Georgian Kharcho Recipe

Georgia is a country of longevity and its secret lies in proper nutrition. The national cuisine has dozens of well-known traditional dishes, among the most popular, life-extending, goodies Georgian kharcho recipe with the addition of various ingredients - enhancers of positive emotions.

Kharcho in Georgian - a classic recipe with beef.

The name says - without beef, or at least meat broth, can not do here. Kharcho (beef soup) consists of natural products, often home-made. Mandatory are crushed walnut kernels and a thick sauce of wild plums. They give the dish a unique, stimulate taste buds.

For cooking you will need:

• 0.5 kg of tender beef brisket;
• 80-100 grams of nuts;
• 120 grams of round rice;
• 1 medium onion;
• 2-3 cloves of garlic;
• 140 grams of sauce;
• 2 teaspoons adjika;
• Dill, coriander, ground pepper, favorite seasoning and salt.

Cut the meat into even cubes and dip in boiling water (4 liters), drain the first muddy broth. Next, cook for at least an hour over low heat, adding some spices.

While the meat pieces are boiled, there is time to prepare the remaining components.

Fry finely chopped onions in a skillet until golden. Squeeze the nuts slightly until oil appears. Rinse and dry the rice. Cut greens, get adjika and tkemali sauce (in its absence, you can use tomato paste, about 4 tablespoons).

Responsible stage. It is important to observe the sequence and duration of cooking products.

First step: Rice is lowered and with it you can briefly boil one pod of red pepper (but do not boil).

After 15-20 minutes add onions and lightly roasted nuts. Put the sauce and a set of spices. Last chord chopped herbs with garlic or well-mashed in a mortar will become. If you want to improve taste, this is done with salt, lemon and sugar, since Georgian dishes are traditionally sweet and sour and spicy, but each housewife has her own preferences.

The recipe for tomato soup.

• Beef sternum - 500 g.
• Onion - 3 pcs.
• Polished long rice - 150 g.
• Ripe tomatoes - 0.5 kg.
• Hot pepper pod
• Seasoning hops-suneli;
• Garlic;
• Greens: parsley, coriander, basil (optional), dill.

Prepare all products in advance (wash, cut, grind, measure).

Tasty recipe: lamb kharcho

Pieces of meat pour water, ideally clean key, or well filtered. Remove foam from boiling broth until transparent. Cook until half cooked for 40-50 minutes. At this time, boil and scald the tomatoes, peel and rub the pulp until mashed.

Finely chop the onion and send it into a deep frying pan for sautéing, put meat from the broth there, and, later, pulp from the tomato. Put out the lid. Transfer to a pan and pour in a filtered broth. After boiling add rice, sauce and spices and cook until cooked. Finally, season with crushed garlic and herbs.

Georgian kharcho soup with lamb and hot pepper.

• 0.6-0.7 kg of soft fat mutton;
• 80-100 g of rice;
• 400 g of tomatoes;
• Garlic medium head, large onion;
• Wild yellow cherry plum sauce;
• Cilantro, dill, pepper, salt.

Cook in a cast-iron cauldron, for uniform distribution of heat and better heating of the contents.

Portion mutton is boiled in a separate bowl, constantly removing foam. Nearby in a cauldron chopped onion in oil or fat. Freshly cooked tomato puree and chopped garlic are added to the frying.

Then mix the ingredients with lamb slices and broth. Pour rice, put the sauce, pods of hot pepper, seasonings to taste and bring over the fire until cooked. At the end, season with herbs.

With Tabasco sauce and prunes.

• Beef breast - 300 g;
• Rice groats —70 g;
• Onion - 1 piece (medium);
• Garlic cloves - 3 pieces;
• Chili pepper - 1 piece;
• Tomato paste - 2-3 tablespoons;
• Vegetable oil - 2 tablespoons;
• Sour cream;
• Tabasco, prunes, salt, herbs - to taste.

How to cook:

Cook small slices of meat on high, then on low heat in a sufficient amount of water seasoned with spices (bay leaves, peas, salt). Remove the muddy top with a slotted spoon. Transfer to a gentle boil (gurgle) and continue for up to 40 minutes.

Pour well-washed cereal into the broth. Fry onions and garlic separately, season with tomato paste. Mix thoroughly and pour into soup.

Finely chop the prunes, cilantro, dill (or basil) leaves. Season the dish with the sauce and salt as needed. Ready kharcho let it brew a couple of minutes. In a plate before serving, put sour cream.

Kharcho in Georgian with chicken.

• Fillet of a young chicken - 500 g;
• Long rice - 70 g;
• The bulb is medium in size;
• Carrots - 1 pc.;
• Fleshy red tomatoes — 4 pcs.;
• Voloshsky nuts - 100 g;
• Potato - 2 pcs.;
• Tomato paste;
• Garlic 3-4 cloves;
• Lemon juice;
• Allspice and a pinch of ground black pepper;
• Sunflower oil for passivation;
• Dry herbs seasoning, salt.

Begin the process of cooking foods and utensils. Everything should be near the stove.

Put a whole piece of meat in a pan, add water to cover 2-3 cm, put pepper, bay leaf and cook over low heat for 45 minutes. Foam is removed with a slotted spoon or spoon with an extended handle.

Half-finished chicken is pulled, chopped into small pieces and placed back, adding rice groats.

Potatoes are cut into strips, grated carrots and chopped onions are fried in oil and tomatoes are chopped into cubes and sent together to soup.

In the final stage, seasonings, nuts and a few drops of lemon juice are involved. All together boil for 10 minutes.

Kharcho with the addition of red beans.

• Beef fillet or brisket - 350 g;
• Red Beans - 170 g;
• Onion medium;
• Carrot - 1 pc.;
• Fleshy red tomatoes — 4 pcs.;
• Voloshsky nuts — 30 g;
• Garlic 3-4 cloves;
• Cherry plum sauce;
• 3 g. Ground black pepper;
• Sunflower oil for passivation;
• Dry hops-suneli, salt.

Cooking.

Pour selected beans with cold water and leave overnight to swell. Cook.

Cook the beef stew of several pieces of the same size in a saucepan for a little over an hour, along with bay leaf and pepper. Periodically clean the foam.

Cut carrots, onions, as you like, fry. Chop the garlic. Grind the nuts, dilute the broth to the consistency of the talker. Ready beans and sauce - send everything to the boiling soup for another half hour. Throw greens before shutting down.

Kharcho in Georgian, boiled in a cauldron.

• Selected rice - 220 g;
• Beef with bone and ribs - 800-1000 g;
• Onions - 5 pcs.;
• Garlic - 4 heads;
• Tomato paste - 200 g;
• On a bunch of coriander and parsley;
• Tomatoes
• Juice from one lemon;
• Pomegranate juice - 2 tbsp. l .;
• A handful of nut kernels;
• A teaspoon of dry Georgian seasonings for soup;
• Sweet and hot pepper.

In a large cauldron over an open fire, pour 7 liters of clean water and put trimmed meat. Close with a tight lid to bring to a boil, then gradually lower the flame level, for a long unhurried "gurgle". Throw a lavrushka, peeled onion and salt.

In another cauldron, a fry is prepared from onion half rings, carrots, and pasta. Quench everything well, stirring repeatedly, but do not fry.

Separately, they make cold adjika from greens, scalded mashed tomatoes, seasonings, spices with the addition of juice.

The meat is cooked. Take out the bay leaf and onions, pour the rice and continue cooking for another 55 minutes. After season with the rest of the components, adding in portions. Boil for 3 minutes and simmer on charcoal for half an hour.

Recipe for cooking in a slow cooker.

Ingredients:

• Lamb 500 g;
• Bulbs 2 pcs;
• Carrots 2 pcs.,
• Pepper 2 pcs ;;
• Tomato 1 large;
• 1 scoop of rice
• 2 potatoes
• salt, garlic, bay leaf, herbs, spices, who loves what.

Dice vegetables, erase carrots, meat slices. Program the device for “Baking” (40 minutes). Half the time will be left to fry the lamb pieces.

Then, in turn, every 5 minutes, add onions, carrots, slices of pepper and tomato. After the signal that the program ends, they will put rice, potato spice in a bowl, fill it with water to the mark and press "Stew" (1.5 hours). The last note is to put crushed garlic so as not to lose its taste and leave it on the “Heating” for 10 minutes.

Any recipe for Georgian kharcho soup will require the cook to balance the acidic, sweet and spicy ingredients in such a way as to reveal the fullness of the dish.