Recipes soup-harcho from beef, chicken and in Georgian. Soup-harcho: how to cook with pleasure

There is nothing better for a hearty dinner than a mouth-watering hot soup. Perhaps, every nation has its own recipe for an ideal first course. If you like rich aromas and piquant taste, pay attention to the Georgian cuisine and its soup-harcho. There are many different options for its preparation, so everyone can choose the right one and try the famous dish.

What is soup-harcho?

How to cook this dish, what does it even represent? It's pretty simple - it's a hot meat soup. It is mentioned in every book about classical Georgian cuisine. In order to try to cook it yourself, it does not have to be an experienced culinary experience. Just remember a few basic rules and start making recipes.

Most often, a classic soup is made with beef. There are varieties with other varieties of meat, but this was originally used, and in addition the name means "beef soup". No less important components are tomatoes, the famous Georgian sauce "Tkemali" and walnuts, without which many other dishes of this cuisine can not be avoided.

In dining rooms you can sometimes try a thick soup with tomato paste, called "kharcho", but it's not him at all. Although the dish can be quite tasty, from a real Georgian soup, this is radically different. It is enough to try the right option at least once, so that doubts will forever remain in the past.

The right choice of spices

If we cook soup kharcho at home, in no case should we forget about spices. Without coriander, saffron, bay leaf and hot pepper can not do. For a special aroma, a ready-made mixture of spices, also known as hops-sunels, is also required. It includes basil, dill, marjoram, savory, hot red pepper and mint. This is an option that can often be found on the market. If you decide to make hops-suneli yourself, you will need red pepper, basil, parsley, celery, dill, bay leaf, mint, savory, coriander, fenugreek, marjoram, hyssop, Imeretian saffron. The amount of pepper should be slightly larger than all other components, which are taken in equal parts. It is important that the herbs are dried separately and mixed only when preparing the seasoning. After the issue of spices is resolved, you can start looking for a suitable recipe.

Correct Georgian soup

The dish has so many variations. The classic Georgian soup of beef bacon is best known in the world. To cook this dish you will need four hundred grams of beef, a clove of garlic, carrots, a couple of onions, a few tablespoons of rice, a bunch of fresh greens, half a glass of Tkemali sauce, half a glass of walnuts, pepper, salt, spices.

Boil a large pot of a half-liter of water, boil the beef in it, without cutting it. Cook at low heat. It will take several hours, after which it will be a rich broth. After that, you need to get the meat out of the pan, remove the bones and cut a piece into small portions. Put the beef back in the broth.

Peel and cut onions and carrots, add two tablespoons of "Tkemali" to the broth for every two liters of broth. If there is no sauce, you can add a little fresh plum, tomato paste, and adjust the acid with pomegranate juice. Give a boil and after five minutes add the carrots, and another ten - onions. Cover and simmer slowly for half an hour.

While the soup is cooking, make a nut filling. Go through and fry the walnuts in a frying pan without oil. Rub them in a mortar to a homogeneous state with purified garlic. In the soup, add the washed rice and cook for ten minutes, then put the walnut-garlic sauce into the pan. After a quarter of an hour, pour in the spices, after five minutes, add fresh herbs, finely chopping it, and after another two minutes remove the ready soup from the plate.

The second way to make beef soup

How to cook another version of a delicious Georgian dish? It's pretty simple. You need a kilogram of lean beef, three tomatoes, three onions, a lemon, half a glass of rice, two tablespoons of tomato paste, a pair of cloves of garlic, hops-suneli, pepper, salt, butter.

Rinse and slice the meat, put into a pan with four liters of water and cook until done on a low heat, from time to time removing the fat and foam. Cut and fry the onion in butter, after the appearance of a golden crust, add a tomato paste into the frying pan and lightly patter. Twenty minutes before the meat is ready, pour the rice into the pan. Peel the tomatoes from the peel and finely cut into cubes, mix with fresh herbs, chopped garlic, lemon juice and seasonings. Add the onion and bay leaf to the pan, bring to a boil and put the tomatoes. Turn off the cooker and let the soup brew under the lid for about twenty minutes. Serve to the table.

Harcho with chicken

Some do not like beef for its taste, but someone refuses such meat from dietary considerations. In this situation, you can make soup-charcho from chicken. Take chicken breast, half a glass of rice, onion, three cloves of garlic, several tablespoons of "Tkemali" sauce, three tablespoons of tomato paste, fresh herbs and seasoning of hops-suneli.

Place the chicken breast in three liters of salted water. After a quarter of an hour, add to the pan pre-washed rice and finely chopped onions. After twenty minutes put in the soup chopped garlic, "Tkemali", tomato paste or finely chopped tomato, spices, salt and pepper to taste. After ten minutes, just before the end of cooking, add finely chopped greens. To get a particularly delicious grub, let it brew a little. A couple of minutes under the lid - and you can enjoy a wonderful dish.

The second option with chicken

Before you make soup-kharcho from chicken, stock up on the right foods. You will need chicken meat, forest or walnuts, tomato paste, onion, seasonings of uzho-suneli and hops-suneli, as well as garlic, coriander, salt. Exact ratios of products are not required here, because many components in Georgia are laid to taste. Instead of uccio-suneli and hops-suneli, one can take seasoning for satsivi.

So, boil the chicken until ready. Add the chopped onion and fried onions with tomato paste, seasonings, coriander, crushed garlic cloves, salt. From time to time, try the broth - if we cook properly soup-harcho, we choose the ratio of aromas to your taste. Immediately add to the pan crushed nuts in the paste and cook for about a quarter of an hour, then serve on the table. The dish turns out very piquant and appetizing.

Option with lamb

Usually, Georgian beef soup is brewed from beef, but you can cook it with both chicken and lamb. You need two liters of water, a kilogram of meat, three onions, half a glass of rice, a garlic head, a couple of potatoes, half a pod of hot red pepper, a couple tablespoons of tomato paste, a bunch of fresh herbs, a tablespoon of soy sauce and red wine.

Soup of mutton will get the most delicious, if you take the ribs. They need to be divided and fried in oil from all sides. When the crust appears, add the soy sauce and wine, sliced on half-rings and onion and chopped half of pepper into a saucepan. Stir well and allow the dish to fade a little. After that, add the tomato paste and pour into the pan two liters of boiling water. Reduce heat to a minimum and simmer the soup for about half an hour. At this time, rinse the rice, peel and cut the potatoes into cubes. Add in a saucepan, add salt and cook until done. Turn off the heat and add the garlic with the chopped greens. Cover the lid and let it brew, after a quarter of an hour you will be able to taste an excellent soup-harcho. How to cook it with chicken or beef is more or less understandable, and after trying this recipe, you will learn how to create a lamb dish. It turns out not less tasty.

The Abkhazian version of the soup

In Abkhazia, too, they know a lot about the kitchen. It's no wonder that there is a look at the soup-harcho. How to cook not the Georgian, but the Abkhaz version of the dish? The difference from classical harcho is that lamb is often used in Abkhazia. Otherwise, these two soups have a lot of similarities. Take half a kilogram of lamb or lamb on the bone, two liters of water, half a glass of rice, two onions, several parsley roots, a couple of cloves of garlic, one tomato or spoon of tomato paste, a tablespoon of Adzhika, fresh herbs, spices, salt, butter or vegetable oil .

Rinse the meat, place it in a saucepan and pour in cool water. Bring to a boil and simmer for about an hour. During cooking, put a whole bulb and parsley root in the broth. When the mutton broth is ready, the meat should be taken out and cut into small pieces, and onions and parsley can be thrown away. In the broth, pour the rinsed rice, before the very availability add fried onions, finely chopped greens, chopped garlic, adzhika and tomato puree. Before serving, the soup can be sprinkled with onions and pieces of hot pepper, marinated or fresh.

Harcho with ducklings

Ways to diversify the classic recipe is a real set. After all, even a duck can make an excellent soup-harcho. How to cook this version of this dish? On a four-liter pot, take one carcass of duck, a few bulbs, a pair of cloves of garlic, tomato, a tablespoon of Adzhika, half a glass of crushed walnuts, fresh herbs, hops-suneli, salt, vegetable oil for frying.

Rinse and cut the whole carcass with portions, pour in cool water and cook until ready for about an hour and a half, during which prepare the vegetables. Fill the broth with spices and walnuts. Vegetable dressing should be prepared as follows. Onions and garlic are cut into small pieces and fried until a strong aroma appears, after which a tomato is added to them. After a couple of minutes, refueling should be mixed with Adzhika and finely chopped fresh herbs. Put out a few minutes. The ready-for-use dressing should be added to the already thickened nut with nuts. Give the soup a little brew and serve to the table.

Vegetarian version of harcho

Of course, the correct Georgian soup can not be imagined without meat. But the vegetarian version can be cooked, and it turns out not less appetizing and fragrant. If the caloric content of soup-kharcho on meat (75 kcal per 100 g) does not fit into the diet or you have long ruled out beef and other meat products from the menu, your recipe will be as follows.

Take three liters of vegetable broth or water, one hundred and fifty grams of rice, a bulb, three ripe tomatoes, fifty grams of cilantro, five cloves of garlic, a couple of bay leaves, salt, two teaspoons of hops-suneli, ground hot pepper and bell pepper. Lay the washed rice in boiling broth or water, after five minutes add the onions fried in vegetable oil and peeled tomatoes. When the rice becomes softer, add chopped greens, chopped garlic and salt. For a couple of minutes before full readiness, pour the spices. Rice is not worth finalizing, it will come after the fire is turned off.

Lenten Harcho

This option is suitable for both vegetarians and those who keep fasting. Take the Bulgarian pepper, tomatoes, prunes, rice, adzhika, spices and greens. The ratio of products can be tailored to your taste.

Peel and cut the pepper into small pieces, wash the tomatoes and cut into cubes. Fry the vegetables in a frying pan. Rinse prunes well and chop. Put the washed rice in boiling water. Dried fruits should be added to vegetables when they are almost fried, and sprinkled with spices. We put the ready vegetable dressing in the soup, add greens and adjika, salt, cook for ten minutes and turn off the fire. Vegetarian kharcho is ready to serve.