Harcho soup from chicken with potatoes. Harcho from the church with rice and potatoes. Simple step-by-step recipe for chicken and rice

What associations do you have at the thoughts about Georgian cuisine? Most people will think first of all about kebabs and soup Harcho. There are different options for the first dish, one of the popular recipes - Harcho soup from chicken. Such a dish will be especially relevant in the cold season, it fits perfectly and warms.

Traditionally, Kharcho is brewed from beef, because even the very name of the dish is translated as "beef soup". However, in many families, Harcho prepare with other types of meat, including with chicken.

The first thing is brethren from birds. It's not good, even a beginner culinary will cope with the work. In the traditional version, the chicken you need to immediately cut and cook the broth from pieces with bones. But you can boil the bird entirely, and then remove the meat from the bones and send it to the soup.

The second mandatory component is Fig. It is better to take a long grade, but you can take both round. But the SIE and the ferry treated with a ferry will not work.

To give a specific taste in the soup is added to the Tclapi - the refueling cooked from the dried puree of acidic drain. But in the absence of this component, it is allowed to take tchemali sauce or pomegranate juice (of course, without sugar).

Interesting facts: Only in the culinary directory, 14 different options for the preparation of Harcho are given. And in fact, in each locality, in the preparation of this dish, their spices and techniques are used. Alternatively, only the use of rice and spice hops-Sunnels remain unchanged.

Classic version of Harcho with rice

Prepare the classic version of Harcho soup, Tkemali and Walnuts

• 1 kg of chicken;
• 3 liters of water;
• 100 gr. rice;
• 3 bulbs;
• 4-5 tomatoes;
• 100 gr. walnut cores;
• on the cilantro beam and parsley;
• 2 laurel sheets;
• 0.5 teaspoons of ground coriander, paprika and burning red pepper;
• 1 teaspoon hops-Sunnels;
• 3-4 garlic teeth;
• 50 gr. Sauce Tkemali;
• 25 gr. Tomato paste;
• 25 ml of sunflower oil.

My chicken, cut into large pieces, put it in a saucepan and pour cold water. We put on the middle fire, bring to a boil. Remove the pop-up foam and we reduce the degree of heating to weak, the fluid must hardly boil. Fifteen minutes after boiling, put the bay leaf. Wash the greens, cut off the cuttings and put them in a saucepan with a broth. Green leaves are finely shining and set aside.

See also: Chicken Soup - 12 Fast Recipes

The finished broth is filtering, the meat of chicken separates from the bones and put into the broth. We fall asleep there the washed rice, salt and cook with weak boil until the cereals are ready.

The bulbs are crushed, fringe on the oil. We add to the bow tomato sauce and tkemali, stirring and languid on small fire for about five minutes.

Nuts are crushing, but not in flour, there must be tangible pieces. Mix all dry spices. Garlic shred and rub.

In a saucepan, where the rice has almost been practically weld, we shift the roasted rice with a sauce, stirring. Put nuts and dry spices. Let us get bored for another five minutes, turn off the heating. We add greens into the soup and put the garlic, mix and cover the lid. Insist the soup of 15-20 minutes.

Simple recipe for Harcho with chicken without rice in Megrelski

Here is another simple Kharcho recipe, prepared in Megrelski. In this embodiment, the rice is not put in the dish, but the dish is quite dense, representing something medium between the soup and the second.

• 700-800 gr. Chicken;
• 3 bulbs;
• 0.5 cups of walnut nuclei;
• 2 tablespoons of tomato paste;
• 5 garlic teeth;
• 2 laurel leaves;
• 2 tablespoons of acute adjika;
• spices: Utso-Sunnel, ground coriander, paprika, Khmeli-Sunnel - all over a third of a teaspoon or to taste;
• salt to taste.

Cut a chicken with small pieces, bone bones. Bow shining, mix with chicken pieces. We fold the products into the pan and pour water so that it barely covered the layer of meat with a bow. Add some salt and bay leaf, cook for about 30-40 minutes until the chicken is ready. At the end of the cooking add salt.

Nuts and grind nuts in a blender, mix the nut mass and a half glass of water, pour to the meat, mix. We reduce the fire and cook for another 10 minutes.

We skip over the press and rub garlic, mix it with tomato paste and a half glass of water. We pour this mixture into the soup and continue the cooking for another 10 minutes. We add all the spices and adzhik, mix, let me boil. Turn off the heating and give me a dish to stand under the lid about a quarter of an hour.

Harcho soup with chicken and potatoes

Many do not like soups without potatoes and, although traditional Harcho is preparing without this ingredient, many like the option with potatoes.

• 700 gr. Chicken;
• 4 medium potatoes;
• 1 bulb;
• 50 gr. Bulghore or rice;
• 2 liters of water;
• 1 tablespoon of tomato paste;
• 1 tablespoon tkemali;
• 1 teaspoon hops-Sunnels;
• 4 garlic teeth;
• 3 tablespoons of vegetable oil;
• 2 laurel sheets;
• 6 peas of fragrant peppers;
• green kinse and parsley to taste;
• salt to taste.

See also: Spinach soup - 7 useful recipes

We put the cooking broth from the chicken, how will boil - remove the pop-up foam and we reduce the fire. Fifteen minutes of cooking laying laurel leaves and fragrant peas.

Bulgur or rice are rinsed, soaked for half an hour. Clean vegetables. Potatoes cut into small cubes, onions finely shinku. In a frying pan heating the oil, tip onions. Add tomato paste to it and mix. We pour one bed of broth from the pan, add tkemali and shops with a quiet boiling for about ten minutes.

Remove the cooked chicken out of the broth, let it cool down a little. Separate meat from the bones and omitted into the broth, which previously strain. In the broth, we lower the prepared croup and potatoes cubes, cook for about fifteen minutes. Periodically stirring the cereals do not stick to the bottom of the pan

When potatoes and cereals are welded, shuffled into the pan toasted onions with the resulting sauce. Cook for another 5-10 minutes. Garlic shred and rub with the addition of dry spices.

Greens of finely shining. We shift the resulting refueling from spices and greens in a boiling soup, mix and immediately turn off the heating. We give me a dish under the tightly closed lid.

Cooking Harcho with chicken in a slow cooker

Very convenient to cook soups in a slow cooker, as the optimum temperature is maintained in this device, and the products are languishing almost like in a Russian stove. Prepare a soup option with the addition of carrots.

• 600-700 gr. Chicken;
• 2 bulbs;
• 1 carrot;
• 100 gr. rice;
• 80 gr. tomato paste;
• 3 garlic teeth;
• 1.5 liters of water;
• 3 laurel leaves;
• 2 tablespoons of vegetable oil;
• 1 tablespoon adzhika;
• salt, pepper, greens - to taste.

In the cold season, nothing heats up like a thick, brewing and delicious Harcho soup. A sharp, spicy, fragrant and impossible tasty - this soup has long been a classic for all times! Today I propose to prepare not quite traditional, but very tasty and fast in cooking a version of the dish - Harcho soup from chicken with rice. Let's start?!

Prepare the ingredients on the list.

Cut the chicken with large pieces. Traditionally, for broth, it is best to choose pieces of chicken on the bone - broth will be more appropriate and tasty. Place the pieces in the pan and fill with cold water.

On medium fire, bring water to a boil, removing the resulting foam. At this stage, water (the so-called first broth) is recommended to merge, and chicken pour fresh portion of cold water. If in the stern of the birds contained unfulfilled components - meat will give them into the water in the first few minutes of cooking, and, replacing the water, you will get more useful broth.

Prepare vegetables and herbs for broth. Cancel the cross-closer to the cleaned head of the bouquet. Large pieces cut the carrot. Wash the greens and separate the lower part of the beam from the top. Low part (stems and roots) Use for cooking broth, and leaves - in the further preparation and decoration of the dish.

When the water boils and the foam stops to form on the surface of the broth, add prepared greenery stalks, onions and pieces of carrots. And also spices - bay leaf, several peas of fragrant pepper and ordinary black pepper. Optionally, add the cleaned parsley root.

Bullon to boil, reduce the fire to the minimum, so that the broth is constantly quietly boiled, and boil 35-60 minutes. The longer the broth is boiled, the more appropriate and tasty it turns out, but if there is no time - you can simply be booked until the chicken is ready and proceed to further cooking Harcho.

When the broth is ready - remove herbs, vegetables and meat.

Then strain the broth and bring to a boil again. At this stage, you can add potatoes. For classic Kharcho, potatoes are atypical component, but we initially prepare the non-traditional option of the dish, therefore, if you wish, we can afford this liberty. If you taste easier version of the dish - just skip this stage and immediately go to the rice.

When the broth with potatoes boils and boil on 5 minutes, add rice. Rice pre-rinse thoroughly, 2-3 times changing the water until it becomes transparent. After adding rice, bring the broth to the boil again and boil 20 minutes (check the cooking time).

While boiled rice, prepare the roaster. Heat the vegetable oil on medium heat, add the cut onions and parse it on medium heat for 4-5 minutes, stirring periodically.

In the meantime, select the meat from the bones and cut into small pieces. When the bow becomes soft, add pieces of chicken meat and stirring, fry another 1-2 minutes.

Then add spices - 2 tsp. Khmeley Sunnels, 2 tsp. Ground Coriander, a little ground red pepper, charker, tomato paste and a few pinch salts.

Add prepared tomatoes and some broth (about 0.5 cups). Mix everything thoroughly and put everything together for another 7-10 minutes.

5 minutes before the end of the boiling rice, add the prepared roaster. Mix everything thoroughly.

Turn off the fire and add chopped garlic. Stir the soup, try and add more salts and spices to taste if necessary.

Plug soup sliced \u200b\u200bfresh greens, cover the lid and give it up to last another 5-10 minutes before feed.

Harcho soup from chicken with rice ready! Bon Appetit!

Ingredients:

• chicken fillet 500 gr or small chicken 1 carcass
• 150-200 g risa
• 1 big bulb
• 3-4 clove garlic
• 3-4 pieces of prunes
• one bitter pepper preferably red
• 90-100 Gy Tomato Mashed
• 3-4 tablespoons of lean oil
• 1 tablespoon seasoning hops-Sunnels
• 1 tablespoon of pclapi (dry purees of plums), if not, you can add tchemali sauce 2-3 tablespoons
• 3.5-4 liters of water
• half Fresh Kinse beam
• salt and black fragrant pepper to taste, you can also use several cloves, saffron and cinnamon

Harcho in the kitchens of different countries

Harcho soup from chicken is an original Georgian dish. The name of the dish is translated as "beef soup". In fact, it is permissible to cook it from different varieties of meat. Harcho in Georgia is considered the most appliance and tasty, it is booined specifically with the addition of many spices in order to emphasize the taste of chicken. If such a dish is prepared in a house where there are small children, try not to add bitter pepper. The rest of the seasonings remain unchanged, because precisely thanks to herbs and seasonings Georgian cuisine is famous for all over the world.

In world cuisines there are a large number of Kharcho recipes, only in each of them are added any ingredients that are dominant in a given country. For example, in Italy, you can bite acute chicken soup, in the recipe of which smoothly and unobtrusively intertwine the refined taste of black olives and basil, like green and purple. France is famous for this dish they refuel with a large number of grated cheese and add crushed cashew nuts for piquant.

This dish can be calmly called dietary, as the self-calf "Harcho from the chicken" speaks for itself. Chicken is dietary meat, rice, which is contained in the dish, although it contains some starch, but perfectly absorbed by the body. A large number of seasonings and spices normalize metabolism, which is perfectly reflected in human well-being.

Kinza remarkably restores the salt balance, and is also an excellent hematopoietic agent. It is eaten by those people who have problems with hemoglobin levels. After kinza is introduced into the diet, hemoglobin is significantly increased, which leads to excellent well-being. Soup is dietary and satisfy enough. It is best to use for lunch, as it is at that time it will be remarkably learned and will bring more benefit.

Cooking Soup - Step-by-Step Recipe

In order to find out how to cook chicken meat chicken, just read this article and proceed with the case.

1. To put a saucepan with water to the big fire, put a chicken in it (it is desirable to pre-remove all the fat from the chicken and remove the skin) or chicken fillet.
2. We put the pan on strong fire, pour lean oil.
3. While it heats up, it is necessary to chop fine onions, garlic, bitter pepper, prunes.
4. Once the oil was heated to lay out onions on the pan.
5. As soon as he acquires a slightly golden color, add bitter pepper, prune, tomato paste, seasonings and greens.
6. As soon as the mixture is soaked with juices, add garlic and hold on a large heat for about 2-3 minutes.
7. As soon as the chicken prepare, it is necessary to disassemble it from the bones.
8. Broth strain and remove fat.
9. Then the finished broth pour rice, add pieces of chicken, bring to a boil, as soon as Kharcho from the chicken boils, add a roaster and leave to throw. After the soup boils it, it is necessary to hold 2-3 minutes on the big heat, constantly stirring, add salt and fragrant pepper.
10. After Kharcho boiled, and passed 2-3 minutes, it turn off and retain it for 20 to 25 minutes.

It turns out that knowing how to prepare a chicken harcho, the dish seems no longer so difficult. Before serving on the table, soup, as a rule, sprinkled finely chopped by the kinse or major. Often, residents of various areas of Georgia add different seasonings instead of cilantro, they can use Issop, saffron or rosemary.

Be that as it may, Kharcho is the most favorite dish of all Georgians and not only, because it contains all the most necessary and nutritious seasonings and herbs. The chicken saturates the body with proteins, while it is an exclusively dietary product.

Herbs and spices help to strengthen the taste of soup and make it unforgettable and colorful. There is an opinion that it is due to the use of Harcho, many potseas reach an honorable age in 100 years in good health and a clear mind.

Georgian cuisine is so original in its taste, which has become popular worldwide. But the real mistress in any of the recipes will bring their adjustments, following its own tastes. Here and Soup-Kharcho (a simple recipe, you will agree!) Have long been cooking on chicken, but it has not lost its attraction from this dish.

A few words about Harcho features

If you are in translation of the dish title, it sounds like "beef soup". What suggests that the classic Harcho Soup is preparing exactly from the cow meat (although many believe that from lamb). The dish is satisfied yet due to the rice.

A special soup makes the skill of Georgian culinary pick up the propios correctly. After all, Harcho should not be sharp, but nicely spicy. Without this, the conditions are welded by the usual rice soup, filled with tomato. Fascinated pepper, though it will give an aroma, but it is better to do the main bid on the grass: basil, coriander, saffron, kinse, ziru. Do not forget also about the laurel sheet, cardamon and garlic.

At the same time, it is not particularly wise in collecting spicy herbs, and buy a ready-made mixture in the store, selected specifically to refuel Harcho. Or stop the choice on the traditional "hops-Sunnels". Then even chicken will not prevent the soup to become a Georgian dish.

Kharcho on chicken broth

Many prefer precisely chicken broths due to their easy digestibility. So in this case, Kharcho with chicken can be safely attributed to dietary dishes.

If you decide to cook a chicken harch, our classic step-by-step recipe with the photo you will come in handy.

So, first should be in advance in all the necessary components.

Below is a list of ingredients that will be needed for the preparation of soup-kharcho based on chicken broth. This will be enough to cook 3 liters of fragrant delicious dishes to dinner.

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

For the preparation of Harcho, some still use carrots, fresh tomatoes and potatoes, but it is already at the discretion of the hostess.

Cooking process

First you need to rinse the chicken, cook broth from it. Here it is necessary to take into account such a moment - if you need to get the brewing broth, then the birds are lowered into the boiled water. The bay of its cold water and putting on fire, get a weaker Navar, but the chicken is welded faster and becomes softer.

When the meat is ready, it is removed from the pan, cool and separated into portion pieces. Next, operate according to the following algorithm.

Ready broth should be strain after 2 layers of gauze - so it will become transparent.

If you plan to soup potatoes, then it's time to put it in a saucepan. The tubers should be no more than 1/3 of the entire volume of the dish. You can cut into both small cubes and in the longitudinal straw (who likes what).

Strugging to half-preparation potatoes, rinsed rinse in the broth. It is better to take a croup not stolen and not crushed, but choose a starchy grade.

In parallel, the roasted on vegetation oil is made - from the labeling bow and tomato paste. You can pack and past the carrots, as well as slices of fresh tomato (it is they will give the harch-needed sourness). Pre-with tomato should remove the skin, pulling the vegetable first boiling water, then the jet of cold water.

Before removing the roaster from the fire, garlic add to it. If the goal is to make soup more sharp, then the teeth should be crushed (better suppress). Leaving them with solid, get a more rich fragrance. But then, when submitting a soup to the table, you need to carefully follow the garlic's teeth do not fall into a plate.

When rice will be ready (it is necessary for about 7 minutes, no more), soups are solid and poured roasted, and also add spices.

Now it remains to turn off the fire and give Harcho to breed a few minutes. When applying for a table, chicken meat is put into each portion plate, a little creamy oil is added and pertered with fresh greens.

But you can all this addition to put on the dining table so that each use these ingredients to your taste. Perhaps someone will want to put in Kharcho and a spoon of sour cream.

Pleasant variations

In order for sure the chicken soup with chicken was like a Georgian dish, it follows the recipe described above some additions.

• Pleasant sourness can be added if you mix the tomato paste with the Tkemali sauce, or add to the soup a little draining of this variety (according to the preparation of real Harcho).
• If someone is more impressed by pomegranate juice, it is not worth adding it to the roaster, the bucility is a bit straight into the pan at the end of cooking.
• In Georgia, spices are pre-mixed with salt and only then the mixture is added to the soup. And the bay leaf is put in the pan at the beginning of cooking, when the broth is also boiled (then the laurel should be removed).
• The grated carrots can not be added to the roaster, and put it into the broth before you remove the chicken out of it.
• If someone does not like Kinza, it can be replaced by a more familiar spice - a tarragon or parsley.
• A real recipe for soup Harcho from chicken is not thoughts without walnuts. They are perfectly combined with chicken dishes. Nuts are recommended to pre-fry (but not to push). If the nuclei is crushed, before, together with spices to add to the soup, the nuts will give the dish an unusual fragrance.

Well, in order to completely fit the national kitchen Georgians, instead of bread, a real pita lava should be applied to the table.

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The famous Georgian recipe for the first dish is saturated and warm at the expense of his spicy sharpness. Harcho soup from chickens will succumb to any hostess if she knows the secrets of product selection and cooking. Low-calorie due to the type of meat, it will become a welcome guest in your kitchen, and the degree of sharpness is easy to adjust to your liking. So, what do you need to know about the magnificent chicken Kharcho special? Different recipes will require you from changing the product set and cooking method.

Features of cooking

The sharp first, and sometimes the main dish at the table is famous for all over the world with its extraordinary taste, which is able to achieve thanks to a certain set of herbs, spices added to the dish. An important feature is phased preparation:

1. The broth and refueling are prepared separately.
2. The main components are later laid out in the bowl or pan, poured with ready-made broth.
3. Next soup is boiling, then insisters.
4. Ready chicken harch eating burning hot, decorate your beloved greens, you can add a spoon of sour cream.

Special attention should be paid to the choice of products. The chicken should be fresh, fleshy. Harcho is considered in some kind of dietary dish, so the skin is necessarily removed from the bird, and the fat during the cooking of the broth is removed. Rice and potatoes are poured ready to be finished, leaky broth, which allows you to get transparent, brewing soup. The refueling is prepared in stages and is introduced into the dish shortly before readiness, because it gives sharpness and extraordinary taste.

Step-by-step recipes for cooking soup harcho

A recipe for cooking Harcho in cooking depends on which ingredients the hostess uses. Among the variants of the chicken first dish is classic, and with a pearl bearing, which is unusual. Add to a real masterpiece of Georgian cuisine potatoes, nuts, herbs and spices, pepper, a paste from ripe tomatoes - Harcho soup from homemade chicken certainly causes appetite.

Classic Georgian Recipe

To prepare a traditional Georgian dish, you need to prepare the following products:

• chicken - 1 kg;
• walnut - 300 g;
• onions - 80 g;
• garlic clove - 3 pcs.;
• tomato paste - 45 g;
• vegetable oil - 40 g;
• fenugreek seeds - 3 g;
• coriander, red pepper - to taste.

Classic soup Harcho do simply. Ingredients are ready, proceed:

1. We take a chicken, we are separated by a carcass on pieces, be sure to remove the skin. We are ringed, poured with two liters of water, put on fire.
2. We prepare broth, removing periodically foam from its surface.
3. In parallel, we take the pan, make a roaster. To do this, pass onions and gradually add crushed walnut, fenugreek, coriander, pepper, tomato paste.
4. At this stage, remove the chicken out of the broth. Slices of meat Relief from bones, lay out in a saucepan.
5. We lay out in a saucepan after meat, groze, pour everything with a leaky broth.
6. Let's laugh.
7. When applying for a table, you can add greens and sour cream.

With potatoes and rice

To prepare tomato sharp soup with chicken and rice, you need to prepare the following ingredients:

• poultry meat - 1 kg;
• prunes - 5 pcs.;
• tomato paste - 70 g;
• rice - 80 g;
• onions - 150 g;
• garlic clove - 4 pcs.;
• walnut - 200 g;
• fenugreek - 3 g;
• red pepper - to taste.

The process of cooking such a dish is not particularly different from the classic, several stages are simply added to it:

1. We cook meat, rinse, we are separated, we put cooking (pour 2 liters of water), adding prunes. He will give the aroma chicken.
2. We prepare the refueling (passing onions, add spices, ground walnut, paste).
3. The broth is removed after 40 minutes, after the water boiled, they flicker, cut meat.
4. We lay out the peeled chopped potatoes in the pan, fill with broth, cook for 15 minutes.
5. We add rice, meat, roaster, prepare on low heat for 15-17 minutes.
6. Cover the lid, remove from the fire, we give the soup it is another 15 minutes.
7. It can be served on the table, decorating greens.

With tomatoes and barley

This method of preparation of acute soup leads to an unusual taste of dishes. For him you need:

• meat - 500 g;
• perlovka - 100 g;
• potatoes - 2-3 pcs.;
• garlic clove - 3 pcs.;
• onions - 50 g;
• spices "For Harcho";
• tomatoes - 200 g;
• adzhika - 2 tbsp. l.;
• red pepper - to taste;
• vegetable oil - 50 g.

Here is a step-by-step instruction:

1. We prepare meat (rinse, cut, cook). Cooking needed to half-year (about 30 minutes).
2. Potatoes clean, cut into pieces.
3. We take the pan, pour oil, slightly heat it. Lay out chopped garlic, onions. Later, add the pulp of tomatoes, Adzhika (removal), 5 minutes, add spices, fry 5 minutes. Refill ready.
4. In a saucepan with a boiling broth we put potatoes, washed overrun, cook a little less than a quarter of an hour.
5. We add the roaster, cook until the perforation is ready.
6. Let's breed 20 minutes.
7. Before serving the soup, we sprinkle with greens, put the spoon of sour cream.

How to cook in a slow cooker

Save time, and at the same time a wonderful saucepan of Panasonic or Polanis will help deliciously feed the family. We are preparing the ingredients for soup Harcho from chicken to get the result, as in the photo:

• chicken meat - 500 g;
• onions - 50 g;
• carrots - 2 pcs.;
• tomato paste - 70 g;
• rice - 70 g;
• potatoes - 3 pcs.;
• spices - to taste;
• vegetable oil - 50 ml;
• clot of garlic - 3 pcs.

The cooking process is simple:

1. We are preparing products (meat rinse, cut, clean and prepare and prepare potatoes, rubbing carrots on a large grater, rice to soak).
2. Pour oil into a slow cooker, put meat, turn on the "Baking" mode for 25 minutes.
3. Add onions, carrots (the mode is the same, time is 15 minutes).
4. Put potatoes in the pan, add water and spices. Enable "Stew" mode, prepare 1.5 hours.
5. Before serving in a plate, add chopped garlic, greens and sour cream.

Calorie dish

Traditional for Georgia The first dish - chicken broth soup - is famous for low calorie (110 kcal / 100 g), but only when the correct meat is chosen. If you want to get a non-fat product, then the chicken should buy a home, not broiler. Potatoes, butter, nuts increase calorie, the last product is in the high-calorie list. In order not to go beyond the dietary recommendations, remove the skin from the carcass chicken or choose the sneaker, as this meat does not contain fat.