Classic soup kharcho – interesting recipes.Cooking soup-classic kharcho of beef, lamb, pork

Сб, 26 дек 2015 Автор: Лиана Райманова

Kharcho soup is a Georgian dish that has gained popularity.
almost all continents of the world. And, if in its traditional
performance, cooked beef soup with rice on a special
sour base with added spices and then today
There are a lot of cooking options for kharchos. And they all
rightly considered classic. After all, any kitchen of the world is divided
on regional cuisines, traditions, recipes, geographical and other
the conditions of which make their own adjustments to this or that world
dish.

Contents

Classic Kharcho Soup – General Cooking Principles

As a rule, the classic Kharcho soup is cooked from a large amount
meat: pork, beef or veal, lamb, and even meat
Chicken. Meat for the dish should be chosen carefully, it should be
fresh and not lean, and not too fat. Product carefully
washed, first cooked in one piece, then cut into
portion portions and boil over with the rest
ingredients.

Also a mandatory ingredient in classic Kharcho is
mostly rice groats. Take either round grain varieties,
either long-grain, steamed rice is not put in this dish. But in
In some countries, classic kharcho soup is cooked or not at all.
grits, or replacing rice with pearl barley.

Also in the dish add a huge amount of seasoning, spices and
greenery. Hops-suneli, tarragon, basil, garlic, dill, cilantro – and
that’s not all. Very often plum sauce is added to the soup.
tkemali, you can cook it yourself or buy it in
the store. If you didn’t get the sauce, don’t be discouraged
pomegranate juice can be used instead.

1. Classic beef kharcho soup

Ingredients:

• 300-350 grams of beef brisket;

• 80-100 grams of rice;

• two bows;

• two cloves of garlic;

• chili peppers;

• 50 grams of tomato paste;

• 20 ml of vegetable oil;

• 10 grams of hops-suneli;

• 15 grams tklapi;

• one and a half liters of water;

• fresh cilantro.

Cooking method:

1. • Wash the brisket and cut into medium pieces. Boil
in lightly salted filtered water until tender.

2.•Готовую говядину вынимаем, бульон we filter.

3. • Pour oil into the pan, spread the finely chopped onion,
crushed garlic, chopped herbs, tomato in a special press
pasta, hop-suneli. Thoroughly mix everything up, wait five to seven
minutes

4. • Put the fragrant mixture, meat, tklapi into the broth,
shredded prunes and washed rice.

5. • Cook for ten minutes, then turn off the gas, and in kharcho
Spread chopped peppers.

6. • Insist, serve, decorate with greens.

2. Classic lamb kharcho soup

Ingredients:

• 600 grams of fresh lamb (ribs);

• a pound of meaty tomatoes;

• two sweet peppers;

• salt;

• two bulbs;

• grows butter;

• Bay leaf;

• one carrot;

• parsley (greens and spine);

• peppercorns;

• six small garlic cloves;

• 60 grams of rice cereal.

Cooking method:

1. • Gently chop the brisket along the ribs.

2. • Slightly fry each bite in a heated pan,
adding 10 ml of vegetable oil.

3. • Take out the meat on a plate, and in the same pan, lay out
finely chopped onions, grated carrots, shredded root
parsley

4. • We transfer the meat to the pan, pour two liters of water,
we salt Cook for an hour until lamb is fully cooked.

5. • Mince blanched tomatoes and peeled
from seeds and stems pepper.

6. • Thoroughly wash the rice.

7. • As soon as the meat is cooked, put the cereal in the pan,
fried and twisted vegetables.

8. • Cook for ten minutes, add spices, if you need more salt,
chopped garlic, greens. Tomim 5 minutes, turn off the gas.

3. Classic Chicken Kharcho Soup

Ingredients:

• homemade chicken;

• 50 grams of flour;

• half a cup of tkemali;

• half a cup of chopped nuts;

• two bows;

• three cloves of garlic;

• 10 grams of hops-suneli;

• 5 граммов измельченных семян cilantro;

• пару веточек свежей cilantro;

• half a sheet of pepper;

• salt, bay leaf, saffron.

Cooking method:

1. • Wash the chicken carcass and put in a saucepan with water, cook until
readiness, do not forget, if necessary, to remove the foam.

2. • Remove the finished carcass, cut it into pieces.

3. • Cut onions into small cubes, stew until soft in a skillet,
pouring a few spoons of broth.

4. • Add the chicken, we cook for fifteen minutes, after we fall asleep
муку, перемешиваем, тушим около пяти minutes

5. • Pour in the remaining broth, spread tkemali, walnuts
nuts, all the spices that make up the soup, chopped greens and
чеснок, томим харчо десять minutes

4. Classic pork kharcho soup

Ingredients:

• 500-550 grams of pork (spatula);

• two and a half liters of water;

• 130 grams of rice cereal;

• one hundred grams of walnuts;

• 5-8 black peppercorns;

• four cloves of garlic;

• three small onions;

• parsley root;

• a quarter of a teaspoon of saffron;

• 20 grams of parsley;

• 10 grams cilantro;

• 30 grams of flour;

• 10 grams of hops-suneli;

• 5 grams of coriander seeds;

• one third of the pods of chili;

• salt;

• grows butter.

Cooking method:

1. • Thoroughly washed and drained pork chops cut
small cubes in diameter no more than three centimeters.

2. • Put the meat in a saucepan, pour water.

3. • Cook for an hour and a half, removing the foam from time to time. In half an hour
until ready, add some salt to the broth.

4. • Fry finely chopped onion in a pan until
transparency, add flour, mix. We continue to fry,
stirring until the onion is beautifully golden in color.

5. • Remove the cooked meat, filter the broth.

6. • Wash rice thoroughly, add to broth, add
passaged onion, meat, chopped parsley root, ground
coriander, peppercorns, bay leaves. Tomim after boiling on
average heat for fifteen minutes, if necessary, pour
salt.

7. • Grind walnuts, add to soup, pour in the same
hops-suneli, saffron, chopped parsley, pepper, pour
tkemali.

8. • After five minutes, add cilantro herbs and chopped in
press garlic.

9. • Turn off the gas, insist before serving about ten
minutes

5. Classic Kharcho soup without rice

Ingredients:

• kilogram homemade chicken;

• salt;

• half a cup of tkemali;

• 60 grams of corn flour;

• one and a half glasses of peeled walnuts;

• hop-suneli;

• ground black pepper;

• allspice;

• семена cilantro;

• зелень cilantro;

• chili pepper;

• cinnamon;

• carnation;

• two or three cloves of garlic;

• vegetable oil;

• small onions.

Cooking method:

1. • Pour into a large saucepan two and a half liters of water.

2. • Put the sliced ​​chicken into two pieces.

3. • Bring to a boil, remove the formed protein with a skimmer
foam, turning down the fire and sprinkling the broth with salt, cook the chicken for
30 minutes

4. • In the meantime, while the meat is being cooked, pour into the pan with
high sides or stewpot vegetable oil, slightly warmed up
it and fry on it chopped quarter rings onion
bow.

5. • Remove the cooked meat from the broth, cool it, the liquid itself.
we filter.

6. • Remove the skin from the chicken, separate the meat from the bones, chop
chicken slices.

7. • Put the meat to the onion, pour a couple of spoons of broth,
mix, close the saucepan with a lid, simmer for about ten minutes
on a quiet fire.

8. • Add corn flour, stir well, pour in
the rest about one and a half liters broth.

9. • Stew soup for fifteen minutes, then pour the sauce
tkemali.

10. • In the bowl we crush the nuts, add all the spices and spices, and
also chopped garlic. Pour in a couple spoons of broth, carefully
we mix

11. • Pour the fragrant mixture into the steaming soup, keep on slow
огне примерно двадцать minutes

12. • Serve with plenty of greens.

6. Classic Kharcho Soup with Tomatoes

Ingredients:

• kilo of beef;

• three onions;

• half a cup of pearl barley;

• pepper, salt;

• four large fleshy tomatoes;

• garlic;

• cilantro;

• dried basil;

• hops-suneli.

Cooking method:

1. • Boil meat, broth half an hour before cooked.
add some salt.

2.•Готовое мясо вынимаем, нарезаем, бульон we filter.

3. • Fry chopped onion, add meat and spices to it,
pour in a few spoons of broth, close the saucepan with a lid, simmer
десять minutes

4. • Blanch and chop the tomatoes, spread to the rest
ингредиентам, томим не менее десяти minutes

5. • Pour clean, washed, pre-soaked into broth
pearl barley, cook it until tender.

6. • Combine boiled pearl barley, broth and stew in one pan
meat with vegetables.

7.•Насыпаем зелень, чеснок, варим все вместе пять minutes
Serve.

7. Soup kharcho classic smoked sausages

Ingredients:

• half a cup of rice;

• 300-350 grams of hunting sausages;

• one and a half liters of water;

• one large onion;

• greens, salt, bay leaf – to taste;

• acute adjika – to taste.

Cooking method:

1. • Sausages are peeled and cut into small pieces or thin
ringlets.

2. • Pour water into a saucepan, bring it to a boil, spread
prepared sausages and thoroughly washed rice. Cook fifteen
minutes to rice readiness.

3. • Add passive onions, a couple of adjika spoons, salt
taste, leaves of laurel.

4. • Tomim is not more than five minutes, sprinkle with chopped fresh
greens, served, spilling into plates.

8. Classical beef kharcho soup with prunes

Ingredients:

• 400 grams of beef bones;

• three onions;

• 120 grams of rice cereal;

• two large tomatoes;

• ten prunes;

• salt:

• garlic;

• parsley, cilantro, dill;

• 5 grams of hops-suneli;

• 30 grams of celery root.

Cooking method:

1. • Cook for about an hour and a half broth.

2.•In half an hour до готовности мяса выкладываем в бульон корень
celery, salt.

3. • Wash my prunes and fill with water for fifteen minutes. After
take out, drain the water, cut into small cubes.

4. • Take out the prepared meat, cool it and cut it into small
the pieces. Бульон we filter.

5.•Отдельно пассируем bow.

6. • Blanch Tomatoes: Dipping first in boiling, then in
cold water, remove the skin. Cut into small cubes.

7. • Put sliced ​​meat, tomatoes, passaged in broth
onions, washed rice.

8. • Cook for about ten minutes until rice is ready, add
spices, garlic and prunes.

9.•Перемешиваем, провариваем пять minutes

10. • Before serving, insist under the lid closed some
time, sprinkle liberally with chopped greens.

Classic Kharcho Soup – Tricks, Useful Tips

• It is believed that Kharcho is a hot dish, where appropriate.
use a large amount of garlic, hot spices, spices and
chili peppers, but it is not. Be moderate using these
ingredients in the preparation of dishes. They must all be attached
the flavor of the dish, and not interrupt the taste of each other.

• Cilantro is an integral part of the soup, such as meat,
but be careful with her. It has a rather specific
a taste that not everyone likes. If you fear that cilantro is not
like your family, don’t add it to the cooking soup, better
Crumble these greens into a small container and serve simply on
table.

• When cooking meat, try to keep this ratio of meat to
water as one to four. So the broth will turn out tasty and
saturated.

• It is not recommended to boil garlic for a long time, otherwise the soup will get
unpleasant taste of digested garlic, it is best to put it in
the very end.

• Use as much fresh green as possible.
will give the soup a bright summer scent.

• Try to grind the spices in the mortar yourself.
The rich aroma and taste of the dish will delight you much more than
when using the same, but powdered spices.

• Meat for soup can be cooked, as a whole piece, and
предварительно разрезав на порционные the pieces. In the first case,
meat is conveniently removed from the broth for straining the latter. In
second – meat, cut into pieces, cooked much
faster.

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