How to cook chicken kharcho at home. Chicken kharcho soup with rice. This will require

Real kharcho soup is a rich lamb broth with a lot of meat, herbs and spices. Of course very tasty and satisfying. But to buy good, fresh lamb, a city dweller will have to run around more than one market, and there is no guarantee that the meat will be suitable. This is probably why lighter versions of the famous soup appeared. Moreover, it is easy both to prepare and for the stomach. Still, lamb is a specific meat, not everyone loves it. We invite you to prepare Kharcho soup with chicken; the recipe with photos will help you prepare a hearty dish for the whole family step by step.

To make a strong chicken broth, you need to cook it from meat with bones: take a couple of wings, backs, drumsticks or thighs. You can buy a soup set - it will also make a good rich broth. During the cooking process, it would be a good idea to add the onion along with the husk and any fresh herbs (celery stalks, parsley sprigs, dill) to the broth. The color will be golden and the broth will be much more flavorful. see the link.

Ingredients:

chicken pieces - approximately 500-600 g;
water – 2 liters;
onions – 1-2 pcs (+1 in the broth);
celery stalks or parsley sprigs - for broth;
rice groats – 3 tbsp. l;
potato tubers – 4 pcs;
medium-sized carrots – 2 pcs;
tomato sauce – 4 tbsp. spoons;
red pepper – 1 tbsp. spoon;
hot pepper flakes – 1/3 teaspoon;
hops-suneli seasoning – 1 teaspoon;
salt - to taste;
odorless vegetable oil (refined) – 3 tbsp. l;
garlic – 4-5 large cloves;
bay leaf – 1-2 leaves;
any greens - a large bunch.

Preparation:

Pour cold water over the chicken pieces, let it boil and remove the rising foam with a slotted spoon. Add salt, add one small unpeeled onion and several stalks of celery or a bunch of parsley and cilantro to the broth.

Bring to a boil, cook chicken until tender. How much depends on what kind of chicken you are making the broth from. A store-bought broiler takes no longer to cook than an hour, but homemade chicken can cook for two hours. Focus on the softness of the meat; it should pull away easily from the bone. At the end of cooking, remove the onions and herbs, remove the chicken pieces and strain the broth.

Cut the potatoes into pieces of arbitrary shape and size (cubes, slices, straws). Place into boiling broth. Cook for 15 minutes until the potatoes are fully cooked and soft.

While the potatoes are cooking, fry the vegetables. Sauté finely chopped onion in oil until transparent. Add carrots and simmer over low heat for 5-7 minutes.

Pour in tomato sauce, season with spices. Mix all. Increase the heat and lightly fry the tomato to make the taste more contrasting and rich.

After about five minutes, add a little water to the frying, bring to a boil and simmer covered for several minutes.

Place rice in the broth with the finished potatoes, after washing the grains. Let it boil.

Add the fried vegetables along with the tomato and oil. Wait until the soup boils again, reduce the heat to low. Leave the soup to simmer gently with the lid on.

Ingredients:

chicken fillet 500 g or small chicken 1 carcass
150-200 grams of rice
1 large onion
3-4 cloves of garlic
3-4 prunes
one hot pepper, preferably red
90-100 grams of tomato puree
3-4 tablespoons of vegetable oil
1 tablespoon khmeli-suneli seasoning
1 tablespoon tklapi (dry plum puree), if not, you can add 2-3 tablespoons tkemali sauce
3.5-4 liters of water
half a bunch of fresh cilantro
salt and black allspice to taste, you can also use a few cloves, saffron and cinnamon

Kharcho in the cuisines of different countries

Chicken kharcho soup is a native Georgian dish. The name of the dish translates as “beef soup.” In fact, it is permissible to cook it from different types of meat. Kharcho in Georgia is considered the most rich and delicious; it is specially cooked 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 hot pepper. The rest of the seasonings remain unchanged, because it is thanks to herbs and seasonings that Georgian cuisine is famous all over the world.

There are a large number of kharcho recipes in world cuisines, but each of them adds some ingredients that are dominant in a given country. For example, in Italy you can taste spicy chicken soup, the recipe of which smoothly and unobtrusively intertwines the exquisite taste of black olives and basil, both green and purple. France is famous for seasoning this dish with a lot of grated cheese and adding chopped cashew nuts for piquancy.

This dish can be safely called dietary, since the self-name “chicken kharcho” speaks for itself. Chicken is a dietary meat; the rice contained in the dish, although it contains a certain amount of starch, is perfectly absorbed by the body. A large number of seasonings and spices normalize metabolism, which has a great effect on a person’s well-being.

Cilantro remarkably restores salt balance and is also an excellent hematopoietic agent. It is consumed by those people who have problems with hemoglobin levels. After cilantro is introduced into the diet, hemoglobin increases significantly, which leads to excellent health. The soup is dietary and quite filling. It is best consumed at lunch, as it is at this time that it is absorbed remarkably and brings more benefits.

Cooking soup - step by step recipe

In order to learn how to cook chicken kharcho, just read this article and get down to business.

Place a pan of water over high heat and put the chicken in it (it is advisable to first remove all the fat from the chicken and remove the skin) or chicken fillet.
Place the frying pan over high heat and add vegetable oil.
While it is heating up, you need to finely chop the onion, garlic, hot pepper, and prunes.
Once the oil is hot, add the onion to the pan.
As soon as it acquires a slightly golden color, add hot peppers, prunes, tomato paste, seasonings and herbs.
As soon as the mixture is saturated with juices, add garlic and cook over high heat for about 2-3 minutes.
Once the chicken is cooked, remove the bones.
Strain the broth and remove the fat.
Then pour the prepared broth over the rice, add chicken pieces, bring to a boil, as soon as the chicken kharcho boils, add the frying and leave to boil. After the soup boils, keep it on high heat for 2-3 minutes, stirring constantly, add salt and allspice.
After the kharcho has boiled and 2-3 minutes have passed, turn it off and leave to steep for 20 - 25 minutes.

It turns out that knowing how to cook chicken kharcho, the dish no longer seems so difficult to execute. Before serving, the soup is usually sprinkled with finely chopped cilantro or marjoram. Often residents of different regions of Georgia add various seasonings instead of cilantro; they can use hyssop, 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. Chicken saturates the body with proteins, while being an exclusively dietary product.

Herbs and spices help enhance the taste of the soup and make it unforgettable and colorful. There is an opinion that it is thanks to the consumption of kharcho that many highlanders reach the honorable age of 100 years in good health and a clear mind.

When the soups we are used to are already quite boring, we have to look for a replacement for them in the cuisines of other countries. For example, you can turn to Georgian cooking and prepare chicken kharcho with rice and potatoes - an excellent dish that does not seem too exotic. This soup can be prepared in a lot of ways, but today we will look at recipes slightly interpreted to suit our gastronomic mentality.

A simple step-by-step recipe for kharcho with chicken and rice

If you have no desire to go into the details of Georgian national cuisine, but you would not refuse a fragrant and tasty soup, then try making kharcho according to this recipe.

Instead of tkemali, we will use tomato sauce, but you can easily make this substitution in the opposite direction so as not to lose the flavor of the dish.

Ingredients

Chicken loin – 2 pcs;
Rice – 5 tbsp;
Potatoes - 1 piece;
Fresh garlic - a whole head;
Onion – 4 pcs;
Bay leaf – 2 leaves;
Khmeli-suneli – 3 tsp;
Fresh cilantro - a bunch;
Tomato sauce – 4 tbsp;
Salt and black pepper - to taste.

How to cook kharcho with chicken and rice

We wash the fillet, remove the films and cartilage, and also remove any small bones.
Cut the meat into small cubes or thin strips. Place it in a saucepan, add finely chopped potatoes, add water and set to simmer on maximum heat. Once the water starts to boil, reduce it to medium.
Add rice here. First, rinse it thoroughly using a colander. Add bay leaf.
Peel the onion and cut into small cubes. We put a frying pan on the fire, pour just a little oil into it, in it we fry the onion until golden brown over medium heat.
Add tomato paste, suneli hops and crushed garlic using a press to the pan. After a couple of minutes, pour just a little broth from the pan here.
When the sauce in the pan thickens a little, transfer it to the pan and cook for 15-20 minutes over low heat.
Finely chop the cilantro and add to the soup. Mix everything again, add salt, pepper and taste. If everything is in order, then remove from heat and let it brew for 10 minutes. Otherwise, adjust the salt.

Before serving, the soup should be mixed well and first put the grounds into plates, and only then pour in the broth. This way, each serving will be equally satisfying, even though the soup was cooked using lean fillet.

Classic kharcho with rice and chicken potatoes

Ingredients

— 1/2 carcass + -
Walnuts - 1 cup + -
- 2 pcs + -
Khmeli-suneli - 2.5 tsp. + -
- 4 cloves + -
- 1 PC + -
- 3 heads + -
- taste + -
Cilantro - bunch + -
Tkemali - 2.5 tbsp. + -
- 1/2 cup + -

How to cook chicken kharcho with rice

We wash half the chicken carcass and remove the feathers if it is not plucked well enough. Chop into small pieces to make cooking easier.
Place the chicken pieces and chopped potatoes into a large saucepan and fill them with water. Place on high heat, bring to a boil, and then reduce to medium.
While the chicken is cooking, we work on the other ingredients. Peel the onion and cut into small cubes.
We collect the fat that collects on the surface of the water in the pan and pour it into the pan. We also send the onion here and begin to simmer it over medium heat.
Scald the tomatoes, remove the skin, chop the pulp with a knife, add to the onion, continuing to simmer.
We wash the rice and add it to the chicken, remembering to stir all the time.
We peel the garlic cloves and pass them through a press, adding them to the frying pan with the other ingredients.
Using a coffee grinder or blender, grind the walnuts. Place the resulting paste in a frying pan, stir and pour this sauce into the pan with the chicken.
Pour in a little salt, khmeli-suneli and add tkemali sauce to the broth, mix everything well so that the thick mixture is properly distributed throughout the liquid.
Cover with a lid and simmer for about 10 minutes over low heat.
After this, turn off the heat, add fresh chopped cilantro, stir one last time and let it brew under the lid for another 15 minutes.

After that we serve it to the table. Thanks to the fact that we used half a chicken carcass, the broth in this soup is incredibly rich and thick. Therefore, if you love truly hearty dishes, be sure to take this recipe into your arsenal.

Chicken kharcho with rice and potatoes

If soup without potatoes is not soup to you, then you should definitely opt for this recipe. Of course, it is very far from the original recipe, but this fact does not negatively affect the taste of such a dish. Moreover, you can always replace tomato sauce with tkemali or satsebeli sauce, and add suneli hops to the list of seasonings.

Ingredients

Chicken drumsticks – 5 pcs;
Onion – 4 pcs;
Carrots – 2 pcs;
Potatoes – 4 pcs;
Rice – 200 g;
Garlic – 1 head;
Tomato sauce – 3-4 tbsp;
Salt - to taste;
Chili powder – ½ tsp;
Greens - a bunch;
Vegetable oil - for frying.

How to make kharcho with potatoes, chicken and rice

Wash the onions and carrots under cool water and peel off the skins.
Three carrots on a coarse grater, or cut into very thin strips. Chop the onion, cutting it into small cubes.
We wash the drumsticks thoroughly, put them in a deep pan, and add onions and carrots here. Fill with water and put on fire.
Peel the potatoes and cut them into strips or small pieces and add them to the pan.
Wash the rice using a colander. Add to other ingredients.
Pour sunflower oil into a frying pan and heat it over medium heat. Peel and finely chop the garlic, fry in a frying pan until golden brown.
We also put tomato paste here and add chili pepper, simmer a little.
Transfer the contents of the frying pan to the pan, mix thoroughly, add salt and pepper.
Cook the kharcho for another 15-20 minutes. For now, wash the greens yourself, then finely chop them and add to the soup.
Cover with a lid, remove from heat and leave for 10 minutes, then serve.

Despite the fact that this chicken kharcho with rice and potatoes does not pretend to be traditional, it fully possesses the qualities of the latter. This soup is hearty, aromatic and has a characteristic spiciness that echoes the slight sourness provided by the tomato paste.

Kharcho soup is a national Georgian dish made from beef. But it can also be made from chicken, since with chicken meat the soup is more economical for your wallet. If you like spicy dishes, then Kharcho soup is just right for you. Spices and tomatoes add a piquant taste. Soup is served as a first course for lunch. Try offering your family and friends the simplest recipe for a tasty, aromatic and satisfying dish.

Ingredients

Chicken – 1 piece__NEWL__
Rice – 0.5 cup__NEWL__
Onions – 3-4 pieces__NEWL__
Garlic – 1 head__NEWL__
Tomato paste – 3 tablespoons__NEWL__
Butter – 50 grams__NEWL__
Spices – 1 teaspoon__NEWL__
Water – 3 liters__NEWL__
Herbs and salt - to taste__NEWL__

Prepare all the necessary ingredients to prepare the soup.

A simple recipe for making chicken Kharcho soup:

Start by rinsing and cutting the chicken into pieces. Take the time to remove the skin from the chicken, as there is nothing healthy in it. Then place the chopped pieces in a saucepan and cover with water. Let it cook for 30-40 minutes until done.

Now do the frying. To do this, peel and cut the onion into small cubes. Peel the garlic and squeeze it through a garlic press.

Fry the onion and garlic in butter until golden brown. Add tomato paste and spices to your taste and stir. I always use spicier spices, I had spices for chicken, so I added them.

Then simmer for half a minute and that’s it.

Add frying and when the rice is ready you can turn it off. The wonderful and appetizing Kharcho soup, the recipe for which is very simple, has been cooked. Garnish the soup with chopped dill or other herbs and serve. Now you can safely enjoy the spicy taste of the soup during your lunch break. Tender chicken meat, fluffy rice and the aroma of spicy spices will make you try it right away. Bon appetit!

Kharcho soup is a national Georgian dish. However, kharcho soup has long been loved in many countries. Rich and aromatic soup kharcho in Georgian cuisine is prepared from lamb. But many people don’t like the smell of lamb, and this soup contains more calories.

Chicken kharcho soup has less calories, but is no less tasty.

Total cooking time – 1 hour 40 minutes

Preparation - 15 minutes

Number of servings – 6-8

Difficulty level - easily

Purpose —

How to cook –

What to cook with –

Kitchen — (Georgia)

Products:

Chicken – 1 carcass

Rice – 1 cup

Onion – 1 head (large)

Tomato paste – 2-3 tablespoons

Garlic – 1 head

Suneli hops, ground pepper, bay leaf

How to make chicken kharcho soup:

For soup, you can boil chicken breast, legs or a whole chicken.

Wash the chicken. Remove the giblets and cover with cold water.

Place the pan on the stove and gradually bring to a boil. When boiling, remove the foam with a slotted spoon. 20-30 minutes before readiness, add salt to taste.

Remove the chicken to a bowl and strain the broth through a fine sieve.

Rinse the rice well in several waters. The water should not be cloudy at the end.

Pour the washed rice into the strained chicken broth and cook.

Peel the onion and fry in vegetable oil.

When the onion is golden brown, add tomato paste to it. The amount of tomato paste, as well as rice, depends on the amount of broth. The recipe shows a calculation for 3 liters of broth.

Fry the pasta with onions, stirring well. Add half a ladle of broth and stir in the tomato paste.

Remove the pan from the stove.

Separate the chicken meat from the bones. Cut into cubes or strips. When the rice is almost ready, place the chicken in the pan.

As soon as the broth boils again, add tomato paste and onions.

Divide the garlic into cloves and pass through a garlic press. Also add to the pan.

Reduce heat. The broth should simmer just a little. Throw in bay leaf, suneli hops, ground pepper. If necessary, add salt.

Wash the cilantro and shake off the water. Slice. Sprinkle soup in bowl when serving.

Bon appetit!

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