Principle "Kharcho" from Tamara Platonovna (fish)

Principle "Kharcho" from Tamara Platonovna (fish)

Category: First meal

Kitchen: georgian

Ingredients
Fish ... miscellaneous trifles and other tails, heads and fins	500 g
Fish ... coho salmon	500 g
Bulb onions
Tomatoes, or tomato paste, or canned tomato
Spices and condiments
Vegetable oil
Garlic
Greens

Cooking method

• Tamara Platonovna Sulakvlidze claims, and I completely agree with her on this, that contrary to the assertions about the beef essence of kharcho soup, it can be cooked from poultry and even from fish. And in general - "kharcho" - it is more a principle of making soup, and not specifically food consisting of meat, etc.
• So see for yourself what happens if instead of, as it sounds in the literal translation of "a piece of cow", take a fish. And not sturgeon there, as in the recipe described by Tamara Platonovna, but wild coho salmon.
• Here it is ... kharcho soup from coho salmon.
• Cooking. Or - cook ... it's as you like.
• Boil the broth. There are options and ways of darkness. But I, as always, poured pieces of fish with cold water, brought it to a boil, removed the scale, gurgled a vegetable-root set, spices into the pan and simmered the contents on the smallest possible fire for almost three hours. And then - put the fish, and strain the broth thoroughly. If suddenly, for example, there is no sieve, then apply cheesecloth or ..., in general, strain thoroughly.
• 
• What else do you need?
• The set of products is simple and affordable. Here they are.
• Onion. Onion. For two (as we did) liters of broth, you need three medium-sized heads. Finely chop the onion. You can, as Tamara Platnovna recommends, even pass it through a meat grinder.
• By the way, I use a mini chopper for such purposes. Well, a chopper is not an ax ... and chopping a bow is very convenient and quick for them. And by the way, there is no need to cry.
• Here's what happens.
• 
• Coriander. I took some. And three peas of allspice.
• But, generally speaking, spices and seasonings, as well as their quantity, is a purely personal matter and even, I would say, intimate.
• In a mortar, these grains should not only be "ground", but rather - knead ..., crack.
• 
• Finely chop a couple of garlic cloves, do not forget a bay leaf and a spoonful of hops-suneli.
• 
• Vegetable oil. I took from grape seed. Very little is needed. Tamara Platonovna does not have it at all in the recipe, but the broth from coho salmon turned out to be not as fat as from sturgeon, so I added a little oil. From grape seeds, which. Although, I think that ordinary olive will work too.
• 
• Pour the oil on the bottom of a slightly warmed pan, heat it up (no need to heat it, we will not cook pilaf) and spread the onion.
• 
• Let it go a little bit. You just do not throw the process unattended, stir the onions constantly. And then still collect the fat from the surface of the broth, a couple of ladles, and add to the onion.
• 
• We do not need overcooked onions, but stewed ones. Let it stew in the butter and broth. On a very small light, which is typical.
• 
• Now about tomatoes tomatoes.
• You can take half a cup of tomato paste. And all business. But in our bins, despite the sanctions, such boxes were found. They have such canned food ... tomato. There are even slices of tomatoes. And there are almost no unnecessary additives. Practically natural product.
• And for the taste - the aroma of the dead, we took heels of sun-dried tomatoes. And they cut them. Not very small, so as not to dissolve without a trace.
• Ideally, you need to take about seven ripe - ripe tomatoes. Those that are from the garden, of course, and not plastic hothouse. From them there will be no aroma, no taste, but only pink rubbish in the pan is formed.
• 
• And after fifteen minutes, as the onions are already stewed, we send them to the pan.
• 
• After another five minutes, spices - pour the seasonings into the pan. And in a couple or three minutes, the aromas will begin, very seductive, by the way.
• 
• Fifteen minutes, on the same small fire, constantly, without laziness, stirring, we continue to simmer the mixture. And then fill it with broth. And throw the lavrushka. One leaf.
• 
• While it boils, you need to rinse the rice. For a couple of liters of broth, I only took three tablespoons of rice. With a small slide. Rinse the rice thoroughly as for pilaf.
• 
• And as soon as it boils in the pan, put the rice in the pan and send.
• 
• Fish.
• Of course, in a good way, the broth had to be cooked from the heads, tails and other ridges there. And the fish, fillets, send to the pan five minutes after the rice.
• But we have ... what we have.
• 
• Carefully chop one slice…. But you really need to do it carefully, with a very sharp knife, otherwise salmon are soft, they will fall apart into unappetizing shmat.
• And since they are boiled, they should be put into a saucepan in ten to fifteen minutes, a field of rice. So as not to be completely boiled.
• 
• And after another ten minutes, pour the finely chopped herbs with garlic into a saucepan. Stir gently and bring to salt.
• 
• Like this. Then cover the pan with a lid and simmer for another ten minutes.
• Here it is…, kharcho fish soup.
• Angela for you at your meal!
• 
• And regarding the pungency of supokharcheva, so on the windowsill, in a pot, pepper grows, it is sharp ..., burning. Fragrant though. Anyone is free to add to the plate as much as the body can handle.
• 

The dish is designed for

12

Time for preparing:

3 hours

[Ivanych]

IvanychYou need to write books. Stunning as always! I will definitely cook it.

Bravo! So tasty and figuratively everyone described that even now run after fish! I never thought that kharcho is possible with fish. Opening for me. Thank you! We will try.

[Ivanych]

IvanychYou need to write books. Stunning as always! I will definitely cook it.

Duc already ... just not about Food ...

[Ivanych]

Ivanych, I reigned the broth according to your recipe. I liked it very much.
The broth was incomparable !!!

Thank you. So, I did not try in vain ... I told

Thank you. So, I did not try in vain ... I told

Of course not in vain, but they wrote so deliciously ...

As always: tasty, artistic and extraordinary. You need to publish books on cooking.

It is troublesome ...

I apologize! You have a beautifully designed recipe and I have no doubt that it is delicious, but T, P. Sulakvelidze has sturgeon or stellate sturgeon kharcho with nuts. The fish can of course be replaced, but there is no rice there, so this is more your recipe than Tamara Platonovna.

I forgive you ... there is flour there. Instead of flour - rice. And ... the title of the post !!! more attentively, please.

It's good that Tamara Platonovna did not live to see this day ...

If you feel good, then this is already good ... then the goal is achieved.

[Vasilisa]

Vasilisa, so it is written - "principle", not "authentic"

Duc already ... just not about Food ...

So in fact in appropriate section you can also post the author's annotation

[Chef]

Chef, for those who ask, I give the link in a personal link where it lies. The text is not profile at all.