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The best recipes for harvesting kharcho for the winter in jars

The best recipes for harvesting kharcho for the winter in jars


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Not only Russian borscht, but also Georgian kharcho for the winter in jars is prepared by housewives during the harvest of vegetables and fruits. Cooking from freshly picked vegetables is a pleasure: they are so appetizing and juicy that your hands just itch from the desire to cook something from them.

What you need to cook

We evaluate our stocks, check if everything is available for our workpiece, and buy what is missing. Vegetables on the kitchen table should be:

  1. Ripe tomatoes (it is better to take large, fleshy, salad tomatoes) - 2 kg.
  2. Pepper (hot), red - 1 pod.
  3. Plums with a sour taste, ripe - 0.2 kg.
  4. Onion heads (white) - 0.5 kg.
  5. Fresh garlic cloves - 100 g.
  6. Parsley is a bunch.
  7. Cilantro is a bunch.
  8. Walnuts without shell - 110 g.

It's clear with vegetables. Now we are analyzing the spices that are needed for kharcho for the winter. Here is a list of them:

  • hops-suneli (0.5 tbsp. l. or chut
    less);
  • allspice (3 pcs.);
  • bay leaf (1 pc.);
  • 6% table vinegar (3 tbsp. L.);
  • refined vegetable oil (sunflower) - 100 ml;
  • sugar (2 tbsp. l.);
  • salt (1 tbsp. l.).

You can make a rice dressing if you like. It needs quite a bit - 50 g. It is worth taking not oblong, but Krasnodar round rice. This volume of vegetables can make from 750 ml to 1 liter of kharcho soup for the winter.

In addition to vegetables and spices, we will prepare a saucepan with a thick bottom, a frying pan, chopping boards, a blender or a meat grinder. If neither one nor the other is present - a sieve. In addition, you need a sharp knife, measuring spoons, a stirring spoon and a jar with a lid. We need a kitchen scale. Have you prepared everything? Then let's get started.

Cooking process

To prepare the tomatoes, wash them, remove the "butts" and weigh. You should get 2 kg or a little more. If you are too lazy to remove the skin, you can chop the tomatoes in a blender or scroll in a meat grinder. Rub the resulting mass through a fine sieve and set aside.

Peel and rinse the onion in cold water. Then, with a sharp knife, chop into medium-sized cubes. Set aside the chopping board with onions.

Hot peppers are next. Do not forget that it is sharp - do not rub your eyes with your finger while cutting it. We remove the seeds and partitions from the pepper, which are not needed for the soup (then it will turn out too spicy). Cut the pepper into small cubes.

We put a frying pan on the fire, grease with oil and pour first the onion, then, a little later, the pepper. Fry over medium heat. Our goal is to get a transparent, soft bow.

The kharcho soup includes plums for the winter. They must first be washed, then the bones must be carefully removed. We get the net weight without pits - 200 g. Pour the onion from the pan into the tomatoes, and send the plums into the pan.

They need to be boiled a little until soft in a little water. Simmer for 10 minutes by closing the lid. The dressing must be uniform, so the plums must be chopped using a sieve. Pour the resulting puree into a saucepan with tomatoes and onions.

The nuts have already been shelled. Dry them in a pan (dry ones are easier to grind). The skillet can be wiped with a paper tea towel until it is clean, dry, sprinkled with nuts, and placed on the stove. Fry until slightly cracked. Stir continuously.

Thanks to nuts, kharcho soup for the winter in cans 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.

Cooking at the last stage is evaporation of liquid from the vegetable mass. The exact cooking time is difficult to say. The dressing must be boiled until it becomes 2 times less. It takes from 40 minutes to 1 hour.

Pour into the mass:

  1. Sugar.
  2. Salt.
  3. Allspice.
  4. Lavrushka.
  5. Fig.

Cook vegetables, stirring occasionally for 20 minutes. At this time, rinse the parsley and cilantro, dry, cut into small pieces, pour into a saucepan together with cereals and garlic. The preparation for the winter is almost ready. You need to cook for another 15 minutes, pour in vinegar at the very end.

Banks and lids must be heat treated: cans - sterilized, lids - boiled. Clean dishes are a guarantee of long-term storage.

Mix the mass, fill the jars up to the shoulders. Put the jars tightly closed with metal lids upside down, cover with a blanket for warmth. This is how you can make a delicious soup dressing. This recipe for kharcho in jars for the winter came to the taste of the hostesses.

How to use in winter

In winter, you can quickly prepare a delicious, rich soup from such a jar. You will need, however, 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 dinner is ready. You need 1.5 liters of broth, the soup will be of optimal density. The taste of the first course will be excellent, rich and aromatic. Add salt to the soup if necessary.

The kharcho soup is delicious with herbs, which can be frozen in summer. This is done very simply. Soak herbs (parsley, dill, cilantro) in a bowl of cold water. After an hour, rinse in two waters. Drain the grass in a colander. Chop the greens finely when the water drains and the grass dries. Arrange in molds for freezing, pour boiled water and send to the freezer. In winter, these cubes can be thrown into kharcho soup. The aroma will be like fresh greenery, and the taste too.

Take the recipe into service and prepare a delicious soup dressing. Treat your loved ones and friends with healthy meals.


Watch the video: FREEZING CHARD: harvest before the frost (December 2022).