How to make a soup kharcho correctly

Many dishes, whose homeland is the Caucasus, are widely spread far beyond its borders. This was primarily due to their rich, incomparable flavors, which are achieved through the use of unique spices and an abundance of local greens. One of the most popular dishes of the Caucasian cuisine is soup kharcho. Its rich taste and unique aroma can not be confused with anything, and even having tried it only once. Naturally, like any dish, it can both be liked and not liked, but it is remembered for a long time. In the first case, there is a natural desire to learn how to cook this miracle, and hence, the search for the correct way of how to make soup kharcho.

The first thing we'll find out is what ingredients it consists of. So, in order to cook soup kharcho, we need a lot of meat, lots of onions, lots of spices and greens, lots of tomatoes, tkemali plums, pasta from them and even any other sour sort of plums, rice and walnuts. Now the details of the composition. Meat for kharcho is lamb and beef, which is stopped in most cases, since mutton, whatever you say, is a very specific product for many, unusual, with a distinctive odor that will be very strongly felt in broth. By the way, the use of beef for cooking harko is not a tribute to the tastes of the inhabitants of the middle band - it is provided according to the classical recipe, and, according to some information, even more preferable. If you have not tried lamb, it is better to do this before preparing the soup kharcho, otherwise your efforts can go wrong. It is best to take the flesh, but are very good in harsh and ribs. In principle, you can take any part, but it is desirable that it was more damp. Pieces should be large, and they must be enough for each serving.

The most delicious - spices and herbs: how to cook soup kharcho without them? This is definitely impossible. You can buy ready-made mixes for harcho - then it's best to do it in the market, and you can choose your own combination. The main and mandatory are hop-suneli, red pepper, saffron, bay leaves and garlic - without these ingredients, the harch is simply not going to work. Coriander, paprika and parsley root are also often used . Of the herbs you need fresh coriander, others are also possible - for example, parsley, basil, just do not try to put dill there: despite the fact that it is widely used for preparing the first dishes, it is here that it is inappropriate. About tomatoes: in principle, according to old recipes they are not provided for, but recently they are widely used for cooking this dish, including in the Caucasus, and many local women in the answer to the question of how to make soup kharcho, are sure to mention them. In principle, if you have plum tkemali or pasta from them, you can cook the ham and without tomatoes, but in the opposite case it is even necessary to increase their number - they will help to achieve the desired acidity. Also tkemali can be replaced with pomegranate juice.

So, in order to cook the soup kharcho, we need a kilo of meat for a three-liter pot, the optimal amount is 600-700 g, 3-4 onions, a few tomatoes (up to half a kilogram) and / or tkemali: a couple of teaspoons of sauce or a glass of pasta , There are several plums of tkemali or cherry plums, as well as half a glass of pomegranate juice as an option; 5-6 cloves of garlic, half a glass of rice, half a glass of chopped walnuts, 2-3 teaspoons of hops-suneli, half a teaspoon of red pepper; The amount of other ingredients can be selected to taste.

Now about how to boil the soup kharcho. First, of course, meat is cooked to the state of readiness - it's about 1.5 hours, but depending on the preferences, you can cook it a little more or slightly less. Then it is recommended to strain the broth by taking the meat out of it, bring it back to a boil and add rice and finely chopped onions, you can slightly roast, parsley root and bay leaves, and when the rice is almost ready, somewhere five minutes before the end of cooking, Chopped walnuts. If tomatoes are used, they are added together with rice. After the nuts, you can put plums or tkemali sauce. Together with them, green parsley, hops-suneli, red pepper, saffron are added. After five minutes, the soup can be turned off by adding garlic and herbs, and, having covered the lid, let it brew.