Harcho classic

Harcho is a famous soup of Georgian cuisine. Its composition according to the classic recipe includes rice and nuts. In Georgia, this dish is prepared on the basis of cherry plum puree. Harcho has unusual taste qualities due to such unusual ingredients. For preparation you can use beef or lamb. Preference is given to low-fat varieties of meat. Preliminarily, the meat should be rid of the fat layers and tendons.

Almost all components of the soup can be replaced by others - the taste of this will not spoil. For example, plum can be replaced with tomato paste, pomegranate juice or fresh tomatoes. In classic harsh always add a large amount of spicy spices. And in the finished dish - a lot of greens.

Rice is better to boil in a separate bowl, in order to get rid of excessive mealy. Then the soup will turn out to be transparent, and the rice will not turn into porridge.

Greens and garlic are put only after making soup, and after he has been brewed for 5 minutes. Thanks to this system the green looks fresh and there is no taste of cooked garlic. Carrots in a real harch do not put.

To improve the taste of this dish, you need to lightly fry the meat, and then cook the broth from it. After this treatment, the taste of soup is excellent. Do not forget to remove the resulting foam - this is a guarantee that the broth will be transparent.

Recipes for the preparation of such soup are very many. But many prefer it is classic.

Preparation of the hurcho takes a little time, but requires strict compliance with the prescription.

Recipe 1

It is advisable to take beef, perhaps cooking the dish and from mutton.

500 grams of fresh meat to wash well, cut into small pieces. Bay with cold water, we set to cook, during the cooking remove the emerging foam.

Grind 2 onions. A few cloves of garlic to crush or grind the back side of the knife.

Boil the meat almost until cooked, add the onion, garlic, half a glass of rice, half a glass of sour plums to the pan. Spices are added depending on the taste. We cook another 30 minutes.

2 tablespoons of tomato sauce or 100 grams of fresh tomatoes (finely chopped) fry in oil. Add to the soup a few minutes before the end of cooking. When serving a dish on the table, sprinkle with coriander greens, parsley or dill. Harcho is classic ready.

Recipe 2

Take 500 grams of lamb or beef. Wash meat thoroughly, divide into small pieces. Put the resulting pieces in a saucepan, pour 10 glasses of water and cook. Periodically remove the scum.

Cook almost until cooked, add 5 tablespoons of boiled rice and cook for about 5 minutes. 1 grate the onion head. Prepared onion fry with the addition of sunflower oil, mix with tomato sauce and put in soup.

5 minutes before the end of cooking, add crushed cilantro, rastolchenny garlic, 1 pod of hot pepper, salt and hops-suneli to taste.

Recipe 3

It will take 1 kg of beef. Meat is divided into small pieces, dip into cold water and put on fire. You need to remove the foam. 2 onions chop and fry with the addition of oil. 0.5 kg of tomatoes to clean, cut into small pieces. Tomatoes pour into toasted onions and simmer for 5 minutes under the lid.

100 gr walnuts to grind, mix with 1 tsp. Saffron, red pepper, 1 bunch of cilantro.

In the boiled beef broth, fill in rice croup, cooked dressing from onions and tomatoes, a mixture of walnut and spices. Stir thoroughly.

Cook until rice is ready, then cover with garlic, herbs, spices add to taste, cook for 2-3 minutes, remove from the plate and let it brew. Harcho is classic with nuts ready.

Bon Appetit!