Sharp Georgian soup hurcho is created just to keep you warm in the cold season and changeable off-season. Despite the fact that the traditional version of the dish is cooked on the basis of beef, the Georgians themselves like the variation with the chicken, which we decided to talk about further.
Harcho from chicken - recipe
Ingredients:
- chicken (any parts of carcass) - 1.2 kg;
- white onions - 200 g;
- flour - 43 g;
- garlic cloves - 3-4 pieces;
- tkemali - 40 g;
- walnuts - 200 g;
- hops-suneli - 4 g;
- a pinch of ground cloves and saffron;
- leaf of the laurel.
Preparation
Before you make chicken soup from chicken, the carcass should be divided into pieces (if you did not buy them separately) and separate them from the skin. We put the chicken in a deep pan, cover it with 2.5 liters of water and put it on the fire. Cook the most common chicken broth, not forgetting to periodically remove the foam from the surface of the water.
On the warmed butter we pass a white onion with garlic cloves for 5-7 minutes, then we pour the hops-suneli, add cloves and saffron, laurel leaves and sprinkle all the flour. When the flour will cover the entire contents of the pan with a homogeneous layer, transfer the ingredients into the broth. By the time you lay the chicken out of the broth you can get it and sort it out into slightly smaller pieces, or you can leave it entirely. Preparation of soup kharcho from the chicken is completed addition of tkemali, after which the dish is served with pita bread and an abundance of cilantro.
Harcho from chicken in Georgian - a classic recipe
We have already said that the variation of a dish with chicken instead of beef can hardly be called classical, but if it comes to authentic recipes, then this one will be the first in line.
Ingredients:
- chicken - 1.2 kg;
- walnuts - 350 g;
- white onion - 90 g;
- garlic cloves - 3 pcs .;
- tomato puree or paste - 40 g;
- tkemali - 40 g;
- vegetable oil - 35 ml;
- Fenugreek seeds - 3 g;
- Dried coriander, red pepper - a pinch.
Preparation
We divide the chicken and remove the skin from it. Meat on the bones pour 2-2.5 liters of water and put on fire. Cook strong chicken broth, remembering to remove periodically formed on the surface of the water foam. While the broth is brewed, let's take care of the rest of the dish: first, save the white onions, and then we'll take up the refueling. For soup filling, you should pass walnuts with garlic cloves through the meat grinder, and combine the resulting gruel with tomatoes, tkemali, dried fenugreek, coriander and pepper.
If desired, remove the chicken from the broth and disassemble it into smaller pieces, separating the flesh from the bones. Together with the meat we put in a pan and onions, and then refueling on the basis of a walnut.
After 3-4 minutes for a tasty soup of chicken from a chicken can be served.
Recipe for cooking chicken soup with rice
Ingredients:
- chicken (hips without bones and skin) - 1 kg;
- chicken broth - 1 l;
- prunes - 5-6 pieces;
- tomato paste - 60 g;
- grain rice - 80 g;
- white onions - 150 g;
- green cilantro;
- garlic cloves - 5 pcs .;
- hot peppers;
- walnuts - 200 g;
- a pinch of mint and fenugreek.
Preparation
Cut the meat into cubes with a side of 2-2.5 cm and spread them into a saucepan. Fill the chicken with broth, put the sliced prunes (it will give a smoked flavor and sweet taste), as well as tomato paste. After the liquid in the pan comes to a boil, we reduce the fire and cook the grill under the lid for half an hour. After the time has elapsed, add rice and crossed onions. When the rice grains are softened, and it will happen in about 12-15 minutes, it will be possible to put chopped greens and a paste of a mixture of garlic, pepper and nuts into the dish. After all the ingredients are together, cover the pan with a lid and remove from heat. Give the kharcho stand for 10-15 minutes and serve.