Kharcho soup - a classic recipe with rice

Ingredients for the recipe “Kharcho soup with chicken and rice”:

• Chicken thighs – 400 grams;
• Rice – 100 grams;
• Water – 2500 ml;
• Potatoes – 2 pcs;
• Onion – 1 piece;
• Carrots – 1 piece;
• Bell pepper – 1 piece;
• Vegetable oil (sunflower) – 2 tbsp;
• Pepper paste – 1 tbsp;
• Tomato paste – 2 tbsp;
• Garlic – 3 cloves;
• Parsley – 20 grams;
• Khmeli-suneli – 1 tbsp;
• Bay leaf – 1 leaf;
• Paprika – 1 tsp;
• Salt pepper.

• Total cooking time: 1 hour 30 minutes.
• Calorie content of the dish: 31 calories (per 100 grams of product).
• Cuisine: Georgian. Type of dish: Soups. Number of servings: 4.

Instructions on how to prepare chicken and rice kharcho soup:

• Place a pan of water on the stove, boil it, add salt. Rinse the chicken thigh and place it in the liquid as a whole.
• Skim off the foam on the surface of the broth, then throw in a half of the onion, previously peeled. Throw in the bay leaf, parsley roots and peppercorns. Cook the chicken for 15 minutes.

• Cut the carrots into triangular slices, the pepper into strips, half the onion into small cubes. Place the vegetables in a heated oiled frying pan.

• Fry the vegetable mixture for about 3 minutes over medium heat until soft and lightly browned, stirring occasionally with a spatula.

• Remove the chicken from the broth, separate the flesh from the bone, cut as desired, add to the vegetables, and fry together for a few minutes.

• Add tomato paste, pour in a little water, add the whole set of spices. Mix the mixture thoroughly, cover with a lid, and simmer for 2 minutes.

• Cut the potatoes into cubes and add them to the meat broth.

• Rinse the rice thoroughly and add it to the broth 10 minutes after adding the potato slices.

• Immediately add the contents of the pan. Cook the kharcho for about 20 minutes until the potatoes are soft. At the end, throw in the chopped parsley leaves. Bring the kharcho to the desired taste, adjust the thickness, boil, remove from heat.

• Leave it for the next 10-15 minutes, then pour it into plates.

We hope you will find this step-by-step recipe with photos of how to prepare kharcho soup with chicken and rice at home useful. The unforgettable taste and aroma of this hearty dish will definitely be appreciated by your loved ones and guests. We leave our useful tips and variations of recipes for kharcho soup made from chicken, rice and potatoes in the comments to this recipe and share it on social networks if it was useful to you.

Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn everything new and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.

How to cook lamb kharcho at home

Ingredients:

• Beef – 450 gr
• long rice - 1/2 cup
• potatoes - 4 pcs
• onion - 1 piece
• garlic - 3 cloves
• carrots - 2 pcs.
• tomatoes - 3 pcs.
• ground black pepper - 1 teaspoon
• peppercorns - 7-10 pcs.
• ground red allspice - 1 teaspoon
• khmeli-suneli - 1 teaspoon
• salt and herbs (parsley and dill) - to taste.

We prepare all the necessary products, wash and peel the potatoes and carrots.
We wash the meat in running water, cut it into portions and put it in a saucepan on the stove to boil.

To make the dressing, grate the carrots on a coarse grater.

Peel the onion, cut into small pieces and fry in a frying pan in vegetable oil.

Meanwhile, the meat has already boiled and it is necessary to remove the foam. If you wish, you can drain the first broth. Add 7-10 grains of peppercorns.

Place grated carrots in the pan with the onions and continue sautéing

Pour hot water over the tomatoes and leave them for 3-5 minutes so that you can easily remove the skin.

After the time has passed, drain the water from them and separate the skin, cut into small pieces, and send to the dressing. We continue to simmer, while reducing the temperature a little.

Pour half a tablespoon of khmeli-suneli, 1 level teaspoon of red and the same amount of black pepper into the almost finished vegetable dressing. Pour in 2 scoops of broth, mix, cover with a lid and simmer for 10 minutes.

We take out an almost finished piece of meat from the pan, cut it into small pieces and send it back to the broth. There we also put potatoes cut into small squares and stewed vegetables. Salt to your taste.

Bring to a boil and add long grain rice, previously washed in cold water. Cook for 17-20 minutes over medium heat.

Finely chop the garlic and herbs.

We check the rice for readiness and if it is cooked, then add chopped garlic, herbs and bay leaf.

Turn off the stove and let our soup brew for 7-10 minutes.

Ingredients:

• Aranines with seeds – 750 g
• long grain rice - 1/2 cup
• onions - 2 pcs
• carrots - 2 pcs.
• garlic - 6 cloves
• tomato - 1 pc.
• celery - 1 stalk
• spicy herbs (paprika and coriander) - 1 teaspoon each
• tkemali - 1 tbsp. spoon
• tomato paste - 2 tbsp. spoons
• chopped greens - 2 tbsp. spoons
• salt and pepper - to taste.

This is a dish of Caucasian cuisine and is usually prepared from lamb or beef. But, of course, you can make excellent soup from chicken. Aromatically filling and very tasty!

Ingredients:

• Chicken broth - 1.5 liters
• long rice - 4 tbsp. spoons
• onion - 1 large
• tomato paste - 1 tablespoon
• Refined sunflower oil - 30 ml
• garlic - 3 cloves
• bay leaf - 1 pc.
• hops-suneli - 1 tbsp. spoon
• parsley - to taste
• salt and ground black pepper - to taste.

To prepare a medium pan (about 3 liters) of this dish we will need:

• beef brisket - 0.6 kg;
• 2 onions;
• round grain rice - 100 g;
• tkemali - 4 tbsp;
• tomato paste - 1 tbsp;
• garlic - 5-6 cloves;
• peeled walnuts - 100 g;
• hot chili pepper or jalapeno - 1 pc.;
• vegetable oil - 1 tbsp;
• bay leaf - 2 pcs.;
• khmeli-suneli - 1 tsp;
• paprika - 1 tsp;
• black peppercorns - 10 pcs.;
• greens (cilantro or parsley) - 1 bunch;
• salt - to taste.

Cooking steps:

• In order to cook a rich broth, it is best to take a good brisket on the bone, because... it is moderately fatty, which means the brew will be thick and aromatic. If you wish, you can use any part of beef, but it is better to take it with a bone.
• Wash the meat, cut into small pieces, add water and place on moderate heat. It is better to fill the water to the brim at the very beginning, because... It is undesirable to add it during the cooking process, and the excess evaporates during the process. As soon as the broth boils, foam forms, which must be removed so that it does not settle. After boiling, the heat should be reduced and the pan covered with a lid, leaving a small hole. The soup should bubble slightly over low heat. In this mode, cook the beef for at least an hour and a half until done. The meat should be tender and easy to cut.
• The onion needs to be peeled and finely chopped. It is better to take small heads, they taste much more tender.
• In a well-heated frying pan with the addition of one tablespoon of sunflower oil, lightly fry the onion for 5 minutes until transparent.
• When ready, remove the pieces of beef from the soup, remove the bones and cut into small pieces. The broth is filtered through several layers of gauze so that there are no small bones or their fragments left in it.
• The chopped boiled meat is added back to the kharcho along with sautéed onions and cooked for about 45 minutes.
• Rice should be prepared for cooking. To do this, soak 6 tablespoons of round rice in warm water for 15-20 minutes. Rice will give the kharcho the desired degree of thickness and richness.
• After the required amount of time has passed for boiling the onion, add a spoonful of tomato paste, Georgian plum tkemali sauce, a small hot pepper (pre-peeled from the stalk and seeds) to the soup and cook for several minutes. If chili or jalapeno peppers are not available, you can replace this ingredient with ground red pepper. It is added at your discretion at the end of cooking to ready-made kharcho.
• Pour rice into the prepared spicy broth with meat and onions and put on fire for 10 minutes.
• Grind the pre-peeled walnuts into crumbs in a mortar.
• Grind black peppercorns in a mill.
• When the rice is cooked, stirring constantly, add nut crumbs, pressed garlic, paprika, suneli hops and salt to your taste to the remaining ingredients. Seasonings will give the dish a unique color and aroma. The spiciness of the kharcho should be adjusted based on your preferences: if you want it spicier, then you can add ground red pepper to the chili, and if you don’t want to overdo it, then you can limit yourself to only a small piece of hot pepper for piquancy.
• After adding seasonings, wait until it boils and keep on fire for another five minutes. After this time, add bay leaf and chopped herbs.
• We wait a few more minutes for the soup to boil, then turn off the heat and tightly close the pan with a lid, letting it brew for about half an hour.
• Pour the finished soup into bowls; if desired, when serving, sprinkle it with chopped green onions or garnish with a sprig of cilantro.

The classic preparation of traditional Caucasian soup is based on the spicy component of the dish with a sour note, an abundance of seasonings, a thick rich broth and the special taste and aroma of walnuts. Next, the basic recipe is changed in each family to their own taste. Some people like it spicier, others like broth on lamb ribs.

So, for example, in Russia a more European version of cooking has been adopted, with an abundance of vegetables: carrots, potatoes, bell peppers and even mushrooms. In some regions of Georgia, kharcho is prepared without the nut component, and rice is replaced with pearl barley or millet. Some recipes for Georgian kharcho contain black olives, olives, and lemons.

If you want to prepare a traditional recipe in a new way, then you can add ripe tomatoes to the base part. Cherry tomatoes are best suited for this; they not only diversify the taste, but also add extravagance to the soup. Strictly speaking, you can experiment with the recipe in any way you like, deducing your own formula for this Caucasian soup.

Very spicy, hot and thick soup-kharcho is one of the most popular dishes of national Georgian cuisine. It is not always possible to find tkemali plum, traditional for this soup, so it is often prepared with tomatoes. It's very tasty and rich!

And, despite the spiciness, even children gobble it up with great pleasure!

• Beef (preferably brisket) - 600 gr.;
• Onions - 4 pcs.;
• Tomato - 3 pcs.;
• Parsley - 50 gr.;
• Allspice - 3-4 peas;
• Black pepper - 3-4 peas;
• Bay leaf - 1 pc.;
• Hot red pepper - 1 pod;
• Steamed rice - 100 g;
• Ground cilantro - 1 tsp;
• Utskho suneli (blue hag) - 1 tsp;
• Tomato paste - 2 tsp;
• Garlic - 3 cloves;
• Ground walnuts - 2 tbsp. l.;
• Butter - 40 gr.;
• Green cilantro - 40 gr.;
• Salt - 2 tsp.

Moderately thick, meaty and very rich soup with an incredible amount of spices and an abundance of garlic and herbs, thanks to which we have a unique taste and aroma. This is simply a masterpiece of Georgian cuisine!

Such a chic dish will not leave anyone indifferent!

We will need:

• Lamb on the bone - 1000-1100 gr.;
• Round rice - 110 g;
• Onions - 3 pcs.;
• Carrots - 1 pc.;
• Parsley and cilantro roots - a bunch;
• Celery stalk (or root) - 1 pc.;
• Tomatoes in their own juice - 400 gr.;
• Tkemali (or Tklapi) sauce - 1-2 tbsp. l.;
• Garlic - 4-5 cloves;
• Cilantro and parsley - to taste;
• Bay leaf - 2 pcs.;
• Cinnamon - 1 pc.;
• Clove buds - 4 pcs.;
• Peppercorns - 6-7 pcs.;
• Dried chili peppers - 3 pcs.;
• Coriander seeds - 1 tsp;
• Dill seeds - 1/4 tsp;
• Dried parsley - 1/2 tsp;
• Dried basil - 1/2 tsp;
• Ground coriander - 1/2 tsp;
• Dried marjoram - 1/2 tsp;
• Salt and black pepper - to taste;
• Vegetable oil - for frying.

Usually, for such a soup, the seasoning “Khmeli-suneli”, or the so-called “Kharcho-suneli” is used. However, I did not have the opportunity to buy such a ready-made set of spices, so I took almost all the ingredients separately and will add them by simply mixing dry ground spices (coriander, parsley, marjoram, basil and dill seeds)

I think a light version of your favorite soup will appeal to many. So, those who prefer poultry from all types of meat can also enjoy this amazing, moderately spicy, mouth-watering dish in the Georgian style.

Moreover, it is quick and easy to prepare!

Compound:

• Chicken fillet on the bone - 400 gr.;
• Rice - 100 gr.;
• Potatoes - 2-3 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Tomato paste - 1-1.5 tbsp. l.;
• Khmeli-suneli - 1 tsp;
• Adjika - 1 tbsp. l.;
• Garlic - 2-3 cloves;
• Stems of greenery - a bunch;
• Salt, pepper - to taste;
• Vegetable oil - for frying vegetables.

Chicken and rice kharcho recipe: 5 simple cooking methods

If the thought of the usual first course makes you bored, then it’s time to find a replacement. The best way to do this is to study soup recipes in the cuisines of other nations. For example, Georgian cuisine is rich in a variety of first courses, and one of them is the traditional soup kharcho .

National soup kharcho is prepared only from beef using tklapi (dried fruit from cherry plum) or tkemali

In our country, this dish does not seem exotic, but nevertheless, housewives often forget about it. We offer five recipes for preparing chicken and rice kharcho, adapted to the tastes of our compatriots.

Pork kharcho soup

As you know, the classic version is made from beef, but recipes for this dish that have gone beyond the borders of their homeland at least differ in the choice of meat. True pork connoisseurs also did not miss the opportunity to try preparing this delicacy according to their favorite recipe.

To make pork kharcho soup you need:

• Pork on the bone (300 – 350 grams);
• Round rice (0.5 cup);
• Onions and carrots;
• Shelled walnuts;
• Tkemali;
• Khmeli-suneli;
• Sunflower oil;
• Salt;
• Greenery.

How to cook:

Place rice in boiling pork-based broth. While it is cooking, we fry it from sunflower oil, onions, and carrots. Grind the nuts, tkemali and suneli hops in a blender. When the rice has boiled over low heat for 10 - 12 minutes, you can add the frying and nut paste with tkemali. Bring the resulting mixture to a boil and turn off. Pour the chopped herbs into the prepared dish and cover with a lid. After steeping for 15-20 minutes, you can start tasting.

Recipe No. 2. Kharcho with chicken, rice and walnuts

Components:

• half a chicken;
• walnuts – 1 tbsp.;
• tomatoes – 2 pcs.;
• garlic – 3-4 cloves;
• hops-suneli - 1 tbsp. l.;
• potatoes – 2 pcs.;
• onions – 2 pcs.;
• rice – 100 g;
• tkemali - 3 tbsp. l.;
• green cilantro – 1 bunch;
• salt.

the chicken , chop into small pieces and place in a pan of water along with chopped potatoes . Bring the broth to a boil over high heat and reduce heat to medium.

Peel the onion, finely chop and place in a frying pan. Skim the fat from the surface of the broth and pour it into the pan with the onions. Simmer everything over medium heat. Remove the skin from the tomatoes. To make it easy to remove, scald the tomatoes with boiling water. Grind the tomato pulp and add to the onion. After 10 minutes, add the garlic, passed through a press, into the pan. After another 5 minutes, add the walnuts crushed with a coffee grinder or blender to the sauce.

Rinse the rice and add to the pan. Mix. Add the prepared sauce, salt, add tkemali and mix again.

Cover the almost finished soup with a lid and simmer for 15 minutes over low heat. Then turn off the stove and add finely chopped cilantro . Stir again and let sit for 10-15 minutes.

Before serving the soup, you need to stir it and add the grounds first, and then the broth. This way, each serving will be equally satisfying.

Video on how to cook real Georgian kharcho with tkemali

And for those who love video recipes, I found wonderful, detailed and understandable material.

Even a traditional recipe for Georgian soup can differ from one housewife to another in the general composition of the ingredients. And each will claim that she has the real recipe. Well, I just suggest you try different options and determine for yourself which is better.

Ingredients for a three-liter saucepan:

• Beef – 600 gr
• Onions - 2 pcs.
• Tomatoes - 4 pcs.
• Rice - 6 tablespoons
• Walnut – 100 gr
• Hot pepper - 1 pc.
• Parsley - 1 bunch
• Tkemali sauce - 2 tablespoons
• Garlic - 3 cloves
• Allspice - 1 teaspoon
• Khmeli-suneli - 1 teaspoon
• Dried basil - 1 teaspoon
• Dried cilantro - 1 teaspoon

Now look at the method of preparing this Georgian dish.

The result was rich, spicy and very tasty kharcho. Prepare it for your men, I think they will be pleased. After such a first course, you won’t need a second one. It's so filling.

Recipe No. 3. Kharcho of chicken drumsticks with rice

The national Georgian soup kharcho is prepared without using potatoes . For a Russian person, a first course without this root vegetable will be very unusual. Despite the fact that the proposed cooking method is far from the original, the taste of this option does not suffer. So, let's take :

• chicken drumsticks – 4 pcs.;
• onions – 3 pcs.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• rice – 150 g;
• garlic – 2 heads;
• tomato paste (or tkemali) – 3 tbsp. l.;
• salt, pepper to taste;
• bunch of fresh herbs:
• vegetable oil.

the drumstick and place in a pan with water. Put on fire. Peel the onions and carrots Finely chop the onion, grate the carrots on a coarse grater and add the vegetables to the chicken.

the potatoes , cut into strips or cubes. Add to the pan. Add washed rice there. Remove the drumsticks, cool, and separate from the bones. Chop the meat and place in the pan.

Heat vegetable oil in a frying pan and fry finely chopped garlic. Fry until golden. Add tomato paste or tkemali, add pepper and simmer.

Transfer the prepared sauce to the soup, add salt and stir. Cook the kharcho for 10-15 minutes, add the herbs, turn off the stove and let it brew for another 10 minutes.

Kharcho with chicken broth

Many people prefer chicken broths due to their easy digestibility. So in this case, chicken kharcho can be safely classified as a dietary dish.

If you decide to cook kharcho with chicken, our classic step-by-step recipe with photos will come in handy.

So, first you should stock up on all the necessary components in advance

Below is a list of ingredients that you will need to prepare kharcho soup based on chicken broth. This will be enough to cook 3 liters of aromatic, delicious food for lunch.

• Chicken – 0.5 kg
• Rice - 1.5 cups
• Onions – 1 pc.
• Garlic – 1 head
• Tomato paste – 2 – 3 tbsp.
• Salt, spices to taste

To prepare kharcho, some people also use carrots, fresh tomatoes and potatoes, but this is at the discretion of the housewife.

Cooking process

First you need to rinse the chicken and cook broth from it. Here it is necessary to take into account this point - if you need to get a rich broth, then the bird is dipped into boiling water. By filling it with cold water and putting it on the fire, you will get a weaker broth, but the chicken will cook faster and become softer.

When the meat is ready, it is removed from the pan, cooled and cut into portions. Then they proceed according to the following algorithm.

The finished broth should be strained through 2 layers of gauze - this will make it transparent.

If you plan to add potatoes to the soup, now is the time to put them in the pan. Tubers should be no more than 1/3 of the total volume of the dish. You can cut it into small cubes or into longitudinal strips (as you like).

After boiling the potatoes until half cooked, add washed rice to the broth. It is better to take cereals that are not steamed or crushed, but choose a starchy variety.

At the same time, frying is done in vegetable oil - from chopped onions and tomato paste. You can also fry grated carrots, as well as slices of fresh tomato (they will give the kharcho the necessary sourness). First, remove the skin from the tomato by dousing the vegetable first with boiling water, then with a stream of cold water.

Before removing the roast from the heat, add garlic. If the goal is to make the soup spicier, then the cloves should be chopped (preferably crushed). Leaving them whole results in a richer aroma. But then, when serving the soup, you need to carefully ensure that the garlic cloves do not fall into the plate.

When the rice is ready (it needs about 7 minutes, no more), the soup is salted and the frying is added, and spices are added.

Now all that remains is to turn off the heat and let the kharcho brew for a few minutes. When serving, put chicken meat into each serving plate, add a little butter and crush with fresh herbs.

But you can put this whole addition on the dining table so that everyone can use these ingredients to their own taste. Perhaps someone would like to add a spoonful of sour cream to the kharcho.

Recipe No. 4. Spicy kharcho with chicken and rice

Georgian cuisine is famous for its piquancy and richness of taste . If you like this “zest”, then try this version of kharcho :

• chicken – 1 kg;
• rice – 150 g;
• onions – 4 pcs.;
• carrots – 2 pcs.;
• tomato – 3 pcs.;
• walnut – 100 g;
• potatoes – 3 pcs.;
• fresh cilantro and parsley;
• bay leaf – 3 pcs.;
• coriander – 1 tsp;
• red pepper – 1 tsp;
• hops-suneli - 2 tbsp. l.;
• garlic – 4 cloves;
• tkemali - 3 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• vegetable oil.

the chicken under running water, remove skin, tendons and cartilage. Cut the meat into several pieces and place in a pan with water. Add bay leaf there and put on the stove. Bring to a boil, remove the foam.

Wash the greens, chop and add to the broth. Cook everything for 20-30 minutes, then strain. Cut the chicken meat into pieces and add it to the broth.

and chop the onions and carrots For this purpose, you can use a blender or grater. Peel the potatoes and cut into large pieces. Peel the tomatoes and chop them too.

Bring the broth back to a boil . Pour rice into the bubbling liquid and stir. Then add the potatoes and reduce the heat to low.

Heat vegetable oil in a frying pan and place onions, carrots and tomatoes . Mix thoroughly and fry lightly for five minutes. Add suneli hops, pepper and coriander . Cover the pan with a lid and simmer the contents for 10 minutes. Add tomato paste and simmer for another 2-3 minutes. At this time, pass the garlic through a press and add it to the sauce. Simmer for another minute and add the prepared sauce to the broth.

Chop nuts with herbs . Add the mixture to the soup, stirring continuously, and then bring to a boil. Pour in tkemali and salt. Make sure the rice is ready and turn off the stove. Let it brew for 15-20 minutes.

Be sure to remove any foam during cooking! This way the broth will be aromatic, tasty and aesthetically pleasing.

With pork ribs

An interesting pork recipe.

Ingredients:

• pork ribs – 750 g;
• bay leaf – 2 pcs.;
• tkemali sauce;
• onion – 5 heads;
• garlic;
• khmeli-suneli;
• rice – 0.5 cups;
• walnut – 0.5 cups;
• coriander;
• parsley leaves;
• parsley root;
• cilantro.

Preparation:

1. Cut the pork along the ribs. Place in a saucepan, fill with water.
2. After an hour and a half, remove the meat, cool, and separate from the bone. Slice.
3. Place the washed cereal in the broth along with the meat.
4. Grate the roots and add to the soup.
5. Place the chopped onion with the remaining ingredients.
6. Chop the nuts and add to the food.
7. Add remaining ingredients.
8. Boil for half an hour. Sprinkle with chopped herbs.

Recipe No. 5. Kharcho from homemade chicken

Let's take it:

• half a chicken;
• potatoes – 4 pcs.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• garlic – 3 cloves;
• salted tomato – 2 pcs.;
• bay leaf – 3 pcs.;
• rice – 200 g;
• salt, pepper to taste.

The broth from homemade chicken turns out to be very rich and fatty , so it makes sense to cook it in a secondary way . Be sure to remove the foam.

Remove the chicken from the finished broth to cool and let it stand. Rinse the rice and soak in water for 15 minutes . At this time, peel and chop the vegetables.

Strain the broth and place on the stove, bring to a boil and add chopped potatoes . Bring to a boil again and add rice . Add salt.

Pour vegetable oil into a frying pan and place the cut meat. Cut the carrots into rings, finely chop the onion and add the vegetables to the meat. Squeeze the garlic into the pan and add the peeled tomatoes. Fry everything for 10 minutes and add to the broth. Add bay leaf and cook until tender.

How to cook kharcho soup in a cauldron over a fire?

When you go on a picnic, surprise your friends by cooking an amazing soup of Caucasian cuisine over the fire.

Ingredients:

• lamb ribs – 1000 g;
• polished rice – 170 g;
• hot pepper – 1 teaspoon;
• hops-suneli - 2 teaspoons;
• cilantro – 50 g;
• sweet pepper – 2 teaspoons;
• walnut – 120 g;
• tomatoes – 550 g;
• parsley – 50 g;
• garlic – 5 cloves;
• onion – 420 g;
• tomato paste – 120 g;
• bay leaf – 5 pcs.;
• lemon – 1 pc.;
• utskho-suneli – 2 teaspoons;
• salt.

Preparation:

1. Prepare the coals.
2. Slice along the rib. Place in a cauldron.
3. Pour four liters of water.
4. Cook for an hour.
5. Immediately wash the rice and soak while the meat cooks.
6. Peel the onion, cut into rings, put in a frying pan. Pour in broth. Add bay leaf and paste. Simmer until the vegetable is soft.
7. Pour the cereal into the pot.
8. Pour boiling water over the tomatoes, remove the skin and chop. Place in a bowl.
9. Peel the garlic and add to the tomatoes.
10. Chop the greens and send to the tomatoes.
11. Place the chopped nuts in a bowl.
12. Add spices to tomatoes.
13. Squeeze citrus juice into food. Knead with your hands. Cover, remove from the sun.
14. Two hours after the start of cooking, pour water to the initial level. Add some salt. Put onion.
15. After a couple of minutes, add the tomatoes and spices. Boil. Remove from the fire.

Recipe for classic kharcho soup with chicken and rice

Ingredients

With rice in a slow cooker

A multicooker will help simplify the preparation of soup. With this device you do not need to strictly control the cooking process, the main thing is to choose the right mode.

Ingredients:

• smoked ham – 500 g;
• rice – 1 multi-glass;
• sunflower oil;
• hops-suneli – 1 teaspoon;
• tomato paste – 4 teaspoons;
• garlic – 5 cloves;
• salt;
• pepper.

Preparation:

1. Cut the ham into small pieces.
2. Peel and chop the onion.
3. Pour oil into a bowl and add the prepared ingredients.
4. Set for half an hour on the “Baking” mode.
5. Pour in tomato paste. Add chopped garlic, salt, suneli hops, pepper.
6. Place the washed rice into a bowl. Set to “Quenching” mode for one hour.