Pork kharcho soup in a slow cooker. Step-by-step recipe for making kharcho soup in a slow cooker

Prepared by: Ekaterina Matsulina

08/16/2016 Cooking time: 1 hour 30 minutes

Save

I cooked)

Estimate

Hearty, aromatic kharcho with pork, tomatoes and khmeli-suneli spices, cooked in a slow cooker, will not leave any of your loved ones indifferent with its spicy, excellent taste. Try it!

Kharcho soup in a slow cooker - a classic recipe

Strictly speaking, the composition of soup prepared in a slow cooker is no different from that cooked on the stove, but there are still differences in technology. Let's look at how to cook kharcho soup in a slow cooker according to the classic recipe.

Products:

500 gr. beef tenderloin;
1 onion;
200 gr. rice cereal;
3 walnuts;
150 gr. tkemali (or satsebeli) sauce;
1 head of garlic;
1⁄2 tsp. ground red pepper;
6 black peppercorns;
cilantro and parsley;
salt.

Preparation progress:

We thoroughly wash the meat, remove the film and veins, cut into pieces no more than 2 cm thick.
Place the meat in the slow cooker, set the “Soup” program, and set the time for 1 hour.
As soon as the cooking time for the meat has expired, strain the broth, pour it into a separate bowl, and remove the meat.
We clean, wash and chop the onion. Grease the multicooker with oil, pour in the onion, set the “Frying” program, fry the onion until half cooked (it will become translucent).
After 5 min. After the onion begins to fry, add meat to it, fry for another 6 minutes.
Rinse the rice several times, add it to the meat, and pour in the broth. We set the “Soup” program and set the time for half an hour.
While the rice is simmering, peel, chop the nuts and garlic, and pour it all into the soup.
Finally add spices and sauce. When the set time has expired, crush it with chopped herbs, let it stand for 20 minutes, it should be saturated with the aromas of all the ingredients.

Features of kharcho soup

Disputes about the classic soup recipe arise constantly, but every housewife can prepare it with her own characteristics. You can highlight the characteristics that any option is suitable for:

a large number of spices, spices and herbs;
sour base (traditionally this is tklapi and sun-dried tkemali or dogwood puree);
beef, rice and walnuts.

Substitution of traditional ingredients often arises out of necessity. Classic kharcho soup consists of ingredients that are not always available in stores. It is popular to replace tklapi with satsebeli sauce, tkemali, tomato paste; in extreme cases, you can use pomegranate or other sour juice. Beef is often replaced with lamb, sometimes pork or chicken can be used.

There is a common misconception in Russia that lamb is the main ingredient; the full name of the soup “Dzrohis Khortsi Kharshot” is translated as “beef meat for kharcho.”

Some recipes for kharcho in a slow cooker do not contain walnuts, although the classic recipe cannot do without them. Not everyone likes nuts; it’s easy to find a recipe without them on the Internet. Cilantro gives the soup a special aroma; it is difficult to find in central Russia, so you can replace it with aromatic parsley. Let's look at the most popular recipes for kharcho soup in a slow cooker.

Chicken soup-kharcho

There is also a dietary version of kharcho soup, it is prepared with chicken. Any part of the carcass is suitable for this, the only condition is that you need to remove the skin and remove all the fat.

Products:

500 gr. chicken;
200 gr. rice cereal;
1 onion;
2 tbsp. l. sunflower oil;
2 tsp. khmeli-suneli;
4 tbsp. l. tkemali;
1 garlic head;
5 pieces. prunes;
1 chili pepper;
150 gr. tomato puree;
1⁄2 bunch of cilantro;
salt, black pepper, cloves, cinnamon, saffron to taste.

Preparation progress:

Wash the chicken meat, if necessary, trim off the fat and skin, cut into medium pieces.
Pour water into the multicooker, put the meat in it, start the “Baking” mode, time 25-30 minutes.
We clean the onion and cut it. Pour into a frying pan with vegetable oil. Fry until golden brown.
Wash the hot pepper, remove the seeds and chop. Wash the prunes and chop them. Add all this to the roast, mix, simmer for 2 minutes.
Next, add tomato puree, spices and chopped cilantro into the frying dish. Stir, simmer in a frying pan for several minutes, add garlic. Let the finished frying stand for 3 minutes.
Strain the finished broth.
Pour the washed rice and chicken into the multicooker bowl, add broth and start the “Baking” mode again. When the broth boils, pour the roast into it, add salt and pepper, let it boil for 5 minutes, then transfer it to the “Warming” program and leave the soup to steep for half an hour.

Classic European recipe

This is perhaps the most popular recipe for kharcho in a slow cooker; it is more or less adjusted to our standards.

Products:

600 gr. beef;
1 tbsp. rice cereal;
5 potatoes;
1 head of garlic;
1 carrot;
1 onion;
1 sweet pepper;
2 large tomatoes;
parsley and dill;
salt, seasonings, bay.

Preparation progress:

Wash, dry, cut the meat.
Peel and wash potatoes, carrots, onions, peppers. Cut potatoes, peppers, tomatoes into cubes, and three carrots.
In the multicooker, set the “Baking” program and set the time to 35 minutes. Add the meat and fry for 20 minutes. In oil.
Add chopped onion after 5 minutes. grated carrots, after another 5 minutes peppers and tomatoes. Simmer vegetables and meat until the end of the program.
Add clean rice cereal and prepared potatoes.
Salt and pepper to taste, add seasonings.
Fill with water to the full line. We set the “Quenching” program, set the time for 1.5 hours.
After the stewing is complete, add chopped herbs and chopped garlic and leave for 20 minutes. in the “Heating” mode.

Recipe for cooking Georgian style in a slow cooker

This is not such a popular recipe, but it is very tasty, so it’s worth trying.

Products:

400 gr. veal;
1 onion;
1 head of garlic;
1 tsp each khmedi-suneli and ground red pepper;
6 black peppercorns;
200 gr. rice;
150 gr. walnuts (shelled);
200 gr. tkemali;
salt;
greenery.

Preparation progress:

Wash the meat, cut it into medium pieces, put it in a multicooker bowl, and fill it with water. Set the “Soup” or “Stew” mode, set the time to 60 minutes.
Strain the finished broth.
Peel the onion, wash it, pour it into a multicooker, fry in vegetable oil in the “Baking” mode for 5 minutes.
Pour the broth into the onion, add meat, rice, nuts, sauce, spices and salt. Set the “Quenching” mode for 20 minutes. Simmer under a closed lid.
To finish cooking, squeeze the garlic into the multicooker and set the “Warming” mode for 10 minutes.

Kharcho soup is a well-known national Georgian dish. Its recipe was invented in ancient times, during the formation of the Georgian ethnic group. Kharcho is a fairly high-calorie product, as it contains fatty meat; this same factor makes it an excellent source of proteins and polyunsaturated fats, which are so necessary for every person, for example, for building muscle mass, recovery after a long illness and, of course, healthy growth and development.

Kharcho soup, contrary to popular belief, is prepared not from lamb, traditional for Georgian cuisine, but from beef. An integral component of kharcho soup are also tkemali plums or dried dogwood fruits, which give the finished product a special sour taste. In Russian realities, dogwood and tkemali are usually replaced with tomato paste, since it is more accessible than southern fruits. Thus, what we call kharcho soup, in essence, is not it, however, this “northern modification” of kharcho soup has an excellent taste!

Recently, multicookers have been gaining popularity among modern housewives. Indeed, they are very convenient to use, they save time, and you don’t need to spend a lot of effort to learn how to cook with them. In this regard, let's look at how to cook kharcho soup in a slow cooker. In terms of its taste, the dish is practically no different from the same soup prepared in a different way.

Meat: beef or young veal - 0.5 kg;
Onions - 2 medium-sized pieces;
Carrots - 2 small;
Bell pepper, preferably thick-walled - 2 pieces;
Tomatoes or tomato paste to taste;
Rice - one glass from your multicooker;
3 medium sized potatoes;
Salt, black pepper, bay leaf and other spices to taste;
Chopped greens;
Sunflower or olive oil for frying;
Two heads of garlic.

This is all we need to make soup in a slow cooker.

Variety of cooking methods

Many people notice that one version of kharcho in the photo differs significantly from the other in color, and there is also a difference in taste between the recipes. The classic recipe is rarely used, the soup is prepared from pork and other types of meat, beef is not the only option. Tomato paste is often used as an additive, which helps the soup in the slow cooker to fully reveal its taste.

Every housewife has cooking secrets that make her soup an original creation without analogues.

In Russia, soup was influenced by European tastes in cooking; modern recipes for cooking in a slow cooker are clear evidence. In the photo of a traditional Georgian dish, you cannot find many ingredients that are widely used in Europe and Russia. This fusion of cultures cannot be called good or bad, it simply helps to open up new flavors for the classic soup. The following components are often used when cooking in a slow cooker:

carrot;
potato;
tomatoes;
garlic;
fresh tomatoes;
sweet (bulgarian) or hot pepper;

These products are absent from Georgian soup recipes, but modern European cuisine can no longer do without them. Before cooking, you should make sure that the multicooker has the necessary functions and modes. Their names may differ, but in essence be the same; Polaris and other manufacturing companies have a different approach to the manufacture of goods. Preparing soup in a multicooker is not difficult; most functions are performed automatically; you just need to add the ingredients correctly.

Cooking steps

To begin, cut the meat into small pieces across the grain. Cut the onion into half rings, potatoes and bell peppers into medium cubes, and grate the carrots on a coarse grater. Next, you need to prepare the rice: to do this, you need to wash it in several waters to remove excess starch from it (according to the traditional Georgian recipe, rice is washed in seven waters).

Turn on the “Baking” mode on your multicooker, pour vegetable oil into it and add the meat, leave it to fry for 20-25 minutes, then add the onion, leave for another 10 minutes and only then add bell peppers and carrots. Fry the kharcho base for another 10-15 minutes.

Now you can turn off the baking mode and add chopped potatoes and washed rice to the base, add as much water as the volume of the multicooker allows, turn on the “Stew” mode and leave for 1.5-2 hours, after adding your favorite spices. 20 minutes before it’s ready, you’ll need to add salt to the kharcho soup in the slow cooker.

Serve the kharcho soup by adding garlic passed through a garlic press or meat grinder and your favorite chopped herbs. In traditional Georgian recipes, fruits are also served with kharcho soup: plums, citrus fruits, etc. You can also add lemon to the kharcho, which will emphasize its sour taste, but you shouldn’t overdo it.

To make the soup tasty, without wasting any extra time, effort or nerves, try preparing the dish in a Polaris multicooker, because technical equipment is very important for cooking, and these multicookers are reliable, functional and easy to use.

As already mentioned, kharcho soup has come to us in a slightly modified form, and this entails that kharcho soup recipes have many variations, allowing you to slightly surprise your household with culinary delights on your table and add an element of creativity to the everyday household routine. There are also modernized analogues of kharcho soup with smoked meats, chicken and even fish! But these are completely different recipes and we won’t talk about them now.

We hope you liked this recipe for making kharcho soup in a slow cooker, and you will certainly use it, reproducing the unique taste and aroma of the dish in your kitchen. We wish you success and bon appetit!

Kharcho recipes

kharcho soup in a slow cooker

1 hour 20 minutes

65 kcal

5 /5 (1 )

Spicy, spicy, thick authentic Georgian soup “Kharcho” is easy to cook yourself, in your own kitchen. This soup recipe is made in a slow cooker. “Kharcho” is made incredibly tasty, rich, and aromatic using a multicooker.

This is because the smart machine maintains the correct temperature, ideal for preparing this soup. The ingredients are not overcooked, all the flavors mix harmoniously and give the soup that unique taste.

In addition, a multicooker greatly simplifies the cooking process. The main ingredients, without which it is impossible to imagine “Kharcho”, are beef on the bone (the name of the first dish translated from Georgian means “beef soup”), grated walnuts, sour base, rice, garlic and herbs. Let's cook.

Recipe for making Kharcho soup in a slow cooker

Kitchen appliances:

cutting board and knife; multicooker; spatula; immersion blender.

Ingredients

Ingredient Selection

Beef is one of the main ingredients of Kharcho.
For soup, they usually use beef on the bone.
Of course, it is better to give preference to fresh meat rather than frozen. It is more valuable and easier to consider and choose when purchasing. First of all, pay attention to the color. Fresh beef has a rich red color.
If there is a brownish tint, it means that the meat is not from a young animal. The fat on fresh meat should have a white, tender color. It may even crumble a little. If the color of the fat is yellow, it means that the meat is most likely tough.
Don't buy beef that is sold in a pool of blood.
The meat should be dry and elastic to the touch. Fresh meat does not have additional, unpleasant odors. The most suitable meat for making soup is the following parts of the animal: back, rump, neck, brisket, chuck, flank, thigh and shank.

Cooking sequence

Prepare all the ingredients needed for the soup. Wash the meat, peel the onion and garlic. Rinse the rice. Turn on the multicooker to warm up in the “Frying” mode. Finely chop the onion.
When the signal sounds that the multicooker is hot, place the chopped onion in the bowl.
While the onion is frying, cut the meat into small pieces. Set the bone aside; you will need to add it to the soup later when you add all the ingredients.
Add pieces of meat to the onion. Stir and fry the meat and onions for several minutes. Then turn off the "Fry" mode.
Add washed rice and meat bone to the multicooker bowl.
Grind the walnuts using an immersion blender or chop them with a knife. Add them to the bowl with the rest of the soup ingredients. Add a few teaspoons of Khmeli-Suneli seasoning, pour in Tkemali sauce and salt.
Fill with boiling water to the 1.5 liter mark. Mix everything well with a spatula. Close the lid, select the “Soup” mode and cook for 1 hour.
Chop the garlic with a knife or pass it through a press. Finely chop the greens. When an hour has passed since the start of cooking, open the lid, add garlic and herbs to the soup. In the Heating mode, leave the “Kharcho” to infuse for 10 minutes.
Pour the finished thick, aromatic, spicy, appetizing soup into deep plates, add sour cream and enjoy.

Read also about how to properly prepare tasty and rich.

Soup video recipe

This video has a good, detailed recipe for making soup.

DELICIOUS KHARCHO SOUP IN A MULTICOOKER, RECIPE FOR KHARCHO SOUP, HOW TO COOK SOUP IN A MULTICOOKER

Kharcho. How to cook delicious kharcho soup in a slow cooker, recipe for kharcho soup. Recipes for a slow cooker. RECIPE: 300 GR. — BEEF MEAT, 200 GR. — LONG GRAIN RICE, 100 GR. — WALNUT, 150 ML. — “TKEMALI” SAUCE, 2 — ONIONS, 4 — CLOVES OF GARLIC, 2 TEASPOONS — “KHMELI-SUNELI” SEASONINGS, BLACK, RED PEPPER, 3 TEASPOONS — SALT, GREENS. COOKING TIME: 1 HOUR SOUP MODE, 10 MIN. - LEAVE IT ON HEATING.

Our group on Vkontakte: https://vk.com/vkusnyashka_ot_marina Our group on Odnoklassniki: https://www.odnoklassniki.ru/vkusnyashka.ot.marina Video breakdown of recipes on the channel: https://www.youtube.com/ watch?v=RVBY4x362hk

THIS VIDEO RECIPE CAN BE ADAPTED FOR ANY BRAND OF MULTICOOKER.

Multi-cooker, Recipes, A delicious recipe, Elektrischer Schnellkochtopf, Multikocher, Elektro Schnellkochtopf, Multiwarka, Multicooker, Electric Pressure Cooker. Recipe for multicooker Polaris PMC 0517AD. Yummy from Marina

https://i.ytimg.com/vi/OWTOHQGlaQU/sddefault.jpg

2014-03-26T14:37:17.000Z

Method for preparing kharcho soup

Cut the carrots into strips and the onions into cubes. Lightly fry the vegetables in the set “Frying” mode in sunflower oil until the onion lightens.

First cut the beef pulp into small pieces. Place the pieces of meat with the vegetables, close the lid of the multicooker and simmer the meat and vegetables in the “Stew” mode for 20 minutes.

After the time for stewing the meat and vegetables has come to an end, add tomato juice, switch to the “Frying” mode and fry all the ingredients until the excess moisture evaporates and the tomato juice becomes thick.

Before adding rice to the soup, rinse it under running cold water several times to remove excess starch.

Place the washed rice in the slow cooker.

Then, usually, like in any soup, add diced potatoes.

Now add 1 liter of boiled water, add salt, black pepper, paprika and bay leaf. If you love the taste and smell of garlic, you can add a clove of finely chopped garlic to the kharcho soup. In the “Soup” mode, set the time to 40 minutes, prepare the kharcho soup with the lid closed.

Quite simple, but very tasty kharcho soup turns out to be richer in a slow cooker than in a regular saucepan. I think this happens because the soup simmers slowly under the lid, preserving and enhancing all the flavors. Pour the finished soup hot into bowls and serve.

Did you like the recipe? Click on the heart:

There are 12 comments in total:

Very tasty recipe! Everything is simple and fast. Thanks a lot)))

This recipe is not entirely suitable for the Polaris 0517 multicooker, unless you improvise. The “Frying” mode is standard - 15 minutes and there is no way to stop it when the onion brightens, I had to actively stir until the specified 15 minutes had expired. Further more. The stewing mode has a step of 1 hour and there is no way to simmer meat with vegetables for 20 minutes: (Frying with tomato sauce “until the moisture evaporates” is the same - 15 minutes and no less. The “soup” mode is also a step of 1 hour, you can’t choose 40 minutes. There is a huge minus for the recipe, which is attributed to the Polaris 0517 multicooker! I, as a novice multicooker user, trusted the recipe and started cooking, only then realizing that the recipe was not for us. There are no complaints about the multicooker. Alina is wrong. I’m waiting for the soup to be cooked, skipping the steaming tomato juice and leave the soup for an hour...

Tanya, you can calmly decrease or increase the time, for this there is a “Minutes” button. And, also, if the food is already ready, and there are still some minutes left in the multicooker mode, then don’t look at it - just turn it off and that’s it)
Beginner user, study your cartoon first before putting downvotes! There is an instruction manual for this.

The Kharcho recipe in a slow cooker is the easiest and fastest way to prepare a delicious, satisfying, thick, rich soup. In Georgia, real kharcho soup is made from young beef. An important ingredient in a delicious soup is tkemali plums; they are often replaced with dogwood fruits. These berries give the dish a sour taste, which allows it to be very tasty and unique when cooked. Modern housewives often use a multicooker in the kitchen when preparing soups. With its help, you can save time on cooking, and the dishes acquire an exquisite taste. The one prepared according to the Georgian recipe is no exception. We suggest you try cooking a simple kharcho in a slow cooker with beef and rice according to our recipe.

Other cooking options

The sour base is usually tklapi - dried dogwood or plum puree, as well as Tkemali plum sauce, as in our recipe. It is replaced with Satsebeli sauce or pomegranate juice.

Some housewives add tomato paste (in this case the soup turns out to be a rich red color) and lemon juice to give the soup the necessary sourness. It just so happens that every cook, even a beginner, adds something of his own to the classic recipe.

If desired, potatoes, sweet peppers, carrots and tomatoes are added to Kharcho. Cilantro is ideal for this soup, but if you don’t have it, add parsley and dill. Spicy herbs include dried and chopped dill, coriander, marjoram and basil.

Did you like our soup recipe? We will be glad to receive letters with additions, comments, observations and your signature, unique “Kharcho” recipes for cooking in a slow cooker. Happiness and goodness to you. Cook with love.

Don't know what to please your husband and children? Prepare kharcho soup for them in a slow cooker. The recipes contained in the article will allow you to create a real culinary masterpiece. We wish you success!

Where to begin?

We go to the store or to the nearest market for groceries. Do you want to cook real Georgian kharcho soup? It is impossible to imagine it without the following ingredients:

1. Meat

Residents of Georgia prepare rich kharcho only from beef. It's best to take the brisket. After all, it contains fat, cartilage and bones, which means it will make a strong broth. The rib soup will be no less tasty.

2. Tklapi

This is a dried marshmallow, which is made from yellow cherry plum, which belongs to the tkemali variety. It is quite difficult to get it in stores in provincial cities. But in Moscow and St. Petersburg this product is often found.

3. Khmeli-suneli

One bag of dried herbs will be enough for the soup.

4. Nuts

This ingredient is present in many Caucasian dishes. If you add nuts to the soup, it will turn out tasty and satisfying. Although we Russians are used to them being included in sweets.

Kharcho soup in the Redmond multicooker (with beef)

Grocery list:

sweet pepper - 2 pcs.;
½ cup of walnuts (shelled);
medium carrot;
one multi-cup of rice;
two potatoes;
large onion;
500 g beef on the bone;
3-4 cloves of garlic;
khmeli-suneli;
2 tbsp. l. tomato paste;
greens (parsley, basil);
chili pepper;
two tomatoes;
4-5 tbsp. l. oil (unrefined vegetable oil).

Cooking kharcho soup in a Redmond multicooker:

1. First you need to cook the broth. We wash the meat with tap water. Place in a slow cooker. Fill with two liters of water. We launch the “Extinguishing” mode. It is necessary to set the timer for 1.5-2 hours. Place the whole onion, having first removed the husk from it. We take the meat out of the bowl and strain the broth.

2. Rinse the bowl with water, then place it back into the multicooker. Turn on the “Frying” program. Add a little oil. Add chopped onion. Fry it until soft. Then place the carrots cut into strips into the bowl. Mix the ingredients. Fry for a couple of minutes.

3. To make the kharcho soup in a slow cooker bright and rich, you need to use tomato paste. Add it to the onions and carrots. Pour in 1 cup of broth. Place the pieces of sweet pepper into the bowl. Simmer for 10 minutes.

4. Pour the remaining broth into the slow cooker. Cut the beef into medium-sized pieces. Add to soup. As soon as the broth begins to boil, add washed rice and diced potatoes. We switch the Redmond multicooker to the “Stew” mode. Set the timer for 30-40 minutes.

5. In a blender, mix peeled garlic, herbs, walnuts (without shells) and chili pepper. Grind. Add chopped tomatoes there. Grind again.

6. 10 minutes before the end of cooking the soup, add spices, salt, fresh ground pepper, as well as nuts, herbs and garlic chopped in a blender to the bowl.

7. Before turning off the multicooker, you need to add chopped parsley and semi-bitter pepper to the kharcho. The more green the better. The aromatic kharcho soup in the slow cooker is ready. Before serving, it should sit for half an hour. Then we pour it into plates and start tasting the dish. We wish you bon appetit!

Preparation

Wash the beef in cold water and cut it into cubes. Place the multicooker in the “fry” mode for 15 minutes. Fry the meat in vegetable oil for 10-15 minutes.

Peel the onion, finely chop it (into cubes), then add it to the meat. Fry for another 5-10 minutes.

We measure the rice with a multi-glass, rinse the cereal well in cold water (it should become transparent). Peel the garlic, crush the cloves with the back of a knife and finely chop.

We also wash the walnut kernels, finely chop them or crush them in a mortar. The finer we crush them, the better. We need walnuts more for aroma and taste, as a spice, and not as an independent ingredient.

Place all the ingredients in the multicooker pan (rice, nuts, garlic, salt, spices, tkemali).

Boil water in a kettle and pour in the ingredients.

Read also: Charlotte with apples in a slow cooker: photo recipe

Close the multicooker lid tightly and set the valve to the “closed” position. Turn on the “quenching” mode for 1 hour 30 minutes. We are waiting for the magic signal. That's all!

The aromatic kharcho soup in the slow cooker is ready, pour it into plates. Add chopped parsley or cilantro (if you like) to each serving of the dish and serve.

Your family will be absolutely delighted!

Cooked for you: Starinskaya Lesya.

Chicken soup kharcho: recipe for cooking in a slow cooker

Ingredients:

100 g walnuts;
one carrot;
80 g rice;
bay leaf - 2-3 leaves;
300 g chicken;
3 cloves of garlic;
medium bulb;
potatoes - 5 pcs.;
1.5 tbsp. l. tomato paste;
1 tbsp. l. oils

Instructions on how to prepare chicken kharcho soup in a slow cooker are given below.

Step #1.

Peel and chop the carrots and onions.

Step #2.

Pour a little oil into the multicooker. Lay out the chopped vegetables. Start the “Frying” or “Baking” mode for 5 minutes.

Step #3.

Peel the potatoes, rinse under running water and cut into cubes. Boil in a separate pan. In 15-30 minutes the potatoes will be ready.

Step #4.

Place the washed rice in the multicooker. We also put chicken meat there. Fill with water. Then you need to add tomato paste, spices, bay leaves and salt. Launch the “Soup” mode. Set the timer for 60 minutes. Close the lid.

Step #5.

Remove the boiled potatoes from the pan and let them cool. Then place it in a blender for further grinding. The result should be a homogeneous puree, without any lumps.

Step #6.

Back to the slow cooker again. We put puree into it. And you need to take out the chicken, put it in a deep cup and cool it.

Step #7.

Grind the walnuts in a mortar. We peel the garlic and pass it through a press.

Step No. 8.

We tear the chicken meat into pieces with our hands and add it to the soup. After 10 minutes, add chopped garlic and nuts.

Step No. 9.

We wait for the sound signal, which will indicate that the kharcho soup has been cooked in the slow cooker. We switch the device to the “Heating” mode for 15 minutes. Pour the chicken soup into bowls and serve.

Kharcho with lamb in a slow cooker

Product set:

onions - 3 pcs.;
700 g lamb;
½ cup rice;
5 cloves of garlic;
bay leaf - 1 leaf;
a bunch of cilantro;
1 tsp. (without slide) khmeli-suneli;
½ cup walnuts (shelled);
1 tbsp. l. tomato paste;
one chili pepper;
pomegranate juice - half a glass;
1 tbsp. l. flour;
10 peppercorns;
2 tbsp. l. oils;
salt.

Cooking process:

1. Wash the lamb under running water and cut into pieces.

2. Grind walnuts and peppercorns in a mortar.

3. Peel the onion. Grind the pulp (preferably into cubes).

4. Cilantro needs to be chopped with a knife. Cut the pepper into rings and the garlic into cubes.

5. Place the onion in the slow cooker. Add some oil. Set the “Frying” mode. Then add the lamb pieces. Fry for 10 minutes.

6. In a separate bowl, mix flour and a little water. Add to meat. And after a minute, add tomato paste into the multicooker. Pour in 2 liters of water and pomegranate juice. It remains to add the following ingredients: suneli hops, bay leaves, walnuts, hot peppers and rice. Salt.

7. Launch the “Soup” mode. In an hour and a half, the kharcho will be ready. Before serving, the soup should stand for 10 minutes. Don't forget to add herbs and garlic to it.

Description of preparation:

This is how I cook lamb kharcho in a slow cooker.
First, I chop the onion, garlic, cilantro, cut the lamb and hot pepper. I fry the onion in the multicooker bowl until golden brown, then add the meat. After 10 minutes of frying, add flour diluted with water and tomato paste. I fill it with water and pomegranate juice, add crushed walnuts, rice and spices, and salt. I cook in the “Soup” mode for an hour and a half. I add garlic and herbs to the finished soup. Let it sit for about 10 minutes and pour it into plates. Please come to the table! Purpose: For breakfast / For lunch / For dinner Main ingredient: Meat / Lamb Dish: Soups / Kharcho