What is Georgian cuisine without kharcho?Kharcho is a Georgian soup that is made only from beef. In no case should beef be replaced with pork, lamb or poultry. Real Georgian kharcho soup is made from beef!

What will be required for soup in Georgian?

To prepare real Georgian kharcho soup, you need the following ingredients:

• Beef
• Walnuts
• Cream tkemali
• Garlic
• Carrot
• Bow
• Rice
• Dill
• Parsley
• Cilantro
• Hop-Suneli
• Salt
• Black pepper
• Water

Georgian cuisine implies properCooking kharcho soup means following the rules, choosing the right ingredients and being patient, because Georgian soup takes a long time to cook. Real kharcho soup is a Georgian dish, but sometimes it can be called by the name of a region of Georgia. Different regions have some features that give it a certain individuality, a distinctive feature, a twist. But the basic recipe involves beef, sauce and walnuts. Otherwise, the recipe varies depending on the cook. For example, kharcho soup can be Megrelian. The recipe is almost the same as the traditional Georgian kharcho.

The recipe for traditional soup kharcho

• To make soup hurcho it is better to take suchA piece of beef that will give more boiled broth. Therefore, it is better to take meat with a marrow bone. The preparation of soup kharcho needs just over two hours. In the beginning, the preparation process for cooking is in progress. We cook all the ingredients. Meanwhile, put the pan on the fire, put a piece of beef in it and cook the broth over low heat for two hours. The broth should turn out rich and strong.

• For 1.5 liters of water we take a piece of meat weighing 400 g. This soup-kharcho must be thick.
• After the broth is cooked, you need to remove the meat from it, cut into pieces, remove the bone and put the meat back into the broth.
• Preparing carrots and onions. It is washed, cleaned and cut into small pieces. Carrots are cut into cubes, and onion is like straw. Thus, the onion will not boil and will leave its shape in the soup.

Don't forget to add some sauce

• Next comes the most important moment - the sauce.Sauce is the base of the soup. The base can be different. The most correct option for kharcho soup is tkemali sauce. For 2 liters of broth, you need to pour two spoons of chopped tkemali. But other options are possible. Since the base of kharcho should be sour, tkemali can be replaced with finely chopped cherry plum or, in extreme cases, tomato paste. Alternatively, instead of tkemali, tomato paste and cherry plum, you can add a soaked piece of tklapi. The size of the tklapi can be 10x10 cm. If you add tkemali, the color of the kharcho will be light - this is correct. But if you drop tomato paste, the soup will turn red. This color is more attractive, and many cooks do just that.
• If suddenly it turned out that the broth is not acidic, then you can add a little acid to it in the form of pomegranate juice or citric acid.
• Then soup is cooked for 5 minutes, then carrots are added and cooked for another 10 minutes. Then add the onion and cook on low heat for another 30 minutes.
• Broth with vegetables is slowly brewed. Walnuts are being prepared. Half a glass of peeled walnut shells and partitions must be thoroughly rubbed in a mortar. This is done until the nut oil appears. Advice: nuts should be roasted in a frying pan to a pleasant aroma.
• Next, the garlic is peeled. It can also be rubbed in a mortar, and you can grate it.
• Now rice is being prepared. Now the market a huge selection of rice, differing in form and quality, for price and color. It's better to take a long piece of garlic for rice. Add rice and cook for 10 minutes.
• Then in the soup is added garlic-nutdressing. The soup has a pronounced smell. Therefore, it is better to ventilate the kitchen well, otherwise the smell will stand for a long time. Although this is nothing terrible. After all, the soup will turn out delicious and very appetizing.
• Now it's time for spices.Chefs from different countries and nations in modern times add a wide variety of spices. It also happens that you have to add to the soup what you have in the kitchen at home. But most chefs add the Caucasian mixture of khmeli-suneli as spices. This is a spicy mixture that emphasizes the taste of kharcho and makes it irreplaceable. Khmeli-suneli is a combination of such spices as dill, mint, basil and others. Bitter, but very pleasant and aromatic spice makes kharcho a real Georgian spicy soup. This is especially evident if hot pepper is included in the spices, but this is an acquired taste.
• Kharcho soup needs to be cooked for another 5 minutes afteradding spices to it. One spoon of spices per 2 liters will be more than enough. Those who like spicy sensations can increase the portion of seasoning. The main thing is not to overdo it! Georgian cuisine does not tolerate fuss!
• Cook soup on high heat is not necessary, because soupthick and all the liquid can evaporate and the soup will burn. On low heat the soup, with stirring, is cooked for 5 more minutes, then the greens are added. It can be finely chopped parsley, mint, coriander, dill, etc. It is not necessary to throw everything together, you can confine yourself to parsley. Although the more green, the more tasty the food.
• After cooking, soup is infused for 5 minutes.
• To Georgian soup, the ideal option is Georgian lavash instead of traditional bread. Well, and to taste everyone can add to his plate greens to his liking, as well as salt, pepper.

Recipe for Megrelian kharcho In Georgia there isa historical place called Colchis. The Argonauts sailed there for the Golden Fleece. Georgians live there - Megrels. They were the ones who invented kharcho with a touch of Megrelian culture.

Mherrelian Harcho Recipe

• Young beef (brisket) - 250 g
• 2 tbsp. spoons of peeled walnuts
• 1 carrot
• Purple onion - 1 pc.
• 2-3 cloves of garlic
• Half a glass of rice
• 2 tomatoes
• 2 tbsp. tablespoons tkemali
• Greens (dill, parsley and coriander)
• Spices and spices (dried coriander, dill and parsley)
• Water
• Salt

The ideal meat for Megrelian kharcho is fatty veal breast. It is better to take cartilaginous bones. They must be cleaned of films and tendons. Here is the recipe according to the technology:

Cut the meat into small pieces

Boil the broth over low heat for an hour (1 liter of water / 250 g of meat)

Add salt and spices are not necessary. This is done at the very end of the cooking. Water should not be added. So the amount of broth is better to adjust immediately.

Vegetables are prepared. Cleaned, cut into pieces. Onions are cut along the bulb, carrots on cubes. Garlic is cleaned and finely chopped either on a grater or in a mortar. Garlic can be ground together with salt and walnuts. It turns out nut filling.

Instead of tomato paste, two tomatoes are added. It is better to scald them with boiling water, remove hard skin and seeds. Leave only the flesh. If there are no fresh tomatoes, then you can add the paste or tomato.

The greens are finely chopped. It is better to use leaflets, and remove stems.

Tkemali sauce can be replaced with freshly plucked fresh plum. It is sour and gives the desired sour taste.

In the broth we put carrots, onions and tomatoes. Harcho now cook on low heat, stir for 20 minutes.

Then spices are added. You can add hot pepper, ground or other spicy seasonings. It is recommended to add a glass of white dry wine or serve it in a glass to the table.

The rice is washed and added to the broth with vegetables and seasonings. It is better to choose a grade of solid rice that does not boil and does not turn soup into porridge.

Garlic-nut filling is added and cooked for another 5 minutes.

In the end, you need to add the greens and set aside. The soup of harko is infused for another 5 minutes, and then served on the table. The recipe is quite simple and easy to prepare, if you have a desire.

Summing up the result of the work

The recipe for kharcho is quite varied.For example, there is kharcho with chicken, with smoked pork, with cream and many other recipes. When serving Georgian kharcho soup, herbs, spices, herbs, as well as garlic cloves, wine to taste and bread (lavash) are served. Georgian cuisine is, first of all, kharcho soup. Enjoy your meal!

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