Table of contents:
Kharcho soup with meat
Calories, kcal: 75 Proteins, g: 3.1 Fats, g: 4.5 Carbohydrates, g: 5.5
Kharcho is a very tasty, hearty and moderately spicy dish of Georgian national cuisine. Literally translated, its name means: beef soup. It is difficult to assess the nutritional value, since the recipes are very different, however, it can be confidently asserted that the soup, no matter what recipe the chef followed, will be rich in vitamins and minerals.
Calorie content of kharcho soup with meat
The calorie content of kharcho soup with meat is only 75 kcal per 100 grams of product.
Composition and benefits of kharcho soup with meat
It doesn't matter what was added to the soup as an acidifier, it will definitely contain a sufficient amount of vitamin C. Other vitamins are also present in kharcho soup: A, PP, and B vitamins, albeit in a slightly smaller amount. The soup also contains trace elements, especially if it contains grated nuts. Walnuts provide significant amounts of manganese and cobalt. And the rest of the components are also rich in microelements, in kharcho soup there is chlorine, molybdenum, silicon, and not a significant amount of others. Kharcho is a very tasty soup, and, which is important, useful for both adults and children.
How to cook kharcho soup with meat
Of course, now culinary experts have moved away from the traditional recipe and instead of beef they use other types of meat: chicken, lamb, or even pork. To add sourness to the soup, cherry plums, tomatoes or, if you decide to stick to the traditional recipe, tkemali plums are usually added there. Any rice is suitable except steamed.
So, if you cook beef soup, then the meat must be cleaned of films, washed and dried with a paper towel. Cut the beef into pieces, put in a saucepan and cover with water. Cook the meat until half cooked, season with salt and pepper, put a bay leaf. Rinse the rice and add to the beef, cook until tender. Peel and chop the onions, remove the skin from the tomatoes and also chop, chop the garlic. Fry onions and carrots in a frying pan in butter. Add garlic to tomatoes and onions, season with salt and pepper. Add tomato dressing 10 minutes before the end of cooking. Sprinkle with chopped herbs before serving.
Since the kharcho soup in the classic version is a rather spicy dish (and the proposed version is only one of its variants, adapted to individual tastes), you can add red ground pepper or a slice of hot peppers to it. The amount of these ingredients depends solely on your preference.
Popular by topic
Pea soup is a dish that is part of the national cuisine of many countries. Great Britain, Germany, the countries of Northern and Eastern Europe, Russia - in each of these countries, pea soup was cooked in ancient times and until the advent of potatoes on the continent, peas were one of the main products of common people. The article offers several options for making pea soup
Of course, the recipes for the dish that we know as "French meat" have undergone some changes, new ingredients have been introduced - mushrooms, olives, but in general the dish is recognizable. To cook excellent meat in French, you do not need special products and professional skills, even a young hostess will be able to please the family with a delicious dinner
Like many now beloved dishes, the hodgepodge appeared by accident. The zealous innkeeper did not want to throw away the dried pieces of meat dishes, in the morning he cooked them in meat broth and added pickles. Having fed the poor with this stew, the innkeeper realized that rich guests would not refuse a delicious dish. The article contains several recipes for a mixed meat hodgepodge
The scalding, rich and aromatic soup Kharcho has always been a symbol of a strong and friendly family gathered at the dinner table. Contrary to popular belief that Kharcho is prepared exclusively from lamb, in fact, the classic version of the soup is cooked from fatty beef on the bone, it is better to purchase a brisket for this purpose. Kharcho is often served with a thin lemon wedge and is always sprinkled with fresh cilantro. In the meantime, there is no need to know about it.”
There is no need to repeat - a real fish soup is cooked on a fire, on the shore of a reservoir, from a freshly caught and self-cleaned fish or fish. And a glass of vodka first in the ear, and only then - under the ear. But we will risk cooking fish soup at home, even if real fishermen contemptuously call our dish fish soup. The main thing is that they will eat, praise and ask for supplements