Kharcho is a favorite soup of many. There are more than a dozen ways to cook it. Consider the simplest and most delicious.
Before you cook the kharcho, you need to prepare: a 4-liter pan, a glass of rice, onion, a piece of beef 200 grams, black pepper (ground and peas), herbs to taste - cilantro, dill, parsley, green onions, basil, ground red pepper . The meat is cut into small cubes and boiled for about 20 minutes. Then washed rice, salt are added to this broth and boiled for another 10 minutes. Finely chopped fresh herbs and pour into the soup. If not fresh - you can use dried. Throw a few peas of black pepper, an onion, sliced in half rings, a teaspoon without a hill of red pepper and as much black ground. They let it boil for 4 minutes, after which they are served at the table.
Another recipe for this fragrant soup
You will need: a pound of beef, ½ cup of rice, a bunch of cilantro, suneli hops, tomato paste, two carrots, ground red and black peppercorns, onion and a couple of garlic cloves. Before preparing the kharcho, beef tenderloin is boiled for an hour and a half, after which the meat is removed from the broth, cut into pieces and sent back to the soup. There we go to sleep washed rice. While it is boiling, they are preparing a fry. Carrots are crushed on a coarse grater, onions are cut into small cubes. Fry them together in a frying pan for a couple of minutes, then add 2 large tablespoons of tomato paste and a little water. They stew for another 3-4 minutes, after which they are transferred to soup. Five minutes before being ready, finely mashed garlic, hops-suneli and cilantro are added to the kharcho.
How to make lamb kharcho
For cooking you will need: 600 g of mutton with fat, two-thirds of a glass of rice, a couple of large potatoes, 3-4 onions, 5 cloves of garlic, 200 g of tomatoes or 3 tbsp. tablespoons of pasta, dill, red and black pepper, bay leaf and hops-suneli.
Before preparing kharcho, meat is cut into large pieces of 3-4 cm and boiled in salted water for 2 hours. Then, diced potatoes are put in the broth, and while it is cooked, they are fried. Finely chop the onion and send to the pan for a couple of minutes. Then add tomato paste or tomatoes, cut into large pieces, crushed garlic cloves, seasonings and spices. The pan is covered and allowed to sweat for about five minutes. At this time, washed rice is put in the pan, and when it is almost ready - frying. Before serving, sprinkle the soup with plenty of fresh herbs.
Recipe for lamb kharcho with tkemali sauce
Required: 700 g boneless mutton, tkemali sauce, half a glass of rice, onion, 400 gr tomato, salt, fresh cilantro and 6 cloves of garlic. Before you cook the kharcho, lamb pieces are boiled for one and a half hours, periodically removing the foam. While the meat is being prepared, the onions and garlic are finely chopped, peeled from the tomatoes and chopped in a blender or meat grinder. Finished meat is cut into pieces and stacked in a cauldron or deep pan. Sliced onions are transferred there, a spoonful of vegetable oil is added and a little fried. Pour meat with tomato sauce. The washed rice is poured into the broth, and when it is boiled - transfer along with the broth to the cauldron. Add cilantro greens, chopped garlic and three tablespoons of tkemali sauce. Stew under the lid for about 5 minutes and serve.
How to cook beef kharcho
This recipe is very similar to the previous ones. Required: 600 grams of beef tenderloin, 3-4 tablespoons of plum sauce and the same amount of tomato paste, half a glass of rice, 3-4 onions, two or three carrots, 4 cloves of garlic, 2 tbsp. adjika and seasoning spoons: coriander, parsley, black and red pepper, suneli hops, bay leaf. Finely chop the garlic and onion, rub the carrots, then passer along with adjika. Boil the meat for an hour and a half, cut into pieces and put back into the soup, add rice, after 10 minutes vegetables, adjika and seasonings. Boil another five minutes, and serve.