Beef kharcho soup with rice
Many people love classic kharcho soup with rice, but they're hesitant to cook it at home, believing it's too complicated. We have good news for all those hesitant: with our step-by-step recipe, you can easily make your culinary dream come true.
- Beef
- Water
- White rice
- Tomato paste
- Onions
- Refined vegetable oil
- Wheat flour
- Parsley (root)
- Bay leaf
- Walnut
- Khmeli-suneli
- Pomegranate juice
- Cilantro
- Fresh basil
- Chili pepper
- Garlic
- Salt
- Prepare the kharcho broth. Wash the beef and cut it into 4-5 pieces. Place in a large saucepan, cover with water, and simmer for 1.5 hours, skimming off any foam periodically.
- Strain the kharcho broth through a fine sieve. Remove the beef from the bone, chop, and place in a small container. Ladle in the broth and cover.
- Pour the kharcho broth into a saucepan and bring to a boil. Rinse the rice thoroughly. Add it to the boiling broth and season with salt. Add the chopped beef to the broth and rice and simmer over low heat for 10 minutes. Add the tomato paste and stir.
- Peel the onion, chop finely, and lightly brown in vegetable oil. Sprinkle with flour and fry, stirring, over medium heat for 5 minutes. Remove from heat.
- For the kharcho, peel the parsley root, rinse with cold water, and grate it coarsely. Add to the broth along with the fried onion and bay leaf. Season with pepper.
- Grind the walnuts in a blender and add to the soup. Cook for 5 minutes. Add the khmeli-suneli and pomegranate juice to the kharcho. Simmer over low heat for 5 minutes. Season with salt to taste.
- For the kharcho, wash and dry the cilantro and basil, and pluck the leaves from the sprigs. Chop them finely. Wash the hot pepper and slice it into thin rings. Peel the garlic and press it through a garlic press. Combine with the cilantro, basil, and pepper.
- Remove the kharcho from the heat. Add the garlic, herb, and hot pepper mixture. Cover the pan and wrap it in a large towel. Let it sit for 10 minutes, then ladle into bowls.
Be that as it may, kharcho soup with potatoes and rice has a right to exist alongside the classic version. It's not known for certain who came up with this interpretation or when, but many cooks prepare the dish in a similar way. After all, kharcho is a soup with a masculine character, so a woman's desire to make this first course even more filling with potatoes is understandable. They also give the dish a pleasantly velvety texture, which is, again, a pleasant touch. Make kharcho soup with potatoes and rice according to our recipe: you'll see—you'll love it!
Beef kharcho soup, the step-by-step recipe for which awaits you below, is especially delicious in the cooler months: moderately spicy and piping hot, it has a wonderful warming effect and satisfies from the very first spoonful. Meat, walnuts, and tkemali plum sauce are the three key ingredients that can't be replaced by anything! So, if you want several delicious servings of this classic Georgian soup, stock up on everything you need and strictly follow our detailed instructions! They're waiting for you below!
The most accurate recipe for Georgian kharcho soup is endlessly debated, just like the preparation method for any other popular dish. We don't claim absolute truth, but the version presented here can be considered quite authentic. The addition of tklapi—a dried purée made from the pulp of tkemali plums, somewhat reminiscent of natural fruit paste—and kharchos-suneli (a special spice blend) give the dish a vibrant Caucasian accent and an unforgettable aroma. A bowl of this Georgian kharcho will not only provide a vibrant culinary experience but may even inspire you to plan a trip to one of the world's most delicious countries!
Kharcho soup, just like in kindergarten, is a popular internet search. But even if you never had this soup in kindergarten, armed with our recipe, you can make a lighter version—certainly less spicy and savory—to introduce your children to this nutritious and delicious dish. No fatty meats or smoked meats, moderate spices, and no over-the-top heat—this is the recipe for kharcho soup, just like it would be made in kindergarten.
Simple kharcho is a lighter version of the famous dish. This is a perfect example of how you can save time and effort while still achieving a very similar taste. Incidentally, Soviet canteens often prepared something similar, only with a rich broth. We suggest making it a simpler way: by boiling sliced beef. Sure, the broth will be less rich. But then we'll complement it with rice, stewed vegetables, tkemali sauce, and a fragrant blend of herbs and garlic. The result is an incredibly delicious soup that will definitely remind everyone of classic kharcho.
Beef kharcho soup is a hearty, hot, and flavorful Georgian dish, somewhere between a soup and a stew in consistency. Kharcho has several variations: the Imeretian version is spicy and prepared without nuts, while the Mengrelian version uses nuts as a main ingredient. Relying on cookbooks and fans of homemade kharcho, we've compiled recipes and tips for making kharcho with beef in this article.
We present a lighter, more modern version of kharcho soup—made with beef, homemade spicy adjika, and a whole host of aromatic Georgian spices! It doesn't include walnuts, but you can add them if you'd like. Otherwise, just follow the steps in our detailed recipe below! You can split the soup preparation into two stages by boiling the broth ahead of time—then the whole process will take no more than an hour the next day!
