Harcho "home" for the whole family
Do you want to make a hearty soup? You can cook a light chicken broth with pasta or rice, and if you want to cool and satisfy your hunger, take note of the recipe for okroshka, which, incidentally, can also be found on our website. However, today on the agenda is a completely different, insanely appetizing hot dish - soup kharcho. Usually it is made on young veal, you can also use beef brisket. This meat is very tender, so the food turns out to be moderately fat, substantial, and thanks to vegetables - it is also very useful. Special seasonings - often culinary experts add cloves, several kinds of ground pepper, cinnamon, hops-suneli and much more - give the soup an unsurpassed aroma and a piquant rich taste. So if you want to indulge in a hearty seven and at the same time an original dinner, learn the following recipe. Serve the soup with sour cream, pampushkas or garlic croutons. The latter, by the way, do not necessarily buy in the store, they can easily be done by yourself. It is enough to cut the bread and dry it in the oven. But about this a little later, and now let's look at all the stages of cooking kharcho. Ingredients: For soup:
- four strong fresh tomatoes
- 500 g of young veal (you can also use beef breast)
- several milliliters of vegetable oil
- three large carrots
- 120 g (about two average pieces) of white onions
- table salt - to taste
- slightly less than a glass of ground walnuts
- 2500 ml of purified cold water
- black sweet pepper - 10-12 peas
- tablespoon (without top) hops-suneli
- red pepper - optional
- 4 grams of ground cinnamon
- 3-5 pieces of dried cloves
- sour cream for serving
For crackers:
- 1/2 white loaf (more useful option - use rye bread)
- olive oil
- salt and dried seasonings (basil, rosemary or others) - at the discretion of the hostess
Cooking method: Each recipe can be changed if desired: if you are afraid that the soup will be too fat, instead of traditional beef, buy veal or chicken. However, we suggest still consider the classic version of the first dish, which has long found a response in many hearts and stomachs of Russians. This food has long been popular, even our grandmothers regaled their guests. Since the recipe is passed on from generation to generation, it means that the grub is really worth it to try it. You will see, you will not be disappointed. So, rinse the meat well under running water, after it has run low, cut it into cubes of medium size. Take a deep saucepan with a dense bottom, put it on the fire, then pour the vegetable oil and wait until it warms up slightly. After you put the beef in the dishes and squeeze it in your own juice for a while. Attention, do not forget to stir the meat, otherwise it will burn. As soon as the product darkens and acquires a golden hue, connect it to the onion, pre-cut into small pieces. Continue frying the ingredients over medium heat. Now peel carrots from the peel, there are several ways to cut it. For example, you can grate an orange vegetable on a grater, chop it with straws or cubes. Then every culinary expert acts at his own discretion. As soon as you master the task, pour the carrots into the dishes to the previous ingredients. Do not forget to stir the mass periodically, when the products become softer and change in color, pour them with warm, purified water. Reduce the heat and wait for the soup to begin to boil. In the meantime, this did not happen, get ready to refuel. Stick to the following instructions: take tomatoes and make an incision on top of each. Then cover them with hot water, and after that - sharply cold. Thanks to such water "procedures" the skin will burst, so getting rid of it will not be a problem. Now peel the tomatoes, chop the remaining pulp into large slices. Send them to a sauté pan with warmed vegetable oil, lightly salt and fry for 3-4 minutes. At the very end, enter freshly ground or fragrant pepper (we recommend using two types: black and red). Stir the mixture thoroughly and temporarily set aside. The recipe is gradually approaching completion, there are very few left, soon you will be able to taste your fragrant creation. So, it's the turn of walnuts: clean them, and then grind them with a mortar or a special hammer. Then pour into a dry frying pan and fry for no longer than five minutes. If you want the product to be almost not felt in the grub, chop it in a blender. Then the nuts will only give the dish a light piquant flavor, while in the process of eating will not crunch on the teeth. Pour into the pan with meat and vegetables fried tomatoes, a few pinch of table salt and favorite seasonings. To do this, marjoram, rosemary, do not refuse cloves and cinnamon. The recipe also suggests the use of hops-sunels. Periodically stir the soup, as soon as it boils - after about ten to fifteen minutes - turn off the hotplate and allow the dish to cool. In the meantime, cover yourself on the table and make crunches. You'll see, it's very simple: cut the bread from the bread, chop the pulp into large cubes, place them on a baking sheet coated with parchment. Then sprinkle the loaf with olive oil and sprinkle with flavored spices for flavor. Send the rusks to the preheated oven. Bake them at 190 degrees not longer than a quarter of an hour. A fragrant, hearty soup of harsh, cooked with beef and tomatoes, is an ideal dish for the whole family. Pour out the hot dish for portion plates, decorate it with sour cream, sprinkle with chopped dill and serve with slices of freshly baked bread. Bon Appetit! 
Harcho with rice and beef in the classic manner
As you can see, the first recipe was exclusivelysuch components as meat and fresh vegetables, thanks to which the dish turns out to be easy enough and not too fat. This is an excellent option for the hot season, when, despite the famine, there is not much you want. Vegetable soup is prepared simply and does not take much time. There are lots of variants of it, let's right now consider one more interpretation on the subject "harcho" - add rice, garlic and special tkemali sauce. What will come of this, read on. Ingredients:
- olive or other vegetable oil - for frying
- salt - for the individual taste of each cook
- 450 g of tender and juicy beef
- 85 grams of walnut kernels, pre-dried
- bulbous bulb
- 120 g of round-grained rice
- 140 ml of tkemali sauce
- two or three garlic cloves
- 35 g of fresh dill (you can replace it with other herbs, for example, parsley or fresh basil)
- black pepper
- dried spices (we added rosemary and marjoram)
- 10-15 g of delicate Adzhika
- cilantro - to taste
Cooking method: Ingredients included in this recipe will be enough to cook an unsurpassed delicious, insanely aromatic meat soup. So this is an excellent occasion to invite friends or gather relatives at the same table. Master the new food and surprise them present. Another plus of this culinary instruction - it is very easy and accessible to everyone's understanding, even a beginner culinary. The only thing is: it takes a little less than an hour and a half to cook the kharcho. However, the spent efforts will return a hundredfold in the form of grateful exclamations of relatives and friends. Well, let's start cooking soup? First of all cut off all the excess beef, then rinse it and dry it with paper napkins or towels. After chop the medium pieces and put them in a pan of cold water, put on a slow fire and wait until the liquid boils. As soon as this happens, reduce the flame to a minimum and continue to boil the broth for about 40-45 minutes. Be sure to periodically remove the formed foam, otherwise the dish will turn out too cloudy. For a moment we will digress from the culinary procedure and give a little advice. If you do not find a tkemali, replace it with any other tomato sauce or paste. In the event of force majeure - for example, in the absence of one or another ingredient - do not step back from the intended plan and do not quit preparing the dish, just change the recipe slightly. Let's return to harcho: while the broth is boiled, peel the onion and garlic from the husk. First chop the small cubes and fry until light-golden in a frying pan with olive oil. With walnuts remove the shell, then mash them in a mortar. By the way, the soup will be more delicious, if you pre-fry the product in a saucepan. At the same time, it is not necessary to add oil, just dry the nuts slightly. Now rinse under the tap rice, observe the rule of "seven waters". For the uninitiated, we explain: the rump should be rinsed a specified number of times until, as a result, the crystal clear water drains from the rice. Go for dill or parsley, whichever you use. Chop the greens, then crush cleaned garlic cloves with a special press. By this time the meat should already be cooked, so pour it into the boiling broth of rice. Continue cooking harch, stirring occasionally. After six minutes, add the fried onions, walnuts, and also tkemali or its substitute - tomato paste. Again, work with a spoon, do not forget to reduce the flame. At the very end season the soup with salt and dried spices. Concerning the latter, we note that seasonings can be any. Do you like hops-suneli? So why not use them in a dish. For kharcho also suitable rosemary, cloves, coriander, as well as basil. And, of course, the standard seasonings, without which almost any dish does not dispense - ground paprika, black pepper and bay leaves. Put a couple of spoons of Adzhika in the soup and cook it for about ten minutes under the closed lid. Before turning off, pour chopped greens into the pan. We hope, now your cuisine will become even more diverse. Learn the recipes, prepare the first dishes and surprise the family with their culinary abilities. We wish you success.
