Delicious pork kharcho. Georgian pork kharcho soup

Kharcho soup is a well-known national Georgian dish. Its recipe was invented in ancient times, during the formation of the Georgian ethnic group. Kharcho is a fairly high-calorie product, as it contains fatty meat; this same factor makes it an excellent source of proteins and polyunsaturated fats, which are so necessary for every person, for example, for building muscle mass, recovery after a long illness and, of course, healthy growth and development .

Kharcho soup, contrary to popular belief, is prepared not from lamb, traditional for Georgian cuisine, but from beef. An integral component of kharcho soup are also tkemali plums or dried dogwood fruits, which give the finished product a special sour taste. In Russian realities, dogwood and tkemali are usually replaced with tomato paste, since it is more accessible than southern fruits. Thus, what we call kharcho soup, in essence, is not it, however, this “northern modification” of kharcho soup has an excellent taste!

Today, however, we will look at a recipe for kharcho soup not made from traditional beef and not from lamb, which is familiar to Russian consumers, but from pork. Pork kharcho was invented in the vastness of Russia, and there are several reasons for this: firstly, a pig is easier to fatten than a cow, and its meat will be more tender, and secondly, pork is much cheaper than beef, which is extremely important for modern housewives.

Well, let's prepare kharcho soup with pork.

Ingredients:

• Chilled pork meat - 0.5 kg;
• Onions - 2 pieces;
• Garlic - 4 cloves;
• One carrot;
• Walnuts - 100 g;
• Tomatoes - 4 pieces;
• Salt;
• Vinegar;
• Carnation;
• Khmeli-suneli;
• Cinnamon;
• Black pepper - to taste;
• Water;
• Vegetable oil;
• Butter;
• Your favorite greens - to taste.

Cooking steps

This is all we need during the cooking process. Now let's find out how to cook pork kharcho.

First you need to cut the meat into portioned pieces, and this must be done across the grain. You can use both fillet and ribs for kharcho with pork. We rinse the meat with running water in a colander and leave the excess water to drain.

Vegetables need to be washed and cut in this way: onions need to be cut into half rings, carrots into columns, tomatoes into cubes. Pour vegetable oil into a frying pan, add onions and carrots, fry the onions until transparent, this takes about 5 minutes. Next, put it all into a cauldron and add the ribs to the vegetables. Fry over medium heat for about 30 minutes.

At this time, make the dressing for the soup. Place walnuts, tomatoes, garlic cloves, butter (!) and all the seasonings you have prepared in a blender. Mix until smooth. At the same time, bring 3 liters of water to a boil, and if the volume of the cauldron allows, pour it in, and if not, then transfer the meat and vegetables into the pan and continue cooking pork kharcho in it.

Cook the resulting mixture for about 20 minutes. Then add wine vinegar to acidify, mix thoroughly, add salt and add coarsely chopped herbs to the soup. After which we can say that the fragrant pork dish is ready and can be served.

Here is a simple recipe for pork kharcho soup. We think that every housewife can prepare it in her own kitchen.

Shall we experiment with the recipe?

Kharcho is served both warm and cold, as you like. Instead of bread, in tribute to traditions, it is better to use Georgian lavash or matnakash.

You can also try cooking kharcho soup in a slow cooker, a fairly popular tool for modern housewives, and in pots in the oven.

Also, if you have access to the fruits of the south, then it is better to replace the tomatoes with tkemali sour plums, but you can even use ordinary tomato paste, sold in any supermarket, such variability in the recipe is what made kharcho soup so popular not only in Georgia, but and beyond.

You can also add any cereal to the soup, for example, rice, millet, in order to make it thicker and more satisfying, but not everyone will like this measure. Do this with care and do not turn the soup into mush.

We hope you liked the pork kharcho recipe and you will definitely try to cook it. We wish you success and bon appetit!

Recipe for Kharcho soup with pork

Kitchen appliances: 5 liter saucepan, 1.5 liter saucepan, frying pan, spatula or wooden spoon, kitchen towel, 6 small bowls for ingredients, teaspoon and tablespoon, ladle, grater, cutting board, knife, serving utensils.

Ingredients

Ingredient Selection

Pork.For cooking we will need pork, and now we will talk about what you need to know to buy fresh and high-quality meat.

• The pork should have a uniform pinkish color.
• The surface should be dry, without excess moisture and additional mucus.
• The meat should be elastic and hold its shape with slight pressure on it.
• The smell of pork should be fresh, without sourness, and pleasant.
• Pork has a lot of fat, and this is normal, it should be white. A yellowish tint is an indicator that the meat is stale.

Rice.To prepare this soup, it is best to use rice that is not overcooked. Steamed or long grain rice will cope with this task.

Step-by-step preparation of soup

Food preparation

Making the broth

Roasting vegetables with sausages.

Making Kharcho soup with pork.

Video of preparing Kharcho soup with pork in Ukrainian

I bring to your attention a video in which you can see every stage of preparing a very tasty and nutritious soup with rice and pork based on Kharcho.

How to serve a dish and with what

Kharcho soup is a dish that will be appropriate for both a family dinner and a dinner with friends. So, if you are expecting guests who love to eat well, this soup would be a great option.
This dish can be served additionally garnished with green leaves and a slice of lemon. A small amount of sour cream will give the soup a delicate taste and milky aroma.

Other possible preparation and filling options

If you prefer lighter first courses, try, and if you want to try the original version, cook, or a more affordable option -. Lovers of healthy food can try cooking Kharcho soup in a slow cooker.

Well, did you like the recipe? What do you like to cook this soup with? Send us your options and try this recipe. Be sure to write reviews and leave your comments.

Georgian chefs have a variety of excellent and unique recipes, but the first place among the first hot dishes that people in the Caucasus are proud of, of course, belongs to kharcho soup. Having mastered cooking the dish at home, you can give your family a real Georgian meal!

What is kharcho soup?

Kharcho soup is traditional - this is the first dish that is cooked with beef and even its name translates as “beef soup”. We are pleased to inform you that Georgian housewives are not so strict, they do not limit themselves only to beef and with the same zeal they prepare kharcho soup from chicken, lamb and, as in our recipe today, from pork. Such a delicious soup does not go unnoticed by people who fast. They are happy to cook it without meat and the soup turns out to be lean. Using certain Georgian seasonings and spices, vegetarians achieve an absolute repetition of the taste of a real Georgian recipe.

Further, kharcho soup according to the classic recipe involves the use of plum puree - tklapi or, at worst, tkemali plum sauce or ordinary pomegranate juice. However, if you want to cook kharcho soup at home without tklapi, which is exotic for our latitudes, it is quite possible! Tomatoes in their own juice will come in handy, they will add the necessary acidity and rich color. But without what it is impossible to imagine homemade kharcho soup - these are walnuts, rice, spices and herbs. We’ll talk about this in a little more detail below, when we present the stages of preparing kharcho soup and show you step by step the classic kharcho soup recipe with photos.

Ingredients for kharcho soup with rice and pork

• Pork (pulp) - 0.5 kg;
• water - 2 l;
• onions - 3-4 pcs.;
• long grain rice - 120 g;
• coriander - 0.5 tsp;
• bay leaf - 3 pcs.;
• sunflower oil - 3-4 tbsp;
• black peppercorns - 10 pcs.;
• ground red pepper - 0.5 tsp;
• walnuts - 70 g;
• salt - to taste;
• fresh cilantro and parsley - 1 bunch each;
• garlic granules/powder - 1 tbsp. or to taste;
• ground cinnamon - 1 pinch;
• khmeli-suneli - 2 tsp;
• flour/corn grits - 1 tbsp;
• tomatoes in their own juice/tomato paste - 1 can/3-4 tbsp.

Preparation time: 00:55

Cooking time: 00:40

Number of servings: 7-8 pcs.

World cuisine: Georgian

Cooking method: Soups

Nutritional value: calories -87.9 kcal, 4.8 g protein, 11 g 5.5 g, 5 g carbohydrates

A simple recipe for making kharcho soup at home

You are probably familiar with the name of the culinary expert William Pokhlebkin, who in one of the sections of his “Encyclopedia of Culinary Art” described how to prepare kharcho soup at home and how to cook it so that each ingredient takes its place. We will follow his recommendations as much as possible in our version in order to get exactly that unique taste according to Georgian recipes.

Our kharcho soup is ready; the recipe for making it at home is not as complicated as it might seem at first glance.

We hope you enjoy our version of kharcho. In the future, you can master the preparation of a vegetarian recipe for soup with rice, with potatoes, pork ribs, and even decide to cook kharcho in a cauldron over a fire! Bon appetit!

Popular queries: beef kharcho soup, Georgian kharcho soup, classic kharcho soup recipe

Georgian cuisine is famous for its aromatic dishes. Perhaps the most famous Georgian soup is pork kharcho soup. With pork, the dish turns out rich and flavorful.

One of its aroma will gather all household members at the table. Its preparation involves various spices and herbs, and in large quantities. How to cook kharcho soup?

Making pork kharcho soup is quite simple, you just need to stock up on the necessary ingredients.

You will need approximately 300 grams of pork. It is cooked in the usual way. You will also need 0.5 cups of rice, 1 small onion and 1 small carrot. From herbs and spices: tkemali, hops-suneli, fresh herbs, etc. to taste. Vegetables can be fried in vegetable oil (2 tbsp) or directly in the broth from cooking the meat.

Soup making process

The soup recipe is simple. Cooking pork kharcho with rice involves using pork loin. First, the meat must be washed under cold running water, then dried on paper towels, treated to remove films and cut into small pieces. You can cut the meat into cubes or long strips.

It is better to take long-grain rice for kharcho soup: it takes longer to boil and with it the dish will not turn out to look like porridge. Pre-sort the rice, rinse it several times until the water becomes clear.

Prepare the vegetables: Peel the onions and carrots, rinse with cold water and set aside. We'll need the vegetables a little later.

It will be easier to cook a delicious soup if you prepare all the ingredients in advance. Now place the processed meat in a saucepan, add 2 liters of water and salt to taste. Place the pan on the stove and wait until the water boils.

To make a delicious pork soup with rice rich, be sure to skim off all the foam that has formed while cooking the broth. If you forget about the foam and it sinks to the bottom of the pan, pour in a small amount of cold water so that the foam rises to the top again. After this, be sure to collect all the foam.

After this, cooking the meat is very simple. Cook the meat for 1.5 hours, after which you can add prepared long-grain rice to the pan and cook for another 15-20 minutes.

Grate the carrots on a coarse grater, chop the onions into smaller pieces. Pour vegetable oil or cooking broth into a frying pan and fry the vegetables in it. It usually takes about 10-15 minutes for them to become soft. Remember to stir the fry occasionally to avoid burning. By the way, many people add tomato paste or ketchup at the time of frying, which then makes the aroma of kharcho soup with pork even more appetizing.

Pork kharcho soup is almost ready. Now you can peel and chop the walnuts. To do this, you can use a blender, a kitchen chopper or a simple meat grinder. In a small bowl, mix the nuts with hops-suneli (fenugreek).

You can add other spices at this stage at your discretion, for example, garlic and red pepper.

Of course, real kharcho is not complete without tklapi - a piece of sun-dried cherry plum; it can be replaced with tkemali sauce or pomegranate juice and only as a last resort - with tomato paste. This is the only way to prepare a real authentic Georgian dish.

Try the rice. If it's halfway tender, add the roasted vegetables and aromatic spiced nut dressing to the pan.

Stir the contents of the pan, bring to a boil, then immediately remove from the stove. Be sure to close the lid on top, placing two bay leaves in front of it.

It is advisable to add washed and dried finely chopped fresh herbs to the finished pork kharcho soup. If you don't have fresh, dried or frozen will do.

Cilantro is usually added, but not everyone likes its very specific aroma, so you can replace it with more common herbs - dill, parsley, basil. You can take a mixture of dried herbs or a special seasoning for kharcho, which are sold in any supermarket.

Let the dish brew, 30 minutes will be enough. under a closed lid. Pour pork kharcho soup into serving bowls.

Kharcho soup must be hot and spicy. There is a special recipe for preparing it in Megrelian using adjika. It is best if the adjika is prepared independently.

Kharcho is a famous dish Caucasian cooks, which has taken root in Russia. Due to the combination of herbs, pungency and richness of ingredients, it is considered a symbol of youth and health. Real pork kharcho soup, the recipes of which are constantly modified, is a very refined and satisfying first course. You should definitely include it more often in your daily menu.

General principles

In order to properly cook delicious pork broth, you need to choose lean meat. The ribs are coming. The pork is washed under running water. To learn how to cook pork kharcho, you need to remember three stages of preparation:

1. Cooking meat. The first water is always drained, as a lot of foam is formed - coagulated protein. The first broth contains harmful substances added to the product by unscrupulous manufacturers.
2. Adding Rice. It is boiled in broth for twenty minutes.
3. Spices. Here, too, three stages are usually followed: certain spices are added every five minutes. At the end of cooking, add garlic. Tkemali is added to the original soup - a sauce made from a mixture of spices and sour plums. It can be replaced with tklapi - dried sheets of sour plum puree. You can't do without pomegranate juice and walnuts. Cooks also add a lot of different greens at the end of cooking or throw them into plates.

Classic preparation

If you have a question about how to cook kharcho soup, a simple recipe will help. The classic version is distinguished by a variety of spices and seasonings. It requires:

• half a kilo of pork;
• four onions;
• half a glass of rice;
• ten walnuts;
• several cloves of garlic;
• a couple of spoons of suneli hops, fresh pomegranate juice, tkemali;
• dried basil, coriander beans, ground paprika, corn flour, peppercorns, herbs, salt.

At first washed meat Place in a saucepan, pour in clean water. After boiling, the liquid is drained and a new one is added. Boil the broth for an hour over moderate heat. The onions are peeled, cut and fried with a spoonful of corn flour in oil. Nuts are crushed using a rolling pin. The meat is taken out and cut into portions. The rice is washed and poured into boiling broth, and the pork is returned. Fall asleep spices: onion, coriander, suneli hops, pepper. After twenty minutes, add nuts and season the contents of the pan with pomegranate juice and tkemali. Red pepper and fresh herbs are added after another five minutes.

All that remains is to add the crushed garlic, basil and salt everything. Paprika is usually added for color. After boiling, turn off the stove and leave the dish to steep under the lid. Now any housewife will know how to cook pork kharcho with rice.

For my beloved husband

This version of the dish has such a name for a reason. Wives love to cook this delicious and piping hot soup with a pleasant taste for their spouses. You can make soup with beef, but usually you still use pork. This option is also rice, consists of the following ingredients:

• half a kilo of meat;
• three onions;
• half a glass of rice;
• half a glass of walnuts;
• half a glass of pomegranate juice;
• a couple of spoons of tomato paste;
• parsley root and greens;
• bay leaf, two hot peppers, garlic, peppercorns, cilantro, basil, flour.

Boil the broth in the usual way, add rice and cook it for ten minutes. The bulbs along with parsley root are crushed in a blender and then fried in oil along with a spoonful of flour mixed with water. Grind the nuts and peppercorns in a food processor. Add pasta, onion mixture, nuts, bay leaves to the soup and cook for five minutes. Hot peppers are cut into four parts, garlic cloves are chopped with a knife. The greens are chopped into smaller pieces.

Pomegranate juice is poured into the soup and boiled a little, then removed from the stove and hot pepper, garlic, and herbs are added. What a unique aroma this kharcho has! The recipe is simple, but the first dish really turns out excellent.

Bean with smoked ribs

The combination of beans and rice gives the dish a rich and original taste. Cooking requires the presence of the following set of products:

• smoked ribs - 300 g;
• a can of canned beans in tomato sauce;
• half a glass of rice;
• bulb;
• a glass of pomegranate juice;
• hot capsicum, garlic, fresh cilantro, pepper and salt.

The ribs are placed in a pan, cooked for an hour, then transferred to a separate bowl, and the broth is left on the fire. Fry the chopped onion, add the washed rice and simmer for fifteen minutes, pour in the pomegranate juice and wait until the liquid has evaporated by half. The contents of the frying pan are then sent into the broth. Next come beans, chopped hot peppers, garlic and cilantro. Add pepper and salt to taste and leave for twenty minutes before serving. A few pork ribs are added to each bowl along with the soup.

With added potatoes

Potatoes make any dish more filling, including the already filling kharcho. This soup is the perfect family meal. It is very aromatic and tasty, prepared from the following products:

• half a kilo of pork;
• two potatoes and onions;
• half a glass of rice;
• three tomatoes;
• garlic, suneli hops, basil, parsley, a mixture of peppers and salt.

The meat is prepared in the usual way. The potatoes and onions are peeled and chopped. The rice is washed and, together with chopped boiled meat, added to the prepared broth. Add unfried onions and potatoes and cook for half an hour. Peel the tomatoes, chop and simmer for a couple of minutes, add to the pan along with the spices and cook for five minutes. The garlic is crushed and added with herbs at the end of cooking.

After infusion, you can pour the resulting hearty kharcho into plates.

Delicious lunch soup

In this version, nuts are also not used, but due to the addition of seasonings and spices, the original taste of the soup is preserved. Suitable as a first course for weekday lunches. Prepared from the following set of ingredients:

• half a kilo of meat with bone;
• four tomatoes;
• three onions;
• carrot;
• several cloves of garlic;
• half a cup of rice;
• cilantro seeds, suneli hops, adjika, allspice, bay leaf.

Place the prepared piece of pork, peeled carrots and onions, peppercorns and bay leaf into the pan. Boil the broth. Garlic is fried in oil until golden brown. Tomatoes are peeled and cut into cubes. Cilantro seeds are roasted and crushed in a mortar. The broth is filtered, the vegetables are removed, and the meat is transferred to a plate. Rice is added to the broth.

The meat is cut into pieces, mixed with garlic and tomato mass. Season with suneli hops, cilantro, adjika, and simmer together over low heat. After this, add to the rice and cook for a couple of minutes. Before serving, the first dish is decorated with parsley and cilantro.

Another lunch version of the soup is simply called “Homemade”. It is also easy to prepare from available products:

• piece of pork;
• a quarter cup of rice;
• bulb;
• half a bell pepper;
• hot pepper pod;
• several cloves of garlic;
• tomato paste, dried and fresh cilantro, utskho-suneli, tkemali, parsley.

A piece of meat is cut into four parts, placed in a pan and the broth is boiled. The onion is cut into half rings, and the peeled bitter and sweet peppers are cut into strips. Vegetables are fried in oil along with tomato paste. Add rice to the meat broth and cook until it is soft. Only after this add fried vegetables and spices. Fresh cilantro and parsley are added at the end of cooking. After boiling again, the dish is ready to eat.

With cinnamon and carrots

Carrots are not usually added to it, but this recipe is an exception. The dish is hearty, spicy and moderately spicy. They usually enjoy its taste with fresh pita bread (preferably homemade). You can prepare the dish from the following ingredients:

• half a kilo of pork with bone;
• two onions;
• carrot;
• chilli;
• half a glass of walnuts and rice;
• hops-suneli, tkemali, garlic, cinnamon, tomato puree, young shoots of celery, parsley and dill, salt - to taste.

Raw meat is cut into pieces and fried in a frying pan, then transferred to a saucepan, poured with boiling water and left to simmer for half an hour. Peeled carrots are cut into round slices, onions into half rings, chili into rings, and this mixture is fried in oil. Nuts are ground in a meat grinder. Parsley and celery shoots are chopped.

Add rice and cilantro roots to the pan. Twenty minutes later, add celery and parsley, add nuts, sauce and suneli hops. After five minutes, add fried vegetables with a pinch of cinnamon for flavor. At the end of cooking, add garlic, tomato puree and salt. Usually, add more fresh cilantro to each bowl of soup, but if you don’t like the taste, you can use parsley.

A complete hearty lunch

It’s not for nothing that this version of kharcho is called very satisfying.

One bowl of soup is a complete meal.

You can prepare it from the following products:

• kilogram of meat with bone;
• two onions;
• tomato;
• half a glass of rice;
• half a hot pepper;
• three spoons of tkemali;
• dessert spoon of tomato paste;
• several cloves of garlic;
• a bunch of parsley and cilantro;
• celery stalks;
• ground coriander, utskho-suneli, adjika, savory, mixture of peppers.

The washed meat is cut into large pieces. The broth is cooked in the usual way. The onion is peeled and sent to the meat. Add chopped celery stalks. The second onion is cut and fried, and then sent to the broth. Peel the tomato, remove the seeds and chop into pieces, mix with tomato paste and add to the soup. Salt to taste. Hot pepper, cilantro, parsley, garlic are added after ten minutes. Add rice, cook for ten minutes and add spices. After five minutes of cooking, close the lid and leave to infuse.

Culinary secrets

To make the kharcho richer, but not too thick, you need to maintain a 4:1 water to meat ratio. While cooking the broth, you can add a glass of boiling water, as the water gradually boils away. It is better to take long-grain rice, otherwise the contents of the pan will turn into porridge. These types of rice retain their shape and do not become overcooked.

Salt is not added to the soup immediately, but only after adding all the spices, so as not to overdo it with the amount. And pomegranate juice is added so that the fat from the pork is not noticeable in the broth.

In general, according to each of the recipes, kharcho soup turns out rich and very satisfying. It’s worth trying this spicy dish once, so that you can start cooking it regularly. A small pot of soup can feed the whole family.

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