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Soup Kharcho, step by step recipe with photos

Kharcho is a dish of Georgian cuisine. Contrary to popular belief, it is not cooked from mutton, but from beef.

The name of this soup is translated from Georgian as "beef soup".

  • 1 kg of lean beef
  • 0.5 cup rice
  • tomato paste
  • salt to taste
  • 4 onions
  • flour — 1 tbsp.
  • 1 parsley root
  • bay leaf
  • ground black pepper
  • 0.5 cups crushed walnuts
  • 1 tsp hops suneli
  • 0.5 glasses of natural pomegranate juice without sugar
  • cilantro, basil — bunch
  • 1 hot pepper
  • garlic — 5 cloves
  • 2 tbsp. l chopped parsley

Rassolnik is a traditional Russian soup with pickled cucumbers. Auguste Escoffier in his.

Kharcho (Georgian ხარჩო) is a Georgian meat dish, with an average density between soup and stew, p.

The recipes for soups are incredibly diverse. Hot and cold, light and very nourishing, and transparent.

In the kharcho neither tomato paste nor tomatoes are put.

Plum tkemali or winter tklapi.

Otherwise, it is not kharcho but some other soup.

I do not believe. Everywhere nuts and pomegranate juice is rubbish. Cookies do not put pomegranate juice. Red pepper. A lot of garlic from which nastoyaschaya aroma of harcho and rice. Ponte and Brad. then straight swept as Ponta like a blizzard

the most delicious soup I’ve eaten in life.

It is impossible to stop. Thanks for the recipe! 🙂

Thanks for the recipe, just from the cook I want to tell you what happened better than in any good restaurant)) very tasty and beautiful))) thanks)

This is rice soup. They don’t put rice in kharcho. This is from social. dining room. Rice in Georgia never grew.

Sincerely, Valery.

She made kharcho soup for the first time in her life. It turned out delicious!

Thanks to the author!

Well done!

obojayu xarcho, zavtra obyazatelno poprobuyu

Very tasty soup turned out. The recipe is very good and easy!

Thank.

Very tasty soup turned out. The recipe is very good and easy!

Thank.

Kharcho for this recipe turned out to be very tasty! (although I did not find parsley root and, instead of tomato paste, I took canned tomatoes in my own juice and ground them in a blender). My recipe score is EXCELLENT! Husband is delighted, in my address all day pouring some compliments. and I write them to you.

Thank you very much!

I would advise you to boil rice separately, as much as you need to put, as the broth becomes cloudy during cooking.

Maybe this can be called "soup kharcho", but when cooking kharcho, the onion is not fried, and the garlic is ground with salt.

About butter, as the main component is not mentioned at all.

She dreamed of learning how to cook kharcho, but she was still afraid to take it. The recipes on the web are all so controversial.

A friend once gave "Collection" just with soups.

I bought all the ingredients (I did not find only the parsley root, put celery stalks instead) and cooked it. Everyone who tried, delighted) I also really liked the soup.

One BUT: if you take everything in the amount as indicated in the recipe, it turns out too thick.

A friend told me that in Georgia they were served with forks for kharcho. But I want the soup to be a soup after all.

Had to add water when warming up.

Therefore, I decided next time to put everything smaller. But in general, a wonderful recipe is not as complicated as it seemed to me)

Cooked according to this recipe, there is little experience in cooking, but everyone was pleasantly surprised by the fact that it was prepared by me and by the fact that it turned out to be incredibly tasty. Thank you so much!

You can cook rice soup with no frills.

Bring water to a boil, boil for about an hour, finely chopped meat — any.

Then the meat is scooped out and the rice and potatoes are laid. While rice is being boiled, fry the onions in vegetable oil, add meat to the onions, then add carrots and chopped parsley and dill. Then add finely chopped red pepper and 1 teaspoon of hops -sumeli, if desired.

Then cooked from tomato or store tomato paste to taste. Laying it in that order.

Stew for 20 minutes. Then add to the pan with rice and potatoes, which have been cooked for 20 minutes, bring to a boil and cook for 10-15 minutes.

Then we take the required amount of salt, mix to taste with chenrna and red pepper, add finely shredded garlic and rub the mixture at the end of cooking, add to the soup.

It turned out very much!

I did not expect such a good result for myself.

True meat took — fasting mutton. Be sure to include this particular recipe in your culinary list 🙂

The last time I cooked, there was no pomegranate juice at hand, tkemali, but I found in the pantry canned cherry plum juice, left after cooking tkemali.

We do not throw it away, we leave it as an acidifier for the kebab.

Made with him. very good. And hops suneli was not.

Was utsho — suneli.

I like him more. Softer like that.

Especially since there are ground seeds of cilantro .. They asked about roasting in broth. It’s simple.

Fat from the surface of the broth is removed and fried on it.

The soup is super! Truth without nuts did))))

Used all of the listed ingredients, except for the parsley root, which was not found. In fact, a very tasty combination of products.

Recommend!

If you do not put some ingredients and spices there, then this is no longer a kharcho, but a rice soup is obtained;)))

Everything is nothing, but: the second step — as you can fry in small quantities. broth?

Really very tasty! The result was a rich and fragrant soup. and just getting ready.

Only, instead of tomato paste, I used chopped tomatoes (I added it to the fried onions and stewed a little) and did not add walnuts.

The soup is great! Instead of pomegranate juice, I only added 2 spoons of tkemali, and at the end saffron (flowers) 1/2 tsp, cinnamon pinch and coriander 1/2 tsp.

Amazing

Really very tasty, full-bodied soup.

The whole family goes to ur.

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