Composition / ingredients
Step-by-step cooking
Step 1:
How to cook a classic kharcho soup with chicken? Prepare the products. Any parts of the chicken will do for the soup, I cooked from breast fillet. Wash the meat and cut into medium-sized pieces. Peel the onion. Cut off the top layer from the celery root, then cut into pieces.
Step 2:
Pour clean cold water over the chicken, add a whole onion and 50 g of celery root. Put on medium heat, bring to a boil, remove the resulting foam with a slotted spoon. Then reduce the heat and cook the broth until the meat is ready, from 30 to 60 minutes, depending on the part and amount of chicken.
Step 3:
Then remove the meat and vegetables from the broth, strain the broth itself. Throw away the vegetables.
Step 4:
Remove the bones from the chicken (if there are any), cut the meat into pieces.
Step 5:
Cut the remaining celery root into cubes.
Step 6:
Pass the celery in a small amount of broth in a frying pan for 5 minutes. Add the corn flour. Mix it up. Transfer the resulting mass to a cooking pot.
Step 7:
Add chicken meat. Fry everything together, stirring, over low heat for about 6 minutes.
Step 8:
Pour the broth over the meat and celery. Simmer the soup for 15 minutes.
Step 9:
Prepare the dressing. Spices (pepper, cloves, coriander peas) grind in a mortar or blender. Wash the cilantro, dry it and chop it finely.
Step 10:
Chop walnuts in a blender.
Step 11:
Peel the garlic and pass it through the press.
Step 12:
Fry the nuts with garlic in a dry frying pan for 1 minute.
Step 13:
Add tkemali to the nuts.
Step 14:
Pour in 3 tablespoons of broth, mix.
Step 15:
Add cilantro.
Step 16:
And a mixture of spices. Simmer the dressing for 3 minutes, stirring.
Step 17:
Put the dressing in the soup and stir.
Step 18:
Simmer the soup for another 5 minutes.
Step 19:
Then let the soup stand under the lid for 5-7 minutes and pour on plates. Serve to the table. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Turmeric - 325 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
- Ground coriander - 25 kcal/100g
- Tkemali - 418 kcal/100g
- Allspice - 263 kcal/100g
- Ground cinnamon - 247 kcal/100g
- Celery root - 32 kcal/100g
