Classic kharcho soup with rice and potatoes. Kharcho soup with potatoes Kharcho soup with tomato paste and potatoes

Kharcho is a national Georgian dish made from lamb (beef). Kharcho is prepared in Georgia with sour tkemali (cherry plum) sauce, rice and an abundance of seasonings, spices, and herbs. Due to its thick consistency, Kharcho resembles a stew. Sometimes kharcho is even considered a second course. At home, tkemali in Kharcho is replaced with tomatoes or pasta, and potatoes are added to make it more filling.

Kharcho with potatoes and rice is not a classic recipe for Georgian soup, but it is this version of Kharcho that has taken root in Russian cuisine. We will look at the technology for preparing just such Kharcho soup. The entire process of preparing Kharcho will take about 90 minutes, yielding 6 standard servings.

Ingredients for Kharcho

To prepare Kharcho soup we will need:

• beef or lamb (brisket) – 500 grams;
• rice cereal (not steamed) - 4 tablespoons;
• potatoes – 2 pieces (medium size);
• water – 2.5 liters;
• tomatoes – 400 grams (in our Kharcho recipe they can be replaced with 4 tablespoons of tomato sauce);
• onions – 2 pieces;
• vegetable oil (preferably olive) – 2 tablespoons;
• garlic – 1 clove;
• fresh herbs (dill, parsley, cilantro) - to taste;
• spices (black allspice, basil, bay leaf, suneli hops) - to taste;
• salt - to taste.

Cooking kharcho step by step:

1. Wash the meat for kharcho, dry it, cut into 2-3 cm cubes.

2. Place the cubes in a saucepan. Pour water, bring to a boil, then cook the kharcho over low heat under the lid for 60-90 minutes, periodically skimming the foam from the surface, otherwise the kharcho will turn out cloudy.

3. While the meat for kharcho is cooking, you need to soak the rice cereal in warm water. Cut the potatoes into 1-2 cm cubes. Chop the onion into small pieces or grate it. Chop the garlic.

4. Pour boiling water over the tomatoes for 60 seconds, then place them in cold water and remove the peels. Cut the peeled tomatoes into small cubes like potatoes.

5. Fry the onion in vegetable oil until golden brown (2-3 minutes), stirring constantly. Add half of the chopped tomatoes. Simmer for 5-7 minutes.

6. When the meat is ready, add rice cereal, potatoes and the remaining half of the tomatoes to the pan with kharcho.

7. Cook the kharcho until the rice grains and potatoes are ready (about 15-20 minutes until the kharcho boils).

8. Add salt and spices to the pan with kharcho, fried at the 5th stage. Cook the kharcho for another 5-10 minutes.

9. Turn off the heat, add garlic and herbs to the kharcho. Let it brew for 5-7 minutes.

10. Kharcho should be served hot and preferably with black bread.

To prepare kharcho with potatoes and rice, do not use seasonings that contain red pepper. It’s better to add them to the kharcho separately. Or take into account the overall spiciness, because too “savory” kharcho will completely lose its aroma and impeccable taste!

This soup is the pride of Georgia. Properly cooked soup always turns out rich and aromatic. If you cook kharcho according to the classic recipe with rice, you will be able to prepare food for your loved ones, just like in a Georgian restaurant. Made from beef. But with other types of meat, you can cook a tasty, rich dish. There is no strict preparation recipe in Georgia. Regions differ in preparation from each other, so you can choose the step-by-step recipe that you like best.

This recipe is suitable even for those who are just starting to get acquainted with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe is spicy and tasty.

Ingredients:

• rice – 120 g;
• beef brisket – 370 g;
• onions – 3 pcs.;
• prunes – 4 pcs.;
• garlic – 4 cloves;
• dill – 20 g;
• hot chili pepper – 1.5 pods;
• vegetable oil – 20 ml;
• parsley – 20 g;
• tklapi – 1 tbsp. spoon;
• water – 8 glasses;
• cilantro – 20 g;
• tomato puree – 70 g;
• hops-suneli - 1 tbsp. spoon;
• salt.

Preparation:

1. Wash the meat, cut into pieces. Place in a saucepan. Pour 500 ml of water. The beef should be completely submerged in liquid. Boil.
2. Chop the onion.
3. Chop the garlic.
4. Mix chopped cilantro with tomato paste.
5. Place in one container and stir.
6. Pour in suneli hops. Fry for two minutes.
7. Transfer to beef.
8. Add pepper, tkemali, rice and prunes. Pour in the remaining water. Add salt. Boil on maximum heat.
9. Add chopped greens. Let it brew.

Cooking in Georgian

This Georgian recipe uses only beef. The hallmark of this soup are walnuts.

Ingredients:

• fatty beef on the bones – 750 g;
• cilantro – 30 g;
• garlic – 5 cloves;
• onions – 3 pcs.;
• parsley – 20 g;
• tomato puree – 70 ml;
• ground red pepper – 7 g;
• tkemali sauce – 75 ml;
• walnuts – 150 g;
• rice – 225 g;
• peppercorns – 7 g;
• hops-suneli – 7 g;
• bay leaf – 3 pcs.;
• hot red pepper – 3 pods.

Preparation:

1. Place the beef in water and bring to a boil. The resulting foam must be constantly removed.
2. After boiling, switch the burner to the middle position. Boil for an hour if the meat is young. If the beef is old, it will take two hours.
3. When the meat is cooked, remove and cool. Separate from the pit.
4. During cooking, small bones may remain in the liquid, so the broth should be strained.
5. Grind the meat into small pieces. Transfer to broth.
6. Remove the skins from the onions and chop.
7. Peel the garlic and crush it with a rolling pin.
8. Chop the cilantro, then the parsley.
9. Add the washed rice to the broth.
10. Place greens and onions.
11. Boil for a quarter of an hour.
12. Pour in tkemali sauce, add garlic.
13. Add salt and suneli.
14. Chop the nuts. Add to the broth along with bay leaf and pepper.
15. Boil for a few minutes until the rice is done.

With rice and lamb

If you don't like beef, you can replace the meat with lamb. According to the classic recipe, lamb kharcho turns out just as tasty.

Ingredients:

• lamb brisket on the bone, not fatty – 900 g;
• onion – 3 large heads;
• hot red pepper – 0.5 teaspoon;
• carrots – 1 pc.;
• tomato – 6 pcs.;
• garlic – 8 cloves;
• cilantro – 70 g;
• black pepper – 5 peas;
• medium grain rice – 130 g;
• apple cider vinegar – 1 teaspoon;
• ghee - 1 tbsp. spoon;
• coriander – 2 teaspoons;
• salt.

Preparation:

1. Remove films from meat.
2. The brisket is cut into pieces, each containing 2 ribs.
3. Cut the peeled onion into rings.
4. Finely chop the cilantro.
5. Finely grind pepper, coriander, and salt into a mortar.
6. Place oil in a pan and fry the ribs. Sprinkle with vinegar. Place the onion and add spices. Fry.
7. Grate the tomatoes using a large grater, reserving the juice.
8. Mix cilantro with grated tomatoes. Place on meat.
9. Boil. Pour boiling water in a volume of two liters.
10. Peel the carrots and cut into cubes. Add to other products.
11. Cover with a lid. Cook for an hour.
12. Leave the washed rice grains in water for an hour. Pour into soup. Boil the cereal until soft.
13. Sprinkle cilantro leaves. Add garlic. Let it brew.

Kharcho soup cooked with beef

This soup is prepared from the simplest and most affordable ingredients that can be found in the refrigerator. It will take three hours to cook kharcho, so start cooking in advance.

Ingredients:

• beef on the bone – 1300 g;
• carrots – 2 pcs.;
• water – 3 l;
• bay leaf – 5 pcs.;
• potatoes – 5 pcs.;
• garlic – 6 cloves;
• tomato paste – 6 tbsp. spoon;
• onions – 2 pcs.;
• dried parsley – 2 tbsp. spoons;
• khmeli-suneli;
• Sunflower oil – 7 tbsp. spoon;
• black pepper – 5 peas;
• Red pepper;
• rice - half a glass;
• salt;
• adjika.

Preparation:

1. Pour water into a four-liter saucepan.
2. Cut the meat and put it in water.
3. Place peeled carrots in liquid.
4. Add peeled onions to the meat, then bay leaves and peppercorns.
5. Add salt.
6. Turn the burner to low. Close the lid. Boil for two hours.
7. Get vegetables and meat. Strain the liquid and pour into another pan.
8. Crush the peeled garlic with a knife, you should get a paste.
9. Grate the peeled carrots on a coarse grater.
10. Cut the onion into quarters.
11. Pour oil, tomato paste into a frying pan, add garlic. Fry.
12. Add onion and stir.
13. Once the vegetable is golden and soft, add the carrots.
14. Fry for five minutes.
15. Pour 100 ml of broth into the frying pan and add salt.
16. Once everything is soft, transfer to a saucepan.
17. Remove meat from bones and cut into pieces.
18. Cut the peeled potatoes into bars.
19. Rinse the rice grains.
20. Place potatoes, meat, rice into the broth.
21. Omit the bay leaf, parsley and spices.
22. Cook until all ingredients are soft.

Step-by-step pork recipe

Kharcho with rice and potatoes can be prepared from the most affordable products without using tklapi sauce, which can easily be replaced by tomatoes. With their help, the desired sourness will be obtained, and seasonings will add spiciness.

Ingredients:

• pork on the bone – 700 g;
• rice – 5 tbsp. spoon;
• Bay leaf;
• onions - 4 turnips;
• khmeli-suneli;
• tomato – 5 pcs.;
• cilantro – 30 g;
• potatoes – 3 pcs.;
• salt;
• garlic – 2 cloves;
• basil;
• allspice.

Preparation:

1. Prepare a three-liter saucepan. Put meat in it.
2. Boil for an hour and a half with the lid on.
3. Chop the peeled onion into small pieces.
4. Heat a frying pan, add oil, fry the onion until soft.
5. Remove and cool the meat. Remove from bone. Cut into pieces. Place on onion.
6. Cook for five minutes.
7. Set the burner to minimum setting. Pour three tablespoons of broth over the onion and sauté.
8. Wash the tomatoes, pour boiling water over them, remove the skins. Cut the fruits.
9. Add to pork. Simmer for 10 minutes.
10. Place the fried foods into the broth and bring to a boil.
11. Peel the potatoes and cut them.
12. Rinse the rice and add to the broth. Boil.
13. Add spices, chopped herbs, crushed garlic.
14. Cook at low boil for 5-10 minutes. Let it brew.

Cooking chicken kharcho with rice

Ingredients:

• rice – 3 tbsp. spoons;
• chicken breast – 1 pc.;
• ground black pepper;
• salt;
• tomato paste – 200 ml;
• onion – 1 pc.;
• cilantro;
• garlic – 5 cloves;
• lavrushka

Preparation:

1. Boil chicken in salted liquid.
2. Rinse the rice grains until the water runs clear.
3. Remove chicken. Add rice.
4. Sauté diced onions.
5. Pour in tomato paste and 50 ml of broth. Fry.
6. Remove meat from bone and chop. Place back into the pan.
7. Transfer the mixture from the pan.
8. Add grated garlic to the broth.
9. Finely chop the cilantro.
10. Add bay leaf, suneli hops, pepper, cilantro and salt. Boil.

If you want to get a rich taste, add more suneli hops. If you like a spicy dish, add dried chili to the soup. To prevent the soup from turning into porridge, do not overdo it with rice.

Classic recipe in a slow cooker

A multicooker allows you to save time and simply prepare kharcho with lamb rice.

Ingredients:

• lamb – 550 g;
• rice – 1 multi-glass;
• onions – 2 pcs.;
• black pepper;
• parsley;
• garlic – 7 cloves;
• cilantro;
• tomato paste – 200 ml;
• bay leaf – 2 leaves;
• bell pepper – 2 pcs.;
• potatoes – 3 pcs.;
• carrots – 2 pcs.;
• salt;
• vegetable oil for frying.

Preparation:

1. Cut the lamb across the grain into small pieces.
2. Remove the skins from the onion and cut into half rings.
3. Chop the peeled potatoes.
4. Peel the bell pepper from seeds and cut into cubes.
5. Grind the peeled carrots on a coarse grater.
6. Remove excess starch from rice cereal by rinsing it several times. Georgians are washed seven times.
7. Pour oil into a bowl and add lamb. Turn on the “Baking” mode.
8. Set the timer for 20 minutes.
9. Simmer the onions for 10 minutes.
10. Add bell pepper and carrots. Cook for seven minutes.



Ingredients:

• beef ribs – 750 g;
• tomato – 3 pcs.;
• pomegranate juice – 2 tbsp. spoons;
• rice – 250 g;
• utskho-suneli;
• parsley – 25 g;
• lemon – 1 pc.;
• sweet red pepper – 1 teaspoon;
• cilantro – 25 g;
• hot pepper – 1 teaspoon;
• walnut – 50 g;
• khmeli-suneli;
• salt;
• dill – 25 g;
• garlic – 4 cloves.

Preparation:

1. Pour water into the cauldron and place the ribs. Close the lid.
2. Boil, removing the foam, cook for an hour.
3. To avoid a bitter taste, adjust the heat by adding more or less wood. It shouldn't boil too much.
4. Add a whole onion and two bay leaves. Add some salt.
5. Chop the greens.
6. Pour boiling water over the tomatoes and remove the skins. Slice.
7. Squeeze the lemon.
8. Crush the garlic.
9. Chop the nuts.
10. Mix. Pour in pomegranate juice. Stretch with your hands.
11. Place rice cereal into the prepared broth. Boil for about an hour.
12. Add dressing and spices. Add salt.
13. Stir. Boil.
14. Boil for half an hour.

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

Traditional kharcho soup: recipe with potatoes and rice

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

What ingredients are needed to make soup? The recipe for this dish requires:

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

Processing components

How should you prepare kharcho soup? 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 exactly the same way. As for long rice, it is thoroughly washed in warm water and shaken vigorously in a sieve. Also peel the garlic cloves separately and chop them finely with a knife.

Cooking soup on the stove

How to cook with potatoes and rice requires the use of a deep pan. A sufficient amount of cold water is poured into it, and then pieces of beef are laid out and brought to a boil. After removing the foam from the broth, cover it with a lid and cook for 42 minutes. During this time, the meat should become completely soft.

Frying some food

To make Georgian kharcho soup more aromatic and tasty, some of the processed ingredients are fried in a frying pan. To do this, place onions in a saucepan with oil (olive, without aroma) and cook until completely transparent. After this, fresh tomatoes are added to it and after mixing the ingredients, they are simmered for several minutes.

Final stage

After cooking the meat, add chopped potatoes and rice cereal 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, cover them again with a lid and cook for 10 minutes. Finally, add chopped garlic cloves to the dish. After this, it is immediately removed from the stove and left under a tight-fitting lid for ¼ hour.

How is it served?

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

Simple kharcho soup: step-by-step recipe

If you don’t want to stand at the stove for a long time and prepare kharcho soup for lunch, then we suggest using a more simplified recipe. To implement it, we need a small set of ingredients, or rather:

• lean 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 - use to taste and discretion.

Food preparation

Before you prepare 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 sorted well, washed and shaken in a sieve. In addition, peel the garlic cloves separately and chop them finely.

The process of preparing soup on the stove

To make delicious kharcho soup, you will need a large saucepan. A sufficient amount of water is poured into it and then brought to a boil. After this, pieces of meat are placed in the dishes. We cook them on low heat for 45 minutes. Then potato tubers, rice cereal are added to them and the ingredients are mixed, seasoned with spices and boiled for ¼ hour. Place fresh herbs in the broth and continue to cook it in the same mode for another 10 minutes. Finally, add chopped garlic cloves to the soup, after which it is removed and left aside under the lid for a few minutes.

We present it to the table

When the kharcho soup is completely cooked and infused under the lid, it is laid out on plates and immediately served to the guests. If desired, the first dish is flavored with plenty of herbs. It is also presented with a small slice of dark bread.

The recipe for kharcho with the addition of potatoes has taken root well in Russian cuisine and is much more popular as an everyday dish. There are no expensive walnuts or cherry plum sauce (tkemali), all the ingredients are easy to find, and cilantro can easily be replaced with parsley or simple dill. Potatoes make a great soup or beef tenderloin, but you can also use chicken. However, red meats provide a richer and more flavorful broth.

Ingredients for kharcho with potatoes and rice

The recipe for kharcho soup with potatoes and rice cannot be classified as a classic Georgian dish, but it completely retains its special aroma and taste. Only in terms of cost, the products are somewhat cheaper:

• take 500 g of fresh beef, pork or lamb;
• For 2.5 liters of water, 4 tablespoons of uncooked rice are enough;
• It’s better not to take too many potatoes – 2 large ones will be enough;
• It is better to fry in olive oil;
• You will need 400 g of tomatoes, first peel them;
• onions – 2 pieces;
• garlic clove;
• any fresh greens in large quantities;
• salt, a pinch of allspice and the same amount of red;
• bay leaves and 1 tsp. khmeli-suneli;
• Dried basil will add piquancy to the dish - a little more than 1 tsp; the next time you cook, you can adjust the amount yourself.

Cooking steps

1. Meat for kharcho soup with rice and potatoes is cut into medium cubes, be sure to remove all veins.
2. It is better to take dishes with a thick bottom for preparing thick soup. Place all the cubes in a saucepan and add 2.5 liters of cold water. Bring the broth to a boil and reduce the heat. You need to boil it for 2 hours.
3. Do not forget to remove any foam that forms, otherwise the broth will end up cloudy.
4. Soak the rice in water for about 30 minutes, and cut the potatoes into small cubes (just so that they do not disintegrate during the cooking process).
5. Chop the onion and garlic. Then fry the garlic in vegetable oil for 20-30 seconds and add the onion. Once it turns golden, turn off the stove and remove the pan from it.
6. Cut the peeled tomatoes into small cubes and add exactly half of the total mass to the fried onions and garlic. Warm everything up again, but make sure the onions don’t turn dark brown!
7. By this point the meat should have already “arrived”. Add rice and potatoes, half of fresh tomatoes to it. The soup should now come to a boil. At the same stage, add pepper and suneli hops, as well as basil.
8. Once the water boils, add the stir fry. After this, cook for another 10 minutes, simultaneously chopping the selected herbs and a couple of cloves of fresh garlic.
9. Turn off the heat and add the last ingredients to the soup. Before serving

Step 1: prepare the meat.

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

Step 2: Cook beef broth.

We transfer the beef into a deep pan, add a couple of pinches of salt, a bay leaf, fill everything with the required amount of purified water and put on medium heat, which after boiling, reduce to low. Then, using a slotted spoon, remove the gray-white foam from the surface of the bubbling liquid - 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.

Step 3: prepare vegetables and herbs.

Without wasting a minute, turn on the adjacent burner to medium heat and put a kettle on it with regular running water, let it heat up. At this time, using a sharp kitchen knife, peel the potatoes, onions and garlic. We rinse them together with the herbs, as well as tomatoes, and dry them with paper towels to remove excess moisture. Then, one by one, we place these products on the cutting board and continue preparing. We cut the potatoes into cubes or slices from 2 to 2.5 centimeters in size and before using, place them in a bowl with cold liquid so that they do not darken.

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

Just chop the garlic, dill, parsley, cilantro very finely.

We make a cross-shaped cut on each tomato, place them in a bowl and pour boiling water from the kettle. We keep them like this 60 seconds, then put it in a bowl with cold water, cool quickly, dry again, remove the skin from each tomato and chop it on a grater or chop it into small pieces from 1 to 1.5 centimeters. We distribute the cuts into separate bowls, lay out the remaining ingredients that will be needed to prepare the soup on the countertop, and move on.

Step 4: prepare the rice.

Cover the countertop with a kitchen towel, pour rice onto it and sort through it, removing any kind of debris. Then we throw the grains into a colander, rinse them until clear water comes out, leave them in the sink for a couple of minutes to drain off excess liquid, and transfer the grains to a small bowl.

Step 5: prepare the soup dressing.

Now we check the readiness of the meat, if it is boiled, help ourselves with the same slotted spoon, transfer the beef to a small bowl, and add the potatoes and rice to the broth, let them cook for 15–20 minutes. At this time, place a deep frying pan with vegetable oil on medium heat. After a few minutes, dip the onion into the heated fat and fry it until transparent for about 2–3 minutes, remembering to periodically loosen it with a kitchen spatula to prevent it from burning. As soon as the vegetable softens, add pieces of meat that has not had time to cool.

We also add all the chopped tomatoes, tomato paste and pour a ladle of broth from the pan over these products. Simmer them under the lid for about 17–20 minutes and after that we immediately proceed to the next final step.

Step 6: bring the Kharcho soup with potatoes until fully cooked.

When the soup dressing has simmered 17–20 minutes, put it in a pan with boiling potatoes and rice. Season the almost finished soup with an additional portion of salt, a small amount of suneli hops, dried basil, as well as two types of ground pepper: black and allspice. We are already preparing a fragrant yummy 10–15 minutes, then put chopped garlic and herbs in it, keep it on the stove for another 2–3 minutes and turn off the fire.

Cover the pan tightly with a lid and let the first hot dish brew for 30–40 minutes, and after that we’ll taste it!

Step 7: serve Kharcho soup with potatoes.

Soup “Kharcho” with potatoes after cooking, infuse, then, helping yourself with a ladle, pour in portions into plates, optionally supplement each with two or three pinches of fresh finely chopped dill, parsley or cilantro, or season with sour cream, although cream is also suitable, and serve for lunch as a first hot dish. This simple culinary Georgian masterpiece with Russian notes is pleasant to eat along with bread, lavash, garlic rolls, croutons, flatbreads and even croutons. Cook with love and enjoy delicious homemade food!
Bon appetit!

If desired, the amount of water can be adjusted from 2–2.5 to 3 liters, depending on how thick the soup you want to get in the end;

Very often, meat, onions, tomatoes and tomato paste are stewed together with finely crushed walnuts;

An alternative to beef is lamb, the ideal parts of the carcass are leg, shoulder or brisket, vegetable oil is melted animal fat, and tomato paste is thick homemade tomato juice;

The set of spices is classic, but not essential; use any that are used to season soups of this type.