Do you know how to cook kharcho soup in a slow cooker?

Kharcho soup in a slow cooker

Beef pulp 650 gr.
Basmati rice 80 gr.
Cilantro 2 bunches
Onions 2 pcs.
Garlic 3-4 teeth.
Tomato paste 1-2 tbsp.
Spice mixture to taste
Adjika to taste
Water 3 l.
Vegetable oil for frying
Khmeli-suneli to taste
Bay leaf to taste

You will need
: 1 hour 0 minutes.
Geography of the dish
: Georgian
Main Ingredient
: Beef Pulp
Type of dish
: Lunch

Place the beef fillet in the multicooker bowl, fill it with water and set it to the Soup program. Cook for 20 minutes.

The taste of this soup comes from cilantro and real Georgian adjika.

We will also need Svan salt, suneli hops and suneli utskho.

Fry chopped onion in vegetable oil.

Add tomato paste and stir

Then add rice and fry a little

Place the fried rice in the slow cooker with the meat and add the bay leaf. Cook for further 20 minutes.

Grind the utskho suneli in a mortar.

Chop the cilantro and garlic.

Finally, add adjika, cilantro, spices and garlic to the soup. Turn it on. Let's get the meat. Cover with a lid and leave for 20 minutes.

Cut the beef into pieces and add to Kharcho soup.

Method for preparing kharcho soup

Cut the carrots into strips and the onions into cubes. Lightly fry the vegetables in the set “Frying” mode in sunflower oil until the onion lightens.

First cut the beef pulp into small pieces. Place the pieces of meat with the vegetables, close the lid of the multicooker and simmer the meat and vegetables in the “Stew” mode for 20 minutes.

After the time for stewing the meat and vegetables has come to an end, add tomato juice, switch to the “Frying” mode and fry all the ingredients until the excess moisture evaporates and the tomato juice becomes thick.

Before adding rice to the soup, rinse it under running cold water several times to remove excess starch.

Place the washed rice in the slow cooker.

Then, usually, like in any soup, add diced potatoes.

Now add 1 liter of boiled water, add salt, black pepper, paprika and bay leaf. If you love the taste and smell of garlic, you can add a clove of finely chopped garlic to the kharcho soup. In the “Soup” mode, set the time to 40 minutes, prepare the kharcho soup with the lid closed.

Quite simple, but very tasty kharcho soup turns out to be richer in a slow cooker than in a regular saucepan. I think this happens because the soup simmers slowly under the lid, preserving and enhancing all the flavors. Pour the finished soup hot into bowls and serve.

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Total comments 13:

Very tasty recipe! Everything is simple and fast. Thanks a lot)))

This recipe is not entirely suitable for the Polaris 0517 multicooker, unless you improvise. The “Frying” mode is standard - 15 minutes and there is no way to stop it when the onion brightens, I had to actively stir until the specified 15 minutes had expired. Further more. The stewing mode has a step of 1 hour and there is no way to simmer meat with vegetables for 20 minutes: (Frying with tomato sauce “until the moisture evaporates” is the same - 15 minutes and no less. The “soup” mode is also a step of 1 hour, you can’t choose 40 minutes. There is a huge minus for the recipe, which is attributed to the Polaris 0517 multicooker! I, as a novice multicooker user, trusted the recipe and started cooking, only then realizing that the recipe was not for us. There are no complaints about the multicooker. Alina is wrong. I’m waiting for the soup to be cooked, skipping the steaming tomato juice and leave the soup for an hour...

Tanya, you can calmly decrease or increase the time, for this there is a “Minutes” button. And, also, if the food is already ready, and there are still some minutes left in the multicooker mode, then don’t look at it - just turn it off and that’s it)
Beginner user, study your cartoon first before putting downvotes! There is an instruction manual for this.

Some dishes turn out much better in a slow cooker than on the stove. The secret is in the ability of the multicooker to operate in simmering mode, when the temperature remains not too high, the food is not overcooked and at the same time acquires an unusually rich, deep taste.

In the culinary wealth of any nation there are dishes that are prepared precisely by simmering - in the oven, under a tightly closed lid, when delicious aromas are mixed in the finished dish. This is, for example, the traditional Georgian thick soup kharcho. Among fans of this dish there are always fierce debates about what a “real” kharcho should be, disputes that, however, have no basis in fact. After all, there is no arguing about tastes! Each housewife brings something of her own, her signature, to any recipe, something that gives her a reason to be proud of her skill. Therefore, there is no single recipe for this or that dish. Kharcho is no exception - a thick, rich soup with a lot of spices, herbs and herbs. Each recipe is unique, but they are all united by a certain base, something without which kharcho simply cannot be made: beef, rice, walnuts and a sour base (tklapi, sun-dried tkemali or dogwood puree).

Of course, options and replacement of missing ingredients with other, more accessible ones are always possible. So, tklapi, for example, is most often replaced with satsebeli sauce, tkemali, tomato paste or any other sour juice (lemon, pomegranate, etc.). Beef in the Russian version of kharcho is often replaced with lamb, mistakenly believing that lamb is the main ingredient of this Caucasian dish (although the full name of this dish in Georgian is “dzrokhis khortsi kharshot”, which means “beef meat for kharcho”). In the absence of lamb, pork and even chicken are successfully used. Not everyone likes walnuts, so on the Runet you can often find recipes for kharcho without them at all, and it’s okay, it still turns out tasty, satisfying and aromatic. As for greens, instead of cilantro, which is also not very popular in central Russia, parsley is perfect for the role of an aromatic herb.

It is best to select and mix spices for kharcho yourself. You can take the simple route and buy a ready-made mixture such as hops-suneli, but different manufacturers, as well as housewives, have their own views on the composition of this seasoning, so pay attention to its composition. There should be no flavor enhancers! It is best to buy ground coriander, hot red pepper, dill seeds, as well as dried aromatic herbs (basil, parsley, celery, bay leaf, savory, marjoram) and saffron at the market and mix the seasoning to your liking.

In addition to the above products, garlic, sweet and hot peppers, fresh tomatoes, onions, carrots and even potatoes are added to kharcho - the influence of the European view on soup is obvious. Be that as it may, kharcho should be thick, aromatic and rich. Garlic and aromatic herbs are added after cooking. The finished soup must sit for some time under a tightly covered lid. It is customary to serve kharcho soup with a lot of greens and lavash flatbreads.

For housewives who have recently received a multicooker for use, a little advice and recommendation: when pouring water, remember that you cannot fill the multicooker bowl above the top line, otherwise its contents may spill out through the steam valve and flood the table. Remember also that rice swells when cooked, so calculate the amount of water more carefully. This is especially true for multicookers with small capacity.

Kharcho in multicooker No. 1

Ingredients:

500 g lamb or beef, 2 onions, 2 carrots, 2 sweet peppers, 2 large tomatoes, 1 multi-cup rice, 3 potatoes, salt, garlic, bay leaf, herbs, spices - to taste.

Preparation:

Cut the meat into small pieces. Cut the onions, potatoes, sweet peppers and tomatoes into cubes, grate the carrots. Set the “Baking” mode to 40 minutes, place the meat in a bowl and fry in vegetable oil for 20 minutes. Then, one by one, with an interval of 5 minutes, add onions, carrots, peppers, tomatoes. Cook until the signal ends. Add rice, potatoes, salt, pepper and spices to taste to the multicooker bowl and fill with water to the top line. Set the “Extinguishing” mode for 1-1.5 hours. After the signal about the end of the mode, put bay leaf, garlic, passed through a press, chopped herbs into the bowl and leave for 10-15 minutes in the “Warming” mode.

Kharcho soup in multicooker No. 2

Ingredients:

600 g beef fillet, 250 g rice, 100 g walnuts, 150 g satsebeli or tkemali sauce, 1 onion, 3-4 cloves of garlic, 2 tsp. khmeli-suneli, 1 tsp. ground red pepper, black peppercorns, salt, herbs.

Preparation:

Set the “Stew” or “Soup” mode for 1 hour. Cut the meat into small pieces, place in a bowl, add water and close the lid. Strain the broth. Meanwhile, place the chopped onion in the multicooker bowl and fry it with vegetable oil on the “Baking” mode for 5 minutes, pour in the broth with meat and switch to the “Stew” mode. Add rice, crushed walnuts, sauce, spices, pepper and salt to the bowl. After 20 minutes, put the garlic, passed through a press, into the bowl, switch to the “Warming” mode and let it brew for 10 minutes.

Kharcho soup with lamb

Ingredients:

500 g of not very fatty lamb, 1-1.5 multi-cups of rice, ½ cup. walnuts, 1 onion, 1 carrot, 1-2 tbsp. tomato paste, 3-4 cloves of garlic, herbs, spices for kharcho, bay leaf. Black peppercorns, salt to taste.

Preparation:

Using the “Baking” mode, fry the fat cut from the meat, let the lard render out and put chopped onions and grated carrots into the bowl. Sauté with the lid open until golden brown. Add tomato paste, stir, fry slightly and place the chopped meat in a bowl. Stirring gently, fry for 10-15 minutes. Then add washed rice, ground walnuts, spices to the multicooker bowl, fry everything together for 2-3 minutes, add water to the top risk and switch to the “Stew” mode for 1 hour. After the multicooker switches to the “Warming” mode, put chopped herbs and crushed garlic into the bowl and let stand under a tightly closed lid for 15-20 minutes.

Kharcho soup with tomato paste

Ingredients:

500 g beef pulp, 1 onion, 1 carrot, 2 sweet peppers, 1 cup. rice, 3 tbsp. tomato paste, 3 cloves of garlic, herbs, salt, ground black pepper.

Preparation:

Using the “Baking” mode, fry the chopped meat with vegetable oil for 10-15 minutes, then add the grated carrots and sweet peppers, cut into strips, simmer for another 5 minutes, then put the chopped onion and tomato paste into the bowl and cook for another 5 minutes. Switch to the “Stew” mode for 1.5 hours, add rice, add water and cook with the lid closed. After the signal about the end of the mode, add chopped garlic and leave on the “Warming” mode for 10-15 minutes.

Pork kharcho soup

Ingredients:

800 g pork shoulder, 1 onion, 1 carrot, 50 g cilantro, 1-2 potatoes, 100 g lecho, 1 tbsp. sugar, 1 multi-cup rice, salt, ground black pepper, spices - to taste.

Preparation:

Cut the meat into pieces, the onion into quarter rings, the carrots and potatoes into small cubes, and chop the cilantro. Using the “Baking” or “Frying” mode, saute the onions and carrots with vegetable oil until golden brown. Add the pieces of meat and cook, stirring, for another 7 minutes. Place lecho, rice, sugar, salt and pepper with spices in the multicooker bowl, pour water to the top risk and switch to the “Stew” mode for 1 hour. After the signal about the end of the mode, add cilantro and garlic to the bowl and leave in the “Warming” mode for 15 minutes under the lid.

Kharcho soup in a slow cooker with tkemali sauce

Ingredients:

500 g beef pulp, 3-4 tbsp. vegetable oil, 2 onions, 1 cup. rice, ½ cup. tkemali sauce, 2 tbsp. tomato paste, 3-4 cloves of garlic, 1 tsp. hops-suneli, salt, pepper, bay leaf - to taste.

Preparation:

Cut the meat into pieces and the onion into cubes. Place in a multicooker bowl, turn on the “Baking” or “Frying” mode and fry in vegetable oil for 10 minutes. Add rice and tkemali sauce to the bowl, fill with water almost to the top and switch to the “Stew” mode for 2 hours. After the signal about the end of the mode, add spices and seasonings, chopped garlic, tomato paste and bay leaf and let stand in the “Warming” mode for 10-15 minutes. Before serving, add salt and pepper to taste and sprinkle with herbs. You can also add fresh tomatoes and ground walnuts to the kharcho.

Kharcho soup with pomegranate juice

Ingredients:

1 kg beef brisket, ½ cup. rice, 3 onions, 1 parsley root, 2 tbsp. parsley, 1 bay leaf, 1 tbsp. flour, ½ cup. crushed walnuts, ½ cup. natural pomegranate juice, 1 bunch of cilantro, 1 hot pepper, 1 tsp. hops-suneli, 4-5 cloves of garlic, 1 tbsp. tomato paste, 2 tbsp. vegetable oil, salt, black peppercorns - to taste.

Preparation:

Cut the meat into pieces, the onion into small cubes, grate the parsley root, cut the hot pepper into thin rings, pound the walnuts, garlic and peppercorns in a mortar. Turn on the “Baking” mode and fry the onion and parsley root in vegetable oil for 6-7 minutes, then add the meat and fry for another 10 minutes, stirring. Dissolve the flour in a small amount of cold water, add to the bowl and simmer for another 1 minute. Pour in water (about 2 liters) and pomegranate juice. Add nuts, pepper, tomato paste, salt, bay leaf and suneli hops, close the lid and switch to the “Stew” mode for 1.5 hours. Add crushed garlic and herbs to the finished soup and let it brew under the lid for 10-15 minutes.

Larisa Shuftaykina

Few people delve into the intricacies of cooking of foreign countries and peoples. Therefore, there is an opinion about how kharcho is prepared; it is also called kharcho soup. The choice of meat for this Georgian dish is considered a particularly controversial issue. Kharcho and kharcho soup are completely different dishes. Kharcho presents a dish similar to satsivi: pieces of meat are cooked in a thick nut sauce. But kharcho soup is a stew that does not have a specific type of meat. Kharcho soup in a slow cooker can be made based on lamb, chicken or beef - everyone can cook it the way they like.

The classic recipe for kharcho soup in a slow cooker is prepared from the following products:

beef - 500 g;
onion - 1 unit;
rice - 200 g;
hops-suneli - 2 tbsp. l.;
walnuts - 100 g;
satsebeli sauce - 2 tsp;
garlic - 3 small cloves;
salt, pepper, bay leaf;
parsley.

First, fry the meat in a slow cooker in hot oil. If meat tenderloin is used, it should be divided into portioned pieces, ribs - into small pieces with meat on the bone. Cook for 20-30 minutes, turning over with different sides.

Chop the onion and fry along with the meat. When the products become golden, add water. The water should not be cold, otherwise the coating of the multicooker may be damaged. It is recommended to thoroughly heat the water in the kettle in advance.

Add bay leaf to the future broth, add salt to taste, turn on the “Soup” program and cook for 40-50 minutes.

After a period of time, collect the foam from the surface, add nuts, spices, pre-washed rice, and sauce. Mix well and extend the program for another third of an hour.

Before serving, add chopped garlic and herbs to a portion of kharcho.

On a note. Both tenderloin and ribs can be used as meat.

Description

I cooked different soups in a slow cooker, but somehow forgot about kharcho soup. My husband has been asking me to cook it for a long time, and today on my table for lunch is kharcho soup, which I made from pork.

They say that delicious kharcho soup is made from lamb or beef, but these types of meat are rare here, so I used pork, which is available to everyone, and I want to say it turned out delicious.

Kharcho soup is relevant in the cold season, as it will both feed and warm you up. I would like to note: kharcho soup tastes sour and spicy, which means it is not advisable to treat small children or people suffering from stomach ailments with this soup.

I will cook pork kharcho soup Convenient, simple and delicious!

In today's post I will tell you how to cook kharcho soup in a slow cooker using broth and how to cook kharcho soup in a shorter way. So, stay with me, it will be delicious!

How to cook:

Despite the large list of ingredients for preparing kharcho soup, it is simple and quick. Let me note that if you like your kharcho soup spicier, you can add a couple of spoons of adjika. Let's start with the fact that you need to boil the meat for the soup. That is, prepare the future broth. This can be done the day before so as not to waste time. At the end of the post I will tell you how to quickly prepare kharcho soup.

We wash the pork meat on the bone and place it in the multicooker bowl. Fill with 2 liters of cold or hot water. Set the “quenching” mode for 1 hour. At the end of the mode, salt the broth, add bay leaf and peppercorns.

Georgian style in a slow cooker

We offer a recipe for a national dish that can be used in a slow cooker.

Ingredients of the dish:

beef tenderloin - 600 g;
onion - 2 units;
tomatoes - 4 medium fruits;
rice - 6 tbsp. l.;
a bunch of parsley;
walnuts - 100 g;
hot pepper;
tkemali sauce - 2 tbsp. l.;
garlic - 3 cloves;
allspice, suneli hops, basil and cilantro - 1 tsp each.

Delicious Georgian soup:

Cut the beef into cubes. Pour water into the multicooker bowl. In the “Soup” mode, cook the beef broth for an hour.
Meanwhile, chop the onion, fry in a frying pan with a little oil, add chopped parsley to it and simmer for 5 minutes under the lid.
While these products are fried, grate the nuts and then add them to the vegetables.
We clean the hot pepper from seeds and stems and chop it finely. Add to vegetables, season with black pepper and a mixture of herbs.
Peel the tomatoes by pouring boiling water over them. Chop finely; if possible, you can chop it in a blender. Add to vegetables and simmer for another three to five minutes.
By this time the broth will be ready. We take out the meat, strain the broth through a fine sieve, pour it back into the bowl, add the meat, and wait for it to boil. Wash and add to vegetables. Cook for a quarter of an hour in the “Soup” mode.

The next tab is prepared vegetables. Let it boil and add the sauce, spices and garlic. Let the soup simmer for another 10 minutes and turn it off.

This soup is probably my favorite. I was captivated by its taste, in which salty, sour and sweet came together very well and became friends. It is this balance (provided that it is maintained correctly) that guarantees the success of your kharcho. If desired, you can add something spicy to this company. But, since I was preparing kharcho for children, too, I had to give up the spicy component of the taste balance. Most often I cook chicken soups, this time was no exception.

Well, a few words about the very fact of cooking kharcho in a slow cooker. Firstly, it is very convenient. You can be away on business even before finishing cooking the kharcho. You don't have to worry that the liquid will boil away (although this is possible, but only in small quantities) and you will have to replenish it. You can cook wonderful kharcho soup at the dacha or in a student dormitory, or even on vacation (provided that your cartoon is with you). There are many advantages to this type of cooking, but this is only a part.

Ingredients:

3 carrots (medium-large)
1 chicken leg
300 ml tomato juice
6-8 tablespoons rice
bulb
Bay leaf
sugar
ground black pepper
sunflower oil
parsley

Description

Kharcho soup in a slow cooker is one of my favorite soups.
In addition, it seems to be created in order to cook it in our favorite miracle saucepan. Despite the fact that this hearty winter soup is the pearl of Georgian cuisine, it is very simple to prepare. I’ll include kharcho soup in a slow cooker in simple recipes - a favorite section of bachelors who love to eat delicious food.

Instructions:

Wash the meat, pat it dry with a napkin and cut into portions.
Turn on the multicooker to the “Frying” (“Baking”) mode. Pour oil into the pan and let it heat up. Fry the meat pieces, turning them often with a spatula, for 15 minutes. Meanwhile, peel and dice the onion. Grate the carrots on a coarse grater. Add the vegetables to the pan with the meat and cook for another 10 minutes, stirring frequently.

Peel the garlic and chop in a press. Add it to the pan and cook for another minute, stirring with a spatula.

Pour a glass of tomato juice (or mashed tomatoes) mixed with a teaspoon of sugar into the pan, stir, cook for another 5-7 minutes, stirring from time to time.

Add rice to the pan, stir and pour in 3 liters of water. Salt and pepper the soup, add Khmeli-suneli and bay leaf. Close the pan and cook in the "Stew" mode for one hour.

Serve the finished soup hot, sprinkled with chopped herbs. Bon appetit!

A simple recipe for kharcho with chicken and lecho in a slow cooker

Ingredients

— 600 g + —
— 1 large head + —
- 1 PC. + —
- 2 pcs. + —
Cilantro - 1 tbsp. + —
Lecho - 0.5 tbsp. + —
- 1 tbsp. + —
- 1.5 tbsp. + —
— 1 pinch + —
- to taste + -

How to cook kharcho with chicken in a slow cooker

Wash the chicken fillet under cold water, dry it to remove excess moisture and cut into medium-sized cubes.
Peel the onion head, cut it into two parts, and then chop it into small half rings.
Wash the potatoes from dirt, peel them and cut them into standard cubes.
Then we do the same with the carrots, having first washed the root vegetable.
Wash the greens and chop finely.
Pour a little vegetable oil into the multicooker bowl and place the onions and carrots inside.
Select the “Fry” mode and fry the vegetables.
Then place the chicken fillet in the multicooker bowl. Fry for another 5-6 minutes.
Place lecho, washed rice, spices and sugar inside.
Pour in purified water to the top mark.
In the “Stew” program, cook the dish for 60 minutes, adding potatoes to the bowl.

At the end of the hour, add chopped herbs and garlic (to taste), after which we let the kharcho soup simmer for another 10-15 minutes on the “Reheat” program.

This soup will be an excellent option for those who have some lecho in their stash - no need to prepare sauce or use store-bought tomato paste.