Hot, rich soup "kharcho" has long been a hallmark of the peoples of the Caucasus. Sour taste and rich aroma together with beef's satiety - all this makes the dish so attractive. Meat for soup-kharcho should be on the bone, and it is not divided into small pieces even before serving.
Only initially divided into large parts by the number of people at the table, so that everyone gets. What else is important to know, wanting to cook their own soup-kharcho?
Pork Kharcho soup: a recipe with photos
Professionals and connoisseurs of national cuisines emphasize that the real - the right kharcho - is cooked only on beef. Therefore, if you want to get the traditional taste, no matter how good the pork or lamb you choose, all efforts are wasted. However, the recipe for pork-rice-kharcho soup has become quite popular in most countries, perhaps because of the greater availability of this meat, or because of the greater nourishment it promotes.
- Lamb - 700 g
- Onion - 2 pcs.
- Celery - 1 pc.
- Tomato - 1 pc.
- Tomato paste - 1 tbsp.
- Salt - 2 tsp.
- Red Tkemali sauce - 2 tbsp.
- Hot red pepper - 1 pod
- Round rice - 40 g
- Cilantro - 1 bundle
- Parsley - 1 bunch
- Garlic cloves - 3 pcs.
- Hmeli-suneli - 2 tsp
- The most important thing in any soup, and especially in kharcho, is broth: it must be rich, fragrant and very nourishing. The success of the dish depends on how correctly you prepare all its components. Rinse a piece of pork twice, put in a deep pan and cover with cold water (5 liters). After that, bring to a boil, add salt and boil under a lid over medium heat for 1 hour. For the first 20 minutes. Do not forget to constantly remove the foam appearing on the surface - its presence will worsen both the taste and visual qualities of the soup.
- Wash 1 onion and partially (only half!) Remove the husk from it. Cut into 4 parts, but not completely, thereby preventing the onion layers from diverging along the saucepan: subsequently this element will be removed from the broth, and with such a step you will now ease your task.
- Wash and dry a bunch of celery with a paper towel, cut off the base and top (about 5-7 cm in height), throw in the broth along with the onion.
- While the main part of the future Kharcho is being prepared, it’s necessary to fill it up: peel off the rest of the onion, chop it into half rings and divide them in half. If you are worried that it will be unpleasant to feel such a size of the pieces in a spoon (for those who do not like the obvious taste of onions), chop it like for a sieve.
- In a frying pan with non-stick coating, pour 2-3 tablespoons. vegetable oil, heat, then pour into it the chopped onion. Wash the tomato, place it in the bowl with hot water (boiling water) for 2-3 minutes, then transfer it to the bowl with cold water, remove the skin from it and remove the location of the fruit stem.
- Crush the peeled tomato, shift to the onion, add the tomato paste, mix. Pour in 3 tbsp. boiling broth from the pan and cover the pan with a lid. Within 3-5 min warm over low heat so that all the ingredients soften and give each other taste and tint.
- If the meat has already become soft and is well separated from the bone, remove the onion and the slices of celery from the broth. They only performed the function of creating fragrance and color, so they are no longer needed here. Add boiling water to the pan to the original volume (ie, to the level of the boiling away liquid), transfer the onion-tomato mixture from the pan.
- Enter the Tkemali sauce in the hot broth, as well as the crushed pod of red hot pepper. If you use its dry, ground version, take 1-1.5 tsp. powder. Wash the rice in 3 waters, discard in a colander, leave to glass the water. Pour into a pot of boiling broth.
- Rinse the cilantro, remove the roots and pat dry with paper towels. Rinse the parsley, remove the stems, and dry. Chop celery leaves, parsley and cilantro, add chopped garlic cloves to them, leave in a common bowl for 5-7 minutes, then transfer to a saucepan. There enter hops-suneli and turn off the fire under the hob. Let the dish stand under the lid for 20-30 minutes.
If desired, adjika and other Georgian spices can be added to the kharcho. Serve the finished soup hot, with a whole piece of meat.
Features cooking pork kharcho soup at home
The most difficult moment in the recipe of the soup-kharcho is, of course, tkemali: a sauce made of sour plums or cherry plums, those products that are rarely found outside the Caucasus. It is impossible to replace it, because it is the main note of this dish. Some hostesses take tomato paste with pomegranate juice, but the taste is far from identical, so it’s better to abandon the idea of kharcho than to make it similar. What else do you need to know?
- In the recipe there can not be a large number of tomatoes, and this applies not only to their fresh form, but also to tomato paste or sauce. The best is 1 tomato per 600-900 g of meat, i.e., for the whole pot of soup.
- To clear a tomato, it is not at all necessary to boil water for it: make a cross-cut and lower it into broth for literally 30-60 seconds. This time will be enough to peel and peel off easily, but the tomato does not start to boil, thus giving the taste and flesh to the broth.
- It is noteworthy that the acidity in the kharcho does not appear from tomatoes, so professionals advise to remove the core from the tomato: the very part where there are seeds and liquid. In addition, this will preserve the thickness of the soup, since only dense flesh will go into it.
- If you do not like very spicy dishes, use not the whole hot pepper pod, but only its “spout”: in this area the sharpness is minimal, which allows you to enjoy the palette of taste of the finished soup.
In conclusion, it is worth noting that some experts in culinary art say - kharcho does not apply to soups "in reserve". It is unreasonable to boil it for several days ahead, it loses its original appearance and taste due to the presence of rice. The output can be the addition of boiled cereal in each portion, but it also has a negative impact on the final dish.