Kharcho (Multicuisine DeLonghi)

Kharcho (Multicuisine DeLonghi)

Category: First meal

Ingredients
Beef broth	3-4 l
Boiled beef
Bulb onions	1 head
Garlic	2-3 cloves
Rice	80 g
Plum Pastila	taste
Tomato paste	2 tbsp. l.
Spices (I have dry adjika)	taste
Salt
Sugar	1 pinch

Cooking method

• With the appearance of Kuzin in the house, I cook kharcho only in her.
• I boiled the beef in advance (in Oursonchik, the broths are super great there). I turn Kuzina into the Multicooker program, level 4. Pour a little vegetable oil at the bottom and while Kuzya is warming up I chop the onion and garlic. I spread it to Kuzina, lightly fry it, add pieces of meat. Then tomato paste. You can of course use Tkemali sauce, but I have a lot of plum marshmallows since last summer. Dried in Isidri. So, I take a piece of marshmallow and just tear it into small pieces into a saucepan (these pieces will dissolve in the broth anyway). I wash 80 g of rice (exactly 80 g, if a little more, then you get rice porridge), send it to Kuzina. I pour everything in broth. I bring it to a boil on the 4th level and immediately put on the 1st level. It all depends on the speed with which I added everything to the saucepan, you may have to add about 10 minutes. At the end I add spices, salt (we try, because the spices may already contain salt) and a pinch of sugar.
• Bon Appetit!
• 

Cooking program:

Multicooker

[kubanochka]

kubanochka, Helen, I'm the first for your delicious ...
So great that I laid out the recipe, thank you boo ...

[Lenochka]

I love Kharcho sooo, of course I cook a lean version, but I haven't tried to cook soups in my cousin yet.
Lenochka, thanks for the recipe, definitely a must try.

[marlanca]

marlanca, Checkmark, bon appetit! I really like the first courses from Kuzina. The second photo shows the initial level of the product in the saucepan. It didn’t boil away, it’s while I was photographing a plate of kharcho, the family served themselves. They took a little sip

Added Sunday 19 Jun 2016 10:01 AM

but in my cousin I haven't tried to cook soups yet.

In vain Urgently correct the situation

The second photo shows the initial level of the product in the saucepan. It didn’t boil away, it’s while I was photographing a plate of kharcho, the family served themselves. They took a little sip

Well, you need to ..., I just thought it had boiled down like that ... the family is great ...

One of my favorite first courses !! And it was on beef, and at the end of the coffee grinder a handful of walnuts))) and cilantro ... that's it !!! I went to put it !! Thank you)))

[Zhannptica]

Zhannptica, I also love with nuts - an unusual taste is obtained and be sure to be hopped - suneli more ..)

and at the end of the coffee grinder a handful of walnuts))) and cilantro ... that's it !!!

I have ground coriander as part of "Dry Adjika", I like to add cilantro to the plate. There were no nuts in the house. I also like walnuts.

and be sure to get drunk - sunlit more ..)

I recently "got hooked" on the collection of spices "dry adjika" I buy from the Abkhazians in our market. My favorite spices that I buy from the same seller are also Hazel Adjika and Svanka. I like to play with spices in kharcho according to my mood and weather)))

Lenuska, what awesome soup!
Something a long time ago I did not "grub", it is necessary to correct the situation.
Special thanks for kharcho in Kuzka! I have never cooked soups in it.

I have never cooked soups in it.

Rassolnik, minestrone, hodgepodge national team ... It turns out very tasty

Kuzinochka is a very good friend! Thanks for the recipe!

[kubanochka]

kubanochka, yes, Abkhazians have the most delicious spices - they make adzhika incomparably from dried pepper, with the aroma of a haze from a real hearth)) I somehow managed to try it when they were preparing it for myself - there were a lot of all kinds of local herbs and spices and they have a lot Adjika has options - they are masters about this)

[kubanochka]

kubanochka,
Lenochka, thanks for the detailed recipe - my husband loves kharcho very much! I will definitely cook it !!!

Give me at least a tiny plate of this delicious !!!

Lena, I really love kharcho soup! But I never added "Tkemali" there (I added pomegranate juice, it was), you need to try. Thanks for the idea!

Added Sunday 19 Jun 2016 08:24 PM

I love Kharcho sooo, of course I cook a lean version

Tanyulya, I also often cook lean kharcho My friends laugh at me, but I still cook

Added Sunday 19 Jun 2016 08:26 PM

a handful of walnuts)))

Zhanna, I also respect kharcho with nuts)))

But I never added "Tkemali" there (I added pomegranate juice, it was), you need to try. Thanks for the idea!

Real kharcho soup is prepared with the addition of tklapi - dried strips of plum puree from the traditional Georgian plum "tkemali", peeled and peeled.
Tklapi - sweet and sour taste and create a unique aroma of the classic kharcho soup. These thin stripes can be found in every village house in Georgia. After drying in the sun, plum puree can be stored for a very long time due to the acids contained in the fruits. Without the addition of "sour plum lavash", you will not get a real Georgian beef kharcho soup.
In some regions of Georgia, juicy ripe dogwood berries are used to prepare tklapi, sometimes sweet varieties of cherry plums are also suitable for these purposes. Sour marshmallow is also added to other meat dishes typical for Georgian cuisine, for example, satsivi or goose with tklapi.
During the preparation of kharcho soup, a Georgian housewife breaks off a palm-sized piece of semi-dry plum marshmallow and soaks it in a bowl of rich fresh beef broth. This mixture is an essential ingredient in the classic kharcho soup recipe, creating an ideal acidic environment for digesting stomach-heavy beef.
A large amount of garlic and onions allows you to break down difficult-to-digest animal proteins into their constituent parts. Thanks to the sour tkemali sauce made from tklapi, garlic and hops-suneli, this thick, fatty soup is easy to digest and serves as an excellent source of energy.
Rice, which is part of the ingredients of the classic recipe for kharcho soup, is an excellent adsorbent, a source of carbohydrates, and also softens the sharp taste of a fragrant garlic-plum dish.
Grated walnuts are the hallmark of real Georgian kharcho soup. Sometimes not a single national dish can do without them in Georgia.
Pomegranate juice is a little different. This is more for Azerbaijani cuisine.

Oh, how delicious, I never added walnuts, I will definitely try, but how many are needed for 4 liters?

Lena, cooked lean kharcho today, added Tkemali. Thanks for the tip! I like it.
However, I want to say about pomegranate juice. In the article you quoted, it is said that in some regions of Georgia, pomegranate juice is also added to kharcho.
I liked it more with tkemali

Be sure to add utskho-suneli (blue fenugreek). This is even more important than tkemali. Mind-blowing smell and taste. This is both pilaf without cumin, and kharcho without utskho. As they say - the hallmark of the smell of kharcho. Hops, as far as I know, are not put. I could be wrong, but it seems to be so. In short, try it, and you will understand that apart from utskho and tkemali nothing else is needed in kharcho. Just get the taste. Meaning. Try to remove half or even two-thirds of the tomato. Just do an experiment. Soup in the original and to taste should not be so tomato.It is dyed a little.

I'm cooking now)) The sensations are very unusual - Kuzya is perceived by me as a device for frying, baking and baking))

Flax, it turned out very tasty)) My husband is a kharcho lover (I wrote about this, I remember)) I had less broth, the soup came out thick. Very fragrant and added nuts)) I have a straight day of Georgian cuisine today - I also have red bean lobio)) I already love this)

[Lena]

Lena, and I have neither tkemali, nor plum marshmallow (there is apricot marshmallow, also sour). I also have frozen plums in my freezer. And then there are dried plums (in quarters). How can I get out of the situation? Would you answer?