Classic beef kharcho soup - 9 step by step recipes

A real pearl of Georgian national cuisine is kharcho soup with beef. You can fall in love with it "from the first spoon", it is fragrant and moderately spicy. For cooking, you can take meat on the bone or without, but brisket is better for richness. In our selection of recipes you will find both classic options: with beef, tkemali sauce and walnuts, spices and herbs, as well as in various other interpretations.

The classic recipe for beef kharcho soup with rice

Cook kharcho soup, so the classic recipe and delight your household with a hearty and aromatic lunch from Georgian cuisine. In our step-by-step recipes, we'll show you how to make a savory dressing and an amazing tasty soup that will add variety to your daily menu.

Cooking time: 2.5 hours

Servings: 4

• 
  Wash a pound of beef and place in a saucepan. Add 2/3 water, add lavrushka and boil. Reduce the heat and cook for 2 hours, periodically removing the foam.
• 
  Rinse the rice and pepper separately, remove the seeds from the pepper and cut into small cubes.
• 
  Grind the walnuts in a coffee grinder or blender. Peel the garlic and crush in a mortar. Mix with nuts.
• 
  Strain the broth through a sieve. Cool the meat, and cut into pieces, remove the bone. Immerse the meat in the broth again and put on fire until boiling.
• 
  Add the previously prepared rice and bell peppers to the saucepan.
• 
  Peel the onion, rinse and chop into small cubes. Fry in a hot skillet with hot oil. Fry until golden brown, stirring occasionally.
• 
  Place the tomato and garlic-nut paste in a skillet and stir well. Simmer for 3 minutes and add the frying to the soup.
• 
  Place 3 tablespoons of tkemali and seasoning in a saucepan. Rinse a small bunch of cilantro in running cool water, chop and add to the saucepan. Salt ½-1 tsp. salt, stir and cook. Remember that when the soup cools down, the salt will feel more pronounced, so don't overdo it. Cook covered for 5 minutes.
• 
  When the soup is cooked, let it sit for 15 minutes. So he will be saturated with all the aromas and spices and will already have time to gather everyone to the table with his smell. We recommend serving kharcho with sour cream, rye bread and garlic.

Bon Appetit!

Beef kharcho soup recipe with rice and potatoes

A culinary masterpiece with Russian notes is a more familiar version of kharcho for those who do not really like experiments, but love a tasty and satisfying meal. In the recipe, we use beef meat, if you have it on the bone, you should not cut it, the bone will give more fat.

Ingredients:

• Beef - 500 g.
• Tkemali sauce - 3 tbsp l.
• Potatoes - 3-4 pcs.
• Rice - 1/2 cup.
• Onion - 1 pc.
• Tomato paste - 1 tbsp l.
• Parsley - 1 bunch
• Sunflower oil - ½ tbsp. l.
• Garlic - 1 clove.
• Salt and pepper to taste.

Cooking process:

1. Fill a 3 liter saucepan 2/3 full of water and add coarsely diced beef, lavrushka and 1 tsp. salt. Boil over medium heat for 30 minutes after boiling.
2. Peel and wash the potato tubers, chop it into cubes. Wash and chop the parsley, add finely chopped garlic to it. Peel the onion and chop finely.
3. Put the beef from the pan, strain the broth into another container. Wash the pot, return the broth back to it and put it on fire. Add potatoes and rice.
4. In a hot skillet with hot oil, sauté the onions and beef slices for 3 minutes, stirring occasionally.
5. Add the contents of the skillet to the soup, add the tomato paste and cook for 1 minute. Add the parsley and garlic and season with salt and pepper if necessary.
6. The kharcho soup should sit for 10-15 minutes after cooking to become richer. Pour into deep bowls and enjoy!

How to cook beef kharcho soup in Georgian style?

If we were in Georgia, we could cook a bright and aromatic kharcho soup in the traditional style, based on rich beef shurpa, with fresh sour cherry plum and chopped oily walnuts. Is it possible to cook real kharcho soup at home? With our step-by-step recipe and adherence to the recommendations, this is not only possible, but you will also get a delicious Georgian dish!

Ingredients:

For broth:

• Beef brisket - 600 g.
• Carrots - 1 pc.
• Onion - 1 pc.
• Cardamom - 2 boxes.
• Bay leaf - 2 pcs.
• Carnation - 4 pcs.
• Allspice is at the end of the knife.
• Pepper-peas - 4 pcs.
• Parsnips, horseradish, celery.

For soup:

• Tkemali sauce - 2 tbsp l.
• Kernel walnut - 1 glass.
• Rice - 100 g.
• Onion - 2 pcs.
• Garlic - ½ head.
• Greens: cilantro, dill, parsley - ½ bunch.
• Green basil - 3 leaves.
• Bitter pepper - 1 pc.
• Hops - suneli - 1-2 tbsp. l.
• Saffron - ½ tsp
• Salt, lemon and sugar to taste.

Cooking process:

1. Take the meat, rinse, dry with a paper towel and cut into pieces the size of a matchbox. Bones do not have to be cut. Put the beef in a saucepan and pour water, just cover the meat, place on the stove until it boils. Drain the first water, there may be harmful substances.
2. Rinse the meat and saucepan, fill with new water, add parsnips, celery, peeled and whole horseradish, onions and carrots. After boiling, remove the foam and add spices, salt, reduce the heat, but so that it gurgles. Cook for 2 hours, until the meat comes off easily from the bone.
3. Use a slotted spoon to remove the vegetables and spices from the broth. Divide the onion into 4 or 8 pieces and cut into strips. Crush the nuts in a mortar; homogeneity should not be achieved. Rinse the rice until the water is transparent.
4. Steam the saffron with boiling broth, cover with a saucer for 5-10 minutes. If this spice is not found, you can replace it with a mixture of paprika and turmeric powder.
5. Pour rice into the soup, add a pepper pod, boil and reduce heat.
6. Saute the chopped onion lightly. Fry the nuts in a dry skillet.
7. Add tkemali sauce to the soup. Transfer steamed saffron, season with suneli hops. Chop the garlic. Chop the greens finely and grind with salt.
8. When the rice is ready, add herbs and garlic to the kharcho. Keep it on fire for a minute and turn it off.
9. And now you need to try the soup and, if necessary, use salt, lemon or sugar to bring the dish to the desired taste. Let the soup stand and "walk" for 15-20 minutes and pour into bowls.

Bon Appetit!

A simple and delicious recipe for kharcho soup with tomato paste

Let's replace the cherry plum puree and use tomato paste, which will add the necessary sourness to the dish. There are no fried vegetables here, we can cook kharcho while preserving the maximum benefits of vegetables.

Ingredients:

• Beef - 500 g.
• Carrots - 1 pc.
• Long grain parboiled rice - 1 glass.
• Walnut kernel - 120 g.
• Onion - 2 pcs.
• Tomato paste - 3 tbsp l.
• Greens (parsley, dill) - 1 bunch.
• Garlic - 5 cloves.
• Ground coriander - 1 tsp
• Hops-suneli - 1 tsp
• Salt and pepper to taste.
• Bay leaf - 3 pcs.

Cooking process:

1. Boil the beef a little, rinse, rinse the pan well. Put the meat back, fill in fresh water, and cook for 1.5 hours.
2. Rinse the rice with cold water. Sort out the nuts from the debris and dry in a pan without oil for 10 minutes.
3. Peel the cloves of garlic and pass through the garlic, combine with the kernels of nuts and grind until gruel.
4. Remove the cooked meat from the bone, tear it into pieces and put it back in the pan. Add tomatoes to it and keep on fire for 10 minutes.
5. Cut the carrots into cubes and put in a saucepan, send the onions there, cut into rings lengthwise. Cook vegetables for 15 minutes
6. Next, add rice and nut dressing to the soup. After 10 minutes, add spices and peppers to the soup and leave to cook for 10 minutes.
7. Chop the washed and dried herbs, add them to the soup and let it simmer for 2 minutes. Soup, after cooking, it is important to stand for 15 minutes under a closed lid to acquire a rich taste.

Bon Appetit!

How to cook delicious kharcho soup with walnuts?

Walnut is an important spice ingredient in kharcho and gives the soup a spice. But tkemali, which are not so easy to acquire outside Georgia, we will replace with canned and fresh tomatoes, which will add the necessary taste and aroma.

Ingredients:

• Beef - 500 g.
• Cilantro - 1 bunch
• Walnut kernel - 100 g.
• Onion - 3-4 pcs.
• Chili pepper - 2 pcs.
• Greens (parsley, dill) - to taste
• Sunflower oil - 70 ml.
• Garlic - 3 cloves
• Coriander - 30 g.
• Salt and pepper to taste
• Canned tomato - 400 g.
• Tomato - 200 g.

Cooking process:

1. Rinse the meat and lower it into a deep saucepan, add 2.5 liters of water, put 2 heads of peeled and washed onions, whole chili peppers and branches of herbs and cook until the beef is tender.
2. Cut one onion into small cubes and finely chop the chili pepper. Fry in a saucepan in oil.
3. Chop fresh tomato finely and add simmer for 10-15 minutes. Remove the meat from the broth, strain it, and pour back into the saucepan.
4. Cut the beef into a medium dice, place with the vegetables and simmer a little.
5. Peel the garlic, add dry coriander and pour over 1 tbsp. l. sunflower oil. Chop cilantro finely and mix with garlic and spice.
6. Add the seasoning to the kharcho, stir and let it simmer further on the fire. Peel canned tomatoes, chop and add crushed nuts, cook for 10 minutes.
7. Leave the soup covered for 15 minutes while preparing the plates, rinse the herbs for garnish, in cold water and pour the aromatic kharcho into portions.

Bon Appetit!

Classic kharcho soup cooked in a slow cooker

For fans of the multicooker, this recipe is dedicated. If you want a richer soup, cook it on the bone, and just remove the meat and cut into pieces when it's cooked.

Ingredients:

• Beef pulp - 500 g.
• Walnut kernel - 70 g.
• Carrots - 1 pc.
• Rice - 100 g.
• Onion - 1 pc.
• Tomato paste - 1 tbsp l.
• Greens (parsley, dill) - 1 bunch
• Sunflower oil - 2 tbsp. l.
• Garlic - 1 clove
• Ground nutmeg and ground pepper - on the tip of a knife
• Salt to taste
• Hops - suneli - 1 tsp

Cooking process:

1. Rinse the meat and cut into medium pieces across the fibers. We put it in a multicooker, add 2.5 liters of water, close it and set the “cooking soup” mode.
2. Peel, wash and chop the carrots and onions into equal cubes. Chop the peeled garlic with a knife along with clean and dried herbs finely enough.
3. Blanch the tomato in 0.5 liters of boiling water, after making a cross-shaped incision, dip it in ice water for a minute. Remove the skin, transfer the pulp to a blender and twist in mashed potatoes.
4. Pour the rice into a sieve and rinse well under water, let the liquid drain. Sort out the walnuts from the debris and chop very finely.
5. Remove the cooked meat from the bowl with a slotted spoon and place separately. Strain the broth, and rinse the bowl, sauté the onions and carrots with butter in the frying mode for about 5 minutes.
6. Add meat to vegetables and fry for 15 minutes, add tomato paste, tomato gruel and simmer for 10 minutes. Pour the broth for frying, transfer the rice and small nuts and cook for 45 minutes with the lid closed on the "cooking soup" mode. Add spices, herbs with garlic and salt and turn off after 15 minutes. After 10 minutes, you can pour the aromatic soup into plates.
7. Kharcho is served with sour cream, onions and a slice of lavash or bread. You can put a plate of croutons on the table for those who like crunching.

Bon Appetit!

Delicious recipe for making kharcho soup with barley

The recipe for kharcho soup with barley came to us from Soviet times. The soup turns out to be hearty, and instead of tkemali sauce, we use tomato paste and adjika.

Ingredients:

• Beef - 500 g.
• Pearl barley - ½ cup
• Potatoes - 3 pcs.
• Bulb onions - 1 pc.
• Tomato paste - 1 tbsp l.
• Butter - 2 tbsp. l.
• Carrots - 1 pc.
• Garlic - 2 cloves
• Adjika - 2 tbsp. l.
• Greens to taste
• Ground red pepper - 1/3 tsp
• Hops - suneli (a mixture of dried herbs) - 1 tsp.
• Sour cream for serving - 2 tbsp. l.

Cooking process:

1. Place the pieces of beef in a deep saucepan, add water and cook until boiling, remove the first foam, and cook for 1.5 hours under the lid. After this time, add pearl barley, previously soaked for 6-10 hours.
2. Peel and wash the vegetables. Cut the potatoes into medium cubes and put in the soup, boil, remove the froth and cook for 10 minutes. Chop the onion, squeeze the garlic.
3. Melt the butter in a hot frying pan, add the garlic, and after a minute, add the onion. When an appetizing golden color appears - add, stir adjika and tomato paste, simmer for 5 minutes under a closed lid. Add grated carrots and simmer for another 3 minutes. Put the herbs and turn off after 3 minutes.
4. Transfer the frying to a saucepan and cook until tender for another 15 minutes.
5. Kharcho should be infused after cooking for 20 minutes. Put some meat in a plate, cover with soup and sprinkle with freshly cut herbs. Add 1 tsp. sour cream in a plate.

Bon Appetit!

Fragrant beef kharcho soup with tkemali sauce

One of the must-have ingredients of Georgian kharcho is tkemali sauce - these are dried fruits that can be purchased sooner in Georgia. Tkemali sauce with a pleasant plum sourness is an excellent alternative, it consists of cherry plum (sour plum) and acts as an excellent dressing for soup and meat dishes. Let's prepare this dish without nuts, because there are people who can't, but want to enjoy real kharcho soup.

Ingredients:

• Beef brisket - 700 g.
• Small tomato –6 pcs.
• Rice - 2/3 cup
• Onion - 2 pcs.
• Tkemali - 1 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Garlic - 5 cloves
• Basil and red pepper - ½ tsp.
• Salt - 1 tsp
• Parsley - to taste
• Hops - suneli - 2 tbsp. l.

Cooking process:

1. Cut the beef into pieces, cover with 3 liters of water and put on fire. Cook for 2 hours, constantly removing the froth. Add lavrushka 30 minutes before cooking and salt.
2. Remove the skin from the tomatoes, for this, make an incision with a cross and immerse it in boiling water, after a few minutes the skin will begin to flake off.
3. Peel the onion, chop finely and sauté in butter. Chop the tomatoes very finely and place with the onion.
4. Rinse the rice, remove the husk from the garlic and wait for the meat to cook. Strain the finished broth through a sieve, cool the meat, and cut into small pieces.
5. Place the rice in the broth for 15 minutes, return the meat to the pan, send the onions, tomatoes, spices, crushed garlic and tkemali sauce. We boil the soup for 10 minutes, and leave it to brew for the same amount.
6. Pour kharcho soup into bowls, add chopped cilantro and enjoy!

Rich beef kharcho with tomatoes

In this step-by-step recipe, you will learn how to make boneless beef soup, while getting rich kharcho soup with aromatic fat using lard. In this case, we will not add tomato paste, but confine ourselves to fresh tomatoes.

Ingredients:

• Beef pulp - 400 g.
• Salted lard - 30 g.
• Potatoes - 3 pcs.
• Rice - 4 tbsp. l.
• Onion (small) - 3 pcs.
• Fresh tomato - 500 g.
• Bay leaf - 2 pcs.
• Cilantro, parsley, dill - only 1 bunch
• Sunflower oil - 3 tbsp. l.
• Allspice peas - 3 pcs.
• Garlic - 3 cloves
• Hot chili pepper - 1 pc.
• Salt and ground pepper to taste
• Basil, hops - suneli - on the tip of a knife.

Cooking process:

1. Rinse the beef pulp, dry with a paper towel, cut into 3 cm portions in length. Make cuts not along the grain, but across. We put them in a saucepan, add 2.5 liters of water and cook for 1.5 hours, periodically removing the foam.
2. If the meat is store-bought, it is better to drain the water after boiling, rinse the meat and the pan to remove all unnecessary additives from the meat. Put the finished meat in a plate, and strain the broth through a sieve.
3. Peel the onions, cut into small pieces and fry in hot oil until golden brown. Add chunks of cooled beef immediately.
4. Pour the tomatoes with boiling water for 4 minutes, then dip them in cold water and remove the skin. Cut them into small cubes, place in the pan and simmer for 15 minutes.
5. Peel the potatoes, wash, cut into long sticks and put in the broth to cook. When it boils, transfer the pre-washed rice and the contents of the pan, salt and cook for 10 minutes.
6. Grind the salted bacon in a mortar, finely chopped with pepper, basil and suneli hops. Add more than half of the chopped greens and garlic pressed through a press. Pound everything well with a pestle. Add the spice to the soup for an instant, chic aroma.
7. Let the soup sit for 15 minutes to saturate all the ingredients and serve on bowls. Put some fresh herbs and 1-2 chili rings in a plate. Serve kharcho soup with unleavened pita bread or fresh flatbread.

Bon Appetit!