Like most dishes of Georgian cuisine, soup kharcho - the food is very rich and spicy. At the core: rice, beef and tkemali, but, of course, like any national dish, the harko also did not bypass multiple modifications. About some of the latter we'll talk further.
This soup harcho - recipe in Georgian
Ingredients:
- beef - 750 g;
- beef broth - 2 liters;
- butter - 30 g;
- white onions - 87 g;
- flour - 20 g;
- tomato paste - 80 g;
- tomatoes in its own juice - 350 g;
- rice - 50 g;
- tkemali - 40 g;
- garlic cloves - 5 pcs .;
- coriander and fenugreek - 4 grams each;
- walnut - 49 g.
Preparation
Before cooking Georgian in Georgian, the meat should be washed, cleaned of films and excess fat, and then put in broth and cook for about an hour and a half, periodically removing the foam. If there is no ready broth at hand, then take a piece of meat on a bone of higher weight and just fill it with water.
Half an hour before the broth is ready, we begin to work on the rest of the ingredients. Passeruem bow with garlic, add flour and pour all 120 ml of broth. We put tomato paste and tomatoes ourselves for frying, after which we extinguish minutes 12 and shift the contents of the pan into a saucepan with broth. Meat, by the way, already cooked, but because it can be got and cut. Add rice to the soup and cook for 10 minutes. Next we send herbs and tkemali. Cover the kharcho with a lid and wait 8-10 minutes. We put meat in the soup, mix it and pour the dish over the plates. A handful of chopped nuts and chopped cilantro on top is a must!
Harcho of beef in Georgian with nuts
Ingredients:
- beef ribs - 1.2 kg;
- rice - 60 g;
- walnuts - 50 g;
- paprika and thyme - 3 g;
- dried cherries - 15 g;
- parsley and cilantro;
- water - 1,2 l;
- celery root - 90 g;
- carrots - 90 g;
- white onion - 90 g;
- tomato paste - 46 g;
- laurel leaves - 4 pieces;
- garlic head;
- tclapi - 20 g;
- hot peppers.
Preparation
Rinsed ribs are cut into sectors that fit freely in the pan. We put root vegetables, laurels and onions to the meat. Fill the ribs with water and cook on low heat for an hour and a half, not forgetting to remove the foam formed on the surface from time to time. We filter the broth, we throw out the vegetables, and we separate the meat from the bones and transfer it to the plate. In the broth, add a sheet of clover, tomato paste, dried cherries, ground with cilantro and hot pepper garlic and dried herbs. Last we pour rice and cook soup kharcho in Georgian on low heat, until rice grains soften. We add meat to the soup and pour it over the plates.
Harcho from chicken in Georgian - recipe
Ingredients:
- water - 2.8 liters;
- chicken (red meat) - 1 kg;
- rice - 105 g;
- walnuts - 105 g;
- white onion - 90 g;
- garlic head;
- tkemali - 100 g;
- butter - 95 g;
- mix of fresh greens;
- hops-suneli, ground paprika - 4 g;
- hot peppers;
- cinnamon - 3 g.
Preparation
We remove the skin from the chicken and pour the meat on the bone with cold water. Cook from the chicken broth minutes 45-55, from time to time removing the foam from the surface. Ready broth filter, meat is broken down into fibers and set aside for a while.
On melted butter we sliced chopped onions. Add the onions to the broth along with the rice, laurel and other spices. After 5 minutes, we lay the nuts rubbed in the mortar and paste from garlic and hot pepper. We return to our Georgian-style kharcho with nuts slices of chicken and remove the pan from the fire. Before serving, allow the dish to stand under the lid for about half an hour, so the soup will absorb all the abundance of taste and aroma, will become more rich. As usual, always complement your harch with a good handful of chopped greens and do not forget about a lavash slice.