Kharchо – classic recipe

Harcho - classic recipe

The classic recipe for kharchо soup must consist of three important components that cannot be partially removed or replaced. After all, this is what gives kharchо soup its unique taste as a national dish. The first distinctive feature is beef, the second is the use of tklamali, and the third characteristic feature is walnuts, without which it is difficult to imagine many Georgian dishes - that's about it. I will tell you and show you the nuances of preparing kharchо according to the classic recipe below.

Information

  • Total: 105 min
  • Active: 35 min
  • Serves 8
  • 65 kcal / 100g

Ingredients

  • Beef
    500 g
  • Water
    3 l
  • Rice
    120 g
  • Onion
    400 g
  • Tomato
    300 g
  • Corn flour
    1 tablespoon
  • Walnuts
    100 g
  • Clarified butter
    1 tablespoon
  • Tkemali
    150 g
  • Coriander
    1 teaspoon
  • Cilantro
    10 spring
  • Parsley
    10 spring
  • Khmeli-suneli
    1 teaspoon
  • Garlic
    5 clove
  • Caraway
    0.5 teaspoon
  • Bay leaf
    2 piece
  • Allspice
    6 piece
  • Hot red pepper
    0.5 piece
  • Black pepper
    on taste
  • Salt
    on taste

Directions

1
Done
Thoroughly rinse the pork belly. Choose meat for kharcho of medium fat content.

Thoroughly rinse the pork belly. Choose meat for kharcho of medium fat content.

2
Done
Cut the beef brisket into small pieces (including the cartilage, if any) weighing 25-30 grams - like for preparing...

Cut the beef brisket into small pieces (including the cartilage, if any) weighing 25-30 grams - like for preparing goulash. Choose a pot with a capacity of about 3.9 - 4.2 liters. Place the beef pieces in the pot and add 3 liters of cold drinking water.

3
Done
To start, you need to bring the water to a boil - it's best to do this on high heat. Then, transfer the pot to a smaller...

To start, you need to bring the water to a boil - it's best to do this on high heat. Then, transfer the pot to a smaller burner or reduce the heat to a minimum. Cook the soup on low heat for 40-50 minutes, possibly an hour, while continuously skimming off any foam. The cooking time for the meat depends on its freshness and the age of the animal it comes from - the fresher and younger the meat, the less time it takes to fully cook. After removing the foam a few times, add bay leaf (rinse it with water beforehand to remove any dust or debris) and a few peppercorns to infuse the broth with their aromas.

4
Done
Rinse and finely chop the tomatoes. Of course, you should only chop the flesh of the tomatoes after removing the skin. To...

Rinse and finely chop the tomatoes. Of course, you should only chop the flesh of the tomatoes after removing the skin. To quickly remove the skin, dunk the tomatoes in boiling water for about 10 seconds. Before immersing the tomatoes in boiling water, make a few incisions on the skin to make it easier to peel off.

5
Done
Peel and finely chop 5-6 medium-sized onions. Rinse them, sauté them in clarified butter until translucent, and let them...

Peel and finely chop 5-6 medium-sized onions. Rinse them, sauté them in clarified butter until translucent, and let them slightly golden. Add fine cornmeal to the onions.

6
Done
Transfer the finely chopped skinless tomatoes to the onions.

Transfer the finely chopped skinless tomatoes to the onions.

7
Done
Thoroughly rinse the rice in several changes of water. Add it to the vegetables. Sauté for about 5-7 minutes in a skillet.

Thoroughly rinse the rice in several changes of water. Add it to the vegetables. Sauté for about 5-7 minutes in a skillet.

8
Done
Prepare the walnut kernels. Sort them and make sure there are no partitions, debris, or shells among the kernels. Crush...

Prepare the walnut kernels. Sort them and make sure there are no partitions, debris, or shells among the kernels. Crush or finely grind the walnut kernels (not into dust).

9
Done
Rinse and finely chop the herbs with a knife.

Rinse and finely chop the herbs with a knife.

10
Done
Transfer all the filling from the pan to the broth.

Transfer all the filling from the pan to the broth.

11
Done
Add tkemali. Cook over medium heat for 7-10 minutes.

Add tkemali. Cook over medium heat for 7-10 minutes.

12
Done
After tkemali, add the walnut crumbs to the soup.

After tkemali, add the walnut crumbs to the soup.

13
Done
Peel the garlic, wash it, and crush it in a mortar. To the fragrant garlic mass, add ground coriander, 'Khmeli-suneli...

Peel the garlic, wash it, and crush it in a mortar. To the fragrant garlic mass, add ground coriander, 'Khmeli-suneli' seasoning, cumin, fragrant (2-3 pieces), and black pepper.

14
Done
Transfer the fragrant mass to a saucepan using a tablespoon. Add salt. Continue cooking the soup-kharcho until the rice...

Transfer the fragrant mass to a saucepan using a tablespoon. Add salt. Continue cooking the soup-kharcho until the rice is cooked, it should not be hard in the middle. This will take about 10-12 minutes.

15
Done
Remove the saucepan from the heat (or turn off the heat), add some finely chopped cilantro, parsley greens, and chopped...

Remove the saucepan from the heat (or turn off the heat), add some finely chopped cilantro, parsley greens, and chopped red hot pepper.

16
Done
Cover the saucepan tightly with a lid, let the finished soup steep for three to five minutes. Serve the classic recipe...

Cover the saucepan tightly with a lid, let the finished soup steep for three to five minutes. Serve the classic recipe for soup-kharcho in a soup bowl or individually hot, sprinkled with the remaining chopped fresh herbs. Rye bread is usually served with soup-kharcho. Enjoy your meal!

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