Kharcho soup in a slow cooker - 5 recipes

It's no secret that dishes cooked in a slow cooker come out much tastier than when cooked in the traditional way in a pan. What is the secret? The machine can cook this miracle in the “Stewing” mode, that is, it keeps the same not very high temperature for a long time. This temperature regime allows all products to cook gradually, prevents them from being digested and becoming an unknown mass. In the kitchens of the peoples of the world there are a lot of dishes that, during cooking, languish under the lid. Traditional Georgian kharcho soup is one of them. Each mistress has her own recipe for this thick soup, each adds its own zest to it.

Harcho soup in a slow cooker - a classic recipe

Actually, the composition of the soup cooked in a slow cooker is no different from that which is cooked on the stove, but there are still differences in technology. Consider how to cook kharcho soup in a slow cooker according to the classic recipe.

Products:

• 500 gr. beef tenderloin;
• 1 onion head;
• 200 gr. rice groats;
• 3 walnuts;
• 150 gr. tkemali sauce (or satsebeli);
• 1 head of garlic;
• 1⁄2 tsp ground red pepper;
• 6 peas of black pepper;
• cilantro and parsley;
• salt.

Cooking progress:

1. Thoroughly wash the meat, remove the film and veins, cut into pieces, not more than 2 cm thick.
2. We put the meat in a slow cooker, set the program “Soup”, set the time for 1 hour.
3. As soon as the cooking time expires, filter the broth, pouring it into a separate bowl, remove the meat.
4. We clean the onion, wash it, chop it. We grease the multicooker with oil, pour the onion, set the program “Frying”, fry the onion until half-cooked (it will become translucent).
5. After 5 minutes after starting the onion frying, add meat to it, fry for another 6 minutes.
6. Wash the rice several times, put in the meat, pour in the broth.We set the program “Soup”, set the time for half an hour.
7. While the rice is languishing, peel, chop nuts and garlic, pour all this into the soup.
8. At the end we put spices and sauce. When the set time is up, we crush the chopped herbs, let it stand for 20 minutes, it should be saturated with the aromas of all the ingredients.

To prepare kharcho, it is not necessary to use satsebel or tkemali, you can do with ordinary tomato paste. But then the taste will be very different from the classics.

Kharcho with lamb in a slow cooker

As you know, kharcho is made from lean meat. If for some reason you do not like veal / beef, you can put lamb in it.

Products:

• 600 gr lamb flesh;
• 1 onion head;
• 2 carrots;
• black pepper;
• salt;
• head of garlic;
• 180 gr. rice groats;
• 4 tbsp. l chopped walnut;
• 50 gr tomato paste;
• basil and parsley;
• seasonings: for kharcho, hops sunnili to taste.

Cooking progress:

1. If the meat is caught with fat, carefully trim it, rinse and fry in the Baking program.
2. While the fat is languishing, we clean, wash the onions and carrots. Finely chop the onion, three carrots on a grater.
3. From the slow cooker we catch greasy burns, pour vegetables there, simmer with an open lid until the frying is ready.
4. In the finished frying, add tomato paste, mix, simmer so that excess water is gone.
5. In the meantime, prepare the meat. We rinse it, cut it into medium slices, put it in a slow cooker. Mix, fry for 15 minutes.
6. I wash the rice well, pour it into the bowl. We send crushed nuts and seasonings there, stir well, fry for 4 minutes.
7. Fill the water to the extreme mark of the bowl, set the “Extinguishing” program, set the time to 60 minutes.
8. Add chopped greens to the soup, pass the garlic through the garlic press. We insist 20 minutes., Serve to the table, decorating with a leaf of basil.

Read also: Georgian Kharcho recipe

Chicken Kharcho Soup

There is also a dietary version of kharcho soup, it is cooked on chicken. Any part of the carcass is suitable for this, the only condition is that you need to remove the skin and remove all the fat.

Products:

• 500 gr. chicken;
• 200 gr. rice groats;
• 1 onion;
• 2 tbsp. l sunflower oil;
• 2 tsp hops-suneli;
• 4 tbsp. l tkemali;
• 1 garlic head;
• 5 pieces. prunes
• 1 chili pepper
• 150 gr. tomato puree;
• 1⁄2 bunch of cilantro;
• salt, black pepper, cloves, cinnamon, saffron to taste.

Cooking progress:

1. My chicken meat, if necessary, cut off the fat and skin, cut into medium pieces.
2. Pour water into the slow cooker, put the meat there, start the “Baking” mode, the time is 25-30 minutes.
3. We clean the onion, cut it. Pour into a pan with vegetable oil. Fry until golden.
4. Hot pepper, take out the seeds, cut. Grind my prunes. All this is added to the frying, mix, simmer for 2 minutes.
5. Next, put the tomato puree, spices and chopped cilantro into the roasting. Stir, simmer in the pan for several minutes, add garlic. Let the fry stand for 3 minutes.
6. Filter the finished broth.
7. Pour washed rice, chicken into the bowl of the multicooker, fill with broth and start the “Baking” mode again. When the broth boils, pour the frying into it, salt, pepper, let it boil for 5 minutes, then transfer it to the “Preheating” program, leave the soup to infuse for half an hour.

Classic european recipe

Perhaps this is the most popular kharcho recipe in a slow cooker, it is more or less tailored to our standards.

Products:

• 600 gr beef;
• 1 tbsp. rice groats;
• 5 potatoes;
• 1 head of garlic;
• 1 carrot
• 1 onion;
• 1 bell pepper;
• 2 large tomatoes;
• parsley and dill;
• salt, seasonings, laurel.

Cooking progress:

1. Wash, dry, cut the meat.
2. We clean the potatoes, carrots, onions, peppers, and mine. Potatoes, peppers, tomatoes cut into cubes, three carrots.
3. In the slow cooker we set the program “Baking”, set the time for 35 minutes. Pour meat, fry for 20 minutes. In oil.
4. Add chopped onion, after 5 minutes. grated carrots, 5 minutes later pepper and tomatoes. Tomim meat vegetables until the end of the program.
5. Add pure rice cereal and prepared potatoes.
6. Salt, pepper to taste, put seasonings.
7. Fill with water to the extreme mark. We set the "Extinguishing" program, set the time for 1.5 hours.
8. After quenching, put chopped herbs, chopped garlic, infuse for 20 minutes. in the "Heating" mode.

Georgian recipe in a slow cooker

This is not such a popular recipe, but it is very tasty, so it’s worth a try.

Products:

• 400 gr. veal;
• 1 onion head;
• 1 head of garlic;
• 1 tsp. Khmedi suneli and ground red pepper;
• 6 peas of black pepper;
• 200 gr. rice;
• 150 gr. walnuts (peeled);
• 200 gr. tkemali;
• salt;
• greenery.

Cooking progress:

1. My meat, cut into medium slices, put in the bowl of the crock-pot, pour water. We set the mode "Soup" or "Stew", set the time to 60 minutes.
2. Filter the finished broth.
3. We clean the onion, wash it, pour it into a slow cooker, fry in vegetable oil in the “Baking” mode, 5 min.
4. Pour the broth into the onion, put the meat, rice, nuts, sauce, spices and salt. Set the "Extinguishing" mode for 20 minutes. Tomim under a closed lid.
5. At the end of cooking, squeeze the garlic into the slow cooker, set the mode "Heating" for 10 minutes.

Features of cooking in the slow cooker: Polaris, Redmont

A crock-pot has appeared in our life relatively recently, but most of the hostesses have already become accustomed to using this wonderful technique. It greatly simplifies life and saves time.

Cooking kharcho soup in a slow cooker takes much less time than just in a pan on a gas stove, and the dish turns out more aromatic and tasty. But there are a lot of models of multicookers, which means there are as many tricks of cooking.

For example, in the process of cooking, choosing a mode, start from the power of the multicooker. The more power, the less time it takes to cook.

Since we do not need to cook foods quickly, but languish, select the appropriate modes. "Stew", "Baking", "Soup" are ideal for this.

During the cooking process, do not forget that rice has the property of swelling, so clearly observe the proportions indicated in the recipes and use a multicooker to measure.