Georgian cuisine is famous for its recipes for spicy, spicy and hearty meat-based dishes. For the richness of flavors and flavors, this cuisine has become popular with consumers from all corners of the world, which is why many classical Georgian recipes overgrew a huge variety of variations over time. Soup kharcho is no exception, its classic recipe necessarily includes beef, an abundance of garlic and greens, the rest of the ingredients vary depending on the area in which the dish is prepared.
The classic recipe for soup harschoes with rice
As we noticed earlier, Georgian dishes are famous for their satiety. To increase the nutritional value, rice is added to the broth, which, in combination with meat, perfectly fights hunger for long hours ahead.
Ingredients:
- walnuts - 115 g;
- rice - 170 g;
- beef - 1.2 kg;
- tkemali - 55 ml;
- laurel leaves - 2 pieces;
- garlic teeth - 5 pcs .;
- a handful of fresh greens (coriander, parsley);
- hops-suneli - 5 g;
- hot pepper - to taste.
Preparation
As a rule, to make a grub, take a piece of beef with fat. Meat is first rinsed, and then put in a pan, pour a couple of liters of water and cook with a laurel for at least an hour and a half. Do not forget to remove any noise and foam from the surface of the soup. After a while, take the beef out of the broth along with the laurel: discard the leaves and cut the meat. Return the beef back to the pan, dilute in broth tkemali, pour the rice and cook the soup until the grains are softened. The recipe for classic soup kharcho in Caucasian almost came to an end, it remains only to supplement the soup with a handful of chopped greens, spicy pepper, salt and pitted nuts with garlic teeth.
Lamb chowder soup - a classic recipe
There are variations of the herring recipe and without the use of beef, but on the basis of mutton. In the course can go both the flesh, and the meat on the bone, the latter is suitable for cooking the most boiled broth.
Ingredients:
- lamb - 560 g;
- garlic teeth - 4 pcs .;
- rice - 230 g;
- onion - 220 g;
- tkemali - 140 g;
- tomato paste - 15 g;
- walnuts - 110 g;
- hops-suneli - 5 g;
- a pod of hot pepper;
- A handful of green cilantro and parsley.
Preparation
Start with cooking broth, for which the meat should be held in water at minimum heat for at least one and a half hours. When the lamb is soft, chill it and cut it, but while the meat cools down, pour the rice into the broth and boil it until soft. In the soup, add the roast of finely chopped onions with tomato paste, dilute the tkemali and season with the hop-suneli dish and paste from the grated garlic cloves. Before removing the dish from the fire, return the meat to the pan, add the soup with herbs and pasta from mashed walnuts with chopped hot pepper.
Harcho by the classical recipe can be done in the multivark. To do this, follow all the cooking steps in the "Varka" or "Soup" mode. The time is set automatically.
Soup kharcho - a classic recipe for cooking
Ingredients:
- beef - 630 g;
- onion - 310 g;
- carrots - 140 g;
- tomato paste - 45 g;
- garlic teeth - 5 pcs .;
- rice - 135 g;
- walnuts - 85 g;
- a handful of green parsley and cilantro.
Preparation
Pour the beef with two liters of water and put on the fire for an hour and a half. While the meat is boiled, prepare the roast from the crushed vegetables, splash the ladle of broth to it and dilute the tomato paste in it. Beef take and cut, and in the resulting broth boil the rice until soft. Return the meat to a saucepan, add the roast and walnut paste with garlic. Remove the dish from the fire, sprinkle the herbs and leave everything to stand for 15 minutes before serving.