No one knows when the recipe of Kharcho first appeared in Georgian cuisine. Famously, “Kharcho” was once used to describe beef in walnut sauce. A little later, rice was added to this soup, and now in the Caucasus, it is believed that real Kharcho is cooked from beef, walnuts, and rice. The plum puree is replaced in the summer months with fresh plum sauce.
It is allowed to add other ingredients to the Kharcho soup because, in different regions of Georgia, Kharkho is prepared in its way. Each recipe claims to be a classic. The deliciousness remains unchanged, beef broth, spicy pickled plums, delicate taste of walnuts, and the aroma of spices and herbs. Sometimes tomatoes are replaced with tomato paste or pomegranate juice.
How to Make Classic Kharcho?
- 450 grams beef
- 125 grams walnuts
- 250 grams rice
- 2 large onion
- 200 ml Tkemali sauce
- 3 cloves garlic
- Parsley as needed
- Salt, peppercorns, and red pepper as needed
To make this delicious soup, first wash the beef well. Then, take a pan, pour a liter of water, and heat it until it reaches the boiling point. Add the beef and oil to the pan and let it simmer for 2 hours on low heat. Remove the foam with a spoon while cooking.
Wash the rice grains several times in cold water and add them to the pan containing the cooked meat. Continue cooking for fifteen minutes.
Chop the onions and fry them in oil until golden brown. Take walnuts, chop them, add them to the onion, and stir. After a minute, add the onion and walnuts to the beef broth, and cook for fifteen minutes.
Now, add salt and spices to the ingredients. Add the Tkemali sauce to the soup. After ten minutes of cooking, turn off the heat and send the chopped garlic to a pot with Kharcho. Set the soup aside to infuse.
How to Serve Classic Kharcho?
Finally, when the Kharcho soup is ready, pour it into a bowl, garnish it with chopped fresh parsley, which will be the last touch and give the dish a unique taste, and enjoy it!
How to Make Kharcho with Lamb?
- 500 grams lamb
- 4 spoons rice
- 2 large onion
- 4 tomatoes
- 3 garlic cloves
- Pepper seeds, parsley, dill, and basil as needed
- Cherry oil, laurel, and vegetable oil as needed
Start cooking Kharcho by preparing the meat. Wash the lamb, and cut it into cubes. Now, take a small pot, put the lamb in the pot, and cover it with 2 liters of water. The duration of cooking the broth is an hour and a half. After an hour, add the herbs to the pan.
When cooking broth, always remember to remove the foam with a spoon. Cook the lamb on low heat. While the meat is cooking, prepare the tomatoes.
To make the sauce, wash the tomatoes and place them in a pot, pour water, and turn on the flame.
Wait until it reaches the boiling point. Remove the skin of the tomatoes and cut the vegetables as desired.
Chop the onion and add it to the pan with hot oil. When it turns golden, pour two spoons of meat broth into the pot and cook on low heat. After 5 minutes, add chopped tomatoes, stir and simmer for 10 minutes.
Now add the sauce to the pot with the almost cooked meat. After boiling the broth again, add the rice. Let the rice cook for five minutes. Add the laurel to the Kharcho along with the bell pepper seeds.
How to Serve Lamb Kharcho?
Add coriander to the dish and dill, parsley, and garlic. After two minutes, turn off the heat and leave. Let the Kharcho soup rest for an hour. Garnish your lamb Kharcho soup with parsley, and enjoy it!
Do not forget to make this recipe and share it with us. If you also have questions about Kharcho recipe, please do not hesitate to ask.