soup kharcho What Georgian cuisine without kharcho? Harcho is Georgian soup, which is prepared only from beef. In any case, beef can not be replaced with pork, lamb or poultry. This soup-harcho in Georgian is prepared from beef!

What will be required for soup in Georgian?

In order to prepare a real Georgian soup-harcho, you need the following ingredients:

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

Georgian cuisine means correctcooking soup harcho - is to comply with the rules, choose the right foods and have patience, because the soup is cooked for a long time in Georgian. This soup-harcho is a Georgian dish, but sometimes it can be called by the name of the region of Georgia. In different areas there are some features that give it a certain individuality, a distinctive feature, a highlight. But the main recipe implies the presence of beef, sauce and walnuts. In other respects the recipe differs depending on the cook. For example, soup-kharcho can be Megrelian. The recipe is almost the same as the traditional Georgian kharcho. recipe kharcho in Georgian

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.

Do not forget about the sauce addition

  • Then the most important thing is the sauce. Sauce is the basis of soup. The basis can be different. The most correct option for soup kharcho is a tkemali sauce. For 2 liters of broth you need to pour two spoons of crushed tkemali. But other options are possible. Since the base of the kharcho must be acidic, the tkemali can be replaced with finely chopped cherry plum or, at most, with tomato paste. Alternatively, instead of tkemali, tomato paste and cherry plums, you can add a soaked slice of clover. The size of the tclapi can be 10x10 cm. If you add tkemali, the color of the kharcho will be light - this is correct. But if you drop a 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. Cooks of different countries and peoples in modern times add a wide variety of spices. Sometimes it happens that you have to add to the soup what is at home in the kitchen. But most cooks add a Caucasian mixture of hops-suneli as spices. It is a spicy mixture that emphasizes the taste of harsh and makes it irreplaceable. Hops-Suneli is a combination of spices such as dill, mint, basil and others. A bitter, but very pleasant and fragrant spice makes the kharcho a real Georgian soup. This is especially true if a hot pepper is included in the spice composition, but it's an amateur.
  • Soup kharcho need to cook another 5 minutes afteradding spices to it. One spoonful of spices per 2 liters will be more than sufficient. Fans of thrill 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.

The recipe for Harzo in Megrelian In Georgia, there isThe historical place, which is called Colchis. In it, the Argonauts sailed behind the golden fleece. There are Georgians - Megrelians. It was they who invented the harko with a touch of Megrelian culture. Georgian soup kharcho

Mherrelian Harcho Recipe

  • Young beef (brisket) - 250 g
  • 2 tbsp. spoons of peeled walnuts
  • 1 carrot
  • Violet onions - 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 a fat veal breast. It is better to take cartilaginous bones. They need to be cleaned of films and tendons. Further the recipe on 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

    Harcho recipe is quite diverse. For example, there is a chicken with chicken, with smoked pork, with cream and many other recipes. When serving Georgian soup on soup, greens, spices, spices, as well as cloves of garlic, wine to taste and bread (lavash) are served in Georgian. Georgian cuisine is first of all soup kharcho. Bon Appetit!

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