Kharcho in Georgian is a traditional soup of Georgian cooking. How to cook kharcho in Georgian with beef, lamb

Kharcho in Georgian is a traditional soup of Georgian cooking. How to cook kharcho in Georgian with beef, lamb

It is made from beef with the addition of rice and chopped walnuts on an acid basis of plum puree tkemali.

The characteristic taste and aroma of kharcho consists of a delicate and soft taste of broth diluted with acid and spicy greens of the dressing, the smell of the nuts that make up the soup. This dish is also served especially.

Thick rich soup is poured into a plate with national motives. To the table must be served a variety of fresh greens and vegetables.

In modern society, for the preparation of this Georgian dish you can use any products available at home. The main thing is that they are combined with each other. But the order of adding all the ingredients to the soup and the availability of the main products in the dish has not been canceled. Therefore, choose a recipe that you prefer and enjoy the aroma and taste of this Georgian kharcho.

Kharcho in Georgian - general principles of cooking

Kharcho differs from the usual rice soup in that its consistency is thicker, and the taste due to spices is richer.

Use spices with caution, you can overdo it. If there is puree tkemali, then in addition to cilantro other spices are not necessary to add.

Broth is desirable to cook from fatty meat, so you will get a more noble taste of the dish. For the preparation of suitable: lamb, chicken, pork or beef.

One of the essential components of this dish except meat is rice and tomatoes. It is preferable to choose round rice for the dish.

Garlic and adjika are also indispensable components for kharcho in Georgian. They are best added to the already prepared dish.

After the kharcho is ready, let it brew a little. During this time, all the spices and garlic will give up their fragrant taste.

Georgian Kharcho - a classic recipe with beef


• 480 g fresh beef brisket;

• 90 grams of rice cereal;

• 250 g onions;

• 25 g of tkemali sauce or its substitute; • seasoning hops-suneli;

• pinch of coriander seeds;

• a couple of garlic cloves;

• 90 g of walnuts;

• 90 g parsley root;

• on a pair of cilantro, parsley and basil twigs;

• a couple of black peppercorns;

• pinch of red pepper;

• 2 liters of water;

• 1 tbsp. l cornmeal or wheat flour;

• bay leaf;

• Imereti saffron.


1. Wash, dry, cut off the meat, coarse connective tissue and films.

2. Onions, garlic and parsley root wash, peel.

3. Soak all greens in cold water to remove dirt and sand, rinse in running water, dry, laying out on a towel or napkin.

4. Rice croup wash thoroughly. Water should be clear.

5. Nuts ceiling in a mortar and pestle.

6. Place the pre-cut brisket in a pot of boiling water. Periodically remove the foam that appears on the broth. If the meat is with bone, you need to strain the broth.

7. Add washed rice to the broth, season with salt. Boil for 10-14 minutes.

8. Add 1/3 of the spices, which consists of onion, chopped and fried with corn meal, parsley root, coriander seeds, bay leaf and crushed black pepper.

9. Add walnuts to the broth.

10. Then put sauce and 1/3 of spices in the soup. This part consists of chopped parsley, saffron, hops-suneli and red pepper.

11. Next, remove the soup from the heat and let stand with the lid closed for a couple of minutes.

12. Add the third batch of spices to the soup - powdered garlic with salt, chopped greens (cilantro, basil) and let the soup boil.

13. Serve with sour cream or mayonnaise.

Kharcho in Georgian with tomatoes


• kilo of beef;

• 180 grams of walnuts;

• tomato paste;

• a pair of garlic cloves;

• four red tomatoes;

• three onions;

• a pair of cilantro twigs;

• hop-suneli;

• Imereti saffron;

• Bay leaf;

• cinnamon;

• salt.


1. Cut beef meat into strips. Peel, wash and chop onions.

2. Fry the meat, put it in a saucepan, add boiled hot water, cook until ready. 3. Pass the onion and add to the meat pan.

4. Turn nuts into mush (blender, in a mortar or coffee grinder).

5. Peeled garlic in a mortar with salt.

6. Wash the tomatoes, make a cross-shaped incision in the middle, first submerge in boiling water, and then in ice water, then peel the tomatoes and chop.

7. In the soup, immerse the tomato paste, chopped tomatoes, garlic, herbs and spices, previously mixed with broth.

8. Nut walnut pulp diluted with broth, send to soup.

9. Insist the soup for a few minutes and it's ready.

10. The dish will be perfectly combined with garlic croutons.

Kharcho in Georgian with lamb and hot pepper


• 200 g of lamb;

• one sprig of parsley;

• 2 tbsp. l tkemali;

• 50 g rice cereal;

• a pair of garlic cloves;

• one bow;

• 2-3 Art. l tomato paste;

• 60 g butter;

• one hot paprika pepper;

• salt;

• hops-suneli.


1. Wash the lamb, cut off the film and pour with cool water, put to boil for 1.5 hours. After the elapsed time, pull out the meat and cut it into large pieces.

2. Fry rice a little in butter. Add to the broth.

3. Tomato paste dissolve with hot boiled water and pour into the soup.

4. Chop the onion finely, fry a little, add to the pan in the soup.

5. Rinse greens well, chop finely and send to soup.

6. Peel the garlic, rinse, and grind with salt. Wash hot pepper, but do not cut or clean.

7. Add garlic, pepper and hops suneli with the soup.

8. Boil another couple of minutes, then pull out a pod of pepper and leave the soup to “rest.”

9. Serve such a spicy soup with white bread and vegetable salad.

Georgian Kharcho with Tabasco Sauce and Prunes


• 290 g of beef;

• 60 g rice cereal;

• one bow;

• a couple of garlic cloves;

• one chili pepper;

• 2 tbsp. l tomato paste;

• 1-2 Art. l vegetable oil;

• Tabasco sauce to taste;

• a pair of cilantro twigs;

• prunes;

• salt.

Cooking: 1. Slice the meat, pour water in a saucepan and boil. First, on a strong, and then on a moderate fire. Remove the resulting foam and, if necessary, decant.

2. Wash rice cereal, put in soup.

3. Chop onion vegetables (onion, garlic) and sauté in vegetable oil. Put the tomato paste in the passaging, mix and put the whole mass into the broth.

4. Cilantro sort, rinse, chop.

5. Prune wash, chop, add to soup.

6. Dress the kharcho with tabasco, cilantro and salt. Mix.

7. Cook until cooked meat and rice.

8. Serve with sour cream and garlic sauce, poured into deep dishes.

Kharcho in Georgian with chicken


• 480 g chicken fillet;

• water;

• 60 g rice cereal;

• a pair of parsley sprigs;

• one bow;

• a couple of garlic cloves;

• one carrot;

• tomato paste;

• four tomatoes;

• 90 g of walnuts;

• lemon juice;

• two potatoes;

• salt;

• pinch of black pepper;

• a pair of peas allspice;

• hop-suneli;

• vegetable oil for passaging.


1. Slice the meat, place it in a saucepan of the appropriate size, pour running water over it and put on low heat, cook. If necessary, remove the foam. Boil 40 minutes. Then pull the chicken finely chopped and send it back.

2. Rice croup wash and send to the broth. Mix.

3. Peel the potatoes, wash, chop into small strips, send in broth.

4. Pre-peeled and washed carrots and chopped onions. Pass in butter until half cooked, put tomato paste at the end. Stir and send to soup.

5. Wash the greens, chop them finely and put them in a saucepan.

6. Cut tomatoes into small cubes, add to boiling soup, send 2 tbsp. l lemon juice, crushed nuts, spices and salt.

7. Cook all together for no more than 10 minutes.

8. Serve with any vegetable sauce.

Kharcho in Georgian with red beans


• 340 g of beef;

• 130 g red beans;

• one carrot;

• one bow; • a pair of garlic cloves;

• hop-suneli to taste;

• 30 grams of walnuts;

• two sprigs of parsley;

• tkemali to taste;

• ground pepper;

• salt.


1. Cut the beef into several pieces, place it in a saucepan for cooking the soup, pour cool water and put on the boil. When foam appears on the broth, remove it with a slotted spoon. Cook a little over an hour.

2. Soak beans (it is better to soak overnight) cook, skimmer put into the soup.

3. Onions and carrots arbitrarily chopped and passaged separately in butter.

4. Crush the garlic cloves with a knife and chop.

5. Spread the soup, sauteed garlic, tkemali and spices.

6. Grind nuts, mix with broth and add to soup. Cook for 30 minutes.

7. Sort parsley sprigs, wash, chop and put into boiling soup. Heat remove.

8. Serve with black croutons.

Kharcho in Georgian - Tricks and Useful Tips

• It is advisable to use spices with a sweet and sour taste when cooking.

• If there is no seasoning tkemali, be sure to add hops-suneli to each soup, it will perfectly replace it.

• To further reveal the taste of the dish, sprinkle the kharcho with dried or fresh coriander before serving.

• Cilantro, if desired, can be replaced with parsley or dill.

• Try not to digest rice.

• To make you have a real Georgian kharcho, add pomegranate juice to the soup.

• If you do not have dry seasonings, then bay leaf and ground pepper are suitable for cooking.

• Add flour to the soup.

• To enhance the taste, you can add chopped walnuts to the dish.

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