Soup kharcho with chicken and walnuts
It's impossible to resist this first course.It exudes such an appetizing aroma that not every housewife can wait for it to be completely ready, and she tastes it every minute, scooping a little from the saucepan. The recipe for this kharcho soup is not very complicated, and its highlight is the addition of a special component - walnuts. They go great with chicken and create a real taste symphony. Don't believe me? Then start cooking quickly and see how true these words are. Ingredients:
- chicken - 0.5 kg
- onion - 1 piece
- tomatoes - 2 pieces
- walnut crushed nuts - 50 g
- fresh dill - 1 bunch
- coriander fresh - 1 beam
- garlic - 3 cloves
- tomato paste - 1 tablespoon
- rice - 0,5 cups
- wheat flour - 1 tablespoon
- Sunflower oil - 2 tablespoons
- hops-suneli - 1 teaspoon
- salt, red pepper - to taste
Method of preparation:Peel the onion and cut into medium-sized cubes. Wash the chicken carcass, divide it into small pieces and put it in a saucepan. Pour water into it, put it on the fire and bring the broth to a boil. Do not forget to remove the foam that periodically appears on the surface. When the liquid in the saucepan becomes completely transparent, pour in the onion and reduce the heat. The broth must be cooked for 1 hour. While the base for your future chicken kharcho is slowly cooking on the stove, start preparing the dressing. Dip the tomatoes in boiling water, then carefully peel them and finely chop the pulp. Pour vegetable oil into the frying pan, put the tomatoes and walnuts in it, mix these two components together and fry for 5-6 minutes, no more. Wash the dill, dry it, chop it very finely together with the garlic and send it to the tomatoes and nuts. Simmer over low heat for another 5 minutes. Rinse the rice several times under running water and also add it to the pan with the tomatoes and greens. Pour in 2 ladles of chicken broth, stir, cover and leave to simmer for 10 minutes. After the specified time, transfer the contents of the pan to the saucepan with the chicken and broth. Combine the flour with the tomato paste in a small container, stir to avoid lumps, and add to the soup. Bring to a boil, add salt, season and cook under the lid for at least 5 minutes. Serve this first course hot, sprinkled with cilantro. Although kharcho is considered a rather spicy first course, it should be seasoned with red pepper with great caution, since this spice should only emphasize the taste of the soup, and not dominate it, drowning out the other ingredients. The role of red pepper, like other seasonings, is to create a specific spicy aroma. Cilantro, which has a very distinctive smell, should also be used with great caution. It is better not to put it in a pot with soup, but to serve it separately. And also, do not overdo it with rice, otherwise instead of chicken kharcho you risk getting porridge. Read the recipe carefully, and this will save you from most mistakes.
Soup kharcho without rice with tkemali dressing and traditional Georgian spices
In sunny Georgia it is customary to cook food withusing various seasonings and spices. It is thanks to this culinary tradition, which has been developing for thousands of years, that national dishes are distinguished by their special rich taste and intense aroma. Chicken kharcho soup is no exception. This recipe allows you to create a real feast on your dinner table, even if there is only one first course. But what a feast! Ingredients:
- chicken - 1 piece
- onion - 4 pieces
- corn flour - 2 tablespoons
- tkemali sauce - 0.5 cups
- walnuts, peeled - 1.5 cups
- garlic - 3 cloves
- hops-suneli - 1 teaspoon
- cilantro seeds ground - 1.5 teaspoons
- coriander fresh - 5 branches
- black pepper, fragrant and green pepper - to taste
- cinnamon powder - to taste
- clove - to taste
- saffron imeretinsky - to taste
- bay leaf - 2-3 pieces
- salt - to taste
Method of preparation:This recipe with its number of ingredients is designed for a large family. Do not be afraid that most of the seasonings and spices do not have a clearly defined measure. Let's learn from Georgian housewives and trust our own culinary sense and intuition. Always try what you cook and season the dishes as your taste tells you. So, let's move on to the soup. To make it a success, it is better to use domestic chicken. Divide it into small pieces, put them in a saucepan, pour 2.5 liters of cold water and put on medium heat. When the broth boils, carefully remove the foam from its surface and continue cooking until the meat is half cooked. Keep in mind that the liquid should not boil too much, so make the heat low. When flakes of fat typical of broth from domestic chicken appear on top, pour them into another saucepan with a spoon. Peel and finely chop the onion. Place the saucepan with the removed chicken fat on the fire and simmer the onion slices in it. After 10 minutes, add the chicken pieces taken out of the broth, cover with a lid and continue to simmer on low heat for another quarter of an hour. Then gradually pour in the corn flour, and after 5 minutes, add the chicken broth itself. All these ingredients should boil for about 15 minutes. It's time to bring your kharcho soup to the desired taste. Add the tkemali sauce. Crush the walnuts in a separate container. Mix them with finely chopped garlic, capsicum, black and allspice, cinnamon, cloves, saffron and coriander seeds. Dilute all these ingredients with a small amount of cooled broth and pour into the soup. Add the bay leaf and hops-suneli there. To finish the cooking process of this Georgian dish, let it simmer on low heat for 10 minutes. Then remove the pan from the stove, but do not rush to pour its aromatic contents into plates. Kharcho with chicken that has been steeped for 5-7 minutes will be much tastier. Do not forget to sprinkle each serving with a handful of fresh cilantro.
Unusual kharcho with chicken, prunes and millet
Classic recipe for real Georgiankharcho involves the use of rice. But there is nothing more interesting than successful culinary experiments, isn't it? Therefore, be sure to try making the soup, following the recommendations described below. Its taste will seem magical to you, and the resulting colorful lunch with a Georgian accent will be remembered by your entire family for a long time. Ingredients:
- chicken fillet - 500 g
- onion - 2 pieces
- tomatoes ripe - 10 pieces
- olive oil - 4 tablespoons
- prunes - 60 g
- hops-suneli - 1 tablespoon
- walnut crushed nuts - 1/4 cup
- lemon juice - 3 tablespoons
- pomegranate juice - 500 ml
- tomato paste - 2 tablespoons
- millet powder - 1 glass
- fresh dill - 1 bunch
- Fresh mint - 1 bunch
- salt, pepper - to taste
- water
Method of preparation:Pour a quarter cup of hot water over the prunes and leave to swell. Meanwhile, peel the onion and garlic and chop as finely as possible. Peel the tomatoes. To make this task easier, dip them in boiling water for half a minute. Cut the remaining pulp into small cubes. Wash the chicken fillet, dry it with paper towels, salt and pepper on all sides. Pour 3 tablespoons of olive oil into a cast-iron pot, and when it heats up, put the fillet in and fry for 5 minutes. Then reduce the heat to medium and add the onion and garlic slices. Saute it, stirring frequently, for 3 minutes. Then remove the fillet and set aside. Add diced tomatoes and tomato paste to the pot and stir. Then pour in 1.5 liters of hot water, pour in walnuts and bring everything to a boil. Pass the steamed prunes through a meat grinder twice or mash them with a blender and add to the soup. Cover the cast iron pot with a lid and leave to simmer over low heat for 25 minutes. Cut the fried chicken fillet into small pieces and also add to the soup. Continue cooking it for a quarter of an hour. At the same time, take care of the millet. Pour 1 tablespoon of olive oil into a frying pan, heat it over the fire. Pour the millet there and fry until the grains open. Then take any heat-resistant container, put the millet in it, add 2 cups of hot water, cover with a lid and cook over low heat for 20 minutes. Shortly before the time allotted for cooking your chicken kharcho is up, add khmeli-suneli, as well as lemon and pomegranate juices. Don't forget to add salt and pepper. Make sure the soup boils for 5 minutes and remove the pan from the heat. While the kharcho is steeping, start serving. Put some millet in deep plates and pour the kharcho on top. Sprinkle each serving with finely chopped dill and mint. As you can see, none of the recipes described in the article are particularly difficult. To make a delicious Georgian soup, you just need to follow the standard technology and strictly follow the order in which all the ingredients are added. But no one forbids you to experiment and play with different flavors. Try adding cherry plum puree to some recipe for a Georgian spicy soup, for example. You might discover a completely new and interesting combination.
