Kharcho soup with or without sour cream. Vitamin salad of cabbage and carrots. Soviet soup kharcho. Cheesecakes with sour cream. Brushwood and dried fruit compote. Kharcho soup, step by step recipe

08.09.2020

Thursday, February 20, 2014 3:19 pm + to quote pad

vitamin salad from cabbage and carrots

We will need:

White cabbage - 300-400 gr.
Carrot - 1 pc.
Apple - 1 pc. (sour varieties)

For refueling:

Sunflower oil - 2 tbsp. spoons
Vinegar - 1 teaspoon
(can be replaced with lemon juice 1-1.5 teaspoons)
Sugar - 1/2 teaspoon
Pepper (ground) - to taste
Salt

What could be a better addition to a hearty dinner than a light vegetable salad? Cabbage and carrot salad is a godsend for any housewife. Firstly, it is quickly prepared, secondly, to make it, you do not need cooking experience and special skill, and thirdly, it is light and healthy for the body.

Cabbage and carrot salad is not in vain called vitamin. Due to the fact that vegetables do not undergo heat treatment, they retain in their original form all the vitamins that nature has awarded them. Namely, vitamins of group B, PP, A, E, C and others.

The apple, which is part of the salad, makes it taste unusual, and the original dressing adds piquancy.
Preparation of vitamin salad from cabbage and carrots:

Finely chop the cabbage.
Grate the carrots on a coarse grater, as you can on a Korean carrot, in long strips.
Peel the apple from the skin and remove the middle. Grate on a coarse grater.
Prepare the dressing. Combine sunflower oil, vinegar (lemon juice), sugar, pepper, salt.
Mix all ingredients: cabbage, carrot and apple. Pour dressing over. Vitamin salad of fresh cabbage and carrots is ready.

Soviet soup kharcho
We take:

Meat - 300-500 g
Potato - 1 pc.
Onion - 1 pc.
Rice - 1-2 tbsp. spoons
Garlic - 1-2 cloves
Tomato paste - 1-2 tbsp. spoons
Tkemali sauce (if any) - 1 tbsp. the spoon
Salt, red ground pepper - to taste

We take meat lamb or beef, on the bone. In real kharcho, brisket is used, so it is better to take it if you have it. If not, it doesn’t matter, any bones with meat will do. The amount depends on your desire, if you want to be at home, be more generous, put more meat. If you want to repeat the table version, cook from bones alone.
Potatoes are generally not put in kharcho. But we do not have Georgian kharcho, but Soviet. And what is a Soviet soup without potatoes!
Onions are ordinary onions, we do not regret it, we put more.
Tomato puree can be replaced with fresh, finely chopped tomatoes.
We will put a little rice so as not to get porridge instead of soup.
Garlic is required, we focus on the size of the teeth, it should turn out about 1 tbsp. a spoonful of finely chopped garlic.
Tkemali sauce is now quite easy to find, so if you have it, put it in, and if not, don't bother, Soviet kharcho soup was almost always prepared without this ingredient.
Red pepper, if you do not like hot, you can not add.

Cooking:

First of all, let's cook the meat. Fill it with about one liter of water and cook at a low boil for 1.5-2 hours. As soon as the broth is ready, it is better to pull out the bones from it, cut off the meat and return it to the soup.
We clean potatoes. We cut it into cubes with sides of about 1 cm. Add potatoes to the soup. You can skip this step if you want to cook without potatoes.
After the potatoes have been cooked for 10-15 minutes, add a spoon or two of rice cereal. Be aware that rice is quite soft, so don't put too much in.
In the meantime, the rice is cooking (this is about 10 minutes), cut the onion into small cubes, put it in a heated pan and fill it with a breeze. This incomprehensible word is called fatty broth.
We take a breeze from the soup, carefully removing fatty plaques from the surface with a spoon.
Boil the onion in a breze for 2-3 minutes, and put it in the soup.
We also prepare tomato paste or finely chopped fresh tomatoes - put in a pan, pour broth, let it boil a little and add to kharcho.
Salt. Season with finely chopped garlic.
If there is, put tkemali. There will be kharcho exactly according to the recipe from the Soviet cookbook. Add pepper if desired. We boil for a minute or two and the Soviet kharcho is ready.
When serving, sprinkle the soup with finely chopped parsley, dill and green onion. In canteens, kharcho was often seasoned with sour cream or mayonnaise, like cabbage soup or pickle, but this is also a purely Soviet habit, whitening almost any soup with sour cream, real kharcho is seasoned only with greens.

Cottage cheese (or sweet curd mass) - 500 g,
3 yolks or 2 eggs
sugar - 4-5 tablespoons (to taste),
vanilla sugar - 1 teaspoon,
flour - 100 g (and a little flour for dusting),
a mixture of vegetable and butter oils (or ghee) for frying,
a pinch of salt

Brushwood, dried fruit compote

brushwood composition
2 eggs, salt, 1 tbsp. vodka, flour / thick dough /, vegetable oil /

Series of messages "

Kharcho is a stunningly delicious thick soup that belongs to Georgian cuisine. The technology of its preparation is relatively simple. This is a dressing soup characterized by both spicy and spicy taste. The main ingredients of the dish are meat, vegetables, herbs and spices. The cook determines the composition of other components independently.

Kharcho is translated from Georgian as beef soup. This is the meat prescribed. original recipe. It is better to take veal or young beef. They are softer.

As an alternative, housewives take fresh lamb or poultry meat (chicken or duck), as well as fish.

To get fat, ribs or a good bone are taken for the broth.

Groats

Soup can be cooked without adding cereals. However, the classic version of kharcho is boiled with rice. It is washed in running water or rinsed in a saucepan, changing the water several times, until after the next change it remains clear. So starch is removed from the surface of the grains, which will make the broth slimy and cloudy. Before laying in the soup, rice is kept in cool water for at least 2 hours.

Professional chefs prefer to work with long-grain polished and parboiled rice. It won't fall apart and will keep its shape. Sometimes, instead of rice, millet or barley is put in kharcho.

Vegetables

Kharcho always contains onion fried in sunflower oil until golden brown. The peeled onion is cut into half rings. Carrots, cut into strips or passed through a coarse grater, are added to it in a couple.

For beauty and light aroma, you can put a tomato. It is doused with boiling water so that the skin is easier to move away from the pulp. The tomato is cut into cubes and laid together with tomato paste.

Adds spice to the dish bell pepper. It is cleaned and cut into thin strips. For spiciness lay hot pepper.

For satiety, potatoes are used, cut into cubes. It is more often used in the Russian version of the dish.

Nut butter

Nut paste must be added to the soup. Peeled walnut kernels are lightly fried in a pan. Readiness is indicated by a characteristic aroma

Roasted nuts are ground and ground into a paste. Then garlic, passed through a press, is mixed into it.

To give kharcho a more delicate taste, butter is rubbed into the pasta.

Greenery

These ingredients are certainly present in kharcho. The classic kharcho is cilantro, but not everyone likes its specific taste. The Russian version is parsley and dill. Or a mixture of these herbs.

For freshness, mint dressing is allowed, you only need a few leaves.

Spices

Spices for kharcho, like the soul of a person, can be different, but must be mandatory. Suneli hops are a must in this soup. A mixture of spicy and slightly hot spices gives that characteristic flavor of kharcho. It contains Imeretian saffron, and red pepper, and mint, and Bay leaf and other fragrant spices.

In addition to suneli hops, black peppercorns and bay leaf are added to kharcho.

When choosing spices and sauces, in order to avoid satiety, one should carefully study their composition: suneli hops and adjika can be used as analogues, and hot pepper may already be superfluous.

Sauce

In the original, dogwood and tkemali are added. The national alternative is tklapi, thin leaves of dried pulp of dogwood and cherry plum.

AT Russian version use tomato paste. As an alternative - take adjika.

Before serving, it is allowed to add pomegranate juice, wine vinegar or lemon slices to the soup. They will give a slight sourness.

Proportions

For 12 servings, the ingredients are taken in the following proportions:

meat - 1 kg;

water - 4 l;

carrots - 2 pcs.;

onion - 2 pcs.;

sunflower oil - 2 tbsp. l.;

butter - 30 g;

walnuts- 100-200 g;

garlic - 1 head;

tomato paste - 5 tbsp. l.;

greens - 2 bunches;

cereals - 100 g;

spices and salt.

The time required to cook kharcho is 2 hours.

Recipe

The soup is prepared as follows:

The meat is cut (cleaned and cut into pieces) and lowered into the pan. The dishes are placed on a strong fire.
When the broth is covered with foam, it must be removed, and then reduce the heat and keep it until done.
Onions and carrots are peeled, cut and stewed in a pan greased with oil.
When the onion becomes golden and the carrots soften, the frying is sent to the pan.
Rice is added 30 minutes before the broth is ready.
Walnut paste is prepared from nuts, butter and garlic.
Cut greens.
15 minutes after rice, they begin to gradually (every 2-3 minutes) add nut paste, herbs, sauce and spices.
When the rice is fully cooked, the fire is turned off.

10. After adding all the necessary ingredients, keeping the dish for half an hour after turning off the fire, kharcho can be served with sour cream and lavash.

In contact with

Kharcho soup is fantastically tasty, irreparably healthy. Ideal, food, when in cold weather, you want something liquid and hot.

Kharcho soup in our time is almost any rice soup. But it's not. A real kharcho, hearty, rich and most importantly healthy soup with a unique taste.

Rice soups, eat in kitchens different countries world, but the birthplace of kharcho, I consider Georgia. Although, even there, in different regions, this soup is prepared in different ways.

One of the features of Georgian cuisine is a large number of greenery. My kharcho recipe is no exception; there is also cilantro, and parsley similar to it, and fragrant basil.

Ingredients:

Beef - 600 g (I cut off all visible pieces of fat).
Onion - 2 pcs. (medium size).
Tomatoes - 4 pcs. (medium size).
Brown rice - a little more than half a glass.
Peeled walnut - 100 gr.
Bay leaf - 3 pcs.
Tkemali sauce - 2 tbsp. spoons.
Hot pepper - 1 pc.
Ground black pepper - to taste.
Suneli hops - 0.5 tsp.
Garlic - 2 cloves.
Parsley, basil, cilantro - to taste.

Kharcho soup, step by step recipe:

1 - Thoroughly wash the meat, and cut it into pieces, about 2 by 3 centimeters.

I pour two liters into the pan cold water, I put a bay leaf there, and put the chopped meat into it. I cook it for about an hour and a half, periodically removing the foam from the broth with a slotted spoon.

2 - I take the cooked beef out of the pan into a dish, and put it aside. I filter the broth and again put it on the fire, bring it to a boil.

3 - I add the washed brown rice to the pan, and return the pieces of meat.

4 - In the meantime, peel and finely chop the onion. I spread it in a frying pan and instead of the usual oil I add a little broth.

5 - I cut the hot pepper, take out the seeds and finely chop. I add it to the onions in the pan.

6 - Then I add black pepper and suneli hops.

I mix everything, and if necessary I add broth.

7 - My tomatoes, I make a cross-shaped incision on the skin on them, and pour them with boiling water for a couple of minutes. After this procedure, the skin is very easily removed.

Then I cut the “naked” tomatoes into a large cube, send them to other vegetables and spices in a pan. I simmer for about three minutes.

I transfer the entire contents of the pan to the pan with rice and meat.

8 - When the already almost ready kharcho soup boils, I add tkemali sauce and very finely chopped garlic.

I let the soup cook for another ten minutes and turn off the fire.

9 - Randomly chop the greens and add it to the soup.

10 - Now it's time for the walnut.

It needs to be sorted out well, choose light and smooth pieces, and crush them in a mortar. If you do not have a mortar, then it can be grated on a coarse grater.

Walnuts, you can add to kharcho soup as soon as it is ready, but appearance, a floating nut, in my subjective opinion, spoils the appearance of the dish.

It looks like frozen chunks of fat. You can see it in the photo.

Therefore, I suggest putting the nut directly on the plate. A small pile in the middle. Since it is customary to add sour cream to borscht. And already the one who will eat the soup, let him mix it.

Fair enough, the question arises: “Is it necessary then to put walnuts in the soup?”.

Without tkemali sauce and walnuts, you get not kharcho soup, but ordinary rice soup.

So, after spending two hours, you can cook the most unforgettable kharcho soup, all your family will be delighted.

When you don't know how to do something, ask someone who knows. If you don't have anyone to ask, look online. If you don’t like what the Internet offers, create. With such an attitude, for the first time in my life, I undertook to cook the kharcho soup planned for a long time. I don't have any Georgian friends. Therefore, I studied a lot of recipes on the World Wide Web, and, having combined several of them, I made something in between, my own.

First, I will tell you about some things that struck me, becoming a real revelation for the young mistress.
Firstly, I honestly planned to buy lamb especially for this event, and I was worried because I don’t know how to choose it. I read it and found out that kharcho is made from beef and even chicken. In fact, the name itself translates as beef soup. Okay, so there will be beef!

Secondly, it seemed to me (once somewhere I tried kharcho, but I myself had never cooked before) that in this wonderful soup, among other coarsely chopped ingredients, there was also potatoes. The recipes that unfolded in front of me offered a different order of preparation of kharcho, nuances in the use of spices, tomatoes, walnuts. But none of them contained potatoes. No means no.

And, thirdly, I was surprised that kharcho is prepared, in general, no more difficult than Russian cabbage soup. I thought it would be more labor intensive. No, it's simple.

So, for 700 grams of beef (with bone) - 2 heads onion, 2 tomatoes, 4 tablespoons of rice, a clove of garlic, 1 tablespoon of adjika, 1 cup of walnuts, herbs, spices to taste.

The meat, cut into large pieces, after the water boiled and I removed the foam, left to cook for an hour and a half.
when the meat was cooked, I put the coarsely chopped onion in a pan with vegetable oil, after 2 minutes I added pieces of meat taken out of the pan there, after another 3 minutes - tomatoes (also chopped not finely and previously peeled). Everything was stewed together on a small fire for 10 minutes.

In the meantime, I strained the broth through a fine sieve. She poured the strained broth back into the pan, put the meat from the pan with onions and tomatoes there. The pan was still on low heat, and after 10 minutes, crushed walnuts in a blender and washed rice were added there.

After another 10 minutes - adjika. After darkening all this fragrance for about 10 minutes, I added greens - dill, parsley, as well as bay leaf, garlic, ground pepper.

The aroma in the kitchen is awesome, I tell you! And what a joy for the eyes - all this brightness, beauty! To taste, of course, for an amateur, since kharcho is a spicy, spicy soup. But I liked it.

Try it, maybe you will like this recipe.
Bon appetit!

I will say right away that this is not a real kharcho, but such a soup was almost always present on the menu of any Soviet canteen and was not a rare guest on the home tables of Soviet citizens. And you can write as much as you like that they don’t cook kharcho like that, the fact is that in the USSR, in terms of popularity, kharcho, cooked exactly according to this recipe, took the honorable fourth place after cabbage soup, borscht and pickle.

Almost all Soviet cookbooks had a recipe for Georgian kharcho soup. It was prepared from products common for that time, with one exception - tkemali. Everyone has heard about this sour plum sauce, but no one has seen it. And since tkemali was added to kharcho only at the end of cooking, as a dressing, catering workers and housewives, without saying a word, found a simple way out - to make kharcho without this missing ingredient. This is how the Soviet kharcho was born - rice and tomato soup seasoned with garlic. Let's try to cook this delicious soup and we.

We take:

Meat - 300-500 g
Potato - 1 pc.
Onion - 1 pc.
Rice - 1-2 tbsp. spoons
Garlic - 1-2 cloves
Tomato paste - 1-2 tbsp. spoons
Tkemali sauce (if any) - 1 tbsp. the spoon
Salt, red ground pepper - to taste

Meat take lamb or beef, on the bone. In real kharcho, brisket is used, so it is better to take it if you have it. If not, it doesn’t matter, any bones with meat will do. The amount depends on your desire, if you want to be at home, be smarter, put more meat. If you want to repeat the table version, cook from bones alone.
Potato in general, they don’t put it in kharcho. But we do not have Georgian kharcho, but Soviet. And what is a Soviet soup without potatoes!
Onion ordinary onion, we do not regret it, we put more.
tomato puree can be replaced with fresh, finely chopped tomatoes.
Rice we will put a little, so as not to get porridge instead of soup.
Garlic required, focusing on the size of the teeth, it should turn out about 1 tbsp. a spoonful of finely chopped garlic.
Tkemali sauce now it’s pretty easy to find, so if you have it, put it in, and if not, don’t bother, Soviet kharcho soup was almost always prepared without this ingredient.
Red pepper, if you do not like spicy, you can not add.

Cooking:

We clean potatoes. We cut it into cubes with sides of about 1 cm. Add potatoes to the soup. You can skip this step if you want to cook without potatoes.

After the potatoes have been cooked for 10-15 minutes, add a spoon or two of rice cereal. Be aware that rice is quite soft, so don't put too much in.

In the meantime, the rice is cooking (this is about 10 minutes), cut the onion into small cubes, put it in a heated pan and pour it with a breeze. This incomprehensible word is called fatty broth.
We take a breeze from the soup, carefully removing fatty plaques from the surface with a spoon.

Boil the onion in a breze for 2-3 minutes, and put it in the soup.

We also prepare tomato paste or finely chopped fresh tomatoes - put in a pan, pour broth, let it boil a little and add to kharcho.

Salt. Season with finely chopped garlic.

If there is, put tkemali. There will be kharcho exactly according to the recipe from the Soviet cookbook. Add pepper if desired. We boil for a minute or two and the Soviet kharcho is ready.

When serving, sprinkle the soup with finely chopped parsley, dill and green onions. In canteens, kharcho was often seasoned with sour cream or mayonnaise, like cabbage soup or pickle, but this is also a purely Soviet habit, whitening almost any soup with sour cream, real kharcho is seasoned only with greens.

This is how kharcho soup was prepared in Soviet times. And for those who say that the recipe for Soviet kharcho is complete nonsense, I advise you to read the story about the Soviet soup, which I heard in my childhood from an elderly neighbor who was repressed under Stalin.

It was after the Great Patriotic War. Together with a neighbor, a Baltic man was sitting in the camp. At that time, the Baltic States had just become part of the USSR, and many of its inhabitants were not yet accustomed to considering themselves Soviet people. And this Balt, by the name of Janis, having lunch in the factory canteen, said something like “What a disgusting thing, this Soviet soup of yours!” About a poorly cooked soup!

For which he received 10 years in the camps under Article 58, for anti-Soviet propaganda. And in the camp dining room, everyone who knew this story and saw Janis slurping gruel considered it his duty to pat him on the shoulder and ask - “Well, Janis, how is the Soviet soup?” To this, the Balts, taught by bitter experience, invariably cheerfully answered - “Oh, sofetsky sup otchen karoshiy!”

So, do not scold Soviet soups. In those days, they still knew how to make products from a minimum delicious food. And one such example is the Soviet kharcho soup.