If we consider that according to the laws of cooking soup dish is called, which takes exactly half the contents of the liquid, the soup-grub can hardly be attributed to soups. The richness of the fat grub, cooked according to the rules of Georgian cuisine, is "to stand a spoon."
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Excursion to the Georgian cuisine
Like any popular national dish, kharcho entered the kitchen of many peoples, mingled with the traditions of Russian, Ukrainian cuisine akin sauces with a French menu, for every woman who comes to the process of cooking creatively brings a dish of many of his amendments, so much so that Classic kharcho changed beyond recognition. Sometimes confuses even the name "grub" - is it or is it? Because of preparing the meat and whether the obligatory ingredients potatoes? All these questions can be answered only deepen a little subtlety in the Georgian national cuisine.
Since "dzerohis hortsi harshot" literally means "beef soup" or "beef soup", it is wise to take it to the masculine gender (soup - it) and cook it with beef. Although not taken beef tenderloin and brisket and shank, which gives the corresponding soup broth. The word "grub" in Georgian pronounced "Harsh" and is derived from the verb "harshva" - cooking.
Since when soup kharcho began to prepare in Georgia can not be restored, because in spite of the small area of the state, even there in each region has its own recipe for grub: grub in Georgian kharcho in Kolkh, not to mention each individual house.
Samegrelo - one of the major historical and ethnographic regions of the western part of Georgia, the main city of Zugdidi. I must say that cooking east and west of Georgia is significantly different cooking traditions. It was Western Georgia (Abkhazia in particular) is recognized as the ancestor of acute Georgian sauces, because they are a long time under the influence of Turkey. Although most likely used spices even less sharp as flavorful. The severity is not peculiar to the Georgian kitchen, it occurs only in certain mountain dishes. But as for the meats, then to the west most popular recipes of birds. The traditions of the Georgian national cuisine is not to limit the population in the selection of meat, which is typical for Muslims. Beef (grub), pork (muzhuzhi), lamb (chanakhi), chicken (chohohbili) - all equally used.
Georgian cooking poor in soups, and except for a few species of grub and varieties such as Hashi, chikhirtma, shechamady and tataryahni and called nothing more
. They differ dense consistency malokomponentnostyu, but very rich and thick soup. The density is not achieved at the expense of vegetables, and by adding the egg component, mixed with the acidic basis of Georgian sauce. I must say that spicy acidity typical of almost all Georgian soups and kharcho is no exception. Georgian soup should cook sour, sweet and fatty or sweet-and-egg.
An important role is played in Georgian cuisine nuts, it is not surprising that this implies a necessary kharcho use walnuts. They are part of most national sauces, without which the Georgian table is simply inconceivable.
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Classic soup recipe kharcho
All these subtleties to help cook the soup under the rules of national Georgian cuisine. To make soup kharcho well need 1 kg beef brisket 2, 5 liters of water. Replacing other kind of meat, if you plan to cook a real grub, is unacceptable. Meat should pour cold water, bring to a boil over moderate heat and cook for about 2 hours, even if it is to cut into portions pieces. I must say that meat kharcho should not boil, and simmer for a small amount of liquid, and add the remaining water then later. When the delicious flavor of beef beep alert, you can send browned in vegetable oil onions (3-4 heads). To add the onions taken a little rice flour, which makes a real kharcho thicker.
Next mandatory component, which is included in the present Georgian soup - it is rice (half a cup), but in any case not steamed and crushed. It was washed several times, and sent to the pan after the meat is prepared and removed from the broth. Rhys enough for 15-20 minutes. Therefore, about 5 minutes until cooked rice in broth put walnuts (1 cup). Needed to prepare them in advance because they require grinding. You can do this by using the grinder (not too finely), mortar or regular rolling pin, which warm up slices of nuts by rolling. Today, many housewives are successfully used for this purpose blender.
I must say that the meat is removed in order to make it easier to filter the broth, but if you cook without straining, then take it out and do not necessarily, especially if it has already been cut into pieces. Some spices are added, along with rice and some left for last. For the first tab will need: onions, parsley, coriander seeds, bay leaf and black pepper.
At the very least put tklapi - a paste of acidic tkemali plums or plum. It is enough to be a piece of a 3 * 20 cm. It is crushed and filled with a small amount of pre-boiled water or broth to dissolve. Correctly will not wait for it to self-dissolution until smooth, and after a while, when the paste soften, rub through a sieve.
For the second you need to cook a bookmark spices parsley leaf, cinnamon, saffron, paprika and hops-suneli. All this is put in the soup-grub with tklapi and boil 5 minutes.
This "magic" with spices ends. Even after the soup removed from the fire, it sent coriander, basil and chopped garlic. The recipe involves more vexation dishes for 10-20 minutes. Now the easiest traditional soup kharcho ready to use.
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What if there tklapi
It is clear that once the question arises, where do get tklapi if this ingredient outside of Georgia is not for sale. Of course, who visited recently on vacation in those places can bring such a valuable trophy. Pasta in a rolled state is kept for a long time, if not to use it as a separate dish.
Those who are very kind to the classic recipe and is willing to make soup properly, you can suggest a simple recipe of natural Georgian sauce "tkemali" of plum and dogwood, although these fruits also are rare in Russia.
Prepare the sauce should be started until the beef is cooked. You will need 1 kg of green plum. It should cook on low heat in a heavy-bottomed container until tender, adding to the fruits of ¼ of a cup of water. Ready Fruit recline in a colander or sieve, thereby getting rid of the excess juice, although it should not be thrown away.
The softened plums carefully rubbed through a sieve to puree the state and cooked a bit more to a thick cream. Tkemali recipe contains many more components. This garlic (1 clove), dry dill (2 tbsp. L.), Coriander (3 h. L.), Red pepper (1, 5 hours. L.), Dried mint (2 ch. L.). All this must be mixed in a single container with crushed garlic and crush in a mortar, then add to the sauce of plum. The recipe does not contain salt, but if you expect long-term storage of sauce, you can add a teaspoon to a given number.
To prepare kharcho need 5-6 tablespoons of sauce "tkemali" add to the browned onions. This amount is quite able to replace tklapi broth without compromising taste. Ready sauce 'tkemali "you can search and sale - this is the easiest option.
In the absence of "tkemali" it is not forbidden to cook with plenty of tomatoes, which are exempt from the skin and are languishing with fried onion 5-7 minutes.
A good recipe for a sour taste, which gives the pomegranate juice or lemon, can also be found in the culinary advice. This, of course, is not a classic, but still very close to the Georgian traditions. Adding pomegranate juice does not mean that we should dispense with the addition of tomatoes, they are also present in the soup. Just half a cup of juice infused with a second dressing spices. It is also possible to add or quarters a few drops of lemon juice it.
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Soup kharcho outside the Georgian traditions
Not everyone is with deep awe to the original recipes, and guided by the principle - and so very tasty. It is not surprising that there were recipes kharcho Ukrainian or vegetarian way, as well as "Georgian" kharcho fish.
For the Ukrainian variant acceptable pork ribs, potatoes, carrots and normal Barbecue tomato sauce, although experts kharcho call it a rice soup.
The traditional cooking of Georgia - the meat in different variations, but the vegetarian cuisine is not foreign to this people, which is expressed mainly in a variety of salads, fresh fruit. And why not cook soup kharcho are vegetarian?
For this is fine classic recipe with shoestring fries, and meat taste acuity. In this case, cooking should start with frying in butter onions and tomatoes or sauce "tkemali." Then the cooking water content zazharki with rice and spices. It turned out quite tasty, rich soup.
Fans of exclusivity may be advisable to prepare a soup with prunes, that, in fact, corresponds to the idea of sweet and sour sauce. The recipe contains all the ingredients of a real grub. Prunes are placed in the soup together with the nuts.
An interesting recipe, where the acidic base is represented by tomatoes with dry wine, which takes just 1 tablespoon. To add it right before putting some rice.
With the advent of domestic multivarok are increasingly found formulations intended for cooking it with their participation. Cooking kharcho in multivarka easy. Firstly, one fried meat in a batch mode, and then together with onions and tomatoes. In this procedure will take about 40 minutes then add all the other ingredients and prepared in the "quenching". After the signal of readiness should add the greens and leave for a few minutes of heating. Thus kharcho out, like this.
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Tips nutritionists and culinary masters
Georgian cooking is undoubtedly rich in spices, but experienced chefs recommend to learn to comply with the measure in their application, so that the soup turns out not sharp and fragrant spicy. To achieve such an effect can only be experienced by either sticking specific advice. For example, cilantro is quite specific, and its overabundance of milled seeds, not all perceive with delight, and only the scent of her greens especially. Therefore, to prepare for the first time using this herb should be especially careful.
It is important to observe the sequence of favorites of all components, and even in their number, and you can experiment.
Dietitians advise not to abuse the use of soup kharcho those who suffer from diseases of the digestive system and kidneys. We must give this dish is that it is useful enough by herbs and nuts, and even wishing to lose weight, you can enjoy it with pleasure as hot spices accelerate metabolic processes. If you add other greenery also celery, it will also help burn fat. A moderate sharpness and a dizzying aroma will do the job in the fight against the common cold outbreak.
