Beef Kharcho Soup

Kharcho is a rich beef meat soup with rice and spices. Among all the dishes of Georgian national cuisine, Kharcho soup is one of the most beloved and common. It is cooked in almost every home. At the same time, each mistress adds something special to him. The cooking options for this soup are vast. We will consider the option of classic cooking Kharcho, with prunes, in Georgian and other options. Thus, each cook will be able to decide for himself which soup he will like.

Classic recipe

For cooking soup, it is best to use beef brisket on the bone. It is quite oily and the soup will turn out to be rich and very tasty.

To cook according to the classic Kharcho recipe, we need the following ingredients:

• Beef on the bone
• Walnuts
• Garlic
• Onion
• Rice
• Tkemali
• Red chilli
• Suneli hops
• Basil, Parsley

The meat must be washed, coarsely chopped and put cooked. It is best to take the water into the pan completely, so that in the process of cooking it boils away, it does not have to be refilled.

When cooking, it is necessary to remove the constantly forming foam so that the broth remains clean.

After boiling, it is necessary to reduce the fire and leave the lid on, cook for at least one and a half hours.

Peel and chop the onions with large feathers, dividing it in half. It is better to use small heads, they are more juicy and tender.

After cooking the meat, it must be removed from the pan, cut apart from the bones and cut into small pieces. It is important that there are no fragments of small bones left in the broth and it is best to strain it through a sieve or gauze.

After that, you can put onions and cooked meat in the prepared broth.

Rice should be soaked in warm water and rinsed well, draining it several times until the water becomes clear. It is best to use regular round grain rice.It is important that it boil, giving broth to the broth, so steamed or crushed rice will not work for this.

In total, you need to put about five tablespoons of rice, depending on the volume of the pan.

Next, add Georgian tkemali sauce to the soup. In Georgia, it is cooked at home using tomato paste and special spices and herbs. We can find it in the finished version.

It is necessary to put red hot pepper and tomato paste in the broth after boiling. Cover and let it boil for ten minutes.

Walnuts must be peeled and finely crushed.

Garlic must be peeled and chopped, then added to the nuts and all this very carefully mixed, until a uniform consistency is formed.

After that, add this mixture to the broth, along with seasoning of hops-suneli and paprika. Add salt and red pepper to taste.

Let it boil and cook for about five minutes, after which last put cilantro and bay leaf. Turn off the fire and, without removing the lid, let it brew for about fifteen minutes.

The classic Kharcho soup is ready.

Kharcho soup with prunes

Kharcho soup is prepared in different ways and one of the options for this wonderful dish is a soup with prunes. It gives the dish a special sophistication and sweet notes, softening the sharpness of its natural taste.

In order to prepare such a Kharcho, we need the following products:

• Beef on the bone
• Garlic
• Onion
• Tomato paste
• Prunes
• Rice
• Walnut
• Flour
• Olive oil
• Chili pepper, bay leaf, seasonings
• Salt and ground pepper to taste

Cooking method

Add water and meat to the pan. We wait until the water boils, and turn down the fire. Beef is cooked for a long time, while it is cooked, we will prepare the remaining ingredients. BUT at the same time, do not forget constantly, remove the foam from the broth otherwise the soup will not be tasty.

Chop the onion in large pieces and fry in olive oil along with flour. Stir the mixture until smooth.

Crush the walnuts or chop them in a blender.

Dried prunes must be soaked in water for twenty minutes. Only use seedless prunes. Finely chop and mix with chopped garlic.

Read also: classic rice kharcho recipe

Rinse well in water and soak for twenty minutes. Round grain rice is best used.

The meat should be almost ready by this time. It can be pulled out, left to cool. Then cut so that it does not have seeds, and cut into small pieces. Then it can be sent back to the broth to the rest of the ingredients.

Boil on a fire until it boils, then reduce the heat and leave it simmer under the lid for about twenty minutes. Then you can add fresh herbs, seasonings and salt. Turn off the fire and let it reach for fifteen minutes.

Georgian beef kharcho with rice

This cooking option is closest in composition and recipe to the national Georgian Kharcho, which is usually cooked in the Caucasus. This option is not suitable for everyone because the broth of this soup is very fatty and spicy. Such a dish will appeal to all lovers of Caucasian cuisine, or spicy dishes.

To prepare it, we need:

• Rice
• Beef ribs
• Parsley
• Suneli hops
• Tomato paste
• Onion
• Garlic
• Tkemali (sauce)
• Salt, bay leaf and pepper to taste

Cooking method

The ribs must be cut into small pieces and sent to boil in the water in the first place, since their preparation will take a lot of time. Do not forget to remove the foam from the broth.

Put the tomato paste in a frying pan with seasoning of hops-suneli and tkemali sauce. In this case, it is necessary to add a little water to the pan and stir everything until smooth. It is necessary to simmer under a closed lid over low heat, stirring occasionally.

Rice should be washed several times with water until it becomes transparent, and allowed to infuse, and then put in boiling broth. After cover, reduce fire.

Finely chop the onion and add to the broth along with the stewed tomato mixture from the pan. After boiling the soup, add salt pepper and bay leaf to taste. You can also put fresh green cilantro or parsley. Cook for another five minutes and turn off the gas. After that, let it brew under a closed lid for at least ten minutes.

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Beef Kharcho soup with adjika in a slow cooker

Many modern housewives use multicookers to make soups. This is very convenient because you just have to set a timer and you do not need to keep track of time. The slow cooker itself will adjust the desired temperature and cooking time of the soup, lowering the temperature on time. In addition, in the case of cooking Kharcho, using a slow cooker will greatly reduce the cooking time, because beef is cooked for a long time, and with the help of pressure during cooking, the time is significantly reduced.

So, in order to cook Kharcho with Adjika in a slow cooker you will need:

• Homemade adjika
• Greenery
• Rice
• Beef meat
• Tomato paste
• Suneli hops
• Tkemali (sauce)
• Bay leaf, salt, pepper to taste.

Cooking method:

Pour the required amount of water into the multicooker bowl. Put finely chopped pieces of beef there and put on the cooking function for an hour and a half.

While the meat is being cooked, it is necessary to rinse the rice and fill it with water to leave for ten minutes and fifteen.

Finely chop the onion, fry it in tomato paste and tkemali. You can also add grated carrots. Simmer on low heat for no more than ten minutes.

After the cooker has finished cooking the meat, open it and add rice, frying, and a few tablespoons of adjika to the bowl. Also, if you prefer potato soups, you can put a few potatoes, previously peeled and chopped. Try and add salt and pepper to taste. Leave the quenching on the function for thirty minutes. After cooking, pour the soup into plates, you can serve on the table with sour cream and pita bread.