- traditional bathhouse Georgian cuisine, as if it were prepared for its authentic vikonanna on the basis of three irreplaceable ingredients: yalovichini, that hairy mountains. We vrahuymo all traditions and tell you about those, how to cook the right kharcho from yalovichi.
Kharcho z yalovichini in Georgian
Ingredients:
- yalovichina (shmatok from a brush) - 500 g;
- chasnik - 1 head;
- greens (krip, cilantro, parsley) - 1 large bunch;
- walnut peas- 1 zhmenya;
- tkemali - 1/2 st.;
- qibulya - 1 pc.;
- carrot - 1 pc.;
- hops-suneli - 1 teaspoon;
- coriander grains - 1 teaspoon;
- baking pepper - for relish;
- rice - 1/2 tbsp.;
- strength, pepper - for relish.
Cooking
Yalovichina is washed, put in a saucepan and filled with 1.5 liters of water. We put the pan on the fire and cook the savory and rich broth, periodically squeezing the water from the surface, which is settled. As soon as the yalovichina is ready, the broth will slowly simmer, and the meat itself will be cut from the brushes and cut with great shmatki.
Now let's take care of the vegetables: we cut the cibula into cibulini straws, carrots - into cubes. We put the vegetables in the broth, and then we add tkemali with a rosemary 2 tbsp. spoons for 2 liters of broth. If you want to prepare kharcho a little red color, then add a tablespoon to the order tomato puree, or pasture. For the relish of kharcho with yalovichini with tkemali, you can buti sour, but you can adjust the relish by adding pomegranate juice, salt and pepper. As soon as the vegetables grow soft, we sip our rice and cook yogo 10 chills.
While the rice is being cooked, at the hub we grind peas and a bowl. We fill our soup with fragrant paste, and then we add spices, ground at the hub: hops-suneli, corinader and baking pepper. We cook the soup 5 chills at a weak boil, then we take the pot out of the fire, add the greens and cover it with a lid. Ready kharcho is guilty of infusing hot bi 5-10 hvilin, after which you can serve yogo to the table.
Traditional kharcho with yalovichini can be prepared in a slow cooker. Place the ingredients in the bowl of the multicooker and fill with water. Increase the attachment to the “Soup” or “Gasinnya” mode for 1.5 years, after which you will enjoy the miraculous relish of clumsy passion.
Recipe for soup with yalovichini
Yakshcho until tsyogo mi zvertali respect less on traditional recipe kharcho, then at once I would like to tell you about a larger modern version of this strave, yak, not marveling at its novelty, it inspires you with a bright relish.
Ingredients:
- yalovichina - 1 kg;
- rice - 1/2 tbsp.;
- pea hairs - 1/2 tbsp.;
- dried cherries - 1/3 tbsp.;
- paprika - ½ teaspoon;
- parsley, corinader - 1 bunch;
- roslinna oliya- 3 tbsp. spoons;
- qibulya - 1 pc.;
- seleri root - 1 pc;
- carrot - 1 pc.;
- bay leaf - 2 pcs.;
- dried pasta with alice - 10x10 cm pieces;
- tomatoes - 3-4 pieces;
- chasnik - 1 head;
- lemon juice - to taste.
Cooking
Before that, how to cook kharcho with yalovichini, yalovichina is filled with water. Varimo mitzny yalovichi broth, adding shmatochki celery and bay leaf. Ready broth protsidzhuєmo and soaked in a new piece of dry pasture with alice. Yalovichina is narrated with great little things and turned back at the broth.
Tomati is blanched, the skin is taken and quenched until the mouth is uniform. We season the soup with pasta and put carrots and cibula into new cubes. Let's add cherries. As soon as the vegetables become soft, put rice in a saucepan and cook quilin 10-12. We spread peas with a teapot and season with kharcho pasta. Add paprika, strong pepper for relish. We cook soup 10 khvilin, then add fresh greens and take kharcho from the fire. Before serving let the soup brew for 15-20 khvilin.
We’re not asking the gentleman to take the trouble to cook kharcho soup, be afraid that we’ll see not those who wanted to. With these recipes, it’s delicious to cook kharcho soup.
Kharcho is a national Georgian dish. Other soups of vines are distinguished by the same, which include shoes and yalovichina, tkemali and pea hairs. But if you don’t have any Georgian mashed potatoes with a hand, then don’t hurry to cook kharcho for later - you can replace the tkemali with pomegranate juice, tomatoes, don’t add peas. Variants of kharcho, like that of other soups, rich, that like yoga, cook leather, cook it yourself.
At tsіy statti mi rozpovimo about simple ways preparing a savory kharcho soup with yalovichina.
Recipe kharcho with yalovichina and tomatoes
Photo: kallorii.info
500g cow brisket
500g tomatoes
100g rice
4 pieces of cilantro and parsley
4-5 peppercorns
3-4 cibulini ripchastih
2 sprigs of crop
1-2 teaspoon cloves
½ hot red pepper capsicum or 1 tsp. ground
1-2h hops-suneli
1 hour salt
Cooking method:
How to cook delicious kharcho without tkemali. For fat yalovich, cut the brisket in pieces of 30g each, having cleaned the living and brushes, rinse, put into a saucepan, pour 8-10 bottles of cold water, bring to a boil, take out the pin, cook 40x until ready to drink. Scald the tomatoes with dill, remove the peel, puree with a blender, cut the cibula into pieces, brush it in an okremіy saucepan with olive oil or fat with 10x broth over medium heat. From the broth, take the m'yaso, add the yogo to the cibula in the other pan, cover it with a lid, put out 15 min, and the broth from the m'yasa should be drained. Add tomato puree to the meat, then 10-15 min, pour in the broth, bring to a boil, boil the rice, cook 20 min. 10 hours before the end of the cooking, season the soup with a fortified teamaker, hot pepper, finely chopped greens, hops-suneli, laurel, silla. If the soup is ready, take out the bay leaf.
Recipe for cooking Kharcho soup with adjika
Ingredients:
2.5l vodi
500g yalovichini
30g rosemary olive
2-5 cloves in a bowl
1 cibulin and bay leaf
½ - 1 bottle of rice
1 st. tomato paste
1-3h adjika
1 hour tkemali
strength
greenery
Cooking method:
How to cook kharcho with adjika and tkemali. Rinse and prepare the meat coarsely cut, pour cold water, Bring to a boil, remove the pin, cook on a minimum fire for 1 hour. Detail tsibula, chasnik, greens, wash rice. In a frying pan in oil, brush the cibula and add її to the soup until meat at once with rice, boil rice for 20-25 minutes until cooked, season the soup with laurel, adjika, tkemali, tomato paste, sill, cook 5 times, clean from the stove. Fill the prepared kharcho with chopped greens and trimmed by a watchmaker, taxes.
soup recipe
Ingredients:
7l water
200g tomato paste and rice
5 cibulin
3-4 heads for a watchmaker
4 tomatoes
1 press of peas, lemon, a bunch of cilantro and parsley
2st. pomegranate juice
for 1 hour utskho-suneli, hop-suneli and licorice ground red pepper
½ tsp hot crushed pepper
shmatok yalovichini for brushes, yalovichi ribs
Cooking method:
How to cook spravzhnє kharcho at Kazan. Soak the rice in warm water. Cut the ribs on the okremі shmatochki, wash and put the meat at once on the tassels in a cauldron, pour water, cover with a lid, kindle the fire under the cauldron, bring to a boil, then boil the stezhit, sob the soup boils slightly, on the middle fire, take the pinu, cook for 1 hour, add 2 bay leaves, clean cibulin and add salt. Slice the cibula with pivkiltsy, then in a frying pan or another cauldron in fat, broth from the first cauldron to the animal, adding tomato paste, mix, quench until soft, do not lubricate. Chop the greens without nadto drіbno, scald the tomatoes and take the peel, wedge the lemon out of the lemon, drіbnіt narіzat the tomati, z'єdnati, trim the hour for the help of the press (obov'yazkovo), add to the sumishi, then add the change not even the woody mountain, pomegranate , spices - uchi - and hops-suneli, licorice chalking hot pepper, mix, rozminayuchi tidy up the cold. At the cauldron until the broth is ready, boil the rice, mix, cook for 40x, add the sauteed cibula, salt, bring to a boil with constant stirring, boil for 2-3x, put cold adjika, bring to a boil again. Clean up the firewood from the cauldron, get rid of only the vugill, what is smoldering, close it tightly with a lid, sweat the kharcho on the vugill 30xv and the soup is ready!
The preparation of kharcho, especially in the rest of the day in Kazan, is not so simple on the right, but it is not foldable to the impossibility of mastering it at the first sight. Respectfully dorimuyuchis in the recipes krokiv, you obov'yazkovo prepare savory kharcho soup, good luck!
Video recipe for cooking
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In this article, there will be considered a few options, how to cook kharcho, a classic recipe from yalovichi, to make it simple and convenient for all the motherland. It will become the favorite soup on the table of everyone who is not familiar with Georgian cuisine.
Recipe for spravzhny kharcho with yalovichini
The recipe for kharcho with yalovichini includes the following ingredients
- 300 g of meat with brush;
- 2.5 liters of water;
- 1 cibulin;
- 1 carrot;
- Roslinne oil;
- 3 or 4 tablespoons of tomato paste;
- 300 grams of potatoes;
- 1 tablespoon hop-suneli;
- V_d 3 to 5 cloves in the hourglass;
- Dribka crushed pepper.
Yak cook
At the pan, pour the necessary amount of water. Then we put the meat on the brushes, after which we put the pan on the bow of a small fire. Cover with a lid. After that, as soon as the broth boils, it is necessary to take out all the pinu that has broken in, make the fire less and continue cooking for 1 year. After the end of the appointed hour, the meat broth is robbed through a sieve into another pan. Nezabar it is necessary to add to the decision of the components of the strain.
I’ll wash it in front under splendid water and cut the peeled potatoes into small cubes after the size. Add yogo to boiling broth, after the described procedure is required to prepare the soup. You can also cut potatoes into sticks, prote, cubes.
Healthy rice, not ripened earlier, put in a drushlyak, rinse for help with running water. We pour the water more gently, we immediately correct the rice at the boiling kharcho. Relatively mix so that the rice does not stick anywhere and does not become sticky. Here you can’t see rice at the sight of great grains or a steamed look, shards of soup do not have the required relish of that consistency.
Rice from potatoes continues to cook. Sob not to waste the hour, it is necessary to put on the grease, as it is not just the basis, but the savory part of the passion. It itself shows the relish of kharcho, the classic recipe from yalovichi transfers an offensive type of lubrication: the cibulina is spiced in some handy way, it is poured into a frying pan, as it is smeared in front with an olive, the best of Sonyashnikov. If the cibula is oiled, then add the carrot. With this, the won can be rubbed on the great third. We spread the carrots shortly, until half done. The frying for soup kharcho іz yalovichini is ready to drink.
Let's start an important stage - adding various spices to the soup, which is ready to be prepared. In this season, they have hop-suneli, as well as black pepper in a chalky look. Dodaemo tomato paste, for kharcho z yalovichini, for the recipe, you need pasta satsebeli. The whole mix, which is viyshov, is mixed with frying pans and extinguished with a stretch of 5 quills, for an hour of which one does not forget to stir periodically to remove the required consistency. If you don’t want to go to the store for pasta, you can make pasta with tomatoes. For whom you need to remember, cut like a cross, trim sprats of quills in sprinkling. Let's take the skin off and trim the tomato in the paste.
We rub the hourglass on a dry third, or we press it under pressure. Masu, which came out, is put into the lube and mixed. If everything is ready, sumish virushay in kharcho, in parallel, everything is mixed from it. It is necessary to cook until the moment when potatoes and rice are ready to be cooked at the necessary station. The next fragrant and sweet savory soup kharcho for a classic recipe will be cooking.
Classic version of Georgian kharcho
For this recipe for soup with yalovichini, you need the following ingredients
- 600 g of yalovichi meat;
- 1 cybulin of great roses;
- 150 g rice with dry grains;
- 5 medium cloves in the hourglass;
- 60 grams of Georgian tkemali sauce;
- 120 grams of hairy peas;
- A teaspoon of spices hops-suneli, collected without weights;
- Strength and pepper for relish.
How to get ready
- At the saucepan, 3 liters of water are poured, then we add meat sliced \u200b\u200bin average for the size. If it is necessary to reach for a transparent broth, then it is necessary to know the kick, which is to be settled, for an additional noise. Cooking meat requires approximately 90 hvilin, so you can reach a rich relish and richness.
- Put tkemali sauce in the soup. It is necessary to grow with this rozrachunk, so that the broth will be sour. It is necessary to determine the amount per eye, for which the recipe has enough 60 grams.
- Pressed with a knife, or else under the pressure of the cibulus, as if after that we cooked the pivgodini.
- Pea hairs are smeared without oil. We start rozshtovhuvati їх at the foot and add it to the soup.
- Rice is thoroughly washed under water, poured through a masher, and added to soup.
- Dribno narizaemo or tisnemo chasnik, thrown into kharcho.
- In the process of cooking, after adding all the ingredients, add strength and chalking pepper, continue to cook 8 more quills on the right fire.
- Leave the stove on the stove and give it an hour to brew kharcho.
Strava is served hot, adding cilantro to the beast for flavor, you can add sour cream.
Original variation of kharcho
ingredients
- Shovel from yalovichini 1 kg
- 4 heads
- 20 grams of olive oil
- 100 grams of dry rice
- 3 tomatoes
- Rіzna greens for relish
- Spice hops-suneli for relish
- Strength, in addition to the sea, to the relish
- grind pepper for savor
Cooking hour: Approximately 2:00.
Yak cook
- Narizaemo meat like cubes, about half the size of a box of syrniki. Wedpravlyayemo m'yaso near the water and bring it to half readiness.
- It is possible to milk the cibula finely and grease it on vershokov oil until the moment when you become a golden eye.
- We put on a frying pan with tsibuleya yalovichin, like they took it out of the broth for additional noise, smeared dodatkovo from five to seven quills.
- We put the meat with the cibulei in the pan and weddle the amount of water there (it is necessary approximately three times more, lower meat). We put the pan on the middle mode of fire. If the moment comes for the water to boil, we change the fire and continue to cook 30-40 quills, with singing breaks, kicking.
- Then we take the pan from the stove. Another secret of this recipe is not to put rice at once with soup, but to cook yogo okremo and immediately after that throw it into the soup. In this way, you can try to finish an unacceptable gluten bite.
- After the rice, to take away the sourness, add peeled rinds and plum tassels to the soup, tkemali or tomato sauce. Tomatoes that have ripened and have a beautiful juiciness, we can see them in the sprinkling, we take the skins from them and thoroughly crush them with a spoon.
- We add spices of hops-suneli, strength, chalking black pepper to the soup, everything is brought to a boil and it is continued to cook for about five minutes. If the hour has come to pour the soup into bowls, then rich greens are added.
Dekou already befits prunes. For the first dish of wine pidide, it is optimal, it is enough to skewer yogo with dry pieces. It is also miraculously suitable for finely crushed hairs of peas. Zavdyaky to the products described above, the soup fills with special relish. Ale, it is necessary to guess that here everything is likened to people like savory people, as if preparing grass, so the ingredients are not obov'yazkovymi.
More importantly choose harn yalovichin, main ingredient in soup classic recipe. It is better to choose a yakomog younger than meat, it can be richer in more softness, lower meat has grown up. You can resurrect yogo for zabarvlennyam, in the young m'yasі perevazha yaskravo-chervony vіdtinok.
M'yaso in the soup may be soft, obviously, we'll pickle it. The bay leaf is especially good, which gives the meat a special relish when marinated.
Don’t forget about those who would be more brown to add greenery, especially to a young watchmaker, how to add a special flavor to the Georgian kharcho soup. Try to prepare kharcho for this recipe and you will definitely like it.
Success in cooking soups!
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The classic recipe cannot be replaced by other ingredients, but standard components for kharcho are included in the warehouse. If there is no such element, then you will spend your gusto, that grass itself cannot be called national. Otzhe, what are the main components for preparing kharcho? The most important is yalovichina, without any special mention of the traditional soup. It is necessary to add tkemali to the broth obov'yazkovo. The remaining main ingredient is pea hairs, the stench will be added for more Georgian countries. How to prepare a classic kharcho, I will describe below and show in the photo.
An hour, spent on the preparation of a loan of less than 2 years, with which you will be active, it will be close to your first year. For the variety of ingredients, you can zarahuvat up to the middle class. 100g of soup has 65 kcal. Respectfully, our recipe is for 8 servings. Now let's move on to the preparation itself.
Kharcho - a classic recipe
Ingredients:
- 0.5 kg not more than fat yalovichini.
- 400 g tsibuli.
- 10 gіlochok cilantro and parsley.
- 4-5 teeth in a watchmaker.
- 100 g of purified hairy peas.
- 250-300 g of tomatoes.
- 0.5 tsp kmin.
- 1-2 tbsp. corn boar.
- 100-150 g rice.
- 3 liters of water.
- 150 tkemali sauce.
- 1 st. pale olive.
- 2-3 pcs. bay leaf.
- 5 items. stuffed pepper.
- half a cayenne pepper.
- Give strength to your taste.
Cooking:
2. Pour the brisket on fried shmatochki up to 30 g to cook goulash from them. Take a saucepan for 4 liters of water and move the meat there, pour 3 liters of water over the brisket.
3. Put the pot on a strong fire to boil. If so, on a small fire, the soup is to be cooked for about 45 hvilin or more. Follow the pin, clean up hour after hour.
- The process of cooking is stale in the quality of the meat and its freshness. If the creature was young, then get ready to get richly shvidshe.
- After 20-25 quills, add bay leaf and trochs of stock pepper to the broth, to give the broth a pleasant aroma.
4. Look at the tomatoes on the other parts. We will not need the skin, it will be necessary for him to clean it. So that it was light and easy, it is necessary to nick the vegetables and place them in the okrip for 10-15 seconds, then you can easily peel the scruff.
5. Now take a sprat of medium cibulins about 5 pcs. and call it even better. Let's sweat the cybula and smear it on the heated olive, so that it knows a little goldenness.
6. Add the last thing to the pan kukurudziane borosno and sliced tomatoes.
7. Mix the sprat rice once and put it near the frying pan. Check, the docks of the masa will be extinguished close to 7 whilins.
8. Kernels of gorіhіv will be needed without relinings and zipper. Trim them on dry shmatochki, but do not grind them into powder.
9. Wash the greens and cut.
10. Vm_st frying pan visipati near the pan.
11. Add the sauce, then boil the soup for 10 strands.
12. After tkemali, add details of the kernels of the mountains.
13. It is necessary to strangle the cleansing hour at the hub at the same time with seasonings.
14. Put the chasnikov's masa in the soup, then add some strength. Rice is to be boiled well, there are about 10-15 quills on a chain.
15. Make a palnik and add greens, which is left out.
Your soup is ready now! Let the youmu brew for a bit, and then serve it on the table. For tradition, the grass is served hot.
Soup kharcho in multivartsi (video)
Multicookers often move from police to shops at home to the master. To whom it is simple to explain: the stench is light in the vikoristan, it saves an hour. So let's talk about those who make kharcho soup at the multivartsi. If you pair the soup with the usual cooking option, then you won’t see any special powers.
Ingredients: 
- 0.5 kg of meat yalovichini or veal.
- 1 large carrot.
- 2 pcs. tsibuli.
- sprat of Bulgarian peppers.
- tomato for taste
- trimmed greens.
- 2 pcs. great potatoes.
- refined oliya.
- 2 watchmaker's heads.
- obsjag rice dorіvnyuє obsyagu flasks from the multicooker.
- strength and spices for your taste.
Cooking process
1. It is necessary to pierce the shoulder on the dribni shmatochki yalovichi. Pivkiltsy pierce the cibula. Carrots are grated on the great third. For cubes of medium size, add licorice pepper that potato. Then we need to take up the preparation of rice. Just take it, even though it is necessary to promit the starch sprat once, and according to the Georgian rules - 7 times.
2. Start your multicooker, select the “Vipichka” item, after which pour the oil and put the yalovichina. Let the meat be lubricated with about 20 or more quills. Sip the cibula, continue lubricating another 10 quills, then sip the carrots and peppers. Start the same mode again for 15 minutes.
3. Our base is now ready for soup. Now we add potatoes and rice to the multicooker, add the maximum amount of water, add spices, start the “Extinguishing” mode and check for about 2 years. Salt 15 minutes before the end.
4. It is customary to serve soup on the table - Kharcho at once from a brewed teapot and greens. At the heart of the classic Georgian recipe different fruits can be served before the table. If you wish, you can add a lemon, but try it yourself, even if you can go too far with it.
As we have described earlier, whose recipe may look a little more like a classic, but be it the master herself, you can add what you add, and what you tidy up. Other recipes with cock and other analogues, all the same, we talked about the classics with yalovichina. All delicious!
We will be more than pleased, so you can independently make classic kharcho for our recipe!
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- 300 g yalovichini,
- 1 large head of a cybuli,
- 2 medium sized potatoes,
- 5 st. rice spoon,
- 2-3 cloves of the watchmaker,
- bunch of green
- tomato paste,
- strength, pepper for relish.
Cooking process:
Meat is placed in a saucepan with 2.5 liters of water, brought to a boil, known to kick, salted and cooked for close to a year. Let's winyavshi ready m'yaso, protsidzhuemo broth. Zamіst yalovichina can vikoristat mutton.
We put the broth on the fire and bring it to a boil. At this hour, we clean the cibula and cut it with a small cube. After boiling the broth, we put the cibula into the pan.
Relatively imitu potatoes are peeled in the form of skins and cut with a medium cube. We put the potatoes in the broth next after the cubuli.
Maizhe at once with potatoes, add rice to the pan. Ale before tsim yogo you need a sprat of time to promit in cold water. Relatively mixed in the casserole and overcooked about 10 quills.
For the whole hour, I will prepare the ingredients. The watchmaker is cleaned from the shell, rubbed on a fine third, or passed through a press for the watchmaker.
Chilled meat in the form of brushes, meat is cut on the middle shmatochki.
Greenery, in this vicarious season, crepe, spolіskuєmo, dried with a paper servlet and dribly rіzhemo.
In front of the fire, we put greens and a bay leaf, more whilin-friend, and everything is ready!
You can serve kharcho soup with yalovichini in a bowl, but if you let it stand, then the flavor will be even greater.
How to cook kharcho from yalovichini rozpovit Regina, recipe and photo of the author.