Kharcho soup from chicken, lamb, pork, beef - step-by-step recipes

When the conversation turns to Georgian cuisine, the first thing that comes to mind is kharcho soup. It was this rich and nutritious soup that became the favorite of the general public far beyond the borders of the country in which it was born.

Cooking pork kharcho soup step by step:

1. Wash the pork well, then dry it and cut it into portions of about 3x3 cm. Bring to a boil, adding two liters of water. As soon as the meat boils, remove the foam and reduce the heat. After this, the meat should be cooked for about 40 minutes;
2. Peel the potatoes and cut into cubes;
3. Pour cold water over the rice and let stand for 20 minutes. Drain and rinse again;
4. After the meat has cooked in the broth, add rice and potatoes to it. Cook over medium heat for half an hour;
5. Peel the onions and carrots. Chop the onion into square pieces and grate the carrots;

6. Remove the skin from the tomatoes after dousing them with boiling water;
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7. Chop them finely or grind them using a grater. Grind the walnuts in a blender and add all the spices, garlic and butter to them. Mix together with tomatoes;

8. Heat oil in a frying pan and add chopped vegetables. Add tomatoes with dressing and simmer for 15 minutes;
9. Add the whole mixture to the soup and leave on the stove for another couple of minutes. Remove from the stove and sprinkle with chopped herbs, letting it sit for about half an hour. Bon appetit!

Pork kharcho soup in a pot

• 
  pork – 300 gr.;

• two onions;
• rice – 150 gr.;
• head of garlic;
• one carrot;
• nuts – 100 gr.;
• tomatoes - a couple of pieces;
• 30 gr. butter;
• hops-suneli – 1 tsp;
• salt, pepper (red and black), cloves - to taste;
• dill, parsley - half a bunch each.

Calorie content: 90 calories per 100 grams.

Step-by-step recipe for making pork kharcho soup in a pot:

• Preheat the oven to 220-225 degrees;
• Rinse the pork and dry it with a waffle towel. Cut into equal small pieces 3x3 cm. Place the meat equally in two pots;
• Peel the carrots and cut them. It's best to use half rings, but you can do it in another way. Add it to the meat;
• Fill the pots with hot water, add salt, close the lids and place in the oven for an hour;
• Grind garlic, walnuts and all spices in a blender. Place the tomatoes in boiling water for a couple of minutes, peel them and mix with the nut mixture;
• Peel the onion and chop into thin strips. Melt butter in a frying pan and add onion. Fry, stirring, until the onion turns golden;
• Hold the rice under running water for a few minutes to wash off all the dust;
• Remove the pots from the oven and add rice, fried onions, and tomato-nut dressing. Add water so that it covers all ingredients;
• Place the pots in the oven for another hour. Serve hot, sprinkled with herbs. Bon appetit!

“Kharcho” from pork meat according to the classic recipe

Even Georgians often deviate from the classical norms of preparing such soup as kharcho. Why then don’t we make our own adjustments? In this recipe, I suggest making it from lean pork. Seasoning with tomato paste and grated tomatoes will definitely not spoil the taste.

Necessary:

• Pork – 400 g
• Rice - 150 g
• Onions - 2 pcs.
• Tomato paste - 2 tbsp.
• Tomato - 2 pcs.
• Garlic - 4 teeth.
• Walnuts - 3 tbsp.
• Khmeli seasoning - suneli - 1 tbsp.
• Seasoning utskho – suneli – 1 tsp.
• Ground black pepper - 1/2 tsp.
• Svan salt - 1 tsp.
• Salt - to taste
• Vegetable oil - 3 tbsp.
• Parsley - 3 tbsp.
• Bay leaf - 3 pcs.
• Water - 3 l

Procedure:

Rinse the meat and dry it with a disposable towel or napkin. Cut it into medium pieces. Place in a cooking pan, add water. Place on the stove to cook until done

Pour clean rice with water in a ratio of 1:2. Boil for ten minutes. Cool, rinse

Collect the resulting foam from the broth. Add salt, put in half an onion, cut into strips

Grind the walnuts into a finer state. Use any method convenient for you here

Pour a little oil into a heated frying pan. Fold and lightly fry the remaining chopped onion into strips. Add tomato paste and grated tomatoes. Mix everything and simmer for about five minutes

Mix all the necessary spices in a bowl in the required proportions.

As soon as the meat is cooked and soft, add water and add the prepared rice. Stir so that the cereal does not form lumps

Pour nuts, tomato and onion mixture into the mixture

Add bay leaf and pepper. Stir the spice mixture from a bowl. Add chopped garlic here. Stir and cook for another 10 minutes.

When ready, cover with a lid and remove from heat. Let it brew for about 10 - 15 minutes.

Pour the soup into serving bowls and scatter chopped herbs over each serving.

Bon appetit, stay more positive!

Kharcho with meat and rice in a slow cooker

A multicooker is an excellent kitchen assistant that will do all the main work. Therefore, if you don’t have time to sit in the kitchen for a long time, but want a rich soup, this recipe is ideal.

• pork – 500 gr.;
• two onions;
• one carrot;
• two sweet peppers;
• two tomatoes;
• rice – 1 multi-glass;
• a couple of potatoes;
• 2 liters of water;
• one small head of garlic;
• vegetable oil for frying;
• salt, pepper – 0.5 tsp;
• a couple of laurel leaves;
• khmeli-suneli - to taste;
• greens - for decoration.

Time: 1 hour 50 minutes.

Calories: 80 calories per serving

Recipe for pork kharcho with rice in a slow cooker step by step:

• Rinse the meat with water and dry. Cut into pieces 3x3 cm. Peel all vegetables, remove seeds from peppers and rinse. Cut the onion and pepper into medium pieces, grate the carrots, peel the tomatoes and chop them;
• Turn on the multicooker to the “Frying” or “Baking” modes (depending on the multicooker model). Add oil and fry the meat for half an hour. Then add all the vegetables to the meat and fry for another 20 minutes. Vegetables and meat must be stirred from time to time;
• Rinse the rice well with water, cut the peeled potatoes into small pieces. After the vegetables and meat are ready, turn off the “Frying” mode and add potatoes and rice to them, add 1.5 liters of water, add spices. Set the multicooker to the “Stew” mode for an hour and a half (the time depends on the power of the multicooker);
• Peel and chop the garlic. Place the garlic, bay leaf and remaining spices along with the herbs into the soup 15 minutes before the end;
• Leave the soup to simmer and then pour into bowls. Serve with pita bread. Bon appetit!

Take note of the merchant's meat recipe - our recipe will yield a chic, juicy dish with a sour-spicy taste.
Take note of the recipe for delicious boiled sausage, prepared at home. Try it!

Oatmeal recipe for weight loss - these recipes will help you keep fit.

Kharcho with chicken and rice

I know, I know that the classic kharcho recipe is prepared without potatoes. Well, I really wanted to add it to this chicken broth recipe. And you’ll probably say, what kind of Georgian chicken kharcho is it? But why not, let’s try it, because the main thing is that it’s delicious. And it will be delicious, I know it, because I’ve already prepared it))).

The second point, when I prepared according to this recipe, I did not find the main kharcho sauce - Tkemali (it was simply already late in the evening and the shops were closed). I thought about what to replace it with and settled on lemon juice. After all, like the sauce, it is also sour.

To prepare chicken kharcho we will need:

• Of course, chicken is for a rich broth.
• Potatoes - 3 pcs.
• Rice - 0.5 cups
• Carrot - 1 pc.
• Onion - 2 heads
• Garlic - 5-6 cloves
• Tomato paste - 1 tbsp.
• Lemon
• Khmeli-suneli - 2 tbsp. l.
• Greenery
• Salt and pepper to taste.

So, we need a rich broth, so in addition to the chicken itself, we’ll throw 1 carrot, 1 onion and a bunch of herbs into the water. We will cook for about 1 hour.

After an hour, remove the vegetables and a bunch of herbs from the pan. They have released all the juices into the broth and can therefore be discarded. We take out the chicken meat and let it cool.

Throw rice into the pan, cook for 8-10 minutes, add potatoes to it. Now you can add salt and pepper to the broth to taste.

Pour vegetable oil into a frying pan and fry finely chopped onions and boiled chicken.

Fry for 4 minutes and add tomato paste. Mix well.

I will not deviate from the recipe, but at this stage you could add chopped, fresh tomato and, for example, adjika.

Fry for another 3-4 minutes and add lemon juice and crushed garlic. If you have tkemali, it is better to add it to the overcook.

Stir and pour in a couple of ladlefuls of broth.

Simmer for 3 minutes and transfer the overcooked mixture to the broth.

Next, add the khmeli-suneli seasoning and check for salt. You can add hot red pepper to taste. Boil for another 2-3 minutes, add herbs and our soup is ready.

Kharcho of smoked pork ribs

This recipe is suitable for those gourmets who love very rich soups. Thanks to the ribs, the soup turns out to be very satisfying and nutritious.

• pork ribs – 500 gr.;
• two onions;
• two carrots;
• potatoes – 500 gr.;
• 4-5 cloves of garlic;
• rice – 100 gr.;
• tomato paste – 100 gr.;
• oil for frying – 50 ml;
• a pinch of salt;
• a pinch of pepper;
• bay leaf – 2-4 pieces;
• water – 2.5 liters.

Time: 1 hour 40 minutes.

Calorie content: 120 kcal. per serving.

How to prepare the dish:

• Wash the ribs and cut them into pieces that are convenient to eat. Place a pan of water over medium heat, add the ribs and leave to cook for one hour;
• Peel one onion and carrot, rinse and add to the broth. Add spices and bay leaves;
• Peel the remaining vegetables. Grate the onion and carrots and chop the garlic in a press;
• Add oil to the frying pan, heat it up and add the tomato paste. Then, add garlic to the hot pasta, wait until it gives off its aroma to the paste and add onion. Fry the mixture for about 5 minutes, and then throw in the carrots. Simmer for 15 minutes over low heat, remembering to stir. Then add broth and simmer for another 5 minutes;
• Add peeled and cut into pieces potatoes to the boiling broth. Rinse the rice and add to the potatoes. As soon as the broth boils again, taste for saltiness and cook for 20 minutes;
• Transfer the roast to the soup and cook the soup for about 5 minutes.

How to properly cook lamb kharcho

Although it is believed that kharcho is beef soup, I want to try different versions of meat. Now we will prepare lamb soup.

The basis of kharcho is a rich broth. This time I want to make broth using fried lamb. If you haven't tried this yet, I recommend you give it a try. That is, we first fry the meat in a frying pan and then put it in water.

Compound

• Mutton
• Rice - 200 gr.
• Onion -1-2 heads
• Garlic - 6 cloves
• Walnuts - 50 grams
• Tkemali - 2 tbsp. l.
• Tomatoes - 3-4 pcs.
• Chili pepper - 1 pc.
• Greenery
• Khmeli-suneli - 2 tbsp.
• Salt and pepper to taste.

So, fill the fried meat with water and turn on the gas.

While the broth is cooking, we can do the vegetables. Let's cut the onion.

The broth will boil for about 50-60 minutes and you can add rice to it.

Salt the broth to taste.

We will also add tomatoes to the broth. Fresh tomatoes can be replaced with canned ones.

We also add the onion to the broth.

Now if you like it spicy, add some chili peppers and you can cut some chilli peppers.

The next step is very important in preparing kharcho soup. We need to grind the walnuts with garlic. The resulting mass is added to the soup.

Without the seasoning khmeli-suneli, kharcho cannot be prepared. We also throw it into the soup.

Well, what is kharcho without tkemali? Add 2 tablespoons of this sauce.

Mix. Agree, it turned out beautifully. And how it boils, what colors and aroma.

Boil for 10 minutes, make sure the rice is ready. Let's try again for salt, if everything is ok, then add the herbs and turn off.

Greens can be added to already poured cups.

Everything is ready, everything is on the table!

Cooking secrets

There are many varieties of this soup, its recipe can be changed and adjusted to your taste. Like any dish, kharcho has its own cooking secrets:

1. Instead of tomatoes, you can add a little tomato paste or good quality homemade thick tomato;
2. You can also add satsebeli sauce as a spice; it will add a slight sourness to the soup;
3. To make pork soup less fatty, you can use olive oil instead of vegetable oil;
4. Spices can be varied in proportions and types based on your taste. It turns out especially tasty if you add: suneli hops, cloves, cinnamon, hot pepper, marjoram, basil, cardamom;
5. Kharcho soup can be cooked in a cauldron, then it is best to use lamb fat as a meat component.

Kharcho soup has long left Georgian cuisine and become an international dish. Easy to prepare and incredibly delicious, it’s a great choice for any feast or simple lunch.

Pork kharcho with rice

Pork kharcho soup with rice is a thick and satisfying, aromatic Georgian soup. Georgian cuisine is famous for its excellently tasty dishes; many people like their appetizing and spicy aroma. The abundance of garlic, herbs and oriental spices gives the food a piquant and spicy taste. Russian cuisine has borrowed many recipes from its Caucasian neighbors. A striking representative of Georgian cuisine is kharcho soup. Traditionally, the hearty soup is made from rice, beef and walnuts in a sour base of tklapi (dried plums). But what should a modern housewife do if she wants to cook a tasty and unusual first course, but at home she only has pork? Write down a unique recipe for pork kharcho soup with rice; every housewife should have it on hand.

Ingredients:

• tomatoes – 2 pcs.;
• water – 2.5 l;
• pork fillet – 450-500 g;
• rice – 100 g;
• bay leaf – 1-2 pcs.;
• sunflower oil – 2 tbsp;
• garlic – 30 g;
• salt pepper;
• tomato. paste – 30 g;
• cilantro – 1 p.;
• hops-suneli – 20-30 g;
• medium-sized onion – 1 pc.;
• walnut – 2-3 tbsp;
• red pepper.

How to cook pork kharcho with rice:

Wash the meat thoroughly and cut it into small pieces. Next, add water and bring to a boil. After the foam forms, you need to remove it with a slotted spoon. Some housewives, in order for the meat broth to be crystal clear, drain the water after boiling. And then they transfer the meat into clean water and continue to cook there.

Cook the pork over medium heat until cooked (about 1.25-1.5 hours). During cooking, the water will evaporate a little, so before you start adding other ingredients of the soup, add water to the pan to the original level. Wash and soak the rice. Clean and chop the walnuts. Peel the onion and chop finely. The onion needs to be fried in a frying pan with vegetable oil. We remove the skins from the tomatoes, to do this we scald them with boiling water. Cut them into small pieces. After the pork is ready, add the rice to the water.

After 10 minutes, add fried onions, finely chopped cilantro, pepper, suneli hops, tomatoes and bay leaves to the broth. After 5 minutes, add red pepper, walnuts, garlic, salt and tomato paste to the soup. It is better to chop the garlic with a garlic press. In five minutes, the delicious soup is ready.

Advice: after preparing the kharcho, you should not immediately pour it into plates and start eating; the kharcho soup with rice should sit (about 1 hour).

Kharcho soup, prepared according to the original recipe, is a very hot and spicy dish. This recipe for pork kharcho soup with rice does not indicate the exact amount of spices added: salt, suneli hops, black and red pepper. And this is no coincidence. Since this is an adapted method of preparing kharcho, the housewife decides for herself how spicy she wants to make the soup.

Now you know how to cook pork kharcho with rice and you can delight your loved ones with culinary masterpieces.

Original recipe with photo

Before creating the dish, you will need to prepare a frying pan, a saucepan and strain the water in advance. For convenience, you can use a brush to distribute the oil. To finely chop onions, you will need a board and a well-sharpened knife. A home mill is used to grind peppercorns. When these devices are ready, you can start creating the dish. By following the presented recipe step by step, you can create a hearty meat soup for the whole family. The dish is easy for even novice cooks.

Algorithm for how to prepare hearty pork kharcho soup step by step:

• Pour 2 liters of water into the pan. Cut the thawed pork into cubes approximately 3 by 3 cm in size. Place them in cold water. Cook the meat for about 40-50 minutes over medium heat. During this time, the pieces of pork will boil and a broth will form. If you want to make soup on the bone, it is enough to cook the meat for 30 minutes. You can add celery root to the water for flavor.

• When about 40 minutes have passed since you started cooking the pork, skim off the pork fat from the surface of the water. It is necessary for sautéing onions. Rinse the vegetable thoroughly, cut into half rings or small cubes and place in a frying pan greased with vegetable oil and pork fat.

• Rinse the rice and add to the broth. Set the timer for 30 minutes: that’s how long it takes to cook it.

• Add a tablespoon of cornmeal to the onions. Fry for about two minutes. When the onion turns golden brown, add crushed black pepper and walnut powder. You also need to add dried coriander and a bay leaf. After another half a minute, you can transfer the contents of the frying pan into the cooking broth.

• Prepare tomato paste, suneli hops, chopped red pepper and cinnamon. When, according to the timer, the rice has been cooking for 20 minutes, add the listed products to the pan.
• After another 5 minutes, add the garlic. Let the soup simmer over low heat for 5 minutes. Remove the pan from the stove and leave covered for 15 minutes.

The dish is ready. Salt, which is added to taste, can be poured into it when serving.

Tip: If you want the pork to retain its juiciness, it is better to salt the broth after about 30 minutes from the moment you start cooking the meat.

The recipe for Georgian potato soup is slightly different. A simple step-by-step recipe with potatoes is presented in the video. It shows that kharcho can be made with the addition of sausages.

Pork kharcho soup with rice

An excellent soup for lunch: aromatic, bright, appetizing! Pork kharcho soup with rice is a wonderful variation of the famous Georgian soup. Kharcho is a very appetizing and aromatic soup, it is prepared with spices, walnuts and garlic. A mandatory ingredient is coriander (cilantro), both dry and fresh. Khmeli-suneli is an excellent spicy addition to pork kharcho with rice. The soup turns out to be very rich, spicy, tasty, with an excellent nutty note and garlic aroma.

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How to cook kharcho soup in a slow cooker to make it delicious

We have looked at quite a few options, but we completely forgot about one more. I suggest you consider the recipe prepared in a slow cooker. Quite a good idea and very convenient by the way. Agree that cooking with such an assistant is not only easy, but also very convenient. Just add all the ingredients and wait for the right time, and the kharcho is ready.

All cooking is described step by step. So, the recipe is accessible not only to experienced housewives, but also to novice cooks.

In my opinion, we got a good selection. I hope that each of you will find what you were looking for. All recipes are available and do not require any additional costs from you. So cook for fun.

This is where I end, I wish you more delicious days and bright mood. See you again!

Kharcho soup is a traditional Georgian dish, the name of which translates as “beef soup.” However, the use of other types of meat is also allowed. Thus, the recipe for pork kharcho soup with rice is in no way inferior to the recipe using beef. On the contrary, the dish becomes more tasty and aromatic during the cooking process, and is also budget-friendly, since pork is cheaper than beef.

Before following the classic recipe for kharcho with pork rice, it is important to make sure that this dish will appeal to guests and household members. The main asset of Georgian national cuisine is distinguished by its spicy, slightly pungent taste due to the addition of many spices. If you like these recipes, you can safely start preparing the soup.

Ingredients and how to cook

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ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 40 min

Step-by-step preparation

Step 1:

To prepare pork kharcho soup with rice, take the ingredients from the list: pork, rice, carrots, onions, garlic, tomatoes, tomato paste, sunflower oil, walnuts, seasoning, cilantro, salt.

Step 2:

Pour water over the pork, bring to a boil, skim off the foam and add coarsely chopped carrots, a piece of onion, and herb stems. Cook the broth with roots for about half an hour over low heat. Remove the roots and cut the meat into small cubes.

Step 3:

Fill the round rice with water, rinse well in several waters so that the starchy powder is washed off and the rice is crumbly. After 30 minutes, add the rice to the broth. Cook at a low boil and add salt to taste at the end.

Step 4:

Dice the onions and carrots.

Step 5:

Heat the oil and make a dressing for the soup: first fry the onion until transparent, then add the carrots, simmer with a small amount of broth.

Step 6:

Add tomato paste and let it simmer a little along with the vegetables.

Step 7:

Immerse the pomilor in boiling water and remove the skin. Cut the tomatoes into small cubes. Add them to the dressing and simmer until the tomatoes are softened.

Step 8:

Wash the walnuts, sort out the partitions and chop them in any way. I like the nuts to be felt, so I chop them finely with a knife without turning them into powder. Add nuts to kharcho.

Step 9:

Add tomato dressing and khmeli-suneli to the kharcho. Simmer for another 10 minutes on low heat.

Step 10:

Peel the garlic and crush it with a garlic press, finely chop the cilantro and green onions. Add to the soup and turn off the stove. Infuse the kharcho for 10 minutes under the lid.

Step 11:

Serve hot with finely chopped cilantro.

Option 1: Kharcho soup with rice - classic recipe

Kharcho soup with rice is hearty, rich, aromatic and simply incredible in taste, it will satisfy your hunger in an instant, rest assured. Today we will prepare kharcho soup with rice; we will give preference to beef as meat. In general, you can use any meat - lamb, chicken and even pork - it all depends on your preferences.

Kharcho soup is cooked without adding potatoes, which is unusual for our soup recipes, but believe me, the soup comes out so rich, with a silky yushka structure, that potatoes would simply be superfluous here. Serve the kharcho with a handful of chopped nuts. The color of the soup is amazing, I hope you like it.

Ingredients:

• Water – 2 l
• Beef – 0.5 kg
• Rice – 1 cup
• Onions – 2 pcs.
• Carrots – 1 pc.
• Walnuts - a handful
• Salt, pepper - to taste
• Khmeli-suneli – 1 tbsp.
• Bay leaf – 1 pc.
• Vegetable oil – 3 tbsp.
• Tomato paste – 1 tbsp.
• Kiza, dill – 4 sprigs each

Cooking process

Prepare all products according to the list. Choose a good piece of beef or veal, rinse the meat under cool water, and dry. Cut the meat into small pieces. Next, fry the meat in a frying pan until

Boil water on the stove, lower the meat and cook the broth for about one hour and a half over low heat.

During the cooking process, season the broth with salt, add pepper and suneli hops, and throw in a bay leaf.

Meanwhile, prepare the vegetables - peel a couple of onions, rinse and dry. Cut the onion into small cubes.

Peel, wash and dry the carrots. Grate the carrots on a medium grater.

Fry the vegetables in a spoon of vegetable oil, then add tomato paste to the pan. Our version uses homemade paste; you can add tomatoes chopped in a blender. Add some broth from the pan to the pasta.

Simmer the dressing for a couple of minutes.

When the rice is ready, transfer the dressing from the frying pan into the pan, add a handful of nuts, crushed in a coffee grinder, to the pan. Next, throw the chopped greens into the pan.

Let the soup sit for a couple of minutes, pour into bowls and sprinkle with nuts - serve hot.

Kharcho according to the classic recipe

Now I want to tell you about another equally interesting cooking option. We will cook according to the classic recipe, but at the end of cooking there will be a surprise and a completely unexpected one. We will add pomegranate juice to the kharcho, which will give the soup some sourness and amazing taste.

• pork meat - 600 gr.
• carrots - 2 pcs.
• tomatoes - 2-3 pcs.
• rice - 1 cup
• pomegranate juice - 200 ml.
• tomato paste - 2 tablespoons
• onion - 1 pc.
• garlic - 4-5 cloves
• salt, khmeli-suneli - to taste
• cilantro - bunch
• zira - pinch

1. Let's start preparing the broth. Rinse the meat thoroughly under running cold water. Place in a deep saucepan and fill to the very top. Bring to a boil, remove the resulting foam.

Reduce the heat to minimum, but make sure that the meat continues to simmer slightly. Salt it and cook until done. If necessary, remove the foam again. This way our broth will turn out transparent.

2. Prepare the frying. Cut the onion into thin half rings or fine crumbs. Peel the carrots and grate them. Pour a small amount of vegetable oil into the frying pan and heat it up. Then add the prepared vegetables and fry them until cooked.

Add finely chopped tomatoes here and mix everything thoroughly.

Remove the skins from the tomatoes before adding them to the frying pan. This is done very easily; we make two cuts on the back side. Place the vegetable in a plate and pour boiling water over it. Leave in this position for 2 minutes, and then carefully remove the film.

Our meat is ready, take out the pulp and leave it to cool on the table. Strain the broth.

3. Wash the rice very thoroughly to remove all the starch from the grain. Pour it into the boiling broth. Place the prepared roast here and mix thoroughly.

Bring the rice to readiness. Pour in pomegranate juice (preferably use freshly squeezed). Add tomato paste and mix thoroughly.

The soup is almost ready, so add the following types of seasonings: suneli hops, cumin seeds (first grind in your hands), salt if necessary. Mix everything and bring to a boil.

At the end of cooking, add chopped garlic and cilantro. This will give our kharcho an even richer aroma and taste. It is preferable to serve this dish with sour cream.

Option 2: Quick recipe for chicken kharcho with rice

Kharcho without meat is not tasty. If time is short, you can use a bird. In this version of the recipe for chicken and rice kharcho, you can use breast or thighs.

Ingredients

• 800 g chicken;
• 150 g rice;
• 90 g onion;
• 70 g nuts;
• three tomatoes;
• 30 ml oil;
• one carrot;
• 4 cloves of garlic;
• cilantro and seasonings.

How to quickly cook chicken kharcho

It is better to immediately cut the bird into portioned pieces, so as not to take it out later and waste time. Place it in a saucepan, add a couple of liters of water, cook the chicken broth for no more than half an hour, do not forget to remove the foam.

After half an hour, add the washed rice, be sure to stir so that nothing sticks to the bottom.

Place a frying pan, add a little oil, add onions, fry, add carrots, and cook together. Grate or chop the tomatoes and add. Simmer for about five minutes.

Finely chop the nuts and add to the almost finished rice. Let it simmer for two minutes, add vegetables from the frying pan. Salt and pepper the kharcho and let it simmer for a couple of minutes. Add cilantro and garlic and, without letting them boil, immediately turn off the stove.

If chicken breast, that is, fillet, is used for the broth, then the rice can be added after just two minutes of boiling, that is, the cooking time for the kharcho will be even shorter.

Option 3: Kharcho with potatoes and rice

One of the most popular options is kharcho soup with potatoes and rice. It turns out nourishing, tasty, and not very expensive. Potatoes are available in every home. You can cook with absolutely any type of meat at your discretion.

Ingredients

• kilogram of meat (lamb, pork, beef);
• three potatoes;
• two onions;
• 3-4 tomatoes;
• head of garlic;
• 0.5 tbsp. rice;
• 3.3 liters of water;
• a little oil;
• cilantro, suneli hops, allspice.

How to cook

Place the meat in cold water and send it to cook. Throw in allspice. As soon as foam appears, and it definitely will, you need to collect everything. Cook until the meat is soft, then remove it and cut into pieces.

We peel the potatoes, cut them, throw them into the broth, you don’t have to return the meat yet, let the pieces retain their shape. Cook the potatoes for about ten minutes, then add rice and salt.

Fry the onion in oil, add chopped tomatoes. Sometimes carrots are also placed here, then it needs to be sautéed with onions, then seasoned with tomato. Fry together, add suneli hops.

Check the rice, as soon as it is cooked, remove the meat and vegetables from the pan. Boil.

Chop the garlic. Add cilantro, which is often replaced with parsley, to the pan. Turn off the stove and let the kharcho stand for a while.

By the way, this version of kharcho can be served with sour cream or mayonnaise, unlike other types of soup, with which popular additives are not always combined.

Option 4: Pork kharcho with rice (ribs)

One of the most satisfying options for kharcho with pork and rice. To prepare it, you can take any meat, here for example ribs. They are convenient because they are immediately cut into portions.

Ingredients:

• 800 g ribs;
• 100 g round large rice;
• 2-3 tomatoes;
• a pair of onions;
• spoon of pasta;
• one carrot;
• 2/3 tbsp. nuts;
• cilantro, hops-suneli;
• a head of fresh garlic;
• 50 g fat (you can use butter).

Step by step recipe

In a large saucepan, fry chopped onion and carrots. First add tomato paste. After a minute it will reveal color, pour in grated or diced tomatoes. Simmer until then. Until the rice is cooked.

Chop the nuts, add them to the pan with rice, and add salt to the kharcho. After two minutes, add the vegetables. Simmer everything together over low heat for another ten minutes.

There is just time to peel and chop the garlic and chop the herbs. Season the nut soup with pork and rice, turn off the stove.

You can cook kharcho not only with fresh pork and rice, but also with the addition of smoked meats. It is enough to throw a couple of ribs or other pieces into the pan for the Georgian soup to reveal new aromas.

Spicy soup Kharcho with pork and tkemali sauce “At home”

The peculiarity of this dish is its bright nutty taste, which will be imparted by the fenugreek seasoning Utskho-Suneli.

• pork - 250 g;
• long grain rice - 0.5 cups;
• bell pepper - 0.5 pcs.;
• hot chili pepper - 1 pc.;
• garlic - 2 cloves;
• tomato paste - 1 tbsp. spoon, tkemali sauce - 1 teaspoon;
• Utskho-suneli, Georgian salt, dried cilantro - 0.5 teaspoon each;
• several sprigs of fresh herbs.

Pour cool water over the pork meat, cut into 4 pieces, and break the bay leaf. Cook for about an hour, remembering to skim off the foam. In the meantime, cut the peeled onion into half rings, cut the sweet bell pepper into cubes, also hot chili, and sauté in vegetable oil in a saucepan. Add tomato paste and simmer for 5 minutes over low heat. Pour the cereal into the pan shortly before the meat is ready.

When the rice is cooked, transfer the stewed vegetables from the pan. Now add chopped garlic, tkemali, and dry spices to the soup. Finely chop the greens, pour into the kharcho and remove from the stove. Serve in portioned plates, garnished with herbs.

Option 5: Lamb kharcho with rice

A rich version of Georgian kharcho with lamb, rice and walnuts. The ingredients indicate simply seasonings; you can use a khmeli-suneli mixture or choose something else to suit your taste.

Ingredients

• 1.5 kg lamb;
• 1.5 tbsp. rice;
• 5 onions;
• 200 g nuts;
• 1 carrot;
• 2 peppers (bell peppers);
• 150 g tomato paste;
• oil, spices, garlic.

How to cook

Wash the lamb, add three and a half liters of water. Prepare a rich broth. After this, take out the lamb, cut it, and add washed rice instead.

Chop the onion into strips, carrots and peppers in about the same way. There are a lot of vegetables, so we take the largest frying pan. Heat the oil, fry the onions and carrots, add the pepper, and after another two minutes the pasta. Lightly fry with tomatoes, scoop out a ladle of broth and add to the sauté.

Chop the nuts, throw them into the pan, return the meat, let it boil well, add the vegetables with tomato paste.

Grind the herbs, garlic, prepare seasonings. Place it all in a saucepan and stir. Kharcho is ready!

This recipe makes a lot of soup. If the family is small or the dish is being prepared for testing, then it is wiser to make half the norm.

Option 6: Pork kharcho soup with rice

Another recipe for pork kharcho with rice, but the technology here is different. It is best to prepare this soup in a cauldron; the meat will roast appetizingly in it, and the broth will delight you with a magical taste.

Ingredients

• 600 g pork (pulp);
• 120 g rice;
• 5 cloves of garlic;
• 1 tsp. khmeli-suneli;
• 0.5 tbsp. nuts;
• 120 g onion;
• 200 g tomatoes;
• 1 carrot.

How to cook

Fry the dressing in a frying pan: sauté the onions and carrots, add grated tomatoes or replace them with paste, and let simmer.

A couple of minutes before the rice is ready, add nuts to the rice, let it simmer, add vegetables and spices. Let's turn down the fire. Simmer the kharcho under the lid for about ten minutes. Turn off the stove, open the cauldron, add garlic and herbs. Let the kharcho soup sit for a little longer.

You can also cook kharcho with ribs in the same way, that is, pre-fry them. Because they produce a lot of fat. Some can be removed before adding boiling water and used for frying vegetables.

Recipe: Soup “Kharcho” - “with pork”

Everyone in our family loves Kharcho soup.
Of course, classic Kharcho is usually prepared with lamb. But with beef or pork it turns out no worse. Thanks to garlic and khmeli-suneli seasoning, the soup always turns out very tasty and aromatic. First you need to wash the pork and cut it into small pieces. I always use meat with bones, but you can also use pork pulp.

Then fill it with cold water and cook over low heat. When the broth boils, remove the foam.

Next, while the meat is cooking, you need to cut the vegetables, carrots into strips, and finely chop the onion.

And grate the tomatoes on a coarse grater.

And fry the carrots and onions in sunflower oil until golden brown.

Then add tomato paste and grated tomatoes to the vegetables. And continue to simmer for another 10-15 minutes.

When the meat is almost ready, add washed rice with the kharcho and cook for 10 minutes.

The garlic must be passed through a garlic press, and the parsley must be finely chopped.

10 minutes before readiness, add fried vegetables to the soup and continue cooking.

And at the very end, add garlic, hop-suneli seasoning, herbs and turn it off. Let the kharcho steep for at least 30 minutes and you can serve.

Option 7: Kharcho with beef and rice

To prepare kharcho soup with rice and beef, you can use meat on the bone. It produces the richest broth. Rice, as it should be, is better to take large and round.

Ingredients

• kilogram of beef (more possible);
• 5 tomatoes;
• 4 spoons of pasta;
• 4 onions;
• a glass of round rice;
• 0.3 tbsp. oils;
• 3 bell peppers;
• a bunch of cilantro;
• head of garlic.

How to cook

Fill the washed beef with water and make broth. Remove the meat and add washed rice. We cut the beef, remove the bone.

Chop the onion into half rings, fry until golden brown, do all this over high heat. Add the pepper, cut into large strips, continue to fry, add the paste, and after a minute, the tomatoes. Now turn down the heat and simmer the vegetables until soft.

We transfer everything from the frying pan into a pan with kharcho, add salt, and after boiling, add the beef. Let it cook for a couple of minutes, add garlic and herbs, turn off the stove.

All kharcho recipes include fresh garlic. But if you don’t have it at home, then feel free to replace it with a dried analogue. In this version, you can even bring the garlic to a boil, but it’s better to just let the kharcho sit for a little longer.

Serving options

If you want to create the atmosphere of a real Georgian lunch, you should pour the soup into deep clay plates. You need to warm them up first by putting them in the microwave for a minute. Traditionally, several pieces of boiled pork are placed at the bottom of the plate, which is filled with broth.

Fresh herbs, cut into large pieces - cilantro and parsley, are laid out on top of the soup. It is advisable to prepare a simple appetizer in the form of finely chopped onions, doused with wine vinegar and matsoni drink. Onions soaked in these seasonings are placed in the soup, and fresh Georgian lavash is dipped into the remains of matsoni and wine vinegar.

Fact: Bread and other snacks are not served along with traditional kharcho.

In addition to the fact that properly prepared kharcho is very tasty and simple, Georgians believe that it prolongs life and provides the body with essential vitamins. The dish can be eaten as a main dish, as it satisfies well for several hours in advance. The soup is often cooked on the go: it turns out especially tasty in a cast iron cauldron.

Traditionally, Kharcho soup was prepared with beef. Now, at the present time, there are many different recipes for preparing such soup. Moreover, for the broth you can use not only beef, but also any other meat

I have already told you how to cook amazing Kharcho soup with beef, rich and flavorful Kharcho with lamb, and light and healthy Kharcho with chicken. In this article I want to share with you my skills in creating an incredibly tasty masterpiece with pork. For its lovers, this will be just the perfect solution as a first course. When prepared according to any of the proposed recipes, the dish turns out to be rich, nutritious and aromatic.

In each of the options, it is better for you to determine the amount of spicy ingredients yourself. If you prefer very spicy food, you can add more spicy food than the specified amount. And if it’s not too spicy, use a minimum of such products. In general, you can adjust everything a little for yourself. It won't get any worse. The result of the preparation, in any case, will be excellent, since everything is presented quite clearly and in detail. Cook with love! Make everyone happy with your great lunch.

Option 8: Kharcho soup with rice and salted tomatoes

This recipe is ideal for winter, when fresh tomatoes do not taste good, and their price is simply astronomical. For the dish, we simply use salted tomatoes or in their own juice.

Ingredients

• 700 g meat (any);
• 150 g onion;
• 400 g tomatoes;
• 1 carrot;
• a handful of nuts;
• seasonings, oil;
• 100 g rice.

How to cook

Prepare the broth with two liters of water. Cook until the meat is soft, the time will depend on the type chosen. We take out the meat, chop it, return it, add rice to it, stir, and immediately add salt, but only a little.

Chop onions and carrots as desired and fry in oil. As soon as they are browned, add chopped canned or salted tomatoes. They can be cut or ground in a blender. Simmer for five minutes.

Throw chopped nuts into the kharcho, let it boil, add vegetables. Boil for another two minutes. Season the kharcho with herbs, garlic, pepper and laurel.

Kharcho without cilantro is not kharcho, but in our latitudes these greens are very often disliked and replaced with parsley, dill and even onions. This is not correct, you can try adding cilantro in parts, starting with small portions, gradually its taste will become less outlandish.