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Kharcho Soup With Meat
Kharcho Soup With Meat
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Kharcho soup with meat

Kharcho soup with meat
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.

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