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.
Course Main Course, Soup
Cuisine Georgian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Brewing time 15 minutesminutes
Servings 10
Ingredients
120grice
380gpotatoes
150gcarrots
1onion
5garlic cloves
440mltomato juice
2lvegetable 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.