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➠ Classic kharcho in a multicooker

Classic kharcho in a multicooker

520

Kitchen Georgian

Calorie content 67.9 kcal

Portions 4 port.

Cooking time 120 minutes

Proteins * 2.7 gr.

Fats * 5.8 gr.

Carbohydrates* 9.6 gr.

Content

The taste of kharcho soup is largely determined by the cooking method, that is, the languor of the dish, which is possible only in the oven. A slow cooker, maintaining a high temperature and not allowing the soup to boil actively, will help you prepare such a soup with any ingredients, and the basis of the classics is beef, rice, sour sauce, grated nuts, garlic and spices.

Ingredients

Cooking process

First of all, prepare in the right amount all the products for making kharcho soup in a slow cooker. Rinse the meat with cold water and separate the bone with a knife. Cut the meat into small pieces. Peel the onions and chives and chop finely.

Pour some vegetable oil into a multi-bowl, turn on the "Fry" program for the default time and first fry the onion in hot oil until transparent. Then transfer the pieces of beef to the fried onions and, stirring occasionally with a spatula, fry on all sides until the end of the program.

Then put the meat bone in the bowl and pour the rice, rinsing it a little with cold water.

Chop the peeled walnuts in any way: with a knife or a blender and pour them over the fried meat.

Then pour the hop-suneli seasoning, black and hot pepper into the bowl, add salt and tkemali sauce to your taste.

Then pour the contents of the bowl with boiling water up to the 1.5 l mark on the side of the bowl. Mix all ingredients with water with a spatula.

Close the lid of the multicooker and turn on the Soup program for 1 hour.

At the end of the program, open the lid and add chopped chives and finely chopped fresh herbs to the soup. Taste the soup and adjust if something is missing. Leave the kharcho soup on the “Warm up” program for 10–20 minutes to infuse, and then you can serve it to the table.

Bon Appetit!