Kharcho appeared in our kitchen during the Soviet era and quickly earned popular recognition, the recipe is simple, the soup is spicy, rich, and rare foods are not required.
The classic recipe was included in the obligatory assortment of all catering, even the beloved concentrated soups were produced by many, and it was the kharcho that was bought up first.
When serving this dish, do not forget about greens - parsley, young onion feathers, cilantro and dill must accompany the kharcho prepared according to any recipe.
The original Caucasian adjika is served in separate outlets, it is her authentic set of spices that allows you to get a real, "signature" taste.
Kharcho in a slow cooker - basic principles of cooking
• Traditionally, Georgian national kharcho soup is prepared from beef, but in modern cooking it is cooked from almost any type of meat and even fish.
• It is best for kharcho in a slow cooker to take meat with stones and a small amount of fat on them, the fish is preferably large and oily. In this case, the soup will turn out to be rich and satisfying. In a diet, low-calorie kharcho, meat is not put.
• Wash the meat before putting it into the bowl and cut it into small pieces, which are then fried with chopped onions and carrots in the "Baking" mode, add spices, spices, and other necessary ingredients indicated in the recipe. Pour water and, transferring the multicooker to another necessary mode, continue to cook until the signal.
• Mandatory components of any kharcho in a slow cooker are tomatoes and spices.
• Tomatoes are suitable both in the form of tomato paste, and fresh, which are peeled and then crushed in mashed potatoes, through a meat grinder or on a grater.
• Seasonings are put at your discretion and according to your own taste preferences, traditional kharcho - spicy soup.
• In order to fill the dish with a special flavor, do not be afraid to add nuts, wine, chopped garlic, and, almost without fail, hops-suneli.
• Serve kharcho with sour cream and lots of herbs, which are also dipped in crushed form in the soup at the end of cooking.
Harcho chicken soup in a slow cooker with rice
Ingredients:
• 0.5 kg of chicken thighs;
• 120 grams of sweet pepper;
• one large carrot;
• head of sweet white onion;
• 150 grams of rice;
• three medium-sized potatoes;
• 30 grams of tomato puree.
Cooking method:
1. On the slow cooker, set the “Baking” mode and, adding a little refined oil, fry the chicken thighs chopped in two with tomato puree, finely chopped onions and finely chopped carrots and peppers. Fry no more than 10 minutes.
2. Put the potatoes cut into small slices, pour in the washed dried rice, add a bay leaf and pour everything in two and a half liters of filtered water.
3. Salt and cook for 50 minutes.
Kharcho in a lamb multicooker with wine
Ingredients:
• one kilogram of lamb on the bone, ribs;
• half a glass of quality, steamed rice;
• 2 sweet onions;
• 1 large carrot;
• two potatoes;
• two medium tomatoes;
• 8 cloves of garlic;
• 1 tsp freshly ground coriander;
• 50 ml of Cabernet;
• hot red pepper - a small pinch;
• 4 peas of black pepper.
Cooking method:
1. Spasser in the "Frying" mode in vegetable oil, finely grated carrots and finely chopped onions to a tender amber color and put the frying in a separate bowl.
2. When washing, remove excess films from the ribs, cut large ones.
3. Pour a little unrefined oil into the dry capacity of the multicooker, lower the ribs with the fat down, and without switching the mode, fry the ribs for 4 minutes, then turn them over and continue for the same time on the other side.
4. Put the sautéed vegetables back into the bowl, pour in the wine, add the coriander crushed in the mortar, peppercorns and hot pepper, stir well.
5. Grind tomatoes in a meat grinder, you can use a blender and pour the tomato mass into the fried ribs.
6. Pour 2 liters of purified or boiled water, pour rice washed in water and chopped potatoes into small cubes and cook for an hour and a half, putting on the "Stew" panel.
7. When the processor stops, add finely chopped garlic and a portion of chopped cilantro, close and let the kharcho stand in the multicooker for 15-20 minutes.
8. Serve by sprinkling with the remaining green cilantro.
Kharcho in a slow cooker made with beef and nuts
Ingredients:
• 400 grams of beef, sternum;
• large onion;
• a full multi-glass of rice, without a slide;
• one hundred grams of peeled walnut kernels;
• 3 cloves of garlic;
• 4 whole peas of pepper;
• 1/3 teaspoon ready-made seasonings "hops-suneli";
• Tkemali sauce to taste.
Cooking method:
1. Cut the washed piece of meat into small portions and, putting the oil in the multicooker poured into the cooking pot, fry for half an hour on the “Baking”.
2. Without changing the mode, add the onion, cut into small pieces, and fry for another ten minutes.
3. Then add garlic, crushed nuts, thoroughly washed rice and spices into the “saucepan”.
4. Add tkemali, salt and bay everything with hot purified water, two liters, cook by switching “Fry” to “Stew” for one hour and forty-five minutes.
Kharcho in a slow cooker with barley
Ingredients:
• 0.5 kg of paired young veal;
• half a glass of pearl barley;
• 1/3 teaspoon finished "hops-suneli";
• three small potatoes;
• two large garlic cloves;
• a large head of white onion;
• 30 grams of tomato paste;
• 60 grams of adjika;
• red pepper on the tip of the knife.
Cooking method:
1. Set the processor to the "Frying" or "Baking" mode, put the melted butter in the cooking bowl and fry the garlic crushed with a knife for two minutes.
2. Add the onion, chopped into small cubes and spasseruyte until tender golden color.
3. Then put the tomato paste, adjika, suneli hops and, after mixing well, continue cooking for another two minutes. Put the contents of the multicooker in a separate bowl, rinse the bowl and put the meat cut into large pieces into it, pour water.
4. Switch from the previous mode to "Extinguishing" and cook one and a half hours.
5. Then open the lid, dip the chopped potatoes, sorted and washed pearl barley into a bowl in small pieces.
6. Add the previously cooked frying and continue cooking in the same program for another twenty minutes, until the cereal is ready and the potatoes are softened.
7. Pepper with red ground pepper and let the kharcho stand in the slow cooker for 5-7 minutes.
Fish kharcho in the multicooker
Ingredients:
• 400 grams of pink salmon;
• a small head of white sweet onion;
• medium-sized carrots;
• two large fresh tomatoes;
• 20 grams: peas, lentils, dry rice:
• parsley root;
• two small cloves of garlic.
Cooking method:
1. In a slow cooker, cook the washed and cleaned fish until cooked.
2. Take out the fish and cut it into small slices, and strain the broth through the gauze spread on the sieve.
3. Pour vegetable, unrefined oil into the cooking pot of the multicooker, add carrots and chopped onions, chopped into strips, and fry on the “Baking” until the onions are transparent and the carrots soften. It will take about ten minutes.
4. Add chopped garlic, put the grated peeled tomatoes and continue to fry while stirring for another five minutes.
5. Pour in the broth, dip fish slices into it, add parsley root, a mixture of cereals.
6. Change the mode to "Stew" and cook fish kharcho in a slow cooker for an hour and a half.
Diet kharcho in the multicooker
If you adhere to a low-calorie diet, often there is a desire to diversify the table with something sharp, salty. Try to cook diet kharcho soup, this wonderful dish can be lean.
Ingredients:
• one hundred grams of rice;
• three heads of onion sweet onions;
• 100 grams of chopped nuts;
• 60 g of tomato, undigested pasta;
• leaf of lavrushka;
• to taste: "hops-suneli", pepper "Chili" and salt;
• two small cloves of garlic.
Cooking method:
1. Thoroughly chop onions, it should not be felt in the soup.
2. Peeled walnuts also chop or finely chop the pestle in the mortar.
3. Sort coarse-grained rice, rinse well under water and, having thrown back into a small colander, dry.
4. Put onion, walnuts, rice dried from water in a cooking bowl, add seasonings, lavrushka, salt and pour boiling water.
5. Pour two tablespoons of refined vegetable oil into the water and, having closed the lid, turn on the multicooker for “Soup” and cook for twenty-five minutes.
6. While preparing the kharcho, peel the garlic and chop it finely. If desired, take fresh parsley, and also finely chop.
7. At the beep, open the lid and, after pouring finely chopped garlic and herbs into the soup, let the soup gain flavor for about ten minutes.
Kharcho in a slow cooker - tricks and useful tips
• So that rice does not turn into porridge during cooking, choose its coarse grains, and do not soak before cooking.
• On the contrary, pearl barley must be soaked in advance, and only then added to the soup.
• It is best to cut the meat immediately in portions, and chop the bones, then they will give the broth all their juice and it will turn out to be more rich.
• If you have lamb ribs, or bones with scraps of meat, then the soup will be almost classic.
• To argue about which cereal is suitable for kharcho is best possible endlessly, if possible - choose the optimal one for yourself. Rice, barley, peas - the most popular in this recipe.
• It is recommended to salt the kharcho carefully and, unless specifically agreed upon, at the end of cooking, since the added tomato paste is salty itself, and you can salt the soup.
• Potatoes dipped in soup before adding acidic ingredients will be cooked much faster.
• After adding greens to the soup at the end of cooking, grind it a little in the "Stewing" mode or insist with the lid closed for about ten minutes.
