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Kharcho vegan: 2 recipes for popular spicy soup from Georgia

Kharcho vegan: 2 recipes for popular spicy soup from Georgia

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Spicy, aromatic and very tasty – not without reason kharcho is so popular not only in Georgia. Here I show you how to cook the soup vegan in Russian and traditional Georgian style. A combination of rice, vegetables, lots of garlic, various spices and fresh herbs makes the soup delicious. Plums and walnuts give a unique touch to the typical Georgian kharcho. Especially on cold days, the soup is an ideal lunch or dinner, warming from the inside with its spiciness. You can find the detailed vegan recipes for Russian as well as Georgian style kharcho soup with exact quantities and step-by-step instructions below.

What is kharcho?

Kharcho is a popular Georgian soup that is also very common in Russia. It has a stew-like consistency. There are countless recipes for kharcho soup. Everyone makes it differently – according to his taste. The trademark of the soup, which remains the same regardless of the recipe, is its spicy, hearty taste and intense aroma. Therefore, what must not be missing in the kharcho soup is, first of all, garlic, spices and fresh herbs. Most often the soup is cooked with meat. Besides, in Georgian recipes cherry plums or prunes and walnuts are added. It is important that plums taste sour. Sometimes pomegranate juice is added to the soup. In Russia, kharcho is usually cooked without plums and often without walnuts. Instead, tomato juice is added to the soup, which provides the same acidity.

Popular Georgian soup

How does the Georgian soup taste vegetarian?

Kharcho combines in itself many different flavors. At the same time, all the ingredients are perfectly matched. The soup tastes sweet and sour, hot and spicy. The sourness comes from fruits or tomatoes. The spiciness gives the soup garlic and various spices. Fresh herbs also make kharcho really aromatic.

Vegan kharcho tastes no less delicious than the original with meat, even better. In addition, the soup is much healthier and lower in fat. The other advantage of vegetarian soup is that you can cook it faster. So, vegan kharcho soup is an ideal meal that is guaranteed to convince not only vegetarians and vegans.

How to make kharcho properly?

So that instead of kharcho soup you don’t get a simple tomato soup with rice, it’s important that all the ingredients combine perfectly and not a single flavor is missing. The sweet and sour taste should not be missing as well as the spicy one. The right amount of spices is also crucial. You should not add too few spices to the soup. At the same time, you shouldn’t overdo it with the spices either.

How to serve Georgian soup

Serve the vegan kharcho soup warm with fresh herbs, for example parsley or coriander, and some sour cream or vegan cream. You can also serve bread with it. Georgian soup is perfect for lunch or dinner. It tastes just as delicious the next day, so you can make it in advance.

Kharcho vegetarian

How to cook kharcho soup Georgian or Russian style vegetarian: the recipes

The exact quantities and step-by-step instructions for the two soups can be found below in the respective box recipe.

For both recipes you will need first of all rice and tomatoes or tomato juice. Then you’ll definitely need garlic, onions, various spices and herbs. Depending on the recipe, you may need some vegetables. And for Georgian kharcho soup you need plums and walnuts. If you don’t have plums right now, I’ve listed below in the tips and tricks what alternatives you can use with them.

How to make Georgian soup vegetarian: this is how it is done

Partly, you first sauté the vegetables. Then you cook all the ingredients in the vegetable broth, season the soup and add fresh herbs. As you can see, the recipes are pretty simple, so the delicious kharcho is ready in a flash.

Both of these kharcho soups are

  • vegan,
  • spicy,sweet-sour,
  • aromatic,
  • delicious,
  • healthy,
  • without meat,
  • filling,
  • easy and quick to cook from common ingredients,
  • similar to a stew,
  • perfect as a hot lunch or dinner,
  • even tastier the next day,
  • to kept in the refrigerator for about 5 days.

Georgian soup vegetarian

How to make Georgian soup vegan: tips and tricks

  • Plums that you use for the soup should be as sour as possible.
  • Instead of fresh plums you can use tqemali sauce. Of course, if you can find cherry plums, you can use them to cook traditional Georgian kharcho soup.
  • Adjust the amount of chili to your taste, depending on how spicy you like the soup.
  • You can chop walnuts coarsely rather than finely if you prefer larger pieces of walnuts in the soup.
  • You can take more or other spices for the two recipes according to your taste.
  • When buying spices, look for organic quality and buy only pure spice blends without additives or flavorings.
  • It is best to use homemade vegetable broth.
  • You should wash rice before cooking.

Did you make the vegan kharcho soup according to one of these recipes? I look forward to hearing your results, your star rating, and your comment on the recipe below. Also, if you’ve tried both versions of the soup, tell me which one you liked best.

Traditional Georgian kharcho soup vegan

Traditional Georgian kharcho soup vegan

Spicy, aromatic and simply delicious – not without reason kharcho is so popular not only in Georgia. Here I show you how to cook the soup vegan in the traditional Georgian way. Plums and walnuts give it a unique touch. Especially on cold days, the soup is an ideal lunch or dinner, which warms with its spiciness from the inside.
Prep Time 15 mins
Cook Time 30 mins
Brewing time 10 mins
Course Main Course, Soup
Cuisine Georgian
Servings 10

Ingredients
  

  • 150 g plums
  • 60 g walnuts
  • 150 g rice
  • 150 g tomatoes (pureed)
  • 2 onions
  • 5 garlic cloves
  • 1-2 chilies
  • 2 l vegetable broth
  • 1 bunch parsley
  • 1 bunch coriander
  • 2 bay leaves
  • 1 tbsp khmeli-suneli
  • 1/2 tsp coriander powder
  • salt
  • black pepper
  • vegetable oil for frying

Instructions
 

  • Cut onions into small pieces. Remove seeds from chili and cut into very small cubes. Puree tomatoes.
  • First fry the onions in a pan in vegetable oil until translucent. Then add chili and fry, stirring constantly, for about 1 minute. Add pureed tomatoes, stir it and steam it with the lid on for 5 minutes. Then take the pan off the heat.
  • Cut plums into small cubes and finely chop walnuts.
  • Chop garlic, parsley and coriander.
  • Put vegetable broth in a saucepan, add plums and the mixture of onions, chili and tomatoes from the pan and boil it for 10 minutes.
  • Add walnuts and the spices (khmeli-suneli, coriander powder, black pepper and bay leaves) and cook it for another 2 - 3 minutes (depending on the cooking time of rice maybe longer).
  • Add garlic, parsley and cilantro and cook for another 1 minute. Then let the kharcho soup rest for 10 minutes.

Notes

  • Plums should be as sour as possible.
  • Instead of fresh plums goes tqemali sauce.
  • Adjust chili quantity as desired.
  • Use spices according to taste.
  • Note the detailed tips and tricks for cooking Georgian soup at the top of the post.
Russian style kharcho soup vegan

Russian style kharcho soup vegan

Spicy, hot and so delicious tastes the kharcho soup. Here I will show you a simple recipe, according to which the soup is usually cooked in Russia. Only my version is vegan. A combination of rice, vegetables, lots of garlic, various spices and fresh herbs makes the kharcho simply delicious.
Prep Time 15 mins
Cook Time 25 mins
Brewing time 15 mins
Course Main Course, Soup
Cuisine Georgian
Servings 10

Ingredients
  

  • 120 g rice
  • 380 g potatoes
  • 150 g carrots
  • 1 onion
  • 5 garlic cloves
  • 440 ml tomato juice
  • 2 l vegetable broth
  • fresh parsley
  • cayenne pepper
  • marjoram powder
  • salt
  • black pepper
  • vegetable oil for frying

Instructions
 

  • Peel potatoes and cut them into small cubes. Pour vegetable broth into a saucepan, add rice and potatoes and cook for 10 minutes. (Depending on the type of rice, you can pre-cook rice first before adding potatoes. For this, note the cooking time of rice indicated on the package).
  • Add garlic to tomato juice and mash.
  • Chop onion and grate carrots coarsely.
  • First fry onions in a pan in vegetable oil for about 1 minute. Then add carrots and stir-fry them for another 3 minutes.
  • Add tomato juice with garlic as well as cayenne pepper, marjoram powder and black pepper to taste to the pan to the carrots with onions, stir it, bring it to a boil and simmer it on low heat for 5 minutes.
  • Now add the tomato sauce from the pan into the saucepan to the potatoes and rice in vegetable broth, add finely chopped parsley, salt the soup to taste and simmer over low heat for 3 minutes.
  • Take the kharcho soup off the heat and let it stand for about 15 minutes.

Notes

  • Take any spices to taste.
  • Note the detailed tips and tricks for cooking the kharcho above in the post.
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