Not only Russian borscht, but also Georgian kharcho for the winter is prepared in jars by housewives during the harvesting period of vegetables and fruits. It is a pleasure to cook from freshly picked vegetables: they are so appetizing and juicy that your hands are simply itching to cook something from them.
What you need for cooking
We evaluate our reserves, check whether everything is in stock for our procurement, and purchase what is missing. Vegetables on the kitchen table should include:
- Ripe tomatoes (it is better to take large, fleshy, lettuce tomatoes) - 2 kg.
- Pepper (hot), red - 1 pod.
- Plums with sour taste, ripe - 0.2 kg.
- Onion heads (white) - 0.5 kg.
- Fresh garlic cloves - 100 g.
- Parsley - a bunch.
- Cilantro - a bunch.
- Walnuts without shell - 110 g.
With vegetables it’s clear. Now we are analyzing the spices that are needed for kharcho for the winter. Here is their list:
- hops-suneli (0.5 tbsp. or a little
b less); - allspice (3 pcs.);
- bay leaf (1 pc.);
- 6% table vinegar (3 tbsp.);
- refined vegetable oil (sunflower) - 100 ml;
- sugar (2 tbsp);
- salt (1 tbsp).
If you want, you can make the dressing with rice. You need very little of it - 50 g. It is worth taking not oblong, but Krasnodar round rice. From this volume of vegetables you can get from 750 ml to 1 liter of kharcho soup for the winter.
In addition to vegetables and spices, we will prepare a thick-bottomed saucepan, a frying pan, cutting boards, a blender or a meat grinder. If there is neither one nor the other - a sieve. In addition, you need a sharp knife, measuring spoons, a stirring spoon and a jar with a lid. You need a kitchen scale. Have you prepared everything? Then let's begin.
Cooking process
To prepare the tomatoes, you need to wash them, remove the “butts” and weigh them. It should be 2 kg or a little more. If you are too lazy to remove the skin, you can grind the tomatoes in a blender or grind them in a meat grinder. Rub the resulting mass through a fine sieve and set aside.
Peel the onion and rinse in cold water. Then use a sharp knife to chop into medium-sized cubes. Set the cutting board with onions aside.
Hot peppers are next. Don't forget that it's sharp - don't rub your finger in your eyes when cutting it. We remove the seeds and membranes from the pepper, which are not needed for the soup (then it will turn out too spicy). Cut the pepper into small cubes.
Put a frying pan on the fire, grease it with oil and pour in the onion first, then, after a little while, the pepper. Fry over moderate heat. Our goal is to get a transparent, soft onion.
Kharcho soup for the winter includes plums. They must first be washed, then carefully remove the seeds. We get a net weight without seeds - 200 g. Pour the onions from the frying pan into the tomatoes, and add the plums to the frying pan.
They need to be cooked a little until soft in a small amount of water. Simmer for 10 minutes, closing the lid. The dressing must be homogeneous, so the plums must be crushed using a sieve. Pour the resulting puree into a saucepan with tomatoes and onions.
The nuts are already shelled. Dry them in a frying pan (dry ones are easier to chop). The frying pan can be wiped with a paper kitchen towel until it is clean, dry, pour the nuts into it and place it on the stove. Fry until lightly crackling. Stir continuously.
Thanks to the nuts, kharcho soup for the winter in jars acquires a harmonious taste. You can grind them in a mortar, blender, or, even easier, just pour them into a food bag, wrap them in a kitchen towel, and roll them with a rolling pin. If you are not too lazy to wash the meat grinder, you can grind the nuts.
The last stage of cooking is to evaporate the liquid from the vegetable mass. It is difficult to say the exact cooking time. The dressing needs to be cooked until it is halved. It takes from 40 minutes to 1 hour.
Add into the mixture:
- Sugar.
- Salt.
- Allspice.
- Lavrushka.
- Rice.
Cook the vegetables, stirring for 20 minutes. At this time, rinse the parsley and cilantro, dry it, cut it into small pieces, and pour it into a saucepan along with the cereal and garlic. The preparations for the winter are almost ready. You need to cook for another 15 minutes, pour in the vinegar at the very end.
Jars and lids must be subjected to heat treatment: jars must be sterilized, lids must be boiled. Clean dishes are a guarantee of long-term storage.
Mix the mixture and fill the jars up to the shoulders.Place jars tightly closed with metal lids upside down and cover with a blanket for warmth. This is how you can make a delicious soup dressing. Housewives liked this recipe for kharcho in jars for the winter.
How to use in winter
In winter, you can quickly prepare a delicious, rich soup from such a jar. You will, however, need meat to prepare the broth, but vegetarians can use vegetable broth.
Pour the contents of the jar into boiling meat (vegetable) broth, boil for 5 - 7 minutes, and lunch is ready. You need 1.5 liters of broth, the soup will be of optimal thickness. The taste of the first dish will be excellent, rich and aromatic. If necessary, add salt to the soup.
Kharcho soup is delicious to eat with herbs, which can be frozen in the summer. This is done very simply. Soak greens (parsley, dill, cilantro) in a bowl of cold water. After an hour, rinse in two waters. Drain the grass in a colander. Finely chop the greens when the water has drained and the grass has dried. Place in freezer molds, add boiled water and place in the freezer. In winter, such cubes can be thrown into kharcho soup. The aroma will be like fresh herbs, and so will the taste.
Take the recipe and prepare a delicious soup dressing. Treat your loved ones and friends to healthy dishes.
