Kharcho soup with potatoes and rice - recipe step by step, photo

Prepared by: Sauliute

10/16/2013 Cooking time: 1 hour 0 minutes

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When I was young, there was often kharcho soup on the menu in canteens. It was quite inexpensive and quite tasty. I offer a version of just such a kharcho soup with potatoes. Not a classic recipe, but delicious!

How to cook kharcho soup with rice and potatoes in a slow cooker?

I love using this technique. Time may not be saved, but the dishes turn out rich and amazingly tasty. This recipe is quite interesting, so try it.

Ingredients:

Lamb ribs and pulp – 1.5 kg;
Tomatoes – 4 pcs.;
Bell pepper – 1 pc.;
Onions – 5 pcs.;
Carrots – 2 pcs.;
Potatoes – 4 pcs.;
Garlic – 1 pc.;
Rice – 100 gr.;
Walnuts – 100 gr.;
Vegetable oil – 50 ml;
Parsley – 30 gr.;
Cilantro – 30 gr.;
Tkemali sauce – 2 tbsp. l.;
Khmeli-suneli – 1 tbsp. l.;
Paprika – 1 tbsp. l.;
Salt - to taste;
Ground black pepper – 1 tsp;
Water – 4.5 l.

Preparation:

1. First, let's fry it. Peel four onions and one carrot and cut into cubes. Place in a slow cooker with vegetable oil. Turn on the “frying” mode.

2. While the vegetables are cooking, prepare the tomatoes. We peel them and grind the pulp. We put it there and stir.

3. We took lamb, but you can take whatever you like. Cut the pulp into small pieces and fry there. The tomatoes have released their juice, so it will most likely be stewed. At this stage you can add a little salt and pepper. This whole process takes about 20 - 30 minutes.

4. Turn off the mode and transfer the contents of the bowl to any pan. Set aside until needed.

5. Cut the ribs and put them in a slow cooker. Fill with water and turn on the “cook/soup” mode for 50 minutes. At this point, add whole but peeled onions and carrots, as well as parsley and cilantro stems tied with thread, along with the meat. All this will give color and aroma. Close the lid and valve.

6. When time has passed, release the air and open it. We take out used vegetables and herbs. We won't need them anymore.

7. Wash the rice and pour it into the broth. Close everything again and cook for 15 minutes.

8. Chop the greens, bell pepper, potatoes and one head of garlic. We mix the seasonings together for our convenience.

9. Turn off the equipment and release steam. After opening, we put all our prepared ingredients there without parsley and cilantro, as well as tkemali sauce and frying. We set the “cooking” mode for 10 minutes, but do not close the lid.

10. Crush or chop the walnuts in a blender and send them there. You can also fry them.

11. After time has passed, add the greens, turn it off and cover with a lid. Let it brew for 20 minutes.

It turned out to be simply delicious! And we move on to the next method.

Spicy kharcho

Beef kharcho (the classic recipe for this soup and the very specifics of Georgian cuisine dictates that it should not be prepared as a spicy dish, but as an aromatic and spicy one) is prepared especially for lovers of spicy food as follows:

Meat (optional) – 300-400 g.
Adjika - 1 tsp. (or taste).
Read also: Recipe for Kharcho with meatballs. Calorie, chemical composition and nutritional value.
Onions (large) – 1 pc.
Oil for sautéing – 2 tbsp. l.
Rice (round grain) – 1/2 cup.
Tkemali plum sauce - 1 tbsp. l.
Tomato paste – 25 g.
Bay leaf – 3 pcs.
Salt, fresh herbs, spices, garlic - to taste.

It will take approximately 1.5 hours to prepare this fiery hot soup.

Recipe:

Wash the meat well and cut into large pieces.
Then add water to the meat in a saucepan and bring to a boil. Pour out the first broth.
Pour 2 liters of water into the washed meat. Cook until soft over low heat, skimming off the foam.
The onion should be finely chopped and fried until transparent. Add the onion and washed rice to the meat, cook until the cereal is ready for about 10-12 minutes.
Next, add bay leaf, tomato paste, plum sauce, adjika, and salt to the soup. Leave to cook for another 5-7 minutes, remove the dish from the heat.
Season the soup poured into bowls with spicy herbs and garlic.

A simple recipe with rice and pork:

Our family doesn't really like beef or lamb. We cook more pig. From it, as we know, rich broths are also obtained. And this is exactly what we need.

Ingredients:

Pork pulp – 0.5 kg;
Potatoes – 3 pcs.;
Rice – 100 gr.;
Onions – 2 pcs.;
Tomato paste – 100 gr.;
Satsebeli or tkemali sauce – 2 tbsp. l.;
Garlic – 6 teeth;
Chili pepper – 1 pc.;
Salt - to taste;
Khmeli-suneli – 1 tbsp. l.;
Water – 2.5 l.

Preparation:

1. Wash the meat and cut into small pieces. Place in a saucepan and fill with water. Place on the fire and cook for 30 minutes. Just don't forget to skim off the foam.

2. Wash the rice under running water. Peel the potatoes and chop them into small pieces. We send them to the broth. Cook for another 15.

3. Cut the onion into small cubes. Fry in vegetable oil until golden brown.

4. Add tomato paste to it and simmer for some more time.

5. Wash the pepper and remove the seeds. Shred it very finely. And we do the same with garlic. We add this to the soup along with the roast.

6. Add spices and sauce. Mix everything well, turn it off and let it brew for 15 minutes.

Cooking steps

Meat for kharcho soup with rice and potatoes is cut into medium cubes, be sure to remove all veins.
It is better to take dishes with a thick bottom for preparing thick soup. Place all the cubes in a saucepan and add 2.5 liters of cold water. Bring the broth to a boil and reduce the heat. You need to boil it for 2 hours.
Do not forget to remove any foam that forms, otherwise the broth will end up cloudy.
Soak the rice in water for about 30 minutes, and cut the potatoes into small cubes (just so that they do not disintegrate during the cooking process).
Chop the onion and garlic. Then fry the garlic in vegetable oil for 20-30 seconds and add the onion. Once it turns golden, turn off the stove and remove the pan from it.
Cut the peeled tomatoes into small cubes and add exactly half of the total mass to the fried onions and garlic. Warm everything up again, but make sure the onions don’t turn dark brown!
By this point the meat should have already “arrived”. Add rice and potatoes, half of fresh tomatoes to it. The soup should now come to a boil. At the same stage, add pepper and suneli hops, as well as basil.
Once the water boils, add the stir fry. After this, cook for another 10 minutes, simultaneously chopping the selected herbs and a couple of cloves of fresh garlic.
Turn off the heat and add the last ingredients to the soup. Before serving, kharcho made from lamb, beef or pork should be steeped.

When preparing the recipe for kharcho soup with potatoes and rice, do not use seasonings that contain red pepper if you add it separately to the soup. Or take into account the overall spiciness, because a soup that is too “spicy” will completely lose its aroma and impeccable taste!

It is better to serve this dish with pieces of black bread.

Cooking kharcho with beef at home:

As I already said, the classic recipe is prepared from this type of meat. But you can take anything. It is also not necessary to add spice to the soup, especially if children will eat it.

Ingredients:

Beef – 0.5 kg;
Potatoes – 1 pc.;
Onions – 2 pcs.;
Rice – 100 gr.;
Garlic – 5 teeth;
Tomato paste – 2 tbsp. l.;
Vegetable oil – 30 gr.;
Khmeli-suneli – 1 tbsp. l.;
Chili pepper – 1 pc.;
Salt - to taste;
Cilantro – 15 gr.;
Water – 2 l.

Preparation:

1. Pour water into a pan and put it on fire. While it is boiling, wash the meat and cut it into pieces. Place in boiling water. Cook for 1 hour.

With this method there will be practically no foam.

2. Place 1 head of peeled onion there. And finely chop the other and fry in vegetable oil until golden brown.

3. Add tomato paste and simmer for another 5 minutes.

4. Transfer the roast into the broth along with rice and potatoes. We do not grind it very coarsely.

5. Remove the seeds from the pepper and finely chop it. Add to soup. Cook for 15 minutes.

6. Add suneli hops and salt. Also garlic, passed through a press and chopped cilantro.

7. Turn off and let it brew.

With pearl barley

To diversify the taste of a famous dish, you can cook kharcho not with rice, but with pearl barley.

Ingredients:

Meat (beef or to taste) – 400 g.
Pearl barley – ½ cup.
Potatoes – 3-4 pcs.
Onion, tomato (large); parsley (roots), carrots - 1 pc.
Tkemali plum sauce, refined oil - 1 tbsp. l.
Spices (required “Khmeli-Suneli”) – 1 tsp.
Fragrant herbs, garlic (to taste).
Bay leaf – 2-3 pcs.

An important point is to prepare pearl barley in a certain way.

Recipe:

The pearl barley should be thoroughly rinsed with cold water and poured with boiling water (then the barley will cook faster and be softer).
Place the meat, cut into small pieces, in a saucepan with cold water to cook. When the water boils, you need to drain the first broth. Then pour boiling water (2 ½ l) over the meat and cook until soft (at a low simmer, under a loose lid) with a bay leaf.
Drain the water from the pearl barley and cook with the meat (about 20 minutes).
You can cut the onion and tomato into cubes, grate the carrots with parsley root.
Next, cut the potatoes into small cubes and put them in broth with barley and cook for about 15 minutes.
While the pearl barley and potatoes are boiling, you need to fry all the chopped vegetables in oil (starting with onion and ending with tomato).
Stir the roast well, after adding Tkemali and seasoning. Simmer on low heat for a minute or two. Before turning off the heat, add chopped garlic to the dish. Cover the pan with a lid.
When the potatoes are almost cooked, you should add the roasted potatoes to the soup and cook the kharcho for another 4-5 minutes.
Pour the soup into bowls, adding chopped herbs.

Video on how to prepare soup with adjika:

I found this recipe on the Internet. But I’ll say right away that the quality of the shooting is not very good. But it has something that will make the soup tasty, a little spicy and, of course, filling. Adjika can be added just a little bit for taste. Potatoes are also an optional product. so it all depends on you.

Well, did you look? I agree that this is not a very high quality film. Only it tells everything in detail about the preparation of this dish.