Soups

Kharcho soup in a slow cooker


Ingredients for making kharcho soup in a slow cooker

Main Products:

  1. Beef (tenderloin) 500 grams
  2. Purified water 2-2.5 liters (for soup) and 500 milliliters (for blanching)
  3. Tomato paste 1 tablespoon
  4. Rice 100-150 grams
  5. Walnut 100 grams (peeled)
  6. Refined vegetable oil 2-3 tablespoons

Vegetables and greens:

  1. Onions 3 pieces
  2. Carrot 1 piece
  3. 2 cloves of garlic
  4. Tomatoes 4 pieces (large)
  5. Dill or parsley 1 bunch (medium) or to taste

Spice:

  1. Suneli hops 1 teaspoon or to taste
  2. Ground red pepper 1/2 or 1 teaspoon to taste
  3. Nutmeg 1 pinch
  4. Salt to taste
  • Main ingredients: Beef, Onion, Carrot, Tomato, Garlic, Nuts, Rice, Greens
  • Portion10-12
  • World Cuisine

Inventory:

Kitchen scales, cutting board - 3 pieces, kitchen knife - 3 pieces, paper kitchen towels, colander, parchment paper, stove, bowl - 4-5 pieces, kettle, crock-pot, measuring cup for water, blender, teaspoon, tablespoon, wooden or silicone kitchen spatula, fine mesh sieve, deep pan, soup ladle, serving plate.

Cooking kharcho soup in a slow cooker:

Step 1: prepare blanching water and meat.


In every country there is a traditional dish that, having tried it once, it is simply impossible to forget, for example, in Georgia this is kharcho soup, and we will cook it with you! First, pour half a liter of purified water into the kettle and put it on medium heat, let it heat up. Then thoroughly wash the fresh beef from any kind of pollution and blood. Then we dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to get rid of veins, excess fat, and also small bones, they often remain on the log house. After that we cut the meat in portioned pieces with a diameter of 2 to 3 centimeters and move on.

Step 2: cook the meat broth.


We insert the plug of the multicooker into the outlet, strengthen the teflon bowl in its recess and put pieces of chopped beef there. Pour the meat with the remaining purified water, cover the kitchen appliance with a tight-fitting lid, select "Soup" mode for 1 hour and press "Start".

Step 3: prepare vegetables and herbs.


While the broth is being cooked, using a clean knife, peel the desired vegetables and rinse them of sand along with tomatoes and greens. Then lay the tomatoes for a while aside. We cut onions into cubes, straws, half rings or quarters with a thickness of 5 millimeters. Grind carrots in the same way as the previous ingredient, or chop on medium, although a coarse grater is possible. Garlic with dill or parsley finely chopped and distribute the slices in separate bowls.

Step 4: Blanch the tomatoes.


The time has come for the tomatoes, make a cross-shaped incision on each, lower it into a deep bowl and pour boiling water from the kettle so that it completely covers them. We hold tomatoes in hot water for about 60 seconds, transfer to a bowl with ice-cold liquid and wait until completely cooled. Then remove the peel from this vegetable and either cut into small cubes or grind it in a blender until the consistency of a smoothie.

Step 5: prepare the pic.


Then we cover the countertop with baking or parchment paper, pour rice on it and sort it out, removing any kind of rubbish. Then we discard the grains into a colander, rinse them until clear water comes out, leave for a couple of minutes in the sink, to remove excess liquid from the glass and move the cereal into a small bowl.

Step 6: prepare the nuts.


We also lay nuts on parchment and remove shell fragments from them. After that, grind the kernels using the same blender or simply chop it into small pieces with a sharp knife on a new board and drop it into a clean bowl. After that, put the remaining ingredients on the countertop, which will be needed to prepare the dish, and return to the miracle technique.

Step 7: filter the meat broth.


When the slow cooker announces the end of the program with an appropriate sound signal, carefully lift its lid and release hot steam. After that, also carefully, helping ourselves with kitchen gloves or a towel, we take out the Teflon bowl. We take out the meat from it, which we immediately put in a bowl and put it near the ajar window to cool faster. Filter the broth through a fine mesh sieve into a clean, deep saucepan and set aside until use.

Step 8: cook the kharcho soup in a slow cooker.


We insert the Teflon bowl back into the recess of the multicooker, pour a little vegetable oil into it and turn it on baking or frying for 30 minutes, depending on the type of kitchen appliance. After a few minutes, dip the onions with carrots in the preheated fat and pass them for about five minutes, constantly stirring with a wooden or silicone kitchen spatula.
Then add the pieces of beef to the vegetables and cook them together 15 minutes, periodically loosening. Then we put the chopped tomatoes with tomato paste and fry these products until the end of the program.

As soon as the multicooker switches off again, we pour the broth into the bowl, pour rice and nuts that managed to dry into it. Again we cover the kitchen appliance with a lid, install soup mode for 40 minutes and wait for the program to finish again.
After the next shutdown, season almost ready-made hops-suneli soup with ground red pepper, nutmeg, salt, minced garlic and herbs. Gently mix everything, close the lid and select the function "Heating" for 15-20 minutes, after which you can start tasting.

Step 9: serve the kharcho soup in the multicooker.


Kharcho soup in a slow cooker sometimes after cooking is insisted under a covered lid for another 12-15 minutes, which makes it more tasty. Then, with the help of a ladle, it is poured in portions on plates, each optionally sprinkled with two or three additional pinches of fresh finely chopped greens and served hot to the dining table as a full first course. As an addition to this miracle, you can offer homemade sour cream, cream and, of course, bread. Cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- a set of spices is not essential, use any spices, including dried herbs, which are seasoned with soups of this kind;

- an alternative to beef - fresh lamb leg, shoulder blade or brisket, vegetable oil - melted animal fat, and tomato paste - homemade tomato juice;

- the soup turns out to be quite thick, but it can be made thinner if you add another half liter of purified water.