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Kharcho soup in georgian

Cooking recipes / First course recipes / Kharcho

8 servings
1 hour your 20 min

The traditional recipe for Georgian-style soup-harcho is one of the most popular dishes of Caucasian cuisine.

Beef - 400 g, Rice - 150 g, Onions - 1 pc., Vegetable oil - 50 g, Tomato paste - 50 g, or Tomato puree - 75 g, Garlic - 5-6 teeth, Tkemali sauce - 75 g, or Tklapi (sour pita bread) - 15 g, Salt - 1 teaspoon, Ground black pepper - 1-2 pinches, Cilantro greens - 0.25 bunch, Green pepper (optional) - 15 g

Prepare products for Harcho soup in Georgian.

How to make Harcho soup in Georgian: Chop the brisket of beef or lamb into pieces (two or three per serving).

Pour water (1. 5 liters), cook until half cooked (20-30 minutes).

Peel and finely chop the onions.

Heat the oil in a frying pan. Sauté the onions, stirring, over a medium heat until transparent.

Rinse the rice.

Add tomato to the broth. Mix.

Pour in the onions.

Then salt, add the washed rice.

Add Tkemali. Cook the soup until cooked (10-15 minutes).

Peel and grind the garlic.

If the soup is too thick, top up the water and bring to a boil. At the end of cooking, add crushed garlic and spices to the harcho in Georgian. Remove the harcho from the fire and leave for 10 minutes. Harcho soup is ready in Georgian.

Cut the greens.

When vacating, sprinkle Georgian-style Kharcho soup with chopped greens. You can add 1-2 thin rings of red hot pepper.