The necessary equipment for the preparation of pork soup kharcho
Stages soup kharcho pork
King first courses, the pearl of Georgian cuisine is the national soup kharcho. The recipe of its preparation for each area of your Georgia and may consist of different types of meat. Known recipes kharcho soup of pork, poultry meat.
Soup kharcho - a sharp, spicy dishes with an abundance of greenery and garlic on the acidic basis. Yet it can be represented as a spicy soup kharcho pork with nuts and tkemali. The recipe of its preparation is transmitted from generation to generation, modified and supplemented.
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The recipe contains the following ingredients
Pork ribs - 400 g, not very fat, on the bone.
Onions - 2 pcs.
Garlic - 1 clove
Figure - 3 tbsp
Nuts - 0, 5 cups
Carrots - 1 pc.
Tkemali - 0, 5 cups
Hops-suneli
Tomato paste - 1 tsp
Butter - 35 g
Salt
Red pepper
Greenery
The recipe serves 2, and the dish is cooked for 2 hours.
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The necessary equipment for the preparation of pork soup kharcho
knife,
dishes,
Mortar,
cutting board,
stove,
pan,
spoon,
ladle,
mixer.
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Stages soup kharcho pork
To prepare the soup kharcho pork spareribs take, cut them into small pieces with a bone.
Thoroughly rinse them under running water and dry with a towel. Then put in a pan and pour 1, 5 liters of water. We put on the fire and bring to a boil. Carrots are clean, the regime into cubes and send in a saucepan. Cook 10 minutes, then add the chopped onion and tkemali, cook for another half hour.
Tkemali - a sour kharcho base, made of sour plum - plum. It is recommended to take 100 grams of plum, remove seeds and cook in a blender puree, which is then added to the soup. You can, as a substitute, add to the broth piece tklapi, 5x5 cm, made of plum puree or dogwood. Recipe soup is allowed to use tomato paste or pomegranate juice only natural. It gives a good taste of the soup mixture of tomato paste and tkemali.
The recipe starts with a nut filling Board fry lightly walnuts in a pan, then clean from the shell in a mortar and pound until the peanut butter. In this mass add pre-cleaned and then crushed garlic and mix well. Filling is ready, we have it set aside for a few minutes and throw in the soup pre-washed rice. Figure desirable to use long-grain.
When the rice boil for 10 minutes, put the soup nut filling and give it simmer on low heat for 15 minutes. Now add hops, suneli.
Hops-suneli in Georgian means "dry spice", it does not taste spicy, slightly bitter, aromatic and spicy. It consists of: Dried dill, basil, hyssop, mint, savory, marjoram, coriander, fenugreek, bay leaves, celery, saffron Imereti, hot red pepper.
It is recommended to initially put 1 teaspoon of the mixture, then taste to bring food to the desired sharpness condition. To this was added pod paprika, pre-chopped in the mortar with the seed. Add salt to taste. Writing a rolling boil for 5 minutes.
Now kharcho almost ready. Prepare dressing of greens, which will include parsley, dill, basil. Add to the soup and let simmer 2 minutes. If you believe that your soup is not enough fat, add the greens along with the butter.
Ready fragrant soup kharcho remove from heat, give it brew for 5 minutes and serve.
Contents:
Products for the classic red borscht
How to cook Ukrainian borscht red Recipes
Recipe Poltava borsch with dumplings
Red borscht with beet in the pot: a recipe
Borsch has long been a traditional Ukrainian dish. But love him and are prepared not only in Ukraine but also in Russia, Belarus, as well as in foreign countries.
The recipe of this tasty dish, there are many. There is even a saying that every home in your soup. Each woman brings a unique flavor note in this dish, using its exclusive recipe. Red borscht with beet necessarily being prepared, which is a key kopmponentom it. This article will be considered not only the basic recipe red borscht, but its wonderful variations.
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Products for the classic red borscht
To prepare the Ukrainian red borsch will need the following products:
meat: beef or pork (on the bone) - 500 g;
cabbage - 250-300 m;
potatoes - 3 pieces. (medium size);
Onions - 1 pc .;
carrot - 1 pc .;
tomato paste - 2 tbsp. spoons;
Tomatoes - 2 pcs. (average);
sweet bell pepper - 1 pc;
beets - 1-2 pieces. (average);
herbs (dill, parsley)
Garlic - 2-3 cloves;
salt, vegetable oil;
pepper black pepper;
Bay leaf.
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How to cook Ukrainian borscht red Recipes
Preparation begins with meat dishes. Meat should be cooked separately for about an hour (beef cooked longer). Then drain the water, wash the meat and put it in a large pot of boiling water, where it will prepare this masterpiece.
Next, clean, cut and put the vegetables in the following order:
Potatoes cut into cubes and put into the broth. After boiling the potatoes boil for 15 minutes. In the water put a bay leaf and pepper peas.
Raw beets should grate, then fry in vegetable oil in a frying pan. Passaged beet leaves in a pot at the end of cooking. To borscht color was bright and saturated, there is a secret. Borsch begins cooked with beets, which is entirely put into the pot. At the end of cooking soup beetroot pulled from the pan - it will have a pale color as it "boil", but if you cut the vegetables, then inside it will have all the same bright colors. So that the color of borscht soup was delicious and posted the title "red" boiled beet rubbed on a grater and again placed in the pan. After that borscht should be given only to a boil and immediately turn off to the newly beets did not lose its color quality.
Then comes the turn of onion and carrot: the latter is rubbed on a coarse grater, and the onions cut into small cubes. Vegetables should fry in vegetable oil until golden brown.
By fried onions and carrots add the tomatoes and peppers. Tomatoes previously parboiled, to make it easier to peel off. Pepper should be cleaned of seeds. Vegetables cut into small pieces and leave in the pan - to the onions and carrots. The contents of the frying pan to extinguish 15 minutes, adding a tablespoon of tomato paste.
To make red borscht job for another key ingredient - cabbage. Cabbage should wash and chop finely, then should put in a saucepan, bring to a boil and cook for 7-10 minutes. If cabbage is young, then it has to cook for at least 20 minutes.
The broth with boiled cabbage and potatoes, steamed vegetables are added, then it is necessary to give the borsch to boil and simmer for another 10 minutes.
At the end, add chopped garlic and fresh herbs, and turn the heat off.
Ready soup served with sour cream and donuts.
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Recipe Poltava borsch with dumplings
To prepare this tasty dish for 2 liters of water will need:
homemade chicken - 300 g;
carrots - 1 pc .;
onions - 1 pc;
beetroot - 1 pc;
Cabbage - 500 g;
potatoes (medium) - 5-6 pcs .;
tomato paste - 0, 5-1 Art. spoon;
parsley root - 0, 5-1 pcs .;
celery (chopped) - 1-2 tablespoons;
parsley and dill;
vegetable oil - 2-2, 5, Art. spoons;
salt - 1-1, 5 tsp. (or taste).
Put chicken in cold water and bring to a boil. A slotted spoon remove the foam. Parsley and celery to wash and clean. Parsley root cut into rings and celery - straws. Put the cutting in a pot and add salt. Broth should cook for 40-60 minutes.
Peel and chop the onion. In a heated pan add vegetable oil and put a bow. Sauté onion until transparent (not perezharivaya) and add to the soup.
Carrot Wash, peel and cut into strips. In a heated pan to put carrots. Fry it in vegetable oil until golden brown. Add broth and cook for 15 minutes.
While the chicken is cooked, it is necessary to prepare the other vegetables. Clear the beets and cut into small cubes. Cabbage finely chopped. Potatoes Wash, peel and cut into small cubes.
Cooked meat should be removed from the pan. Add broth beets which must boil for 10 minutes after boiling.
Add chopped cabbage and bring to a boil.
Shredded potatoes also need to send in a saucepan and bring to a boil. Reduce the heat and cook the vegetables for 15-20 minutes. At the end, add the tomato paste and off. Give borsch for 15-20 minutes to the vegetables gave the maximum flavor of dishes.
While the soup is languishing, it is time to cook dumplings. For their preparation they need the following items:
flour - 1 cup;
egg - 1 pc .;
Water 0, 5 cups;
salt - 0 5 h. spoon.
In the flour add the boiling water and stir. Give dough cool, then add the egg. Dough knead well. In a separate pan, boil the water and add salt. Then dial tablespoon dough, giving it the shape of balls and drop into boiling water. Spoon each time lowered into the water to make the dough well behind. Balls of dough to cook 10-15 minutes until they float. Put the dumplings on a separate plate.
Borsch served with chicken in a bowl and add a few dumplings. Sprinkle with herbs. The dish is ready!
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Red borscht with beet in the pot: a recipe
There is another good recipe for borscht to cook it needed clay pots. Cooked this way, a special soup has rich flavor. In ancient times, the mistress in Ukrainian villages were preparing soup in the pot, which have long languished in the furnace, and their appearance on the table was a real treat!
To cook it you need the following products:
beef - 200 g;
pork - 200g;
chicken - 200 g;
meat with bone (for soup);
beets - 2 pcs .;
carrots - 1 pc .;
Onions - 1 pc .;
fat - 50 grams;
Garlic - 3-4 cloves;
tomato paste - 1, 5, Art. spoon;
vinegar - 2 tablespoons. spoons;
flour - 1 tsp.;
salt, pepper, bay leaf.
The recipe for this wonderful dish begins with soup. First, it is necessary to cook beef with bone. During this time, cleaned and cut into julienne beets. Then, it is necessary to extinguish the lid with the addition of a small amount of vinegar and water. When the vegetables are reduced to half cooked, add the tomato paste to it and give more later.
This is followed by the meat cut into small pieces.
Salo finely cut and rub with garlic.
Sliced onions and carrots rubbed. Vegetables are fried until golden brown, and in the end should be added to flour.
The pots should be put prepared foods, add spices and pour the broth. Borsch in the pot is placed in the oven so that it is completely reached the ready state.
The finished dish is poured on the plates, it adds cream and pepper to taste
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