It is made from beef with rice and crushed walnuts on an acid basis from tkemali plum puree.
The characteristic taste and aroma of Kharcho consists of a delicate and mild flavor of the broth, diluted with acid and spicy herbs dressing, the smell of nuts included in the soup. This dish is also served especially.
Thick rich soup is poured into a plate with national motives. A variety of fresh herbs and vegetables are sure to be served on the table.
In modern society, you can use any products available at home to prepare this Georgian dish. The main thing is that they fit together. But the order of adding all the components to the soup and the presence of the main products in the dish has not been canceled. Therefore, choose a recipe that is more to your liking and enjoy the aroma and taste of a real Georgian kharcho.
Kharcho in Georgian - general principles of preparation
Kharcho differs from ordinary rice soup in that its consistency is thicker, and the taste due to spices is more saturated.
Use spices with caution, you can overdo it. If there is mashed tkemali, then in addition to cilantro, the remaining spices are not necessary to add.
It is advisable to cook the broth from fatty meat, so you will get a more noble taste of the dish. For cooking: lamb, chicken, pork or beef.
One of the essential components of this dish, in addition to meat, is rice and tomatoes. It is preferable to choose round rice for the dish.
Also necessary for Georgian kharcho are garlic and adjika. It is better to add them to an already prepared dish.
After the kharcho is ready, let it brew a little. During this time, all the spices and garlic will give their aromatic taste.
Georgian Kharcho - classic beef recipe
Ingredients:
• 480 g of fresh beef brisket;
• 90 g of rice cereal;
• 250 g of onion;
• 25 g of tkemali sauce or its substitute;
• seasoning hops suneli;
• a pinch of coriander seeds;
• a couple of cloves of garlic;
• 90 g of walnuts;
• 90 g of parsley root;
• a pair of sprigs of green cilantro, parsley and basil;
• a couple of peas of black pepper;
• a pinch of red pepper;
• 2 l of water;
• 1 tbsp. l corn or wheat flour;
• bay leaf;
• Imereti saffron.
Cooking:
1. Wash the meat, dry it, cut off the coarse connective tissue and films.
2. Onions, garlic and parsley root wash, peel.
3. Soak all greens in cold water to remove dirt and sand, rinse in running water, dry by laying on a towel or napkin.
4. Rinse the rice groats thoroughly. Water should be clear.
5. Nuts to ceiling in a mortar and pestle.
6. Place the pre-chopped brisket in a pot of water for cooking. Periodically remove the foam that appears on the broth. If the meat is with bone, you need to strain the broth.
7. Add washed rice to the broth, season with salt. Cook for 10-14 minutes.
8. Add 1/3 of the spices, which consists of onion, finely chopped and fried with cornmeal, parsley root, coriander seeds, bay leaves and crushed black pepper.
9. Add walnuts to the broth.
10. Then put the sauce and 1/3 spices in the soup. This portion consists of chopped parsley, saffron, suneli hop and red pepper.
11. Next, remove the soup from the heat and let stand with the lid closed for a couple of minutes.
12. Introduce a third batch of spices into the soup - crushed garlic with salt, chopped herbs (cilantro, basil) and let the soup boil.
13. Serve with sour cream or mayonnaise.
Georgian Kharcho with Tomatoes
Ingredients:
• kilogram of beef;
• 180 g of walnuts;
• tomato paste;
• a pair of garlic cloves;
• four red tomatoes;
• three onions;
• a pair of sprigs of green cilantro;
• hops-suneli;
• Imereti saffron;
• Bay leaf;
• cinnamon;
• salt.
Cooking:
1. Cut the beef into strips. Peel, wash and chop the onion.
2. Fry the meat, put in a pan, pour boiled hot water, cook until completely cooked.
3. Passion the onions and add to the pot with meat.
4. Turn nuts into pulp (with a blender, in a mortar or coffee grinder).
5. Peeled garlic, crushed in a mortar with added salt.
6. Wash the tomatoes, make a cross-shaped incision in the middle, alternately immerse first in boiling water, and then in ice water, then peel the tomatoes and chop them.
7. In the soup, immerse the tomato paste, chopped tomatoes, garlic, herbs and spices previously mixed with the broth.
8. Dilute the nut gruel with broth, send to soup.
9. Insist the soup for several minutes and it is ready.
10. The dish will go well with garlic croutons.
Georgian Kharcho with lamb and hot pepper
Ingredients:
• 200 g of mutton;
• one sprig of parsley;
• 2 tbsp. l tkemali;
• 50 g of rice cereal;
• a couple of cloves of garlic;
• one onion;
• 2-3 tbsp. l tomato paste;
• 60 g butter;
• one hot pepper;
• salt;
• hops suneli.
Cooking:
1. Wash the lamb, cut off the film and pour necessarily cool water, put to cook for 1.5 hours. After the elapsed time, pull out the meat and cut it into large pieces.
2. Fry the rice a little in butter. Add to broth.
3. Dilute tomato paste with hot boiled water and pour into soup.
4. Chop the onion finely, fry a little, add to the pan to the soup.
5. Rinse the greens well, chop finely and send to the soup.
6. Garlic peel, wash, crush with salt. Wash hot pepper, but do not cut or peel.
7. Add garlic, pepper and sunli hops to the soup.
8. Cook for a couple more minutes, then remove the pepper pod and leave the soup to “rest”.
9. Serve such a spicy soup with white bread and vegetable salad.
Georgian Kharcho with Tabasco Sauce and Prunes
Ingredients:
• 290 g of beef;
• 60 g of rice groats;
• one onion;
• a couple of cloves of garlic;
• one chili pepper;
• 2 tbsp. l tomato paste;
• 1-2 tbsp. l vegetable oil;
• Tabasco sauce to taste;
• a pair of cilantro branches;
• prunes;
• salt.
Cooking:
1. Cut the meat, pour in water in a saucepan and cook. First, over high, and then over moderate heat. Remove foam and decant if necessary.
2. Rinse the rice groats, put in soup.
3. Finely chop onion vegetables (onion, garlic) and sauté in vegetable oil. Put tomato paste in a passerie, mix and put the whole mass into the broth.
4. Sort cilantro, rinse, chop.
5. Wash the prunes, chop, add to the soup.
6. Add kharcho with Tabasco sauce, cilantro and salt. Mix.
7. Cook until meat and rice are cooked.
8. Serve with sour cream and garlic sauce, pouring into deep vessels.
Georgian Kharcho with Chicken
Ingredients:
• 480 g chicken fillet;
• water;
• 60 g of rice groats;
• a pair of parsley branches;
• one onion;
• a couple of cloves of garlic;
• one carrot;
• tomato paste;
• four tomatoes;
• 90 g of walnuts;
• lemon juice;
• two potatoes;
• salt;
• a pinch of ground black pepper;
• a pair of peas of allspice;
• hops-suneli;
• vegetable oil for passivation.
Cooking:
1. Cut the meat, place in a saucepan of a suitable size, pour with running water and put, over low heat, cook. Remove foam if necessary. Cook for 40 minutes. Then pull out the chicken finely chopped and send back.
2. Rinse the rice groats and send to the broth. Mix.
3. Peel potatoes, wash, cut into small strips, send to the broth.
4. Pre-peeled and washed carrots and onions cut. Pass in oil until half ready, put tomato paste at the end. Stir and send to soup.
5. Wash greens, chop finely and pour into a saucepan.
6. Cut the tomatoes into small cubes, add to boiling soup, send 2 tbsp there. l lemon juice, crushed nuts, spices and salt.
7. Cook everything together for no more than 10 minutes.
8. Serve with any vegetable sauce.
Georgian Kharcho with Red Beans
Ingredients:
• 340 g of beef;
• 130 g of red beans;
• one carrot;
• one onion;
• a pair of garlic cloves;
• hops-suneli to taste;
• 30 g walnuts;
• two branches of parsley;
• weaved to taste;
• ground pepper;
• salt.
Cooking:
1. Beef cut into several pieces, put in a pan for cooking soup, pour cool water and put to cook. When foam appears on the broth, remove it with a slotted spoon. Cook a little over an hour.
2. Soak beans (it is better to soak overnight), cook, transfer with a slotted spoon to soup.
3. Chop the onions and carrots and pass them individually in oil.
4. Crush the garlic cloves with a knife and chop.
5. Put in the soup a passer, garlic, tkemali and spices.
6. Grind the nuts, mix with the broth and introduce into the soup. Cook for 30 minutes.
7. Sort parsley branches, wash, chop and fill in boiling soup. Remove heat.
8. Serve with black croutons.
Kharcho in Georgian - Tricks and Tips
• It is advisable to use spices with a sweet and sour taste.
• If there is no seasoning for tkemali, be sure to add suneli hops to each soup, it will perfectly replace it.
• To further reveal the taste of the dish, sprinkle dried or fresh cilantro with kharcho before serving.
• Cilantro, if desired, can be replaced with parsley or dill.
• Try not to digest rice.
• To make a real Georgian kharcho, add pomegranate juice to the soup.
• If you do not have dry seasonings, then bay leaves and ground pepper are suitable for cooking.
• For thickness, add flour to the soup.
• To enhance the taste, chopped walnuts can be added to the dish.
