The famous cook of oriental cuisine, a connoisseur of Uzbek and Azerbaijani dishes, Stalik Khankishiev, became famous with the publication of the book “Kazan, barbecue and other pleasures.” Gourmets on the Internet and TV viewers quickly recognized that dishes from this master are included in the golden fund of world cuisine.

The gastronomic program “Cauldron, Grill” with Stalik Khankishiev is gaining high ratings. It describes in detail the process of preparing a variety of dishes. Everything the chef does in the kitchen is created with love and the same oriental spice. Among the first courses, the well-known kharcho soup takes pride of place.

Recipe

We will try to highlight the nuances of preparing kharcho from Stalik Khankishiev.

Ingredients:

• 300 g beef tenderloin, brisket will do;
• 4 heaped tablespoons of white rice;
• 3 cloves of garlic;
• 1 tablespoon sunflower oil;
• 2 onions;
• 1 tablespoon fresh tomato paste;
• 1 hot pepper;
• 1 tablespoon of khmeli-suneli seasoning;
• 1 tablespoon tkemali sauce;
• 4 medium prunes;
• a bunch of parsley;
• salt at your discretion.

The key to a tasty and rich soup is the right seasonings. Suneli hops are best bought at the market, only there you will find the aromatic Caucasian spice in precise proportions. Tkemali sauce is the most important component of kharcho. Without it, half the taste of the finished dish is lost.

Choose fresh meat that has not been frozen. You can take any vegetable oil that you usually use for food, except olive oil.

The quantity is calculated for 1.7 liters of water.

Preparation:

1. Cut the beef into medium pieces and place in a pan.
2. After the broth boils, cook for another 25 minutes.
3. At this time, chop the onion and saute it in oil along with tomato paste, squeezed garlic and spices. Two minutes of frying is enough.
4. Place the onion and washed rice in the pan with the meat. Mix well, add chopped prunes and tkemali.
5. Carefully pour in 1 liter of water, add salt and cook for another 12 minutes over high heat.

Stalik Khankishiev advises garnishing the finished kharcho soup with parsley and serving without mayonnaise. Foreign sauces can interrupt the taste of a real oriental dish prepared according to all the rules.

Kharcho is a traditional Georgian soup made from beef. There is an opinion that classic kharcho is made from lamb, but this is not so. Of course, this Caucasian dish can be cooked from lamb, chicken, and pork, but these will already be modified recipes for kharcho soup. Even translated from Georgian, “kharcho” is beef soup. This first course is suitable for lovers of spicy oriental cuisine, and those who do not like strong taste sensations can choose the option of preparing kharcho soup with a more delicate flavor.

The main thing in the article

Kharcho soup at home: selection of products

So, we decided on the meat, it should be beef . The next, no less important point is tklapi dressing , on the basis of which the soup will be prepared. Tklapi is the dried pulp of the tkemali plum, which has a puree-like appearance; it can also be prepared from any type of plum.

We don’t live in Georgia, so getting tklapi is not an easy task. If this is not possible, then take tkemali sauce , or prepare it yourself from fresh plums (cherry plum). Well, or as a last resort - use pomegranate juice for refueling.

Additional components for traditional kharcho soup:

• walnuts,
• spices,
• garlic,
• khmeli-suneli.

After the prepared dish has been infused, enrich it with cilantro directly when serving.

The ingredients for classic Georgian kharcho are given above, but each housewife decides for herself how to prepare this dish. The changes lie in the choice of meat, and tkemali is often replaced with tomatoes or tomato juice. Even walnuts are often completely excluded from the food list.

Kharcho soup can be cooked spicy or lean. There are many variations of it, so you can prepare a different soup each time.

How to cook kharcho soup: step-by-step photo recipe

• cut beef meat into medium-sized pieces, place them in a saucepan, cover with water and place over high heat. As it boils, skim off any foam on the surface of the broth.

To add a unique flavor to the broth, add celery root to the pan while cooking. If you don't have one on hand, use green parsley stems. 10 minutes after laying, remove them from the broth.

• After the water boils, cook the broth for about an hour over low heat. Meanwhile, rinse the rice and leave it in cold water.
• Grind Walnut - this can be done in two ways, the first: wrap the nuts in plastic and roll over them with a rolling pin. Second method: crush the nuts in a mortar until they form fine crumbs, so they will not be noticeable in the soup at all, but will contribute to the taste. Fry the already chopped nuts a little.
• Finely chop onion . Tomatoes Pour boiling water over them and remove the skin, then cut into small cubes.
• Hot peppers remove seeds and cut into thin slices.
• Prepare the dressing: fry the onion in vegetable oil, then add the tomatoes, stir and simmer for a few more minutes. Place pepper in the pan, two spoons tomato paste , add salt, season with ground black pepper and simmer for a few more minutes. Tomato paste will saturate the soup with the necessary acidity and give it an appetizing color.

• Remove the meat cooked in the broth, separate it from the bones and place it in the dressing for additional frying. But this stage is optional; the meat does not need to be removed from the broth.
• Pour the dressing into the broth and add rice . You need to take just enough rice to make a soup and not a thick porridge. Therefore, do not overuse it, because rice tends to boil and increase significantly in volume. Cook the kharcho for another 15 minutes with the lid closed.
• Finely chop dill and parsley , grind the greens with chopped garlic , salt and pepper until smooth.
• Season the dish bay leaf and spice - khmeli-suneli , add nuts and mashed herbs with garlic, let the soup brew a little.

So the version of moderately spicy kharcho soup is ready.

How to cook pork kharcho soup?

The principle of preparing pork kharcho soup is simple:

• Cook the pork until tender, skimming off the foam if necessary.
• Finely chop the onion and potatoes into cubes.

There are no potatoes in the original recipe for kharcho soup, but adding them to the dish will not spoil it at all, but will only add additional nutrition.

• Wash the rice, onions and potatoes well and cook with the meat.
• Pour boiling water over the tomatoes, then place under cold water, so the skin can be easily removed. Finely chop the tomatoes and simmer them in vegetable oil for 10 minutes, the dressing is ready.

• When the potatoes are cooked, pour the tomato mixture into the pan, and then chop the herbs and garlic. Leave all the ingredients to simmer for a couple more minutes, add spices to taste.

Cooking beef kharcho soup

• Place a piece of beef with a bone in a saucepan, fill it with cold water, place previously peeled onions and carrots, bay leaves and peppercorns there, and add salt to the water.
• Cook the broth over low heat for at least two hours, or better yet, even longer. When the meat is cooked, remove it and vegetables from the broth. Strain the broth itself.

• Prepare the dressing: chop the garlic, fry it in a frying pan with two tablespoons of tomato paste. Chop the onion and add it to fry in the pan. Grate the carrots and add to the frying as soon as the onion becomes soft. After a few minutes, pour a small part of the broth into the roast and add salt.

• Put the broth back on the fire, add tomato dressing to it.
• Separate the meat from the bone, cut into pieces of the desired size.

• Cut the potatoes into strips, rinse the rice in a colander, and then add these ingredients along with the meat to cook in the broth. Season the soup with herbs and spices, turn off when the potatoes and rice are cooked.

How to make chicken kharcho soup: a quick and simple recipe

• Remove all films and skin from the chicken, cook the broth from it after boiling for about half an hour.
• Cut the onion and garlic, fry them together in vegetable oil, then saute with the addition of flour, then season the frying with the necessary spices.

An important point: the seasonings must be pre-fried at the stage of preparing the dressing for the kharcho soup. If you drop them directly into a pot of boiling broth, they will lose much of their flavor and will not develop properly.

• Also lightly fry the chopped nuts in a frying pan without adding oil, the pan should be dry, then add them to the onions and spices.
• Stir the flour with the spices until smooth, by which time the chicken should be cooked.
• Pour the contents of the pan into the broth and cook for another 5 minutes.
• Add tkemali sauce to the soup and simmer for the same amount of time with the lid closed. Afterwards, turn off the heat and pour chopped herbs into it. Let the kharcho soup brew for a while.

It is interesting to know that to prepare kharcho soup with chicken, using tomato juice or tomatoes will not be entirely appropriate. This will keep the chicken softer and more flavorful.

The most delicious recipe for lamb kharcho soup

• Take the necessary products, cut the meat and fry it, cut the onion into half rings.

• Cut the carrots into strips, finely chop the roots, put water with the fried meat on the fire and cook the broth. Remove the peels from the tomatoes and chop them in a blender; pass the garlic through a garlic press.

• Chop the bell pepper into cubes and place with the tomato in the broth when the meat is completely cooked. Then add the washed rice and stir. Crush the black peppercorns with a rolling pin or in a mortar.

• While the rice is cooking, chop the herbs and hot pepper. When you're done cooking, serve the finished dish with these two ingredients.

Kharcho soup in a slow cooker

Recently, a multicooker has become an indispensable thing in the everyday life of many housewives. Its main advantage is that you can put in the necessary products, set the desired mode, and not monitor the cooking progress - it will automatically end after the specified time.

• So, cut the meat into pieces, the onion into cubes, and grind the nuts into small crumbs.

• First fry the pork in the “frying” mode, then add the onion, continue frying it all with the addition of tkemali sauce and walnuts.
• At the end of the previous program, fill the meat with water and cook, adding salt, in the “stew/soup” mode for about an hour. The meat should be thoroughly cooked, then open the lid of the multicooker and add the washed rice, cook for another 20 minutes at the same setting. A few minutes before the end of the cooking time, enrich the taste of the soup with herbs and spices.

This is how incredibly easy it is to cook kharcho soup in a slow cooker.

How to cook real kharcho soup: video recipe from Stalik Khankishiev

Stalik Khankishiev- author of many cookbooks devoted primarily to oriental cuisine. This man (who is also a photographer) is not a professional cook or chef, but his recipes are always a hit, many of which have been shown on television. For example, here are wonderful soup recipes that will help you prepare kharcho soup and plunge into the magical atmosphere of oriental cuisine.

Secrets of delicious kharcho soup

• When choosing chicken meat for kharcho soup, you can give preference to any part of this bird; you don’t have to take only the brisket or sirloin.
• Take only proven spices; it would be better to buy each type of seasoning separately, since ready-made spice mixtures may not be compatible with each other at all, and using them will only ruin the dish.
• Chicken kharcho soup has a spicy taste, so you can safely use both black and red ground pepper.
• Store-bought tkemali sauce is perfect for seasoning kharcho soup; don’t skimp on purchasing a quality product without unnecessary additives and sweeteners. For this first course of tkemali sauce you will need just a little bit, therefore, the purchased jar will be enough for several more preparations.
• Ideally, onions for soup should be white, but you can also use onions, but red onions will not work at all.
• When frying onions, you can use 1-2 tablespoons of flour - this way the consistency of the soup will not look like a fresh soup.
• Spices must be pre-fried before adding to the soup - this way they will give maximum flavor to the dish.
• A Caucasian dish - kharcho soup served with lavash or white bread flatbread.

Kharcho soup is a very tasty, nutritious and high-calorie dish. If you want to cook something unusual and simple from Caucasian cuisine, then these recipes are just for you!

I started a leisurely reshoot of illustrations for my old recipes. To those recipes when I was still shooting in a very collective farm way, holding a soap dish in one hand, a knife or slotted spoon in the other. Why I started this reshoot, I myself don’t know yet, but in general this activity is interesting because I have to re-cook the dishes and look at half-forgotten, sometimes funny, things with slightly different eyes (eyes, not the camera lens).

One of these “things” includes a recipe for kharcho, which even then, a long time ago, in order not to be spat on, I corrected the title. Well, yes, kharcho. But without beef and tkemali (elsewhere there was a version “and without tklapi”). To complete the correction, one could add that this kharcho is also without nuts, but with tomatoes, carrots and potatoes. And in general, this is not kharcho, to be precise, but soup-kharcho, since the “soup” variety of kharcho as a soup is better known outside its historical homeland than in Georgia itself.
Nevertheless, I was both partially spat upon for this recipe and partially justified, since, judging by the comments, the majority of readers took it into their arsenal. Well, thank God, as they say, for good health! Moreover, those who spat mainly poked my nose at this kharcho because “real kharcho is prepared only with beef.” To be honest, I don’t even argue on this topic anymore, because “only beef” was once coined (most likely by mistake) by V.V. Pokhlebkin with his imperishable “Dzrohis khortsi kharshot is translated as beef brisket soup.” Anyone interested in this question will find answers to it in the same LiveJournal from connoisseurs of Georgian cuisine and from native speakers of the Georgian language. The same experts (I say this without a hint of irony) will tell those interested that kharcho soup is prepared with any meat, including poultry, and sometimes without meat at all, and that this soup is as variable in the main set of products as variable can be good for us familiar borscht That is, kharcho may well use, for example, tomatoes (or good tomato paste) instead of tkemali or tklapi. In some regions of Georgia, this soup is cooked exclusively with crushed walnuts, and in others - exclusively without them. The only thing that experts may agree on is that carrots and potatoes are not added to kharcho, as I did, and the range of spices for this soup is somewhat wider. Plus, the general technology for its preparation is “slightly” different.

However, in all these reasons there are a couple of snags, which, from the height of my current age and little culinary experience, I am trying to explain at least to myself. First: the version of my “kharcho that is never kharcho” is almost no different in taste and shades from kharcho prepared in the “basic” way. It is even better than the basic one (according to my feelings, of course), easier and faster to prepare. And second, important: I brought this version with minimal changes... from Georgia. Not from a restaurant, not from kharcho connoisseurs, but from simple shepherds who prepared kharcho “just for lunch” near Mtskheta. True, when they prepared this kharcho and treated it to schoolchildren traveling along the route Tbilisi-Mtskheta-Gori-Chiaturi-Poti, I, who was among these schoolchildren, was only 14 years old.

But today I’m scratching my turnips in thought, wondering what I should do with the general technology of preparing kharcho, with the addition of carrots and potatoes, since everything else, including spices, let me remind you, is variable. However, general technology is also far from a critical issue. Preliminary frying of meat (and vegetables) in the preparation of stews and soups is immersed in such a distant history and is associated with such a mass of its reasons that it is time to write not so much a culinary treatise as an ethnological treatise. If we take the essence, then in two different methods of initial preparation of soups there is, on the one hand, speed, on the other - slowness, on the one hand - one metamorphicity of products, on the other - another. The result is only a play of flavor shades, the harmonious combination of tones and halftones of which depends on the soup cook, on his art of managing the final stages of preparing a dish, when he, adding the final touches to this dish, makes it either mediocre or even nothing at all.

In this case, why is it important that carrots return the barely noticeable sweetness of tklapi to kharcho, even though tomatoes are used instead of tklapi? And what is so critical about sooooo finely chopped potatoes, which boil into smoke in the kharcho and give it a thickness, like grated walnuts?

But this is so, something like thinking out loud that arose when re-shooting an old recipe :)

PARCHA-BOZBASH
1 kg of lamb - from brisket, shoulder, neck
75 g dry chickpeas
3 large onions
3 large potatoes
Saffron
60 g dried cherry plum
Salt, black pepper, sumac, ground dried mint

Dip the prepared pieces of lamb into cold water: 3-3.5 liters of water are required for 1 kg of meat. Place on the fire, skim off the foam and add the diced onion and chickpeas. Cook until the peas are almost done. Add potatoes. Grind a few threads of saffron with a pinch of salt into powder, brew with a little boiling water and add to the soup. About ten minutes before readiness, add dry cherry plum or al-bukhara.

KYUFTA-BOZBASH
500 g lamb bones, trimmings, veins for broth
500 g lamb pulp
75 g dry chickpeas
100 g short grain rice
200 g fat tail fat
50 g dried cherry plum
3 large onions
3 large potatoes
Saffron
Salt,
black pepper,
sumac,
ground dried mint

Soak dry chickpeas in plenty of water for 10-12 hours. Cook the peas in a separate bowl. Cook broth from bones, trimmings and veins. Skim off the foam, add one whole onion, reduce the heat to low.
Chop or grind the minced meat in a meat grinder, add finely chopped onion, finely chopped lard, and rice blanched in boiling water. Add salt, pepper and mix thoroughly so that the meat balls do not fall apart during cooking.
Make sure the broth is ready and remove bones, trimmings, and onions from the broth. Strain if necessary.
Wet your hands in hot water and roll the minced meat into balls of 150-180 g. In the side of each ball, press a deep hole with your finger and put 2 dried cherry plum berries there. Roll the ball in your hands again and drop it into the boiling broth. Reduce heat and simmer for 1 hour.
Add chickpeas and finely chopped onion. 20 minutes before the dish is ready, add the potatoes, followed by saffron brewed in a spoon of water, and 10 minutes before the dish is ready, the remaining cherry plum.
Serve in a large bowl with sumac and dry finely crushed mint.
KOURMA-BOZBASH
1 kg lamb
75 g dry chickpeas
70 g fat tail fat
or 50 ml vegetable oil
2 chili peppers
0.5 kg tomatoes
3 large onions
3 large potatoes
Greenery
Salt, black pepper

Soak dry chickpeas in plenty of water for 10-12 hours.
Fry large pieces of meat in melted fat tail fat or vegetable oil, add finely chopped onion. When the meat is browned, add water, bring to a boil and skim off the foam if necessary. Cook until the meat is tender and starting to fall away from the bones.
Add fresh chili peppers, peeled and chopped tomatoes, and simmer for another 15 minutes.
Add pre-boiled peas, then potatoes, cook until tender.
Serve with greens.

HOM-BOZBASH
1.5 kg lamb - ribs, loin, thigh
2 large onions
2 large carrots
2 bell peppers
3 tomatoes
or 1.5 tablespoons of tomato paste
3-4 large potatoes
75 g dry chickpeas
1 large quince
Saffron
Salt, sugar, black pepper

Soak dry chickpeas in plenty of water for 10-12 hours.
Place the meat in a wide saucepan or deep enough frying pan in one layer. Add water until it barely covers the meat. Leave the meat to simmer over low heat, avoiding a strong boil.
Dry the finished poached meat and fry in rendered fat in a frying pan. Then transfer the meat to a pan of water. Strain the broth remaining after poaching here.
Place onions, carrots, bell peppers and tomatoes (tomato paste) in a frying pan with the fat remaining after frying the meat. Fry, stirring constantly. If necessary, add boiling water to prevent the tomato from burning. When the vegetables become soft and begin to emit a bright smell, transfer the contents of the frying pan to the pan. Add pre-boiled peas, quince cut into four slices, salt, add sugar to taste and cook, removing the foam if necessary. When foam stops forming on the surface of the pan, add the potatoes to the pan and let them cook.
Serve meat, quince and potatoes separately from the soup.

SHURPA
1-1.5 kg lamb
or one rooster
or soup chicken
150 g of lamb fat (adrenal or omentum)
600 g plain onions
150 g white or purple sweet onions
or leek
300 g carrots
1 dried hot red pepper
Salt,
cumin,
coriander seeds
2 tomatoes
300 g turnips
300 g potatoes
1-2 bell peppers
20-30 g each of cilantro, parsley, basil, jambul

Place lamb or poultry in a cauldron of cold water. Bring to a boil, add a pinch of salt and simmer over low heat. Collect the foam and add the onions cut into rings into the cauldron and reduce the heat until it barely simmers. Maintain this heat until the end of cooking. After 40 minutes, add the carrots, cut diagonally 1 cm thick. When the contents boil again, add coarsely chopped turnips and red hot pepper. When it boils again, add bell peppers, cumin, and coriander. Let it boil and add finely chopped lard, peeled tomatoes, basil and jambul. Leave to cook for 20 minutes. After this, add the potatoes. When the potatoes are almost ready, add thinly sliced ​​sweet onions and turn off the heat. Serve after five minutes; when serving, add parsley and cilantro. Serve meat, potatoes and turnips separately from the broth.

KOURMA-SHURPA
1 kg of lamb pulp - from the hind leg or shoulder blade
150 g fat tail fat
2 kg onions
300 g tomatoes
200 g bell peppers of different colors
0.5 kg carrots
Zira, coriander seeds
5 liters of water
100 g chickpeas
3 small green apples (in season)
Parsley, cilantro, basil, jambul
0.5 kg potatoes

Soak dry chickpeas in plenty of water for 10-12 hours. Then boil until half cooked.
Cut the fat tail fat into pieces and heat it in a heated cauldron, remove the fat.
Cut the meat into pieces 3x5 cm, fry until golden brown. Add about half of the coarsely chopped onion to the meat. Fry the onion until light golden brown. Cut the carrots into pieces diagonally and place them in the cauldron. When the smell of carrots appears, add quartered tomatoes. Chop 3-4 pieces of green or red bell pepper into rings and add to the roast. Season with cumin and coriander seeds. Fry for 5 minutes and pour 5 liters of water into the fryer.
Add the peas, bring the soup to a boil, and simmer for 30 minutes. During cooking, add apples and some greens in whole sprigs tied in a bunch. At the end of cooking, remove the greens from the soup.
Add potatoes and the remaining thinly sliced ​​onions to the soup, add salt and cook until the potatoes are ready.
Serve in bowls, sprinkled with fresh, finely chopped herbs.
PITI COMMON IN POTS
For twelve servings:
600 g trimmed lamb pulp from the hind leg
150 g fat tail fat
75 g chickpeas
250 g onion
50 g dry cherry plum or al-bukhara
150 g chestnuts
Salt,
pepper,
saffron,
sumac
You will need 12 pots of 400 ml each.
Soak dry chickpeas in plenty of water for 10-12 hours.
Clean the lamb from films and veins. Cut the onion into cubes. Trim fresh chestnuts to the pointy ends, boil for 10 minutes and peel while hot.
Place peas, a few cubes of meat, a little onion in each pot, add water and salt. Cover the top with a 0.5 cm thick slice of lard, sprinkle with saffron and cook on a cast iron stove. If you don't have a cast-iron stove, take a large cast-iron frying pan with low sides, place it on the burner and adjust the heat so that the pan is hot enough, but not hot. Place the pots in it, wait until it boils, adjust the boil so that bubbles rise occasionally and cook for 8-12 hours without covering.
30 minutes before readiness, place 1-2 chestnuts and 1-2 cherry plums or al-bukhars into each pot.
Prepare churek, fresh tomatoes, onions cut into thick half rings, pickles, sumac. Serve the piti in pots, with separate bowls for the broth.

SMOKED PITI IN POTS
500 g smoked lamb with bones
150 g smoked fat tail fat
100 g chickpeas
500 g onion
6 small tomatoes
150 g chestnuts
Hot chili peppers to taste
Salt, pepper, sumac

Soak dry chickpeas in plenty of water for 10-12 hours.
In each pot, place soaked peas, then a few pieces of chopped smoked lamb with bones, finely chopped onion, tomato, a 0.5 cm thick plate of smoked tail fat and salt.
Prepare exactly the same as in the previous recipe.
30 minutes before the end of cooking, place a few peeled chestnuts and hot peppers into each pot.
Serve the piti in pots, with separate bowls for the broth.

QUINCE SOUP IN POTS
For four servings:
800 g meat, optional with bone
400 g onion
100 g ghee
250 g chestnuts
2 medium quinces
150 g chickpeas
6-8 small tomatoes
Basil
Salt, turmeric, saffron infusion

Soak dry chickpeas in plenty of water for 10-12 hours.
Divide the meat into portions and lightly fry in a frying pan in melted butter until golden brown. Place one piece of meat in each pot.
Reduce the heat under the frying pan and in the oil in which the meat was fried, fry the coarsely chopped onion until golden brown. While frying, add turmeric. Then divide the contents of the frying pan into the pots.
Wash the soaked peas and distribute equally among the pots.
Fill the pots with boiling water, but not to the top, and place in the oven. Once the contents of the pots boil, reduce the heat and leave the pots in the oven on low heat for 5 hours or overnight.
An hour before serving, place quince and tomatoes in pots, 20 minutes - peeled chestnuts. Season with salt and saffron infusion. Increase the heat and bring to a boil.
Serve directly in the pots, with pita bread.

DOVGA
1.5 kg suzma
150 g chickpeas
4 bunches of cilantro
4 bunches of kavar (jusai) or other sour greens
2 bunches of dill
1 bunch of reyhan
4 eggs
100 g rice

Whisk syuzma with water and prepare 4-5 liters of ayran.
Cook the chickpeas in advance. Rinse the rice.
Sort out, wash, dry and chop a large amount of cilantro, kavar, dill, basil, and any greens to taste.
Place ayran in a large saucepan over low heat, break raw eggs into it (one per liter of ayran), stir them completely. Stir evenly, do not allow the ayran to curdle. Bring the product to a low boil.
Place the rice in the ayran and cook for 40 minutes with constant stirring. After this, add the peas. Add greens in small portions, stirring constantly. When the greens change color slightly, add salt and remove from heat.
In summer, dovga is served cold; in winter, meatballs are added to dovga if desired.

CHICKEN NOODLES
1 chicken with head and feet
chicken lard
1 unpeeled onion
1 onion
1 leek
1 carrot
1 bell pepper
1 green hot pepper
100 g of greens (dill, parsley, celery)
30 g breadcrumbs
butter
yolk of one egg
cloves, black peppercorns, red pepper, garlic
salt
For the test:
1 kg of flour (you can mix the finest flour with durum wheat flour)
6-8 eggs
water

Place the chicken in a saucepan with cold water, bring to a boil over low heat, lightly add salt and, reducing the heat, skim off the foam. Use the corner of a clean napkin to collect any remaining foam on the sides of the pan, along the edge of the boiling water.
Dip the yellow onion into the already boiling broth without removing the husk. You can stick 3-4 clove buds into it. At the same time, add the peeled carrots, and a little later a bouquet of sprigs of dill, parsley and celery tied together with leek leaves (you can do without it). You can add 15 black peppercorns to the broth.
Cook the chicken over low heat.
For the noodles, knead a fairly stiff dough from flour and eggs, adding a little water (about half the volume of eggs). Leave the dough covered for 0.5 hours, then proceed to roll it out step by step. Place the thinly rolled circles on the table to dry slightly, then roll them into a tube and cut into narrow ribbons with the thinnest knife. Leave the resulting noodles to dry.
Cook the chicken until the meat begins to fall off the legs and clear juice flows from the pierced breast. Then remove the chicken, leaving the legs and head to cook.
Take the wings; separate the meat from the breast, divide each half into 2 parts; Divide your legs into thighs and shins. When all the pieces have cooled and dried, bread them with breadcrumbs using beaten yolk and flour, add salt, red pepper and crushed garlic to the breadcrumbs. Fry the chicken pieces in several batches until golden brown in butter, place on a baking sheet and place in a warm oven.
Remove the bouquet of herbs, chicken legs and head, onion and carrots from the broth. If desired, cut the finished carrots into stars or checkers and leave to decorate the noodles. Add salt to the remaining broth.
Fry onion, cut into rings, on chicken lard, carrots - in cubes, tomatoes without skin - in larger cubes, bell peppers - in half rings and green hot peppers - whole. While frying carrots, you can add some dry herbs. It is useful to sometimes add a spoonful of broth to the tomatoes and bell peppers to prevent them from burning. Transfer the roast into the broth and adjust the taste again by adding salt and a little sugar.
Shake off excess flour from well-dried noodles and cook. To cook the noodles, boil 5 liters of water, adding 2 tbsp. spoons of salt. Boil the required amount of noodles, drain in a colander, let drain and place on plates. Place pieces of meat from the chicken body, carrots there and fill with broth. Sprinkle lightly with freshly chopped herbs. Serve along with oven-baked chicken pieces.
You don’t have to bother with frying the chicken or frying it, but cook the noodles as usual, but add a little saffron to the broth.
KHAMRASHI SOUP
800 g lamb breast or shank
500 g lamb pulp
2 onions
½ cup small beans, beans, mung beans or rice (optional)
1 bunch of greens (cilantro, dill, parsley)
1 pomegranate (or grape vinegar)
pepper, dried mint, saffron
salt
For the noodles:
500 g flour
3 eggs
½ glass of water

Make a strong broth from a piece of lamb breast or shanks. Season the broth with saffron.
Knead the dough from flour, eggs and water. Salt and knead properly. Cover and leave to lie. Roll out the dough and cut the rolled sheet into palm-width strips; let them dry slightly. Stack the strips one on top of the other, cut short noodles and leave to dry further.
Soak and boil beans (beans, mung beans) or rice.
Chop the minced meat or grind the meat with a meat grinder. Mix the minced meat thoroughly, form into meatballs, adding onions and seasonings to the minced meat.
Boil the meatballs in the broth over low heat. Add noodles, boiled beans to the soup, sprinkle with a pinch of herbs.
Serve freshly chopped dill and cilantro. Squeeze the juice from the pomegranate and pour it along the edge of the plate. Over a bowl of soup, rub a sprig of dried mint between your fingers and add freshly ground black pepper to the bowl.
UZBEK LAGMAN
For the broth:
1.5 kg lamb bones, brisket, neck, shanks
1 onion
1 carrot
3 small tomatoes
black pepper
salt
For the noodles:
1 kg flour
3 eggs
1.5 glasses of water
salt
For the sauce:
1.5 kg of various vegetables to taste (turnips, celery stalks, sweet peppers, onions, carrots, garlic, etc.)
500 g lamb pulp (preferably from the hind leg)
3–4 tomatoes (or 1.5 tbsp tomato paste)
parsley, cilantro,
dill, cumin,
black and Szechuan pepper
salt

Mix eggs with water and add salt. Add flour and knead into a tight dough. Wrap it in film, cover and leave for 1 hour. Then cut the dough into pieces. Pull the pieces lengthwise, then pull the edges of the piece towards the middle and roll it into a thick rope with your hands. Repeat several times. Lubricate the tourniquet with vegetable oil and continue to stretch it, holding it with one hand. Take a break by working on another tourniquet, and then take the first one and roll it with your palm on the table so that it curls. Grease a tray with oil and place all the bundles on it. Lubricate the bundles with oil again and cover with film.
Prepare gravy for lagman. First fry the ribs, and then the meat pulp, cut into small pieces. Cut all vegetables into strips half a centimeter thick. First add onions to the meat, then carrots and turnips. Add fresh tomatoes or tomato paste to the fryer, and only after that add bell peppers. Add water, let it boil, add salt, spices and herbs. Lastly, add the cubed potatoes.
Take the dough ropes from the dish again and stretch them again. Take 2-3 threads of lagman at once and wrap them around your hands. Raise your hands up, throw the lagman and hit it on the table. Repeat the procedure 2-3 times, stretching the dough more and more.
Boil the lagman in highly boiling salted water (10 teaspoons of salt per 5 liters of water). Having removed the lagman from one hand and holding it with the other, lower it into the water so that it does not touch the bottom. Then use a wooden spatula to lift the cooked part, and lower the part that was on your hand to cook. Cook for no longer than 3 minutes, then place the lagman in a colander and place under cold water.
To serve, pour hot broth over the lagman to keep it warm (pour the broth back into the pan), place the gravy with meat and vegetables on the lagman, sprinkle with herbs.
MASHKHURDA
1 kg meat with bones for broth
700 g lamb pulp
100-150 g fat tail fat
5 onions
2 large carrots
optional: 1 medium turnip
200 g mung bean peas
150 g well-cooked rice
2 tbsp. tablespoons vegetable oil or rendered lamb fat
1/2 lemon
optional: fatty katyk (or sour cream) for seasoning the soup
1 tbsp. spoon of dry crushed tomatoes
paprika
1 teaspoon ground black pepper
2 pcs. dry red pepper
2 pcs. star anise
jambul (or basil with cilantro)
½ teaspoon of dry herbs (shamballa, mint and raichon)
sugar, salt
optional: 1/3 tsp dry grated ginger,
1/3 teaspoon ground cinnamon,
½ teaspoon anise

Boil 3-4 liters of broth - regular or red (fry meat, bones and vegetables in a cauldron, then add water and cook).
Cut the meat pulp and lard into 0.5 cm cubes, like manti. Cut 2 onions, 1 carrot and turnip into the same cubes. Soak the mung bean on a flat dish in advance.
Fry the meat in a small amount of rendered fat or hot oil, add lard, and after a few minutes add onion. Fry until the onion becomes transparent. Add ginger, cinnamon, dry crushed tomatoes, paprika, black pepper and anise.
To prevent dry spices from burning, add 1-2 tablespoons of broth. Once the spices start to smell, add the carrots and dry herbs. Add sugar, achieving a balance of sour and sweet. Add a little more broth, reduce heat and cover with a lid for 10 minutes.
Pour the broth into the cauldron, lower the turnips, mung beans, red pepper and star anise. Bring to a boil, add half the salt and let simmer, covered, over low heat.
After 30 minutes, add a few circles of lemon, rice, jambul greens to the soup and leave to simmer until the rice is ready. Add salt shortly before the end of cooking.

SOLYANKA IN UZBEK
For the broth:
1 chicken - without legs and breast
or 500 g lamb bones
1 onion
1 carrot

500-600 g pulp - from lamb shoulder
100 g ghee
or lamb fat
3 medium onions
2 tablespoons tomato paste
300-400 g cabbage
2 lightly salted cucumbers, brine to taste
50 g dried cherry plum
1 tablespoon barberry
2 green hot peppers
2 tomatoes
150-200 g red beans
Basil, cilantro, jambul
50-100 g smoked lamb fat
100 g boiled kazy

Cook broth from chicken body or lamb bones, adding onions and carrots. When the broth is ready, remove bones and vegetables from it and strain.
Fry the lamb in large pieces and let it simmer in the same broth for 2 hours. In a spacious deep frying pan or cauldron, fry the onion, cut into half rings, add tomato paste, finely chopped cabbage, adding broth from the pan if necessary. Add diced lightly salted cucumbers and brine.
Remove the meat from the broth and cut into small cubes. Also cut the kazy. Place the meat and kazy in the frying pan where everything is stewing, and add more broth. Add basil, cilantro, jambul, cherry plum, barberry, green pepper, large pieces of tomatoes and pre-boiled red beans. Towards the end of cooking, add smoked lard, cut into small cubes, add broth, bringing to the desired consistency, let it simmer over low heat and serve.

HASH BY STEEL
2 beef legs
or 8-12 legs of lamb
1 beef tail
8 liters of water
2 onions
1 large head of garlic
60 g salt
Hot red pepper
Grape vinegar when serving

Cut the beef legs into joints and place in a pan with cold water. Cook with the tail for 40 minutes, then drain the water and rinse again with boiling water. Pour in water, bring to a boil, then reduce heat. Add a spoonful of salt and skim off the foam.
Place 2 red onions, skins and skins on tightly, into the pan, cutting off only the roots. Cover with a lid and leave the pan overnight on low heat.
In the morning, remove the onion, remove and disassemble the cooked meat, sinews and bones. Remove the bones, return the rest to the pan, add the bay leaf and let simmer for 15-20 minutes.
Place the finished meat and veins, piece by piece, into deep plates, add 1/2 tablespoon of chopped garlic, and pour in the broth.
Serve with dry pita bread or breadcrumbs. Serve greens to the table

HASH GREEN
2 beef legs
or 8-12 legs of lamb
8 liters of water
1 kg tripe
1 kg lamb - brisket, neck
or 1 beef tail,
or 1 veal shank
2-3 medium onions
3 carrots
Celery root
Black peppercorns
Parsley root
Coriander roots and stems
2 heads of garlic
Bunch of jusai
1 large leek
10 small tomatoes
2 bunches of sorrel
1 large bunch of greens - parsley, cilantro, dill, basil
For refueling:
3 eggs
Salt,
black peppercorns

Separate the beef legs along the joints with a strong knife and place in a saucepan with cold water. Cook together with the tripe for 40 minutes, then drain the water and rinse again with boiling water. Fill with water, bring to a boil and reduce heat. Add a spoonful of salt and skim off the foam.
Add onion, carrots, large celery root, black peppercorns, salt. Place lamb brisket (neck, veal tail, divided into 3-4 parts along the cartilage, or veal shank) into the pan. Season with young garlic. Add the green part of the leek, lightly poached in the fat removed from the khash, as well as the jusai. Cook for 2 hours. 30 minutes before readiness, add peeled tomatoes, sorrel, parsley, cilantro, dill and basil. Scramble a few eggs and stir them into the soup at the last moment. Serve with sour cream.
SPICY AND SOUR SOUP WITH AN ASIAN MOTIF
3 cloves garlic
1 hot chili pepper
1 piece ginger
2 medium onions
1 teaspoon sesame oil
1 tablespoon soy paste
or 2 tablespoons tomato paste and 3 tablespoons soy sauce
Paprika, ground chili pepper
6 Asian mini eggplants
or 2 regular medium-sized eggplants
1 bowl melted aspic
or 1.5 liters of strong meat or chicken broth
Salt, palm sugar
400 g coconut milk
or 100 g medium fat sour cream
Dried basil, kaffir lime leaves
or dill and bay leaf
2 bell peppers

Finely chop the garlic, fresh chili pepper, ginger, a little onion and quickly fry in hot oil. Add soybean paste (or soy sauce and tomato paste), fry, add a little water. Wait until the paste spreads evenly throughout the pan. Add paprika and chili powder.
Stew the eggplants and bell peppers.
Melt the jellied meat, let it boil (or boil the broth). Add salt, palm sugar, palm milk (or sour cream), dried sweet basil and a few kaffir lime leaves (or dill and bay leaf).
Serve with steamed rice noodles or freshly cooked short grain rice. Add finely chopped garlic, leeks or regular green onions to the dish.

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Ingredients

• Lamb ribs - 500 g.
• Rice - 1 glass
• Carrots - 2 medium
• Onion - 2 medium
• Tomato paste - 4 tbsp
• Garlic - 2 cloves
• Seasonings - black pepper, bay leaf
• Greens - to taste

Cooking method

• Step 1 Cut the lamb ribs according to the meat, separating them from each other. Pour 2 liters of cold water into a 3 liter pan, put our ribs in there, put it on the fire and bring to a boil. Remove the foam, reduce the heat so that the water boils gently.
• Step 2 Peel 1 onion and place 1 whole carrot on the boiling ribs. And cook for 1.5 hours over low heat.
• Step 3 After time has passed, remove the onions and carrots from the broth. Instead, add peppercorns and bay leaves to the broth.
• Step 4 Finely chop the remaining onion and carrots, lightly fry over high heat for 3 minutes, add tomato paste and simmer for another 2 minutes. We add this composition to our ribs. We wash the rice and also add it to the ribs. Cook all this over low heat for 15 minutes, stirring occasionally.
• Step 5 Let the finished kharcho soup sit for 20 minutes, then add finely chopped garlic and herbs.

How to cook soup "Kharcho"

Ingredients

• Beef – 0.5 kg,
• Rice – 200 g,
• Walnuts – 100 g,
• Tkemali sauce – 150 g,
• Garlic – 4 cloves,
• Red pepper – 2 tsp,
• Peppercorns – 6-7 pcs.
• Salt,
• Greenery.

Cooking method

• Step 1 Cut the meat into small pieces.
• Step 2 Place in a saucepan, add water and cook for about 1.5 hours, removing scale.
• Step 3 Finely chop the onion and grind the nuts in a blender.
• Step 4 Fry the onion in vegetable oil.
• Step 5 Add rice to the prepared broth and cook for about 10 minutes.
• Step 6 Add onions, nuts and sauce to the broth.
• Step 7 Then add suneli hops, pepper, salt to taste, cook for 5-7 minutes.
• Step 8 Add the squeezed garlic, remove from the heat and let the soup brew for about 20 minutes under the lid.
• Step 9 When serving, you can sprinkle the soup with herbs.

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