Kharcho is a famous Georgian cuisine soup . According to the classic recipe, it consists of rice and nuts. In Georgia, this dish is prepared on the basis of cherry plum puree. Kharcho is distinguished by unusual taste thanks to such unusual ingredients. For cooking, you can use beef or lamb. Preference should be given to lean meats. Previously, the meat should be removed from the fatty layers and tendons.
Almost all components of the soup can be replaced with others - the taste will not deteriorate from this. For example, cherry plum can be replaced with tomato paste, pomegranate juice or fresh tomatoes. In kharcho classic always add a large number of spicy spices. And in the finished dish - a lot of greens.
Rice groats are best boiled in a separate bowl in order to get rid of excessive mealy. Then the soup will turn transparent, and the rice will not turn into porridge.
Greens and garlic are put only after preparing the soup, and after it has been infused for 5 minutes. Thanks to this system, greens look fresh and there is no taste of cooked garlic. Carrots are not put in real kharcho.
To improve the taste of this dish, you need to slightly fry the meat, and only then prepare the broth from it. After this treatment, the taste of the soup is excellent. Do not forget to remove the resulting foam - this is the guarantee that the broth will be transparent.
There are a lot of recipes for making such a soup. But many prefer the classic kharcho.
Making kharcho takes a little time, but requires strict compliance with the recipe.
Recipe 1
It is advisable to take beef, it is possible to cook dishes from lamb.
Wash 500 grams of fresh meat well, cut into small pieces. Fill with cold water, set to cook, during the cooking process we remove the emerging foam.
Grind 2 onion heads. Crush a few cloves of garlic or chop the back of the knife.
After boiling the meat until almost ready, add onion, garlic, half a glass of rice groats, half a glass of sour plums to the pan. Spices are added depending on the taste. Cook another 30 minutes.
2 tablespoons of tomato sauce or 100 g of fresh tomatoes (finely chopped) fried in oil. Add to the soup a few minutes before the end of cooking. When serving, sprinkle the dish to taste with green cilantro, parsley or dill. Kharcho is classic ready.
Recipe 2
Take 500 grams of lamb or beef. Wash the meat thoroughly, divide into small parts. Put the resulting slices into a pan, pour 10 glasses of water and cook. Descale periodically.
Cook until almost done, add 5 tablespoons of boiled rice and cook for about 5 minutes. Chop 1 head of onion. Fry the prepared onion with the addition of sunflower oil, mix with tomato sauce and put in soup.
5 minutes before the end of cooking add chopped cilantro, crushed garlic, 1 pod of hot pepper, salt and sunflower hops to taste.
Recipe 3
It will take 1 kg of beef. Divide the meat into small parts, lower it into cold water and put on fire. Foam needs to be removed. Chop and fry 2 onion heads with oil. Peel 0.5 kg of tomatoes, cut into small pieces. Pour the tomatoes into the fried onions and simmer for 5 minutes under the lid.
Grind 100 g of walnut, mix with 1 tsp. saffron, red pepper, 1 bunch of cilantro.
Pour rice cereal, cooked dressing with onions and tomatoes, a mixture of walnut and spices into the cooked beef broth . Mix everything thoroughly.
Cook until rice is ready, then pour garlic, herbs, spices, add to taste, cook for 2-3 minutes, remove from heat and let it brew. Kharcho classic with nuts ready.
Enjoy your meal!