Georgian soup is a deliciously spicy spicy first course. The best recipes for Georgian soups: kharcho, shechamandy, khashi, bozartma

Home National soups

Georgian soup “Kharcho” is always prepared with meat, usually beef. Walnuts and rice are also added to it. This dish has a sour-spicy taste and a recognizable smell.

Another type of soup, “Hashi,” is made from pork. This soup is more like a broth, since it is not eaten, but drunk. It is especially good after a hangover.

In general, Georgian soups are quite hearty, and most often they do not contain fried vegetables. But, as in any cuisine in the world, there are also interesting variations in the preparation of this or that soup.

Proportions must be observed, otherwise, instead of soup, after cooling, you may end up with porridge.

How to cook Georgian soup - 15 varieties

1. Classic “Kharcho” with rice
2. Soup “Kharcho” with rice and pork
3. Soup “Kharcho” with chicken
4. Georgian chicken soup
5. Soup “Kharcho” with lamb
6. Chicken bean soup
7. Classic chikhirthma
8. Georgian solyanka
9. Meatball soup
10. Georgian thick soup
11. Kharcho with plums
12. Kharcho - a dish of Georgian cuisine
13. Anti-hangover khashi
14. Georgian matsoni soup
15. Dovga with greens

Shechamandy

This dish will appeal to vegetarians . The soup is prepared without cereals and vegetables. Shechamandy is in great demand in the summer. It gives a feeling of lightness and coolness. In addition, it restores strength and saturates for a long time.

The delicacy is prepared on different bases . It could be fruits, milk or nuts and herbs. Regardless of the choice, shechamandy turns out very tasty and satisfying, so it definitely deserves attention.

Shechamandy

So, the presented dishes are the heritage of Georgian cuisine. They reflect the culture of the people, their traditions and customs. Georgian soups will surprise everyone with their bright and rich taste, aroma and appetizing appearance. Therefore, you should not deny yourself pleasure if you have the opportunity to try exquisite delicacies.

You can learn more by watching the video:

Classic “Kharcho” with rice

The most famous soup in Georgia. To bring the dish closer to the original, you need to add plums to it.

Ingredients:

• Paprika
• Tomato - 3-4 pcs.
• Garlic - 2 cloves
• Beef – 370 g
• Onion - 1 pc.
• Water – 2200 ml
• Salt
• Pepper
• Rice - 4 tbsp. l.
• Basil
• Celery - 1 stalk
• Khmeli-suneli

Preparation:

Place the meat with onion, celery, and salt in a cooking container, add water and put on fire. Let it boil. Cook for 1-1.5 hours. Strain the broth. Heat a frying pan, add oil and add meat. Fry for 5 minutes, then add 5 tbsp. l. broth and simmer covered for 10 minutes. Remove the skin from the tomato, chop and add to the meat. Cook for another 10 minutes. Pass the garlic through a garlic press. Add the contents of the pan to the broth, let it boil and cook for 5 minutes. Add rice and cook for another 10 minutes. 3 minutes before the end, add spices and garlic.

To make the broth transparent, you need to remove the foam from it.

Zucchini with spicy sauce Georgian style

Category: Snacks Vegetable snacks

A bright, savory dish with amazing aromas. This simple appetizer will decorate your holiday and everyday table. Cooking is quick and easy! Help yourself!!!

Zucchini Garlic Mayonnaise Cilantro Salt Red hot pepper Adjika Suneli hops Vegetable oil Lettuce leaves

Soup “Kharcho” with rice and pork

Garlic is added to any liquid dish last. So its taste will be pronounced.

Ingredients:

• Pork – 180 g
• Rice - 45 g
• Walnuts - 2 tbsp. l.
• Tomato paste - 1 tsp.
• Tomato - 1 pc.
• Garlic – 3 cloves
• Khmeli-suneli - 1 tsp.
• Vegetable oil - 3 tbsp. l.
• Onion - 1 pc.
• Coriander
• Carrots - half
• Salt

Preparation:

Rinse the rice and soak in water for 30 minutes.

Peel the vegetables, cover the meat with water, add chopped onions, carrots, herbs and put on fire. Cook for 30 minutes. Remove vegetables from dishes, cut meat into pieces. Add rice to broth. Add salt. Place the cooked vegetables in a frying pan, add tomato paste, oil, and fry. Remove the skin from the tomato, cut into pieces and add to the frying. Chop the nuts and add to the soup. Add frying and suneli hops. Cook for another 10 minutes. After turning off, add chopped garlic and herbs.

To quickly remove the skin from tomatoes, you need to pour boiling water over them.

Kharcho soup recipe: history

Kharcho is perhaps the most famous national dish of Georgia. Georgian kharcho soup is the calling card of any Georgian restaurant. There are a lot of recipes for kharcho soup. They all have one thing in common - it is cooked only with beef broth. The obligatory ingredients of any Georgian kharcho are rice, walnuts and tklapi - thickened plum pulp (plum pastila).

In Georgian, kharcho soup sounds like “drokhizs khortsi kharshot,” which can be translated as “beef meat in broth.” Few people know, but the dish in its original form is beef in walnut sauce. People always argue about the soup recipe: how to prepare it, what kind of meat it is used for, how to cook real soup, what Georgian rice should be like, etc.

There are no reliable sources indicating the period of history when Georgian cuisine was replenished with a new dish. There is also no information about the classic recipe for Georgian kharcho soup. Most likely, the first recipes appeared around the same time when the Caucasian peoples mastered the breeding of livestock and agricultural crops. In the 2nd-3rd century AD. Rice appeared in the Caucasus. Wild plums grew on the territory of modern Georgia back in ancient times.

Due to all the peculiarities of the development of livestock breeding and agriculture in Transcaucasia, it is generally accepted that real kharcho is prepared only from beef, rice and plum marshmallow. In the summer months, when cooking it, tklapi can be replaced with fresh plums, cherry plums or tkemali sauce.

The soup combines the pleasant, delicate and subtle taste of beef broth with the almost imperceptible taste of rice, the sourness of tkemali, the aromas of fresh herbs and spicy walnuts. The special taste and smell of hot kharcho soup evokes a burning appetite and pushes all other matters into the background.

Soup “Kharcho” with chicken

The first dish should sit for at least 10 minutes with the lid closed after turning off.

Ingredients:

• Onion - 1 head
• Chicken breast - 1 pc.
• Rice - 2 tbsp.
• Bay leaf - 2 pcs.
• Tomato paste - ½ jar
• Cilantro
• Khmeli-suneli
• Garlic - 1 head
• Salt
• Ground black pepper

Preparation:

Boil the meat in salted water. Rinse the rice. Remove the finished meat from the broth, and put rice in it. Fry chopped onion in a frying pan. Put tomato paste and 3-4 tbsp there. l. broth. Cut the meat into pieces and add to the rice. Pour the contents of the pan into the pan and continue cooking. Chop the garlic, wash and chop the greens. Add them, as well as spices, to the soup. Boil.

Hash

Soup without herbs and spices is the black sheep on the Georgian table - khash. It resembles jellied meat and is especially appreciated by men after a stormy evening and a long feast. Previously, according to tradition, women could not eat this soup at the same table with men, but modern Georgia has corrected this inequality.

You must eat khash with garlic, then the dish does not lose its piquancy. This soup is especially pleasant after a bath with a glass of chacha.

You will need:

• tripe (cow stomach) - 4-5 kg
• beef legs - 3 pcs.
• garlic - 2-3 heads
• salt - 1 bowl
• vinegar (optional)

Step 1. It is better to take a ready-made kit for khash - the legs and tripe are already cleaned, but such pleasure is sold in Georgia and is almost never found in Russian stores. Therefore, you need to scorch the legs over a fire, scrape them out and rinse thoroughly under cold water, and then put them in water for a day. The water should be changed every two hours. The scar also needs to be washed and cleaned.

Step 2. Cook the legs and tripe in five liters of water in a pressure cooker for about one hour and forty minutes, until the meat begins to pull away from the bones. If you don't have a pressure cooker, simmer the meat in water for about six to eight hours, without letting the water boil.

Step 3. The garlic is crushed and placed in the katsi, after which it is poured with the prepared broth from the pan.

Georgian chicken soup

To make the dish lighter, use chicken instead of beef or lamb.

Ingredients:

• Poultry meat (fillet) - 4 pcs.
• Egg - 2 pcs.
• Salt
• Greenery
• Onion - 2 heads
• Flour - 2.5 tbsp. l.
• Sunflower oil

Preparation:

Put the water on the fire and rinse the meat. Send him into the water. Chop the onion and fry in oil. Place it on a plate and fry the flour in the remaining oil until the color changes. Remove the finished fillet from the pan and add flour to the broth. Mix everything quickly and remove from heat. Beat the eggs and add a little broth from the pan. Stir and add the mixture to the pan. Put it on the fire and bring to a boil. Chop the meat and add to the pan. Chop the greens. Add spices to salt. Before serving, garnish the soup with herbs.

Soup “Kharcho” with lamb

From Georgian, “kharcho” is translated as “beef soup,” but the meat world is so rich that variations of this dish with different types of meat have appeared in cooking.

Ingredients:

• Cilantro – 15 g
• Tomato puree – 30 g
• Rice - 35 g
• Onion - 1 head
• Vegetable oil - 1 tbsp. l.
• Ground cinnamon - 1 g
• Water – 1000 ml
• Tkemali - 1 tbsp. l.
• Chili pepper - 5 g
• Lamb brisket - 280 g
• Khmeli-suneli - 1 g
• Garlic - 3 cloves
• Ground black pepper - 1 g
• Cloves - 1 g
• Adjika – 10 g

Preparation:

Cut the lamb and boil. Chop the onion and mix with pepper. Fry tomato puree in vegetable oil. Chop the greens and garlic and mix. Add onion, tomato puree, and washed rice to the broth. 5 minutes before the end of cooking, add tkemali, herbs with garlic, chili peppers cut into rings, suneli hops, cinnamon, cloves, adjika.

Buglama

As already mentioned, many Georgian soups can be cooked from different types of meat. Buglama can also be prepared not only from lamb, but also from beef and poultry. This recipe in its proportions is based on the amount of the main ingredient - half a kilo of meat. We wash the lamb, dry it, and cut it into not too large pieces. Pour boiling water over a kilogram of fresh tomatoes, remove the skin from the vegetables, and cut them into pieces. Chop four onions into quarter rings. Peel and cut five small potatoes into large pieces. Wash two or three eggplants and cut them into slices along with the peel. Now, after these preliminary manipulations, we begin to prepare the buglama. Place in a saucepan in layers: onions, lamb, potatoes, tomatoes, eggplants. Place capsicum and finely chopped three sprigs of cilantro on top. Pour half a glass of water and add some salt. Cover the pan and let it simmer. When the lamb becomes soft, carefully add boiling water. Do not stir the contents of the pan, and do not remove the lid during further cooking.

Chicken bean soup

Beans make the soup richer, so they need to be added to this dish.

Instead of tomato paste, you can use ketchup or fresh tomatoes.

Ingredients:

• Chicken breast – 200 g
• Tomato paste - 4 tbsp. l.
• Sweet pepper - 2 pcs.
• Carrots - 1 pc.
• Salt
• Canned red beans - 1 can
• Vegetable oil - 1 tbsp. l.

Preparation:

Cut the meat into pieces and place it in a frying pan on heated vegetable oil. Fry for 5 minutes. Place a pan of water on the fire and add salt. Wash the pepper, peel and cut into strips. Grind the carrots on a grater. Place vegetables in a frying pan. There’s also tomato paste and beans. Add salt to everything and simmer covered for 10 minutes. Pour the contents of the pan into the saucepan and let it boil.

Bozbashi

For this hearty soup you will need the following ingredients:

• ½ kg lamb;
• salt;
• 200 g each eggplant (preferably seedless) and green beans;
• 2 pcs. clove of garlic and onion;
• 2 bell peppers;
• 4 tomatoes;
• 3 sprigs of cilantro.

Bozbashi is prepared in the following order:

• boil fatty lamb in 6 glasses of water;
• take out the meat, fry it and pour in pre-strained broth;
• onions are fried in oil;
• tomatoes are peeled and chopped;
• the broth is put back on the fire;
• add tomatoes, eggplants, sweet peppers and beans to it;
• cook until vegetables are ready;
• add chopped garlic and cilantro;
• salted

Classic chikhirthma

The absence of vegetables is typical for Georgian soups. They are replaced with yolks and lemon juice.

Ingredients:

• Salt
• Chicken - 1 pc.
• Corn flour - 3 tbsp. l.
• Lemon juice - 3 tbsp. l.
• Chicken egg - 5 pcs.
• Coriander - 2 tsp.
• Olive oil - 1 tsp.
• Cinnamon - 2 tsp.
• Mint - 2 tsp.

Preparation:

Boil the broth, pour it into 2 containers, cool slightly. Add flour to one part and stir. Beat the eggs. Mix lemon juice with olive oil and add to the second part. There are also eggs. First place the first part with flour into the pan, then the second part with eggs. Add salt. Season with coriander, mint, cinnamon.

Georgian solyanka

Decorate the hodgepodge with olives cut into rings.

Solyanka should be served with lavash.

Ingredients:

• Onion - 3 heads
• Red capsicum
• Salt - ½ tsp.
• Cumin seeds - ½ tsp.
• Ground red pepper - ½ tsp.
• Beef fillet – 430 g
• Tomato paste - 2 tbsp. l.
• Young dill - 3 bunches
• Garlic - 2 cloves
• Dry red wine - 1 tbsp.

Preparation:

Cut the meat and fry. Add salt, ground red pepper, onion rings and continue to fry with the meat for 5 minutes. Add tomato paste and wine. Simmer covered for 1-1.5 hours. 15 minutes before the end, add red pepper, cumin and herbs. At the end add chopped garlic.

Meatball soup

This soup turns out to be quite filling, so you can eat it without bread.

Ingredients:

• Vegetable oil - 3 tbsp. l
• Water - 3 l
• Onion - 3 pcs.
• .Salt - 70 g
• Carrots - 1 pc.
• Minced meat – 300 g
• Potatoes - 3 pcs.
• Ground black pepper - 2 g
• Tomato - 1 pc.
• Chicken egg - 1 pc.
• Rice - ¼ cup
• Parsley - 1 bunch

Preparation:

Add chopped onion and egg, salt and pepper, rice to the minced meat. Mix and make meatballs.

Fry chopped carrots and onions. Add the peeled tomato. Simmer for 4 minutes. Place a pan of water on the stove, add salt and boil the water. Add chopped vegetables to it. Add the meatballs and cook for 10 minutes. Cut the potatoes and also place them in water. Bring to a boil, cover with a lid and cook until tender. When the meatballs float to the surface, add the frying mixture and cook for 3 minutes.

Eat soup with sour cream and herbs.

Step by step recipe

1. Prepare the beans - rinse, add cold water, the amount of which should be twice the volume of the beans, add a teaspoon of soda (without top), stir and soak for at least 3 hours. Baking soda softens the beans and significantly reduces cooking time. After soaking, rinse the beans thoroughly in several waters.
2. Let the bean broth simmer. Place the soaked and thoroughly washed beans in a 3-liter pan, pour cold water 3-5 cm below the edge of the pan, bring to a boil, skim off the foam and cook over low heat for 1-1.5 hours.
3. Prepare vegetables for roasting. Peel the onion and cut into very small cubes. Peel the carrots and cut into thin strips. Remove the seeds from the sweet pepper and cut into thin strips. Cut the tomato into thin strips.
4. Prepare the roast. Pour vegetable oil into a cold, dry frying pan about 2-3 mm above the bottom. Heat well over medium heat. Pour in the onions, distributing them evenly over the entire area of ​​the pan. Stirring, bring it to a translucent state and add carrots. Stir, cover and simmer over low heat for 1-2 minutes. Add bell pepper, stir, cover and simmer over low heat, stirring occasionally. When pieces of carrots and sweet peppers can be easily broken with the edge of a spoon, add tomatoes, stir, cover and simmer over very low heat for 5-10 minutes, stirring occasionally.
5. Prepare garlic and herbs. Greens - parsley, dill and cilantro - finely chop. Chop the garlic with a knife or chop it in a garlic press.
6. Check the readiness of the beans - they should be easily crushed with the back of a spoon against the wall of the pan.
7. Add herbs, garlic and ground black pepper, stir again, cover with a lid and let simmer for 1-2 minutes, then remove the pan from the heat.
8. Lobio bean soup is ready! Lobio bean soup is served without sour cream and without bread. Instead of bread, fresh vegetables are used - cucumber, bell pepper - cut lengthwise into long slices, and greens (sprigs of parsley and cilantro). Bean soup is quite suitable for preparing for future use, as it becomes even tastier when infused.

Bean soup

The nutritional value:

• Calories: 46 kcal.
• Proteins: 1.6 g.
• Fat: 2.1 g.
• Carbohydrates: 5.2 g.

Bon appetit!

Georgian thick soup

To make the soup thick, add fried flour and eggs.

Ingredients:

• Chicken – 1200 g
• Egg - 5 pcs.
• Onion - 200 g
• Flour - 2 tbsp. l.
• Lemon - 1 pc.
• Cilantro
• Salt
• Vegetable oil
• Pepper

Preparation:

Cut the chicken into 4 parts and cook in 3 liters of water. Add salt. Then separate from the bones and strain the broth. Chop the onion and fry in oil. Fry the flour a little. Cool it and add a glass of broth, stir the mass and place in the pan. Add onion and cook for 7 minutes. Beat the eggs and pour them into the soup, stirring constantly. Add salt and remove from heat. Serve with lemon juice and cilantro.

Kharcho with plums

Thanks to plums, the soup acquires a recognizable and incomparable taste and aroma.

Ingredients:

• Meat - 420 g
• Garlic - 3 pcs.
• Rice - ½ cup
• Salt
• Black peppercorns
• Plum - 60 g
• Cilantro
• Onion - 2 pcs.
• Parsley
• Tomato – 100 g
• Dill

Preparation:

Cut the meat, put it in a pan, add water, put it on gas. Remove foam.

After 2 hours, add finely chopped onions, garlic, plums, rice, salt, pepper and cook for another 30 minutes.

Fry the tomato in oil and add to the soup 10 minutes before the end.

Eat with finely chopped cilantro, parsley or dill.

Kharcho - a dish of Georgian cuisine

It is known that plum sauce is considered the basis of the national dish. But it is not always possible to prepare it. That’s why it is replaced with tomatoes or pomegranate juice.

Ingredients:

• Beef – 1 kg
• Red onion - 1 pc.
• White onion - 1 pc.
• Tomato paste - 2 tbsp. l.
• Cilantro - 1 bunch
• Rice - ½ tbsp.
• Salt
• Garlic
• Red hot pepper
• Spices
• Tomato - 1 pc.

Preparation:

Rinse the meat, chop, fry in oil in a frying pan. Place in a saucepan, add water and cook. Remove the foam regularly. Cut the white onion into half rings and fry in oil until golden. Add tomato paste, a little broth and simmer. Place the contents of the pan into the pan when the meat is cooked. Rinse the rice and also place in the broth. Mix everything.

Cut the tomato into slices and add to the soup. Grind the cilantro stalks along with the garlic and place in a separate bowl. Add salt and red hot pepper there. Grind everything with a blender. Add the mixture to the pan. Salt the soup. When serving, sprinkle the soup with chopped red onion and cilantro.

Crianteli

It is a berry delicacy , which is prepared on the basis of pureed cherries . However, this is not all that is added to the soup. Garlic, cucumbers, herbs, walnuts, onions and spices are also used for cooking.

At first glance, it may seem that the components do not fit together at all. In fact, the ingredients are in perfect harmony

They give chryanteli an unusual taste that is sure to impress everyone. It can be consumed warm or chilled.

Crianteli

Anti-hangover khashi

The soup is called this because after eating it, the smell of garlic is very noticeable.

Ingredients:

• Salt
• White bread - 200 g
• Milk
• Garlic
• Beef leg – ½ kg
• Ground black pepper

Preparation:

Pour water into a saucepan, put on fire and cook for 6 hours.

Cut white bread, pour milk into a plate and soak it. Throw it into the pan, stir and cook for another half hour. The soup will turn white. Pour boiling water into the pan until the liquid covers the meat. Bring to a boil and cook over low heat without salt for another hour. Serve the hashi separately with salt, pepper and garlic.

Georgian matsoni soup

This soup is served hot or cold.

Ingredients:

• Matsoni - 3 tbsp.
• Boiled and cold water - 2 tbsp.
• Onion - 5 pcs.
• Vegetable oil - 2 tbsp. l.
• Eggs - 2 pcs.
• Salt
• Greenery

Preparation:

Mix matsoni with water in a saucepan. Bring to a boil and cook for up to 10 minutes. Add salt, remove from heat, cool slightly. Chop the onion and fry in oil. Beat the eggs with a fork and add to the soup, stirring. Chop the greens and also add to the pan.

Dovga with greens

This dish is served with a huge amount of greens, chilled or hot.

Ingredients:

• Dill - 2 bunches
• Chicken egg - 4 pcs.
• Parsley - 2 bunches
• Yogurt - 2.5 kg
• Chickpeas - 1 glass
• Water - 3 tbsp.
• Garlic - 3 cloves
• Tarragon - 1 bunch
• Cilantro - 2 bunches
• Green onions - 1 bunch
• Rice - 100 g
• Salt

Preparation:

Soak the chickpeas for 8 hours, then boil. Chop the greens. Add water and eggs to the curdled milk and put on fire. Add rice and cook until done. Add chickpeas, garlic and herbs. Add salt, stir and remove from heat. Let it brew for 5 minutes.