Plain kharcho soup with potatoes. Kharcho soup with potatoes and rice

31.05.202027.05.2017

Traditional Georgian soup kharcho is cooked on meat broth, take beef or lamb as a basis, add a large amount of rice, sour plum, cherry plum, spices and herbs. Rice makes the dish hearty and thick, so kharcho resembles stew in consistency. Our hostesses do not have the whole set at hand classic ingredients, therefore, in order to preserve the taste, they replace traditional ingredients with familiar ingredients. This is how the kharcho recipe with potatoes and rice appeared.

In order to cook kharcho soup with potatoes, you need to take the following products:

Meat - 500 gr. (chicken, beef or pork);
Rice round grain - 4 tbsp. spoons;
Water - 2.5 - 3 liters;
Large tomatoes - 2 pcs.;
Tomato paste - 3 tbsp. spoons;
Potato - 2 pcs.;
Onions - 2 pcs.;
vegetable or olive oil- 2 tbsp. spoons;
garlic cloves - 2-3 pieces;
Greens to taste - dill, parsley, cilantro
Spices to taste - black peppercorns, bay leaf, hops - suneli, paprika, salt.

The time to prepare the soup will be 1.5 - 2 hours.

Before cooking, prepare the meat by rinsing the piece under cold running water. Place in a saucepan and fill with water.
Peel the onions from the peel and cut into 2 parts. Onions are put in a pan with meat and bay leaves are added to taste. In this case, onion and lavrushka will give flavor to the broth, but onion particles will not be present in the finished soup.
Boil over medium heat for an hour.
While the meat is cooking, prepare the rice. To do this, pour the cereal into a cup and rinse in cold water, and then drain, the water is changed several times until it becomes clear.
Peel the potatoes and cut them up. So that the potatoes do not darken, it is necessary to place the cubes in cold water.
After an hour, remove the meat from the pan and leave to cool. Remove the cooked onion and bay leaves with a slotted spoon and discard. Strain the broth through a fine strainer. Cut the meat into small pieces.
Return the strained broth and meat to the pot. Add rice and potato cubes. Boil for 15-20 minutes.
While rice and potatoes are cooking, at this time, remove the skin from the tomatoes. In order for the peel to come off easily, put the tomatoes in boiling water and hold for a minute, then cool and remove the skin with a knife. Cut the tomatoes into small cubes and fry in vegetable or olive oil until pureed. Add tomato paste and continue to fry for another 2-3 minutes.
Add tomato stir-fry to broth with rice and potatoes.
Salt kharcho.

Chop the garlic cloves. Add to the pot along with the spices to the soup being prepared 5 minutes before the end of cooking. Leave the soup to infuse for a while, kharcho soup with potatoes is ready. Serve hot with fresh herbs. Bon appetit!

The recipe for kharcho soup with potatoes leaves room for experimentation for housewives. To add new flavor notes to the dish, you can add or exclude some ingredients. Only rice remains unchanged. Try the following cooking options:

Soup kharcho is cooked on meat broth, it is better to take meat on the bones and cook it in a whole piece until tender. In this case, straining is recommended so that small bones do not spoil the impression of the soup. If you have pulp, you can cut the meat raw, then the cooking time will be reduced. In this case, it will be enough to carefully remove the boiling foam. Some housewives use fish for broth. For this basis of the dish, it is better to take fatty varieties of fish;
Water is initially needed in sufficient quantities, a little more than the planned volume of soup. Remember: water will boil away during cooking, it is not recommended to add it to the broth.
Instead of tomato paste, use Classic Tkemali sauce, which can be purchased at the store. Experienced housewives also replace the paste with tomato thick juice home cooking or spicy homemade horseradish sauce.

If you are used to frying onions, and not cooking with meat, then use this technique to cook kharcho. Start step 8 by frying the onion.
To get closer to the classic recipe, use red pepper. The spiciness of red pepper depends on the variety, so add the ingredient with care. Chop the whole pepper into small pieces and place in the pan along with the rice. If there is no pod, then add ground red pepper at the end of cooking.
Use according to your mood walnuts. For a 3 liter saucepan you will need 100 gr. Carefully sort out the nut kernels and remove all unnecessary. Then grind in a mortar to a state of small crumbs. Add garlic and continue to grind until smooth. Garlic-nut mass is added to kharcho 10 minutes after rice.
Use greens and spices based on taste preferences. You can substitute cilantro with basil or parsley. Or leave the green onions and dill traditional for our table.
The traditional recipe for kharcho soup with rice does not involve the use of potatoes. Each hostess herself decides whether she needs potatoes in the soup or not.

Try the kharcho soup recipe with potatoes and rice using a step-by-step guide, don't be afraid to experiment, and you will get a dish that the whole family loves.

How should kharcho soup be prepared? The recipe with potatoes and rice will be presented to your attention in the materials of this article. We will tell you how this dish is prepared. the classic way, and present its simplified version.

Traditional kharcho soup: a recipe with potatoes and rice

There is nothing difficult in preparing the dish we are considering. Moreover, to make it at home, you do not need to buy expensive and overseas products. But first things first.

What ingredients are needed to make soup cooking recipe this dish requires the presence of:

low-fat young beef - at least 500 g;
long rice - 1/3 cup;
medium potatoes - 2 tubers;
fresh fleshy tomatoes - 2 pcs.;
fresh onion - 1 head;
medium-sized fresh garlic - 3 cloves;
olive oil without aroma - a large spoon;
tomato sauce - 4 large spoons;
salt, pepper and fresh herbs - apply to taste and discretion.

Handling the Components

How should kharcho soup be prepared? The classic recipe for this dish is quite easy and simple to implement. To do this, fresh and lean beef is thoroughly washed, cleaned of films and veins, and then chopped into medium pieces. Potatoes, tomatoes and onions are chopped in exactly the same way. As for long rice, it is washed well in warm water and shaken vigorously in a sieve. Separately peel the garlic cloves and finely chop them with a knife.

Soup cooking on the stove

How to cook with potatoes and rice requires the use of a deep saucepan. Sufficient amount is poured into it cold water, and then lay out the pieces of beef and bring to a boil. After removing the foam from the broth, it is covered with a lid and boiled for 42 minutes. During this time, the meat should be completely soft.

Frying parts of products

To make the Georgian kharcho soup more fragrant and tasty, some of the processed ingredients are fried in a pan. To do this, put onions in a saucepan with oil (olive, without aroma) and cook it until completely transparent. After that, add to it fresh tomatoes and Having mixed the ingredients, they are stewed for several minutes.

Final stage

After cooking the meat, chopped potatoes and rice groats are laid out to it. The ingredients are cooked for 20 minutes. Then all the roasting, fresh herbs and aromatic spices are added to them. After mixing the products, they are again covered with a lid and boiled for 10 minutes. At the end, chopped garlic cloves are laid out in the dish. After that, it is immediately removed from the stove and left under a tight-fitting lid for ¼ hour.

How is it served to the table?

Now you know how to prepare classic soup kharcho. The recipe with potatoes and rice was presented above. After the dish is cooked and aged under the lid, it is laid out on plates and presented to guests. Additionally hot soup flavored with plenty of greens (for example, cilantro). Also, a piece of gray bread is presented to him.

Simple Kharcho Soup: A Step-by-Step Cooking Recipe

If you do not want to stand at the stove for a long time and cook kharcho soup for dinner, then we suggest using a more simplified recipe. To implement it, we need a small set of ingredients, or rather:

low-fat young beef - at least 500 g;
long rice - 1/3 cup;
medium potatoes - 2 tubers;
tomato paste - 2 large spoons;
garlic - 3 cloves;
salt, pepper and fresh herbs- apply according to taste and discretion.

Food preparation

Before preparing simple and kharcho, you need to prepare all the ingredients. To do this, lean young beef is thoroughly washed, all unnecessary veins are removed, and then chopped into cubes. Do the same with potatoes and onions.

As for long-grain cereals, they are well sorted out, washed and shaken in a sieve. In addition, separately peel the garlic cloves and finely chop them.

The process of cooking soup on the stove

To make delicious kharcho soup, you will need a large pot. Pour a sufficient amount of water into it, and then bring it to a boil. After that, pieces of meat are laid out in the dishes. We cook them on low heat for 45 minutes. Then potato tubers, rice groats are added to them and the ingredients are mixed, seasoned with spices and boiled for ¼ hour. Putting fresh herbs into the broth and continuing to cook it in the same mode for another 10 minutes. Finally, chopped garlic cloves are put into the soup, after which it is removed and left aside under the lid for a few minutes.

We bring to the table

When kharcho soup is fully cooked and infused under the lid, it is laid out on plates and immediately served to guests. If desired, the first course is flavored with plenty of greens. Also, a small slice of dark bread is presented to him.

A real kharcho soup is a rich lamb broth with a lot of meat, herbs and spices. Of course very tasty and satisfying. But in order to buy good, fresh lamb, a city dweller will have to run around more than one market, and there is no guarantee that the meat will be suitable. That's probably why there are options. famous soup in more easy version. Moreover, it is easy both in preparation and for the stomach. Nevertheless, lamb meat is specific, not everyone loves it. We suggest you cook Kharcho soup with chicken, a recipe with a photo will help you cook step by step hearty meal for the whole family.

To make it strong chicken bouillon, you need to cook it from meat with a bone: take a pair of wings, back, drumstick or thigh. You can buy a soup set - it will also make a good rich broth. During the cooking process, it will not be superfluous to add an onion to the broth along with the husk and any fresh herbs (celery stalks, parsley, dill). The color will turn golden, and the broth will be much more aromatic. see the link.

Ingredients:

chicken pieces - about 500-600 gr;
water - 2 liters;
onion - 1-2 pieces (+1 in the broth);
celery stalks or parsley sprigs - for broth;
rice cereal - 3 tbsp. l;
potato tubers - 4 pcs;
medium-sized carrots - 2 pcs;
tomato sauce- 4 tbsp. spoons;
red pepper - 1 tbsp. the spoon;
hot pepper flakes - 1/3 teaspoon;
hops-suneli seasoning - 1 teaspoon;
salt - to taste;
odorless vegetable oil (refined) - 3 tbsp. l;
garlic - 4-5 large cloves;
bay leaf - 1-2 leaves;
any greens - a large bunch.

Cooking:

Pour the chicken pieces with cold water, let it boil and collect the risen foam with a slotted spoon. Salt, add one small unpeeled onion and a few stalks of celery or a bunch of parsley, cilantro to the broth.

Bring to a boil, cook chicken meat until tender. How much - depends on which chicken you cook the broth from. A purchased broiler is cooked for no longer than an hour, but domestic chicken can cook for two hours. Focus on the softness of the meat, it should easily move away from the bone. At the end of cooking, take out the onions and greens, take out the chicken pieces and strain the broth.

Cut the potatoes into pieces of arbitrary shape and size (cubes, slices, straws). Drop into boiling broth. Cook for 15 minutes, until fully cooked, until the potatoes are soft.

While the potatoes are cooking, make the vegetable fry. Saute finely chopped onion in oil until translucent. Add carrots, simmer for 5-7 minutes over low heat.

Pour in tomato sauce, season with spices. Mix all. Increase the heat and lightly fry the tomato so that the taste becomes more contrasting and rich.

After about five minutes, add a little water to the fry, bring to a boil and simmer under the lid for a few minutes.

Put rice into the broth for the finished potatoes, after washing the grits. Let it boil.

Add fried vegetables along with tomato and oil. Wait until the soup boils again, reduce the heat to low. Leave the soup to simmer gently covered.

After 8-10 minutes, the soup will be completely ready. Season the kharcho soup with garlic, grated on a fine grater, add hot pepper (ground or flaked) and lavrushka. Sprinkle finely chopped greens. As soon as it boils, turn off the heat and let it brew under the lid.

Serve kharcho soup with chicken, rice and potatoes very hot. Additionally put spicy sauce, bowl with grated garlic and herbs. And do not forget fresh bread, preferably whole grain or wholemeal tortillas. Bon appetit!

We also offer to cook for dinner.

Hearty and tasty kharcho will turn out if you add your favorite potatoes - step by step simple recipes For you!

How to cook soup "Kharcho" with potatoes? Everything is very simple! We take all the necessary products, cook, fry, stew, season properly, insist and get a delicious super dish with an incredibly rich aroma for dinner. Well, to be exact, then let's see a recipe that will help you not to make a mistake and create this culinary favorite of all!

Main products:

Beef (fresh tenderloin) 400 grams
Purified water 2.5 liters
Rice 4 tablespoons
Vegetable oil 2-3 tablespoons
Tomato paste (sweet) 3-4 tablespoons or to taste

Vegetables and greens:

Onion 2-3 pieces
Tomato 400-450 grams
Potatoes 2-3 pieces
Garlic 1-2 cloves
Dill 1 bunch (small) or to taste
Parsley 1 bunch (small) or to taste
1 bunch cilantro (small) or to taste

Suneli hops - to taste
Laurel leaf to taste
Ground black pepper to taste
Allspice to taste
Dried basil to taste
Salt to taste

To begin with, we rinse fresh water under streams of cold running water. beef tenderloin. We dry it with paper kitchen towels, put it on a cutting board, use a sharp kitchen knife to remove a thin film from the meat, remove the veins and get rid of small bones, which very often remain on the log house after cutting the carcass. Then we cut it portioned pieces 2 to 3 centimeters in size and move on.

We shift the beef into a deep saucepan, add a couple of pinches of salt, a bay leaf to it, pour everything with the right amount of purified water and put it on medium heat, which after boiling we reduce to a small one. Then, using a slotted spoon, we remove a gray-white foam from the surface of the bubbling liquid - a curdled protein, cover everything with a lid so that a small gap remains, and cook the broth for 60 minutes, that is, until the meat is soft.

We don’t waste a minute, turn on the adjacent burner on medium heat and put a kettle on it with ordinary running water, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes with onions and garlic. We rinse them together with herbs, as well as tomatoes and dry them with paper towels from excess moisture. Then we lay out these products in turn on a cutting board and continue the preparation. We cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and send them to a bowl of cold liquid before use so that they do not darken.

Chop the onion in the same way as the previous ingredient, but about 1 centimeter in size.

Garlic, dill, parsley, cilantro, just chop very finely.

On each tomato we make a cross-shaped incision, send them to a bowl and pour boiling water from the kettle. Keep them in this form for 60 seconds, then throw them into a bowl with cold water, cool quickly, dry again, remove the skin from each tomato and chop on a grater or chop into small pieces from 1 to 1.5 centimeters. We distribute the cuts into separate bowls, put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.

We cover the countertop with a kitchen towel, pour rice on it and sort it out, removing rubbish of any kind. Then we throw the grains into a colander, rinse them until it goes clear water, leave for a couple of minutes in the sink to drain excess liquid, and move the cereal into a small bowl.

Now we check the readiness of the meat, if it is boiled, helping ourselves with the same slotted spoon, we transfer the beef to a small bowl, and send the potatoes and rice to the broth, let them cook for 15-20 minutes. Meanwhile, place a deep frying pan over medium heat. vegetable oil. After a few minutes, dip the onion into the heated fat and fry it until transparent for about 2-3 minutes, not forgetting to periodically loosen it with a kitchen spatula so that it does not burn. As soon as the vegetable softens, add pieces of meat that has not had time to cool down to it.

We also put all the chopped tomatoes, tomato paste and pour these products with a ladle of broth from the pan. Stew them under a covered lid for about 17-20 minutes and then immediately proceed to the next final step.

When the soup dressing is stewed for 17–20 minutes, we send it to the pan with boiled potatoes and rice. Seasoning practically ready soup an additional portion of salt, a small amount of suneli hops, dried basil, and two types of ground pepper: black and allspice. We cook the fragrant yummy for 10–15 minutes, then put chopped garlic with herbs in it, keep it on the stove for another 2–3 minutes and turn off the heat.

We tightly cover the pan with a lid and let the first hot dish brew for 30-40 minutes, and then we taste it!

After cooking, the Kharcho soup with potatoes is insisted, then, helping themselves with a ladle, they are poured into portions on plates, if desired, each is supplemented with two or three pinches of fresh finely chopped dill, parsley or cilantro or seasoned with sour cream, although cream is also suitable and served for dinner as a first hot meal. This simple Georgian culinary masterpiece with Russian notes is a pleasure to eat with bread, pita bread, garlic rolls, croutons, tortillas and even crackers. Cook with love and enjoy delicious homemade food!

Bon appetit!

Recipe 2: kharcho soup with potatoes and lamb

Lamb kharcho with rice is a delicious and satisfying first course that will help diversify your diet. It is not difficult to prepare it at home if you get all the necessary ingredients in advance. Our recipe from step by step photos will help you in the cooking process.

AT classic recipe rice and potatoes are used to prepare the soup, and lamb can be replaced with any other meat of your choice. The calorie content of such a dish per hundred grams of the product is 150 kilocalories. You can eat this dish for both ordinary people and those who are on a diet. Despite the low calorie content, the treat is very satisfying and can satisfy the feeling of hunger for a long time.

The process of cooking kharcho soup with potatoes, lamb and rice is very simple. Cook the meat for the broth for a little more than half an hour so that it becomes soft and tender. In general, you will spend no more than an hour preparing treats, and your family and friends will be delighted to taste this dish prepared at home with your own hands.

If you want to diversify your diet and please your family, we recommend that you stock up necessary ingredients and then open our recipe with step by step photos. With its help, it will not be difficult to cook such kharcho soup.

potatoes - 3 pcs
onion - 1 pc.
tomatoes - 2 pcs
dried tomatoes - 50 gr
rice - 70 gr
vegetable oil - 30 ml
garlic - 2 cloves
suneli hops - 0.5 tsp
salt - to taste
ground black pepper - to taste
lamb - 1 kg

Prepare all ingredients for the meal ahead of time. Take water into a saucepan, put it on fire and cook meat in it for half an hour after boiling, after which you can add rice. It should be thoroughly rinsed several times before adding it so that the product does not stick together during cooking.

Next, prepare the roast. In a frying pan heated with oil, put the onion cut into small cubes and fry it until transparent. Then rinse fresh tomatoes, chop them with a grater or blender, then add to the onion. Should be sent there. sun-dried tomatoes. Salt and spices must be put to your liking and bring the mixture to a boil, stirring the contents of the pan occasionally.

Wait until the bulk of the liquid has evaporated, after which you can add the garlic, chopped with a press or blender. Cover the roast with a lid and simmer for a few minutes.

Pour the fried vegetables into a saucepan with broth, add potatoes there and cook lamb kharcho soup with rice until tender. After that, leave the dish prepared according to our recipe with step-by-step photos to brew for about ten minutes, and after that you can pour it into portioned plates and serve it to the table. You can decorate if you wish. classic dish greenery. Bon appetit!

Recipe 3, step by step: kharcho with chicken and potatoes

Soup kharcho is usually cooked with meat, so it's not really traditional recipe by all rules Georgian cuisine, but you can say a light version. We will cook chicken kharcho soup with rice and potatoes, the recipe with a photo of which is already waiting for you below. It is not very spicy, so this soup can be prepared for the whole family, and even children will eat it with pleasure. Adjust the thickness of the soup to your taste, if you like it thicker, add more rice than in the recipe.

For chicken soup kharcho is best to take homemade chicken, then the broth will be rich, strong. In a lighter, dietary version, the soup is prepared with chicken fillet broth. To make the broth fragrant, during cooking, add an unpeeled onion and celery stalks. You can put sprigs of parsley or white roots, carrots and then remove from the broth.

chicken meat - 500 gr.;
onions - 3 pcs. (1 in broth, 2 in soup);
celery stalks - 3-4 pieces;
small carrots - 1 pc.;
rice groats - 3 tablespoons;
potatoes - 3 medium tubers;
coriander (peas) - 1 tsp;
zira - 0.5 tsp (optional);
hops-suneli seasoning - 0.5 tsp;
refined vegetable oil - 3 tablespoons;
salt - to taste;
paprika - 1 tsp;
red ground pepper- 0.5 tsp;
tomato sauce or tomatoes own juice- 3-4 tablespoons;
garlic cloves - 4-5 pieces;
lavrushka - 2 leaves;
greens fresh or frozen.

Dip the chicken meat into a pot of cold water. As soon as boiling begins, we reduce the heating almost to the minimum. With a slotted spoon, we collect the foam that has risen to the surface.

We collect the foam two or three more times. When the broth becomes clean, add the onion, without peeling, and celery stalks (fresh or frozen). Be sure to wash the bulb and cut the bottom with the remnants of the roots. Cook the broth at a low boil for 30-60 minutes, depending on the type of meat. Chicken fillet will be ready in 30-35 minutes, meat on the bone needs to be cooked longer. We take out the meat from the finished broth, filter the broth. Discard the vegetables and put the pan back on low heat.

While the broth boils, prepare the spice mixture for dressing the soup. It is better to take whole spices and knead in a mortar. If there are no whole, mix ground or use ready-made seasoning for kharcho soup.

Cut potatoes into strips or cubes. We cut the carrots into thin strips, chop the onion as usual for frying - into a small cube.

We send potatoes to a pot with boiling broth. Salt to taste and leave to cook for ten minutes.

Saute vegetables until soft, without frying. First, pour the onion into the hot oil, sauté for about three minutes until it becomes transparent. Add carrots, simmer the same amount more.

Pour ground spices into a pan with vegetables, add paprika (or hot pepper - to your taste), suneli hops. Fry the spices over low heat, constantly stirring the contents of the pan.

Add tomato sauce or mashed tomatoes (fresh, canned - whatever). Simmer over low heat for about five minutes, so that the tomato has a sweet and sour taste. Then pour in a little water or broth, cover and simmer until the carrots are soft.

We send rice cereal to the pan with potatoes. You can increase the amount of rice, then the soup will turn out to be thicker and more satisfying. Stir, continue to cook the soup at a low boil.

After a few minutes, when the rice is already softened, we shift the vegetable fry into the soup. We test for salt, bring to a boil and cook kharcho soup until the rice is ready.

At the very end of cooking, making sure that the rice and potatoes are ready, season the kharcho soup with finely chopped garlic, hot pepper(or red ground), bay leaf. As soon as it boils, turn it off and add a lot of chopped greens. Anyone to your taste. Let it brew under the lid.

Cut the chicken fillet into pieces, distribute on plates. Pour the kharcho soup, you can add more greens - the more it is, the tastier the kharcho soup will be. We serve to the table.

Recipe 4: pork kharcho with potatoes (step by step)

Soup is an important ingredient. proper nutrition. There are a lot of types of soups, including Kharcho soup. By definition, Kharcho is thick Hot soup with beef. However, time and people's tastes have unfortunately changed the recipe. Here I am making it my way. I don't have a specific type of meat for this soup. What is in the refrigerator from that and cook. Tried with lamb, and with beef, and even with chicken. I love combining meats. Today I will cook from pork meat and lamb on the bone.

water - 3 l;
meat - 500 g;
potatoes - 4-5 cm;
round rice - 3-4 tablespoons;
onion - 1 pc;
carrots - 1 pc;
garlic - 3-4 cloves;
tomato paste - 2 tablespoons;
greens - dill, parsley;
salt - to taste

Let's start with meat. We cook until ready. I have meat on the bones of a young lamb and a pig, so 30 minutes was enough for me on moderate heat. Then add potatoes and rice. At this time, we are preparing the roast.

We grind at our discretion. I grate the carrots on a coarse grater, chop the onion, garlic through the press. Garlic can also be cut or grated on a fine grater. Fry onions and carrots in vegetable oil.

In the fried onion, add tomato paste and pressed garlic.

We simmer for a couple of minutes. At this time, prepare the greens. I only have dill and parsley. In kharcho I prefer only the smell of garlic.

When the potatoes and rice are ready, add the contents of the pan and salt. Cook for a few minutes and turn off.
We eat with sour cream or mayonnaise.

Recipe 5: kharcho with beef and potatoes (with photo)

fans of this spicy soup many, but not everyone knows how to cook a real, classic kharcho soup. Perhaps someone who is closely familiar with traditional Caucasian cuisine will say that this recipe far from the original, but still try to consider the main points that allow you to cook delicious spicy tomato soup with rice and spices.

300 g beef on the bone
3-4 potatoes
1 bulb
1 carrot
100 g long rice
2 tbsp. l. vegetable oil
1.5 st. l. tomato paste
2.5 liters of water
1.5 tsp salt
1.5 tsp hops-suneli
1.5 tsp tkemali
3 cloves of garlic
greens before serving

For soup, any piece of beef on the bone, for example, a rib, is suitable. Rinse it, send it to the pan and fill it with water, cook for 30 minutes after boiling.

Potatoes need to be peeled and washed, then cut into small cubes or cubes. After half an hour of boiling the broth, send the potatoes to the pan.

Peel the carrots and grate on a coarse grater or chop finely. Peel the onion and cut into small cubes.

In a frying pan, heat the oil for frying and send the onions and carrots there, sauté them over low heat for 5-7 minutes.

Add 50 ml of water and put the tomato paste into the pan, mix.

Pour the washed long rice into the pan, mix.

Immediately after that, add suneli hops and tkemali ( sour sauce from plums). Stir and cover, simmer over low heat for 10 minutes.

Transfer the contents of the pan to a bowl and stir. You can take out the ribs, wait for it to cool, and then separate the meat from the bones, cut it and put it back into the soup.

Simmer the soup for another 15 minutes. Rice and potatoes should be soft. Serve hot with fresh herbs. Sometimes crushed walnuts are added to kharcho, but we did without them.

Recipe 6: kharcho with chicken, rice and potatoes

chicken breast fillet - 1 pc;
rice - 0.5 cups;
onion - 1 pc;
potatoes - 3 pcs;
tomato paste - 2 tablespoons;
water - 1.5 liters;
salt - to taste;
garlic - 4 cloves;
hops-suneli seasoning - 1 tbsp;
greens - to taste;
dried basil - to taste

big head onion cut into cubes

Chicken fillet cut into small pieces

pour a small amount of vegetable oil into the bowl of the pressure cooker, put the onion, fry it for 2-3 minutes

while the onion is frying, peel a couple of potatoes, cut into cubes

add fillet pieces to the onion, mix, fry for another 5 minutes, then add tomato paste or fresh tomato

after 2 - 3 minutes, put the potatoes and rice, which were previously thoroughly washed with cold water

pour 1.5 liters of water, salt, add garlic through a press and hops - suneli

close the lid, steam release valve, on the mode: cook for 20 minutes.

When serving, add fresh herbs. Bon appetit!

Recipe 7: lamb kharcho with rice and potatoes

For kharcho, you need some ingredients that are not found in ordinary stores, but they can be replaced. It’s good that everything is fine with spices, you can find something for every taste. Certainly main ingredient this soup is meat. Traditionally it is considered that it is beef or lamb, but we cook from any. I want to get as close as possible to the "correct" Georgian recipe and I'll take the lamb.

Lamb is the most specific ingredient. Lamb broth is very useful. It contains 3 times less fat than pork. The calorie content of lamb broth is not high, so you can not be afraid and eat it regularly, at least every day.

The second, no less important ingredient of kharcho soup is tkemali sauce. This is Georgian sauce which is based on sour plum, garlic and seasonings (coriander, red pepper, salt, mint). Modern housewives replace it with tomato paste and tomatoes, but it will not be the same.

Mutton
Tkemali
Rice - 1 cup
Potatoes - 3 pcs.
Onions - 2-3 pcs.
Carrot - 1 pc.
Garlic - 1 head
Tomato - 2-3 pcs.
Tomato paste - 1-2 tbsp. l.
Vegetable oil
Bay leaf
Pepper

Pour lamb with cold water and put the pan on gas. As it boils, cook for 60-80 minutes over medium heat.

Be sure to remove the foam!

Rice is thoroughly washed in several waters and soaked for 1 hour. (Just while the meat is cooking).

Finely chop the onion and fry with the addition of vegetable oil.

Three carrots on a coarse grater and add to the onion.

Cut the tomatoes into small cubes and add to the pan.

We also add tomato paste and tkemali sauce here.

Fans of "hot" can add 1 tsp. adjika. and ground pepper.

Simmer over low heat for 10-13 minutes.

The meat has opened, add rice to it and cook until half cooked.

At this stage, you can salt the broth.

Then we send the potatoes, cut into cubes and our frying.

Three garlic on a fine grater and add to the soup along with hops-suneli seasoning.

Let's try the salt again. At this stage, you can still add salt.

Boil potatoes for 10-12 minutes.

Add a few leaves of parsley and turn off the gas.

Cover with a lid and let steep for 15 minutes. Delicious kharcho soup with potatoes and rice is ready!!! Bon appetit.

Recipe 8: Kharcho Pork Soup with Potatoes and Rice

Georgian traditional dishes, these are always spicy, flavorful dishes. They are mostly dominated by lamb or mutton, but pork is also found, especially when it comes to fusions with Russian cuisine. One of these dishes is kharcho. This soup acquires different taste characteristics depending on the meat used. Russian housewives slightly changed this recipe for themselves, using pork in it, thanks to which the soup became even fatter, thicker and richer. How to cook pork kharcho with rice is illustrated in this recipe.

100 gr. steamed rice
600 gr. Pork
4 things. Tomato
180 gr. Potato
30 mg. Vegetable oil
2 pcs. Bulb
2500 mg. Water

Meat, washed and cleaned of films and excess fat, is cut into medium cubes. Fill with water to a level of 3 cm above the meat and let it boil over high heat. The resulting noise must be removed. After boiling, lower the temperature and leave to boil for 40 minutes.

Onions are peeled and also cut into cubes, only smaller.

We cut the peeled potatoes according to the shape of the meat, pour cold water.

We wash the rice several times until the water from under it is clear.

After 40 minutes, we send washed rice and diced potatoes and onions to the meat.

On the tomatoes we make a cruciform shallow incision and pour over with boiling water. Remove the skin and grind in a blender or three on a fine grater.

In a frying pan with heated vegetable oil we send the resulting tomato puree and simmer for 7 minutes.

Tomatoes absorb the taste and aroma of spices very well, so it is better to add suneli hops at this stage. When the mixture is stewed, send it to the meat with vegetables.

Finely chopped greens and garlic and also sent to the soup. After that, the soup is removed from the heat, covered with a lid and wrapped in a thick cloth or towel, for 20-30 minutes to infuse. Bon appetit.

Soup kharcho - a national dish Georgia. His classic version does not contain potatoes, only rice, beef, vegetables and spices are included. Many housewives have improved the recipe for the dish, and they cook hearty soup kharcho with potatoes and rice. Thanks to this ingredient, the treat became thicker, and the sharp taste of the soup softened slightly.
The finished hearty first course is quite tasty and appetizing. Even an inexperienced housewife should have this kharcho soup recipe on hand, and, if possible, spoil the whole family with it. Kharcho with potatoes and chicken is sure to become popular among lovers of spicy food. Thanks to the right spices, the soup with rice has a special peppercorn. Rather, take a pen, a culinary notebook and write down delicious recipe kharcho soup with potatoes and rice!

Recipe Ingredients:

chicken - 600 g;
rice - 80 g;
potatoes - 2-3 pcs.;
tomatoes - 2 pcs.;
onion - 1 pc.;
minced garlic - 5 grams;
olive oil - 17 grams;
tomato sauce - 120 grams;
salt - based on your own taste;
a mixture of peppers - a pinch;
a mixture of greens - to taste.

Cooking sequence:

It is necessary to start preparing meat for kharcho. To do this, take the meat, rinse it under water, and cut into pieces. Fill a saucepan with water, put the meat in it, and put it on the stove. Boil the chicken over low heat, if necessary, remove the foam that appears periodically. It will take about 30 minutes for the meat to be cooked.

In the meantime, while the chicken is cooking for the soup, prepare the rice. Rinse well and fill it with warm water.
Then prepare the potatoes. To do this, it must be washed under warm water, peeled, and cut into medium cubes. Then prepare garlic and onion. They should be peeled, washed under cool water, and finely chopped. It is recommended to even grate the onion.
Then you need to prepare the tomatoes. They need to be scalded with boiling water, put in a container with water, and remove the peel. After this procedure, the skin should be removed with ease. After that, the tomatoes need to be chopped.

Vegetables must be fried in oil. First of all, onions are poured into the pan. Then add 1/2 of the tomato and tomato paste. Simmer the vegetable mass for 7 minutes.
When the meat is cooked, add rice, potatoes, tomatoes to the pan. Boil the added ingredients for about 20 minutes. Add frying kharcho to the soup, and cook everything for another 5 minutes.
Done, the pan can be removed from the stove.

It remains only to add finely chopped garlic and herbs to the kharcho. The soup should brew a little. It will take him no more than 10 minutes to do this.

After the allotted time delicious soup kharcho with potatoes and chicken can be treated to the whole family.
Soup kharcho differs from the usual first courses. Thanks to its unusual piquancy, it is able to diversify the daily menu and turn a weekday into an unforgettable holiday.