Do you want to cook a hearty dinner, but all the standard soups are boring? Looking for an interesting new first course recipe? Then prepare a delicious, hearty and nutritious soup of Georgian cuisine "Kharcho".
In the photo, ready-made kharcho soup Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Despite the fact that "Kharcho" is considered a Georgian dish, its analogues are found in almost every country in the world. The main ingredient in the national dish is beef, but other peoples deviate from the traditional recipe and cook it with a wide variety of products, such as pork, lamb, poultry, veal, etc. At the same time, any food turns out to be rich, spicy and with a rich taste. It diversifies the usual menu and may well become the main family dish on Sunday lunch. Even when preparing food, you should pay special attention to seasonings. It is allowed to use a large abundance of garlic, herbs, cilantro, saffron, parsley and other herbs. These additives give a unique aroma and amazing slightly pungent taste.
Despite the fact that this dish does not belong to Russian cuisine, it is not difficult to prepare it at home, as many people think. Moreover, you can always deviate from the recipe or the traditional version and replace the missing ingredients with more affordable ones. Since in the preparation of this dish, variations in the initial products and proportions are allowed, each time achieving a new shade of taste. I, in turn, will tell you how to cook Kharcho soup with pork and adjika.
- Caloric content per 100 g - 85 kcal.
- Servings - 6
- Cooking time - 1 hour
Ingredients:
- Pork - 700 g
- Adjika - 150 ml
- Rice - 100 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Hot pepper - 0.5 pods
- Garlic - 3 cloves
- Bay leaf - 2 pcs.
- Refined vegetable oil - for frying
- Tomato paste - 3 tablespoons
- Cilantro - bunch (this recipe uses frozen)
- Allspice peas - 4 pcs.
- Hops-suneli seasoning - 1 tsp
- Coriander - 1/3 tsp
- Salt, black pepper - to taste
Step-by-step preparation of "Kharcho" soup
1. Strip pork from films, veins and fat. Rinse under running water and cut into slices, which are sent to the cooking pot. Put the peeled onion, bay leaf and peppercorns there.
2. Fill the meat with drinking water and place on the stove to cook. When it boils, use a slotted spoon to remove the resulting foam, make the heat slow and continue to cook the broth for about 15 minutes under a closed lid.
3. Peel the carrots, cut into cubes and sauté in a skillet in oil.
4. Then put the fried carrots into the broth and add the adjika.
5. Pre-boil the rice until half cooked. The proportions of water should be 1: 2. Then pour the rice into the saucepan.
6. Next, add tomato paste, spices, spices, chopped hot peppers and garlic passed through a press.
7. Place the cilantro greens. If it is frozen, then you do not need to defrost it. Fresh - rinse under running water and chop finely.
8. Continue cooking the soup for about 10-15 minutes. Season with salt and pepper 5 minutes before cooking. But before that, try it first, as there may be enough salt from the added adjika.
9. It is not necessary to insist the finished meal, serve it to the table immediately after cooking hot with fresh bread and a glass of strong alcoholic beverage.
See also a video recipe on how to cook kharcho. Cooking principles from I. Lazerson:
