The traditional hot dish in Georgian cuisine is Kharcho soup, which, despite its calorie content, has become popular all over the world. The first dish should bring not only pleasure, but also vitamins, minerals in our body.
Kharcho with rice: a classic recipe
Hot liquid soup helps to improve digestion, restoring fluid balance. Soup "Kharcho classic with rice" was originally prepared from beef with a hearty broth and tklapi - mashed plums. Mandatory additive in the composition of the dishes are spicy spices, peppers, nuts.
For cooking you will need the following ingredients:
- Beef brisket - 500 g;
- Water - 3 l;
- Onions - 4 pcs .;
- Round grain rice - 100 g;
- Tklapi - 100 g;
- Nuts - 100 g;
- Cilantro seeds - 1 tbsp. spoon;
- Cornmeal - 1 tbsp. spoon;
- Sunflower oil - 50 g;
- Parsley - 2-3 bunches;
- Seasoning suneli - 2 tsp;
- Black pepper peas - 7-10;
- Red ground pepper - 3 g;
- Celery or basil - 1 tsp;
- 2-3 bay leaves;
- A pinch of saffron;
- Garlic - 3 cloves;
- Salt.
The process of cooking "Kharcho" classic with rice takes about 3 hours.
Calorie nourishing soup is about 110 kcal per 100 g.
- The recipe for this soup should begin with the preparation of all products. Rinse beef brisket, cut into slices and put to boil for half an hour, periodically removing the noise.
- In sunflower oil, fry chopped onion with cornmeal until golden brown. Prepare the rice before cooking - rinse in water, changing it until it becomes transparent.
- Checking whether the beef is boiled until cooked, get it, strain the broth and put it back on fire. After boiling throw rice and boiled meat.
- Parsley finely chopped, black pepper peas, mash a little. Nuts must be chopped or crushed. The broth should boil, after which you can add pepper, parsley, nuts, bay leaf, cilantro.
- After another five minutes add to the soup add tkalpi, saffron, red pepper, suneli. Only after that, after about a couple of minutes, you need salt and boil. Turn off the fire, add garlic (finely chopped), celery or basil. Soup must infuse for 20 minutes.
Classic soup "Kharcho" with lamb rice
Many traditional cooks try to cook all traditional dishes in a different way using a set of ingredients., available to them. This is how the classic "Kharcho" soup with lamb rice appeared. It is more saturated and bold, using other spices for this meat and vegetables, combined with it.
To prepare this dish you will need:
- Lamb - 500 g (brisket or scapula);
- Water - 2-3 liters;
- Onions - 2 pieces;
- Carrots - 1 piece;
- Rice - 100 g;
- Sunflower oil - 40 g;
- Tomatoes - 400 g;
- Garlic - 6 cloves;
- Green cilantro - 1 bunch;
- Tklapi - 100 g;
- Coriander seeds - 2 tsp;
- Seasoning suneli - 1 tsp;
- Salt.
The cooking time for the classic Kharcho with lamb rice is three hours.
Calorie dishes - about 80 kcal per 100 g of the finished dish. From these products you get 7-8 servings of a wonderful hot soup with a high content of vitamins and microelements.
- Before cooking, wash the lamb, remove the fat layers, cut into small pieces. Put the meat in the water, put on the fire and cook for a couple of hours. During the cooking should not forget to remove the noise.
- Rice for soup is better to take round-grained, wash well, changing water several times. Then pour it into the broth to the meat.
- Dice carrots and onions, fry in sunflower oil until golden. When rice is cooked for about ten minutes - pour onions and carrots. Next add chopped tomatoes, peeled.
- Ten minutes later add tklapi, suneli, finely chopped cilantro, coriander and salt almost ready dish. Boil it for a few minutes, you can add garlic (pre-chopped), remove from the stove and set to infuse.
Useful tips
To cook this dish with any meat (beef or lamb), you must first prepare it. A few simple and useful tips will not interfere with cooking soup "Kharcho":
- Beef should be cut along the fibers - this will reduce the time of the cooking process;
- For soup, it is better to choose lamb from the brisket or the neck - less lived, fat;
- To remove the characteristic smell of lamb, you can marinate it with spices., hold in vinegar, but it is better to just try to remove all the fat layers - the smell appears because of them;
- In the process of cooking, garlic loses its taste - it is better to add it at the very end 2-3 minutes before the end of cooking;
- In any method of preparation, with a different composition of ingredients - soup "Kharcho" must be infused before use;
- Do not be afraid to add spices at their own discretion - this can make it richer, tastier, more aromatic.
The classic version of the soup "Kharcho" should be thick and rich. Tklapi can be cooked by yourself. To do this, you need plums, red and black pepper, garlic. Plums are cooked for half an hour, rubbed through a sieve.
The resulting gruel, together with garlic, pepper is sent to the pan. Stirring this mass, you can see when the necessary thickness of sauce is formed.
The following video clearly shows how to cook the right soup Kharcho.
