Soup kharcho - spicy delight (recipes). Kharcho spicy soup recipe Chicken recipe

Do you want to properly cook a classic besides very tasty soup kharcho at home. Then this simple method will help you realize your idea.

Cooking time - 15 minutes.

The preparation time of the ingredients is 40 minutes.

After cooking, you will receive - 12 servings of 250 gr.

Nutritional value per 100 grams:

Ingredients

• Beef - 500 grams.
• Tomatoes - 300 grams.
• Carrots - 170 grams.
• Onion - 120 grams.
• Round grain rice - 100 gr.
• Garlic - 2 cloves.
• Tomato paste - ½ tablespoon.
• Vegetable oil - 2 tablespoons.
• Seasoning hops-suneli - 1 teaspoon with a slide.
• Salt - 1 tbsp. l.
• Bay leaf - 2 pieces.
• Allspice - 3 peas.
• Ground black pepper - to taste.
• Filtered water - 2 liters.
• Fresh dill - one small bunch.

Recipe

1. We prepare meat for rich broth.

   

   secret delicious kharcho is fresh and young beef. It is best to buy it in the market where they sell chilled from the seller, be sure to ask for a quality certificate.

2. We wash the meat from excess blood, then cut into large pieces so that the beef cooks quickly. We put it in a saucepan, pour filtered water, cover with a lid and set to boil.

   When the water begins to boil in the pan, foam will appear, which will need to be removed immediately before the boil is complete.

   Having done the above actions, reduce the power of the burner by one, salt, add bay leaf and allspice. Cover with a lid, cook until fully cooked for 40 minutes.

   

3. We wash the carrots, peel the housekeeper, rinse again, cut into small cubes, look at the step-by-step photo.

   

4. Peel the onion, cut into small cubes.

   

5. Pour vegetable oil into a frying pan, add onion and carrots. Fry the vegetables on a high power burner with constant stirring until golden brown.

   

6. We wash the tomatoes, then put them in a deep container, pour boiling water over it and set aside for 2 minutes. We do this procedure in order to peel the tomato.

   

7. Easily remove the peel and cut into cubes.

   

8. On the remaining spiced oil from fried vegetables, let the tomatoes with tomato paste.

   

9. Rinse the round-grain rice several times until the liquid brightens.

   

10. Remove the husk from the garlic and cut into thin rings.

    

11. We take out the meat from the broth, cool it and cut it into a medium cube. We also catch bay leaves, sweet peas, since the broth has already absorbed the spicy aroma of spices, and finally we filter through a fine sieve.

    

12. Put the fried vegetables, beef into a saucepan with broth, bring to a boil, add rice and hops-suneli seasoning. Cook the soup until cooked through for 15 minutes.

    

13. Five minutes before the end of kharcho cooking, add chopped garlic, sautéed tomatoes and sprinkle with ground black pepper.

    

If desired, you can include walnuts. They must first be fried to get rid of bitterness and added at the end of cooking soup.

We serve a real spicy kharcho soup for lunch or dinner, sprinkled with fresh herbs.

Georgian cuisine is so original in its taste that it has become popular all over the world. But real hostess in any of the recipes will bring his own adjustments, following his own tastes. Here is kharcho soup (a simple recipe, you must agree!) They have long been cooked on chicken, but this dish has not lost its attractiveness.

A few words about the features of kharcho

If you delve into the translation of the name of the dish, then it sounds like " beef soup". What says that classic kharcho soup it is prepared from cow meat (although many believe that from lamb). The dish turns out to be hearty also due to the rice included in the composition.

What makes the soup special is the ability of Georgian chefs to choose the right spices. After all, kharcho should not turn out spicy, but pleasantly spicy. Without this condition, weld the usual rice soup seasoned with tomato. Allspice, although it will give aroma, but it is better to bet on herbs: basil, coriander, saffron, cilantro, cumin. Do not forget also about the bay leaf, cardamom and garlic.

In this case, you can not particularly philosophize in the collection herbs and buy in the store ready mix, selected specifically for refueling kharcho. Or opt for the traditional "hops-suneli". Then even chicken will not prevent the soup from becoming a Georgian dish.

Kharcho with chicken broth

Many people prefer chicken broths due to their easy digestibility. So in this case, kharcho with chicken can be safely attributed to dietary dishes.

If you decide to cook kharcho with chicken, our classic step by step recipe with a photo will come in handy.

So, for starters, you should stock up in advance with all the necessary components.

Below is a list of ingredients that you will need to make kharcho soup based on chicken broth. This will be enough to cook 3 liters of fragrant delicious dish For dinner.

• Chicken - 0.5 kg
• Rice - 1.5 cups
• Onion - 1 pc.
• Garlic - 1 head
• Tomato paste - 2 - 3 tbsp.
• Salt, spices to taste

To prepare kharcho, some still use carrots, fresh tomatoes and potatoes, but this is at the discretion of the hostess.

Cooking process

First you need to rinse the chicken, cook the broth from it. Here it is necessary to take into account such a moment - if you need to get rich broth, then the bird is lowered into boiling water. By pouring it with cold water and putting it on fire, they will get a weaker fat, but the chicken will cook faster and become softer.

When the meat is ready, it is removed from the pan, cooled and cut into portions. Then proceed according to the following algorithm.

The finished broth should be filtered through 2 layers of gauze - so it will become transparent.

If potatoes are planned in the soup, then it's time to put them in the pan. Tubers should be no more than 1/3 of the total volume of the dish. You can cut both into small cubes and into longitudinal straws (whatever you like).

After boiling the potatoes until half cooked, pour the washed rice into the broth. It is better to take cereals that are not steamed and not crushed, but choose a starchy variety.

In parallel, frying is done on vegetable oil- from chopped onions and tomato paste. You can fry and grated carrots, as well as slices fresh tomato(It is they who will give kharcho the necessary sourness). Previously, the skin should be removed from the tomato, dousing the vegetable first with boiling water, then with a stream cold water.

Before removing the roast from the heat, garlic is added to it. If the goal is to make the soup more spicy, then the cloves should be crushed (better crushed). Leaving them whole gives a richer flavor. But then, when serving the soup to the table, you need to carefully monitor that the garlic cloves do not fall into the plate.

When the rice is ready (it needs 7 minutes, no more), the soup is salted and the frying is poured in, and spices are also added.

Now it remains to turn off the fire and let the kharcho brew for a few minutes. When serving, put chicken meat in each serving plate, add a little butter and crushed with fresh herbs.

But you can put all this addition on dinner table so that everyone uses these ingredients to their liking. Perhaps someone will want to put a spoonful of sour cream in kharcho.

Pleasant Variations

So that the kharcho soup with chicken looks like Georgian dish, some additions should be made to the recipe described above.

• A pleasant sourness can be added if you mix tomato paste with Tkemali sauce, or add a little plum of this variety to the soup (as is done when preparing real kharcho).
• If someone is more impressed with pomegranate juice, then you should not add it to the frying, pouring a little directly into the pan at the end of cooking.
• In Georgia, spices are pre-mixed with salt, and only then the mixture is added to the soup. And the bay leaf is placed in the pan at the beginning of cooking, when the broth is still being cooked (then the lavrushka should be removed).
• You can not add grated carrots to the frying, but put it in the broth even before removing the chicken from it.
• If someone does not like cilantro, it can be replaced with a more familiar spice - tarragon or parsley.
• A real chicken kharcho soup recipe is unthinkable without walnuts. They go great with chicken dishes. It is recommended to pre-roast nuts (but do not overcook). If the kernels are crushed before being added to the soup along with the spices, the nuts will give the dish an unusual flavor.

Well, to really match national cuisine Georgians, instead of bread, real lavash should be served at the table.

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The name of this dish is familiar to almost everyone. Rice, beef are added to the soup, seasoned with cilantro and walnuts - this is a must. You can experiment with meat, replacing beef with a different kind. As a result, every time you will receive new taste familiar dish.

By classic recipe kharcho is prepared without potatoes and carrots, but always from beef.

Ingredients:

• beef - 750 g;
• paprika - 1 teaspoon;
• onions - 3 heads;
• hot red pepper;
• rice - 7 tbsp. spoons;
• black pepper - 15 peas;
• walnut - 130 g;
• basil - 20 g;
• garlic - 7 cloves;
• cilantro - 20 g;
• hops-suneli - 3 teaspoons;
• tkemali sauce - 8 teaspoons;
• tomato paste - 3 teaspoons;
• parsley - 20 g;
• lavrushka - 3 sheets;
• salt.

Cooking:

1. To make the broth the way it should be: rich and thick, use meat with a bone, brisket is well suited for this.
2. Rinse. Cut the pulp into pieces.
3. Take a saucepan with a volume of at least four liters, place the meat, pour water. Pour to the very top. The broth will cook for a long time and during this time the excess liquid will evaporate.
4. Periodically skim off any foam that appears during the boil.
5. Peel the onion, cut into thin strips.
6. Take the meat out after two hours. Take gauze, fold in three layers. Strain the broth. This must be done, during cooking, small bones may separate. Thanks to cheesecloth, you will get a clear broth.
7. Put the onion without frying.
8. When the meat has cooled, remove the bones, chop the flesh and send to the broth.
9. Boil for about an hour.
10. Rice wash several times, soak in water. Thanks to this cereal, a rich soup consistency is obtained.
11. Pour in the sauce, tomato paste, hot pepper. Boil five minutes.
12. Carefully add hot peppers, varieties are spicy.
13. Remove partitions from nuts, chop.
14. Remove the husk from the garlic, crush with a rolling pin.
15. Mix with nuts, grind.
16. Take a mortar, grind pepper.
17. Pour rice into soup.
18. Boil eight minutes.
19. Pour in a mass of nuts, paprika and suneli. Salt.
20. Chop greens, put in liquid.
21. Add bay leaf. Stir.
22. Boil for a few minutes. Remove from stove. Let it brew.

Georgian traditional way

Real Georgians approach the process responsibly. It will take at least two hours to cook kharcho soup.

Ingredients:

• beef brisket - 450 g;
• tkemali - 0.5 tbsp.;
• a mixture of peppers;
• long-grain rice - 60 g;
• coriander;
• carrots - 100 g;
• hops - suneli;
• onions - 2 pcs.;
• dill - 10 g;
• walnut - 90 g;
• parsley - 10 g;
• hot pepper - a pod;
• garlic - 5 cloves;
• cilantro - 10 g.

Cooking:

1. IN traditional way use the brisket. You can replace the meat on the brain bone, thanks to this the broth will turn out more tender.
2. Put the meat in a container, pour water, bring to a boil, boil for two hours.
3. Get the beef, remove the meat from the bone, chop, send to the broth.
4. Peel the carrots, cut into strips.
5. Chop the peeled onion into thin slices.
6. When the broth boils, pour in the sauce, stir.
7. After boiling, add vegetables.
8. Heat the pan, fry the nuts without adding oil.
9. Cool, grind the kernels.
10. Grate the garlic on a fine grater.
11. Mix with nuts.
12. After the broth boils for half an hour, add rice cereal.
13. After eight minutes, pour in the garlic mixture.
14. Boil for a quarter of an hour.
15. Put in the remaining seasonings.
16. After five minutes, add chopped greens.
17. Let it boil, remove from fire. Leave for a quarter of an hour.

In lamb broth

Fatty beef broth can be replaced with lamb. The result is a rich delicate taste dishes.

Ingredients:

• lamb brisket - 550 g;
• chili pepper - a pod;
• onion - 1 pc.;
• hops-suneli;
• rice - 0.5 cups;
• tomato paste - 1 teaspoon;
• tkemali - 2 teaspoons;
• garlic - 5 cloves;
• parsley;
• adjika - 1 teaspoon;
• cilantro;
• pepper;
• salt.

Cooking:

1. Cut the meat along the ribs, fry.
2. Place in a saucepan, pour water.
3. Chop the onion, pepper, put in a bowl, knead with your hands.
4. Boil lamb for an hour.
5. Rinse the rice, add to the broth, put the tomato paste. Add onion.
6. Boil for half an hour.
7. Chop the garlic.
8. Put adjika, tkemali, garlic, cilantro, suneli hops, parsley.
9. After five minutes, remove from the stove, add hot pepper. Serve after a quarter of an hour.

Homemade beef kharcho soup

The recipe for making kharcho soup at home allows you to make a real rich dish that is not inferior in taste to a restaurant one.

Ingredients:

• beef - 480 g;
• rice - 180 g;
• onion - 170 g;
• satsebeli sauce - 140 g;
• nuts - 120 g;
• garlic - 4 cloves;
• pepper - 5 peas;
• parsley;
• cilantro;
• dill;
• red pepper - a pod.

Cooking:

1. Cut the meat into medium-sized pieces.
2. Place the meat in a three-liter pan, pour water. Boil for an hour and a half.
3. Regularly remove the foam mass, otherwise flakes will appear and spoil the taste of the dish.
4. Finely chop the onion.
5. Chop nuts.
6. Fry the onion in a pan.
7. Rinse the cereal. Pour into broth.
8. After eight minutes, add onions, nuts, peppers, sauce and salt. Interfere.
9. Put the crushed garlic into the soup. Switch off the stove.
10. Leave the pan with the lid closed for half an hour, stand.

chicken recipe

If you really want a spicy soup, and cooking time is limited, replace beef with chicken. This dietary meat will make the soup not so greasy.

Ingredients:

• chicken legs - 350 g;
• walnuts - 120 g;
• cilantro - 20 g;
• coriander;
• tomato - 6 pcs.;
• rice - 100 g;
• hops-suneli;
• onion - 1 pc. ;
• hot pepper - a pod;
• garlic - 5 cloves;
• parsley - 20 g.
• lavrushka - 3 sheets;
• pepper;
• salt.

Cooking:

1. The main secret of a successful kharcho with rice is the right broth, which must be rich. It's hard to get it from chicken. Therefore, you must first fry the legs until they turn golden. This will enhance the taste. Place them in a saucepan, cover with water, boil.
2. After an hour, take out the legs, cool. Remove meat, chop, return back.
3. Rinse the rice, add to the broth.
4. Chop the onion.
5. Peel the garlic, crush with a rolling pin.
6. Roast two vegetables.
7. Pour boiling water over the tomatoes, remove the skin. Send the chopped pieces to the pan.
8. Chop nuts, add to bowl.
9. Eight minutes later - bay leaf.
10. Salt. Add spices, chopped herbs.

With rice in a slow cooker

A slow cooker will help you make soup easier. With this device, it is not necessary to strictly control the cooking process, the main thing is to choose the right mode.

Ingredients:

• smoked ham - 500 g;
• rice - 1 multi-glass;
• sunflower oil;
• suneli hops - 1 teaspoon;
• tomato paste - 4 teaspoons;
• garlic - 5 cloves;
• salt;
• pepper.

Cooking:

1. Cut the ham into small pieces.
2. Peel the onion, chop.
3. Pour oil into a bowl, add the prepared ingredients.
4. Set half an hour on the "Baking" mode.
5. Pour in the tomato paste. Add chopped garlic, salt, suneli hops, pepper.
6. Pour the washed rice into a bowl. Set one hour on the "Extinguishing" mode.

With pork ribs

Interesting pork recipe.

Ingredients:

• pork ribs - 750 g;
• bay leaf - 2 pcs.;
• tkemali sauce;
• onions - 5 heads;
• garlic;
• hops-suneli;
• rice - 0.5 cups;
• walnut - 0.5 cups;
• coriander;
• parsley leaves;
• parsley root;
• cilantro.

Cooking:

1. Cut the pork along the ribs. Place in a saucepan filled with water.
2. After an hour and a half, remove the meat, cool, separate from the bone. Slice.
3. Put the washed cereal into the broth along with the meat.
4. Grate the roots, add to the soup.
5. Place the chopped onion with the rest of the ingredients.
6. Chop the nuts, transfer to the products.
7. Add remaining ingredients.
8. Boil for half an hour. Sprinkle with chopped herbs.

How to cook kharcho soup in a cauldron over a fire?

When you go on a picnic, surprise your friends by cooking an amazing soup of Caucasian cuisine on a fire.

Ingredients:

• lamb ribs - 1000 g;
• polished rice - 170 g;
• hot pepper - 1 teaspoon;
• hops-suneli - 2 teaspoons;
• cilantro - 50 g;
• sweet pepper - 2 teaspoons;
• walnut - 120 g;
• tomatoes - 550 g;
• parsley - 50 g;
• garlic - 5 cloves;
• onion - 420 g;
• tomato paste - 120 g;
• bay leaf - 5 pcs.;
• lemon - 1 pc.;
• ucho-suneli - 2 teaspoons;
• salt.

Cooking:

1. Prepare coals.
2. Cut along the rib. Put in a pot.
3. Pour four liters of water.
4. Cook for an hour.
5. Immediately rinse the rice, soak for the duration of cooking meat.
6. Peel the onion, cut into rings, put in a pan. Pour in broth. Place lavrushka and pasta. Simmer vegetables until soft.
7. Pour the cereal into the pot.
8. Pour boiling water over the tomatoes, remove the skin, chop. Put in a bowl.
9. Peel the garlic, put in the tomatoes.
10. Chop greens, send to tomatoes.
11. Place crushed nuts in a bowl.
12. Pour spices into tomatoes.
13. Squeeze juice from citrus into products. Knead by hand. Cover, keep out of the sun.
14. Two hours after the start of cooking, pour water to the initial level. Salt. Put onion.
15. After a couple of minutes, put the tomatoes with spices. Boil. Take off the fire.

Many have heard about such a dish as kharcho soup. Many have tried it and know that this soup is very spicy and thicker. regular soups. He comes from Georgia and is prepared from beef. Although the soup recipe may vary slightly depending on the area of ​​​​its origin, the main essence remains the same. Now I will tell you a recipe for kharcho soup, a real one, such as they cook in Georgia, from ancient times.

A lot of spices, herbs and garlic, rice, walnuts and tkemali are essential components of a real kharcho. Of course, now you can find recipes for this soup from any meat. Not only lamb or pork is involved, but even poultry.

But the very name of the soup in translation contains a clear indication - beef soup. Therefore, kharcho, made according to traditional recipe, will certainly be with a large fatty piece of beef.

Tkemali is such a sour cherry plum that sets the tone for the whole soup. Of course, you can take tomato paste instead. But this will be a deviation from the traditional recipe.

Another option is tklapi, large dried pieces of mashed dogwood pulp or the same tkemali. They are also called pita bread, although this is not bread at all. They have a sour taste and can be used to make kharcho.

As for walnuts, in the Caucasian countries they are used in most dishes, so why should kharcho be an exception?

Kharcho soup is cooked for a long time and does not tolerate haste. If you want to cook a good kharcho, give it enough time or don't take it at all.

SOUP KHARCHO.

For cooking you will need:

Vegetables - onions, garlic and carrots
herbs (parsley, dill, cilantro, mint),
tkemali or other sour base,
spices,
rice,
walnuts,
piece of beef.

Cooking process:

Traditionally, fatty meat, brisket is used for kharcho. But you can take a piece on the bone, it will also give enough fat and good fat. And it should also be beef, not veal, old meat is better than young. The meat should be cooked straight in a whole piece, for this you will have to take a large saucepan and at least 1.5 liters of water. The cooking time of meat is no less than 2 hours. It is important that you get a broth with a good fat, strong and thick.

Ready meat must be pulled out onto a dish without turning off the pan, remove the bones and cut the meat into pieces. You can, of course, into small ones, but it is better to cut into large pieces, such that just for a serving. The pieces are returned to the broth standing on the fire.

Next comes the turn of vegetables. In fact, in the Caucasus they cook kharcho without carrots, but you can take it at will, it's not scary. So, peel and chop the carrots and onions. Carrots - cubes, and onions - straws, thin and preferably not across the fibers, but along. This will prevent the onions from breaking apart during the cooking process.

The next step is perhaps the most important part of the whole preparation. An acidic base is added to the broth (which is still boiling over the fire), that is, fresh or mashed tkemals. In proportion to 2 liters of kharcho, you need 2 tablespoons of mashed potatoes or at least 100 grams of pitted plums.

Well, if you add tklapi sour pita bread, then we take a piece of about 10 × 10 cm. You need to soak it first. Well, and if there are no plums, no mashed potatoes, no pita bread, you will have to limit yourself to tomato paste. The main thing is to ensure that the broth is quite sour in taste.

Now you should let the soup boil again, wait 5 minutes and add carrot cubes. After boiling it for 10 minutes, add the onion and after boiling, cook for another 30 minutes, cover with a lid and reduce the heat to a low boil.

During this time, you can have time to prepare dressing from nuts. Half a glass of kernels, carefully sorted, peeled of partitions and shells, is enough. For better taste It is advisable to fry them a little in a dry frying pan. After that, the walnuts are ground until a little nut oil appears, and the nuts themselves turn into a homogeneous mass. You can also add and grind and peeled garlic. But you can grate it separately on a grater or garlic crusher.

After half an hour after adding the onion and boiling, put long-grain rice into the soup, as it boils better and does not stick together. Rice will cook for 10 minutes. Then the garlic and walnut dressing is added. We did not forget about spices, we just need to add them at the last moment. 15 minutes after adding the garlic-nut mass, proceed to the spices.

Traditionally, large quantities of coriander are put in kharcho soup. Peas must first be crushed, but large. Take them for less than a teaspoon. Then saffron, hot pepper, bay leaf, dry herbs (dill, basil).

Hot pepper is added to taste. It is worth boiling the kharcho for about 5 minutes, let everything soak with spice. But here you already need to carefully watch so that the soup does not burn, because it is already very thick. Therefore, we make a weak fire and stir from time to time.

Add fresh, finely chopped greens, more is better than less. The usual set is dill, cilantro, parsley, mint. Cook for a couple more minutes and turn off. Now let the kharcho brew for at least 5 minutes, but longer would be better. After that kharcho is ready.

The ingredients are indicated conditionally, since it all depends on how much soup you will cook, the most important thing to remember is that kharcho soup should be thick.

Women's magazine WWWoman Olga Taevskaya Home | Family, home, leisure | Culinary recipes from different countries with pictures |Not kharcho soup, but kharcho!

Not kharcho soup, but kharcho!
(The process of cooking kharcho in illustrations)

. Cooked kharcho, photographed and described the process - Alex

So, we are preparing Kharcho. Not soup-Kharcho, but simply - Kharcho. Just like Borsch or Shchi, not soup-Borsch or soup-Schi ... Kharcho is a soup that tastes a bit like pickle, but there are quite a lot of spices, and the taste is very exotic (for those who do not eat it every day). I warn you, if you cook exactly according to the recipe, it will turn out delicious. And vice versa - if you want tasty - then cook according to the recipe.

Ingredients for 4 liters of cold clean water: 1.5 kg. beef brisket. 4 large onions, 3-4 cloves of garlic, half a glass of raw rice, a glass of walnuts, shelled, cornmeal - 1 tbsp. spoon. If there is no corn, in extreme cases, you can get by with the usual one. Fresh greens: cilantro, parsley, basil, dill - one small bunch each. 2nd bunch of dill - for decorating the finished dish. Seasonings: suneli hops (1 teaspoon), hot and sweet red pepper (dried, ground) - a little less than a teaspoon of each, bay leaf - 2-3 leaves, 10-12 black peppercorns, turmeric (half a teaspoon), cinnamon (half a teaspoon). And if there is a parsley root - wonderful. No - so no. Two tablespoons of tkemal sauce (if thick), if liquid - a little less than half a glass. If there is no tkemali, then exactly half a glass of pomegranate juice (either freshly squeezed or, at worst, good purchased).

Breakdown of money(Irkutsk prices January 2008) for about 15-20 servings.

Meat 1.6 kg - 200 r.
seasonings - all together about 70-80 r.
tkemali - a bottle of about 200 grams - 40 rubles. (or pomegranate juice - 70 rubles per 0.5 l)
onion - 1kg - 40 r.
rice - half a glass - about 5 r.
a pack of butter - 40 r.
all greens - 70 r.
walnut, glass - 35 p.

Total, approximately: 500 - 540 rubles.

Process:

Pour 4-4.5 liters of cold water into a large saucepan and put the chopped brisket in large (or not so) pieces. It starts to boil - put on a small fire and remove the foam that appears. We shoot quality. We note the time from the moment of boiling. While everything is cooking, we pass the onion (it must, of course, be finely chopped - 4 large onions). We pass the onion strictly in butter with cornmeal(100-150 grams of butter and 1 tablespoon of flour). After two hours, we take out the pieces of meat and put raw and already, of course, washed, rice into the pan, and salt - 1 tbsp. a spoonful of salt. We add fire, let it boil. We separate the meat from unnecessary veins, fat, etc., cut into small pieces. Meat - we save, and fat, veins, bones, etc. - doggy. Now the race starts: 10 minutes after adding rice (half a cup) it is necessary to pour nuts into the pan (1 cup of peeled halves), fried onions, crushed (crushed) peas (black, of course) - 10 peas. And parsley root (whole 1 root), if any.

5 minutes after falling asleep nuts, pour tkemal sauce (two tablespoons) or pomegranate juice - half a glass - into the pan, pour a teaspoon of suneli hops, a little less than a teaspoon - red hot pepper, the same amount - sweet pepper, half a teaspoon of cinnamon and half a teaspoon of turmeric. Fall asleep finely chopped parsley (greens). And throw in the chopped pieces of meat. After another five minutes, turn off the stove, pour out the rest of the finely chopped greens (dill, basil and cilantro), garlic squeezed through a garlic press (or very finely chopped). We try the broth, add salt if necessary, and close the lid for 15-20 minutes. Ready. When the kharcho is poured into a plate, decorate it with a sprig of dill.