Recipe Catalog
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Kharcho made with veal broth is a fragrant Georgian dish rich in the flavors and traditions of the Caucasus. Its history traces back to ancient Georgian families where it was prepared as a hearty, warming soup. The thick veal broth gives kharcho depth and richness, while the combination of tomatoes, greens, garlic, and spices adds a spicy kick. Lemon juice and cilantro bring freshness, and rice makes it nutritious. Kharcho is not just a soup; it's a true gastronomic symphony where each ingredient plays its part. It pairs perfectly with homemade bread and is great for both everyday dinners and festive gatherings, filling the atmosphere with warmth and coziness.
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There is kharcho soup - a thick spicy soup with meat, rice and tomatoes. And there is kharcho Megrelian style - it is more of a sauce. You can dip bread in it, or you can eat it with gomi.
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Concentrated veal broth for sauces is a foundation of haute cuisine born from Russian tradition. This rich, aromatic broth is prepared by slow simmering bones, meat, and roots, revealing the depth of flavor. Light smoky notes from roasting the ingredients give it a special richness. Such broth serves as an ideal base for sauces, enhancing the taste of meat and vegetable dishes while being an indispensable component of culinary art. Its thick consistency and rich flavor make it a valuable element in cooking, transforming an ordinary dish into a restaurant masterpiece.
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Strong bone veal broth is a true embodiment of French gastronomic tradition. Its roots trace back to an era when culinary mastery was based on the careful extraction of flavors and aromas. It is prepared slowly and gently, allowing the bones and meat to reveal their depth, creating a rich, clear, and aromatic broth. Its taste is deep, with notes of sweet carrot root, spicy garlic, and the richness of beef and chicken bones. The bouquet garni adds subtle herbal nuances, giving the drink sophistication. It is used as a base for many dishes: soups, sauces, and stews. When cooled, its dense structure resembles jelly, making it ideal for preparing consomme or galantines. This broth is a true elixir of richness and depth of flavor.
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Pea soup made with veal broth is a classic of Russian cuisine, combining nutrition and rich flavor. The history of this dish dates back to ancient times when peas were a staple food. Its thick consistency and smoky aroma make it particularly hearty, while the addition of ketchup adds a slight spiciness. The beef broth fills the soup with depth of flavor, and the combination of boiled and pureed peas creates a velvety texture. Served with croutons and fresh herbs, it becomes an ideal warming dish for cold days. This soup is not only nutritious but also convenient to prepare as it can be made in advance, with the taste improving after steeping. It truly embodies homey comfort in a bowl that delights with warmth and aroma.
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Lagman in veal broth is a true treasure of Uzbek cuisine, inspired by the ancient traditions of Central Asia. Its rich, aromatic broth infused with the flavor of tender veal creates a wonderful harmony with the elastic noodles that absorb all the depth of flavors. Vegetables slowly simmered in the broth add fresh notes and a light sweetness, while garlic and parsley complete the dish with a piquant touch. Lagman is not just food; it embodies comfort, warmth, and tradition passed down through generations. It is perfect for cold evenings or family gatherings, giving guests a sense of homey coziness and richness. Served hot, it makes you forget everything but the enjoyment of its rich flavors.
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Chicken kharcho with nuts is a magnificent dish of Georgian cuisine that combines the tenderness of chicken meat with the rich nutty texture and sour-spicy notes of tkhemali. Historically, kharcho was made with beef, but variations with chicken became popular due to their mild flavor and quick preparation. Nuts give the soup a velvety quality, while spices add depth and richness. Kharcho should be served hot, preferably with flatbreads or fresh bread that perfectly absorbs the aromatic broth. This dish wonderfully warms during cool seasons, providing comfort and enjoyment of taste.
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Beef kharcho soup with walnuts is a dish infused with the spirit of Georgian cuisine. Its rich flavor arises from the harmony of tart tkemali, spicy seasonings, and the softness of walnuts. This soup was created in ancient times when shepherds sought ways to prepare hearty, warming dishes. Kharcho is traditionally made with beef, adding rice for thickness and garlic for zest. The nuts provide a delicate texture and deep aroma, while khmeli-suneli fills the soup with complex spicy notes. Each spoonful of this dish is a journey through the mountainous valleys and sunny vineyards of Georgia. It should be served with cilantro to refresh the taste and pairs perfectly with Georgian lavash and a glass of red wine, creating a cozy dining atmosphere.
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The lighter version of kharcho soup for diabetes is an adaptation of the traditional Georgian dish that retains its rich flavor but is made healthier for those monitoring blood sugar levels. Instead of rice, barley is used to give the soup a pleasant texture, while the spices khmeli-suneli and fresh tomatoes create a rich aroma. The base is lamb, which becomes incredibly tender after long simmering and enriches the broth with deep flavor. Adding lemon provides freshness and garlic adds a slight spiciness. This dish perfectly warms and satisfies, especially on cold days. It maintains the traditional Georgian character while being more balanced and suitable for dietary nutrition.
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Lenten soup with a lot of spicy and bright ingredients, including satsibeli sauce. It is recommended to cook the broth for the soup for 2-3 hours. The recipe was shared with us by the chef of the Sochi restaurant "Baran- rapan" Andrey Gryazev.
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One of the greatest inventions of Georgian cuisine, a demonstration of how a simple set of ingredients can produce a complex in taste and spirit, and a very beautiful dish. It is also important that preparing real kharcho is extremely simple. The main thing is that the tomatoes carry both sweetness and sourness at the same time, that the walnuts do not turn out rancid, and that the cilantro is as fragrant as possible. Here we publish a basic recipe, which can be slightly modified if desired.
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Kharcho with plums is a vibrant embodiment of Georgian cuisine, combining the rich taste of meat with the sweet-sour hint of plums. This soup, traditionally made from beef, gains a unique depth of flavor thanks to tomatoes, garlic, and aromatic spices. Sour plums add zest and freshness to the dish, while rice makes it more filling. The aroma of cilantro, parsley, and dill completes the composition, creating a harmony of flavors. Kharcho is not just a soup but a gastronomic journey to the heart of Georgia where each spoonful carries warmth, richness, and comfort. It’s perfect for a cool evening when you want to warm up with something fragrant and nourishing.
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Beef kharcho is a soulful Georgian dish filled with the aromas of spices and rich flavors. Its origins trace back to ancient Georgian cuisine, where kharcho was considered traditional food for warriors, providing strength and energy. The thick meat broth with tender beef, the tartness of tkemali, and the rich spice of khmeli-suneli create a harmony of flavors. Separately cooked rice adds textural fullness, while fresh herbs complete the composition with freshness. Kharcho is perfect for cold days, warming you with its rich taste or bringing joy to family gatherings with authentic Georgian hospitality. It’s not just a soup; it’s a whole story conveying the warmth and culture of the Caucasus.
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Kharcho with tkhemali is a fragrant and rich soup that combines traditional Georgian flavors with an author's approach. The classic combination of beef, rice, and tkhemali gives the dish a characteristic sourness, perfectly complemented by khmeli-suneli and the spiciness of chili peppers. Rich notes of garlic and greens make kharcho especially hearty and warming. Its taste is multifaceted – simultaneously spicy, tangy, and tender. This soup is perfect for family dinners, especially in cool weather when you crave something filling and warming. Tkhemali, a traditional Georgian sauce made from sour plums, makes the dish unique by adding freshness and a bright touch. Serving it with cilantro and parsley completes the harmony of flavors, turning kharcho into a true gastronomic delight.
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The original soup "Kharcho" is a thick spicy soup with meat - necessarily with veal or beef - rice and tomatoes. The cafe "Sisters Grimm" serves this version - with lamb brisket and tkemali, and the soup turns out especially hearty and aromatic.
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