Soup kharcho from pork in a slow cooker. Soup "Kharcho" in a slow cooker

Kharcho soup is a well-known Georgian national dish. Its recipe was invented in ancient times, during the formation of the Georgian ethnic group. Kharcho is a rather high-calorie product, as it contains fatty meat, the same factor makes it an excellent source of proteins and polyunsaturated fats, which are so necessary for every person, for example, to build muscle mass, recover from a long illness and, of course, healthy growth and development.

Kharcho soup, contrary to popular belief, is made not from lamb, traditional for Georgian cuisine, but from beef. An integral part of kharcho soup is also tkemali plums or dried dogwood fruits, which give the finished product a special sour taste. In Russian realities, dogwood and tkemali are usually replaced by tomato paste, since it is more affordable than southern fruits. Thus, what we call kharcho soup, in essence, is not it, however, this “northern modification” of kharcho soup has an excellent taste!

Recently, among modern housewives, multicookers are gaining popularity. And indeed, they are very convenient to use, save time, and to learn how to cook in them, you do not need to spend a lot of effort. In this regard, let's look at how to cook kharcho soup in a slow cooker. In terms of taste, the dish is practically no different from the same soup prepared in a different way.

Meat: beef or young veal - 0.5 kg;
Onion turnip - 2 pieces of medium size;
Carrot - 2 small;
Bell pepper, preferably thick-walled - 2 pieces;
Tomatoes or tomato paste to taste;
Rice - one glass from your multicooker;
3 medium sized potatoes;
Salt, black pepper, bay leaf and other spices to taste;
Chopped greens;
Sunflower or olive oil for frying;
Two heads of garlic.

This is all we need to make soup in a slow cooker.

Cooking steps

First, cut the meat into small pieces across the grain. Cut the onion into half rings, potatoes and bell peppers into medium cubes, and grate the carrots on a coarse grater. Next, you need to prepare rice: for this, it must be washed in several waters to remove excess starch from it (according to the traditional Georgian recipe, rice is washed in seven waters).

Turn on the “Baking” mode on your multicooker, pour vegetable oil into it and add meat, leave it to fry for 20-25 minutes, then add onions there, leave for another 10 minutes and only after that add bell peppers and carrots. Fry the base for kharcho for another 10-15 minutes.

Now you can turn off the baking mode and add chopped potatoes and washed rice to the base, pour in as much water as the volume of the multicooker allows, turn on the “Stew” mode and leave for 1.5-2 hours, after adding your favorite spices. 20 minutes before readiness, you will need to salt the kharcho soup in a slow cooker.

You need to serve kharcho soup by adding garlic passed through a garlic press or a meat grinder and chopped greens you love. In traditional Georgian recipes, fruits are also served with kharcho soup: plums, citrus fruits, and so on. You can also add lemon to the kharcho, which will emphasize its sour taste, but you should not overdo it.

To make the soup tasty, and at the same time you do not spend any extra time, or extra strength and nerves, try cooking a dish in a Polaris multicooker, because technical equipment is very important for cooking, and these multicookers are reliable, functional and easy to use.

As already mentioned, kharcho soup has come down to us in a slightly modified form, and this has led to the fact that kharcho soup recipes have many variations that allow you to surprise your household with culinary delights on your table and add an element of creativity to your daily household routine. There are also modernized analogues of kharcho soup with smoked meats, chicken and even fish! But these are completely different recipes and now we will not talk about them.

We hope you liked this recipe for cooking kharcho soup in a slow cooker, and you will certainly use it, reproducing the unique taste and aroma of the dish in your kitchen. We wish you success and bon appetit!

Since I had an assistant in the kitchen - a slow cooker, I cook in it very often and with great pleasure. The dishes in it are very tasty, and it takes much less time to cook.

Recently, my husband decided to help me with the housework and cooked kharcho soup in a slow cooker. He did everything according to the rules, but when we sat down to have dinner, he asked in surprise: “But, why doesn’t this wonderful saucepan salt the dish itself?” It is worth noting that, unfortunately, the slow cooker, although a miracle pot, does not clean the vegetables itself, does not cut the meat, does not knead the dough and does not put spices in the finished dish. And without spices, we won’t get a real kharcho soup, a spicy soup with beef, vegetables and rice.

Ingredients for kharcho soup in a slow cooker:

Meat 250 g,
Bulb 1 pc.,
Carrot 1 pc.,
Rice 0.5 multi-glass,
Medium potatoes 4 pcs.,
Sunflower oil 1 tbsp,
Tomato juice 0.5 multi-glass,
Salt 1 tsp,
Ground black pepper a third of a teaspoon,
Paprika a third of a teaspoon,
Bay leaf.

How to cook kharcho soup

Cut the carrots into strips, and the onion into cubes. Lightly fry the vegetables in the set “Frying” mode in sunflower oil until the onion brightens.

Cut the beef flesh into small pieces. We spread the pieces of meat to the vegetables, close the lid of the multicooker and, in the “Stew” mode, simmer the meat with vegetables for 20 minutes.

After the time for stewing meat with vegetables has come to an end, add tomato juice, switch to the “Frying” mode and fry all the ingredients until the excess moisture evaporates and the tomato juice becomes thick.

Before adding rice to the soup, rinse it under running cold water several times to remove excess starch.

We spread the washed rice in a slow cooker.

Then, as usual, as in any soup, put the diced potatoes.

Now add 1 liter of boiled water, add salt, black pepper, paprika and bay leaf. If you like the taste and smell of garlic, you can add a clove of finely chopped garlic to kharcho soup. In the "Soup" mode, set the time to 40 minutes, cook kharcho soup under a closed lid.

Quite simple, but very tasty kharcho soup turns out to be more rich in a slow cooker than in a regular saucepan. I think this is due to the fact that the soup is slowly languishing under the lid, preserving and increasing all the flavors. Pour hot soup into bowls and serve.

Did you like the recipe? Click on the heart:

Total comments 13:

Tell me, does your soup boil away with the lid closed? Today I am cooking soup for the first time and with the lid closed in the soup mode, the foam runs.

Very tasty recipe! Everything is simple and fast. Thanks a lot)))

this recipe is not quite suitable for the Polaris 0517 multicooker, unless you improvise. The "Frying" mode is standard - 15 minutes and it is not possible to stop it when the onion brightens, it was necessary to actively interfere until the specified 15 minutes had elapsed. Further more. The stewing mode has a step of 1 hour and it is not possible to stew meat with vegetables for 20 minutes: (Frying with tomato sauce “until the moisture evaporates” is the same - 15 minutes or less. The “soup” mode is also a step of 1 hour, you can’t choose 40 minutes. There is a huge minus for the recipe that is related to the Polaris 0517 multicooker! As a novice user of the multicooker, I trusted the recipe and started cooking, only then realizing that the recipe was not for us. There are no complaints about the multicooker. Alina is wrong. tomato juice and put the soup for an hour ....

Tanya, you can calmly decrease or add time, for this there is a “Minutes” button. And, also, if the food is already ready, and according to the multicooker mode, there are still some number of minutes left, then don’t look at it - just cut it out and that’s it)
Novice user, study your cartoon first, before putting cons! There is an instruction manual for this.

Cooking brisket broth. Rinse the meat under cold running water. Cut it into bite-sized pieces. Put the meat on the bottom of the multicooker bowl and fill it with cold water. Press the MENU button and select the BOOK function. Set the COOKING TIME to 1 hour using the CLOCK button. We press START. After boiling water, remove the foam and continue to cook the broth. Meanwhile, place the rice in a bowl with cold water. Peel the potatoes, wash them and cut into small cubes.

We rub the peeled carrots on a fine grater, cut the onion with a knife.

Parsley root is also finely grated.

Pour the finished broth into a separate bowl. Pour vegetable oil into the bottom of the multicooker bowl (about 2-3 tablespoons). We send chopped onions and carrots there. Press the MENU button and select the EXTINGUISH function. Set the COOKING TIME to 20 minutes using the MINUTES button. Let's start. As soon as the onion becomes transparent, add the grated parsley root to the bowl. We continue to stew vegetables.

Dilute the tomato paste in a small amount of water. Five minutes before the end of the stew, add tomato paste and tkemali to the container with vegetables.

Add suneli hops and ground black pepper to taste to the tomato dressing.

Rinse the rice thoroughly and throw it into the slow cooker. Pour in hot broth. As soon as the broth boils, throw in the chopped potatoes. Select the COOK function. Set the COOKING TIME to 25 minutes. Let's start.

At the end, add finely chopped garlic, herbs, bay leaf and salt to taste. Check the readiness of rice and potatoes.

Our soup - kharcho cooked in a slow cooker, is ready! Enjoy your meal!

It's no secret that dishes cooked in a slow cooker come out much tastier than when cooked in a traditional way in a saucepan. What is the secret? This miracle machine can cook in the “Simmering” mode, that is, it keeps the same not very high temperature for a long time. Such a temperature regime makes it possible for all products to cook gradually, does not allow them to be digested and become an unknown mass. In the cuisines of the peoples of the world, there are a lot of dishes that languish under the lid during cooking. The traditional Georgian soup kharcho is one of those. Each housewife has her own recipe for this thick soup, each adds her own flavor to it.

As a matter of fact, the composition of soup cooked in a slow cooker is no different from that cooked on the stove, but there are still differences in technology. Consider how to cook kharcho soup in a slow cooker according to the classic recipe.

Products:

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

Cooking progress:

We thoroughly wash the meat, remove the film and veins, cut into pieces, no more than 2 cm thick.
We put the meat in a slow cooker, set the "Soup" program, set the time for 1 hour.
As soon as the cooking time of the meat expires, we filter the broth, pouring it into a separate bowl, and take out the meat.
We clean the onion, wash it, chop it. Lubricate the multicooker with oil, pour the onion, set the “Frying” program, fry the onion until half cooked (it will become translucent).
After 5 min. after the start of frying the onion, add the meat to it, fry for another 6 minutes.
Wash the rice several times, put it to the meat, pour in the broth. We set the program "Soup", set the time for half an hour.
While the rice is languishing, clean, chop the nuts and garlic, pour it all into the soup.
At the end we put spices and sauce. When the set time is up, crush with chopped herbs, let stand for 20 minutes, it should be saturated with the aromas of all the ingredients.

To cook kharcho, it is not necessary to use satsebeli or tkemali, you can get by with ordinary 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 made 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 head of onion;
2 carrots;
black pepper;
salt;
a head of garlic;
180 gr. rice cereal;
4 tbsp. l. chopped walnut;
50 gr. tomato paste;
basil and parsley;
seasonings: for kharcho, suneli hops to taste.

Cooking progress:

If the meat is caught with fat, carefully cut it off, wash it and fry it in the “Baking” program.
While the fat is languishing, clean, wash the onions and carrots. Finely chop the onion, three carrots on a grater.
We catch greasy roasts from the slow cooker, pour vegetables there, simmer with an open lid until frying is ready.
Add tomato paste to the finished frying, mix, simmer so that excess water is gone.
In the meantime, prepare the meat. We wash it, cut it into medium pieces, put it in a slow cooker. Stir, fry for 15 minutes.
Rice is well washed, poured into a bowl. We also send chopped nuts and seasonings there, stir well, fry for 4 minutes.
Pour water to the extreme mark of the bowl, set the "Extinguishing" program, set the time to 60 minutes.
Add chopped herbs to the soup, pass the garlic through the garlic press. We insist 20 minutes, serve to the table, decorating with a leaf of basil.

Chicken kharcho soup

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

Products:

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

Cooking progress:

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

Classic European recipe

Perhaps this is the most popular kharcho recipe in a slow cooker, it is more or less adjusted to our standards.

Products:

600 gr. beef;
1 st. rice cereal;
5 potatoes;
1 head of garlic;
1 carrot;
1 onion;
1 sweet pepper;
2 large tomatoes;
parsley and dill;
salt, spices, laurel.

Cooking progress:

We wash, dry, cut the meat.
We clean potatoes, carrots, onions, peppers, wash them. We cut potatoes, peppers, tomatoes into cubes, three carrots.
In the multicooker, set the program "Baking", set the time for 35 minutes. Pour the meat, fry for 20 minutes. In oil.
Add chopped onion, after 5 minutes. grated carrots, after another 5 minutes pepper and tomatoes. We simmer vegetables with meat until the end of the program.
Add clean rice cereal and prepared potatoes.
Salt, pepper to taste, put seasonings.
Fill with water to the extreme mark. We set the program "Extinguishing", set the time for 1.5 hours.
After stewing is completed, put chopped greens, chopped garlic, insist 20 minutes. in heating mode.

Georgian cooking recipe in a slow cooker

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

Products:

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

Cooking progress:

My meat, cut into medium pieces, put in a multicooker bowl, pour water. Set the "Soup" or "Stew" mode, set the time to 60 minutes.
Strain the finished broth.
We clean the onion, wash it, pour it into a slow cooker, fry in vegetable oil in the “Baking” mode, 5 minutes.
Pour the broth into the onion, put the meat, rice, nuts, sauce, spices with salt. We set the "Extinguishing" mode for 20 minutes. Simmer under a closed lid.
At the end of cooking, squeeze the garlic into the slow cooker, set the "Heating" mode for 10 minutes.

Features of cooking in a slow cooker: Polaris, Redmont

A slow cooker appeared in our lives relatively recently, but most hostesses 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 to be more fragrant and tastier. But there are a lot of multicooker models, which means there are just as many cooking tricks.

For example, in the process of cooking, when choosing a mode, start from the power of the multicooker. The more power, the less time it takes to cook.

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

In the process of cooking, 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.

INGREDIENTS

1 kg beef brisket
0.5 cup rice
3 onions
1 parsley root
2 tbsp. l. parsley
1 bay leaf
1 st. l. flour
10 black peppercorns
0.5 cup crushed walnuts
0.5 cup natural pomegranate juice without sugar
1 bunch cilantro
1 hot pepper
1 tsp hops-suneli
5 garlic cloves
1 st. l. tomato paste
2 tbsp. l. vegetable oil
salt

STEP-BY-STEP COOKING RECIPE

Prepare the slow cooker and ingredients.

Wash the beef, cut into small pieces. Peel the onion and parsley root. Chop the onion, grate the parsley on a coarse grater. Grind walnuts in a blender or grind in a mortar along with peppercorns. Wash cilantro, dry and chop. Wash the hot pepper and cut into thin rings. Peel and crush the garlic.

Turn on the multicooker on the "Frying" mode. Heat oil and fry onion with parsley root and hot pepper, 7 minutes. Add meat and cook, stirring occasionally, 10 minutes. Dilute flour in 1 tbsp. l. cold boiled water, add to the onion with meat and cook, stirring, for another 1 minute.