The traditional Georgian dish will appeal to everyone who tries it. Rich, classic chicken kharcho with rice and potatoes, spicy smell and savory taste of spices and herbs. Any lunch will be perfect if there is kharcho soup on the table.
Ingredients
- Chicken - 500 g
- Fig - 4 tbsp.l
- Potatoes - 4 pieces
- Onion - 2 pieces
- Tomatoes - 4 pieces
- Water - 3 l
- Garlic - 3 cloves
- Olive oil - 2 art.l
- Cilantro - 1 bundle
- Bay leaf - 2 pieces
- Hops-suneli - to taste
- A mixture of peppers with peas - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the meat, cut it into small pieces. You can use fillets, but I take the shins.
Peel the potatoes and cut them into cubes. Peel the onion and garlic from the husk and finely chop. Wash the tomatoes, separate the pulp from the peel and cut into cubes.
Boil the meat, when it is ready, remove the broth from the heat. Take out the meat and put the broth to cook further. Add potatoes and rice to the broth.
Separate the meat from the bones, tear or cut it and send it to potatoes and rice.
Pour vegetable oil into a frying pan. Fry the onion and garlic until golden brown. Add the tomatoes and mix well. Simmer until half cooked and remove from heat.
Add all the spices to the soup, add salt, pour out the dressing and cook for another 15 minutes. Finely chop the cilantro.
When serving, sprinkle the soup with cilantro. You can also add a slice of lemon.
