The recipe of hot soup kharcho - video recipes at home

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Kharcho - spicy soup Georgian national cuisine, which is prepared in every village in many ways, but it always turns out the dish fragrant and nourishing. Grub is pretty thick soup based on red meat, pulses and spices that help the digestive system to cope with fatty foods. Kharcho spicy soup, served at the beginning of the meal, stir up the appetite and increase the secretion of gastric juice.

Recipe present Georgian soup kharcho

Georgian cuisine is very diverse and

original. Caucasian highlanders are famous for their hospitality, plentiful refreshments and love for all kinds of seasonings. Their national dishes are mostly spicy and very hearty. Very common dishes of poultry, lamb and beef. One of these dishes is the soup kharcho, who became a frequent guest on the tables of Russians.

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Classic kharcho, pride of Georgian cuisine, be sure to include tklapi (dried plum sauce), beef and rice, onion, garlic, spices and spice hops-suneli. Georgian refueling tklapi required for the present Georgian grub, but you can replace it tkemali sauce, pomegranate juice, tomato paste, tomatoes or fresh cherry plums. At the moment, the mistress rarely use nuts, t. To. They are very specific blend to taste with spicy soup. In everyday kitchen is quite possible to replace the beef to pork, lamb or poultry.

The classic recipe kharcho Georgian

Ingredients:

400 g of beef (notch)

100 g rice

80 grams of walnuts (core)

onions - 1 pc. Garlic - 2 cloves

120-150 ml sauce tkemali

2 hours. Spoon adzhika

dill - 1 bunch

cilantro - 1 bunch

1 5 h. Salt spoons

1 tbsp. teaspoon hops-suneli

black pepper (to taste)

vegetable oil (for frying)

How to cook a classic grub:

1. beef tenderloin, rinse, pat dry on paper towel and cut into small pieces. In large pot, pour about 4 liters of water, put the pieces of meat and simmer for 1 hour.
2. Meanwhile, prepare all the other ingredients for the soup. Onion wash, clean, cut into half rings and fry in the pan with vegetable oil to a golden shade. Kernels grind in a mortar. Figure rinse in cold water. Dill and cilantro, rinse, and then chop. Cloves of garlic peel and crush using chesnokodavilku.
3. Prepare the sauce Georgian tkemali. If you do not have this sauce, it is perfectly possible to replace it with 4 tbsp. l. tomato paste.
4. In the boiling broth Put the rice and boil for 5 minutes, then you must add the walnuts, onions, tkemali sauce, mix well all the ingredients and cook 5 minutes. Now you can add salt, adjika and hops-suneli.
5. At the end of cooking the soup add the finely chopped herbs and garlic, then stir, turn off the heat and let the soup brew under the lid closed for about 10 minutes. Ready spicy soup kharcho Georgian can serve.

is Kolkh Acute kharcho

It resembles the consistency is not soup and sauce, which you can dip the bread.

Ingredients: 1 kg of beef (breast)

onions - 1 pc.

Garlic - 2 cloves

80 grams of walnuts (core)

2 tbsp. tablespoons corn flour

1 tbsp. tablespoon red wine vinegar

bay leaf - 1 pc.

Red hot peppers - 12 pcs.

1 h. Spoon ground saffron

1 h. Spoon milled coriander seed

1 h. Spoon seasoning utsho suneli

Salt (to taste)

How to cook the grub in Kolkh:

1. Breast rinse, dry, chop into small pieces, then put in a saucepan, cover completely with water and put on fire. Onions, peel and chop. Once the water comes to a boil in a saucepan, add the onion and bay leaf. The fire to make a minimum and cook the meat in a pan without cover until until the liquid boils away completely.
2. Pour into pan 500 ml of water to a boil. At this stage, the meat starts to separate from the bone.
3. Corn fine flour mixed with chopped walnuts, crushed garlic, spices, finely chopped pepper, then add salt.
4. 1/2 of the broth from the pan separate, cool and dilute them to the nut mixture. The result is a sauce that is necessary to mix well.
5. To add a ready-made meat sauce, simmer for approximately 5 minutes, then remove from heat. kharcho soup is usually served with Kolkh Gomi (corn gruel) capable of neutralizing kharcho very pungent taste.