Kharcho is a Georgian soup with an incomparable aroma. There are a lot of recipes for this dish, but options with walnuts are especially popular. This supplement makes the dish unusual, noble and simply delicious. Here you can find different recipes for kharcho with nuts and they are worth a try!
Kharcho with walnuts - general principles of preparation
For the preparation of kharcho usually use beef, pork or lamb. But you can take chicken, the recipe for a bird is a little lower. The meat is fried, then boiled or immersed immediately in water and brought to readiness. Then rice is added to it. It is better to use large varieties that do not quickly deoxidize and retain the shape of grains.
What else is put in the kharcho:
• onions, carrots and other vegetables;
• tkemali;
• walnuts;
• tomato sauces, pasta, tomatoes.
Georgian soups are seasoned with different spices, you can take a mixture of hop-suneli. Be sure to put the garlic to be crushed, finely chopped. Their greens give preference to cilantro and parsley.
Georgian kharcho with walnuts and tkemali
The recipe for the famous Georgian kharcho soup, in which not only walnuts are added. If desired, fewer spices and garlic can be used. For cooking, you will also need ready-made tkemali sauce.
Ingredients
• 0.5 kg of beef;
• a pair of onions;
• 0.5 tbsp. rice;
• 50 ml of oil;
• 0.5 tbsp. walnuts;
• 5 cloves of garlic;
• 0.5 tbsp. tkemali;
• parsley root;
• 10 peas of pepper;
• 50 g of tomato paste;
• 1 bay leaf;
• a spoonful of flour, salt and herbs.
Cooking
1. Cut the beef into pieces, about three centimeters in size. Fill with water, put on a stove. Prepare a regular broth with parsley root, which at the end will need to be removed.
2. Cut the onion into cubes or straws, as you like.
3. Heat the oil in a pan, add chopped onions and fry until rosy.
4. As soon as the pieces get rich, sprinkle with flour, fry for another minute, season with tomato.
5. Remove the cooked meat from the broth with a slotted spoon and immediately put it in a pan so as not to dirty the excess dishes. You can turn it off.
6. Add rice to the broth, add salt and boil for 5 minutes. Grains should remain solid.
7. Chop nuts, can be dried in a pan, the aroma will be more pronounced.
8. Return the meat to the kharcho along with onion and flour.
9. Add tkemali, bring to a boil.
10. Put the roasted nuts in the kharcho. We continue to cook.
11. Quickly knead peppercorns, chop garlic, chop any greens to taste.
12. Throw it all into the pan, throw the laurel on and off. Be sure to cover, leave to brew for a while.
Kharcho with walnuts and pomegranate juice
Kharcho soup recipe with walnuts and pomegranate juice. The dish is very rich and aromatic, you will need natural juice.
Ingredients
• 0.5 kg of meat;
• 0.1 kg of nuts;
• 4 tomatoes;
• butter;
• 250 ml of pomegranate juice;
• 1 onion;
• 1 carrot;
• 110 g of rice;
• tarragon, zira, pepper, laurel;
• 3 cloves of garlic, cilantro or parsley.
Cooking
1. Cooking this dish is more convenient in a cauldron. Pour in oil, put on the stove.
2. Cut the onion, carrot into strips, toss in the oil, fry for a minute.
3. Cut the meat. You can use pork or beef, you can lamb. Add to vegetables, bring almost to full readiness over low heat.
4. We put the kettle on the stove, pour meat and vegetables with boiling water, continue cooking for another quarter of an hour.
5. Scalp the tomatoes, remove the skin, rub the flesh. Add walnuts to the tomatoes, chopped into small pieces.
6. Stir the tomato with nuts, then add all the other spices and crushed garlic. We are leaving.
7. Throw washed rice into the soup. Cook until soft.
8. We shift the tomato dressing, let the soup boil, salt to taste.
9. It's time to add pomegranate juice. Pour in, boil and the soup is ready! When serving, sprinkle abundantly with cilantro, but you can take ordinary parsley.
Kharcho with walnuts and potatoes
Russified version of Georgian soup, which simply added potatoes. It makes the dish more satisfying and familiar to the Slavic peoples. You can take any meat.
Ingredients
• 0.5 kg of meat;
• a handful of nuts;
• 1 onion;
• 100 g of rice;
• 3 potatoes;
• 1 carrot;
• black pepper, red, salt;
• 4 cloves of garlic;
• 4 tomatoes or 2 tablespoons of pasta;
• any greens, oil.
Cooking
1. Cut the meat into slices. Fry in a pan, adding a little oil, and transfer to a pan. Add boiling water, 3 liters, put the soup on the stove. Cook for 30 minutes, when boiling, the resulting foam is carefully removed.
2. Put the onions and carrots in the pan in which the meat was cooked. Fry together. If necessary, oil can be added.
3. Grate the tomatoes, pour into the sauté, cook in a skillet for about ten minutes. If tomato paste is used, then it must first be diluted with several tablespoons of water.
4. Once the meat is cooked, add the potatoes cut into medium-sized cubes. Boil for about five or seven minutes.
5. Throw washed rice, cook kharcho for another 10 minutes.
6. We shift everything from the pan, let it boil. Salt, pepper, throw any seasonings to your taste.
7. We chop nuts, toss in a pan with a dish.
8. Cut the greens, garlic. We throw in the finished soup and turn it off, before serving we insist 20 minutes.
Kharcho with walnuts and chicken
A variant of light soup, as it is cooked in chicken broth. But you do not need to degrease it using chicken fillet, it is better to take hips, wings, legs with skin.
Ingredients
• 600 g of chicken;
• 120 g of rice;
• 2 liters of boiling water;
• 4 tablespoons butter;
• 50 g of tomato paste;
• 80 g of nuts;
• 2 onion heads;
• 2 bell peppers;
• herbs, garlic, seasonings.
Cooking
1. Throw half the butter in a frying pan, heat and place the chicken pieces, fry until the skin is rosy.
2. Transfer the pieces to the pan, add boiling water and prepare a fragrant broth.
3. Add the remaining oil to the pan, lay the chopped onions, cook until golden brown. You can add carrots, but this is optional. Season fried vegetables with tomato paste.
4. Once the chicken has boiled a little and is almost ready, put the washed rice.
5. After 5 minutes, we throw the chopped Bulgarian peppers. Salt and pepper the soup.
6. After a few minutes, spread the onion with tomato from the pan.
7. Tomim kharcho over low heat so that the tastes of the ingredients merge.
8. Refill the dish with chopped nuts, after boiling, throw the garlic with herbs and turn it off.
Kharcho with walnuts, lamb and Georgian adjika
A spicy version of the popular Georgian soup. You need real adjika, but crushed hot peppers can be used instead.
Ingredients
• 700 g of mutton;
• 2 tablespoons of fat or oil;
• 2 large onion heads;
• 1.5 tablespoons adjika;
• ¾ cup of rice;
• 1 large carrot;
• 2 large peppers;
• 4-5 cloves of fresh garlic;
• 3 tablespoons of pasta;
• various spices, herbs;
• 0.12 kg of nuts.
Cooking
1. Heat fat in a cauldron. Rinse lamb pieces, dry and put in a cauldron. Fry over high heat until golden brown. As soon as the meat begins to release juice, reduce the fire and darken the pieces at a minimum, enough 15-20 minutes.
2. Add chopped onions to the lamb, then carrots. Cook the vegetables with meat over moderate heat for about ten minutes.
3. It's time to add pepper, suneli hops, zira and other spices. Warm up so that they release the aroma.
4. Pour the mutton with hot water, let the dish boil.
5. Run the washed rice, salt. Cook the soup until half cooked rice.
6. After a couple of minutes, add the bell pepper.
7. We are engaged in aromatic dressing. We chop the nuts, fry for a minute in a pan, remove from heat.
8. Add 50 ml of water to the tomato paste, stir and squeeze the peeled garlic cloves. Add adjika and carefully rub with a spoon. At the end we fall asleep nuts.
9. Put the dressing in an almost ready kharcho soup, boil for a minute.
10. Cut the greens, throw in the pan and turn it off. Let the spicy dish brew.
Kharcho with walnuts and prunes
This dish can be prepared from any meat, but beef will fit perfectly here. We take the neck so as not to delay the process.
Ingredients
• 0.5 kg of beef;
• 0.1 kg of rice;
• 0.1 kg of nuts;
• 0.1 kg of prunes;
• 0.2 kg of onions;
• 0.1 kg of tomato;
• 0.1 kg of carrots;
• oil, various spices;
• 1/3 cup tkemali.
Cooking
1. Pour the meat cut into cubes with cold water, put on a stove, boil until soft, add washed rice to the broth.
2. Fry chopped onions and grated carrots in oil, add tomato paste to them and stew vegetables a little.
3. Once the rice is almost ready, put the contents of the pan. Tomato will not allow the grains to become sour and lose their shape.
4. In tkemali add a few cloves of garlic, chopped prunes, aromatic spices and chopped nuts. Stir everything thoroughly.
5. Season the cooked soup with a mixture of tkemali and other additives, stir, salt.
6. Cook the dish for another 5 minutes over low heat. Add greens before serving.
Kharcho with walnuts - useful tips and tricks
• Since kharcho usually insist on serving, it is advisable not to cook rice until the very end. Otherwise, it will turn sour, it will turn out not soup, but porridge.
• Don't like the smell of garlic? Serve it separately, do not add to the pan.
• Serve kharcho with sour cream, various sauces, but the dish itself is bright and rich. Therefore, the best supplement is fresh herbs. Put on a table a plate with chopped parsley, cilantro feather onions.
