Harcho is a stunningly delicious thick soup belonging to the Georgian cuisine. The technology of its preparation is relatively simple. It is a filling soup characterized simultaneously sharp and spicy taste. The main ingredients of dishes are meat, vegetables, greens and spices. The composition of other components, the cook determines independently.

From Georgian language, Kharcho is translated as beef soup. It is such a meat prescribed by an original recipe. It is better to take veal or young beef. They are more gentle.

Alternatively, the hostess take fresh lamb or poultry meat (chicken or duck), as well as fish.

To get Navar, the ribs take the broth or a good bone.

Crup

Soup can be cooked and without adding cereals. However, the classic version of the Harcho is boiled with rice. It is washed in running water or flooded in a saucepan, changing the water several times until after the next change it will not remain transparent. So from the surface of the grains, the starch is cleaned, which will make the broth with slim and muddy. Formerly layers in soup, rice at least 2 hours are kept in cool water.

Professional cooks prefer to work with long-grained polished and steamed rice. It does not weld, will retain the form. Sometimes instead of rice in Kharcho laid millet or barley.

Vegetables

In Kharcho, it is necessarily roasted on the sunflower oil to a golden brow onion. Cleaned bulb is cut by semirings. A carrot, chopped straw or passed through a large grater.

For beauty and light aroma, you can put a tomato. It is hung with boiling water so that the skin is easier to move away from the pulp. Tomato is cut into cubes and laid together with tomato paste.

Picacity of the dish adds Bulgarian pepper. It is clean and cut with thin straw. For sharpness, burning pepper is laid.

For son, potatoes cut into cubes. It is more often used in the Russian version of the dish.

Nut butter

A nut paste is added to the soup. Purified walnut kernels slightly roasted in a pan. About readiness testifies the characteristic fragrance

Roasted nuts are grinding and shared in the paste. It then interfaches garlic, missed through the press.

To give a harcho more delicate taste in the paste rubbing butter.

Greens

These ingredients are certainly present in Kharcho. Classic Harcho is kinza, but not everyone likes her specific taste. The Russian version is parsley and dill. Or a mixture of these herbs.

For freshness it is allowed to refuel mint, only a few leaves will be required.

Spice

Spices for Harcho, as a soul in humans, can be different, but must be sure. In this soup, it is sure to go hops-Sunnels. A mixture of spicy and some sharp spices gives the characteristic aroma of Harcho. It has both Imereti Saffron, and red pepper, and mint, and bay leaf and other fragrant seasonings.

In addition to Khmeli-Sunnels in Kharcho add black pepper peas and bay leaf.

When selecting spices and sauces to avoid suggestion, their composition should be carefully studying: Hvel-Sunnels and Adzhika can be used as analogs, and burning peppers can already be superfluous.

Sauce

In the original add dog and tkemali. National alternative - Tklapy, thin leaflets of dried meatkoty of Kizyl and Alychi.

In the Russian version use tomato paste. As an alternative to take Adzhika.

Before the feed is allowed to add to pomegranate juice soup, wine vinegar or lemon slices. They will give light sourness.

Proportions

For 12 servings, the ingredients are taken in such proportions:

• meat - 1 kg;
• water - 4 l;
• carrots - 2 pcs.;
• bulb - 2 pcs;
• sunflower oil - 2 tbsp. l.;
• butter creamy - 30 g;
• walnuts - 100-200 g;
• garlic - 1 head;
• tomato paste - 5 tbsp. l.;
• green - 2 beam;
• cereals - 100 g;
• spices and salt.

The time required for the preparation of Harcho is 2 h.

Recipe

The soup is preparing according to the following scheme:

1. The meat is divided (cleaned and cut into pieces) and falls into the pan. The dishes are put on a strong fire.
2. When the broth covers the foam, it needs to be removed, and after the fire and keep it up to readiness.
3. Onions and carrots are cleaned, cut and stew in a pan, lubricated with oil.
4. When the bow becomes golden, and the carrots will soften, it is sent to the saucepan.
5. 30 minutes before the willing of the broth lay rice.
6. Orekhov, butter and garlic prepare nut paste.
7. Cut the greens.
8. 15 minutes after rice, they begin gradually (every 2-3 minutes) lay the nut paste, greens, sauce and spices.
9. Upon reaching full preparedness, the fire is turned off.

10. By adding all the necessary ingredients, withstanding the dish for half an hour after turning off the fire, Kharcho can be served with sour cream and pita.

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