The most delicious pork kharcho soup. Excellent recipes for kharcho soup with pork. Ingredients for pork kharcho with rice

Kharcho soup is a famous dish of Georgian chefs. Since there are no strict limits in its preparation, it is also popular in our country. Thanks to a wonderful bouquet of herbs, an abundance of ingredients, and piquancy, thick and rich kharcho soup with pork is a hallmark of Transcaucasian cuisine. Despite this, it is not difficult to cook it at home. Georgian soup kharcho is a truly wonderful, nutritious and unusually aromatic dish.

General rules for the process of cooking kharcho soup with pork

You need to choose lean and fresh meat, for example, ribs. Wash them under cool running water. Kharcho is usually prepared in three stages.

First, boil the meat. Moreover, the first meat broth must be drained to remove coagulated protein, excess fat and unwanted substances that are released at the beginning of cooking.
Secondly, put washed rice into a bowl with meat and cook it for about 20 minutes.
Thirdly, add spices, but not all at once, but in a certain order - every 5 minutes. one spice. At the end of this complex process, add crushed garlic to the fragrant kharcho.

Making pork kharcho soup at home is easy. In Georgia, the classic kharcho soup is seasoned exclusively with tklapi, dried plum puree in thin plates. It is difficult to find it in our stores, so they completely replace tkemali with plum sauce. A hot first blodo will turn out with a pleasant sourness. If this sauce is not found, just add a little pomegranate juice. You will also need crushed walnuts and greens, which are so loved in the Caucasus. Soup kharcho is prepared in different ways. Here are the best ones. Write down the best recipes for real Georgian pork kharcho soup, or better yet, save it in your browser bookmarks. Such simple recipes should always be at hand.

Kharcho with smoked ribs and red beans

Smoked pork ribs add thick fat to the dish, and the combination of legumes and rice will pleasantly surprise any gourmet.

smoked pork ribs - 0.3 kg
onion - 1 pc.
red beans in tomato sauce - 1 can (0.5l)
pomegranate juice - 150ml
long grain rice - 125g
garlic -1 large clove
cilantro -1 bunch
hot chili pepper - 1 piece
Georgian spices, table salt

How to cook pork kharcho with rice, beans and smoked meats:

Cook smoked meats for 1 hour so that they give their flavor to the broth. In the meantime, chop the onion, sauté it in a skillet until caramelized. Add prepared cereals there and simmer for a quarter of an hour. Then pour the mixture of rice and onions with fresh pomegranate juice and then simmer until the liquid remains half as much.

Remove the ribs from the pot in which they were cooked, transfer to a bowl and leave to cool. Throw the stewed onion into the broth, along with the red beans along with the filling. After a while, chop and add cilantro, chili and crushed garlic to the pan. Then salt, pepper if desired and turn off the stove. Wrap a closed pan with a towel and let the dish rest for a few minutes. Serve Kharcho soup with beans on the table in portions with ribs and greens.

Kharcho Georgian recipe

Soup prepared in this way will certainly surprise with its rich taste and amaze with a bouquet of fragrant spices and herbs.

Components:

pork - 0.5 kg
onion - 4 pcs
long grain rice - half cup
plum sauce tkemali - 2 tbsp. spoons
freshly squeezed pomegranate juice - 50 ml
garlic - 3 cloves
paprika powder and ground red pepper - 1/2 tbsp. spoons
wheat flour or corn flour - 1 tbsp. a spoon
parsnip root (parsley) -1pc
walnut - 10pcs
parsley, green basil
coriander - 15-20 grains, 10 black peppercorns, 3 bay leaves
hops-suneli -1st. spoon, salt to taste
odorless oil for frying

How to cook Georgian pork kharcho:

Pour a clean piece of pork with water, put on the stove. Wait until it begins to boil, drain this broth and refill the dishes with meat with cool water. After boiling, cook for about an hour and a half over medium heat. During this time, prepare the rest of the ingredients.

Onion cut into cubes, fry in oil. When it starts to brown, stir in the cornmeal. Cut the parsley root into small cubes, detail the nuts. Crush the garlic with the flat part of the knife and chop. Rinse rice thoroughly in seven waters to remove excess starch. Tear greens with your hands

Remove the meat from the broth, cut into portions and return to the bowl. Pour the rice into the broth. After a quarter of an hour, pour chopped nuts into the Georgian kharcho.
Now it's the turn of spices: parsnips, sautéed onions, lavrushka, and the rest of the spices are added in turn to the boiling soup. Pour in the pomegranate juice, plum sauce and mix.

Next in Georgian kharcho is red pepper. Wait another five minutes and add basil, parsley, garlic and salt. Paprika will add another note of taste, color and aroma. Wait until it boils and turn off the stove. Serve real Georgian kharcho soup on the table in a few minutes, when the dish is infused.

Classic kharcho recipe with rice and potatoes

This simple dish, even for a beginner, will be highly appreciated by all family members at Sunday lunch. It is rich and fragrant thanks to real Georgian spices.

Components:

pork pulp - 600g
potatoes - 2 pieces,
turnip onion - 2 pcs
long grain rice -100g
ripe tomatoes -3pcs
suneli hops, salt, pepper mixture to taste
garlic - 1 clove
green basil, parsley

Recipe for classic kharcho soup with potatoes and rice:

Pork, prepared in advance, pour clean water, bring to a boil. Pour this liquid, cool the meat a little and cut into small pieces. Pour water over it again, and now simmer for about 30 minutes over low heat. In the meantime, prepare and cut the vegetables, wash the rice and throw them into the boiling broth.

Grate the tomatoes and simmer for a short time, stirring regularly. Transfer the tomatoes to kharcho, add salt and pepper. Don't forget to add crushed garlic, parsley and basil and turn off the stove. When the spices open, Kharcho soup with rice and potatoes can be served.

Spicy soup Kharcho with pork and homemade tkemali sauce

A special feature of this dish is a bright nutty taste, which will be given by seasoning from fenugreek utskho-suneli.

Products used:

pork - 250 g;
long grain rice - 0.5 cups;
Bulgarian sweet pepper - 0.5 pcs.;
hot chili pepper - 1 pc.;
garlic - 2 cloves;
tomato paste - 1 tbsp. spoon, tkemali sauce - 1 teaspoon;
utskho-suneli, Georgian salt, dried cilantro - 0.5 tsp each;
a few sprigs of fresh herbs.

How to cook pork kharcho:

Pour the pork meat cut into 4 pieces with cool water, break the bay leaf. Boil for about an hour, not forgetting to remove the foam. In the meantime, cut the peeled onion into half rings, sweet bell pepper into cubes, also hot chili, and saute in vegetable oil in a saucepan. Add tomato paste and simmer for 5 minutes over low heat. Pour the cereal into the pan shortly before the meat is ready.

When the rice is cooked, remove the stewed vegetables from the pan. Now throw chopped garlic, tkemali, dry spices into the soup. Finely chop the greens, pour into kharcho and remove from the stove. Serve in serving bowls, garnished with herbs.

Video: Kharcho pork soup recipe in a slow cooker

Secrets of cooking kharcho soup with pork

Long-grain rice is used in kharcho; it does not stick together and does not fall apart like round-grain rice. Parboiled rice is not suitable for this dish.
To make the soup rich, but not too thick, take 1 liter of water per 250 grams of meat. This is the perfect ratio.
Greens are added before turning off the stove so that it completely gives up its aroma and does not boil soft.
It is preferable to salt kharcho soup at the end of cooking.
If you did not find tklapi and tkemali, you can add adjika.

Kharcho is a famous dish Caucasian culinary specialists, which took root in Russia. Due to the combination of herbs, pungency and richness of ingredients, it is considered a symbol of youth and health. A real pork kharcho soup, the recipes of which are constantly being modified, is a very refined and satisfying first course. It should definitely be included more often in your daily menu.

General principles

In order to properly cook a delicious pork broth, you need to choose lean meat. The ribs fit. Pork is washed under running water. To learn how to cook pork kharcho, you need to remember the three stages of cooking:

Meat cooking. The first water is always drained, as a lot of foam is formed - coagulated protein. The first broth contains harmful substances added to the product by unscrupulous manufacturers.
Adding rice. It is boiled in broth for twenty minutes.
Spices. Here, too, three stages are usually observed: certain spices are added every five minutes. Garlic is added at the end of cooking. Tkemali is added to the original soup - a sauce made from a mixture of spices and sour plums. It can be replaced with tklapi - dried plates of sour plum puree. You can not do without pomegranate juice and walnuts. Also, cooks add a lot of different greens at the end of cooking or throw it already on the plates.

classic cooking

If the question arose of how to cook kharcho soup, a simple recipe will help with this. The classic version is distinguished by a variety of spices and seasonings. For him you need:

half a kilo of pork;
four bulbs;
half a glass of rice;
ten walnuts;
a few cloves of garlic;
a couple of spoons of suneli hops, fresh pomegranate juice, tkemali;
dried basil, coriander beans, ground paprika, cornmeal, peppercorns, herbs, salt.

First washed meat put in a saucepan, pour clean water. After boiling, the liquid is drained and a new one is poured in. Boil the broth for an hour at moderate heat. The onions are peeled, cut and fried together with a spoonful of cornmeal in oil. Nuts are crushed with a rolling pin. The meat is taken out and cut into portions. Rice is washed and poured into boiling broth, pork is returned. fall asleep spices: onion, coriander, suneli hops, pepper. After twenty minutes, nuts are added and the contents of the pan are seasoned with pomegranate juice and tkemali. Red pepper and fresh herbs are added after another five minutes.

It remains to add crushed garlic, basil and salt everything. Paprika is usually added for color. After boiling, the stove is turned off and the dish is left to infuse under the lid. Now any housewife will know how to cook pork kharcho with rice.

For my beloved husband

This version of the dish has such a name for a reason. Wives love to cook this appetizing and piping hot soup with a pleasant taste for their spouses. You can make soup with beef, but usually they still take pork. This option is also rice, consists of the following ingredients:

half a kilo of meat;
three bulbs;
half a glass of rice;
half a glass of walnuts;
half a glass of pomegranate juice;
a couple of spoons of tomato paste;
root and parsley;
bay leaf, two hot peppers, garlic, peppercorns, cilantro, basil, flour.

The broth is boiled in the usual way, rice is added and boiled for ten minutes. The bulbs, together with the parsley root, are crushed in a blender, and then fried in oil along with a spoonful of flour mixed with water. Grind nuts and peppercorns with a food processor. Pasta, onion mixture, nuts, parsley are added to the soup and boiled for five minutes. Hot peppers are cut into four parts, garlic cloves are crushed with a knife. Greens are chopped smaller.

Pomegranate juice is poured into the soup and boiled a little, then removed from the stove and hot pepper, garlic, herbs are added. What a unique flavor this kharcho has! The recipe is simple, but the first course is really excellent.

Bean with smoked ribs

The combination of beans and rice gives the dish a rich and original taste. Cooking implies the presence of the following set of products:

smoked ribs - 300 g;
a can of canned beans in tomato sauce;
half a glass of rice;
onion;
a glass of pomegranate juice;
hot capsicum, garlic, fresh cilantro, pepper and salt.

The ribs are put in a saucepan, boiled for an hour, then transferred to a separate bowl, and the broth is left on the fire. Chopped onions are fried, washed rice is added and stewed for fifteen minutes, pomegranate juice is poured in and wait until the liquid has evaporated by half. The contents of the pan are then sent to the broth. Beans, chopped hot peppers, garlic and cilantro follow. Pepper and salt are added to taste, insist twenty minutes before serving. A few pork ribs are placed in each plate along with the soup.

With added potatoes

With potatoes, any dish becomes more satisfying, including the already satisfying kharcho. This soup is perfect for a family meal. It is very fragrant and tasty, prepared from the following products:

half a kilo of pork;
two potatoes and onions;
half a glass of rice;
three tomatoes;
garlic, suneli hops, basil, parsley, a mixture of peppers and salt.

The meat is prepared in the usual way. Potatoes with onions are peeled and chopped. Rice is washed and added to the prepared broth together with chopped boiled meat. Unfried onions and potatoes fall asleep, boil for half an hour. The peel is removed from the tomatoes, chopped and stewed for a couple of minutes, added to the pan along with spices and boiled for five minutes. Garlic is crushed and added with herbs at the end of cooking.

After insisting, you can pour the resulting hearty kharcho into plates.

Delicious lunch soup

In this version, nuts are also not used, but due to the addition of seasonings and spices, the original taste of the soup is preserved. Suitable as a first course for weekday lunches. Prepared from the following set of ingredients:

a pound of meat with a bone;
four tomatoes;
three bulbs;
carrot;
a few cloves of garlic;
half a cup of rice;
cilantro seeds, suneli hops, adjika, allspice, lavrushka.

A prepared piece of pork, peeled carrots with onions, peppercorns and bay leaf are placed in a saucepan. Bouillon is boiled. Garlic is fried in oil until golden brown. Tomatoes are peeled, cut into cubes. Cilantro seeds are roasted and ground in a mortar. The broth is filtered, the vegetables are removed, and the meat is transferred to a plate. Rice is added to the broth.

The meat is cut into pieces, mixed with garlic and tomato mass. Seasoned with hops-suneli, cilantro, adjika, stew together over low heat. After that, add to the rice and cook for a couple of minutes. Before serving, the first dish is decorated with parsley and cilantro.

Another lunch version of the soup is simply called "Homemade". It is also easy to prepare it from the available products:

a piece of pork;
a quarter cup of rice;
bulb;
half a bell pepper;
a pod of hot pepper;
a few cloves of garlic;
tomato paste, dried and fresh cilantro, ucho-suneli, tkemali, parsley.

A piece of meat is cut into four parts, laid out in a saucepan and the broth is boiled. The onion is cut into half rings, and the peeled bitter and sweet peppers are cut into strips. Vegetables are fried in oil with tomato paste. Rice is added to the broth to the meat and boiled until it is soft. Only after that add fried vegetables and spices. Fresh cilantro with parsley is added at the end of cooking. After boiling again, the dish is ready to eat.

With cinnamon and carrot

Usually they do not add carrots, but this recipe is an exception. The dish turns out hearty, spicy and moderately spicy. They usually enjoy its taste with fresh pita bread (preferably homemade). You can prepare a dish from the following ingredients:

half a kilo of pork with a bone;
two bulbs;
carrot;
chilli;
half a glass of walnuts and rice;
suneli hops, tkemali, garlic, cinnamon, tomato puree, young shoots of celery, parsley and dill, salt - to taste.

Raw meat is cut into pieces and fried in a pan, then transferred to a saucepan, poured with boiling water and left to languish for half an hour. Peeled carrots are cut into round plates, onions - in half rings, chili - in rings, this mixture is fried in oil. Nuts are crushed in a meat grinder. Parsley with celery shoots is chopped.

Add rice and cilantro roots to the pot. Twenty minutes later, celery and parsley are added, nuts, sauce and suneli hops are poured. Five minutes later, fried vegetables are added with a pinch of cinnamon for flavor. At the end of cooking spread garlic, tomato puree and salt. Usually, more fresh cilantro is poured into each bowl of soup, but if you don’t like its taste, you can use parsley.

Full hearty lunch

This version of kharcho is not in vain called very satisfying.

One bowl of soup is a complete meal.

You can prepare it from the following products:

a kilogram of meat with a bone;
two bulbs;
tomato;
half a glass of rice;
half hot pepper;
three spoons of tkemali;
dessert spoon of tomato paste;
a few cloves of garlic;
a bunch of parsley and cilantro;
celery stalks;
ground coriander, ucho-suneli, adjika, savory, a mixture of peppers.

Washed meat is cut into large pieces. The broth is cooked in the usual way. The onion is cleaned and sent to the meat. Add chopped celery stalks. The second onion is cut and fried, and then sent to the broth. The peel is removed from the tomato, the seeds are removed and chopped into pieces, mixed with tomato paste and sent to the soup. Salt to taste. Hot pepper, cilantro, parsley, garlic are added after ten minutes. Rice is poured, boiled for ten minutes and spices are added. After five minutes of cooking, close the lid and leave to infuse.

Culinary Secrets

To make the kharcho more saturated, but not too thick, you need to maintain a 4: 1 ratio of water and meat. During the cooking of the broth, it is allowed to add a glass of boiling water, as the water gradually boils away. It is better to take long-grain rice, otherwise the contents of the pan will turn into porridge. Such varieties of rice retain their shape and do not boil soft.

Salt is not added immediately to the soup, but only after falling asleep all the spices, so as not to overdo it with its amount. And pomegranate juice is added so that pork fat is not felt strongly in the broth.

In general, according to each of the recipes, kharcho soup turns out to be rich and very satisfying. It is worth trying this spicy dish once, so that later you can start cooking it all the time. A small pot of soup can feed the whole family to the full.

Attention, only TODAY!

Kharcho soup is a traditional Georgian dish whose name translates as "beef soup". However, other types of meat are also allowed. So, the recipe for pork kharcho soup with rice is in no way inferior to the recipe using beef. On the contrary, the dish becomes more tasty and fragrant during the cooking process, as well as budgetary, since pork is cheaper than beef.

Before you follow the classic recipe for kharcho with pork rice, it is important to make sure that this dish will appeal to guests and household members. The main asset of the Georgian national cuisine is distinguished by its spicy, slightly spicy taste due to the addition of many spices. If you like these recipes, you can safely start cooking soup.

Required Ingredients

The basis of the classic kharcho is properly selected meat. It should not be stale or frozen. When choosing pork in the store, you need to follow a few rules:

Choose meat with a delicate pink hue. Too dark pork is already old, and pale pork is not satisfying enough, it will be difficult to cook a rich broth from it. The meat tenderloin of a bright burgundy or pink hue is artificially colored.
Pay attention to the consistency of the selected meat. It shouldn't be too flexible. When pressed, fresh meat quickly regains its shape, unlike old meat, which may have already expired.
Do not buy meat ingredients with a pronounced pork flavor (smell of an animal). This aroma will be difficult to remove during washing and even after heat treatment. "Smelly" meat will spoil kharcho, giving it an unpleasant smell.
Check carefully for water escaping from the meat. There should not be much liquid at the incision sites. If it appears, it indicates that the selling company has artificially added weight to the product with ice.

Tip: You should purchase meat products for kharcho from trusted manufacturers. It is best to contact the stores immediately after the delivery of fresh products, which usually occurs on weekday mornings.

For kharcho soup for 7-8 servings, it is enough to purchase 500 grams of pork. Any part that doesn't have too much fat will do. You can buy ribs for making soup on the bone, but more often they get tenderloin, which is convenient to divide into many cubes.

Other ingredients that you will definitely need for fragrant kharcho soup:

tomato paste - 4 tablespoons;
2 liters of water;
long grain rice - 120 grams;
walnuts - 70 grams;
onions - 4 pieces;
unrefined sunflower oil - 4 tablespoons;
black pepper in the form of peas - about 10 pieces;
red hot ground pepper - 0.5 tsp;
hops-suneli - 2 teaspoons;
fresh parsley - a bunch;
cilantro - a bunch;
dried garlic powder;
chopped cinnamon - 1 pinch;
bay leaf - from 1 to 3 pieces to taste;
cornmeal - 1 tablespoon.

Some people cook kharcho with potatoes. However, the original recipe does not involve the use of potatoes.

Tomato paste can be purchased in a small jar, weighing about 70 grams. If you do not like this product, replace it with canned tomatoes in their own juice. In order for them to give the kharcho a rich orange hue, you will need 3-4 chopped tomatoes.

Garlic can be used in the form of not only powder, but also granules. Do not put fresh cloves in the soup, as they will change the taste of the dish too much. Garlic granules should only set off other seasonings.

If corn flour is difficult to find in stores, corn grits can be used. It must be crushed in a blender and sifted before adding to the dish.

Bay leaves should not be abused, as this seasoning can give the soup a specific flavor. If the leaves are large, just add 1 piece.

70 grams of walnuts are approximately equal to 8 nuts, shelled.

The original homemade recipe includes tkemali paste (made from dried plums) and dogwood. However, over time, the step-by-step recipe changed, and it reached Russian conditions in a different form. Since tkemali and dogwood fruits are hard to get, they were excluded from the list of ingredients. Instead of plum paste in Russian conditions, tomatoes are used. If you can find the original sauce, add 2 tablespoons to the broth 10 minutes before removing it.

To cook fragrant pork kharcho, it is important to follow a step-by-step recipe with photos and videos, and not just choose the right products. The cooking algorithm is presented below.

Original recipe with photo

Before creating the dish, you will need to prepare a frying pan, a saucepan and strain the water in advance. For convenience, you can use a brush to distribute the oil. To finely chop the onion, you need a board and a well-sharpened knife. A home mill is used to grind peppercorns. When these devices are ready, you can start creating the dish. Step by step following the presented recipe, you can create a hearty meat soup for the whole family. The dish is easily given even to novice cooks.

An algorithm for how to cook hearty pork kharcho soup step by step:

Pour 2 liters of water into a saucepan. Cut the thawed pork into cubes about 3cm x 3cm. Place them in cold water. Cook the meat for about 40-50 minutes over medium heat. During this time, the pieces of pork will boil, a broth will form. If you want to make soup on the bone, it is enough to cook the meat for 30 minutes. You can add celery root to the water for flavor.

When about 40 minutes have passed since you started cooking the pork, remove the pork fat from the surface of the water. It is necessary for passivating onions. Rinse the vegetable thoroughly, cut into half rings or small cubes and send to a frying pan greased with vegetable oil and pork fat.

Rinse the rice and add to the broth. Set a timer for 30 minutes: that's how long it takes to cook it.

Add a tablespoon of cornmeal to the onion. Roast for about two minutes. When the onion is golden brown, add crushed black pepper and walnut powder. You also need to add dried coriander and put a bay leaf. After another half a minute, you can transfer the contents of the pan to the prepared broth.

Prepare tomato paste, suneli hops, crushed red pepper and cinnamon. When, according to the timer, the rice has been cooked for 20 minutes, send the listed products to the pan.
After another 5 minutes, add the garlic. Let the soup brew on low heat for 5 minutes. Remove the saucepan from the stove and leave covered for 15 minutes.

The dish is ready. Salt, which is added to taste, can be poured into it already when serving.

Tip: If you want the pork to retain its juiciness, it's best to salt the broth about 30 minutes after you start cooking the meat.

The recipe for Georgian soup with potatoes is slightly different. A simple step by step recipe with potatoes is presented in the video. It shows that kharcho can be made with the addition of sausages.

Serving options

If you want to create the atmosphere of a real Georgian dinner, you should pour the soup into deep clay plates. Pre-heat them by putting them in the microwave for a minute. Traditionally, several pieces of boiled pork are placed at the bottom of the plate, which is poured with broth.

Fresh herbs are laid out on top of the soup, cut into large pieces - cilantro and parsley. It is advisable to prepare a simple appetizer in the form of finely chopped onions, filled with wine vinegar and yoghurt drink. Onions soaked in these spices are put into the soup, and fresh Georgian lavash is dipped in the remains of matsoni and wine vinegar.

Fact: Bread and other snacks are not served with traditional kharcho.

In addition to the fact that properly cooked kharcho is very tasty and simple, Georgians believe that it prolongs life and gives the body essential vitamins. The dish can be consumed as a main dish, as it saturates well for several hours in advance. Soup is often cooked in field conditions: it turns out especially tasty in a cast-iron cauldron.

How to cook pork kharcho soup? The traditional Georgian recipe is designed to use beef or lamb. Try experimenting with a variety of meat and make a dish with pork.

Classic pork kharcho soup

If you use beef instead of pork when cooking, then you can safely say that you have cooked a real traditional Georgian dish. So, special attention should be paid to seasonings, which give the finished soup an incredible aroma and taste. To prepare the dish, we need: a small piece of pork weighing about 400-500 g, 0.5 cups of rice, onion, garlic, prunes, hot chili peppers, a couple of tablespoons of tomato puree, vegetable oil for frying, water, suneli hops, tkemali , salt and fresh cilantro.

How to cook pork kharcho soup

Prepare the meat: Rinse under cold water, then cut into small pieces and place in a heavy-walled pot. Pour two glasses of water (it should cover the meat), cook over high heat for 5 minutes. Chop onion, garlic, cilantro. Mix everything with tomato paste and seasonings, add vegetable oil. Hold the mixture for 2 minutes at maximum heat and put in the meat. Send tkemali, prunes, rice and pepper to it. Add the required amount of water (depending on how thick the soup you want to get), salt. Cook until the rice is done over high heat. Chop the greens, sprinkle the finished dish with it and serve.

Pork kharcho soup with tomatoes

For this recipe you need: a small piece of pork weighing 300-400 g, an onion head, 0.5 cups of rice, a couple of large ripe tomatoes, garlic, salt, cilantro and spices (basil, allspice, suneli hops, bay leaf). Put the washed meat in a saucepan and cook until tender. Beef is usually cooked for 1.5 hours, and pork is enough to cook for an hour. Salt the broth. After the meat is cooked, remove it from the pan, strain the liquid and separate the bones. Chop the onion, fry it in oil in a pan, transfer the chopped pieces of meat to the onion. Roast lightly. Add a few tablespoons of broth to it and simmer for 10 minutes under the lid. While the meat is simmering, prepare the tomatoes. To begin with, you need to remove the skin from them: cut the tomato crosswise on top, pour over with boiling water. Cut the tomatoes into pieces and add them to the meat and onions. Simmer for a few more minutes. Bring the broth in a saucepan to a boil, then put the meat and vegetables in it. Let it boil. Rinse rice and put in soup. Lower the heat, simmer for about 5 minutes, and then put all the spices into the soup. A few minutes before cooking, chop the garlic and season the pork kharcho soup with it. Leave the dish to infuse for a while, after which you can pour the soup into bowls, sprinkle with herbs and enjoy its taste and aroma. Lavash is traditionally served with kharcho.

Cooking Tips

Despite the fact that Georgian dishes have a spicy taste, you should use it very carefully. It should make the soup fragrant, and not make it spicy. Cooking pork kharcho soup practically does not differ from that. In addition, you can add additional ingredients to the dish: bell pepper or finely chopped cherry plum. Pay attention to rice - it can be long-grained or round, but not parboiled or crushed.

Pork kharcho will surprise you with its unsurpassed taste and aroma. A rich and very satisfying soup will delight all family members at dinner, and served at a feast as a first course, it will delight the assembled guests. Every housewife should have a recipe for this soup in her cookbook to spoil her family and friends with it.

Kharcho has many variations, so housewives are wondering how to properly cook pork kharcho soup with rice. In order to make the dish tasty, it is recommended to use long-grain rice and fresh bone-in pork.

Ingredients:

pork - 400-450 g;
onions - 2 heads;
rice - 170 g;
tomatoes - 5 pieces;
olive oil - 25 g;
garlic - 2 heads;
spring water - 3 l;
fresh herbs - 20 g;
add salt and pepper to taste.

Cooking step by step:

Rinse the pork thoroughly in warm water, remove the liquid with napkins. Cut the meat into squares 3x4 cm in size, put together with the bone in a deep saucepan, pour cool water. Place the container on the stove and wait for it to boil. Boil pork for 33-48 minutes.
Free the heads of the bulbs from the husk, rinse under a stream of clean water. Chop them into small pieces.
Pour rice into a cup, pour it with cool water and leave to soak for 11-13 minutes. Place in a colander and rinse.
Add rice and onion to cooked pork. Cook another 7-13 minutes.
Scald tomatoes with boiling water for 40-60 seconds. Take them out with a slotted spoon and dip them in ice water for a few minutes. After that, you can quickly and easily remove the skin from the tomato. Finely chop the peeled tomatoes into pieces.
Grease a hot frying pan with oil. Put tomatoes on it. Fry for 2-4 minutes, stirring thoroughly.
Grate the garlic, chop the greens. Add tomatoes, garlic, herbs, salt and spices to the pan. Boil 3 minutes.
Reduce the heat and let the soup simmer covered for 11-14 minutes.

The dish is ready! You can decorate the kharcho with a lemon wedge.

Kharcho soup with smoked ribs and beans

This dish is very rich and satisfying, it is prepared quickly and simply.

Ingredients:

red beans - 1.7 cups;
smoked pork ribs - 250-300 g;
onion - 2 heads;
carrots - 2 pieces;
rice - 130 g;
bell pepper - 1 piece;
garlic - 1 head;
tomato paste - 100 g;
olive oil - 15 g;
water - 3 l;
salt and pepper to taste.

Cooking steps:

Beans should be soaked in ice water for 7-11 hours. After that, it is necessary to drain the liquid, rinse the beans, pour them into a saucepan, pour cool spring water and cook for 22-27 minutes.
Smoked ribs are separated from each other, you can cut them into pieces. We put them in a saucepan. Cook for 11-16 minutes.
Carrots need to be chopped on a grater, onions and peppers should be chopped into small strips. Place everything in a greased frying pan and fry for 9-13 minutes.
Rice should be washed in cold spring water, put in a container with beans and meat. Boil 6-11 minutes.
Remove the pan from the stove, pour tomato paste into it, put chopped garlic, vegetable frying. Salt, pepper. Close the container with a lid and wrap it with a warm scarf, letting the dish brew for 11-13 minutes. Put the container back on the stove and wait for it to boil.

Homemade pork kharcho soup

The dish conveys the warmth of the hearth and will be a pleasant occasion to gather the whole large family for dinner.

Ingredients:

pork tenderloin - 450-500 g;
rice - 130 g;
tomatoes - 4 pieces;
hot pepper - 1 piece;
bell pepper - 1 piece;
onions - 2 heads;
garlic - 5 large teeth;
prunes - 50 g;
butter - 20 g;
spring water - 3 l;
suneli hops, salt and pepper to taste.

Cooking:

Rice should be carefully washed under a stream of cool water and scalded with a glass of boiling water. Leave to swell for 13-17 minutes.
Rinse the meat, beat off, put in cool water and place on fire. After boiling, periodically remove the foam. Cook for 22-28 minutes.
Rinse the carrots and cut into small strips. Peel the skin of the onion. Cut it into squares.
Heat a frying pan, brush with oil. Fry onions and carrots on it for 5-7 minutes.
Place the tomatoes in boiling water for 40-60 seconds. Then dip into ice water. Cut the tomatoes and separate from the peel. Rub the pulp and add to the pan with vegetables. Simmer for 8-11 minutes.
Put rice and stewed vegetables in a saucepan. Cook for 22-24 minutes.
Finely chop Bulgarian and hot peppers, mix with chopped prunes and garlic. Add to kharcho soup. Cook for 3-4 minutes.
Add salt and spices.

Pork kharcho soup with potatoes

Ingredients:

pork on the bone - 350 g;
potatoes - 5 pieces;
tomato paste - 60 g;
garlic - 3 cloves;
carrots - 1 piece;
onion - 1 piece;
spring water - 3 l;
dried basil - 3-4 g;
salt and pepper to taste.

Cooking:

Pork must be soaked in running water for 33-43 minutes, placed in a saucepan with boiling water. Cook 22-30 minutes.
Wash the potatoes, remove the skin and cut into large strips. Add it to the pork, cook for 17 minutes.
Free the onions from the husk, chop finely. Chop carrots into slices. Place everything in a saucepan and pour over the tomato paste. Simmer for 7-13 minutes.
Grind the garlic into a mushy mass, mix with basil.
Add stewed vegetables, crushed garlic, salt and spices to the pan. Cook for another 4-6 minutes.

Kharcho soup with carrots and cinnamon

By preparing this dish, you will take a look at the traditional recipe in a new way.

Ingredients:

pork - 250 g;
carrots - 4 pieces;
onion - 1 piece;
tomato paste - 50 g;
cinnamon - 10 g;
rice - 100 g;
water - 3 l;
salt and spices to taste.

Cooking:

Rinse the pork thoroughly, place it in a deep container and cook for 33-36 minutes. Remove the meat, cool, finely chop.
Peel the carrots and onions, scroll in a blender. Mix everything with tomato paste.
Wash rice in cool water, simmer in pork broth for 21-24 minutes.
Put the rolled vegetables, cinnamon, salt and spices into the pan. Cook another 13 minutes.
Add pork cubes.
Remove the pan from the stove, leave to languish for 7-9 minutes.

The dish is ready! You can decorate with branch cilantro.

Hearty pork kharcho soup

Ingredients:

pork - 550 g;
carrots - 2 pieces;
onion - 2 pieces;
tomato - 5 pieces;
rice -15 g;
garlic - 1 head;
olive oil - 30 g;
water - 3 liters;
salt and spices to taste.

Cooking:

Rinse the pork thoroughly, cut it into strips, put in a saucepan, pour spring water over it. Cook for 21-23 minutes.
Scald rice with boiling water, pour into a saucepan. Cook for 14-17 minutes.
Peel the carrots and onions and chop finely. Place in a hot skillet dipped in olive oil and fry for 4-7 minutes.
Rinse tomatoes, dip in boiling water. Remove the skin from the tomatoes and cut them into squares. Place the tomatoes in the pan and leave to simmer with the vegetable mixture for 5-8 minutes.
Chop the garlic into small cubes.
Put the stewed vegetables, finely chopped garlic, salt and spices into the pan. Cook for 13-15 minutes.

The dish is ready! Can be served with black bread, horseradish or mustard.

How to cook pork kharcho soup in a slow cooker?

The slow cooker works in the languishing mode, so many dishes in it become richer and more aromatic. Kharcho soup is no exception! It acquires a deep aftertaste.

Ingredients:

pork - 350 g;
onion - 3 pieces;
sweet pepper - 2 pieces;
carrots - 3 pieces;
tomato - 2 pieces;
rice - 100 g;
tkemali - 50 g;
vegetable oil - 20 g;
add salt and spices to taste.

Cooking:

Pork must be cut into small cubes and put in a multicooker bowl, greased with oil. The multicooker mode should be selected "Baking", time 43 minutes.
Wash the onions and carrots, peel and cut into squares. Wash in cold water and chop the sweet pepper. Wash the tomatoes and cut into strips.
With an interval of 7-8 minutes, add onions, carrots, peppers and tomatoes to the slow cooker. Wait for the mode to turn off.
Add rice, spices and salt to the bowl, set the “Stew” mode, time 60-70 minutes.
After turning off the mode, add tkemali to the multicooker bowl, and put it on the “Heating” mode for 3-7 minutes.

The dish is ready!

Each housewife can choose her own pork kharcho recipe and surprise her loved ones with it. This exquisite dish will impress even the pickiest gourmet.

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