How to cook soup kharcho?

Every Georgian cook and not only Georgian knows how to cook such a delicious soup as harko. And most importantly - not only how delicious, but also how to correctly do it.

Every housewife has her own recipe and special secrets, how to make soup is even tastier and more original. But there are several classic recipes, because in every region of Georgia there are some subtleties of cooking kharcho, but the main components of soup are the same everywhere.

Recipe of soup kharcho for 2 liters of water:

• 500 gr. fatty beef on the bone;
• 3 onions;
• 4-5 cloves of garlic;
• 4-5 tbsp. l. tomato paste or 5 pcs. tomatoes;
• 1 tsp. hops-suneli;
• chili pepper, bell pepper, bay leaves, salt;
• 1 cup of rice;
• greens of coriander and basil.

Beef on the bone is brewed for about 2 hours, during this time the foam is thoroughly removed from the broth.

To the broth add salt, chili and bell pepper, bay leaf.

Onions are finely chopped and passaged on butter or a melted piece of fat from beef, added to the soup.

Carefully cleaned and washed rice is soaked for 15 minutes, until it turns white. It is advisable not to use steamed rice for preparing harcho, but to choose round or oval varieties. After soaking, rice is also sent to the soup. The next step will be sending a tomato paste or peeled and peeled with oil and a few spoons of tomato broth together with hops-suneli.

The preparedness of the soup is determined by the willingness of rice. Just before turning off, chopped garlic and finely chopped greens are added to the berry.

Before serving kharcho should brew for 5-10 minutes.

Now you know how to make soup on a beef bacon. But in many areas of Georgia the taste of soup is sought to diversify, adding to the dressing with tomatoes finely chopped plum (cherry plum) or tkemali sauce. In the cold seasons for the seasoning of kharcho, we use tklapi - a semi-finished product made of plum, which is a plum-dried plum puree.

Another option - to lay simultaneously with rice and a few tablespoons crushed walnuts. No less popular are the options for making soup using chicken or turkey, the main condition while doing this is to follow the sequence of bookmarking the remaining ingredients and use the most fatty chunks of the bird (thighs with pieces of fat around the rump). Traditional greens for Georgia - coriander and basil - can be replaced with another spicy and sharply smelling vegetation - greenery of parsley, dill and celery.