Kharcho with rice is the most delicious dish, rich, thick and aromatic dish of Georgian cuisine.
In the classic version of cooking soup kharcho with rice is traditionally supposed to add beef meat.
Although this appetizing dish can be cooked from other types of meat ingredients, such as: pork, veal, lamb, as well as chicken flesh and fish fillets.
In addition, the soup of the kharcho filled with a variety of spices and spices is prepared using unbleached rice varieties, which gives this dish a special piquancy and satiety.
Therefore, a kharcho, a dish cooked with rice, on a unique sour basis - tklapi or with its alternative component, tkemali sauce, can become a real culinary homemade masterpiece capable of conquering and even surprising the master cook.
Rice Kharcho Soup - General Cooking Principles
• To make kharcho soup with rice at home, you can substitute the very hot tklapi basis for ingredients that are commercially available - tomato paste, adjika, cherry plum, pomegranate juice, lemon and tkemali ready-made sauce.
• When adding and chopping hot peppers in a dish, you must use special gloves to prevent possible irritation of the skin and eye mucosa.
• For a special flavor in soup kharcho with rice, you must use a sufficient amount of all kinds of greens, spices and seasonings.
• Meat must be separated from the bones, cleaned from the films and cut across into medium-sized pieces.
• For preparing kharcho soup, it is more expedient to use a long-grain or round-grain variety of rice, preferably white (ground rice) or brown (unpolished rice). The use of steamed rice in such an appetizing dish should be abandoned.
• In addition, the rice must be washed in seven waters before cooking. After that, for two hours, rice should be poured with cold water to remove gluten.
Recipe 1. Traditional Georgian Kharcho Rice Soup
Ingredients:
• Beef or pork - 0.4 kg.
• Rice - 50 gr.
• Carrot - 1 pc.
• Bulbs - 2 pcs.
• Nuts (chishchennye, walnuts) - 0.5 tbsp.
• Garlic - 1 tuber.
• Tkemali sauce - 0.5 tbsp.
• Greenery.
• Hops - suneli, coriander.
• A mixture of peppers.
• Hot pepper - 1 pod.
Cooking method:
For cooking tasty and rich broth, you must use fatty brisket or pulp on the brain bone.
One of the above meat components need to pour some water and bring the broth to a boil. Then turn down the heat and boil for about two hours with a slight boil of the broth. During cooking, it is advisable to remove the scum that appears from the surface.
After the required time, the meat ingredient must be removed from the broth, separated from the bones of the pulp. Then cut the meat into small pieces and put them back into the pan with the broth.
Peel the onions from the husks and chop into half rings, and cut the carrots into thin slices.
Next, add 3 tablespoons of tkemali sauce to the broth. After the broth begins to boil, a carrot is dropped into it, and a few minutes later the shredded onion.
Continue to cook the broth with the lid closed for another 30 minutes.
While the broth is boiled separately, it is necessary to heat the pan and fry the nuts on it without adding oil. And after the appearance of a certain flavor, they must be removed from the pan, put in a mortar and crushed (you can also use a blender).
Next, skipped garlic through a press must be mixed with nuts.
After 30 minutes of boiling broth, it is necessary to pour the rice (washed several times) and cook for some time. After add nuts, garlic and cook on.
Shortly before the termination of boiling soup kharcho, add lavrushka, salt, pepper, hops-suneli, and coriander and season with greens (dill, parsley, cilantro).
To taste, you can add to the soup one hot pepper, mint leaves and cook it a little more.
Serve kharcho soup with rice to the table, you can decorate the dish with a slice of lemon.
Recipe 2. Kharcho soup with rice - "Dietary"
Ingredients:
• Rice - 200 gr.
• Bulbs - 3 tubers.
• Garlic - 4 teeth.
• Tomatoes (fresh, large size) - 500 gr.
• Tomato paste - 30 gr.
• Sauce tkemali - 2 tbsp. spoons.
• Lavrushka - 3 leaves.
• Cilantro - bundle.
• Hops suneli - 60 gr.
• Hot pepper pod (or adjika).
• Oil (vegetable character).
• Salt - an amateur.
Cooking method:
To prepare dressing for kharcho soup with rice, you need to pour ripe tomatoes with boiling water and peel it. Then the tomatoes need to finely crumble with a knife or skip through a grater.
Onions also need to be peeled and cut into small cubes, and rub the garlic or pound in a mortar with salt. A bunch of cilantro must also be chopped.
Next, you need to heat the oil in a saucepan, fry the onion on it until golden brown, then pour it with some water and bring to a boil.
Rinse the rice separately and add it to the onions in a saucepan and cook until done.
To the above components you need to add tomatoes, diluted tomato paste, tkemali, garlic with salt, cilantro, spices and to your own taste adjika or pepper pod. Bring the soup to a boil, turn off the heat and allow to stand under the lid.
After decorating the kharcho soup with rice — an olive and a slice of lemon, serve.
Recipe 3. Kharcho soup with rice and potatoes
Ingredients:
• Meat pulp - 0.5 kg.
• Rice - 100 gr.
• Bulbs - 2 tubers.
• Tomato paste - 1 tbsp. spoon.
• Potato potato - 1 pc.
• Dry herbs - a quarter of a spoon.
• Butter).
• Garlic - 2 teeth.
• Adjika - 2 tbsp. spoons.
• Greenery.
• Salt, hot pepper.
Cooking method:
Fresh mutton or pork washed and put in a pan on the fire to cook. After boiling off the broth, remove the foam, salt.
While preparing the broth, clean the onion and garlic from the husk finely chop them up. We also clean the potatoes and cut them into small cubes.
After the hot butter in a frying pan, fry the garlic (not for long), onion, and then add tomato paste, adjika and dried herbs. All components must be thoroughly mixed and browned on the light for a few more minutes.
After the meat reaches half-ready, rice will need to be washed and put in the broth along with the potatoes.
As soon as the potatoes reach almost the finished state, it will be necessary to add the fried components to the soup and cook further.
Cooked kharcho soup with rice should be steeped for 20 minutes.
Before serving the dish, sprinkle the soup with finely chopped greens and season with taste with sour cream or mayonnaise.
Recipe 4. Soup Kharcho with rice (supplemented with fish)
Ingredients:
• Fish (horse mackerel) - 650 gr.
• Rice - 250 gr.
• Butter (butter) - 80 gr.
• Onion - 2 tubers.
• Tomato paste - 120 gr.
• Garlic.
• Greenery.
• Cilantro.
• Tkemali sauce.
• Pepper (hot pod).
Cooking method:
Fish must be separated from skin and bones. Chop the loin into portions. Put a pot on the fire and lay there fish waste, filled with water.
While the broth is boiling, separately it is necessary to peel the onion from the husk, cut it into half rings and sauté in the pan in oil until golden brown.
Then wash the rice and lay it in the broth, cooking until half cooked. After that, in a saucepan with broth, add fried onion, tomato paste, tkemali sauce, spices and fish, and cook further until fully cooked.
Then, before serving the kharcho soup with rice and mackerel to the table, it must be filled with finely chopped garlic and sprinkled with greens.
Recipe 5. Soup Kharcho with rice (in a slow cooker)
Ingredients:
• Meat ingredients - 0.5 kg.
• Onion - 2 pcs.
• Carrot - 2 pcs.
• Pepper sweet (Bulgarian) - 1 pc.
• Tomatoes - 2 pcs.
• Rice - 1 cup (from the multicooker).
• Potatoes - 3 pcs.
• Vegetable oil).
• Garlic.
• Salt, pepper, spices, lavrushka - an amateur.
• Greenery.
Cooking method:
Meat cut into neat pieces. Peel the onion and bell pepper and chop into half rings. Carrot rubbed on a grater.
Peel and chop the potatoes into small cubes.
Wash rice from the husk and gluten.
Next, at the bottom of the multicooker, it is necessary to pour out the vegetable oil and, with the baking mode on, fry the cut meat for 25 minutes.
Then every 5 minutes it is necessary to add onions, carrots, peppers and tomatoes to the meat of the multicooker bowl, sometimes mixing the available components.
After this, the “baking” mode should be turned off, add multifunctional pre-washed rice to the bowl and pour all the ingredients with water. Next, you need to pepper the soup, add spices to it and leave to stew in a special mode for one hour.
10 minutes before full readiness, the soup must be salted. After the signal of the slow cooker about the readiness of the dish, you should add lavrushka, greens to the soup and leave it for some time to heat.
Before you eat, in each plate to the soup kharcho with rice you will need to push a certain amount of garlic.
Recipe 6. Kharcho soup with rice and chicken breast
Ingredients:
• Chicken Breast - 1 pc.
• Rice 0.5 cups.
• Onion.
• Garlic.
• Tkemali sauce.
• Tomatoes (or tomato paste).
• Hops - suneli and other spices.
• Cilantro.
• Greens (parsley).
Cooking method:
Fill the chicken breast with water, salt and put on the fire to boil, alternately removing the foam from the surface.
Separately clean the onion, shred it in small rings and add to the chicken breast. Wash the rice and also send it to the pot with the future soup.
A few minutes before the end of boiling the bacon in the soup, we lay out crumbled garlic, tomatoes or tomato paste, tkemali sauce, lavrushka, spices.
Add a hot pepper pod to your own taste. And decorate with leaves of fresh parsley.
Recipe 7. Kharcho soup with rice (fresh lamb)
Ingredients:
• Spatula (young lamb, cut into pieces without bone) - 1 kg.200 gr.
• Tomatoes - 2 pcs.
• Rice (long) - 60 gr.
• Garlic.
• Hot pepper - half a pod.
• Olive oil).
• Tomato paste Art. spoon.
• Greens (parsley, cilantro).
• Tkemali sauce.
• Salt.
Cooking method:
Pour the lamb with water, salt and bring to a boil. Then remove the foam and cook for 1 hour under the closed lid.
Peel the onions and chop them into small cubes. Cut the tomatoes into slices, chop the garlic, and remove the peppers from the seeds.
In a heated oil in a frying pan, fry the onions until golden brown, add tomatoes or tomato paste and cook further, stirring the ingredients constantly.
Then from the pan, put everything in a saucepan, salt the soup and add the washed rice, tkemali sauce, parsley, garlic and pepper.
Cook, thus, the lamb soup must be within 30 minutes.
Before serving to the table, you must sprinkle with fresh cilantro greens and add a slice of lemon.
Rice kharcho soup - tips and tricks
It is recommended to add fresh vegetables to the kharcho soup, as they absorb fat better.
If the broth is not fatty enough, you can add a spoonful of ghee (cow's) oil.
In order for the meat to turn out more tender and appetizing, it must be boiled in a large piece to preserve the juiciness of the product.
To give the soup a certain spiciness, aroma and piquancy, you need to spare and add more greens, spices and spices to it.
Kharcho soup is better served hot, sprinkled with greens and decorated with olives and a slice of lemon.
