Pork kharcho - 8 recipes for making classic kharcho soup

This soup is perfect for a family dinner. It is very appetizing, satisfying and aromatic. The essential ingredients of this Georgian dish are cilantro, as well as hops-suneli - spices that perfectly complement kharcho. As a result, the soup turns out to be rich, tasty and with a bright garlic aroma.

The classic recipe for pork kharcho soup with rice

This recipe will be a great option for an unusual hot dish. It contains a large number of useful ingredients: cilantro, coriander, onions, carrots, etc. And its richness will allow you to satisfy your hunger with just one portion.

Cooking time: 2 hours.

Cooking time: 1 hour 30 minutes.

Servings - 3.

• 
  We prepare all the ingredients for kharcho. Pork should be rinsed in cold water and then dried with paper towels. Then we transfer the meat to a saucepan and fill it with water. Put the pork on the stove and bring to a boil. Foam that appears on the surface of the water must be removed.
• 
  Add to the pork carrots, pre-cut into large pieces, onions and greens. Cook the broth for 30 minutes over low heat. After cooking, remove the roots from the pan and cut the meat into small cubes.
• 
  We need to rinse round rice thoroughly. It is advisable to do this several times. Thanks to this action, the rice will be crumbly and will not stick together. Fill the rice with water and let it stand for 30 minutes. We introduce it into the broth and continue to cook over low heat. When the broth is almost done, add salt to the water.
• 
  Wash carrots and onions in cold water. Peel the vegetables and cut them into small cubes.
• 
  Grease the pan with vegetable oil and put on fire. First, fry the onion until golden brown. Add carrots to it and continue stirring gently. Put one teaspoon of tomato paste in the pan. We give her to sweat along with vegetables.
• 
  We need to put the tomato in boiling water. After that, we can easily remove the skin from it. Cut the tomato into small pieces. Add them to vegetables and tomato paste and leave to simmer until they are boiled.
• 
  We wash and peel walnuts. We need to grind them up. You can do this with a knife or hammer. If you want the nuts to taste distinctly in the dish, chop them into small pieces, but do not turn them into flour. Add nuts to vegetables and tomato paste.
• 
  Into the broth we introduce tomato dressing, hops-suneli. We continue to simmer our kharcho over low heat for another 10 minutes.
• 
  Peel 3 cloves of garlic and squeeze it out with a press. Finely chop the cilantro and green onions. We send all the ingredients to the pan and turn off the stove. Kharcho will be infused for another 10 minutes.
• 
  Serve kharcho with chopped cilantro.You can also add green onions or parsley. This dish is a great option for a family meal. Kharcho is incredibly nourishing, thick and aromatic. Now it remains to transfer it to a deep plate and decorate. You can try the result of your labors!

Pork kharcho with rice and potatoes at home

This recipe is not a classic version of a Georgian dish, but it has taken root very well in our cuisine. The process of its preparation will not take you more than 3 hours. But in the end you will get a dish that you will be happy to eat more than once.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 30 minutes.

Servings - 6.

Ingredients:

• Pork - 700 gr.
• Vegetable oil - for frying.
• White rice - 100 gr.
• Potatoes - 2 pcs.
• Salt to taste.
• Onions - 2 pcs.
• Garlic - 2 teeth
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Tomato paste - 1 tablespoon
• Ground black pepper - to taste.
• Hmeli-suneli - to taste.
• Greens to taste.

Cooking process:

1. Thoroughly rinse the pork and dry it with paper towels on all sides. Cut the meat into small pieces. Put them in a saucepan and fill them with cold water. We put the saucepan on medium heat and wait for the water to boil. Reduce heat and cook pork for 40 minutes. Periodically remove the resulting foam using a slotted spoon or a regular spoon. We take out the finished meat from the broth, cool and cut into small pieces. Remember to strain the broth through a sieve.
2. Rinse 100 grams of rice several times. Fill it with water and let it stand for 20 minutes. Then transfer the rice to the broth and bring it to a boil again. After that, cook everything over low heat for 10 minutes.
3. For kharcho, I wash onions and carrots. Peel the onion and cut into small cubes. We also peel and rub the carrots on a coarse grater. Chop the garlic with a knife or squeeze it out with presses. Tomatoes must be thoroughly washed and peeled. Cut the tomatoes into small pieces.
4. Take two medium potatoes. We wash them under running water. Peel with a peeler and cut into cubes. Then we send the potatoes to the broth and bring it to a boil. After that, we need to cook the contents of the pan over low heat for another 15 minutes.
5. Preheat the pan and grease with vegetable oil. Put chopped onions, tomatoes, carrots and garlic on it. Fry vegetables until they become soft. Remember to stir them constantly.
6. Add 1 tablespoon of tomato paste to the fried vegetables. Stir the resulting mixture and continue to prepare the dressing for the kharcho.
7. In a saucepan with broth, we transfer pieces of pork, ready-made tomato dressing and chopped greens. Add spices: suneli hops, black pepper and salt. Stir the kharcho and bring it to a boil. Then we reduce the heat and cook the soup for 10 minutes. When the dish is ready, remove it from heat and let it brew.
8. Pour kharcho into a deep bowl. This dish is decorated with various herbs, as well as lemon and olives. The soup is so balanced in taste that even your kids will love it. Once you've cooked this dish once, you will definitely want to make it again. Sit down at the table and start trying what result we got.

A very tasty recipe for kharcho soup from pork ribs

If you want to make something low in calories for lunch, this recipe is perfect for you. 100 grams of this dish contains 96 kcal. However, it tastes much richer and tastier than other low-calorie foods.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings - 7.

Ingredients:

• Pork ribs - 1 kg.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Vegetable oil - 50 ml.
• Tomato paste - 100 gr.
• Potatoes - 500 gr.
• Garlic - 5 teeth
• Rice - 100 gr.
• Salt - 1 whisper.
• Bay leaf - 2 pcs.

Cooking process:

1. Wash the pork ribs well.We transfer them to a saucepan and fill with water. We put on medium heat and bring to a boil. During this time, we need to wash and peel 1 carrot and 1 onion. Add vegetables and two bay leaves to the broth. You can also add peppers or other spices. When the water boils, reduce the heat and cook the ribs for 45 minutes until cooked through.
2. We also rinse the remaining carrots and onions under cold water and peel. Remove the husk from 5 garlic cloves. We put them aside along with other vegetables.
3. You can chop the garlic with a regular knife, but it is better to squeeze it out with a press. We grate carrots and onions on a coarse grater. We put a frying pan on the stove to warm up and pour a little vegetable oil. We begin to fry the onion until golden brown. Add carrots and garlic to it. Remember to stir the vegetables constantly so that nothing burns. Pour in 100 grams of tomato paste and mix everything well again. We simmer our kharcho dressing over medium heat. After 5 minutes, you can add some stock to the skillet and continue simmering until all ingredients are tender.
4. When the ribs are cooked, we take them out of the broth and let cool slightly. It is recommended to strain the broth, and then return to medium heat. When it boils, add the diced potatoes to the pan.
5. The meat must be very carefully separated from the seeds. Then we send our pork back to the boiled broth.
6. Rinse 100 grams of rice thoroughly. You will have to do this several times to get the water clear. We send the rice to the pan. Add a pinch of salt to the broth and stir well.
7. The final stage will be the combination of broth and tomato dressing. Gently transfer it to a saucepan, stir the contents and cook the kharcho for 5 minutes. Our dish is completely ready. It remains to arrange its submission. On top, you can add any greens. For example, cilantro or parsley. You can use some lemon and olives. We shift the kharcho into a deep plate. One serving of this dish contains only 96 kcal. Kharcho is very satisfying, so this soup can compete with any other hot dish. Enjoy its rich taste and pleasant aroma.

How to cook pork kharcho with tomato paste?

If you don't feel like sticking to the classic kharcho recipe, you can try this option. You can easily make your own adjustments to it, experiment with ingredients and spices. Also, this recipe takes less time to prepare than the others.

Cooking time: 1 hour 30 minutes.

Cooking time: 1 hour.

Servings - 4.

Ingredients:

• Pork - 400 g
• Rice - 150 g
• Bulb onions - 2 pcs.
• Tomato paste - 2 tablespoons
• Tomato - 2 pcs.
• Garlic - 4 teeth.
• Walnuts - 2 tablespoons
• Hops-suneli seasoning - 1 tbsp
• Utskho-suneli seasoning - 1.5 tsp
• Ground black pepper - 1/2 tsp
• Svan salt - 1 tsp
• Salt to taste.
• Vegetable oil - 3 tablespoons
• Parsley - 2 tablespoons
• Bay leaf - 3 pcs.
• Water - 3 liters.

Cooking process:

1. It is worth starting to cook kharcho by processing meat. Rinse the pork thoroughly. We remove excess moisture from its surface with paper towels. Cut the pork into medium pieces and transfer to a saucepan. Pour the meat with water and cook over medium heat until tender.
2. Rinse with 150 grams of rice several times. We transfer it to a separate saucepan. Then fill the rice with water. Boil it for 15 minutes. We wait for the rice to cool down and rinse again.
3. During cooking, foam will form on the surface of the broth, which must be removed periodically. You can use a spoon for this. The broth must be salted and half of the onion must be added to it, which we cut into small strips in advance.
4. We wash the walnuts from dirt and sand and clean them. They need to be crushed. You can do this with a knife or with a kitchen hammer. Do not powder the nuts so that you can clearly hear their taste in the finished dish.
5. Preheat the pan and grease it with vegetable oil. First, fry the onion, cut into strips, until golden brown. We need to add tomato paste to it and mix everything well. Rinse the tomatoes thoroughly and put them in hot water. We clean them and grate them. Add tomatoes to onions and tomato paste. You can add a little broth. Once again, mix everything thoroughly and simmer for 5-10 minutes.
6. In a small deep container we combine hops-suneli, utskho-suneli and black pepper. Mix well the mixture of our spices. When the pork pieces are cooked and tender, add more water and pour in the already cooked rice. Mix the contents thoroughly so that lumps do not form from the cereal. Then add chopped nuts and tomato dressing to the broth. Mix the kharcho thoroughly again.
7. The last to add to the kharcho are three bay leaves, the resulting mixture of spices and garlic. Stir the soup and leave it to simmer over low heat for another 15 minutes. When the kharcho is ready, cover it with a lid and remove it from the stove. Let the soup steep for 15 minutes.
8. We divide the soup into portions and pour it into plates. Decorate the dish with chopped herbs. You can also add some more walnuts and spices. All is ready. It remains to serve kharcho on the table. Bon Appetit!

Step-by-step recipe for making pork kharcho in a slow cooker

Despite the large number of ingredients in this recipe, it is very easy to prepare. The multicooker will do almost everything for you. All you have to do is cut the food and do not forget to add them to the soup.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings - 6.

Ingredients:

• Pork - 600 gr.
• Water - 2 liters.
• Rice - 1 tbsp.
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 6 tooth
• Hops-suneli - 1.5 tsp
• Basil - 1 tsp
• Nutmeg - 1 tsp
• Tomato paste - 170 gr.
• Tomatoes - 2 pcs.
• Bay leaf - 2 pcs.
• Black peppercorns - 5 pcs.
• Salt to taste.
• Parsley - 1 bunch.

Cooking process:

1. We wash the meat under cold water. Remove excess moisture from the pork with paper towels. We cut it into small pieces. Transfer the meat to a slow cooker. Then we need to fill it with water so that it completely covers the pieces of pork. Select "Extinguishing" on the taskbar. The meat will cook for 60 minutes. When the program ends, do not forget to add salt, bay leaves and black peppercorns to the broth.
2. As a result, the broth turns out to be almost transparent and without foam. If it does form, it is worth removing it with a regular spoon. We need to strain the broth. To do this, use regular cheesecloth.
3. We start preparing vegetables for kharcho. We wash onions, carrots and potatoes in cold water. We clean them up. Carrots and potatoes should be cut into small cubes. We make the onion in the form of half rings.
4. Return the strained broth back to the slow cooker. Add already cooked pork, vegetables and rice to it. Then we need to select the "Soup" program. The kharcho will be prepared for another 30-40 minutes. Our meat is almost ready, so this time is enough for the soup to be finally cooked.
5. We prepare a fragrant mixture 15 minutes before the end of our program. In a deep container, combine 150 grams of tomato paste with a little water so that it becomes less thick. Add to it the suneli hops, basil and garlic, which must be squeezed out in advance using a press. You can also chop it up with a knife.
6. We wash two small tomatoes and put them in hot water. Peel the tomatoes and cut into small pieces. Add them to tomato paste and spices. Thoroughly mix the dressing for kharcho and send it to our broth. Mix the soup thoroughly and taste it. You can add salt or some spices to make the kharcho taste more expressive.
7. A few minutes before the soup is ready, add parsley to it. It must be crushed in advance.Instead of parsley, you can use, for example, cilantro. Serve a few slices of fresh bread with the kharcho. The dish is ready. It's time to enjoy its rich taste.

A simple and delicious recipe for pork kharcho with barley

For those who are not very fond of rice, there is a variation of the recipe with pearl barley. The soup turns out to be very rich and tender. Seasonings give it a pungent and sour flavor. The variety of ingredients makes this soup delicious and rich.

Cooking time: 1 hour 30 minutes.

Cooking time: 40 minutes.

Servings - 7.

Ingredients:

• Pork - 600 gr.
• Water - 2 liters.
• Pearl barley - 150 gr.
• Potatoes - 2 pcs.
• Salt - 2 pinches.
• Onions - 1 pc.
• Garlic - 3 teeth.
• Carrots - 1 pc.
• Tomato paste - 4 tablespoons
• Tomatoes - 2 pcs.
• Bay leaf - 1 pc.
• Ground red pepper - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Utskho-suneli - 1 tsp
• Vegetable oil - for frying.
• Parsley - 1 bunch.
• Cilantro to taste.

Cooking process:

1. 150 grams of pearl barley must be sorted out and rinsed several times. We transfer it to a small bowl and fill it with hot water, which must be boiled in advance. We leave the pearl barley for 20 minutes so that it is steamed. This will allow us to reduce the cooking time of cereals.
2. The choice of pork must be approached responsibly. The meat should be pink and free from dark spots. If possible, take pork from a trusted person. Wash the meat and cut into small pieces. We transfer them to a saucepan. Fill its contents with cold water. We put the meat on medium heat and bring the contents to a boil. Remove the resulting foam with a slotted spoon. When the water boils, reduce the heat and continue to cook the pork for 25 minutes.
3. Peel the onion and garlic. We cut these ingredients into small pieces. We put the pan to warm up. Add vegetable oil to it. Put onion and garlic. Fry vegetables when golden brown and softened. Remember to stir constantly. Add tomato paste to the onion and garlic. We wash the tomatoes. We need to clean them up. To do this, put the tomatoes in hot water, and then remove the skin. We cut them into small pieces of any shape. We send to the pan with the rest of the ingredients. Stir the kharcho dressing and leave to simmer over low heat for several minutes.
4. We move the pearl barley into the broth to the meat, draining the water in which it was lying. When the contents of the pan boil, reduce the heat to. We continue to cook the soup for 10 minutes. Wash the potatoes and peel them with a vegetable peeler. We cut it into cubes. Put the potatoes in the broth and bring them to a boil again. Cook the soup over low heat for 20 minutes.
5. We clean the carrots. We cut it into small pieces. They can be of any shape. You can also grate the carrots. Add it to the pot.
6. Put the prepared dressing of onions, garlic, tomatoes and tomato paste into the broth. Cook the kharcho for another 5-10 minutes. Add utskho-suneli, black and red pepper, adjika and salt to it. Mix thoroughly. We wash the greens in cold water, remove excess moisture with paper napkins. Grind it and add it to the pan. Mix the kharcho thoroughly again. Let it brew for 10 minutes.
7. Serve Kharcho on the table in portions. Additionally, decorate the dish with parsley or cilantro. Kharcho is an ideal complement to fresh black bread. Optionally, you can add tkemali sauce to the soup, which will give it a sour flavor. This is the perfect dish for those who like to experiment. Rather, try to cook it.

Real pork kharcho soup with tkemali in Georgian style

The classic recipe for this traditional Georgian dish includes must-have ingredients like Tkemali sauce. This zest gives the soup an unusual and very rich flavor. If you like to sample dishes from different countries, this recipe is for you.

Cooking time: 3 hours.

Cooking time: 1 hour 30 minutes.

Servings - 8.

Ingredients:

• Beef - 1 kg.
• Water - 3 liters.
• Tkemali - 120 gr.
• Rice - 100 gr.
• Walnuts - 100 gr.
• Onions - 3 pcs.
• Garlic - 5 teeth
• Tomatoes - 2 pcs.
• Butter - 120 gr.
• Parsley - 1 bunch.
• Cilantro to taste.
• Bay leaf - 3 pcs.
• Hops-suneli - 1 tsp
• Paprika - 1 tsp
• Chili pepper - 1 pc.
• Black peppercorns - 15 pcs.
• Salt to taste.

Cooking process:

1. Rinse the meat and chop into medium-sized pieces. We put the meat in a saucepan. Add cold water to it. You can also roast the beef over high heat and then send it to cook. Bring the contents to a boil. Periodically remove the foam that forms on the surface of the broth. This can be done with a slotted spoon. If it doesn't end up in your kitchen, use a spoon. The meat must be cooked over low heat for 90 minutes. When an hour has passed, put parsley and salt to your taste in a saucepan.
2. When the meat is cooked, put it out of the pan. The broth must be filtered. This can be done using regular gauze. Thanks to this, the kharcho is homogeneous. The pan must be rinsed and only then pour the broth into it again. We put the pan on fire.
3. Peel the onion and cut it into half rings. We put the pan on the stove, add vegetable oil to it. Fry the onion until golden brown. We clean the tomatoes and cut them into small pieces. We send the tomatoes to the pan and fry the dressing for another 7 minutes. As a result, the vegetables should become soft.
4. It is advisable to choose rice in a round shape and with a lot of starch. It must be rinsed thoroughly several times. As a result, the water should be transparent. Fill the rice with water and let it stand for 10-20 minutes. Chop walnuts. This can be done with a kitchen hammer or with a mortar / blender. The main thing is to preserve the texture of the nuts and not turn them into flour.
5. When the broth boils, return the chopped beef to it, add the rice. We continue to cook the soup for 10 minutes. Transfer the fried onions, tomatoes and black pepper to the broth.
6. In a small container, mix the paprika, chili pepper, parsley, which must be finely chopped in advance, cilantro and tkemali. Mix everything thoroughly and add to the broth. After 5 minutes, we send garlic to the soup, which you can chop or squeeze through a press, 1 teaspoon of hops-suneli, 3 bay leaves and chopped walnuts. Mix the soup thoroughly again. We continue to cook it for 10 minutes. We remove the pan from the stove. Close the Kharcho with a lid and let it stand for 20 minutes.
7. Pour the finished soup into a deep plate. We decorate the kharcho with chopped herbs. You can combine parsley, cilantro, and bay leaves. Tkemali gives the soup a sour note that goes well with other spices. Now you can taste this masterpiece of traditional Georgian cuisine.

How to cook aromatic pork kharcho with walnuts?

If you like hearty dinners, then this mouth-watering and thick soup will suit your taste. Apart from the ingredients, the only thing that is needed to prepare this recipe is patience. But as a result, you get a very tasty first course that you have to eat in one sitting.

Cooking time: 2 hours 30 minutes.

Cooking time: 1 hour 40 minutes.

Servings - 4.

Ingredients:

• Pork - 500 gr.
• Vegetable oil - for frying.
• White rice - 120 gr.
• Walnut - 70 gr.
• Salt to taste.
• Onions - 3 pcs.
• Dried garlic - 1 tablespoon
• Ground cinnamon - 1 pinch.
• Coriander - 0.5 tsp
• Corn flour - 1 tablespoon
• Bay leaf - 3 pcs.
• Ground black pepper - 10 pcs.
• Ground red pepper - 0.5 tsp
• Seasoning "Khmeli-Suneli" - 2 tsp.
• Greens to taste.
• Water - 2 liters.
• Tomatoes in juice - 150 gr.

Cooking process:

1. Prepare food in advance that we may need during cooking. We wash the pork well from possible contamination. Choose meat for your dish responsibly. If possible, buy it from a trusted butcher. The pork should be pink with alternating layers of lard and meat.If there are dark spots on it, then the meat is already old and it is not recommended to take it. Cut the pork into small pieces, which should be about the same size. Transfer the meat to a saucepan. We add water to it, which must be salted. We send the pan to medium heat and wait for the moment when the water boils. Do not forget to constantly skim off the foam that forms on the surface of the broth. The fire needs to be reduced. We continue to cook the meat for 40 minutes.
2. We wash and chop the walnuts. We transfer them to a mortar, having checked in advance so that the shell does not get to them. Grind the nuts. You can also use a blender or a regular kitchen hammer. Try not to turn the nuts into flour.
3. Rinse 120 grams of rice well several times. We transfer it to broth. Bring to a boil again. You need to cook over medium heat for 20 minutes. Remember to stir to prevent the cereal from forming lumps.
4. We wash the onion, cleaning it from sand and other contaminants. We remove the husk from it. Cut into small pieces with a sharp knife. We put the pan on the stove. Don't forget to grease it with vegetable oil. Put the onion in the pan and fry it until golden brown. Add corn flour, walnuts, bay leaves, as well as black pepper and coriander to it. Mix thoroughly. Add the resulting mixture to the meat broth.
5. Prepare all the necessary spices in advance. Add cinnamon, suneli hops and ground red pepper to the pan. Mix thoroughly. We continue to cook the kharcho over low heat for 10 minutes. Pay attention to the doneness of the soup, as you run the risk of making it too thick.
6. Tomatoes in their own juice must be mashed. You can do this with a regular fork. You can also use a blender. Rinse greens in cold water. Excess moisture can be removed with paper towels. Grind it with a knife. You can choose any greens you like, but cilantro and parsley are the best. Add these ingredients to the pot. We mix its contents for several minutes. At the end, add dried garlic to the broth. We bring kharcho to a boil, stirring constantly our soup.
7. After cooking, remove the pan from the heat. Let the soup sit for 15 minutes and cool slightly. During this time, the taste of the spices will become even richer, and the kharcho will acquire an incredible aroma. Serve the soup in small but deep bowls. You can garnish the dish with chopped herbs and walnuts. It is necessary to eat kharcho when the soup is still hot, in one sitting. If it stands for a long time, the rice in the soup will turn into porridge. Therefore, rather set the table and taste this aromatic dish.