Kharcho according to the classic recipe. 5 best step-by-step recipes

Kharcho soup with beef, rice, spices and tkemali cream sauce came to us from Georgia. Its most distinctive and important feature is its beef broth and thick texture. Although in some regions of Georgia, the cooking recipe may differ slightly from the classic one.

For those housewives who have not yet prepared this wonderful dish,

will surely become priceless. Because using simple and affordable ingredients, you can easily get a flavorful, appetizing and very satisfying first course. And since this dish belongs to the national cuisine of Georgia, this means that it should contain a large amount of pepper and garlic.

So, my dear readers, in today’s article I will tell you in detail and show you how to properly prepare kharcho according to the classic recipe, this is exactly how they cooked and ate it in Soviet times. I also suggest checking out my past recipes for Pea Soup with Smoked Ribs.

Kharcho classic with tkemali

Cooking time : 1 hour 45 minutes.

Number of servings: 8.

Classic kharcho is cooked using beef broth, for which it is important to choose fresh, high-quality meat.
It is equally important to follow the sequence of operations and strictly follow the cooking technology. Do not try to reduce the cooking time of the dish and replace the indicated components with others, otherwise the result will not be kharcho at all. Ingredients:

Beef – 0.5 kg
Water – 3 l.
White rice – 120 gr.
Tomatoes – 300 gr.
Onions – 400 gr.
Walnut – 100 gr.
Tkemali – 150 gr.
Ghee – 1 tbsp.
Corn flour – 1 tbsp.
Chili pepper – 0.5 pods
Allspice – 6 peas
Garlic – 5 cloves
Seasoning “Khmeli-Suneli” - 1 tsp.
Cumin – 0.5 tsp.
Cilantro and parsley - a bunch each
Salt and ground black pepper to taste

Cooking process:

Rinse the brisket thoroughly. If it has been frozen, it is best to defrost it at room temperature.
Cut the beef brisket into pieces, you should get about 20 pieces. Pour 3 liters of water into a saucepan with a volume of at least 4 liters, put the meat in it and put on fire.
After the water boils, reduce the heat and cook the beef for 40-60 minutes, periodically removing the resulting foam. At the moment when the foam stops collecting, add laurel and peppercorns to the water.
Remove the skins from the tomatoes by first dipping them in boiling water for a few seconds. Cut the vegetable pulp into pieces.
Peel the onion and chop into cubes, place in a frying pan and fry until golden brown. While frying the onions, add a spoonful of cornmeal to the pan.
Then add the chopped tomatoes into the pan with the onions.
Place well-washed white rice on the fire and simmer with onions and tomatoes for 5-7 minutes.
Beat the peeled walnuts in a blender so that small pieces remain; do not grind them into flour.
Wash and cut the cilantro and parsley with a knife.
Throw the contents of the pan into the broth: rice, onions, tomatoes.
Next, place a spoonful of tkemali into the pan. Mix everything and cook for about 10 minutes over medium heat.
Tkemali is followed by crushed nuts into the pan.
Grind garlic, coriander, khmeli-suneli seasoning, cumin, and pepper into a spicy homogeneous mass.
Transfer all the crushed ingredients into the soup, stir and cook the kharcho for 10-15 minutes until the rice is cooked.
Remove the finished kharcho from the stove, sprinkle with chopped herbs, add chopped hot pepper, cover with a lid and let stand for a few minutes.

The attractive aroma will instantly call the whole family to the table! And serve Georgian lavash, flatbread or rye bread with the soup.

Delicious beef kharcho

Ingredients:

Beef – 500 gr
rice - 100 gr
walnuts – 100 gr
tkemali sauce - 3 tbsp. l
garlic - 4 cloves
sweet pepper - 1 pc.
tomato paste - 60 gr
bay leaf - 3 pcs
hops-suneli - 1 tbsp. l
cilantro
salt and red pepper to taste.

Cooking method:

Place the washed beef in a pan, fill it with water, add a bay leaf and put it on the fire.

After boiling, reduce the heat, skim off the resulting foam and continue cooking over low heat for 1.5 hours.

After the time has passed, strain the resulting broth through a sieve, separate the meat from the bone, cut it into portions and return it back to the broth.

Next, add washed rice and finely chopped sweet pepper to the meat, the stalk and seeds of which have previously been removed.

To make the dressing, fry finely chopped onion in vegetable oil in a frying pan until light golden brown. Then add the tomato paste and immediately mix everything well.

Now we grind the peeled walnuts in a coffee grinder or twisted through a meat grinder, combine it with garlic, previously passed through a special press. Transfer the resulting mass into a frying pan, stir and immediately remove from the stove.

Add the prepared dressing, tkemali sauce, khmeli-suneli, salt and pepper to taste into the soup.

All that remains is to add finely chopped cilantro, cover with a lid and remove the finished dish from the heat.

Let it brew for 10-15 minutes and serve.

Kharcho in a slow cooker

The recipe for kharcho soup in a slow cooker is a simple and slightly modified variation of the classic Georgian kharcho. Instead of tkemali, tomato paste is used here, which, like the original ingredient, provides the necessary sourness.

Ingredients:

0.5 kg beef.
1 tbsp. long rice
2 onions.
2 carrots.
2 bell peppers.
3 potatoes.
5 cloves of garlic.
2 tomatoes.
Greenery.
Vegetable oil.
Salt and spices to taste.
Walnuts optional.

Cooking process:

Rinse the beef with water and cut into medium-sized pieces.
Pour a little vegetable oil into the multicooker bowl and lower the meat into it, setting the “Frying” mode for 20 minutes.
Prepare the vegetables: grate the carrots, cut the onion into half rings, chop the bell pepper into pieces, cut the potatoes into bars. Remove the skin from the tomato and chop the pulp.
Add vegetables to the meat one by one: first onions, after a while - carrots and peppers, and then tomatoes. Fry everything together for 10 minutes.
Measure out the required amount of rice and rinse it in cold water several times. Be sure to take rice that does not fall apart when cooked.
Place rice and potatoes into the multicooker bowl and pour in about 2 liters of hot water.
Add salt and spices. Various types of pepper, bay leaf, ground coriander, and cumin go well with kharcho. There is also a special set of seasonings for kharcho soup.
Following the seasonings and salt, add chopped garlic to the soup. If you want to add walnuts, which are always present in the traditional recipe, add them along with the garlic, chopping them in advance.
Set the “Stew” mode for one and a half to two hours and close the multicooker with the lid.
Pour the kharcho soup into bowls and sprinkle with herbs. Serve with bread or flatbread.

What are the required ingredients for kharcho soup?

In every family, every region, kharcho soup is prepared in its own way. If the set of products is approximately the same, then their ratio may be different. The result is a slightly sour, rich and spicy taste. The classic version must contain the following ingredients:

Meat for broth. Many argue that kharcho must contain lamb as meat. No fewer opponents claim the opposite. Namely, kharcho can contain any meat: beef, veal and even chicken. In real kharcho, it is the quality and quantity of meat that matters, rather than its variety. There should be a lot of meat; in addition to the pulp, you need a bone, which will give a rich broth.
Tomatoes. Everyone knows that real kharcho needs tomatoes, but not everyone knows why. Firstly, tomatoes give beautiful color to the soup. Secondly, they also provide a slight sourness and complement other components.
Onion. As in many dishes of Georgian cuisine, there is a lot of onion in kharcho. Usually it is the one that is fried first, only then the remaining ingredients are added.
The very first indicator of the taste of real kharcho is not spiciness, but sourness. It is obtained by adding not so many tomatoes to the soup. First of all, it is tklapi. This is the name of sour marshmallow, which is made from puree or pulp of plums, tkemali, cherry plum, sloe, grapes and other berries or fruits. But in kharcho they mainly use tklapi made from tkemali. This is a type of plum that is traditionally added to various Georgian dishes. They also produce the sauce of the same name. Tklapi gives the soup not only the necessary sourness, but also a little natural sweetness.
If there is no tklapi, then tkemali plum preparations are used - sauce. It gives the soup not only the necessary sourness. It also contains spices and garlic, which make the taste of kharcho richer.
In addition to sourness, traditional kharcho soup is distinguished by the rich aroma of various spices. Their composition and proportions are all different, but most often they add to kharcho: garlic, coriander, basil, fresh cilantro, utskho-suneli (fenugreek). You can use Svan salt, which will improve the taste of the dish.
If you don’t know what spices and in what quantities to put in kharcho, then you can use the universal seasoning kharcho-suneli. It includes: hot pepper, coriander, fenugreek, basil, dried garlic, black pepper, turmeric, paprika, marjoram, savory.
Many people note that kharcho soup is recognizable by its spiciness. Georgian cuisine is distinguished by its love for hot peppers; in Megrelia, where kharcho comes from, they also love it. Therefore, you need to put at least a little fresh or dried chili in a Georgian dish.
Rice is considered a mandatory ingredient that is part of kharcho. The type of rice is chosen individually. Some people prefer a starchier option, that is, round rice. It adds thickness to the soup. Others put in long rice that doesn’t cook well.

Despite the fact that the composition of kharcho is universal, it always turns out different, depending on the proportions and culinary expertise of the cook.

Kharcho soup with ginger and green beans

Kharcho soup according to this recipe will receive especially high praise if served for lunch on a cold winter day. Thanks to the successful combination of components, it not only has warming properties, but is also a good helper for the immune system in resisting viruses.

Ingredients:

Beef – 400 g.
Rice – 120 g.
Ginger root – 50 g.
Sweet pepper – 3 pcs.
Green beans – 200 g.
Carrots – 400 g.
Tomato paste – 200 g.
Water – 3.5 liters.
Salt, pepper, bay leaf.
Butter.

Cooking process:

Cook broth based on beef meat. After boiling, drain the first water, add fresh water again, bring to a boil and put on medium power, let it cook for about an hour.
Cut the peeled ginger into thin strips and add to the broth. If there is much less water in the pan, first add boiling water to a volume of 3.5 -4 liters. Boil the ginger in the broth for about 30 minutes.
Rinse the rice and add it to the pan, cook over low heat for about 20 minutes.
Boil green beans in water for 5 minutes, then drain the water, cool the pods and cut them into pieces.
Peel the carrots and grate them. Cut the bell pepper into cubes.
Fry carrots and peppers in vegetable oil, add spices and tomato paste and fry everything together for 5-7 minutes.
Add fried vegetables and green beans to a saucepan with broth, where rice and ginger are cooked, and add a bay leaf. Cook everything together for 5 minutes, then let the soup brew under the lid for the same amount of time.

If desired, you can add herbs and ground walnuts to the finished kharcho.

Recipe for pork kharcho soup with walnuts

Ingredients:

Pork – 500 gr
long grain rice - 150 g
onions - 2 pcs
medium tomatoes - 3 pcs.
tomato paste - 1 tbsp. l
shelled walnuts – 100 g
garlic - 4 cloves
hops-suneli - 1 tbsp. l
vegetable oil - 2 tbsp. l
herbs, salt and pepper to taste.

Cooking method:

We wash the pork and cut it into medium-sized pieces. Place it in a saucepan with a thick bottom, add chopped onion in half rings and pour in vegetable oil.

Fry it for 5-7 minutes, stirring occasionally, and then pour in about 2.5 liters of boiling water. And when the water in the pan boils, lower the thoroughly washed rice into it.

Next we do the frying and for this you need to remove the skin from the tomatoes, cut them into pieces and fry in a frying pan with tomato paste in oil until soft.

It is ideal to use sour tkemali sauce for kharcho, but you can also replace it with regular tomato paste, adding a few drops of lemon or pomegranate juice.

We chop walnuts in any way available to you, using a blender, passing through a meat grinder or finely chopping with a knife, combining with khmeli-suneli. And when the meat is ready, transfer the seasoned nuts along with the fried tomatoes into the soup.

Now chop the greens, garlic cloves and put them in the finished dish. Stir, remove from heat and let sit for 15-20 minutes with the lid closed. Then pour into plates and serve.

Kharcho soup with lamb

Kharcho with lamb turns out thick and very satisfying. For the broth, you can use only lamb or combine it with beef, the main thing is to cook the broth base for a long time and do not be lazy to remove the resulting scum.

Ingredients:

Lamb (or lamb and beef) – 1 kg.
1 onion and carrot for broth and 2 pcs. for soup.
Black pepper and allspice peas, bay leaf.
Celery and parsley root.
100 g rice.
4 cloves of garlic.
5 tomatoes.
Coriander, cumin, star anise and other spices.
Salt, hot pepper, herbs.

Cooking process:

Wash the meat very well, you can also take the bones. Place them in cold water to boil. Remove foam as soon as it begins to form, continue to do this until it stops appearing on the surface of the water. Then add 1 onion and carrot to the broth, add herbs and seasonings and simmer the broth over low heat under the lid for three hours. It is important that the water does not gurgle.
In a deep saucepan or cauldron, where the kharcho will be cooked, dilute a spoon or two of butter. Send the diced onion there, fry a little, and then pour in a couple of tablespoons of broth and simmer.
Scald the tomatoes and cut them, already peeled, into cubes. Add to the cauldron with the onions.
Remove the bones from the broth, separate the meat, cut it into pieces and place it in a cauldron. Send spices here too. They can be pounded in a mortar or ground, or you can use ready-made seasoning for kharcho.
Strain the broth through cheesecloth or a very fine sieve and pour it into the cauldron.
Next send very well washed rice.
Salt the kharcho, let the broth with rice boil and reduce the heat, cover the cauldron with a lid. Simmer for 20 minutes on low heat.
Add chopped garlic and herbs to the soup and turn off the heat. But do not open the lid for another 15 minutes. Only after steeping will the kharcho thicken and collect the whole bouquet of aromas.

Kharcho classic lean

This recipe can be classified as a modern gastronomic classic, since it preserves the principles of healthy eating without compromising the authenticity of the dish. Lenten kharcho is suitable for those who are on a diet or fasting, but this does not mean that such a soup will not be able to satisfy your hunger; you can quite get enough of it.

Ingredients:

1 cup rice.
1-2 onions.
Half a head of garlic.
Half a kilo of tomatoes.
1 tbsp. l. tomato paste.
3 tbsp. l. tkemali sauce or a handful of dried tkemali.
3 bay leaves.
Hot pepper pod.
100 g walnuts.
Cilantro and parsley.
Khmeli-suneli.
Salt to taste.
Vegetable oil.

Cooking process:

Fry diced onion in vegetable oil.
Cut the tomatoes on both sides and place in boiling water. After holding for a minute, remove the skin from them and cut into arbitrary-shaped pieces.
Rinse the rice until you obtain light, clear water. It is important to choose a variety that will not boil over and turn into mush.
Boil water (about 2-3 liters) and pour onion into it first, and then rice. Stir and reduce heat. Cook rice with onions for about 10-15 minutes. If you are not using the sauce, but the tkemali plums themselves, then at this stage you need to put them into the broth along with the rice, after washing them first. The finished sauce is added to the kharcho later.
Prepare the soup dressing: chop the herbs, garlic and walnuts. This is done using a knife or blender. Cut the seeded hot pepper. Mix the chopped ingredients with tomato cubes.
Add the resulting dressing to the broth. Then put tkemali in it. You can prepare the sauce yourself by stewing together the pulp of tkemali plums, chopped cilantro, mint, garlic and coriander.
Boil the soup together with the dressing and sauce for about 10 minutes, then remove from the heat and wait for the kharcho to steep for another 10-15 minutes.

Despite the absence of meat, the soup turns out aromatic, appetizing and amazingly tasty!

What you need for classic kharcho soup

Classic kharcho is cooked with beef. Ptizza‑dodo/Depositphotos.com

500 g beef brisket;
2 liters of water;
2 onions;
4 cloves of garlic;
1 large bunch of greens (cilantro, parsley, basil, etc.);
2–3 tablespoons of vegetable oil;
2 tablespoons tkemali sauce;
1 teaspoon khmeli-suneli or utskho-suneli;
½ teaspoon hot red pepper or chopped hot pepper;
1 pinch of Imerti saffron;
salt to taste;
70–100 g chopped walnuts.

Kharcho soup: recipe from our reader

Ingredients:

Water – 2 l
Beef – ½ kg
Rice – 6 tbsp. l.
Tomato paste – 2 tbsp. l.
Onions – 2 pcs.
Butter – 40 gr.
Khmeli-suneli – ½ tsp.
Green cilantro – 1 bunch
Tkemali – 2 tbsp. l.
Garlic – 3 cloves
Salt, pepper - to taste
Bay leaf – 3 pcs.

Cooking process:

Peel the onions, rinse with water and cut into small cubes.
Heat a frying pan, put 40 grams of butter on it, when the butter melts, add the chopped onion. Fry it until done. You can tell whether an onion is ready or not by its appearance - it should turn golden.
When the onion turns golden, add two tablespoons of tomato paste to it. Sauté the onion and paste for three minutes.
Rinse the meat, cut into portions and place in a saucepan. Pour water over the meat and place over high heat. Before boiling, the meat will produce a lot of foam; be sure to remove it with a slotted spoon. If the foam is not touched, the broth will become cloudy, which will negatively affect both its appearance and taste. Boil the meat until done.
When the meat is cooked, remove it and transfer it to a plate. Set aside for now.
Rinse the rice several times in cold water, and then place it in boiling broth, reduce the heat to medium. Cook the rice for about 8-10 minutes.
Add onions fried in tomato paste and simmer the soup for another 10-12 minutes.
Cut the boiled meat into small pieces and put it back into the broth.
Peel the garlic, rinse with water and chop using a sharp knife or a special garlic press.
Wash the cilantro well and chop finely.
5-10 minutes before the end of cooking, add salt, cilantro, garlic, bay leaf, suneli hops, tkemali and pepper to the soup.
The finished soup can be sprinkled with fresh herbs. Bon appetit!

Kharcho according to the classic recipe with chicken and potatoes

Ingredients:

Chicken fillet on the bone - 400 g
long grain rice - 100 g
potatoes - 3 medium pieces
onion - 1 piece
carrots - 1 pc.
garlic - 2-3 cloves
tomato paste - 2 tbsp. l
vegetable oil for frying
adjika - 1 tbsp. l
khmeli-suneli
salt and pepper to taste.

Cooking method:

First of all, we prepare the necessary products. Then place the chicken in a pan of boiling salted water and cook over medium heat.

In the meantime, let's take care of the vegetables and for this you need to chop the carrots and onions into small pieces and fry them lightly in a frying pan in vegetable oil.

Next, add tomato paste and stir until cooked for 2-3 minutes.

After draining the chicken fillet, half an hour has already passed, now we put the rice in the same pan and leave it to cook for another 20 minutes.

10 minutes before readiness, add chopped potatoes into medium cubes.

As well as fried vegetables, chopped garlic, adjika, suneli hops, salt and pepper to taste.

Remove the soup from the stove, cover with a lid, leave it to brew a little, and then serve.

Homemade Kharcho

Try to cook this delicious, tasty and nutritious soup, a real treasure of national Georgian cuisine. It is traditionally prepared from beef, with the addition of tomato paste, adjika and garlic.

Ingredients:

Meat (beef) – 0.5 kg
Onions – 3 pcs.
Raw rice – ½ cup
Tomato paste – 1 tbsp. l.
Bay leaf – 2 pcs.
Peppercorns – 5 pcs.
Adjika – 2 tbsp. l.
Garlic – 3 cloves
Vegetable oil – 3 tbsp. l.
Dill, parsley (fresh) – ½ bunch

Cooking process:

Rinse the meat well and then cut into plates about 1.5-2 cm thick. Cut each plate into small pieces. Don't make them too small. Try to get squares measuring 2 x 2 cm.
Place the meat in a deep pan and add 10 cups of water. Place the pan on the fire and bring the meat to a boil. Remove any foam that appears immediately to prevent the broth from becoming cloudy. As soon as the meat boils, reduce the heat and simmer the broth at a very low simmer until the meat is half cooked (about 40-50 minutes).
Peel the onion, rinse with water and cut into 2 parts. Cut each part into small cubes. Dip the chopped onion into the soup.
Rinse half a glass of rice under cold water until transparent, and then add it to the soup. Boil for 20 minutes.
Rinse the greens thoroughly, dry a little, and then finely chop with a sharp knife.
Add adjika, salt, some chopped dill (parsley), and pepper to the soup.
Pour vegetable oil and tomato paste into a heated frying pan. Stir well until the tomato paste dissolves in the oil. Pour into soup.
Peel the garlic, rinse with water and chop.
Add finely chopped garlic, bay leaf and the rest of the herbs to the soup.
Cover the pan with a lid and let the soup simmer for 5 minutes. The tasty and aromatic soup is ready. Bon appetit!

Tender soup kharcho

Ingredients:

Beef meat (it is better to take veal) – 1 kilogram
Onions – 1 piece
Carrot – 1 piece
Tomatoes – 1 kilogram
Potatoes – 5-6 tubers
Tomato paste (to taste)
Rice (it’s better to take Jasmine) – 1 cup
Green cilantro (to taste)
Dill (to taste)
Adjika (to taste)
Parsley (to taste)
Garlic – 4-5 cloves

Cooking process:

Tip: you don’t have to use veal, you can use any other meat. It should be remembered that the broth should be rich. It is best to cook it in advance, because this process is quite time-consuming: preparing the broth will take you from 1.5 to 2 hours.

Peel the potatoes using a sharp knife or vegetable peeler. Rinse it well under running water. Cut into small strips.
Peel the carrots and rinse with water. Cut into slices or grate on a coarse grater.
Wash the tomatoes in cold water, remove the stems and cut into small cubes.
Peel the onion and cut into half rings.
Peel the garlic and finely chop (this can be done either with a sharp knife or by passing the garlic through a special press).
Heat the frying pan well and add vegetable oil to it. Place chopped tomatoes, onions, carrots, and garlic in the pan. Add 5-6 tablespoons of broth and leave the vegetables to simmer for 10-15 minutes.
If you cooked the broth in advance, then place the pan with the cooled broth on the fire and bring to a boil. After boiling, add potatoes and rice to the broth. Boil for 20-25 minutes until the rice and potatoes are completely cooked.
Then add the fried vegetables (onions, carrots, tomatoes and garlic). Reduce heat and simmer the soup for about 15 minutes at a low simmer.
At the end of cooking, turn off the stove and let the soup brew under a closed lid for an hour.
Wash the parsley, dry it a little and chop finely. Before serving, sprinkle the soup with finely chopped herbs. If you wish, you can add half a lemon wedge. Bon appetit.

Classic recipe for kharcho soup

Ingredients:

Beef (it is better to use brisket) – 1 kg
Carrots (large) – 1 pc.
Onions – 4 large heads
Rice cereal – 200 grams
Celery (small piece)
Horseradish (small piece)
Hot pepper – 1 pc.
Bay leaf – 3 pcs.
Allspice – 3 peas
Cloves – 3 pcs.
Peeled walnut kernels – 2 cups
Tkemali sauce – 4 tbsp. l.
Garlic – 1 head
Fresh basil – 5 leaves
Parsley, cilantro and dill - to taste
Khmeli-suneli seasoning - to taste
Saffron – 1 tbsp. l.
Salt, sugar and lemon juice - to taste

Cooking process:

Rinse the beef thoroughly, dry it and cut into pieces approximately 5-7 cm long.
Pour enough water into the pan to cover the meat. Bring the water to a boil and place the meat pieces into the boiling water. Bring to a boil again and then drain.
Rinse both the meat and the pan in which it was cooked well. Pour clean cold water over the meat and place over high heat.
While the water is boiling, prepare the vegetables for the broth: peel and wash one onion, one carrot, a piece of celery and horseradish. No need to cut vegetables!
Before the water has time to boil, place the prepared vegetables in the pan with the meat. Wait until the broth boils.
After the broth has boiled, carefully remove all the foam, reduce the heat (so that small bubbles are visible on the surface and not active seething) and add saffron and bay leaf. Salt the broth and leave it to simmer on the stove for about 1.5-2 hours.
While the broth is cooking, prepare the remaining onions: peel, wash and cut into small cubes.
Peel the walnuts and grind them using a meat grinder, blender or mortar.
Rinse the rice thoroughly until the water runs clear (about 7-10 times).
Wash the hot peppers. No need to cut it!
Remove all vegetables and spices from the finished broth. Add washed rice, whole pepper and bring to a boil. Be very careful with the pepper - it should not be boiled, otherwise the soup will be too spicy.
Add a little vegetable oil to the frying pan and fry the onion until tender.
When the broth boils, reduce the heat and add the fried onions.
Place the nuts in a clean, dry frying pan and fry them briefly. This will give the soup more flavor and aroma.
Add nuts to the soup, and then tkemali sauce, saffron and hop-suneli seasoning and let simmer over low heat for about 20 minutes.
At this time, wash the greens and chop finely. Once the rice in the soup is ready, add the cooked greens to the pan. Peel and chop the garlic. Add to soup. Leave the kharcho on the stove for another 3-5 minutes and then turn off the heat.
If you wish, you can add a little sugar and lemon juice to the soup. Bon appetit!

Video on how to prepare Georgian soup kharcho

Despite the fact that the topic of our article involves preparing beef soup, I want to offer you a recipe with lamb that is almost identical to the first one.

In it you can see all the stages of preparation. And also how it turns out in the end.

Although the translation of the words “kharcho” means that it must be made from beef, it is also incredibly good from lamb. For example, my husband really loves it in this version. And if there is a choice, he always chooses this option.

And as a rule, if you decide to cook it from lamb, then take ribs. They have meat, a bone, and a good layer of fat.