How to cook harsho? Georgian soup-harcho: recipes, photo

Harcho in Georgian is a delicious, rich and aromatic soup, which is prepared very easily and simply. It should be noted that this dish was the first popular among those who live far beyond Georgia's borders. In this regard, how to cook kharcho, knows not only the indigenous population of this state, but also the inhabitants of other countries.

general information

Passing from generation to generation, the classical way of cooking harcho in Georgian has undergone many changes. As a result, we have several different recipes, which differ not only in the set of basic ingredients, but in the taste of the soup itself. Today, your attention will be presented to several options for how to cook kharcho at home. Note that the most delicious and satiety of all this dish is obtained from beef or mutton. But if you do not have such ingredients, then you can use pork, and even a bird.

Soup-harcho: a classic recipe

By making a soup yourself on the presented recipe, you will receive not just a tasty and fragrant first dish, but a real culinary masterpiece. This is due to the fact that the classic method of cooking harsho involves the use of fatty beef, rice, onions, prunes, as well as traditional spices, which are very popular in Georgia. It is this set of products that can give your first dish an unrivaled taste and aroma.

So, before cooking kharcho, you need to buy:

• Beef brisket - about 300 g;
• Round grain rice - about 100 g;
• Bulbs, acute - 2 pcs .;
• Garlic not large - 3 cloves;
• Prunes without pits with pulp - 3 pcs .;
• Chili pepper - small pod;
• Tkemapi and hops-suneli - take on the 1st large spoon;
• Tomato paste - about 60 g;
• Drinking water - add at discretion (about 7 glasses);
• Refined vegetable oil - a large spoon;
• Dill and coriander (fresh), as well as salt - use to taste.

Preparation of ingredients

Before preparing the Georgian jarcho, it is necessary to process all the prepared components in advance. To do this, it is necessary to wash the beef brisket well, and then cut it into not very small pieces. Next, you need to rinse the rice croup to the transparency of the water, chop the onion bulbs into small cubes and soak the prunes in boiling water. After the dried fruit is swollen, it should be washed and finely chopped. It is also necessary to chop the garlic and fresh greens of coriander, and then mix them together with tomato paste, vegetable oil, tkemali and hops-suneli. As for hot chili, it is not recommended to cut it. It should be boiled, and then removed and discarded.

Heat treatment

Harcho in Georgian should be cooked in a large stainless bowl. In it it is necessary to lay out the beef brisket and pour it with water so that the liquid only slightly covers the product. After waiting for the boil, the fire should be reduced, and the meat cook for about 30 minutes. Next in the pan, you need to lay out a mixture of tomato paste and seasonings and chili. After boiling the ingredients for about 9 minutes, prunes, onions and rice should be put on them. Bringing the ingredients to a boil, they are desirable to simmer for about 7 minutes. Then add the rest of drinking water and table salt to the pan. Boil the soup for another quarter of an hour, from it should be taken out a spicy pepper, tightly closed and held not on the stove for about half an hour.

Correctly served to the table

Tasty and rich Georgian food should be served in a hot state. Soup of beef is required to be placed on plates, and sprinkled with fresh chopped dill or parsley from above. If desired, you can additionally present pita bread or sour cream to this first dish.

Georgian harcho: a recipe with a photo of a ready dish

The correct Georgian soup should be moderately fat, and also have a special acuity. To fulfill the first condition, we decided to use a small piece of lamb on a bone with enough fat. As for the second, for the sharpness in this first dish you can add a hot pepper, as well as a mixture of spices for shurpa or kharcho. Also, to get a reddish soup, we recommend using not the usual tomato paste, but fresh tomatoes just picked from the beds.

So, we are preparing the Georgian soup-harcho. For this we need:

• Lamb on a bone with fat - about 300 g;
• Rice round-grain - 2 or 3 large spoons (on a pan of 3 liters);
• Bulbs, acute - 2 pcs .;
• Small garlic - 2 cloves;
• A mixture of spices for kharcho or shurpa - a large spoon;
• Chili pepper - small pod;
• Fresh tomatoes (medium) - 3 pcs .;
• Drinking water - add at discretion;
• Vegetable oil - a large spoon;
• Dill, coriander, bay leaf, parsley (fresh), and also salt - use to taste.

Preparing Components

Before cooking kharcho, it is necessary to process all listed ingredients. To do this, you need to wash the lamb on the bone, and then remove all inedible films and veins from it. To cut it does not follow, as this we will do after boiling the product.

Round-grained rice is required to rinse in a sieve until the water is clear, rub garlic on a grater or finely chop, a onion and fresh herbs with a knife. As for tomatoes, they need to be washed, soak in boiling water for a few minutes, and then carefully peel off the skin. If desired, the processed tomatoes can be finely chopped with a knife. But if you have a blender, it is better to convert them into a homogeneous mush with this device.

Cooking on the stove

To the Georgian soup-harcho, the recipe with the photo of which is presented in this article, turned out to be as tasty and aromatic as possible, it should be prepared in stages. First you need to take a large pot, lay it on lamb on the bone, salt, chili and laurel leaves, and then pour with drinking water and cook for about an hour. While the meat is being cooked, you can begin to heat the remaining ingredients. To do this, you need to take thick-walled dishes, put into it sharp bulb onions, vegetable oil and fresh tomatoes. Adding a little bit of fat from lamb in the same container, all the ingredients should be stewed for a few minutes. In this case, you need to ensure that the vegetables are not burnt. So, it is recommended to periodically pour the lamb of broth. After the products become soft, they should be supplemented with a mixture of spices for kharcho or shurpa, as well as fresh parsley, cilantro and dill. Then you must turn off the cooker and wait until the main broth is ready.

After the meat is cooked, it should be removed, cooled and cut off the entire pulp. Ready broth is required to strain and carefully pour into a pan along with tomatoes and onions. After bringing the soup to a boil, it is necessary to lay out the croup, which should be cooked for about 15 minutes. Finally, in the hodge-podge with rice, you need to drop all the chopped meat and chopped cloves of garlic. After mixing the ingredients, they should be boiled for 1-3 minutes, and then remove from the plate, cover and stand aside for about 14-17 minutes.

How to properly serve the Georgian dish

The rich and tasty soup-kharcho on a mutton bone should be served to guests in a hot state with pita bread or plain bread. If desired, you can add a couple of dessert spoons of sour cream and freshly chopped greens into the prepared dish. Bon Appetit!

Georgian dish with chicken

If you want to tasty and satisfyingly feed your family, then be sure to prepare them soup kharcho. The recipe is simple, using a regular chicken. But such a bird should not be a broiler, but a soup.

So, to make a delicious Georgian dish yourself, we will need:

• Chicken soup - ½ carcass;
• Round grain rice - 2-3 cams;
• Bulbs, acute - 2 pcs .;
• Small garlic - 2 cloves;
• Salted tomatoes - 3 pcs .;
• Chili pepper - small pod;
• Tkemali and hops-suneli - take a dessert spoon;
• Drinking water - add at discretion (about 7 glasses);
• Greens of dill, cilantro and parsley (fresh), as well as salt - use to taste.

Preparation of ingredients

A step-by-step recipe for chicken with chicken recommends strictly adhering to all the rules for preparing such a dish. After all, only so you can get a very tasty and rich soup, which will not give up any of your family members.

Thus, it is necessary to completely unfreeze ½ part of the carcass of the bird, wash it thoroughly and divide into portions. Remove the peel from the bird is not recommended, because the dish can turn lean.

After the chicken is processed, it is necessary to grate the garlic on a small grater, finely chop the onions, rinse the rice croup, and also chop fresh greens. As for salted tomatoes, they should be peeled off, and then chopped into a gruel using an ordinary spoon or blender.

Cooking kharcho on the stove

After processing all the ingredients, you should boil the drinking water in a large saucepan, and then put the soup chicken there. After 10 minutes it should be salted and cook for about a quarter of an hour. Next to the bird, you need to add a hot chili pepper, chopped onion bulbs and a slice of salted tomatoes. After bringing all the ingredients to a boil, they should be cooked on very low heat for about half an hour. During this time the bird should be fully prepared. It must be removed, and in the broth add rice croup, tkemali and hops-suneli, fresh greens of parsley, dill and cilantro. Cook all of the listed ingredients preferably about a quarter of an hour. In the end, grated garlic should be added to the dish. Further into the pan it is required to lay out the meat again, and then to remove the dishes from the plate and to stand under the closed lid for 10-12 minutes.

Feed to the table

It should be noted that the chicken's chicken is not less delicious and flavorful than a similar dish made from beef or lamb. Serve it to the table with lavash, sour cream and fresh herbs.

Pork soup

A Georgian dish called harko can be prepared from pork. But such meat should not include too much fat. It is desirable to buy it on the bone.

So, for soup preparation we will need:

• Pork on a bone without fat - about 300 g;
• Round grain rice - 2-3 large spoons;
• Bulbs, acute - 2 pcs .;
• Small garlic - 2 cloves;
• Ketchup - a large spoon;
• Drinking water - add at discretion (about 7 glasses);
• Adzhika - a small spoon;
• Hops-suneli - dessert spoon;
• Dill, coriander and parsley (fresh), as well as salt - use to taste.

Processing of ingredients

To prepare this soup, you should carefully wash the meat on the bone and round-grain rice. Next, you need to chop the onion bulbs and fresh herbs.

Heat treatment

After preparation of the main ingredients, it is required to fill the pan with water, pour the pork into it and bring it to a boil over a rapid fire. Further from the broth it is necessary to remove the foam with the help of noise, salt and cook on low heat. In a quarter of an hour to the meat should be added onion bulbs, adzhika and ketchup. After the pork is fully cooked, it must be taken out of the broth, cooled and gently cut off all the flesh. Further it is required to put in a stock of hops-suneli, round-rice and greens. After boiling all the ingredients for another 15 minutes, they should be added to the grated chives and chopped pulp.

In conclusion, all components must be mixed with a large spoon, bring to a boil, close the lid and remove from the plate. Having sustained a harko in this state for about 10-15 minutes, it should be spread over plates. If desired, guests can serve sour cream, fresh lavash and chopped greens along with soup.

Let's sum up the results

As you can see, it's not so difficult to cook soup-harcho in Georgian. The main thing at the same time is to use the correct meat on a bone with a small amount of fat, as well as aromatic spices, greens and tomatoes (pasta, fresh tomatoes, adzhika, ketchup, etc.). To make this dish even tastier, at the very end of the broth should be added finely chopped cloves of garlic. It should also be noted that if desired, in the Georgian soup, you can additionally lay out a burning red pepper, carrots cut into circles, and Bulgarian pepper.