Kharcho with rice: the whole secret is in the broth! Six best recipes for making rich, aromatic kharcho with rice

Kharcho with rice: the whole secret is in the broth! Six best recipes for making rich, aromatic kharcho with rice

Kharcho is perhaps the most popular dish of Georgian cuisine.

This is a rich, slightly spicy, with a lot of spices, herbs and garlic soup.

It perfectly nourishes and warms.

Kharcho with rice - the basic principles of cooking

The main secret of delicious kharcho with rice is properly cooked broth. Traditional soup is cooked only from beef, but you can take absolutely any. It's okay if it is lamb, pork and even chicken.

Ideally, kharcho with rice is cooked in a cauldron, but if you do not have it, you can cook the soup in an ordinary thick-walled saucepan.

They take a good piece of meat with a bone, wash it, clean it of everything superfluous and put it in a cauldron. Pour meat with drinking water and put on fire. As soon as the water begins to boil, remove the foam very carefully so that the broth is clear. Now they add to the cauldron a whole peeled onion, a carrot and a clove of garlic cut in half. A bunch of greens rewind thread and also sent to the broth. The fire is rolled up to a minimum and the broth is exhausted for at least an hour and a half.

While preparing the broth, prepare other ingredients. Onions are peeled, finely chopped and fried in a small amount of meat, lightly salted, until transparent. Then pour half the soup ladle into the onion and continue to simmer until almost all the liquid has evaporated. At this stage, add chopped tomatoes and stew all together for about five minutes.

All spices, except salt and bay leaf, are placed in a mortar and ground into a powder.

Take out meat and vegetables from broth. The pulp is removed from the bone, and the broth is filtered. The meat is torn into small pieces and put in a frying pan with onions and tomatoes. Add spices and half a soup ladle. Stir and stew for about ten minutes. Thoroughly washed rice is put into the broth, fried with meat, mixed, covered with a lid and cooked over low heat until cooked rice.

Greens and garlic are crushed, put in a mortar, salted and ground. Add this mixture to the cauldron with the soup and heat over low heat for another ten minutes.

As you can see, cooking kharcho with rice is quite simple, the main thing is to be patient.

Recipe 1. Real Kharcho Soup with Rice


10 g hops-suneli;

fresh greens;

five cloves of garlic;

sea ​​salt;

three onions;

red hot pepper;

150 ml of tkemali sauce;


Half a kilo of beef with bone;

200 grams of long grain rice;

100 grams of walnuts.

Method of preparation

1. Wash the beef, cut off the film and cores. Put in the cauldron and pour boiled water. Put it on the fire and bring it to a boil. Carefully and very carefully remove the foam. Reduce the heat to minimum and add the peeled onion and carrot to the broth. We take a little parsley and dill, rinsed and tie the greens in a bunch. We send it to the broth. Tomim broth and a half hours.

2. Remove vegetables and beef from the broth. Cool the meat and tear it into small pieces. We throw out vegetables, they will no longer be useful to us.

3. Rice thoroughly washed under running water and lay out in broth. Meat is also sent to the soup.

4. Clean and chop the two onions. Fry it to ruddy in a small amount of oil. Fry shift in the soup.

5. Grind the nuts in a blender and send in the broth with rice. Here we also put tkemali sauce, seasoning hops-suneli, pepper and salt. Peel the garlic cloves and pass them through the garlic press directly into the soup. Stir and cook for seven minutes. Pour prepared kharcho with rice into plates and sprinkle with fresh greens.

Recipe 2. Lenten Kharcho with Rice


four potatoes;

parsley and basil greens; two carrots;

half a cup of walnuts;

two onions;

half a cup of rice;

five cloves of garlic;

half a cup of tomato paste;

allspice, salt, cinnamon and ground hot pepper;

third of art. vegetable oil;

parsley root;

two bay leaves.

Method of preparation

1. Peel and wash all vegetables. Finely chop the bulbs and parsley root. Large carrot grate. Cut the garlic cloves into thin circles.

2. Boil the potatoes in “uniforms” until cooked. Cool, peel and cut into small cubes. Rinse greens, dry and finely chop.

3. Put the cauldron on the fire, pour oil and heat it well. Put tomato paste in butter and fry for seven minutes. Now put the garlic with onions and fry until soft.

4. Add chopped nuts, parsley root and carrot to the cauldron. Season everything with spices and add a pinch of cinnamon. Fry for five minutes, stirring constantly.

5. Pour two liters of boiling water into the cauldron. Pour in the previously washed rice and cook it until tender. Add potatoes to the broth with rice. As soon as the soup begins to boil, put the finely chopped greens and crush here two cloves of garlic. Bring to a boil and turn off the heat. Insist, covered with a lid, at least half an hour.

Recipe 3. Kharcho with rice and white wine


100 grams of rice;

sea ​​salt;

500 g of lamb;

3 g ground coriander;

2 potatoes;

2 g freshly ground pepper mixture;

1 onion;

1 pod of red hot pepper;

1 carrot;

50 ml of dry white wine;

5 cloves of garlic;

30 ml of vegetable oil;

100 g tomatoes in its own juice.

Method of preparation

1. Take a lamb shoulder with ribs. Wash the meat well, dry with a paper napkin and cut into rather large pieces.

2. Heat oil in a skillet with a thick bottom or cauldron. Transfer the meat to the cauldron and fry it on intense fire from both sides. Five minutes each. 3. Cut peeled onions and carrots into small cubes. Send the vegetables to the meat, mix and fry everything together for five minutes.

4. Pour in the wine and mix. Season everything with a mixture of peppers, red hot peppers and coriander. Salt it. Mash tomatoes with a fork and send to the cauldron. Stir and simmer for ten minutes.

5. Fill all with two liters of boiling water and cook the soup on low heat for half an hour. Sort out the rice, rinse well in several waters and soak for half an hour.

6. Peel potatoes, cut into cubes and place in broth. As soon as it boils, add the soaked rice. Boil for another half hour.

7. Rinse cilantro greens, dry and crumble. Peel and chop the garlic cloves into small pieces. Put the greens and garlic in the rice dish with the rice, turn off the heat and leave to infuse, covered, for ten minutes. Sprinkle with cilantro before serving.

Recipe 4. Kharcho with rice and fresh tomatoes


two kg of beef ribs;

three glasses of walnuts;

two liters of spring water;

50 ml of tkemali sauce;

six onions;

five fresh tomatoes;

two bunches of parsley;

two pods of red hot pepper;

two bunches of cilantro greens;

eight cloves of garlic.

Method of preparation

1. Rinse the beef under the tap, cut off all films and conductors. Put the meat in a cauldron and pour spring water. Put on fire, bring to a boil and remove the foam. Salt, cover and cook on the slowest fire for about three hours.

2. Nuts crushed in a mortar. Clean garlic peppers, remove partitions and seeds from pepper. Put them in a blender and grind.

3. Peel the bulbs and chop them with thin feathers. Put the onion in the pan with the heated oil and fry until golden.

4. Rinse the tomatoes with boiling water and peel. Cut them into small pieces. Put the tomatoes to the onion, salt and season with spices and mix. Put out five minutes. 5. Remove meat from broth, cool it and disassemble into small pieces. Two bunches of parsley and cilantro rewind thread, rinse under a tap and drop for a quarter of an hour in broth. Then remove the greens and discard.

6. Fry the meat slightly in a separate pan. Put the beef in the soup, add nuts, salt and season with spices and crushed garlic. Pour fragrant soup on the plates. You can apply sour cream to Kharcho.

Recipe 5. Kharcho with rice and wasabi


1 liter 600 ml of chicken broth;

5 g of coriander;

1 carrot;

2 g red hot peppers;

1 onion;

1 bay leaf;

4 potato tubers;

5 g of salt;

60 grams of rice;

2 g of allspice;

30 ml of vegetable oil;

2 bunches of greens;

30 g of wasabi powder;

1 clove of garlic;

60 ml of tomato paste.

Method of preparation

1. Pour the chicken broth into the pan and place it on the stove. Rice cereal is washed several times and filled with drinking water for half an hour.

2. Clean and wash vegetables. Finely chop the onion, and grate the carrot. Heat the vegetable oil in a pan and fry the vegetables in it until soft. Pour 100 ml of chicken broth into the roasted vegetables and add wasabi. Mix well and put the tomato paste. Once again, mix everything and simmer another three minutes.

3. Cut the peeled potatoes into cubes and lay them in boiling chicken broth. After him we send washed rice.

4. When the potatoes are almost cooked, add the tomato fry and mix. Salt, pepper and continue to cook until the potatoes are fully cooked. Greens and garlic finely crumble and add to the broth. Put a bay leaf. Cover with a lid, turn off the heat and leave to infuse for ten minutes.

Recipe 6. Kharcho with rice on pomegranate juice


one and a half kg of beef brisket;

3 g of freshly ground hot red pepper;

a third cup of rice;

four cloves of garlic; 150 grams of walnuts;

1 bunch of cilantro;

two bulbs;

freshly ground black pepper;

5 g flour;

1 grenade;

2 bay leaves;

8 g hops-suneli.

Method of preparation

1. Beef brisket cut into pieces and rinse under the tap. Dip in a cauldron, pour lightly salted water and bring to a boil. Remove the foam and cook on low heat for two hours. Remove the meat and cool, and strain the broth.

2. Peel and chop vegetables. Fry the onion in oil until golden, add flour and mix quickly. Fry in a blender and grind.

3. Wash rice well under running water. Put sliced ​​meat, fried onion, rice and bay leaf into broth. Season with black pepper and cook for about 20 minutes. When the rice is almost cooked, add chopped nuts.

4. Squeeze the juice from the pomegranate and pour it into the soup. Add here finely chopped cilantro greens and season with hops-suneli, crushed garlic and hot red pepper. Boil a couple of minutes, remove from heat and insist, covered, for five minutes.

Kharcho with rice - tips and tricks

  • The most delicious Kharcho with rice is made on a fat beef brisket.
  • To make the soup spicy and more expressive, add Satsibeli or Tkemali sauce instead of tomato paste.
  • Mandatory ingredient Kharcho with rice is walnuts. Without them, it is impossible to cook this soup.
  • The more you put in the soup of greens and garlic, the tastier you get kharcho with rice.
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