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.
Course Main Course, Soup
Cuisine Georgian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Brewing time 10 minutesminutes
Servings 10
Ingredients
150gplums
60gwalnuts
150grice
150gtomatoes(pureed)
2onions
5garlic cloves
1-2chilies
2lvegetable broth
1bunchparsley
1bunchcoriander
2bay leaves
1tbspkhmeli-suneli
1/2tspcoriander 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 rice, 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.