This treat is considered by many to be an excellent first meal. Appetizing, bright, fragrant beef kharcho soup with rice (the recipe for taste can be borrowed in the article) is one of the options for a wonderful Georgian national dish.
Properly prepared kharcho should be much thicker than the soups that many of us are used to (in a regular dish, the liquid is about half the total weight of the product). In kharcho, it is customary to put a lot of pepper and spices, which are integral ingredients of the delicacy. Traditionally cooked spicy beef kharcho soup. It was this meat that was used in antiquity for cooking broth. Today, cooks often replace him with lamb, veal, pork, and even chicken.
One of the main components of the classic kharcho soup is dried plum - tkemali, due to which the delicacy acquires a slightly sour taste. Among its ingredients, walnut must certainly be present; without this product, soup is not considered a real Georgian treat. How to cook the most delicious beef and rice kharcho soup? Let's talk about this in our article.
Beef Kharcho Soup Recipe with Rice
This spicy and unusually delicious soup is easy to prepare. It turns out very rich and tasty, with a wonderful nutty note in the aroma. For cooking you will need products:
- 600 grams of beef;
- one large onion;
- 150 grams of long grain rice;
- 5 cloves of garlic;
- 60 grams of tkemali;
- 120 grams of walnuts;
- one teaspoon of suneli hop (without a slide);
- to taste: salt, pepper (ground), cilantro (fresh).
How to cook beef kharcho soup with rice?
The main quality of the taste of this dish is spiciness. Therefore, this dish is so popular with lovers of burning dishes. Classic kharcho soup is cooked in beef broth. It must contain nuts. Prepare a treat like this:
- About 3 liters of water are drawn into the pan and the meat is cut into slices of medium size. To make the broth transparent, during cooking, it is imperative to remove the dirty foam formed on the surface of the water from it. The preparation time for beef kharcho soup with rice, during which the broth is rich and tasty, is about one and a half hours.
- Then we can add tkemali to the soup (a little, just so that the broth gets a sour taste - the required amount of this product is determined by eye). Chop the onion, lightly crush it and add it to the soup. Then walnuts are fried (do not add oil!). They are pounded in a mortar and added to the soup. Rice is washed and poured into boiling broth. Garlic is cut into small strips and put in a dish, salt and spices are also added.
- After that, the kharcho is left on fire for about 8 minutes. Before serving, the finished dish must be infused.
The dish is served hot, on top of it you can sprinkle it with cilantro (fresh). You can be happy with sour cream lovers - it is recommended to add it to this delicious soup when serving.
Simplified version
To prepare beef kharcho soup with rice for this recipe, the following ingredients are required:
- 800 grams of beef (on the bone).
- One onion.
- Four cloves of garlic.
- 100 grams of smoked meats.
- 100 grams, long grain rice.
- Three bay leaves.
- Dill greens (for decoration).
- To taste - fresh cilantro, black pepper (peas or ground).
Cooking steps
- Beef bone is cooked for an hour. Then they put chopped onion, salt and pepper. Add bay leaf.
- Rice is soaked in water for half an hour (grains should whiten and become soft). He needs to turn white and soft.
- Smoked meats (preferably smoked pork) are cut into medium pieces.
- Then the broth is added with tomato paste and rice groats. After the soup boils, the gas is reduced and cooked until rice is ready.
- Garlic is passed through a press and put in soup. At the very end, add put greens (chopped) - parsley and dill.
When serving, put cilantro on top of the plates (fresh, chopped), red pepper (fresh or ground).
Potato and Tomato Soup
Use:
- 300 grams of beef.
- 2.5 liters of water.
- 80 grams of rice.
- 200 grams of potatoes.
- 160 grams of onion.
- 5 grams of garlic.
- 400 grams of tomatoes.
- 40 grams of olive oil.
- 40 grams of parsley.
- To taste - salt
- 8 pcs peppercorns (10 grams)
- Two bay leaves.
- 30 grams of basil.
About the nutritional value of the dish
The calorie content of kharcho soup with beef and rice (100 grams of the product) is: 41 kcal.
- Mass of proteins: 2 grams.
- Fat: 2 grams.
- Carbohydrate: 4 grams.
Cooking
It takes about 2 hours 25 minutes to create a dish. A step-by-step recipe for Georgian beef kharcho soup provides the following sequence of actions:
- The meat is cut into cubes (pieces should easily fit in a spoon), spread in a pan, pour water, send to the fire. Cook the meat under a closed lid over low heat for 60-90 minutes, not forgetting to remove the foam using a slotted spoon.
- Rice spread in a bowl, pour warm water.
- Potatoes are chopped into cubes (small - about 1-2 cm in size); onions are cut into small pieces, chopped garlic (can be passed through a press).
- Tomatoes scalded with boiling water, then spread in cold water (in order to peel them without much effort). Then the tomatoes are peeled and cut into small cubes.
- The onions are fried in olive oil until golden brown (for about 2 minutes), with constant stirring; add a portion of tomatoes (chopped) to the soup, after which the vegetables are stewed for about 5 minutes.
- Then they try the meat for preparedness, add rice groats to the pan (water is first drained from it), potatoes and the remaining tomatoes. The dish should be cooked for about 15-20 minutes, until rice and potatoes are cooked.
- The contents of the frying pan are added to the soup, then pepper, salt, bay leaf, basil (dried), sun hop are put; after that, the soup is cooked for about 5-10 minutes, then remove the dish from the fire, add garlic and dill (chopped).
Before serving, the kharcho must be infused under a closed lid for 7-10 minutes.
How to cook soup in a slow cooker?
Beef and rice kharcho soup cooked in a slow cooker according to this recipe turns out to be very tasty, thick and rich. For 6 servings of the product you will need:
- 1 kg of beef;
- 250 grams of onion;
- 40 grams of parsley root;
- 100 grams of walnuts;
- 30 grams of coriander and cilantro;
- 40 grams of parsley;
- 10 grams of chili pepper;
- 25 grams of garlic;
- 40 grams of vegetable oil;
- 20 grams of flour;
- 2 l of water;
- 100 ml of pomegranate juice;
- 100 grams of rice;
- 20 grams of tomato paste;
- one bay leaf;
- 5 grams suneli hop;
- 10 peas of pepper;
- to taste - salt.
Calorie content
100 grams of product contains:
- Protein - 7 grams.
- Fat - 5 grams.
- Carbohydrates - 4 grams.
Calorie content 110 g of the dish - 87 kcal.
About technology
It takes about 2 hours 30 minutes to cook. Act as follows:
- The beef is thoroughly washed, cut into portioned slices, the onions are peeled, cut into small cubes. Parsley root is cleaned, grated. Walnut kernels are ground together with black pepper in a blender (or in a mortar). Rinse parsley and cilantro, allow to dry, chop with a knife. Chili pepper is cut into thin rings. Garlic is peeled, passed through a press.
- Parsley root, chili pepper and onion are spread in the multicooker bowl, oil (vegetable) is poured and fried for 7 minutes (in the "Frying" mode).
- Then add the meat and cook in the same mode for 10 minutes with occasional stirring.
- Flour is poured into a glass, diluted with water (about 1 tablespoon), added to the multicooker bowl. Then pour water, pomegranate juice, pour rice (pre-washed), walnuts (chopped), pepper, add spices (hops-suneli, bay leaf, salt, peppercorns), tomato paste. Choose the “Soup” modes and cook under a closed lid for 1.5 hours.
- After the signal sounds, add chopped cilantro, garlic, parsley to the dish, let it brew for 5-10 minutes.
About meat selection
The classic kharcho soup usually uses beef, which is one of the most popular types of meat. This is not only extremely tasty, but also a very healthy product, rich in iron and proteins. Beef meat helps to saturate the body’s cells with oxygen, which is why it is very useful for people who exercise. However, not all housewives know how to choose the right beef.
Experts recommend choosing young meat that is softer than the meat of an adult animal, which is bright red. To ensure the softness of beef in the soup (as in any of the other dishes), it is pickled. The addition of bay leaf emphasizes the taste of beef. The beef on the bone should be used the freshest. Some recipes recommend the use of high-fat meat, but experienced chefs believe that this is not entirely correct. Using too fat beef is not particularly beneficial for health, in addition, a large percentage of fat content of meat does not allow its taste to reveal in its entirety.
Other recommendations
As for the broth, on the basis of which kharcho is prepared, experts still have not come to a consensus. Some chefs believe that after the first cooking, the broth must be drained, because it contains many harmful substances contained in meat. Others say that it is in the very first broth that contains the main trace elements and amino acids.
For the preparation of kharcho soup, you can use any kind of rice, but still it is better to opt for round-grain. Rice must be thoroughly washed in water, after which it must be soaked for half an hour.
The original Kharcho recipe uses an additive like tklapi. But since this product is not so easy to find, it is replaced with tkemali sauce, which is sold in many stores and supermarkets.
Garlic for cooking kharcho choose hard and dry. Sprouted cloves will not work. Fresh herbs should be thoroughly washed.