Kharcho is perhaps the most popular dish of Georgian cuisine.
It is a rich, slightly spicy, with a lot of spices, herbs and garlic soup.
It perfectly saturates and warms.
Kharcho with rice - basic principles of cooking
The main secret of delicious kharcho with rice is a properly prepared broth. Traditional soup is cooked only from beef, but you can take absolutely any. It's okay if it is lamb, pork and even chicken.
Ideally, kharcho with rice is cooked in a cauldron, but if you do not have it, you can cook the soup in an ordinary thick-walled pan.
They take a good piece of meat with bone, washed it, stripped of everything superfluous and placed in a cauldron. Pour meat with drinking water and put on fire. As soon as the water begins to boil, remove the foam very carefully so that the broth is transparent. Now they add to the cauldron a whole peeled onion, a carrot and a clove of garlic cut in half. A bunch of greens is rewound with a thread and also sent to the broth. Twist the fire to a minimum and simmer the broth for at least an hour and a half.
While preparing the broth, prepare other ingredients. The onions are peeled, finely chopped and fried in a small amount of meat, slightly salted, until transparent. Then half the soup soup is poured into the onion and stewed until almost all the liquid has evaporated. At this stage, chopped tomatoes are added and stewed all together for about five minutes.
All spices, except salt and bay leaf, are placed in a mortar and ground into powder.
Meat and vegetables are removed from the broth. The flesh is removed from the bone, and the broth is filtered. The meat is torn into small pieces and transferred to a pan with onions and tomatoes. Spices and half of the soup broth are also added here. Stir and simmer for about ten minutes.
Carefully washed rice is put in the broth, fry with meat, mix, cover and cook over low heat until rice is cooked.
Greens and garlic are crushed, transferred to a mortar, salt and grind. This mixture is added to the cauldron with soup and warmed over low heat for another ten minutes.
As you can see, making kharcho with rice is quite simple, most importantly, be patient.
Recipe 1. Real Rice Kharcho Soup
Ingredients
10 g suneli hops;
fresh greens;
five cloves of garlic;
sea salt;
three onion heads;
hot red pepper;
150 ml of tkemali sauce;
carrot;
half a kilogram of beef with bone;
200 g long grain rice;
100 g walnuts.
Cooking method
1. We wash the beef, cut the films and veins. We put in a cauldron and pour boiled water. We put it on fire and bring to a boil. Carefully and very carefully remove the foam. Reduce the heat to a minimum and add the peeled onion and whole carrot to the broth. Take a little parsley and dill, rinse and bind the greens in a bunch. We send it to the broth. Tomim broth for an hour and a half.
2. Remove vegetables and beef from the broth. Cool the meat and tear it into small pieces. We throw away the vegetables, they will no longer be useful to us.
3. Rice thoroughly washed under running water and put in the broth. We also send the meat to the soup.
4. We clean and finely chop two onion heads. Fry it until golden brown in a small amount of oil. Put the frying in the soup.
5. Grind the nuts in a blender and send to the broth with rice. Here we put the tkemali sauce, seasoning of hops-suneli, pepper and salt. We clean the garlic cloves and pass them through the garlic squeezer directly into the soup. Mix and cook for about seven minutes. Pour the cooked kharcho with rice into plates and sprinkle with fresh herbs.
Recipe 2. Lenten Kharcho with Rice
Ingredients
four potatoes;
parsley and basil;
two carrots;
half a glass of walnuts;
two bow heads;
half a glass of rice;
five cloves of garlic;
half a glass of tomato paste;
allspice, salt, cinnamon and ground hot pepper;
third of art. vegetable oil;
parsley root;
two bay leaves.
Cooking method
1. Peel and wash all vegetables. Finely chop the bulbs and parsley root. Coarsely grate the carrot. Chop the garlic into thin circles.
2. Boil the potatoes in their "uniforms" until cooked. Cool, peel and cut into small cubes. Rinse greens, dry and finely crush.
3. Put the cauldron on the fire, pour oil and heat it well. Put tomato paste in oil and fry for seven minutes. Now put the garlic with onions and fry everything until soft.
4. Add chopped nuts, parsley root and carrots to the cauldron. Season with spices and add a pinch of cinnamon. Fry, stirring constantly, for about five minutes.
5. Pour two liters of boiling water into the cauldron. Pour pre-washed rice and cook until tender. Add potatoes to the broth with rice. As soon as the soup boils, put finely chopped greens and crush here two cloves of garlic. Bring to a boil and turn off the heat. Insist with a lid for at least half an hour.
Recipe 3. Kharcho with rice and white wine
Ingredients
100 g of rice;
sea salt;
500 g of mutton;
3 g of ground coriander;
2 potatoes;
2 g of freshly ground pepper mixture;
1 onion head;
1 pod of red hot pepper;
1 carrot;
50 ml dry white wine;
5 cloves of garlic;
30 ml of vegetable oil;
100 g of tomatoes in their own juice.
Cooking method
1. Take a lamb shoulder blade with ribs. Wash the meat well, pat dry with a paper towel and cut into fairly large pieces.
2. In a saucepan with a thick bottom or cauldron, heat the oil. Transfer the meat to the cauldron and fry it over high heat on both sides. Five minutes each.
3. Cut the peeled onions and carrots into small cubes. Send the vegetables to the meat, mix and fry all together for five minutes.
4. Pour in the wine and mix. Season everything with a mixture of peppers, red hot pepper and coriander. Salt. Mash the tomatoes with a fork and send to the cauldron. Stir and simmer for ten minutes.
5. Pour all two liters of boiling water and boil the soup on low heat for half an hour. Sort the rice, rinse well in several waters and soak for half an hour.
6. Peel the potatoes, cut them into cubes and put in the broth. Once it boils, add soaked rice. Boil for another half hour.
7. Rinse cilantro, dry and finely crush. Peel and chop the garlic cloves into small pieces. Put greens and garlic in a kharcho with rice, turn off the heat and leave to insist, covering it, for ten minutes. Sprinkle generously with cilantro before serving.
Recipe 4. Kharcho with rice and fresh tomatoes
Ingredients
two kg of beef on the ribs;
three glasses of walnuts;
two liters of spring water;
50 ml of tkemali sauce;
six bow heads;
five fresh tomatoes;
two bunches of parsley;
two pods of red hot pepper;
two bunches of green cilantro;
eight cloves of garlic.
Cooking method
1. Rinse beef under the tap, cut off all films and cores. Put the meat in a cauldron and pour spring water. Put on fire, bring to a boil and remove the foam. Salt, cover and cook on the slowest fire for about three hours.
2. Crush the nuts in a mortar. Peel the garlic, remove peppers and septum from the pepper. Put them in a blender and grind.
3. Peel the onions and chop them with fine feathers. Put the onions in a pan with heated oil and fry until golden brown.
4. Pour tomatoes over boiling water and peel. Cut them into small pieces. Add tomatoes to the onion, salt, season with spices and mix. Put it out for about five minutes.
5. Remove the meat from the broth, cool it and take it apart into small pieces. Rewind two bunches of parsley and cilantro with a thread, rinse under a tap and lower them into the broth for a quarter of an hour. Then pull out the greens and discard.
6. Lightly fry the meat in a separate pan. Put the beef in the soup, add nuts, salt and season with spices and crushed garlic. Pour the aromatic soup onto the plates. To kharcho you can serve sour cream.
Recipe 5. Kharcho with rice and wasabi
Ingredients
1 l 600 ml of chicken stock;
5 g of coriander;
1 carrot;
2 g of red hot pepper;
1 onion head;
1 bay leaf;
4 potato tubers;
5 g of salt;
60 g of rice;
2 g of allspice;
30 ml of vegetable oil;
2 bunches of greenery;
30 g wasabi powder;
1 clove of garlic;
60 ml of tomato paste.
Cooking method
1. Pour the chicken stock into the pan and place it on the stove. We wash the rice groats several times and fill it with drinking water for half an hour.
2. We clean and wash the vegetables. Finely chop the onion, and rub the carrots coarsely. We heat vegetable oil in a pan and fry vegetables in it until soft. Pour 100 ml of chicken stock into the fried vegetables and add wasabi. Mix well and put the tomato paste. Once again, mix and simmer for another three minutes.
3. Peeled potatoes cut into cubes and spread in boiling chicken broth. After it we send the washed rice.
4. When the potatoes are almost cooked, add the tomato fry and mix. Salt, pepper and continue cooking until the potatoes are fully cooked. Finely chop the greens and garlic and add to the broth. Put the bay leaf. Cover, turn off the heat and leave to insist for ten minutes.
Recipe 6. Kharcho with rice on pomegranate juice
Ingredients
one and a half kg of beef brisket;
3 g of freshly ground burning red pepper;
a third of a glass of rice;
four cloves of garlic;
150 g of walnuts;
1 bunch of cilantro;
two onions;
freshly ground black pepper;
5 g flour;
1 pomegranate;
2 bay leaves;
8 g suneli hops.
Cooking method
1. Cut the beef brisket into pieces and rinse under the tap. Dip into a cauldron, pour lightly salted water and bring to a boil. Remove the foam and simmer for two hours on the slowest fire. Remove the meat and cool, and strain the broth.
2. Peel and finely chop the vegetables. Fry the onion in oil until golden brown, add flour and mix quickly. Put the frying in a blender and grind.
3. Rinse well under running water. In the broth put sliced meat, onion fry, rice and bay leaf. Season with black pepper and cook for 20 minutes. When the rice is almost cooked, add chopped nuts.
4. Squeeze the juice from the pomegranate and pour it into the soup. Add finely chopped green cilantro here and season the suneli hops with crushed garlic and hot red pepper. Cook for a couple of minutes, remove from heat and insist, covering, five minutes.
Kharcho with rice - tips and tricks
The most delicious kharcho with rice is obtained on fat beef brisket.
To give the soup a piquant and more expressive taste, add Satsibeli or Tkemali sauce instead of tomato paste.
Walnuts are a must-have ingredient in rice kharcho. Without them, it is impossible to cook this soup.
The more greens and garlic you put in the soup, the tastier it will be to get a kharcho with rice.
