At the end, enter the freshly ground allspice or (suggested to use two kinds of black and red). Thoroughly mix the mass and at the time set aside it aside. The recipe is gradually nearing completion, there are very few, soon you will be able to enjoy its fragrant creation.

So, it was the turn of walnuts: clean them and then grind mortar or a special hammer. Then pour in a dry frying pan and cook for no longer than five minutes. If you want a product almost did not feel kharcho, grind it in a blender. Then the nuts will give the dish a light spicy flavor, while in the course of the meal will not be crunching on his teeth. Pour into pan with meat and vegetables roasted tomatoes, a few pinches of salt and your favorite seasonings. To do this, fit marjoram, rosemary, do not give up cloves and cinnamon. The recipe also involves the use of hops-suneli. Periodically stir the soup, as soon as it starts to boil - about ten to fifteen minutes - Turn off the burner and allow the dish to cool.

In the meantime, cover the table and do crunches. You'll see, it's a snap: cut the bread with a crust, chop the flesh into large cubes, place them on a baking sheet covered with parchment. Then sprinkle a loaf of olive oil and sprinkle with dried for flavor seasonings. Send crumbs in the heated oven. Bake them at 190 degrees for no longer than a quarter of an hour. Fragrant soup hearty grub, cooked with beef and tomatoes - the perfect meal for the whole family. Pour the hot plates in portions of the dish, decorate it with sour cream, if desired, sprinkle with chopped dill and serve with slices of grilled bread just. Bon Appetit!

 kharcho classic soup

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Kharcho with rice and beef in the classic style

As you can see, the first recipe consisted exclusively of components such as meat and fresh vegetables, thanks to which the dish gets enough light and not too greasy. This is a great option for a hot time of year when, in spite of hunger, there are not too and want. Vegetable soup is ready to forgive and not time consuming. His options, there are many, let's now look at another interpretation on the theme of "grub" - add the rice, garlic and special sauce tkemali. What will come of this, read on.


  • olive oil or other vegetable oil - for frying
  • salt - to taste of each individual chef
  • 450 g tender and juicy beef
  • 85 g walnut kernels, previously of dried
  • bulb onion
  • 120 g rice Round
  • 140 ml of sauce tkemali
  • two or three cloves of garlic
  • 35 g fresh dill (you can replace it with other herbs, such as parsley or basil)
  • black pepper
  • Dried seasoning (we added rosemary and oregano)
  • 10-15 g tender adzhika
  • cilantro - to taste

Cooking method:

Ingredients in this recipe will be enough to cook Extremely tasty, incredibly flavorful meat soup. So it's a great excuse to invite friends and family to gather around one table. Master the new dish and surprise their audience. Another plus of the culinary guide - it is very easy and accessible understanding of everyone, even the novice cook. But only: to cook kharcho need a little less than one and a half hours. However, the effort will return a hundredfold as appreciative cheers of family and friends. Well, let's start to make soup?

First of all, cut the beef with all the excess, then wash it and dry with paper towels or napkins. After chop medium pieces and place them in a pot with cold water, put on a slow fire, and wait until the liquid comes to a boil. Once this happens, reduce the flame to low and continue to cook the broth about 40-45 minutes. Be sure to periodically remove the foam formed, otherwise the dish will come too cloudy.

For a moment digress from the cooking procedure and give a little advice. If you do not find tkemali, replace it with any other tomato sauce or paste. In the event of force majeure - for example, in the absence of a particular ingredient - Stick to your plans and do not throw to prepare a dish, just a little, change the recipe. Returning to grub: soup is cooked, remove peel the onion and garlic. First chop into small cubes and fry until light golden brown in a frying pan with olive oil.

With walnuts, remove the shell, then mash them in a mortar. By the way, the soup will be more delicious if the pre-fry in a skillet product. This is not necessary to add oil, we just need a little dry nuts. Now rinse under the tap rice, follow the rule of "seven waters". For the uninitiated, explain: cereals should be rinsed with a specified number of times, until in the end with the rice will not drain the crystal clear water.

Host of dill or parsley, depending on what you use. Chop the greens, then grind a special press peeled garlic cloves. By this time the meat should already cooked, so that pour into the boiling broth rice. Continue cooking kharcho, occasionally stirring it. Six minutes in a bowl, add the fried onions, walnuts and tkemali or its substitute - the tomato paste. Again, operate a spoon, do not forget to reduce the flame.

At the end of the season the soup with salt and dried spices. Regarding the latter, we note that seasoning can be anything. Love hops-suneli? So why not use them in a dish. For kharcho also suitable rosemary, clove, coriander and basil. And, of course, standard spices, without which it can not do almost no one dish - ground paprika, black pepper and bay leaf. Put a couple of spoonfuls of soup adzhika and boil it for about ten minutes with the lid closed. Before shutting down pour into the pan with chopped greens. Hopefully now your food will become even more diverse. Learn the recipes, cook the first dish and surprise the family with their culinary skills. Good luck.

 Traditional versions of grub: recipes classic dishes