How to cook food and 5 secrets of a delicious soup – video recipe

Use boned meat, beef ribs to get a rich broth. If the soup is very thick, add a little boiling water. Improves the taste of tkemali a bit

5 secrets of food soup / Photo:

Kharcho is one of the most brilliant representatives of Georgian cuisine, which has become almost ours.

Be sure to try the white cabbage, but many of us practice eating relatively often.

Like any other dish, food has its secrets in the cooking process. And who, if not a true Georgian, knows them for sure. Secrets found in the channel KITCHEN WITH ACCENT.

5 secrets of the perfect food

Fatty meat is necessary to eat

Fatty meat is necessary to eat / Photo:

Carn. Meat is needed to eat in bone with fat. That is, beef ribs.

Roast meat. Before cooking the broth, the meat should be lightly fried. This will give the food a special flavor.

Water. Do not pour too much water and kharcho. The soup should be thick and rich.

Boiling water. It should be on hand add very little if the food is thick. This should be done at the end, when the rice is cooked.

Salsa Tkemali. It is he who will give the food the proper acidity. It is necessary to add tkemali little by little. Teaspoon – stir and try, etc.

Georgian chef’s food soup

Kharcho soup is a classic recipe

Kharcho soup is a classic recipe / Photo: Depositphotos


  • beef ribs – 600-700 g;
  • rice – 50-100 g;
  • tomatoes – 150 g;
  • onion – 2 pieces;
  • parsley, coriander, dill;
  • butter – 20 g;
  • adjika, tomato paste – 1 tbsp. l. with a slide;
  • hop-suneli – 1.5 tsp;
  • bay leaves;
  • coriander, saffron Imereti – 1 teaspoon;
  • garlic – 2 teeth;
  • tkemali.

For the broth:

  • carrots, onions, peppers – 1 unit;
  • leek stalk or green onion – 1 unit.

Here you will learn how Georgians make khachapuri in the Megrelian way.

How to cook:

  1. Melt half of the butter in the pan with oil, fry the ribs. Cook until golden.
  2. Add half the carrots, half the onions, half the peppers, some leeks or green onions.
  3. Pour water to cover the meat with two fingers. Cook until the meat is ready under the lid.
  4. To season, cut the onion into medium cubes. Fry in butter until soft over low heat.
  5. Chop the vegetables, chop the tomatoes in a meat grinder or grind in a blender.
  6. Add the tomato paste to the onion, heat a little for 5 minutes. Add the adjika and spices, stir and lightly fry for 2-3 minutes.
  7. Pour in the tomatoes, stir. Add salt to taste. Remove from heat.
  8. Remove the vegetables from the broth, cut the meat into portions and send them to the broth.
  9. Rinse the rice. Add the seasoning and bay leaves to the broth. Add the greens passed through a garlic press.
  10. Pour in the rice, cook for 10 minutes. Add tkemali to taste.
  11. Remove the bay leaves and let stand for about 10-15 minutes. Serve with vegetables.

See more about this soup in the video below.

A dish as simple as fried zucchini also has its secrets. Read more in this article.

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