Time: 170 min.

Servings: 8-10

Difficulty: 4 out of 5

Kharcho soup with spices in a slow cooker

Strictly speaking, this is not even a classic recipe, where tkemali plums or dogwood are added to the soup, adding sourness to the dish. Instead, in our latitudes, tomatoes or tomato paste are used for these purposes, in the absence of the former.

But nevertheless, the recipe that we will offer you today will be to your taste - spicy kharcho soup in a slow cooker will become a frequent guest on your table, because it is so easy to prepare, and our cooking photos will help you with this.

Photo recipe for cooking kharcho in a slow cooker

Step 1

We wash the defrosted meat and cut it into portions across the grain so that the meat does not fall apart during cooking.

We activate the “Baking” or “Frying” mode on the kitchen assistant display, pour in vegetable oil, and send the pieces of beef to fry for 20 minutes, and while they are frying, you need to prepare the vegetables for subsequent frying.

On a note: The Georgian recipe for cooking kharcho only accepts beef, but you can replace it with other meat - kharcho with chicken in a slow cooker is no worse.

Step 2

Grate the peeled carrots on a coarse grater, as shown in the photo.

Cut the onion into thin half rings.

Cut bell peppers and potato tubers into neat cubes.
Scald the tomatoes with boiling water and easily remove the skin. Finely chop the vegetables with a sharp kitchen knife, as in the photo.

During this time, the meat has browned, and we add all the chopped vegetables to it in sequence - first the onion, and after 15 minutes the bell pepper and carrots. Mix the ingredients and fry the meat and vegetable mixture for another 15 minutes.

Step 3

Now you need to cook the rice. Why does the recipe call for long grain rice? Because this type of rice will not fall apart when cooked, and in the final dish you will feel hard, strong rice on your tongue along with soft vegetables and meat.

Rinse 1 multi-cup rice under water until it runs clear. Be patient - to do this you need to rinse the rice 5-7 times.

Step 4

The vegetables are almost ready - put the potatoes and washed long-grain rice into the bowl of the multicooker. Fill with hot water - about 2 liters, as much as your kitchen device will hold.
Add salt to taste, add spices: black and red pepper, bay leaf and paprika are ideal for our soup.

Fans of spicy foods can add adjika to taste - why not change the recipe a little to suit your taste?
Crush the garlic on a cutting board using the flat side of a knife blade, then finely chop it and place it in the slow cooker.

Close the lid and set the “Extinguishing” mode for 1.5-2 hours. During this time, the kharcho soup will be prepared in a slow cooker, and you will enjoy the aroma of a wonderful dish.

Step 5

After the end of the cooking time, pour the spicy kharcho soup into plates, add a spoonful of coarsely chopped herbs, and serve.
If desired, to add a piquant flavor, the finished soup can be sprinkled with a couple of drops of lemon juice.

An appetizing photo of the original dish, isn’t it?
The energy value per 100 grams of the finished product will be 75 calories, and the ratio of proteins, fats and carbohydrates will be 3:5:5.

Important: the dish turns out to be quite spicy, and is not recommended for consumption by young children and people suffering from diseases of the gastrointestinal tract.

And finally, we present to you a simple budget recipe for chicken kharcho soup, for those who don’t like beef or pork, but want to please themselves and their family with something new:

Ingredients

• Chicken - 2 legs or 1 breast, whichever you prefer.
• Rice – 1 multi-cup.
• Tomatoes – 2 pieces (or tomato paste – 3 tablespoons).
• Garlic – 2 cloves.
• (sold in any supermarket) – 4-5 tablespoons.
• Fresh herbs - to taste.
• Salt, spices.
• Onions – 1 piece.
• Water – 2 liters.
• Vegetable oil for frying.

Let's get started

Step 1

Peel the onion, finely chop it with a sharp kitchen knife, throw it into the slow cooker, add a little vegetable oil. Turn on the “Frying” function on the multicooker display and fry the vegetable until golden brown for 15 minutes.

Step 2

Pour hot water into the multicooker bowl (this way the soup will cook much faster than if we poured cold water), put chopped pieces of chicken there (you can put partly thighs, partly legs, depending on what you like), salt to taste.

Rinse the rice thoroughly under water until transparent, and add the chicken to the pieces in a slow cooker.
Change the mode to “Stew” and set the cooking time to 50 minutes.

Step 3

Has it been 20 minutes since you started cooking? During this time, finely chop the garlic and tomatoes (after removing the skin from them. The method for doing this is described above), and add them to the future soup.

Then add spices to taste - for example, suneli hops, cumin and bay leaf, 4 tablespoons of tkemali sauce.

Serve spicy kharcho soup with chicken, seasoning with fresh, finely chopped herbs.

Watch another version of this dish in the video below:

Few people delve into the intricacies of cooking of foreign countries and peoples. Therefore, there is an opinion about how kharcho is prepared; it is also called kharcho soup. The choice of meat for this Georgian dish is considered a particularly controversial issue. Kharcho and kharcho soup are completely different dishes. Kharcho presents a dish similar to satsivi: pieces of meat are cooked in a thick nut sauce. But kharcho soup is a stew that does not have a specific type of meat. Kharcho soup in a slow cooker can be made based on lamb, chicken or beef - everyone can cook it the way they like.

The classic recipe for kharcho soup in a slow cooker is prepared from the following products:

• beef - 500 g;
• onion - 1 unit;
• rice - 200 g;
• hops-suneli - 2 tbsp. l.;
• walnuts - 100 g;
• satsebeli sauce - 2 tsp;
• garlic - 3 small cloves;
• salt, pepper, bay leaf;
• parsley.

First, fry the meat in a slow cooker in hot oil. If meat tenderloin is used, it should be divided into portioned pieces, ribs - into small pieces with meat on the bone. Cook for 20-30 minutes, turning over with different sides.

Chop the onion and fry along with the meat. When the products become golden, add water. The water should not be cold, otherwise the coating of the multicooker may be damaged. It is recommended to thoroughly heat the water in the kettle in advance.

Add bay leaves to the future broth, add salt to taste, turn on the “Soup” program and cook for 40-50 minutes.

After a period of time, collect the foam from the surface, add nuts, spices, pre-washed rice, and sauce. Mix well and extend the program for another third of an hour.

Before serving, add chopped garlic and herbs to a portion of kharcho.

On a note. Both tenderloin and ribs can be used as meat.

Kharcho with lamb in a slow cooker

Properly prepared lamb soup is a flavorful, spicy dish that can warm you up on the coldest winter day.

We recommend that you save the recipe in your cookbook:

• lamb - 1 kg;
• onion - 2 units;
• parsley root - 1 unit;
• coriander seeds - 1 tbsp. l.;
• corn flour - 1 tbsp. l.;
• rice - ½ cup;
• parsley, cilantro, fresh basil - 1 bunch each;
• tkemal sauce - to taste;
• garlic - 3 cloves;
• bay leaf, black pepper;
• hops-suneli - 1 tbsp. l.;
• cinnamon - on the tip of a knife;
• hot pepper - 1 unit;
• saffron - a pinch.

How to cook kharcho soup in a slow cooker:

1. Pour some oil into the multicooker bowl and fry the onion in the “Fry” program. Fry until translucent and lightly coat with cornmeal and stir. Transfer the finished roast to a separate bowl.
2. Place the washed meat tenderloin into the bowl and lightly fry on all sides for a couple of minutes. Pour in heated water and cook the broth in the “Soup” mode for 1 hour.
3. After the allotted time, open the lid, collect the foam and remove the meat. Rinse the rice and add to the broth. Extend the program for 10 minutes, then add the roast, add ground pepper, coriander, bay leaf, chopped root, set the program for another 10 minutes.
4. While the spices are cooking with the rice, cut the boiled meat tenderloin into small pieces.
5. Meanwhile, chop the greens and place each one separately in bowls.
6. To the rice add tkemali, whole hot peppers, suneli hops, saffron, parsley, salt to taste. Add chopped lamb. Taste a little to feel the sourness, add a little more sauce if necessary. Extend the program by 5 minutes.
7. Lightly chop the garlic and then grind it into a paste using a mortar. Turn off the multicooker, add cilantro and basil, crushed garlic.

On a note. Tkemal sauce adds sourness to the taste. Sometimes it can be difficult to find, so housewives replace it with pomegranate juice, for example.

Chicken soup-kharcho

A budget option for Georgian kharcho is chicken soup. Kharcho soup does not have to be based on lamb; poultry can also be used.

Soup ingredients:

• chicken meat - 500 g;
• onion - 3 units;
• rice - 100g;
• crushed walnuts - 100 g;
• garlic - 2 cloves;
• khmeli-suneli - 1 tsp;
• ground hot pepper - ½ tsp;
• nutmeg - a pinch;
• tomatoes - 4 fruits;
• ketchup - 1 tbsp. l.;
• fresh dill, salt.

Rinse chicken meat. If desired, remove the skin and cut into pieces depending on the part (drum or breast).

Peel the tomatoes and grind in a blender.

Finely chop the onion.

Rinse the rice through a sieve under running water to remove dust and debris.

All products are prepared, and you can start cooking kharcho soup. To do this, select the “Soup” mode of the multicooker and set the timer for half an hour. Place the chicken in the container, close the lid and cook the broth.

Next you need to prepare the vegetables. You can speed up the process and fry the onions and tomatoes in a frying pan; if this is not possible, wait until the broth is ready. Afterwards, transfer the meat and broth to another container and fry the onion in oil until transparent in the “Frying” or “Stewing” mode for about five minutes. Then add the tomatoes and ketchup, simmer for another ten minutes, stirring.

Return to the “Soup” mode, pour the chicken broth into the vegetables, add rice and nuts, cook for a third of an hour. Add spices, garlic and chopped herbs. Switch to heating mode for a quarter of an hour. Can be served.

On a note. Don’t be afraid of a lot of spices - Georgian dishes are distinguished by the fact that people love vegetables, dried and fresh herbs. The main thing is not to overdo it with hot pepper - for our people, a dish that is too spicy may be unusual.

Georgian style in a slow cooker

We offer a recipe for a national dish that can be used in a slow cooker.

Ingredients of the dish:

• beef tenderloin - 600 g;
• onion - 2 units;
• tomatoes - 4 medium fruits;
• rice - 6 tbsp. l.;
• a bunch of parsley;
• walnuts - 100 g;
• hot pepper;
• tkemali sauce - 2 tbsp. l.;
• garlic - 3 cloves;
• allspice, suneli hops, basil and cilantro - 1 tsp each.

Delicious Georgian soup:

1. Cut the beef into cubes. Pour water into the multicooker bowl. In the “Soup” mode, cook the beef broth for an hour.
2. Meanwhile, chop the onion, fry in a frying pan with a little oil, add chopped parsley to it and simmer for 5 minutes under the lid.
3. While these products are fried, grate the nuts and then add them to the vegetables.
4. We clean the hot pepper from seeds and stems and chop it finely. Add to vegetables, season with black pepper and a mixture of herbs.
5. Peel the tomatoes by pouring boiling water over them. Chop finely; if possible, you can chop it in a blender. Add to vegetables and simmer for another three to five minutes.
6. By this time the broth will be ready. We take out the meat, strain the broth through a fine sieve, pour it back into the bowl, add the meat, and wait for it to boil. Wash and add to vegetables. Cook for a quarter of an hour in the “Soup” mode.

The next tab is prepared vegetables. Let it boil and add the sauce, spices and garlic. Let the soup simmer for another 10 minutes and turn it off.

Soup kharcho

Looking for a quick and easy meal for the whole family? Try preparing delicious kharcho soup in a slow cooker according to a signature family recipe with photos and videos.

40 min

230 kcal

5/5 (2)

Just a few days ago I found out that traditional kharcho turns out so tasty from Georgian chefs only because they use a special simmering technique to cook the soup - this is when the broth is not allowed to boil vigorously, only small and sluggish bubbles are allowed on the surface of the liquid.

This effect can be achieved using a classic wood stove. A completely reasonable question arises: how to carry out such a procedure on a regular kitchen stove? The answer lies on the surface - not to use it at all, but to adopt modern equipment, namely multicooker. It is this device that can work in the same way as a stove, maintaining a high temperature and preventing obvious boiling of the liquid. The result is simply amazing!

Today I will introduce you own recipe of the most aromatic kharcho soup in a slow cooker, so that you can be convinced that this miracle device can literally work miracles with ordinary, unremarkable products.

Kitchen tools

Select in advance all the necessary equipment, utensils and utensils that you will definitely need in the process of preparing kharcho in a slow cooker:

• device bowl with a volume of at least 3 liters;
• several bowls (deep) with a capacity of 200 to 550 ml;
• tablespoons;
• several towels (cotton or linen);
• teaspoons;

• measuring cup or kitchen scale;
• large or medium grater;
• cutting board;
• sharp knife;
• oven mitts;
• wooden spatula.

Additionally, you may need blender or food processor with a chopper to speed up the cooking time and make it easier for you to prepare food for adding to the soup.

If you don't usually use your multicooker very actively, you will have to carry out a few additional procedures to properly prepare the device.

First things first, remove the bowl and wash the inside of the equipment to get rid of any old residue from previous dishes that will add to your soup bad smell- this is almost inevitable if the multicooker has been standing for a long time with the lid closed. The next step is to thoroughly wash the bowl using a non-greasy detergent and then dry it dry.

Ingredients

The basis

If you want to make your kharcho richer and thicker, add root vegetables such as carrots or potatoes to the recipe. In addition, the specific taste of the soup can be enhanced with fresh celery or parsley root.

Additionally

• 2 – 3 cloves of garlic;
• 10 g hops-suneli;
• 50 g of fresh herbs (parsley, dill, cilantro);

• 6 g ground red pepper;
• 25 ml sunflower oil;
• 7 g table salt.

The list of spices used can be expanded to include ground coriander, thyme, basil or oregano.

Cooking sequence

Preparation

There is another interesting way to prepare rice: cover it with cold water for twenty minutes, then drain the water and place the bowl with the cereal in the microwave. Turn on the device for two to three minutes, setting the highest power, and then rinse the rice again under running water - after this treatment, the cereal should be clean.

First stage

To speed up the cooking time of the broth, do not open the lid of the device during the cooking process and do not stir the ingredients again - the multicooker is set to maintain the temperature not only at the bottom of the bowl, but also on the sides, so excess stirring will only release heated air, increasing the duration of cooking the soup.

Second phase

If possible, try to set the temperature to 60-70 degrees for the “Warming” program at the final stage of preparing the soup, since the kharcho is ideally infused in this mode.

Made! Your delicious kharcho in the slow cooker is completely ready!

Having laid it out on portioned plates, do not forget to sprinkle with fresh or ground herbs, add a teaspoon of butter and fry croutons with cheese, which are perfect for this incredibly satisfying dish.

Agree that its taste is completely different, not like the soup that you cooked on the stove. However, if you are going to store your kharcho, then be sure to pour it into a regular saucepan and bring to a boil on the stove so that the soup does not spoil.

After cooling to room temperature, the dish can be placed in the refrigerator.

Video recipe for kharcho soup

The correct sequence for preparing the perfect kharcho soup in a slow cooker can be seen in the video below.

• 800 g meat;
• 2/3 cup rice (preferably round);
• 2-3 medium tomatoes (or a glass of tomato juice);
• 2 large onions;
• 1 carrot;
• 2-4 cloves of garlic;
• 1 teaspoon sugar;
• 1 tbsp. spoon of Khmeli-suneli seasoning;
• salt and ground black pepper - to taste;
• 2 bay leaves;
• 2 tbsp. spoons of vegetable oil;
• chopped greens (cilantro or parsley).

Cooking process:

Wash the meat, pat it dry with a napkin and cut into portions.
Turn on the multicooker to the “Frying” (“Baking”) mode. Pour oil into the pan and let it heat up.
Fry, turning them frequently with a spatula, for 15 minutes.

Meanwhile, peel and dice the onion. Grate the carrots on a coarse grater. Add the vegetables to the pan with the meat and cook for another 10 minutes, stirring frequently.

Peel the garlic and chop in a press. Add it to the pan and cook for another minute, stirring with a spatula.

Pour a glass of tomato juice (or mashed tomatoes) mixed with a teaspoon of sugar into the pan, stir, cook for another 5-7 minutes, stirring from time to time.

Add rice to the pan, stir and pour in 3 liters of water. Salt and pepper the soup, add Khmeli-suneli and bay leaf. Close the pan and cook in the "Stew" mode for one hour.

Serve hot, sprinkled with chopped herbs.
Bon appetit!

Note

• Any type of meat is suitable for this recipe: pork, or. Ideal - pork or lamb ribs with a thick layer of meat.
• There are different ways to cook kharcho soup in a slow cooker. For example, for more acidity, add cherry plum (Caucasian sour plums), add celery root, and also a handful of chopped toasted walnuts.

It's no secret that dishes cooked in a slow cooker turn out much tastier than when cooked in the traditional way in a saucepan. What's the secret? This miracle machine can cook in the “Simmering” mode, that is, it maintains the same not very high temperature for a long time. This temperature regime allows all products to be cooked gradually, preventing them from being overcooked and becoming an unknown mass. In the cuisines of the world there are a lot of dishes that are simmered under a lid during cooking. The traditional Georgian soup kharcho is one of these. Each housewife has her own recipe for this thick soup, each adding her own twist to it.

Strictly speaking, the composition of soup prepared in a slow cooker is no different from that cooked on the stove, but there are still differences in technology. Let's look at how to cook kharcho soup in a slow cooker according to the classic recipe.

Products:

• 500 gr. beef tenderloin;
• 1 onion;
• 200 gr. rice cereal;
• 3 walnuts;
• 150 gr. tkemali (or satsebeli) sauce;
• 1 head of garlic;
• 1⁄2 tsp. ground red pepper;
• 6 black peppercorns;
• cilantro and parsley;
• salt.

Preparation progress:

1. We thoroughly wash the meat, remove the film and veins, cut into pieces no more than 2 cm thick.
2. Place the meat in the slow cooker, set the “Soup” program, and set the time for 1 hour.
3. As soon as the cooking time for the meat has expired, strain the broth, pour it into a separate bowl, and remove the meat.
4. We clean, wash and chop the onion. Grease the multicooker with oil, pour in the onion, set the “Frying” program, fry the onion until half cooked (it will become translucent).
5. After 5 min. After the onion begins to fry, add meat to it, fry for another 6 minutes.
6. Rinse the rice several times, add it to the meat, and pour in the broth. We set the “Soup” program and set the time for half an hour.
7. While the rice is simmering, peel, chop the nuts and garlic, and pour it all into the soup.
8. Finally add spices and sauce. When the set time has expired, crush it with chopped herbs, let it stand for 20 minutes, it should be saturated with the aromas of all the ingredients.

To prepare kharcho, it is not necessary to use satsebeli or tkemali; you can get by with regular tomato paste. But then the taste will be very different from the classics.

Kharcho with lamb in a slow cooker

As you know, kharcho is prepared from lean meat. If for some reason you don't like veal/beef, you can put lamb in it.

Products:

• 600 gr. lamb pulp;
• 1 onion;
• 2 carrots;
• black pepper;
• salt;
• head of garlic;
• 180 gr. rice cereal;
• 4 tbsp. l. chopped walnuts;
• 50 gr. tomato paste;
• basil and parsley;
• seasonings: for kharcho, suneli hops to taste.

Preparation progress:

1. If the meat comes with fat, carefully trim it, wash it and fry it in the “Baking” program.
2. While the lard is simmering, peel and wash the onions and carrots. Finely chop the onion and grate the carrots.
3. We catch the greasy fat from the multicooker, pour the vegetables into it, and simmer with the lid open until ready to fry.
4. Add tomato paste to the finished frying, mix and simmer until excess water is removed.
5. Meanwhile, prepare the meat. We wash it, cut it into medium pieces, and put it in a slow cooker. Stir and fry for 15 minutes.
6. Wash the rice well and pour into a bowl. Add chopped nuts and seasonings there, stir well, fry for 4 minutes.
7. Fill the bowl with water to the full mark, set the “Stewing” program, and set the time to 60 minutes.
8. Add chopped herbs to the soup and pass the garlic through a garlic press. Leave for 20 minutes, serve, garnish with a basil leaf.

Chicken soup-kharcho

There is also a dietary version of kharcho soup, it is prepared with chicken. Any part of the carcass is suitable for this, the only condition is that you need to remove the skin and remove all the fat.

Products:

• 500 gr. chicken;
• 200 gr. rice cereal;
• 1 onion;
• 2 tbsp. l. sunflower oil;
• 2 tsp. khmeli-suneli;
• 4 tbsp. l. tkemali;
• 1 garlic head;
• 5 pieces. prunes;
• 1 chili pepper;
• 150 gr. tomato puree;
• 1⁄2 bunch of cilantro;
• salt, black pepper, cloves, cinnamon, saffron to taste.

Preparation progress:

1. Wash the chicken meat, if necessary, trim off the fat and skin, cut into medium pieces.
2. Pour water into the multicooker, put the meat in it, start the “Baking” mode, time 25-30 minutes.
3. We clean the onion and cut it. Pour into a frying pan with vegetable oil. Fry until golden brown.
4. Wash the hot pepper, remove the seeds and chop. Wash the prunes and chop them. Add all this to the roast, mix, simmer for 2 minutes.
5. Next, add tomato puree, spices and chopped cilantro into the frying dish. Stir, simmer in a frying pan for several minutes, add garlic. Let the finished frying stand for 3 minutes.
6. Strain the finished broth.
7. Pour the washed rice and chicken into the multicooker bowl, add broth and start the “Baking” mode again. When the broth boils, pour the roast into it, add salt and pepper, let it boil for 5 minutes, then transfer it to the “Warming” program and leave the soup to steep for half an hour.

Classic European recipe

This is perhaps the most popular recipe for kharcho in a slow cooker; it is more or less adjusted to our standards.

Products:

• 600 gr. beef;
• 1 tbsp. rice cereal;
• 5 potatoes;
• 1 head of garlic;
• 1 carrot;
• 1 onion;
• 1 sweet pepper;
• 2 large tomatoes;
• parsley and dill;
• salt, seasonings, bay.

Preparation progress:

1. Wash, dry, cut the meat.
2. Peel and wash potatoes, carrots, onions, peppers. Cut potatoes, peppers, tomatoes into cubes, and three carrots.
3. In the multicooker, set the “Baking” program and set the time to 35 minutes. Add the meat and fry for 20 minutes. In oil.
4. Add chopped onion after 5 minutes. grated carrots, after another 5 minutes peppers and tomatoes. Simmer vegetables and meat until the end of the program.
5. Add clean rice cereal and prepared potatoes.
6. Salt and pepper to taste, add seasonings.
7. Fill with water to the full line. We set the “Quenching” program, set the time for 1.5 hours.
8. After the stewing is complete, add chopped herbs and chopped garlic and leave for 20 minutes. in the “Heating” mode.

Recipe for cooking Georgian style in a slow cooker

This is not such a popular recipe, but it is very tasty, so it’s worth trying.

Products:

• 400 gr. veal;
• 1 onion;
• 1 head of garlic;
• 1 tsp each khmedi-suneli and ground red pepper;
• 6 black peppercorns;
• 200 gr. rice;
• 150 gr. walnuts (shelled);
• 200 gr. tkemali;
• salt;
• greenery.

Preparation progress:

1. Wash the meat, cut it into medium pieces, put it in a multicooker bowl, and fill it with water. Set the “Soup” or “Stew” mode, set the time to 60 minutes.
2. Strain the finished broth.
3. Peel the onion, wash it, pour it into a multicooker, fry in vegetable oil in the “Baking” mode for 5 minutes.
4. Pour the broth into the onion, add meat, rice, nuts, sauce, spices and salt. Set the “Quenching” mode for 20 minutes. Simmer under a closed lid.
5. To finish cooking, squeeze the garlic into the multicooker and set the “Warming” mode for 10 minutes.

Features of cooking in a multicooker: Polaris, Redmont

The multicooker appeared in our lives relatively recently, but most housewives have already gotten used to using this miracle technique. It greatly simplifies life and saves time.

Cooking kharcho soup in a slow cooker takes much less time than just in a saucepan on a gas stove, and the dish turns out more aromatic and tastier. But there are a lot of models of multicookers, which means there are just as many cooking tricks.

For example, during the cooking process, when choosing a mode, proceed from the power of the multicooker. The higher the power, the less time it will take to cook.

Since we do not need to quickly cook food, but simmer, select the appropriate modes. “Stewing”, “Baking”, “Soup” are ideal for this.

During the cooking process, do not forget that rice tends to swell, so strictly follow the proportions indicated in the recipes and use a multi-cooker glass for measuring.