It is no longer a secret that many dishes are much tastier in the Russian stove than on a regular plate. The thing is that the function of "languor" in modern gas or electric burners is absent. But this mode is in multicooker - although the temperature is small, but a stable, in addition, the lid is tightly closed - it is thanks to this that the dishes are very deep and saturated. For example, you can cook hard cooker in a slow cooker, because this dish should languish to turn into a real Georgian soup, and not into a miserable semblance of it.

Harcho in a slow cooker: Secrets of cooking

Harcho lovers always argue, what should the Georgian soup really be? In fact, the most important thing is sharpness and density, the presence of greens, spices and spices, everything else depends on the skill and desire of the hostess who prepares this dish. Today, there are many Harcho recipes in a slow cooker - all of them take place on a living, since a single “correct” recipe simply does not exist. All recipes are unique.

1. The basis of the kharcho in the slow cooker is rice and beef, Tlapi (or another acidic base: puree made of kizil or tkemali dried in the sun), walnuts.
2. If you do not have Tlapi, then it can replace the sazibeli or tkemali sauce, tomato paste or juice (pomegranate, lemon, etc. - necessarily sour).
3. Often, lamb is used to make kharcho, but in fact this is not so - Beef is necessary for Kharcho.
4. If you do not have beef, then it can replace it pork or even a chicken.
5. Many Harcho recipes in the slow cooker do not require nuts, although it is believed that their presence is mandatory. Just a specific taste that brings this product to the soup is not everyone likes.
6. A cilantro is laid as greenery in Kharcho, but we may well replace this grass with an ordinary parsley.
7. For the preparation of Kharcho soup, you can use ready-made seasonings-such as “hops-sunels” or “Georgian”. True, they are too simple, since universal, but if you want to contribute to cooking, mix your own spice - from various components.
8. Do not use taste amplifiers for cooking hard - only natural herbs and spices: coriander, dill seeds, acute red pepper, basil, celery, parsley, cube, bay leaf, Mayran, saffron, etc.
9. In Harcho in a slow cooker, it is necessary to add garlic.
10. Herbs, like garlic, must be added to the soup after it is ready.
11. Fresh tomatoes, sharp and sweet pepper are used to prepare kharcho.
12. Harcho soup should be thick, therefore, today you will not surprise anyone except rice by the presence of products such as potatoes, carrots, and onions in it - all these ingredients are acceptable, although it is believed that in this way the Georgian dish has become more European.
13. Harcho in a slow cooker is not served immediately on the table after cooking - the soup should be infused in a warm place and under a tightly closed lid.
14. Harcho must be served with greens, while it should be a lot.
15. Not bread, but a lavash is served to Harcho.
16. If you prepare a hard cookery for the first time: do not pour into the water bowl higher than the upper strip, since otherwise the water can result in the edge. Do not forget that the rice swells - take into account its proportions.

Harcho in a slow cooker: classic European recipe

This is the most common recipe for cooking kharcho in a slow cooker, which is more adapted to European standards. The recipe is most similar to a classic Georgian dish. You will need to prepare this soup:

• beef (you can take lamb) - 500 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• pepper (sweet) - 2 pcs.;
• tomatoes (large) - 2 pcs.;
• rice - 1 multistakan;
• potatoes - 3 pcs.;
• salt;
• spices (to taste);
• garlic;
• bay leaf;
• greens.

Cooking method:

1. Wash the meat, dry, cut in medium pieces.
2. Peel potatoes, onions and carrots.
3. Cut potatoes, pepper, onions and tomatoes in small cubes.
4. Grate the carrots on the middle grater.
5. Install the "baking" mode in the slow cooker, put the timer for 40 minutes.
6. Put the meat in a multicooker bowl, add vegetable oil and fry for 20 minutes.
7. Add onions, add carrots after 5 minutes, after another 5 minutes - pepper, after another 5 minutes - tomatoes.
8. Stew vegetables with meat to the end signal.
9. Pour rice and potatoes into a slow cooker.
10. Salt, add pepper and spices to taste.
11. Pour water (to the upper mark).
12. Select the mode of the “extinguishing” multicooker and set the timer for 1-1.5 hours.
13. Pass the garlic through the press.
14. Grind the greens.
15. After the work signal, put a bay leaf, garlic, greens.
16. Install the slow cooker in the "Heating" mode for another quarter of an hour.

Harcho in a slow cooker: Classic Georgian recipe

Perhaps this is not the most popular Harcho recipe in a slow cooker, however, it is he who is a classic heritage of Georgian cuisine. To prepare a soup, you will need the following ingredients:

• beef (fillet) - 600 g;
• rice - 250 g;
• walnuts - 100 g;
• sauce (sacubeli or tkemali) - 150 g;
• onions - 1 pc.;
• garlic-3-4 pcs.;
• hops-sunels;
• red pepper (ground) - 1 tsp;
• black pepper (peas);
• salt;
• greens.

Cooking method:

1. Wash the meat, cut into pieces.
2. Put the meat in a multicooker bowl, pour water and cover the lid.
3. Install the slow cooker in the "Soup" or "Extinguishing" mode, put the timer for 60 minutes.
4. Strain the finished broth.
5. Chop the onion, put the multicooker in the bowl and fry in vegetable oil.
6. In the slow cooker, set the "baking" mode, put the timer for 5 minutes.
7. Grind the walnuts.
8. Add broth and meat to onion.
9. Add rice, nuts, sauce, pepper, spices and salt.
10. Install the slow cooker in the "extinguishing" mode for 20 minutes.
11. Put garlic in the multicooker bowl.
12. Install the slow cooker in the "heating" mode for 10 minutes.

Harcho in a slow cooker with lamb

Baranina is a rather specific product. Despite this, many housewives prefer this particular meat for cooking Kharcho soup in a slow cooker. You will need the following ingredients:

• lamb - 500 g;
• rice - 1.5 multistakan;
• walnuts - 0.5 tbsp.;
• onions - 1 pc.;
• carrots - 1 pc.;
• garlic - 4 pcs.;
• tomato paste - 2 tbsp;
• spices;
• greens;
• bay leaf;
• black pepper (peas);
• salt.

Cooking method:

1. Wash and dry the meat.
2. Cut off excess fat from meat and put in a multicooker bowl.
3. In the slow cooker, put the "baking" mode and melt the fat.
4. Clean onions and carrots, chop.
5. Put the vegetables in melted fat and fry until golden.
6. Put tomato paste to vegetables, mix.
7. Put the meat in a slow cooker, mix, fry for 15 minutes.
8. Grind walnuts.
9. Add rice, nuts, spices to meat and vegetables - fry for several minutes.
10. Add water to the slow cooker to the right strip.
11. Install the slow cooker in the "extinguishing" mode and put the timer for 1 hour.
12. Cut greens, let the garlic under the press.
13. After the signal about the completion of work to the soup, add garlic and greens.
14. Select the "heating" mode and set the timer for 20 minutes.

Harcho in a slow cooker with pomegranate juice

A rather unusual, but very tasty and piquant recipe for kharcho soup in a slow cooker. For cooking you will need:

• bastard Bastard - 1 kg;
• rice - 0.5 tbsp.;
• onions - 3 pcs.;
• parsley (root) - 1 pc.;
• parsley (greens) - 2 tbsp;
• flour - 1 tbsp.;
• ground nuts - 0.5 tbsp.;
• pomegranate juice - 0.5 tbsp.;
• garlic - 5 pcs.;
• tomato paste - 1 tbsp.;
• sharp pepper - 1 pc.;
• cins;
• bay leaf;
• hops-sunels;
• vegetable oil;
• salt;
• black pepper (peas).

Cooking method:

1. Wash the meat and cut into pieces.
2. Finely chop the onion.
3. Wash, clean, grate the root of parsley.
4. Cut the pod of sharp pepper with rings.
5. Grind the walnuts.
6. Pass the garlic through the press.
7. Glue pepper with peas in a mortar.
8. Install the slow cooker in the "Baking" mode.
9. Fry the onion and root of parsley in vegetable oil for about 7 minutes.
10. Add meat, fry for 10 minutes.
11. Dilute flour in a small amount of water.
12. Add diluted flour to meat, put out a couple of minutes.
13. Pour 2 liters of water into the multicooker bowl.
14. Add pomegranate juice.
15. Add pepper, nuts and tomato paste to the multicooker, salt, put bay leaf and hop-sunels.
16. Install the slow cooker in the "extinguishing" mode and set the timer for 1.5 hours.
17. As soon as the signal about the completion of the work sounds, add garlic and herbs.
18. Close the lid tightly and let the soup brew another quarter of an hour.

Harcho in a slow cooker: video recipe