8 recipes for classic kharcho with rice

This soup is the pride of Georgia. Properly cooked soup always turns rich and aromatic. If you cook the kharcho according to the classic recipe with rice, you will be able to make food for loved ones, as in a Georgian restaurant. Prepared from beef. But with other types of meat, you can cook a delicious, rich dish. There is no strict recipe for cooking in Georgia. The regions differ in cooking from each other, so it is possible to choose the step-by-step recipe that you like best.

Kharcho Soup - Classic Rice Recipe

This recipe is suitable even for those who are just starting to get acquainted with Georgian cuisine. The cooking method is incredibly simple. Kharcho with beef rice according to this recipe is spicy and tasty.

Ingredients:

• rice - 120 g;
• beef brisket - 370 g;
• onion - 3 pcs.;
• prunes - 4 pcs.;
• garlic - 4 cloves;
• dill - 20 g;
• hot chili pepper - 1.5 pods;
• vegetable oil - 20 ml;
• parsley - 20 g;
• tklapi - 1 tbsp. a spoon;
• water - 8 glasses;
• cilantro - 20 g;
• tomato puree - 70 g;
• hops-suneli - 1 tbsp. a spoon;
• salt.

Cooking:

1. Wash the meat, cut into slices. Put in a pan. Pour 500 ml of water. Beef should be completely immersed in liquid. Boil.
2. Chop the onion.
3. Chop the garlic.
4. Mix chopped cilantro with tomato paste.
5. Fold in one container, stir.
6. Pour the suneli hops. Fry for two minutes.
7. Transfer to beef.
8. Add pepper, tkemali, rice and prunes. Pour in the remaining water. To salt. Boil over high heat.
9. Add chopped greens. Let it brew.

Cooking in Georgian

In this Georgian recipe, only beef is used. The hallmark of this soup are walnuts.

Tasty recipe: Georgian Kharcho recipe

Ingredients:

• beef on the bones fat - 750 g;
• cilantro - 30 g;
• garlic - 5 cloves;
• onion - 3 pcs.;
• parsley - 20 g;
• tomato puree - 70 ml;
• ground red pepper - 7 g;
• Tkemali sauce - 75 ml;
• walnuts - 150 g;
• rice - 225 g;
• peas peas - 7 g;
• hops-suneli - 7 g;
• bay leaf - 3 pcs.;
• hot red pepper - 3 pods.

Cooking:

1. Place the beef in water, bring to a boil. The resulting foam must be constantly removed.
2. After boiling, switch the burner to the middle position. Boil an hour if the meat is young. If the beef is old, it will take two hours.
3. When the meat is cooked, get it, cool. Separate from the bone.
4. Small bones may remain in the liquid during cooking, so the broth should be filtered.
5. Grind the meat into small pieces. Transfer to broth.
6. Peel the onions, chop.
7. Peel the garlic and crush it with a rolling pin.
8. Slice cilantro, then parsley.
9. Add washed rice to the broth.
10. Place greens and onions.
11. Boil a quarter of an hour.
12. Pour in the tkemali sauce, add the garlic.
13. Salt, pour the suneli.
14. Chop nuts. Add to the broth with lavrushka and pepper.
15. Boil for several minutes until rice is cooked.

With rice and lamb

If you don't like beef, you can replace the meat with lamb. According to the classic recipe, lamb kharcho is just as tasty.

Ingredients:

• lamb stalk on the bone is not oily - 900 g;
• onion - 3 large heads;
• hot red pepper - 0.5 tsp;
• carrots - 1 pc.;
• tomato - 6 pcs.;
• garlic - 8 cloves;
• cilantro - 70 g;
• black pepper - 5 peas;
• medium grain rice - 130 g;
• apple vinegar - 1 teaspoon;
• ghee - 1 tbsp. a spoon;
• coriander - 2 tsp;
• salt.

Cooking:

1. Remove film from meat.
2. The brisket is cut into pieces, each should have 2 ribs.
3. Cut the peeled onions into rings.
4. Finely chop the cilantro.
5. Finely grind pepper, coriander, salt.
6. Place oil in a pan, fry the ribs. Drizzle with vinegar. Place onion, and spice up spices. Fry.
7. Grate tomatoes on a coarse grater, preserving the juice.
8. Cilantro mix with grated tomatoes. Place to meat.
9. Boil. Pour boiling water in a volume of two liters.
10. Peel the carrots, cut into cubes. Fall asleep to other products.
11. Cover with a lid. Cook an hour.
12. Leave the washed rice groats in water for an hour. Pour into soup. Boil the cereals until soft.
13. Pour cilantro leaves. Add the garlic. Let it brew.

Beef Kharcho Soup

This soup is made from the simplest and most affordable foods found in the refrigerator. It takes three hours to cook the kharcho, so start cooking in advance.

Ingredients:

• beef on the bone - 1300 g;
• carrots - 2 pcs.;
• water - 3 l;
• Lavrushka - 5 pcs.;
• potatoes - 5 pcs.;
• garlic - 6 cloves;
• tomato paste - 6 tbsp. spoons;
• onion - 2 pcs.;
• dried parsley - 2 tbsp. spoons;
• hops-suneli;
• sunflower oil - 7 tbsp. spoons;
• black pepper - 5 peas;
• Red pepper;
• rice - half a glass;
• salt;
• adjika.

Cooking:

1. Pour water into a pan with a volume of four liters.
2. Cut the meat, put in water.
3. Peeled carrots in liquid.
4. Add onion without husks to meat, then lavrushka and peas of pepper.
5. To salt.
6. Turn on the burner to a minimum. Close the cover. Boil for two hours.
7. Get vegetables, meat. Strain the liquid by pouring it into another pan.
8. Crush peeled garlic with a knife, it should turn into gruel.
9. Grate peeled carrots on a coarse grater.
10. Chop onions into quarters.
11. Pour oil, tomato paste into a pan, add garlic. Fry.
12. Arrange onions, stir.
13. After the vegetable becomes golden and soft, put the carrots.
14. Fry for five minutes.
15. Pour 100 ml of broth into the pan, add salt.
16. After everything becomes soft, transfer to a pan.
17. Remove the meat from the bones, cut into pieces.
18. Cut peeled potatoes into bars.
19. Rinse rice cereal.
20. In the broth put potatoes, meat, rice.
21. Dip the parsley, parsley and spices.
22. Cook until all ingredients are soft.

Step by step pork recipe

Kharcho with rice and potatoes can be prepared from the most affordable products without using tklapi sauce, which is easily replaced by tomatoes. With their help, the desired acidity will be obtained, and seasoning will be added to the spice.

Ingredients:

• pork on the bone - 700 g;
• rice - 5 tbsp. spoons;
• Bay leaf;
• onions - 4 turnips;
• hops-suneli;
• tomato - 5 pcs.;
• cilantro - 30 g;
• potatoes - 3 pcs.;
• salt;
• garlic - 2 cloves;
• basil;
• allspice.

Cooking:

1. Prepare a three-liter pot. Put meat in it.
2. Boil for an hour and a half under a covered lid.
3. Cut peeled onions into small pieces.
4. Heat the pan, add oil, fry the onion until soft.
5. Get and cool the meat. Separate from the bone. Cut into pieces. Place onion.
6. Cook for five minutes.
7. Set the burner to minimum mode. Pour onion with three tablespoons of broth, passer.
8. Rinse tomatoes, pour over boiling water, peel. Chop the fruit.
9. Put to the pork. Put out 10 minutes.
10. Transfer the fried foods to the broth, bring to a boil.
11. Peel and chop the potatoes.
12. Rinse, transfer to broth. Boil.
13. Put spices, chopped herbs, crushed garlic.
14. Cook at low boil for 5-10 minutes. Let it brew.

Cooking chicken and rice kharcho

Ingredients:

• rice - 3 tbsp. spoons;
• chicken breast - 1 pc.;
• ground black pepper;
• salt;
• tomato paste - 200 ml;
• onion - 1 pc.;
• cilantro;
• garlic - 5 cloves;
• lavrushka.

Cooking:

1. Boil chicken in salted liquid.
2. Rinse the rice groats until the water becomes clear.
3. Remove the chicken. Add pic
4. Passer diced onions.
5. Pour tomato paste and 50 ml of broth. Toast.
6. Remove the meat from the bone, chop. Put back in the pan.
7. Transfer the mixture from the pan.
8. Grated garlic add to the broth.
9. Finely chop the cilantro.
10. Put the parsley, suneli hops, pepper, cilantro and salt. Boil.

If you want a rich taste, add more suneli hops. If you like a spicy dish, add dried chili to the soup. So that the soup does not turn into porridge, do not overdo it with rice.

Classic recipe in a slow cooker

A slow cooker saves time and simply makes kharcho with lamb rice.

Ingredients:

• lamb - 550 g;
• rice - 1 multi-glass;
• onion - 2 pcs.;
• black pepper;
• parsley;
• garlic - 7 cloves;
• cilantro;
• tomato paste - 200 ml;
• Lavrushka - 2 leaves;
• Bulgarian pepper - 2 pcs.;
• potato - 3 pcs.;
• carrots - 2 pcs.;
• salt;
• vegetable oil for frying.

Cooking:

1. Across the fiber, cut the lamb into small pieces.
2. Peel the onion, cut into half rings.
3. Chopped peeled potatoes.
4. Bulgarian pepper clear of seeds, cut so that it turns into cubes.
5. Grind peeled carrots on a coarse grater.
6. Remove excess starch from rice cereal; for this, rinse it several times. Georgians are washed seven times.
7. Pour oil into a bowl, add lamb. Turn on the “Baking” mode.
8. Set the timer for 20 minutes.
9. Stew 10 minutes onions.
10. Add bell peppers and carrots. Cook for seven minutes.
11. Switch to the "Extinguishing" mode. Put the potatoes, pic. Pour water to the maximum. To salt. Add spices. Set a timer for two hours.
12. Season the soup with chopped herbs and garlic.

Kharcho soup cooked in a cauldron

Ingredients:

• beef ribs - 750 g;
• tomato - 3 pcs.;
• pomegranate juice - 2 tbsp. spoons;
• rice - 250 g;
• uzo-suneli;
• parsley - 25 g;
• lemon - 1 pc.;
• sweet red pepper - 1 teaspoon;
• cilantro - 25 g;
• hot pepper - 1 teaspoon;
• walnut - 50 g;
• hops-suneli;
• salt;
• dill - 25 g;
• garlic - 4 cloves.

Cooking:

1. Pour water into the cauldron, place the ribs. Close the cover.
2. Boil, removing foam, cook for an hour.
3. To prevent a bitter aftertaste, regulate the fire by tossing more or less firewood. It should not boil strongly.
4. Add a whole onion head and two leaves of lavrushka. To salt.
5. Chop greens.
6. Pour boiling water over the tomatoes, remove the peel. Slice.
7. Squeeze the lemon.
8. Crush the garlic.
9. Chop nuts.
10. To mix. Pour pomegranate juice. Knead with your hands.
11. Place rice groats in the prepared broth. Boil for about an hour.
12. Put dressing and spices. To salt.
13. Stir. Boil.
14. Boil for half an hour.