{"id":167566,"date":"2023-01-31T10:20:36","date_gmt":"2023-01-31T08:20:36","guid":{"rendered":"https:\/\/womanmagazine-npp.com\/2023\/01\/31\/soup-in-15-minutes-how-to-make-a\/"},"modified":"2023-01-31T10:35:52","modified_gmt":"2023-01-31T08:35:52","slug":"soup-in-15-minutes-cooking-kharcho","status":"publish","type":"post","link":"https:\/\/womanmagazine-npp.com\/en\/2023\/01\/31\/soup-in-15-minutes-cooking-kharcho\/","title":{"rendered":"Soup in 15 minutes: cooking kharcho"},"content":{"rendered":"

\"Soup
\nKharcho soup is a spicy, hot and very thick dish. <\/span><\/span>Georgians cooked it to gain strength and energy that they lacked in the mountains. This soup is prepared differently in different regions of Georgia. We offer to cook according to the recipe of the<\/span><\/span>ryan chef columbi<\/span>of Ukrainian origin, restaurateur<\/span>, <\/span>judge<\/span> “MasterChef. Professionals”<\/span>-4, the premiere<\/span> of which <\/span>will take place on February 11<\/span> on STB<\/span>,<\/span> Hector Jimenez-Bravo. <\/span><\/p>\n

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“<\/span>Time is always so short, don’t you agree? That’s why I propose to try the recipe for the famous kharcho soup, prepared by<\/span>which takes only 15 minutes<\/span>“, <\/span>– says Ector<\/strong>.<\/span><\/p>\n<\/blockquote>\n

Ingredients:<\/span><\/h4>\n

– Chicken thigh – 200 g<\/span>rames;<\/span> <\/p>\n

– Zira – 3 g<\/span>rame;<\/span><\/p>\n

– Paprika – 3 g<\/span>rame;<\/span><\/p>\n

– Salt – to taste<\/span>;<\/span><\/p>\n

– Pepper – to taste<\/span>;<\/span><\/p>\n

–<\/span> Ground ginger;<\/span><\/p>\n

– Garlic – 3 pcs.<\/span><\/p>\n

– Olive oil – 5 ml<\/span>;<\/span><\/p>\n

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– Onions – 20 g<\/span>rames;<\/span><\/p>\n

– Garlic – 5 pcs.<\/span><\/p>\n

– Tomatoes – 150 g<\/span>rames;<\/span><\/p>\n

– Chili – 10 g<\/span>rames;<\/span><\/p>\n

– Water – 500 ml<\/span>;<\/span><\/p>\n

–<\/span> Fig;<\/span><\/p>\n

 <\/p>\n

– Tomato paste – 20 g<\/span>rames;<\/span><\/p>\n

– Tkemali – 100 g<\/span>rames;<\/span><\/p>\n

– Walnuts – 20 g<\/span>rames.<\/span><\/p>\n

Method of cooking: <\/span><\/h4>\n

Slice the chicken thigh, season with cumin, pepper, salt, paprika, garlic and <\/span>ginger<\/span>and ginger, and mix. <\/span> Fry the meat in a saucepan with olive oil. Add finely chopped onion, garlic, tomato<\/span>ates, chili peppers.<\/span> Add water and rice. Add salt and pepper, tomato paste, tkemali, and chopped walnuts. We bring it to readiness. Garnish with walnuts and cilantro on a plate. Bon appetit! <\/span> <\/p>\n

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“<\/span>Personally, I like thicker kharcho soup than the original liquid version. Make the dish thinner as desired by adding more water<\/span>“, –  <\/strong><\/span>adds the chef.<\/span>
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Publication by Hector Jimenez-Bravo (@hectorjimenezbravo)<\/a><\/p>\n<\/div>\n<\/blockquote>\n