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Kharcho

Fans of Georgian cuisine will appreciate the mouth-watering harcho soup. In the classic version, it is made from young beef, but modern hostesses who like to experiment can try several recipes on broth from different types of meat to choose one that most fits their taste preferences.Recipes for harcho soups are striking in variety. But the most real, typically Georgian version cannot be prepared without the addition of dried tkemali plum. Try adding crushed walnuts and fragrant spices to rice, potatoes and onions to make your dish unique and incredibly tasty. Georgians love spicy food, so it is imperative to add garlic and burning red pepper.

The five most commonly used ingredients in recipes are:

Product	Calories kcal in 100g	Proteins g in 100 g	Fats g in 100g	Carbohydrates g in 100g
Khmeli suneli	417	1	4. 1	2 2. 1
Rice	344	6. 7	0. 7	7 8. 9
Walnuts	650	1 5. 2	6 5. 2	7
Beef	158	2 2. 2	7. 1	0
Onions	41	1. 4	0	10. 4

For harcho soup, you shouldn't feel sorry for the greens. It will play with new notes if you add cilantro, basil, crushed parsley and dill, tarragon sprig to the warm broth. You can't do without hops-suneli - a classic seasoning, without which the taste and aroma of the soup will be incomplete. Harcho is cooked in a thick-walled saucepan or cauldron over low heat. The process does not tolerate haste and fuss. Served alongside tortillas and boiled meat, sour cream and tkemali sauce.