Pork Kharcho soup: recipes

Georgian kharcho soup with pork is a very hearty, rich first course with a spicy aroma and pungent flavor. It is served hot with pita bread (bread), sour cream and herbs. When serving, put a small piece of meat with ground in each plate, and then pour the yushka. For additional flavor and taste, the soup is sprinkled with finely chopped green onions.

Classic Pork Rice Kharcho

  • Time: 3 hours
  • Servings Per Container: 14-15 Persons.
  • Calorie content: 41 kcal / 100 g.
  • Destination: for lunch.
  • Cuisine: Georgian.
  • Difficulty: available for beginners.

Traditionally, cilantro, garlic, and sunnel hops are present in the soup. If desired, you can add basil, tarragon.

Shredded garlic cloves and herbs should be added before cooking so that they do not lose their aroma and taste.


  • pork - 0.32 kg;
  • rice - 0.1 kg;
  • tomatoes - 3-4 pcs.;
  • garlic (head) - ¼ pc.;
  • onion - 1 pc.;
  • cilantro - 1 bunch;
  • oil (vegetable) - 3 tbsp. l .;
  • hops-suneli - 1 tsp;
  • water - 3 l;
  • salt.

Cooking method:

  1. Wash the pork, fill with water. Bring to a boil, remove the froth, reduce heat and simmer until cooked. Remove the meat, cool, cut into small pieces.
  2. Rinse the rice several times, pour into the broth.
  3. Peel and chop onion with garlic, fry vegetables in a small amount of vegetable oil. Pour the tomatoes passed through the meat grinder, simmer for 10 minutes.
  4. When the rice cereal is cooked, pour the roast, add the meat.
  5. Pour spices, seasoning and finely chopped greens into the soup. Turn off the stove, let the kharcho brew.

With walnuts

  • Time: 2 hours
  • Servings Per Container: 11-12
  • Calorie content: 70 kcal / 100 g.
  • Destination: for lunch.
  • Cuisine: Georgian.
  • Difficulty: available for beginners.

This recipe for pork kharcho soup involves adding tkemali. If the sauce was not at hand, replace it with adjika, pomegranate juice or regular tomato paste (juice).


  • pork - ¼ kg;
  • Tkemali sauce (tomatoes) - 250 g;
  • water - 2 l;
  • black pepper (peas) - 4 pcs.;
  • nuts (walnuts) - 125 g;
  • onion - 1 pc.;
  • flour - ½ tbsp. l .;
  • garlic cloves - 3 pcs.;
  • bay leaf - 2-3 pcs.;
  • oil (lean), cilantro, salt, cinnamon.

Cooking method:

  1. Wash the pork, cut into pieces, fill with water. Boil, remove the foam and cook for 40 minutes.
  2. Then pull out, cool, cut into smaller pieces.
  3. Fry finely chopped onions in a pan with hot oil, add the meat slices, simmer for 20 minutes with a small amount of broth. Pour in flour, stir.
  4. Put the onion-meat roasting in the broth, add the crushed nuts in the mortar, the garlic, garlic, diced (or diced tomatoes), pepper and lavrushka. Boil for half an hour.
  5. Pour the cinnamon, finely chopped cilantro, boil the kharcho for another 7 minutes.

Smoked ribs with beans

  • Time: 1 h. 40 min.
  • Servings Per Container: 16-17 Persons.
  • Calorie content: 65 kcal / 100 g.
  • Destination: for lunch.
  • Cuisine: Georgian.
  • Difficulty: available for beginners.

Soup with beans and smoked ribs turns out to be tasty, with a unique aroma of smoked meats. If you want to make the dish more satisfying, cook kharcho with potatoes.

Soak the beans for several hours.


  • pork ribs (smoked) - 0.3 kg;
  • beans - 1.7 tbsp .;
  • onions, carrots - 2 pcs.;
  • pepper (sweet), garlic (head) - 1 pc.;
  • rice - 0.13 kg;
  • tomato paste - 0.1 l;
  • oil (olive) - 15 ml;
  • water - 3 l;
  • spices, seasonings.

Cooking method:

  1. Drain the water from the pre-soaked beans, pour a new one, put the pot of beans on the fire, bring to a boil. Reduce heat, boil for half an hour.
  2. Cut the ribs in portions, transfer to a saucepan, cook for 15 minutes.
  3. Pass the chopped onion and grated carrots in a skillet with hot oil.
  4. Rinse the rice groats well, pour to the beans. Cook for 10 minutes.
  5. Remove the pan from the heat, pour in the tomato frying, add the garlic passed through the press. Add spices, mix.
  6. Cover, wrap, let it brew for a quarter of an hour. Then return to the stove and boil again.

In a slow cooker

  • Time: 1 h. 40 min.
  • Servings Per Container: 10-11 Persons.
  • Calorie content: 109 kcal / 100 g.
  • Destination: for lunch.
  • Cuisine: Georgian.
  • Difficulty: available for beginners.

Pork kharcho soup, like many other dishes, can be cooked in a slow cooker. Take white long-grain rice and rinse it thoroughly. So he will not stick together during the cooking process, and the kharcho will not turn into porridge.


  • pork - 0.6 kg;
  • rice - 0.2 kg;
  • nuts (walnuts) - 0.1 kg;
  • Tkemali sauce - 150 ml;
  • onion - 2 pcs.;
  • garlic cloves - 4 pcs.;
  • hops-suneli - 2 tsp;
  • a mixture of red and black ground peppers - 3 tsp;
  • salt, fresh herbs.

Cooking method:

  1. Heat vegetable oil in a bowl of a multicooker, pass on it finely chopped onions in the "Frying" mode.
  2. Add washed and chopped pork pulp into small pieces. Fry for 15 minutes.
  3. Turn off the "Frying" mode, pour in washed rice, chopped nuts, suneli hops, salt, a mixture of peppers, tkemali. Shuffle.
  4. Pour water to the mark of 1.5 liters, set the “Soup” program and cook for 1 hour.
  5. Add the garlic, finely chopped greens, passed through the garlic press. Set the mode "Preheating", leave to insist 10 minutes.

Watch the video: Kharcho Recipe. Georgian Beef Walnut Soup. Суп Xарчо (March 2020).