Georgian soups: recipes with photos. Georgian chihirtma soup from chicken

Those who have once visited Georgia in their lives, always remember about this country the most pleasant memories. They relate, among other things, to its national cuisine, which has a thousand-year history. It contains a lot of original dishes from meat and vegetables, which is rich in Georgian land. And they all have an excellent taste that is hard to forget. In addition, some Georgian soups, for example, hashi, are an excellent remedy for a hangover, and a sour-milk voodoo helps to satisfy hunger in the heat.

Features

As in the kitchens of other southern countries, in Georgia an important role is played by greens and spices, so many dishes are sharp enough. At the same time, a significant part of the territory of Georgia is occupied by mountainous regions, where it is quite cold in winter. That's why its residents like hot and rather fatty soups on meat (beef, lamb or chicken) broth. They are usually cooked with tomato or vinegar dressing, often with flour and eggs. At the same time, garlic and walnuts, a lot of coriander, parsley, tarragon, dill, basil and other greens are often included in recipes.

Along with meat, vegetable Georgian soups are very popular. No less tasty and first dishes based on dairy products, for example, matzoni. So, in summer in this country is very popular odeuh, which resembles our okroshka, but with cold lean meat.

Georgian Chihirtm Soup

If the house has a little chicken meat, and guests come to you, then you can serve the first delicious food with a lot of fragrant greens. Georgian soup is prepared quite simply. To treat 8-9 people, you will need:

• 400 g of chicken;
• a little sugar;
• 1 peeled onion;
• 1 tbsp. L. Flour (with top) and as much white wine;
• 1 small carrot;
• 2 eggs;
• On a small bunch of dill, cilantro and parsley;
• salt;
• 4 cloves garlic;
• freshly ground pepper.

Preparing the Chihirtm

Georgian chicken soup is starting to be cooked from its chopping into small pieces and boiling in 2.5 liters of water.

Then:

• Chicken meat is taken out;
• The peeled carrot is rubbed on a large grater;
• Onions are cleaned and cut;
• Beaten eggs, grinded with flour, add lemon juice (white wine) and 2 tbsp. L. Broth;
• Garlic is passed through a crush and, together with vegetables and finely chopped herbs, is sent to a boiling broth;
• Put there boiled meat;
• Pour in the egg refueling;
• Season with salt and pepper.

In some variants of cooking this dish a minute before the removal from the fire, a second jet is poured into the chihirtma into a second beaten egg and quickly stirred to make flakes appear in the soup.

Hashi

Some Georgian soups, the recipes of which are presented in this article, are present in the kitchens and other peoples of Transcaucasia. However, in each of them the dish has its own flavor. For example, hashi in neighboring Armenia is called hash, it is cooked without milk and served with dried pieces of pita bread, garlic, rubbed with salt, and with a white radish.

To prepare the Georgian version, you will need:

• 2 tooth. Garlic;
• black pepper;
• 1 kg of beef scar ;
• 1/2 kg of beef leg;
• Half a glass of milk;
• salt;
• 200 g of Georgian white bread.

Preparation of hashi

Some Georgian soups are prepared for a very long time. However, the record holder in this issue is certainly hashi. It is prepared this way:

• The beef leg is singed over the fire, thoroughly washed, the hairs removed and soaked in cold water in a deep bowl;
• The same is done with scars, which are not cut and kept in a separate bucket;
• After 12 hours or more drain the water, feet are again washed, scrape and put in a pan with cold water;
• Repeat the same procedures with the scar, which at the end is cut and put in a separate cookware;
• Both pots set fire and boil us;
• Change the water;
• Again put both dishes on fire and boil (legs - 6 hours, and a scar - 8);
• Mix the contents of both saucepans;
• Continue to cook over low heat, evaporating the liquid;
• White bread cut into pieces and soaked in milk;
• Waiting for the liquid from the soup to be half evaporated;
• Put there bread soaked in bread;
• Cook for about 30 minutes until the soup is white;
• Add boiling water to the pan;
• Dovarivayut an hour and a half.

Serve the hashi along with salt, pepper and crushed garlic so that everyone can put as much seasoning as he wants.

In some regions of Georgia, soaked bread is not put in soup, but served in a separate dish, like sour cream for borsch. Hashi eat only hot, early in the morning, and washed down with vodka and Borjomi. It is believed that it is very useful for people with fractures, as it speeds up the fusion of bones.

Simple bosartm

This Georgian lamb soup is prepared from a minimum of ingredients. Required:

• 500 g of fat lamb meat;
• salt;
• 200 g of onion;
• A few twigs of green cilantro;
• freshly ground pepper.

Prepare bosartmu this way:

• Cut the meat in small pieces and, after washing, pour it with cold water;
• Put the mutton to boil on a small fire, removing the foam;
• After 2 hours half-finished meat is taken out of the broth;
• Onions are cut, put in another pan and stewed with fat, which was removed from the broth, until red;
• Shift the meat to the same place;
• Stew it with onion for 10 minutes;
• Poured strained broth;
• Salt and pepper;
• Add the chopped cilantro and give a boil.

Chicken Soup with Tkemali

One of the features of Georgian cuisine is the widespread use of fruit sauces. These include Tkemali, which is prepared from plum of the same name with the addition of garlic, salt, special mint fooled and red pepper.

This sauce gives the dishes a piquant, sour taste. For example, with its help you can prepare a hearty Georgian soup from chicken with potatoes and rice.

The following ingredients will be needed:

• 1 medium-sized chicken carcass;
• 100 g of rice;
• 1 onion head;
• 4 potatoes;
• On 1 piece. Peppers and carrots;
• 100 g of tkemali;
• Dill and greens of celery;
• salt.

Like chihirtma, Georgian chicken soup with tkemali and rice is cooked quite quickly. The order of its preparation is:

• Chicken carcass pour 7 glasses of water and cook, constantly removing the foam from the broth;
• 10 minutes after the beginning of the boiling of water, a whole peeled onion, celery and carrots cut into it are put into it;
• The prepared chicken is taken out of the pan, it is salted from the inside and out and cut into portions;
• Broth filter;
• Add washed rice to it;
• Salt;
• Cook until rice is ready;
• Add tkemali, finely chopped greens, crushed garlic, crushed peppers and chicken pieces;
• Serve the soup to the table, sprinkled with cilantro.

Soup kharcho (a real Georgian recipe)

Under this name in restaurants around the world serve anything, just not the dish that it designates. So, very often they cook kharcho from lamb, whereas its basis - according to the traditional recipe - should be beef. In addition, it should include a sauce of plum - tklapi or tkemali.

A real Georgian soup can not be imagined without pounded walnuts, which give it a unique, special taste.

In addition, the composition of this dish, if taken 1 kg of beef, should include:

• 2 cloves garlic;
• 1 tbsp. L. Tomato paste;
• On ½ st. Sauce from plums, rice and nuts
• On 1 piece. Carrots and onions;
• Seasonings (hops-suneli, salt, red hot pepper, bay leaves).

Cooking of soup kharcho

Preparation of this Georgian dish is carried out in the following sequence:

• Beef (better veal) is washed, poured cold water and cook for an hour and a half, removing the foam;
• Finished meat is transferred to a separate bowl;
• Broth is left on the fire, salt and poured washed rice;
• Onion shred and dressed in oil, add grated carrots;
• Before removing dishes from the fire with fried vegetables, mix them with tomato paste;
• Walnuts slightly grind in a mortar;
• Shift them and onion-carrot dressing into the soup;
• Cook for another 10 minutes;
• Add to the soup all seasonings, as well as crushed garlic and chopped greens;
• Take traditional Georgian soup from the fire and cover it with a lid and allow to stand for 3-5 minutes. They eat hot, with national rye bread.

Megrelskoe kharcho

Despite the fact that Georgia is a very small country, there live several dozens of peoples and nationalities, each of which has its own cultural traditions. For example, some Georgian soups, recipes with photos of which are presented above, Megrels are prepared quite differently. So, in the food they put:

• 1 kg of veal;
• 250 g walnuts, better recently recently ripped;
• 2 bundles of coriander;
• 3 onion heads;
• salt;
• 250 grams of Megrelian adzhika and white dry wine;
• 2 tbsp. L. Tomato paste;
• 1 tbsp. L. Imeretian saffron and hops-suneli;
• 2-3 pinches of ground coriander;
• 50 g of butter;
• pepper.

Preparation of Megrelian Kharcho

Many Russians like rich Georgian soups. Recipes with photos help to easily prepare them, of course, if you have all the necessary seasonings. For example, you will not have any problems with welding Megrelian kharcho if you use the following instruction:

• Veal or beef tenderloin cut into small pieces;
• Fry on any odorless oil for two minutes;
• Shift the pieces into a large saucepan;
• Shred the onion and mix with meat;
• Pour wine into the pan, add a little water;
• If meat is lean, then put a piece of butter to it;
• Bring to a boil and simmer for half an hour on low heat;
• Kernels of nuts are pounded in a mortar;
• Add the resulting mass to the meat;
• Pour the spices and finely chopped greens into a saucepan;
• Add a jar of Adzhika or take it in half with tomato paste;
• Stew for 20 minutes over low heat, adding a little water.

Soup kharcho in Megrelian is very dense and incredibly tasty.

Ovduh

This Georgian beef soup belongs to the summer first dishes, which are served cold.

To prepare it you will need:

• 400 g of low-fat, well-boiled beef;
• 150 g of green onion;
• 1 liter of matsoni (can be replaced with natural unsweetened yogurt);
• Salt to taste;
• 300 g of fresh cucumbers;
• 20 g cilantro and dill.

Cooking the air

If the meat is already boiled and cooled, then the soup is cooked literally in 5 minutes. Necessary:

• Dilute the matzoni with 1 liter of water;
• Put in the resulting liquid peeled and finely chopped cucumbers, as well as chopped greens and green onions;
• Add salt, add sugar and cover the dishes with soup lid, put in the refrigerator;
• Cut the beef into small cubes and add them to the ovens before serving.

If you are a vegetarian, then you can consume this soup without meat.

Tatariachni

Like many other Georgian dishes, soups can be both light and very hearty. They are hardly suitable for those who want to lose weight, but try once such a dish is still possible.

It will take:

• 1 kg of beef (oily);
• 1 capsicum;
• On a small bunch of green parsley with roots and dill;
• 4 carrots;
• 4 sprigs of celery;
• 2 laurels each
• 1-2 tsp. Garlic salt;
• 2 pieces each. Laurel leaves and onions;
• 3 liters of water.

Preparation of Tatariani

Prepare the dish like this:

• Beef cut into pieces;
• Wash and boil in cold water;
• Before the boiling remove the foam;
• Put carrots, sliced with mugs, and finely chopped greens;
• Cook soup for about half an hour;
• Salt, pepper is added;
• Digest about a quarter of an hour, putting the bay leaf in the pan at the end.

Serve hot Georgian soup tatariachni, sprinkled with sliced greens, with crushed garlic. Especially successfully it is combined with the traditional bread shotis puri, which is baked in a special oven.

Fish soup-harcho

Georgia is located on the seashore, and there are plenty of rivers, so in the national cuisine of this country there are also fish dishes. For example, there is prepared a stew of sturgeon or stellate sturgeon with walnuts. His recipe includes:

• ½ kg of stellate sturgeon or sturgeon;
• 1 liter of water;
• 4 onion heads;
• 1 tsp. Georgian seasoning hops-suneli;
• 3 acidic plums of tkemali;
• 1 carrot;
• salt;
• 1 tbsp. Young nuts;
• A little parsley and celery;
• 2 tooth. Garlic;
• On 1 piece. Ripe tomato and bell pepper;
• 1 tbsp. L. Flour, fried until golden;
• Bay leaf;
• Fresh greens;
• 3 peas of pepper.

Cooking fish kharcho

Sturgeon (stellate sturgeon) with walnuts is prepared as follows:

• The fish is salted and boiled until half-ready with a whole piece, putting in the dishes 1 onion, carrots, pepper, roots and bay leaf;
• From the broth remove the fat;
• The fish is removed and finely chopped, removing the bones;
• Tomatoes and plums are scalded and peeled;
• Boiled in 1 tbsp. Water and rub through a sieve;
• On skimmed fat passively gently chopped onions and add flour;
• Poured strained broth, finely chopped greens, capsicum and boiled;
• Lay out in the soup fish, crushed coriander seeds and garlic, as well as hops-suneli and a mixture of tomatoes and tkemali;
• After 5 minutes add crushed walnuts and cook for another 10 minutes.

Serve the soup, sprinkle with herbs.

Champions of fresh or frozen cherries

In Georgian cuisine, there is also one unusual fruit soup, and it differs from compote in that it is salted and garlic is added.

For 6 servings, the curators will need:

• 100 g fresh cucumbers;
• 150 g cherries fresh or frozen;
• salt;
• 1 head of onions and garlic cloves;
• 30 g walnuts;
• Black freshly ground pepper;
• On a few twigs of tarragon and parsley.

Procedure:

• If fresh cherries are taken, they are pre-soaked in salted water and the stones are removed;
• Knead the berries in a saucepan;
• Pour 2 tbsp. Water and put on a slow fire;
• Cook the cherries for 15 minutes;
• Cut the peeled onion into 2 parts;
• Strain the cherry broth;
• Boil, adding halves of a bulb, without covering the dishes with a lid;
• Greens are washed and shredded;
• Take out the halves of the bulb and reduce the fire;
• Add greens, salt and pepper;
• The pan is covered with a lid and held for about 5 minutes;
• Finely chop the pre-peeled cucumber;
• In a blender, the walnuts are ground;
• Add them together with a pod of hot red pepper to the soup;
• After 3 minutes remove the pan from the fire;
• Remove the paprika pod;
• Cool the soup.

Before serving, put cucumbers, a little pressed garlic and sprinkle with herbs.

Bozbashi

For this nourishing soup, the following ingredients will be needed:

• ½ kg of lamb;
• salt;
• 200 g aubergines (preferably seedless) and green beans;
• 2 pieces each. Tooth and onion heads;
• 2 Bulgarian peppers;
• 4 tomatoes;
• 3 sprigs of coriander.

Bozbashi is prepared in the following order:

• Fat lamb cooked in 6 glasses of water;
• Take out meat, fry and pour pre-filtered broth;
• Onions are fried in oil;
• Tomatoes are peeled and sliced;
• Broth again put on fire;
• Add tomatoes, eggplants, sweet peppers and beans to it;
• Cook until ready for vegetables;
• Add the chopped garlic and cilantro;
• Salt.

Bean soup

This light soup, which can be consumed during church fasting, consists of the following ingredients:

• 300 g of beans (red);
• pepper;
• 2 heads of onions;
• salt;
• A few twigs of greenery;
• Half a cup of walnuts, preferably recently torn.

Preparation:

• Washed beans cooked in 10 cups of boiling water until cooked, then kneaded with a fork;
• Onion finely chopped;
• Nut kernels are ground with a blender;
• Mix all the ingredients and cook for another 10 minutes;
• Add shredded herbs;
• Salt and pepper;
• Cook a couple more minutes.

Mushroom Shechamandy

For this soup you will need:

• ½ kg of mushrooms;
• 3 onion heads;
• ½ st. Nuts;
• pepper;
• 1 tbsp. L. Flour (preferably corn);
• Greens (any, except tarhuna), salt and garlic to taste.

This delicious and hearty soup is prepared as follows:

• Fresh mushrooms are picked, brewed until ready and filtered;
• Mushrooms and cut into strips;
• Onion shred and stew in butter;
• Flour is bred in ½ st. Mushroom broth;
• Greens finely shred;
• Put the mushrooms in a decoction, add the floury filling;
• Crushed garlic;
• Stir and boil;
• Add greens, capsicum, garlic and salt;
• Nut kernels are ground in a mortar;
• Remove the soup from the fire;
• Add crushed nuts and chopped dill.

As you can see, Georgian cuisine is not only kebabs, khinkali and khachapuri. Try to cook one of the many light or hearty soups according to the recipes presented above, and please your home. With the exception of hashi, they are all quite easy to prepare, and eat quickly and with great appetite!