Georgian cuisine is distinguished by itsrefinement and sophistication, and Georgian kharcho has a unique taste. Georgians are truly proud of their national dishes, which have become common property. Georgian cuisine acquires a special originality due to numerous sauces, spices and seasonings. The products of this cuisine are no different from the products usually used in all other cuisines, it's all about a special approach to cooking, which has some originality. Georgian cuisine actively uses all types of meat, namely their national dish - shashlik, which has now become almost global. But no less attention is paid to vegetables, specific sauces and herbs are used for them, they are cooked in a special Georgian way.

What is remarkable about Georgian cuisine

Various soups and broths also havea unique type in Georgian cuisine, their original, spicy, exquisite taste has no alternative in any other country in the world. Despite the fact that Georgian cuisine has been influenced by Turkish and Iranian cuisine, generally absorbing some of their features, it has received its own specific color. It has some of its own features in the eastern and western parts of Georgia, but in general is characterized by a common original character. That is why Georgian cuisine and some of its recipes have received recognition on a global scale. Such dishes as, for example, Georgian cheeses, lobio and, finally, the most famous soup kharcho are in special demand in all countries.

How to cook a real Georgian kharcho

Prepare this soup to make a dish,close to the original Georgian, with its unique taste, is quite difficult and time-consuming, but the taste of kharcho will exceed all expectations. It is the classic recipe for kharcho soup that has that original taste that Georgian cuisine is famous for in general. In some variations, different kharcho recipes can be presented in Georgia, but the main features of how to cook the soup are the same. The main characteristics that Georgian cuisine has created for kharcho are that the soup differs in consistency and taste from ordinary first courses. Georgian kharcho is much thicker than ordinary soup. In terms of taste, it is spicy and hot, kharcho is seasoned according to Georgian customs with various herbs, including parsley, as well as garlic, and in fairly large quantities.

What foods can I use to cook the croutons?

In the modern world, this soup can already becook on the basis of different types of meat: pork, lamb, beef, veal and even from different types of poultry. But initially the Georgian kharcho included beef, although there is a widespread opinion that it was based on lamb, - this is not true. Therefore, the correct Georgian kharcho soup should be cooked on the basis of beef. Once again confirms this and the fact that the name of the soup itself is translated as "beef soup". Recipes for kharcho soup of Georgian cuisine, presented on the Internet, are quite varied, but it is best to take the classic one as a basis. The total time in which you can cook this dish is about two and a half hours. Despite the long cooking time, the recipe is not very complicated, it just contains some products that are not typical of ordinary soups, but are characteristic of Georgian ones. Therefore, it is initially best to determine the list of those products from which the soup will be prepared. First of all, it includes:

• Beef - 1 kg,
• Rice - half a glass,
• Flour — 1 tbsp. spoon,
• Walnuts (crushed) - ½ cup,
• Pomegranate juice (no sugar) - ½ cup,
• Tomato paste - 1 tbsp,
• Onions - 3 pieces,
• Carrots - 2 pieces,
• Garlic - 5 cloves,
• Parsley (root) - 1 piece,
• Parsley (greens) - a couple of tablespoons,
• Basil - 1 bunch,
• Cilantro — 1 bunch,
• Bay leaf - to taste,
• Black pepper - 10 peas,
• Hot pepper - 1 piece,
• Khmeli-suneli - to taste,
• Salt - to taste.

Some secrets to cook

After the list of products for Georgiankharcho soup will be ready, it is worth dwelling in more detail on some of them, their qualities and requirements for them. For example, recipes, when it comes to beef, imply breast, and the fattest one, but real Georgians advise using a piece of beef that has a marrow bone. Thus, both fat and richness of the broth are obtained enough. Pomegranate juice and tomato paste, which are often put in soups, are presented in the Georgian recipe as tklapi (sour cherry plum puree). Naturally, it is best to use tklapi, but it is very difficult to find. In addition, tkemali or satsebali sauce can serve as an alternative, they are now easy to find in the store.

Condiments needed for soup kharcho

Khmeli-suneli is a Caucasian spice,the name of which translates as "dry mixture". In many ways, it is this seasoning that adds a special taste to the kharcho soup. In a real Georgian dish, there is usually quite a lot of it. There are various compositions of khmeli-suneli, the most complete version is quite difficult to find, so you can add coriander to the seasoning. After the recipe is clarified, you can go to the store with a list of products and make purchases for the future kharcho soup. When all the products are available, you can start making the Georgian soup.

Step-by-Step Guide to the preparation of soup kharcho

You should start preparing soup with meat.First, the beef is washed thoroughly. Then, in one large piece, it is boiled in a saucepan with approximately 2 liters of water. The time it takes to cook the meat is approximately an hour and a half. While the beef is boiling, the foam must be removed from the surface of the broth using a slotted spoon. After that, the meat is removed, separated from the bone and cut into pieces. The size of the pieces can be any, depending on personal preference, after which they are immersed back into the broth.

During cooking beef must be preparedother items for soup to save cooking time. Carrots are cleaned and cut into cubes, the first is thrown into the broth after the meat is cut. After carrots, the root of parsley is peeled and rubbed on the grater. Next, you need to cook onion: cut into half rings and fry in vegetable oil for 5 minutes. Next, take flour, divorce a tablespoon of water and add to the onions. Fry the resulting mixture for another couple of minutes with continuous stirring.

After the carrots are added to the broth, itsneed to boil there for 10 minutes. At this time, the walnuts are chopped, you can do it in a blender, or you can simply pokoloch in a mortar. Then add the black pepper to the nuts and grind again.

Separately, basil and coriander are washed and finely chopped. Garlic is also washed and either cut very finely, or pounded in a separate container. Next, take the hot pepper. If the soup is to be made very sharp, then the pepper is simply cut by rings. If very sharp kharcho is not welcomed, then it is necessary to cut it in half and extract the seeds from inside, and then cut.

After the carrots are cooked put 10minutes, put rice into the broth. It is best to choose an elongated shape. It should be cooked for 10 minutes. During this cumulative time, the broth should boil again. Together with rice, you can add salt to the soup.

When rice cooked for 10 minutes, thenit is necessary to add grated parsley root, then roasted onions. Then tomato paste is added, mainly for color. To make the kharcho more sour, a little later will be added pomegranate juice. Together with the tomato paste, a mixture of walnuts and black pepper is added.

Soup cooked for another 5 minutes. Then add the seasoning of hops-suneli and pomegranate juice. Then it is necessary to cook the soup-kharcho for another 5 minutes. Then in already almost ready soup is added pounded garlic, greens and hot pepper. The amount of pepper is best determined by taste, so that the dish does not turn out to be too sharp, although the real Georgian dish should be exactly this. It's just that not every person who is not related to the Georgian nationality can eat such a soup. Another 5 minutes of grub is prepared with spices under a closed lid on a slow fire.

It is important to note that the total time that must bethe mixture of walnuts and pepper should be cooked for at least 15 minutes. And another important point: it is desirable that the ready kharcho soup is infused for at least 5 minutes.

Comments

comments