And do you know that real soup "kharcho" is prepared not from mutton, but from beef? This follows from the full name, after all "kharcho" in Georgian: "dzrohis khortsi harshot", which in translation means - soup of beef, or rather, "beef meat for kharcho."
The basis of this Georgian kharcho is always a plum-tkemali. When making soup, it is often replaced with tomato paste, which is much more affordable. The second most important component of the kharcho are walnuts. But the fact that we in Russia call soup "kharcho" has a very far-off attitude towards the real kharcho, although it still turns out to be insanely delicious.
There are a lot of recipes for cooking this dish, and there is not one, only one. The most important thing is that as a result you should get a spicy, spicy and necessarily very tasty soup of grub! And here's how to do it, using a multivark, we'll tell you now!
Harcho in the Multivariate - recipe
Ingredients:
- beef - 500 g;
- onions - 2 pcs .;
- Bulgarian pepper - 2 pieces;
- tomato - 2 pcs .;
- rice - 1 item;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- water - 3 l;
- salt, pepper, greens, bay leaf, spices - to taste;
- vegetable oil;
- garlic - 3 cloves.
Preparation
How to cook kharcho in a multivariate? Everything is simple enough. First we take meat and cut it into small pieces. Then we clean the onion, the Bulgarian pepper and grind it together with the tomatoes, and rub the carrot on a large grater with a long straw. Next, we clean potatoes and cut into small cubes. Rice thoroughly washed and poured for 30 minutes with cold water. In the cup multivarka pour a little vegetable oil, put the meat and fry it, setting the mode "Baking", for 25 minutes, and then add onions, peppers, carrots and tomatoes. We cook all together in the same mode, not forgetting to stir. Next, put vegetables and meat rice, potatoes, salt, pepper to taste, season with spices and pour boiled water. Preparing a harko in a multivarquet will not take you much time. We set the "Quenching" mode, close the lid and cook the soup for about 1.5 hours. After the signal of readiness, we add for the beauty finely chopped greens, laurel leaves and put on heating for 3 minutes. Immediately before serving, add to each plate of soup squeezed through the press garlic. That's it, the "burch" of beef in the multivarquet is ready!
Harcho of lamb in pressure cooker
Soup kharcho from mutton can be cooked not only in a multivark, but also in a pressure cooker.
Ingredients:
- lamb - 500 g;
- rice - 0, 5 items;
- adzhika - 0, 5 items;
- onions - 1 pc .;
- tomato - 2 pcs .;
- sweet pepper - 1 piece;
- garlic - 1 clove;
- salt, pepper - to taste.
Preparation
Meat as it should be washed under running cold water, we put in the bowl of a pressure cooker, pour the necessary amount of water and set to cook on low heat. While the broth is boiling, prepare all the other ingredients. We clear the onion and cut it into small cubes. Then rinse the rice several times and leave it for 30 minutes in cold water. Tomatoes and Bulgarian peppers are washed and cut into identical strips. Now add the crushed onion to the pan with meat and close the pressure cooker cover. And this time we clean a few cloves of garlic and finely-finely cut them with a knife or let through the press.
Then put in the broth all the prepared foods: tomatoes and pepper, soaked rice, adjika and salt to taste. As soon as the water boils again, we add to the soup and chopped meat. Cook everything for 20 minutes over low heat and at the end we put garlic. Cook for 5 minutes and remove the saucepan from the fire. Cover with a lid, let's brew the soup for 20 minutes. We serve a ready dish with sour cream and fresh herbs!