Soup with meatballs and vermicelli
Ingredients:
- Minced meat - 350 gr
- water - 2.5 liters
- onion - 1 piece
- carrots - 1 pc.
- potatoes - 2 pcs
- pasta - 1/2 cup
- vegetable oil - for frying
- bay leaf - 3 pcs
- black peppercorns - 10 pcs
- salt - to taste.
Cooking method:
First of all, put a pan of water on the stove and prepare the vegetables.
Wash the vegetables and grate the carrots on a coarse grater, peel the onions and cut them into small cubes.
Fry over low heat in a frying pan in vegetable oil until light golden brown.
Add salt and allspice black pepper to the minced meat to taste, you can also add your favorite seasoning for meat and mix thoroughly.
As soon as the water boils, we begin to form small balls from the minced meat with our hands and lower them into the pan. Reduce heat to medium.
Then take the potatoes, peel them and cut them into small cubes.
As soon as the meatballs float, add the chopped potatoes to them.
After about 5 minutes of cooking, add the pasta and fried vegetables. Cook for another 10 minutes and add peppercorns, bay leaf and salt.
Cook a little more and turn off, leaving the soup to simmer under the lid.
Pour the soup into bowls, garnish with chopped herbs and serve.
Recipe Kharcho soup with meatballs. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Kharcho soup with meatballs.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 89.4 kcal | 1684 kcal | 5.3% | 5.9% | 1884 |
| Squirrels | 4.1 g | 76 g | 5.4% | 6% | 1854 |
| Fats | 5 g | 56 g | 8.9% | 10% | 1120 g |
| Carbohydrates | 6.8 g | 219 g | 3.1% | 3.5% | 3221 g |
| Alimentary fiber | 0.6 g | 20 g | 3% | 3.4% | 3333 g |
| Water | 83.1 g | 2273 g | 3.7% | 4.1% | 2735 g |
| Ash | 0.16 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 17.5 mcg | 900 mcg | 1.9% | 2.1% | 5143 g |
| alpha carotene | 0.227 mcg | ~ | |||
| beta carotene | 0.106 mg | 5 mg | 2.1% | 2.3% | 4717 g |
| beta Cryptoxanthin | 0.089 mcg | ~ | |||
| Lycopene | 0.75 mcg | ~ | |||
| Lutein + Zeaxanthin | 2.914 mcg | ~ | |||
| Vitamin B1, thiamine | 0.012 mg | 1.5 mg | 0.8% | 0.9% | 12500 g |
| Vitamin B2, riboflavin | 0.008 mg | 1.8 mg | 0.4% | 0.4% | 22500 g |
| Vitamin B4, choline | 1.76 mg | 500 mg | 0.4% | 0.4% | 28409 g |
| Vitamin B5, pantothenic | 0.033 mg | 5 mg | 0.7% | 0.8% | 15152 g |
| Vitamin B6, pyridoxine | 0.032 mg | 2 mg | 1.6% | 1.8% | 6250 g |
| Vitamin B9, folates | 4.33 mcg | 400 mcg | 1.1% | 1.2% | 9238 g |
| Vitamin C, ascorbic acid | 3.4 mg | 90 mg | 3.8% | 4.3% | 2647 g |
| Vitamin E, alpha tocopherol, TE | 0.52 mg | 15 mg | 3.5% | 3.9% | 2885 g |
| gamma tocopherol | 0.013 mg | ~ | |||
| Vitamin H, biotin | 0.132 mcg | 50 mcg | 0.3% | 0.3% | 37879 g |
| Vitamin K, phylloquinone | 33.3 mcg | 120 mcg | 27.8% | 31.1% | 360 g |
| Vitamin RR, NE | 0.1913 mg | 20 mg | 1% | 1.1% | 10455 g |
| Niacin | 0.059 mg | ~ | |||
| Betaine | 0.045 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 47.48 mg | 2500 mg | 1.9% | 2.1% | 5265 g |
| Calcium, Ca | 19.29 mg | 1000 mg | 1.9% | 2.1% | 5184 g |
| Silicon, Si | 1.61 mg | 30 mg | 5.4% | 6% | 1863 |
| Magnesium, Mg | 7.91 mg | 400 mg | 2% | 2.2% | 5057 g |
| Sodium, Na | 2.07 mg | 1300 mg | 0.2% | 0.2% | 62802 g |
| Sera, S | 10.07 mg | 1000 mg | 1% | 1.1% | 9930 g |
| Phosphorus, P | 14.3 mg | 800 mg | 1.8% | 2% | 5594 g |
| Chlorine, Cl | 6.45 mg | 2300 mg | 0.3% | 0.3% | 35659 g |
| Microelements | |||||
| Aluminium, Al | 30 mcg | ~ | |||
| Bor, B | 12.6 mcg | ~ | |||
| Vanadium, V | 1.1 mcg | ~ | |||
| Iron, Fe | 0.352 mg | 18 mg | 2% | 2.2% | 5114 g |
| Yod, I | 0.37 mcg | 150 mcg | 0.2% | 0.2% | 40541 g |
| Cobalt, Co | 0.642 mcg | 10 mcg | 6.4% | 7.2% | 1558 g |
| Lithium, Li | 0.457 mcg | ~ | |||
| Manganese, Mn | 0.1001 mg | 2 mg | 5% | 5.6% | 1998 |
| Copper, Cu | 28.44 mcg | 1000 mcg | 2.8% | 3.1% | 3516 g |
| Molybdenum, Mo | 1.543 mcg | 70 mcg | 2.2% | 2.5% | 4537 g |
| Nickel, Ni | 3.908 mcg | ~ | |||
| Rubidium, Rb | 23.2 mcg | ~ | |||
| Selenium, Se | 0.295 mcg | 55 mcg | 0.5% | 0.6% | 18644 g |
| Strontium, Sr | 0.47 mcg | ~ | |||
| Titanium, Ti | 0.16 mcg | ~ | |||
| Fluorine, F | 90.82 mcg | 4000 mcg | 2.3% | 2.6% | 4404 g |
| Chromium, Cr | 0.54 mcg | 50 mcg | 1.1% | 1.2% | 9259 g |
| Zinc, Zn | 0.1646 mg | 12 mg | 1.4% | 1.6% | 7290 g |
| Zirconium, Zr | 0.11 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.378 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.8 g | max 100 g | |||
| Galactose | 0.001 g | ~ | |||
| Glucose (dextrose) | 0.12 g | ~ | |||
| Sucrose | 0.59 g | ~ | |||
| Fructose | 0.111 g | ~ | |||
| Essential amino acids | 0.026 g | ~ | |||
| Arginine* | 0.059 g | ~ | |||
| Valin | 0.024 g | ~ | |||
| Histidine* | 0.01 g | ~ | |||
| Isoleucine | 0.02 g | ~ | |||
| Leucine | 0.032 g | ~ | |||
| Lysine | 0.016 g | ~ | |||
| Methionine | 0.007 g | ~ | |||
| Methionine + Cysteine | 0.01 g | ~ | |||
| Threonine | 0.016 g | ~ | |||
| Tryptophan | 0.006 g | ~ | |||
| Phenylalanine | 0.021 g | ~ | |||
| Phenylalanine+Tyrosine | 0.031 g | ~ | |||
| Nonessential amino acids | 0.06 g | ~ | |||
| Alanin | 0.014 g | ~ | |||
| Aspartic acid | 0.037 g | ~ | |||
| Glycine | 0.025 g | ~ | |||
| Glutamic acid | 0.084 g | ~ | |||
| Proline | 0.023 g | ~ | |||
| Serin | 0.017 g | ~ | |||
| Tyrosine | 0.016 g | ~ | |||
| Cysteine | 0.004 g | ~ | |||
| Sterols (sterols) | |||||
| Phytosterols | 0.443 mg | ~ | |||
| beta sitosterol | 1.817 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.009 g | ~ | |||
| 16:0 Palmitinaya | 0.141 g | ~ | |||
| 18:0 Stearic | 0.064 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| 22:0 Begenovaya | 0.006 g | ~ | |||
| Monounsaturated fatty acids | 0.511 g | min 16.8 g | 3% | 3.4% | |
| 16:1 Palmitoleic | 0.004 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.443 g | ~ | |||
| 18:1 cis | 0.003 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.02 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.044 g | ~ | |||
| Polyunsaturated fatty acids | 1.33 g | from 11.2 to 20.6 g | 11.9% | 13.3% | |
| 18:2 Linolevaya | 1.153 g | ~ | |||
| 18:3 Linolenic | 0.13 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.001 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 12.4% | |
| Omega-6 fatty acids | 1.2 g | from 4.7 to 16.8 g | 25.5% | 28.5% |
The energy value of Kharcho soup with meatballs is 89.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Lenten soup kharcho
For vegetarians, the only option is to taste the famous soup. It is also a good substitute for any first course during Lent.
Ingredients:
- Rice - 1 glass
- Onions - 2-3 pcs.
- Garlic - 2-3 pcs.
- Ripe tomatoes - 2-3 pcs.
- Tomato paste - 1 tbsp. l
- Tkemali sauce - 2-3 tbsp. l
- Bay leaf - 1-2 pcs.
- Cilantro - bunch
- Adjika - 1 tbsp. l
- Vegetable oil - 2 tbsp. l
- Salt - to taste
Preparation:
Peel the tomatoes so that they come off easier and scald with boiling water.
Cut the onion into small cubes and fry until golden brown, then cover the onion with water and add rice.
When the rice is cooked, you need to add tomatoes, tomato paste diluted with water, tkemali sauce, garlic, salt, herbs, and adjika.
Bring to a boil, turn off, let the soup brew.
Preparation
Transfer the minced meat to a convenient plate, then break 1 chicken egg. Let's add spices to our minced meat to taste: sweet paprika, hot chili pepper, black pepper and salt.
Mix the minced meat thoroughly in a plate and then put it in the refrigerator for literally 10 - 15 minutes.
Peel the onion, wash it under running water and cut it into small cubes. (We only need to chop half the onion.)
Peel the carrots, wash them under running water and also cut them into small cubes.
Pour a little vegetable oil into the pan in which we will prepare the soup, turn on the heat and add finely chopped vegetables, fry them until golden brown. Be sure to constantly stir the onions and carrots so that the vegetables do not burn.
While our vegetables are roasting, pour 2 liters into the kettle. water and bring it to a boil. We also need to rinse one glass of rice until the water is clear.
As soon as our vegetables are fried, add tomato paste to the pan, mix everything thoroughly and fry for another 1 - 2 minutes. The water in the kettle has boiled, and we pour 2 liters into the pan. boiling water
Add the washed rice to the pan and mix everything thoroughly. Then we cut the second half of the onion into small cubes and add it to the pan with the soup.
We wet our hands with cold water and form meatballs from the minced meat and place them on the board. Then, one by one, place the meatballs into the pan with the soup.
How to cook “Kharcho soup with meatballs”
Prepare the necessary ingredients.
Prepare the minced meat. Season with salt and pepper. Stir in a bowl and tap the bottom of the bowl several times.
Form into meatballs slightly smaller than a walnut. Place it on the board.
Place the meatballs in boiling water and cook until tender.
Remove the meatballs from the broth. Strain the broth.
Finely chop the onion and saute it until transparent. Add finely grated carrots and sauté over low heat until the carrots are tender.
Cut the tomatoes into small cubes and add to the vegetables. Keep on fire for 2-3 minutes, stirring.
In a separate bowl, mix 1/2 bunch of chopped cilantro, nuts, chopped garlic. Grind thoroughly using a spoon or pestle.
Bring the broth to a boil. Add rice and cook until cereal is cooked.
Once the rice is cooked, add the sautéed vegetables and meatballs and bring to a boil.
Add prepared cilantro, nuts and garlic. Stir and bring to a boil.
Remove from heat, cover and let steep for 20 minutes. Afterwards you can serve the dish to the table.
Serve the soup with herbs and adjika. Bon appetit!
Kharcho soup with rice: recipe with photos at home
I offer a classic recipe for preparing aromatic, thick kharcho soup with rice at home.
This is a national Georgian dish, its thick aroma cannot be confused with anything else. Real kharcho is very thick and rich. In each region of Georgia it is prepared according to its own secret recipes, which may differ significantly from the basic one. The name of this ancient dish translates as “beef in broth.” The most delicious and authentic Georgian soup, kharcho, is made from beef, rice and tkemali sauce. You can’t do without spices: suneli hops, garlic, red pepper, walnuts. But potatoes are not needed in this recipe. Initially, the soup was prepared only from beef, they used shanks, ribs and brisket. Other types of meat - lamb, pork, poultry or a mixture of them - were not used in the classic recipe. Beef gave strength and energy to the eaters, which is necessary in the difficult living conditions in the mountains. Another necessary condition is tkemali plum sauce, rice and grated walnuts. Here are 4 components, without which you will not get the famous kharcho, but simply a rich soup without any signs of nationality..
Beef takes a long time to cook, so start cooking early. If you use meat on the bone, after cooking the beef should easily separate from the bones. Perhaps you don’t have a beef bone with pulp in the refrigerator, and you don’t have time to go to the store, well, kharcho will turn out no less tasty with chicken, lamb or pork. Even if you don’t live in Georgia, following our simple step-by-step recipe with photos, you will prepare a delicious, hearty soup.
