Kharcho soup with rice and potatoes - recipe with pork

Traditional Georgian soup kharcho is prepared in meat broth, using beef or lamb as a base, adding a large amount of rice, sour plum plum, spices and herbs. Rice makes the dish rich and thick, so kharcho resembles the consistency of a stew. Our housewives do not have the entire set of classic ingredients at hand, so in order to preserve the taste, they replace traditional ingredients with familiar ingredients. This is how the recipe for kharcho with potatoes and rice came about.

Traditional kharcho soup: recipe with potatoes and rice

There is nothing complicated in preparing the dish we are considering. Moreover, to make it at home, you do not need to buy expensive and foreign products. But first things first.

What ingredients are needed to make kharcho soup? The classic recipe for this dish requires:

• lean young beef - at least 500 g;
• long rice - 1/3 cup;
• medium potatoes - 2 tubers;
• fresh fleshy tomatoes - 2 pcs.;
• fresh onion - 1 head;
• fresh small garlic - 3 cloves;
• olive oil without aroma - a large spoon;
• tomato sauce - 4 large spoons;
• salt, pepper and fresh herbs - use according to taste and discretion.

The process of preparing soup on the stove

To make delicious kharcho soup, you will need a large saucepan. A sufficient amount of water is poured into it and then brought to a boil. After this, pieces of meat are placed in the dishes. We cook them on low heat for 45 minutes. Then potato tubers, rice cereal and onions are added to them. The ingredients are mixed, seasoned with spices and cooked for ¼ hour. Having placed fresh herbs and tomato paste into the broth, it continues to be cooked in the same mode for another 10 minutes. Finally, chopped garlic cloves are placed in the soup, after which it is removed and left aside under the lid for several minutes.

Kharcho soup with potatoes and rice

When a person says the word “Caucasus”, what comes to mind first? Wine, shish kebab, khachapuri and of course soup - Kharcho! This is a hearty, flavorful, delicious soup. Even if we are far from the Caucasus, this does not mean that we cannot taste this amazing dish.

Kharcho requires some ingredients that cannot be found in regular stores, but they can be replaced. It’s good that we’re great with spices; you can find something for every taste. Of course, the main ingredient of this soup is meat. Traditionally it is believed that it is beef or lamb, but we cook it from any. I want to get as close as possible to the “correct” Georgian recipe and I’ll take lamb.

Lamb is the most specific ingredient. Lamb broth is very healthy. It contains 3 times less fat than pork. The calorie content of lamb broth is not high, so you don’t have to be afraid and eat it regularly, even every day.

The second, no less important ingredient of kharcho soup is tkemali sauce. This is a Georgian sauce based on sour plums, garlic and seasonings (coriander, red pepper, salt, mint). Modern housewives replace it with tomato paste and tomatoes, but it won’t be the same.

I suggest you try to cook this wonderful soup, I think you will succeed, the main thing is your desire.

Description of preparation:

Of course, many may begin to argue that this recipe for preparing beef kharcho with potatoes is not much like the original recipe, but I will tell you this: every housewife should prepare dishes adapting to the taste preferences of her family.
In mine, for example, no one will eat soup without potatoes, so I have to add them to the kharcho, and besides, in my opinion, this doesn’t make the soup any worse. In general, whether to add potatoes or not is a personal choice for everyone, so try preparing the soup using my simple recipe for beef kharcho with potatoes and then decide which way you like best. Purpose: For lunch / For dinner Main ingredient: Meat / Beef Dish: Soups / Kharcho Geography of cuisine: Georgian

Kharcho - classic recipe with rice and potatoes

Nowadays, it has become undignified to overeat at lunch, eating first course, second course, compote and dessert))). Therefore, the recipe for this kharcho may well replace both the first and second. Moreover, if you eat two bowls of this soup, and even with homemade bread and sour cream, you will not have time for dessert. So keep in mind that this soup can easily serve as a full meal.

Ingredients

• Mutton
• Tkemali
• Rice - 1 glass
• Potatoes - 3 pcs.
• Onions - 2-3 pcs.
• Carrots - 1 pc.
• Garlic - 1 head
• Tomato - 2-3 pcs.
• Tomato paste - 1-2 tbsp. l.
• Vegetable oil
• Bay leaf
• Salt
• Pepper

Be sure to remove the foam.

Wash the rice thoroughly in several waters and soak for 1 hour. (Just while the meat is cooking).

Finely chop the onion and fry with vegetable oil.

Three carrots on a coarse grater and add to the onion.

Cut the tomatoes into small cubes and add to the pan.

We also add tomato paste and tkemali sauce.

Those who like it “hot” can add 1 tsp. adzhiki. and ground pepper.

Simmer over low heat for 10-13 minutes.

The meat has opened, add rice to it and cook until half cooked.

At this stage, you can add salt to the broth.

Then we send the potatoes, cut into cubes and our frying.

Grind the garlic on a fine grater and add it to the soup along with the khmeli-suneli seasoning.

Let's taste the salt again. At this stage you can still add salt.

Cook the potatoes for 10-12 minutes.

Add a few bay leaves and turn off the gas.

Cover with a lid and let sit for 15 minutes.

Delicious kharcho soup with potatoes and rice is ready. Bon appetit.

Kharcho in Sochi

If you were in Sochi and tried the kharcho from their cuisine, you probably can’t help but try to make the same at home. It is very similar to the Georgian version. The only difference is the cooking of the meat.

Ingredients:

• Beef - 400 gr.
• Rice - 100 gr.
• Tkemali sauce - 3 tbsp. l
• Onion - 1 pc.
• Basil - bunch
• Parsley - bunch
• Garlic - 5 pcs.
• Celery leaves
• Walnuts - 1/2 cup
• Chili pepper - 1 pc. (optional)
• Khmeli-suneli - 1 tbsp. l

Preparation:

Cut the meat into small pieces and place a frying pan with sunflower oil on the stove. After it heats up, set the beef to fry.

After frying for 5-7 minutes, transfer the meat to a pan with water, which should already be boiling.

In a preheated frying pan, fry the onion until yellowish.

If the meat has already become softer, it’s time to add rice. Don't forget to wash it.

Basil, parsley, garlic, celery need to be chopped. Chop the nuts.

Once the rice is cooked, add onion and tkemali sauce to it.

10 minutes before the soup is completely cooked, add herbs, chili peppers, chopped nuts, and suneli hops.

Bon appetit!

Kharcho soup with potatoes and rice - recipe

Kharcho soup is a national Georgian dish, traditionally prepared with beef or lamb. The food turns out deliciously tasty, aromatic, and the whole secret lies in well-chosen spices. We serve a plate of soup with black bread and sprinkled with fresh herbs. Let's look at a few recipes for kharcho soup with potatoes and rice.

Classic recipe for kharcho soup with potatoes

• beef - 500 g;
• potatoes - 2 pcs.;
• rice - 50 g;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic - to taste;
• olive oil - 1 tbsp. spoon;
• homemade tomato sauce - 50 ml;
• spices;
• greens - to taste.

Process the meat, cut into cubes, place in a pan with filtered water and cook for 40 minutes over low heat, skimming off the foam with a slotted spoon. At the same time, wash the rice and soak it for 30 minutes. Peel the potatoes, chop them into strips, and grate the onion and garlic. Scald the tomatoes with boiling water, remove the skin and chop the pulp with a knife. Now sauté the onion in olive oil, add some tomatoes, add tomato paste and simmer for about 5 minutes. When the meat is ready, throw the prepared rice, potatoes, tomatoes and garlic into the pan. Close the lid and cook the soup for 15 minutes. Then add the frying, simmer for 5 minutes, remove the kharcho soup with potatoes and rice from the stove and let it brew.

Pork kharcho soup with rice

• pork pulp - 500 g;
• tomato paste - 1 tbsp. spoon;
• rice - 0.5 tbsp;
• onion - 1 pc.;
• potatoes - 1 pc.;
• butter;
• garlic - 2 cloves;
• adjika - 2 tbsp. spoons;
• spices;
• fresh greens.

We wash the meat, cut it into pieces, add water and cook the broth for 2 hours, skimming off the foam. Peel the potatoes and chop them into cubes. Process and chop the onion and garlic. Melt a piece of butter in a frying pan and sauté the onions and garlic first, and then add the tomato paste and spices. Stir and simmer for 5-7 minutes. We wash the rice thoroughly and when the meat is cooked, throw it together with the potatoes into the pan. After 20 minutes, add the roast to the soup and season with spices. Cover with a lid, remove from heat and let the dish sit for 15 minutes. After this, pour the kharcho into plates, generously sprinkle each portion with chopped herbs and season with sour cream.

Classic recipe for kharcho soup with rice

• pork pulp - 500 g;
• rice - 150 g;
• potatoes - 1 pc.;
• onion - 3 pcs.;
• fresh tomatoes - 3 pcs.;
• tomato paste - 1 tbsp. spoon;
• peeled walnuts - 100 g;
• garlic - 4 cloves;
• spices;
• vegetable oil - 3 tbsp. spoons;
• cilantro - to taste;
• bay leaf - 2 pcs.;
• filtered water - 3 l.

We process the pork, wash it and cut it into slices. Pour water over the meat, bring to a boil and skim off the foam. Then throw in some onion, chopped into thin rings, and cook until the meat is cooked. Peel the potatoes and chop them into cubes. Wash the rice and throw it into the pan along with the potatoes. Chop the remaining onion into half rings, sauté until transparent, and then add the tomatoes.

chopped into cubes, and tomato paste. Fry everything together over low heat until a thick sauce is obtained. Grind the peeled walnuts in a blender and add them to the broth along with the prepared vegetable sauce. Now season the kharcho with spices, throw in a bay leaf, add garlic squeezed through a press and boil the soup for 5 minutes. After this, remove the pan from the stove and leave the dish for 15 minutes. Next, pour the kharcho into plates, season with sour cream, sprinkle with chopped cilantro and enjoy the amazing Georgian taste and aroma of the prepared dish!

From ribs

The classic recipe allows the use of not only brisket, but also beef ribs to prepare real kharcho. The taste of the soup is different, more delicate.

Ingredients:

• Beef ribs – 600 g.
• Rice, walnuts - 1/3 cup each.
• Onion (turnip) – 1 pc.
• Garlic – 3 teeth.
• Refined vegetable oil – 2 tbsp. l.
• Tkemali plum sauce – 60 g.
• “Khmeli-Suneli” (and seasoning to taste) – 1.5 tsp each.
• Salt, fresh spicy herbs.

Preparation takes about 2 hours.

The main stages are:

1. The ribs must be washed and divided into pieces. Then fry until golden brown.

2. Place the ribs in a saucepan, add water and cook for about 1 hour.
3. Chop the onion and simmer in vegetable oil until transparent.
4. Next, rinse the rice well under running water and place it and the sautéed onions in a pan with the ribs. Cook (at a low boil) for about 15 minutes.
5. The garlic should be chopped into small pieces and ground in a mortar. Grind the nuts (you can use a mortar).
6. Add Tkemali, nuts, seasoning and salt to the soup. Cook for about 15 minutes.
7. Finally, you need to add the garlic, stir the soup and, closing the lid, let it brew for about 15 minutes.
8. Pour the kharcho into plates and serve, sprinkled thickly with fragrant herbs.

Recipe for kharcho soup with potatoes and rice

Kharcho is a national Georgian dish made from lamb (beef). Kharcho is prepared in Georgia with sour tkemali (cherry plum) sauce, rice and an abundance of seasonings, spices, and herbs. Due to its thick consistency, Kharcho resembles a stew. Sometimes kharcho is even considered a second course. At home, tkemali in Kharcho is replaced with tomatoes or pasta, and potatoes are added to make it more filling.

Kharcho with potatoes and rice is not a classic recipe for Georgian soup, but it is this version of Kharcho that has taken root in Russian cuisine. We will look at the technology for preparing just such Kharcho soup. The entire process of preparing Kharcho will take about 90 minutes, yielding 6 standard servings.

Ingredients for Kharcho

To prepare Kharcho soup we will need:

• beef or lamb (brisket) – 500 grams;
• rice cereal (not steamed) - 4 tablespoons;
• potatoes – 2 pieces (medium size);
• water – 2.5 liters;
• tomatoes – 400 grams (in our Kharcho recipe they can be replaced with 4 tablespoons of tomato sauce);
• onions – 2 pieces;
• vegetable oil (preferably olive) – 2 tablespoons;
• garlic – 1 clove;
• fresh herbs (dill, parsley, cilantro) - to taste;
• spices (black allspice, basil, bay leaf, suneli hops) - to taste;
• salt - to taste.

With tomato paste

The kharcho recipe traditionally uses tkemali (sauce or fresh plum). If they are absent, you can prepare soup with tomato paste to give a characteristic sourness.

Ingredients:

• 400-500 g pork (or to taste);

• 6 tbsp. l. (with a heap) of rice;
• 1 large onion;
• 125 g tomato paste;
• refined oil for frying;
• 4-5 cloves of garlic;
• pepper (different types), seasonings, salt - to taste.

This not classic, but no less tasty kharcho is prepared as follows:

1. The meat must be rinsed and cut into small pieces. Then place in a saucepan, pour in water (2 or 2 and 1/2 liters) and boil the meat until soft (about 40 minutes), skimming off the foam. At the end of cooking, the broth must be salted.
2. Next, chop the onion into small pieces and fry in oil with the addition of tomato paste and spices.
3. While the frying is being prepared, you need to pour the rice into the broth and cook for about 10 minutes.
4. At the last stage, add fry to the broth with rice and mix everything. Cook for 5-7 minutes. In 2 min. Before the end of cooking, add garlic.