Beef soup with rice and potatoes

This treat is considered by many to be an excellent first course for lunch. Appetizing, bright, aromatic beef kharcho soup with rice (the recipe for taste can be borrowed from the article) is one of the variants of the wonderful Georgian national dish.

Properly prepared kharcho should be much thicker than the soups that many of us are accustomed to (in a regular dish, liquid makes up about half the total mass of the product). It is customary to put a lot of pepper and spices in kharcho, which are integral ingredients of the delicacy. Traditionally, spicy beef kharcho soup is prepared. It was this meat that was used in the old days to make broth. Today, chefs often replace it with lamb, veal, pork and even chicken.

One of the main components of the classic kharcho soup is dried plum - tkemali, thanks to which the delicacy acquires a slightly sour flavor. Among its ingredients there must certainly be a walnut; without this product the 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.

Recipe for beef kharcho soup with rice

This spicy and incredibly 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 khmeli-suneli (without a slide);
to taste: salt, pepper (ground), cilantro (fresh).

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:

Place the beef in water and bring to a boil. The resulting foam must be constantly removed.
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.
When the meat is cooked, remove and cool. Separate from the pit.
During cooking, small bones may remain in the liquid, so the broth should be strained.
Grind the meat into small pieces. Transfer to broth.
Remove the skins from the onions and chop.
Peel the garlic and crush it with a rolling pin.
Chop the cilantro, then the parsley.
Add the washed rice to the broth.
Place greens and onions.
Boil for a quarter of an hour.
Pour in tkemali sauce, add garlic.
Add salt and suneli.
Chop the nuts. Add to the broth along with bay leaf and pepper.
Boil for a few minutes until the rice is done.

How to cook beef kharcho soup with rice?

The main quality of the taste of this dish is its spiciness. That’s why this dish is so popular among connoisseurs of fiery dishes. Classic kharcho soup is cooked in beef broth. It must definitely contain nuts. Prepare the meal like this:

Take about 3 liters of water into the pan and add meat, cut into medium-sized pieces. In order for the broth to turn out transparent, during cooking it is imperative to remove the dirty foam that forms on the surface of the water. The cooking time for beef kharcho soup with rice, during which the broth becomes rich and tasty, is about one and a half hours.
Then you can add tkemali to the soup (a little, just so that the broth acquires 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. Next, fry the walnuts (do not add oil!) Pound them in a mortar and add to the soup. The rice is washed and poured into boiling broth. The garlic is cut into small strips and placed in a dish, salt and spices are also added.
After this, the kharcho is left on the fire for about 8 minutes. Before serving, the finished dish must be steeped.

The dish is served hot, you can sprinkle cilantro (fresh) on top. Sour cream lovers can rejoice - it is recommended to add it to this delicious soup when serving.

Lentil soup with beef broth

Lentils will decorate soup cooked in beef broth. Like peas, lentils should be pre-soaked in water for six hours. This will make it softer and cook faster in the soup. You can choose any lentil for soup: red, orange, green.

You will need:

Beef – 300 g
(pulp for broth)
Lentils – 100 g
(any)
Carrots – 1 piece
(medium size)
Onion – 1 piece
(medium size)
Potatoes
– 3 pieces (large)
Butter
– 25 g

Preparation

The lentils are washed and left in cold water overnight (at least six hours). After this, the water is drained.
The meat is washed with running water. The meat is placed in a pan and filled with two liters of water.
Boil the broth for one hour. All this time, you should remove the accumulated foam on the surface with a slotted spoon.
A carrot and one onion should be fried. The vegetables are chopped and simmered in vegetable oil for about five minutes.
The peeled potatoes are finely chopped and added to the soup.
At this point, you can add the required amount of salt to taste, a mixture of peppers, and bay leaf. The meat is cut into fibers by hand or carefully cut with a knife, and the pieces are sent to the soup.
After this time, turn off the heat and leave the soup to steep for about twenty minutes without opening the lid.
Place a piece of butter and chopped herbs into the soup before serving.

Lentil soup made with beef broth

Simplified version

To prepare this recipe for beef kharcho soup with rice, you need the following ingredients:

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).

Ingredients for kharcho soup:

0.4 kilograms of beef on the bone
2 small tomatoes
3 small onions
80 grams long grain or round rice
fresh herbs
oriental spices
clove of garlic

How to cook beef kharcho with rice:

Let's prepare the meat for kharcho. The beef is cut (necessarily across the grain) into portions and, together with the bone, is filled with 2.5 liters of water. Then it is put on fire. When the liquid boils, the foam is completely removed from the surface, and the fire is reduced to a minimum. Beef broth simmers for an hour and a half. 30 minutes before turning off the heat, add a piece of celery root or parsley to the pan with meat and add salt to taste. After the broth is cooked, the meat is removed from it. The liquid is filtered and set aside.

Preparing the vegetables The onions are peeled, cut into cubes and fried until golden brown. When the onion turns golden, add pieces of boiled meat to the pan and fry for another five minutes. Then three tablespoons of broth are added and left to simmer for about a quarter of an hour.

While the onions and pieces of beef are stewing, cut the tomatoes and place them in boiling water for one minute. Tomatoes are removed from boiling water with a slotted spoon, and the skin easily comes off the vegetable; the peeled tomatoes are cut into small cubes and added to the onion and meat. “You can replace the tomatoes with two tablespoons of tomato paste or sauce.” The mixture is simmered for another ten minutes.

Preparing beef kharcho Place the broth on the stove and bring to a boil. A stewed mixture of vegetables and beef is poured into the boiling broth.

The rice is washed and poured into the pan, five minutes after vegetables and meat are added to the broth. Spices such as suneli hops, saffron, basil, black peppercorns, bay leaves are also added to the pan with kharcho. Ground red pepper or slices from a hot pepper pod are also added to add spiciness to the dish.

“The main thing is not to overdo it with spices and hot pepper; the kharcho should be aromatic, not spicy.”

When the rice softens, five minutes before turning off the stove, finely chopped garlic and chopped fresh herbs are added to the soup. You can take parsley, dill and cilantro. After turning off the heat, the hearty kharcho soup steeps for a short time under the lid and develops on plates.

That's all! The most delicious soup is ready. As you can see, the recipe for beef kharcho soup is not at all complicated. And it's easy to prepare. Although kharcho is considered the first course, the prepared soup, according to all the rules, should be aromatic, thick and rich, in which “a spoon is worth”, and will appeal to all household members. Bon appetit! Watch the video, classic beef kharcho recipe

Kharcho soup is a truly Georgian dish

with the addition of various seasonings, giving it a spicy and piquant taste.
To create it, you can use beef fillet or brisket with a small bone. In terms of cooking time, the dish does not take much time, and the cooking process is quite easy
.

Cooking steps

The beef bone is cooked for an hour. Then add chopped onion, salt and pepper. Add bay leaf.
The rice is soaked in water for half an hour (the grains should turn white and become soft). It needs to turn white and become soft.
Smoked meats (preferably smoked pork) are cut into medium pieces.
Then tomato paste and rice cereal are added to the broth. After the soup boils, reduce the gas and continue cooking until the rice is ready.
The garlic is passed through a press and added to the soup. At the very end, add greens (chopped) - parsley and dill.

When serving, cilantro (fresh, chopped) and red pepper (fresh or ground) are placed on top of plates.

Soup-Kharcho in Georgian - ready!

Just 10 steps and a hot, tasty and healthy dish is ready to be served. Be sure to try preparing it according to our recommendations and you will be satisfied.

Well, now a couple more tips that you also need to know. Take note.

If you cooked kharcho on a bone with meat, remove it 20-30 minutes before the end of cooking, trim the meat from it and put it back into the soup - in Georgian cuisine it is not customary to leave bones in the broth. And it is better, of course, to use fillet for making soup - without veins, bones and cartilage. There will be less hassle. And the broth is purely meat broth, not bone broth.

The amount of hot pepper and garlic is also a purely individual matter, it all depends on your taste. The only remark about this is that you can’t do without them at all, then the very idea of a spicy warming soup is emasculated. Which is difficult to do without in the winter.

Kharcho is served with lavash and sprinkled with fresh herbs (in addition to those already in the soup).

If you want to create a Georgian flavor, then at the stage of seasoning the soup with walnut paste, pour it into ceramic pots - then all the ingredients introduced into the dish after this paste are added to each pot separately. And all together they arrive in the oven, at a temperature of about 180⁰C.

That's all for me. Prepare for the health of your family and friends. Bon appetit!

Author of the publication

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Cooking

The dish takes about 2 hours and 25 minutes to create. A step-by-step recipe for Georgian beef kharcho soup provides the following sequence of actions:

The meat is cut into cubes (the pieces should easily fit into a spoon), placed in a saucepan, filled with water, and sent to the fire. Cook the meat under a closed lid over low heat for 60-90 minutes, remembering to remove the foam using a slotted spoon.
Place the rice in a bowl and add warm water.
The potatoes are chopped into cubes (small - about 1-2 cm in size); cut the onion into small pieces, chop the garlic (you can put it through a press).
The tomatoes are scalded with boiling water, then placed in cold water (so that the skin can be removed from them without much effort). Then the tomatoes are peeled and cut into small cubes.
Fry the onion in olive oil until golden brown (about 2 minutes), stirring constantly; add some tomatoes (chopped) to the soup, after which the vegetables are stewed for about 5 minutes.
Then the meat is tested for doneness, rice cereals are added to the pan (the water has been drained from it first), potatoes and the remaining tomatoes. The dish should be cooked for about 15-20 minutes until the rice and potatoes are cooked.
The contents of the frying pan are added to the soup, then pepper, salt, bay leaf, basil (dried), suneli hops are added; after this, cook the soup for about 5-10 minutes, then remove the dish from the heat, add garlic and dill (chopped).

Before serving, the kharcho should be infused under a closed lid for 7-10 minutes.

Soup with rice without potatoes

To prepare rice soup without potatoes, take certain ingredients:

two liters of water;
300 grams of chicken;
egg;
100 grams of rice;
bulb;
carrot;
salt to taste;
30 grams of parsley.

The food is prepared in this way:

The onion is chopped and the carrots are grated.
Pour water into a saucepan and bring to a boil.
Add chicken, carrots and onions to the liquid.
The rice is washed and thrown into the soup.
The finished meat is cut into pieces and returned to the broth.
Add a beaten egg to the pan and cook for 6-7 minutes.
The finished soup is salted and sprinkled with herbs.

During the fasting period, soup without meat is prepared. For it you will need:

two liters of water;
two potatoes;
four tablespoons of rice;
one bow;
one carrot;
a little vegetable oil;
spices.

The tubers are peeled and cut into cubes.
The rice is washed, immersed in boiling water for a couple of minutes, and drained in a colander.
Fry chopped onion and grated carrots in oil.
Bring the water to a boil and add overcooked rice into it.
Next they throw in the potatoes.
Cook the dish until fully cooked for 15-20 minutes.
At the end, sprinkle with herbs, salt and pepper.

How to cook soup in a slow cooker?

Beef kharcho soup with rice prepared in a slow cooker according to this recipe turns out very tasty, thick and rich. For 6 servings of the product you will need:

1 kg 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 liters of water;
100 ml pomegranate juice;
100 grams of rice;
20 grams of tomato paste;
one bay leaf;
5 grams of hops-suneli;
10 peppercorns;
to taste - salt.

Video: “Simple beef soup: recipe”

Tender, rich, satisfying, healthy - all these epithets rightfully belong to a dish that, without a doubt, should be in the daily diet of every person and this, of course, is freshly brewed soup.

There are so many recipes for making soup that you can make a new one every day throughout the year. Any country in the world can confidently say that their classic soup is the most delicious. And this, most likely, is not far from the truth, because every nation has its own food preferences.

For example, in hot Spain they give priority to gazpacho, a dish of ripe bright tomatoes and peppers seasoned with garlic and olive oil. This soup is served cold and is great in the summer.

In Germany, preference is given to nutritious, rich soups in which the main ingredient is meat or fish. A prominent representative of such a soup is eintopf. In Japan, miso soup is considered the most popular and beloved. The calling card of France is. Georgian cuisine is famous for its kharcho.

In general, as you understand, all kinds of soups are important, all kinds of soups are needed!

In this topic we offer you a fairly simple but nevertheless tasty, hearty beef soup with rice. It can be called a version of the Georgian soup kharcho.

Ingredients

Beef (shank meat) – 300 g;
Purified water – 1-1.1 l;
Round rice – 1 tbsp. l.;
Potatoes – 1 pc.;
Carrots – 1 pc.;
Onions – 1 pc.;
Bell pepper – 1 pc.;
Tomato – 1 pc.;
Celery – dried or fresh herbs;
Mixture of peppers - to taste;
Garlic – one or two cloves;
Vegetable oil – 2 tbsp;
Kitchen salt - to taste.

About technology

It takes about 2 hours 30 minutes to prepare. They work like this:

The beef is thoroughly washed, cut into portions, the onion is peeled and cut into small cubes. Parsley root is peeled and grated. Walnut kernels are crushed together with black pepper in a blender (or mortar). Parsley and cilantro are rinsed, allowed to dry, and chopped with a knife. Chili peppers are cut into thin rings. The garlic is peeled and passed through a press.
Place parsley root, chili pepper and onion in a multicooker bowl, add vegetable oil and fry 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), and added to the multicooker bowl. Then pour water, pomegranate juice, add rice (pre-washed), walnuts (chopped), pepper, add spices (suneli hops, bay leaf, salt, peppercorns), tomato paste. Select the “Soup” mode and cook under a closed lid for 1.5 hours.
After the signal sounds, add chopped cilantro, garlic, parsley to the dish and let it brew for 5-10 minutes.

Preparation

1. Wash the beef in water, cut off the veins and films from it, remove excess fat, leaving a little for richness of the broth, if any. Cut the pulp into ribbons so that it cooks faster. You can cut the meat in any way convenient for you: into cubes, into strips, or cook in a whole piece.

2. Place the beef slices in a saucepan and cover with cold water. Add bay leaves and peppercorns. Place on the stove and boil for 2 hours, remembering to remove the foam 5-10 minutes after the water boils in the container, otherwise you will end up with a cloudy, dirty broth.

3. While the beef is cooking, peel the carrots along with the onions, cut both vegetables into small cubes and sauté in sunflower oil for 5-7 minutes. Wash the rice and add it to the pan with the meat after it is cooked along with frying. Don't forget to add salt and pepper, add chopped dill or parsley.

A rich and very satisfying soup with beef and rice will surely please men - there really is a lot of meat in it!

Sauteed fresh tomatoes and bell peppers will be a great addition to this soup. If they are not available, tomato paste will do. For taste, you can add a little lecho to the roast.

And the soup owes its unusual spicy taste and aroma to the khmeli-suneli seasoning.

About choosing meat

Classic kharcho soup usually uses beef, which is one of the most popular types of meat. It is not only incredibly tasty, but also a very healthy product, rich in iron and proteins. Beef meat helps saturate the body's cells with oxygen, so it is very useful for people who engage in physical activity. However, not all housewives know how to choose good beef.

Experts recommend choosing young meat, which is softer than the meat of an adult animal, which is bright red in color. To ensure the tenderness of the beef in the soup (as in any of the other dishes), it is marinated. The addition of bay leaf brings out the flavor of the beef. The freshest beef on the bone should be used. Some recipes recommend using high-fat meat, but experienced cooks believe that this is not entirely correct. Using beef that is too fatty is not particularly healthy, and the high percentage of fat in the meat prevents its full flavor from developing.

Vegetable soup with beef broth

Vegetable soup cooked in beef broth is not only tasty, but also a very healthy dish.
.
It is very easy to digest, but at the same time gives a feeling of satiety and energy. This soup is ideal for children and
those on a diet.

You will need:

Beef – 300 g
(pulp without bone)
Potatoes – 4 pieces
(large size)
Carrots – 2 pieces
(medium size)
Onion – 1 piece
(medium size)
Green beans – 200 g
(frozen)
Any vegetable oil
Fresh chopped herbs

Preparation:

The beef is poured with cold water and placed in a saucepan on the fire. Cook the meat for about an hour until the broth is ready.
After an hour of frying, start preparing the frying: finely chop the onion and grate the carrots. Vegetables are sent to vegetable oil and fried in a frying pan until golden brown.
The meat is removed from the broth. Frying, peeled and diced potatoes, and green beans go into the pan.
The meat is cut into pieces with a knife or torn into fibers by hand and added to the soup.
Cook the soup over moderate heat for about twenty minutes, add chopped herbs to the pan before serving.

Vegetable soup cooked with beef broth

Other recommendations

As for the broth on which kharcho is prepared, experts have still not come to a consensus. Some cooks believe that the broth must be drained after the first cooking, since it contains many harmful substances found in meat. Others say that the very first broth contains essential microelements and amino acids.

To prepare kharcho soup, you can use any type of rice, but it is still better to opt for short-grain rice. The rice must be thoroughly washed in water, after which it must be soaked for half an hour.

The original kharcho recipe uses an additive called 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 preparing kharcho is chosen to be hard and dry. Sprouted cloves will not work. Fresh herbs should be thoroughly washed.

Soup - kharcho with tkemali sauce

Real Georgian soup on your table - hot, spicy, rich and very tasty!

Ingredients:

beef – 500 g
rice - 100 g
nuts - 100 g
tkemali sauce - 3 tbsp. l.
onion - 1 pc.
sweet pepper - 1 pc.
ground red pepper
hops - suneli
garlic - 4 cloves
tomato paste – 60 g
cilantro
Bay leaf
salt.

Preparation:

Boil the meat with salt and bay leaf.

Prepare vegetable dressing: finely chop the onion and fry in oil. Add tomato paste, chopped walnuts and garlic. Simmer slightly and remove from heat.

Remove the finished meat from the broth, cut into pieces and return to the pan.

Bring to a boil and add washed rice.

Cut the pepper into strips and add to the pan.

When the rice is almost ready, add tkemali sauce and vegetable dressing with nuts. Bring to a boil and add hops - suneli, ground red pepper and cilantro to the soup.

Boil for a few minutes and remove from heat.

The hearty taste of kharcho soup with plums has a unique taste and special aroma. Be sure to prepare it and please your loved ones.

Ingredients:

beef – 500 g
onion - 2 pcs.
garlic - 3 cloves
tomatoes - 2 pcs.
rice - 100 g
plums - 100 g
black peppercorns
cilantro
parsley
dill
salt.

Preparation:

Cut the beef into pieces and boil until cooked.

When the meat is cooked, add chopped onions and garlic, sour plums, rice and pepper to the broth. Cook for half an hour.

A few minutes before the end of cooking, fry the tomatoes cut into pieces in oil and add them to the soup.

Boil for no more than 5 minutes. Add chopped cilantro, dill and parsley to the soup. Boil. The soup can be served.

Traditional Georgian soup will not leave anyone indifferent. Don't have all the required ingredients? Prepare a simplified version of kharcho soup. It turns out very tasty.

Ingredients:

beef – 500 g
rice - 80 g.
potatoes - 2 pcs.
tomatoes - 2 pcs.
onion - 1 pc.
garlic - 3 cloves
olive oil - 1 tbsp. l.
tomato paste - 4 tbsp. l.
parsley
Red pepper
salt.

Preparation:

Cut the meat into pieces and cook until done.

Wash the rice, cut the potatoes into cubes, chop the onion and garlic.

Peel the tomatoes and cut into cubes.

Place potatoes, rice and half the tomatoes into the pan with the prepared meat. Cook until potatoes and rice are done.

Fry the onion in a frying pan with the remaining tomatoes and tomato sauce. Simmer for 5 minutes and place the roast in a pan.

At the end of cooking, add garlic and chopped herbs. Bring to a boil and remove from heat.

One of the most delicious first courses is kharcho. And Georgian kharcho with green tkemali is simply delicious.

Ingredients:

beef on the bone - 500 g
green tkemali - 100 g
onion - 1 pc.
rice - 100 g
garlic - 3 cloves
roasted walnuts - 100 g
potatoes - 1 pc.
cilantro
hops - suneli
ground pepper
dry chili pepper - 1 pc.
1 small bunch of cilantro
salt.

Preparation:

Boil the meat until done.

Chop the potatoes and onions and add to the broth. After a few minutes, add washed rice, chili pepper and suneli hops.

Grind nuts, garlic, herbs and tkemali in a blender.

Once the potatoes and rice are cooked, add the mixture to the pan. Bring to a boil and remove from heat.

After half an hour, the soup can be served.

For red tkemali, take the fruits of wild blackthorn and add dry herbs and spices. Green tkemali is prepared from green, bitter wild plum or from not quite ripe cherry plum, which is called “tkemali” in Georgia. Aromatic fresh herbs are added to green tkemali. Therefore, green tkemali has a special aroma and taste.

A huge amount of spices make kharcho soup incredibly tasty. Spare no time and effort, be sure to treat your family to real Georgian kharcho.

Ingredients:

beef - 1 kg
round rice - 100 g
onions - 3 pcs.
carrots - 1 pc.
cilantro and parsley roots
celery stalk - 1 pc.
tomatoes in their own juice - 400 g
Tkemali sauce - 2 tbsp. l.
garlic - 5 cloves
cilantro
parsley
bay leaf - 2 pcs.
cinnamon - 1 pc.
clove buds - 4 pcs.
peppercorns
dried chili pepper - 3 pcs.
coriander seeds - 1 tsp.
Dill seeds
dried parsley
dried basil
ground coriander
dried marjoram
black pepper
salt.

Preparation:

Boil the meat with the addition of coarsely chopped carrots, whole onions, bay leaves, parsley and cilantro roots, celery and ground pepper.

When the meat is ready, remove the vegetables from the broth. They won't be needed anymore.

Cut the meat into cubes. Do not remove meat from ribs.

Add washed rice to the broth.

Fry coarsely chopped onion in oil. Add boiled meat and fry well. Pour the tomatoes in their own juice, Tkemali sauce, all the spices, coriander seeds, ground black pepper and dried herbs into the pan. Simmer for 5 minutes. Add finely chopped garlic and salt to taste.

Send the fry into the broth. Boil for 5 minutes. Pour into plates.

Saffron is the most expensive spice in the world, red basil, the aroma of which resembles the smell of allspice, paprika, ground coriander, exotic sumac and fiery adjika make kharcho soup not just tasty, but incredibly tasty. Treat your dearest guests to a fragrant dish.

Ingredients:

beef – 500 g
carrots - 1 pc.
onion - 2 pcs.
rice - 100 g
red basil
parsley
peppercorns
Bay leaf
walnuts = 100 g
saffron - 1 tsp.
garlic - 3 cloves
ground coriander
hops - suneli
sumac
paprika
tomato paste - 20 g
adjika - 1 tbsp. l.
salt.

Preparation:

Cut the meat into pieces, boil with the addition of carrots, onions, bay leaves, peppercorns, salt and a bunch of parsley.

When the meat is cooked, remove the vegetables from the broth. Add washed rice.

Grind the nuts in a mortar. Fry carrots and onions.

Add all the spices, nuts and fried onions and carrots to the half-cooked rice. Boil until the rice is ready.

Add chopped garlic, tomato paste and adjika.

Place greens on plates before serving.

Sumac is an exotic Persian spice made from the ground red fruits of the sumac bush. It has a light and pleasant sourness.

Many argue that kharcho should be cooked only with fresh tomatoes. Try it, maybe this is the recipe you like the most.

Ingredients:

beef - 1 kg
round rice - 100 g
onion - 2 pcs.
carrots - 2 pcs.
tomatoes - 5 pcs.
hot green pepper - 1 pc.
parsley
hops - suneli
basil
allspice
carnation
cinnamon
salt.

Preparation:

Cut the meat into pieces and fry in oil. Add coarsely chopped carrots and onions to the meat.

Pour in cold water and put the pan on the fire.

Prepare the dressing: remove the skin from the tomatoes, cut into cubes and simmer in a frying pan. Chop the hot pepper, add to the tomatoes and simmer a little more.

Add chopped nuts, spices and fried tomatoes to the broth. Boil. You can start eating.

This recipe is a real find for everyone who loves spicy Georgian cuisine. Treat yourself and your loved ones!

Ingredients:

beef – 600 g
onion - 2 pcs.
celery
tomato - 1 pc.
rice - 130 g
Tkemali sauce
tomato puree - 1 tbsp. l.
chili pepper - 2 pcs.
1 tbsp. l. tomato puree
adjika - 1 tbsp.
garlic - 4 cloves
cilantro
parsley
fenugreek
ground coriander
savory
vegetable oil
salt.

Preparation:

Boil the meat until done. Cut the onion and tomato into cubes and fry in oil.

Remove the finished meat from the broth, cut into pieces and return to the broth. Next add the vegetable dressing.

Finely chop the chili pepper and place in a saucepan.

Place rice. Boil the rice until half cooked and add spices, salt, adjika, tomato puree and tkemali.

When the rice is completely cooked, add finely chopped herbs and garlic. Boil. Let stand for half an hour.

Don't have time to prepare classic kharcho soup with lots of ingredients? Prepare kharcho in a slow cooker. Even with a small set of ingredients, the soup turns out very tasty!

Ingredients:

beef fillet – 300 g
potatoes - 4 pcs.
onion - 1 pc.
rice - 80 g
tomato paste - 40 g
vegetable oil
garlic - 3 cloves
greenery
salt.

Preparation:

Cut the meat and potatoes into pieces. Chop the onion and garlic.

Pour oil into the multicooker bowl, add onion and tomato paste. Install the “Frying” program. Cook with the lid open, stirring.

At the end of frying, add potatoes, meat, rice, spices, garlic and salt. Add water and stir.

Install the “Soup” program. At the end of the program, add finely chopped cilantro and parsley.

We deviate from the rules for preparing classic kharcho and prepare a quick soup similar to kharcho. I just really want something tasty, but the possibilities are limited.

Ingredients:

minced beef - 500 g
onion - 1 pc.
garlic - 2 cloves
vegetable oil
tomato paste - 2 tbsp. l.
tkemali - 2 tbsp. l.
rice - 5 tbsp. l.
hops - suneli
ground black pepper
salt.

Preparation:

Rinse the rice and set to cook.

Chop the onion and garlic and heat in a frying pan in oil. Add minced meat and fry well. Add tomato paste and tkemali to the minced meat. Simmer for 3 minutes, put the frying in a pan with rice.

Add spices and cook until the rice and minced meat are cooked.

Place chopped herbs into plates.

A simple recipe for kharcho soup with a minimum amount of ingredients. If you prepared the broth in advance, then this kharcho soup can be prepared very quickly for lunch.

Ingredients:

beef – 500 g
onions - 3 pcs.
rice - 4 tbsp. l.
ripe tomatoes - 4 pcs.
garlic - 1 clove
cilantro
parsley
khmeli-suneli
basil
Bay leaf
allspice
salt.

Preparation:

Remove the finished meat from the broth and cut into cubes.

Finely chop the onion, herbs, garlic and tomatoes.

Fry the onion in a frying pan. Add meat to it. Stew.

Add tomatoes. Simmer a little more and send the roast into the boiling broth.

Pour in rice. Cook until done. Add all spices and fresh herbs. Bring to a boil and remove from heat.

The piquant taste of the kharcho soup in this recipe is given not only by spices and herbs, but also by the unusual dressing of pomegranate juice. Very interesting!

Ingredients:

beef – 1kg
rice - 100 g
tomato paste - 1 tbsp. l.
onions - 4 pcs.
flour - 1 tbsp. l.
parsley root
crushed nuts - 0.5 tbsp.
bay leaf
ground black pepper
khmeli-suneli
natural pomegranate juice - 0.5 tbsp.
cilantro
basil
parsley
hot pepper - 1 pc.
garlic - 5 cloves
salt.

Preparation:

Boil the meat until done. Remove the finished meat from the broth, cut into pieces and return to the broth.

Add washed rice to the broth. Boil for 10 minutes and add tomato paste to the broth.

Finely chop the onion and fry in butter with flour. Grate the peeled parsley root.

Add bay leaf, black pepper, fried onion and parsley root to the pan.

Grind the nuts in a blender and add them to the soup. Boil. Pour in pomegranate juice and add suneli hops.

Chop the garlic, hot pepper, cilantro and basil and add to the soup. Bring to a boil, remove from heat.

You can choose your own recipe or try all the recipes one by one. Of course, real kharcho soup tastes better when the soup is prepared according to all the rules. Treat yourself and your loved ones with delicious, aromatic, spicy and spicy Georgian soup.