Soup kharcho refers to the first Georgian disheskitchen. In Western Georgia it is traditionally boiled from beef with the addition of walnuts. The dish is popular and has several dozen different cooking methods. Recipes of soup kharcho can differ, above all, by choosing meat. Used in soup lamb, veal, pork, chicken and much more. Quickly and easily you can cook a delicious soup kharcho in a multivark. At the same time, the food will acquire an even sharper and more refined taste.
Recipe for Georgian Kharcho
- 500 g of low-fat beef;
- 200 g of onions;
- 150 grams of beef fat or vegetable oil;
- 200 g of peeled walnuts;
- seasoning hops-suneli;
- Imeretian saffron;
- Red pepper;
- 200 g fresh tomatoes or tomato paste;
- garlic to taste.
Preparation of refueling for soup
Refueling for beef and walnut baconare cooked in the multivark in the frying mode. Onions must be cut very finely and placed in a frying pan. The smaller the onion is cut, the more delicious and aromatic the dish will turn out. Onions are fried on beef fat or vegetable oil to a golden color. Recipes for soup kharcho are often based on the use of natural fat instead of vegetable oil. Tomatoes are peeled, carefully grinded and added to onions. Instead of tomatoes you can use not very acidic tomato paste. Extinguished dressing from onions and tomatoes only 5 minutes. Then the multivarker turns off.
Meat broth recipe
Meat is boiled in a saucepan. After cooking, beef should be removed from the pan, and the liquid, without draining, cool. Boiled meat is cut into pieces of medium size. Peeled walnuts are grinded in a meat grinder and added to a cold meat broth. It is advisable to use chilled broth, since all ingredients are better dissolved in it. Then 1 tablespoon seasoning of hops-suneli and one teaspoon of saffron imeretinsky, red pepper, salt are put in the mixture. All mix thoroughly. The broth mixture is set aside for a few minutes so that it is infused. Meat broth with spices is poured into a mixer and whipped until the mass becomes milky, airy and without lumps. In the multivarka to the ready-made dressing add the whipped cream mix. The resulting mass is well mixed. The soup should not be very thick. Harcho's recipe in Georgian includes so many ingredients that you need to make a dish similar in its consistency to the soup-mash. In the soup put the sliced meat, still carefully mixed and turn the multivark into a quenching mode. Harcho from beef must boil for 5 minutes. In the finished dish add garlic to taste and not more than one tablespoon of wine vinegar. Traditionally hot Georgian dish is served with hominy or bread, sour cream and is decorated with finely chopped fresh herbs.