Kharcho for the winter in jars: recipes for preparing blanks with photos

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

What you need for cooking

We evaluate our stocks, check if everything is available for our procurement, we buy the missing. From vegetables on the kitchen table should be:

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

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 or a little less);
• allspice (3 pieces);
• bay leaf (1 pc.);
• 6% table vinegar (3 tablespoons);
• refined vegetable oil (sunflower) - 100 ml;
• sugar (2 tablespoons);
• s alt (1 tbsp.).

If you want, you can make a rice dressing. It needs quite a bit - 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, prepare a heavy-bottomed pot, frying pan, cutting boards, blender or 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. Need a kitchen scale. All prepared? Let's get started then.

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 chop the tomatoes in a blender or scroll in a meat grinder. Rub the resulting mass through a fine sieve and set aside.

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

Hot peppers are next. Do not forget that it is sharp - do not rub your eyes with your finger when 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). Pepper cut into small cubes.

Put a frying pan on the fire, grease with oil and pour onion first, then, after a while, 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 bones. 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 should be boiled a little until soft in a small amount of water. Simmer for 10 minutes with the lid closed. The dressing should be homogeneous, so the plums need to 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 pan (dry is easier to grind). The pan can be wiped with a paper kitchen towel until clean, dry, sprinkle nuts on it and put on the stove. Fry until light crackling. Stir continuously.

Kharcho soup for the winter in jars, thanks to nuts, 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, 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 - evaporation of the liquid from the vegetable mass. It's hard to tell the exact cooking time. The dressing needs to be boiled until it becomes 2 times smaller. It takes from 40 minutes to 1 hour.

Pour into the mass:

1. Sugar.
2. S alt.
3. Allspice.
4. Lavrushka.
5. Fig.

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

Jars and lids must be heat treated: jars - sterilized, lids - boil. Clean dishes - a guarantee of long-term storage.

Stir the mass, fill the jars to the shoulders. Place jars tightly closed with metal lids upside down, cover with a blanket for warmth. This is how you can prepare a delicious soup dressing. This recipe for kharcho in jars for the winter was to the taste of the housewives.

How to use in winter

In winter, you can quickly cook a delicious, rich soup from such a jar. You will need meat to make the broth, but vegetarians can use vegetable broth.

Pour the contents of the can into the boiling meat (vegetable) broth, boil for 5-7 minutes, and dinner is ready. You need 1.5 liters of broth, the soup will turn out to be of optimal density. The taste of the first dish will be excellent, rich and fragrant. Add more s alt if necessary.

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

Take the recipe and prepare a delicious soup dressing. Treat your loved ones and friends with he althy dishes.

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