Kharcho appeared in our kitchen at the time of the USSR and quickly gained national recognition, the recipe is simple, the soup turns spicy, rich, rare products are not required.
The classic recipe was included in the mandatory assortment of all catering, even the concentrated soups were loved by many, and it was the kharcho that was first bought.
When serving this dish do not forget about the greenery - parsley, young onion feathers, cilantro and dill should accompany the kharcho prepared according to any recipe.
The original Caucasian adjika is served in separate sockets; it is its authentic set of spices that allows you to get a real, "corporate" taste.
Kharcho in a slow cooker - basic principles of cooking
• Traditionally, the Georgian national soup kharcho, made from beef, but in modern cooking it is cooked from almost any kind of meat and even fish.
• It is best to take meat with pits and a small amount of fat on them in a multicooker kharcho; fish is preferably large and fatty. In this case, the soup will turn out nourishing and nourishing. In the diet, low-calorie kharcho, meat is not put.
• Before putting into the bowl, the meat is washed and cut into small pieces, which are then fried with chopped onion and carrot in the “Baking” mode, spices, spices and other necessary ingredients are indicated in the recipe. Fill with water and, having transferred the crock-pot to other necessary mode, continue to cook to a signal.
• Obligatory components of any kharcho in a slow cooker are tomatoes and spices.
• Tomatoes are suitable in the form of tomato paste, as well as fresh, which are peeled, and then crushed in a mashed potatoes, through a meat grinder or on a grater.
• Seasoning put at their discretion and according to their own taste preferences, traditional Kharcho - spicy soup.
• To fill the dish with a special color, do not be afraid to add nuts, wine, chopped garlic, and, almost without fail, hops-suneli.
• Kharcho is served with sour cream and a large amount of greens, which is also dipped in ground form in the soup at the end of cooking.
Chicken kharcho soup in a slow cooker with rice
Ingredients:
• 0.5 kg chicken thighs;
• 120 grams of sweet pepper;
• one big carrot;
• head of sweet white onions;
• 150 grams of rice;
• three medium sized potatoes;
• 30 grams of tomato puree.
Cooking Method:
1. Set the “Baking” mode on the multicooker and, adding a little purified oil, fry the chicken thighs chopped in two parts with tomato puree, finely chopped onion and finely chopped carrots and peppers. Fry no more than 10 minutes.
2. Lay the potatoes cut into medium-sized slices, add washed, dried rice, add bay leaf and pour over all with two and a half liters of filtered water.
3. Salt and cook 50 minutes.
Kharcho in a lamb multicooker with wine
Ingredients:
• one kilogram of mutton on the bone, ribs;
• half a cup of quality, steamed rice;
• 2 sweet bulbs;
• 1 large carrot;
• two potatoes;
• two medium tomatoes;
• 8 teeth of garlic;
• 1 tsp. freshly ground coriander;
• 50 ml “Cabernet”;
• hot red pepper - a small pinch;
• 4 black peas.
Cooking Method:
1. In the “Frying” mode, save on the vegetable oil the grated finely carrot and finely chopped onion to a delicate amber color and place the frying in a separate bowl.
2. When washing the ribs, remove excess films, chop large ones.
3. Pour some unrefined oil into the multicooking dry container, lower the ribs with lard down and without changing the mode, fry the ribs for 4 minutes, then turn them over and continue for the same amount of time on the other side.
4. Transfer the browned vegetables back into the bowl, pour in the wine, add coriander crushed in a mortar, peas and hot pepper, mix well.
5. Grind the tomatoes in a meat grinder, you can use a blender for this and pour the tomato mass into the fried ribs.
6. Pour in 2 liters of purified or boiled water, pour in the rice washed under water and cut into small cubes potatoes and cook for an hour and a half, putting in the “Stewing” panel. 7. After the processor has stopped, add the finely chopped garlic and a portion of the crushed cilantro, close and let the bile stand in the slow cooker for 15-20 minutes.
8. Serve sprinkled with the remaining cilantro.
Kharcho in a beef multicooker with nuts
Ingredients:
• 400 grams of beef, sternum;
• large onion;
• full multistacan rice, no slides;
• one hundred grams of peeled walnut kernels;
• 3 garlic cloves;
• 4 whole peppercorns;
• 1/3 tsp. ready-made seasoning "hop-suneli";
• tkemali sauce, to taste.
Cooking Method:
1. Slice the washed piece of meat into small portions and, putting butter in the multicooker poured into the cooking pot, fry for half an hour on “Baking”.
2. Without rearranging the regimen, add the onion cut into small pieces and fry for another ten minutes.
3. Then add garlic, crushed nuts, thoroughly washed rice and spices to the “saucepan”.
4. Add tkemali, salt and fill all with hot, purified water, two liters, cook by switching “Frying” to “Quenching” one hour and forty-five minutes.
Kharcho in a multicooker with barley
Ingredients:
• 0.5 kg of steamy young veal;
• half a glass of pearl barley;
• 1/3 tsp. finished “hop-suneli”;
• three small potatoes;
• two large garlic cloves;
• large white onion;
• 30 grams of tomato paste;
• 60 grams adjika;
• on the tip of a knife red pepper.
Cooking Method:
1. Set the processor to “Frying” mode or “Baking” mode, put butter and melted butter in the cooking bowl and fry the garlic with a knife for two minutes.
2. Add the onion cut into small cubes and save to a delicate golden color.
3. Then put the tomato paste, adjika, hop-suneli and, having mixed well, continue cooking for another two minutes. Put the contents of the multicooker in a separate dish, rinse the bowl and, putting in it cut the large pieces of meat, cover with water.
4. Move from the previous mode to “Quenching” and cook for an hour and a half.
5. Then open the lid, place the chopped potatoes and the pearl barley in the container in small pieces. 6. Add the previously prepared roast and continue cooking in the same program for another twenty minutes, until the cereal is ready and the potatoes soften.
7. Priprechite red pepper and let it brewed in a slow cooker in a slow cooker for 5-7 minutes.
Fish kharcho in a multicooker
Ingredients:
• 400 grams of pink salmon;
• small head of white sweet onions;
• average carrot size;
• two large fresh tomatoes;
• 20 grams: peas, lentils, dry rice:
• parsley root;
• two small cloves of garlic.
Cooking Method:
1. In a slow cooker, boil washed and scaled fish until cooked.
2. Remove the fish and cut it into small slices, and strain the broth through the gauze laid out on a sieve.
3. Pour vegetable oil, unrefined oil into the cooking capacity of the multicooker, pour the carrot and finely chopped onion into shredded straws and fry the “Baking” until the onion is transparent and the carrot is softened. It will take about ten minutes.
4. Add the chopped garlic, put the tomatoes grated on a grater without peel, and continue frying while stirring for another five minutes.
5. Pour in the broth, put fish pieces into it, add parsley root, cereal mixture.
6. Change the mode to “Quenching” and cook fish kharcho in a slow cooker for an hour and a half.
Dietary kharcho in a multicooker
If you are on a low-calorie diet, there is often a desire to diversify the table with something spicy, salty. Try to make a dietary soup-kharcho, this wonderful dish can be lean.
Ingredients:
• one hundred grams of rice;
• three heads of onion sweet onions;
• 100 grams of finely chopped nuts;
• 60 g of tomato, non-preserved pasta;
• leaf of laurel;
• to taste: “hops-suneli”, “chili” pepper and salt;
• two small cloves of garlic.
Cooking Method:
1. Chop the onion thoroughly, it should not be felt in the soup.
2. The peeled nut is also very finely chopped or crushed in a mortar with a pestle.
3. Enumerate the coarse-grained rice, rinse well under water and, after throwing it into a small colander, dry it.
4. Put onion, walnuts, rice dried from water into a bowl for boiling, add seasonings, bay pepper, salt and pour boiling water. 5. Pour two tablespoons of purified vegetable oil into the water and, closing the lid, turn on the slow cooker on the “Soup” and cook for twenty-five minutes.
6. While preparing the kharcho peel the garlic and chop it finely. If desired, take fresh parsley, and also chop finely.
7. At the beep, open the lid and, having poured finely chopped garlic and greens into the soup, let the soup fill in the aroma for about ten minutes.
Kharcho in a slow cooker - tricks and tips
• To ensure that rice does not turn into porridge during cooking, choose coarse grains, and do not soak it before cooking.
• On the contrary, pearl barley should be soaked in advance, and only after that add to the soup.
• It is best to cut the meat in portions at once, and to cut the bones, then they will give the broth all their juice and it will be more nourishing.
• If you have lamb ribs, or bones with cuts of meat, then the soup will be almost classic.
• It’s best to argue about which cereal is best for kharcho endlessly, if you can, choose the best one for you. Rice, barley, peas - the most popular in this recipe.
• Salt kharcho is recommended carefully and, unless otherwise specified, at the end of cooking, as the added tomato paste is salty itself, and you can over-salt the soup.
• Potatoes dipped in soup before adding acidic ingredients will cook much faster.
• After adding greens to the soup at the end, boil it slightly in the “Quenching” mode or insist with the lid closed for about ten minutes.
