Lenten soup kharcho. Lenten soup kharcho - delicious and without meat! Recipes for aromatic lean kharcho soup with rice, tomatoes, adjika, basil, nuts Recipe for making kharcho soup without meat at home

Recipe Information

• Cuisine:homemade
• Servings:4
• 55 h

Lenten kharcho soup is a hot first course for those who want to pamper themselves with this soup, even during Lent. The main ingredients of kharcho are beef meat, rice and walnuts. This hearty, rich soup is very spicy, thick and incredibly tasty. meatless, simple and easy to make at home. True, you will have to deviate a little from the classic recipe.
Kharcho cooked in water without meat is no less tasty and rich than cooked in meat broth. And preparing lean soup is much faster and easier than meat soup. Hurry up, grab a pen, notepad and write down the recipe!

Ingredients (6 servings):

• rice – 120 grams;
• onions – 3 pcs.;
• bay leaf - to taste;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• red pepper (ground) - to taste;
• garlic - 3 cloves;
• tomato paste – 4 tbsp. spoons (can be replaced with pomegranate juice or tkemali sauce);
• basil - to taste;
• allspice - to taste;
• walnuts – 100 grams;
• cinnamon - to taste;
• khmeli-suneli - to taste;
• greens - to taste;
• vegetable oil – 2 tbsp. spoons.

Recipe for making kharcho soup without meat at home:

Let's prepare vegetables for kharcho
Boil potatoes in their jackets. To do this, it is best to choose potatoes of the same size so that they cook evenly and at the same time. Rinse the potatoes and place in cold salted water until it completely covers. Bring water to a boil over high heat, reduce heat and simmer for 20 minutes until tender. We check the readiness of the potatoes using a knife or fork (it should go into the potatoes easily).

Cool the potatoes in their jackets (or simply add cold water to speed up the process), peel and cut into cubes. Peel fresh carrots and cut into small cubes. Peel the onions and also cut them into small cubes. We do the same with garlic and herbs - chop everything.
Nuts must be crushed;

Heat a saucepan and fry the tomato paste in vegetable oil for 5-7 minutes. Add the prepared onion and garlic, fry for 3-4 minutes. until half cooked.

Next add nuts, spices and carrots to the saucepan and continue frying for another 5 minutes.
Pour 2-3 liters of boiling water and add rice. Cook for 15-20 minutes until the rice is completely cooked.

Add the chopped potatoes and bring the soup to a boil. After this, remove from heat.
Place fresh herbs and garlic in a saucepan and let the soup brew for at least 30 minutes.

The rich taste of meat-free kharcho is a well-collected bouquet of spices and herbs. Vegetarian recipe for a traditional Georgian dish with step-by-step cooking instructions.

Taste characteristics of kharcho soup without adding meat

In national Georgian cuisine, kharcho soup is a dish with many flavors. Each ingredient in the soup plays a special role. The basis of the dish is rice, garlic and sour tklapi. Without these ingredients, the dish is unthinkable for a real Georgian. A vegetarian version of the soup without meat retains its richness of flavor, but has lower calorie content and is easily digestible. When preparing it, much attention is paid to the selection of spices and herbs. You can't go overboard or undersleep here. The slightest deviation leads to a loss of harmony, and kharcho turns into an ordinary lean vegetable soup with rice.

We chose a recipe in which the meatless soup retains its inherent heat and richness, despite the fact that it is lean. The spices and individual ingredients collected in it create an amazing melody of taste, indicating that this is kharcho. The soft sourness of tomatoes, the pleasant bitterness of walnuts, the spicy aroma of garlic and the exciting spiciness of pepper are organically combined with delicate notes of greenery. This is how the vegetarian soup kharcho without meat is born, which is not much inferior in refinement of taste to the same soup with meat.

What products to take for soup

To bring our recipe to life, you will have to check the shelves with spices and buy a few things. Since the soup is lean, we will refuse butter and replace it with vegetable oil. What do you need to take to make a real vegetarian kharcho?

The following products will be required:

• rice – 100 grams;
• tomatoes – 3 large pieces;
• carrots – 1 large piece;
• onion – 1 large head;
• walnuts – 50 grams;
• garlic – 2 large cloves;
• vegetable oil for sautéing – 1-2 tbsp. spoons;
• hot pepper, turmeric, sweet paprika, salt - to taste;
• greens – parsley, dill, cilantro;
• sugar – 1 tsp;
• water – 2.5 liters.

Tip: you can use suneli hops as a seasoning. They will give the dish a Georgian flavor and enhance the taste characteristics.

The recipe used is for 4 servings. It takes approximately 1 hour to cook.

Preparing the soup ingredients

Properly organized preliminary preparation of the components of any dish helps the housewife save time, avoid unnecessary fussiness in searching for the right ingredient and ensures comfort of action.

Our kharcho recipe includes products that do not require long processing. Since the soup is lean, there is no need to prepare the meat.

We have to:

1. Rinse the rice several times and leave it in a deep plate.
2. Peel the onions and carrots. Finely chop the onion and grate the carrots.
3. Wash the tomatoes and cut into small cubes.
4. Peel the garlic and chop finely.
5. Peel and crush walnuts.
6. Chop the greens.
7. Select the seeds from the hot pepper and chop it finely.

For convenience, place all prepared ingredients on separate plates.

The basic preparation is now complete, it’s time to start preparing the first dish.

Step-by-step preparation

Now everything is at hand, it remains to remind you that you can make some changes to our recipe. Let's say you take less garlic and hot pepper, thereby reducing the hotness of the soup. Lenten broth will acquire a delicate flavor if you replace the vegetable oil with butter. Try different options so that not only you will like the masterpiece you have prepared.

Let's get to cooking

1. Pour water into a pan, put it on the stove, turn on the burner to maximum and wait for the water to boil.
2. Take a frying pan, add oil, use medium heat.
3. Pour the onion into the pan, fry lightly, add the carrots.
4. Mix cilantro, garlic, hot pepper and nuts. We send them to the onions and carrots, sauté for 2-3 minutes, add a little hot water and simmer for another 2-3 minutes.
5. Pour rice into boiling water. Add sautéed ingredients. Continue cooking until the rice is ready.
6. Place the tomatoes in a frying pan and simmer until smooth.
7. When the tomatoes are ready, put them in the pan. Cook for about 5 minutes and turn off. We wait a few minutes for the broth to brew and pour it into plates.

Lenten soup kharcho with rice, potatoes, carrots, bell peppers and tomatoes. Today we will prepare a lean/vegan high-calorie and filling soup from rice and vegetables.

Lenten soup kharcho recipe

Compound:

Rice 2 tablespoons
Potatoes 70 gr
Carrots 50 gr
Sweet bell pepper 50 gr
Tomatoes 70 gr
Vegetable oil 40 ml (2 tablespoons)
Salt 5 g (1 teaspoon)
Ground black pepper 3 g (1/2 teaspoon)

Cooking time:

25 minutes

Step 1 Preparing the base

The basis of kharcho soup is rice.

Rinse the rice well. (You can use short-grain, readily available rice.) Pour in 400 ml of water. Place on the fire and cook for 5 minutes after boiling.

Step 2 Preparing vegetables

Rinse and peel the carrots well. Cut into 0.5 cm cubes. Add to rice.

Wash the sweet bell peppers. Clean and do not throw away the core. Remove seeds and add to rice and carrots. Cook until carrots are done (7-10 minutes)

Wash and peel the potatoes. Cut into 0.7 cm cubes. Add to the soup when the carrots are ready. Add salt and ground black pepper. Cook for 5-7 minutes.

Step 3 Preparing the roast

Cut the sweet bell pepper into squares.

Heat the oil in a frying pan or heavy-bottomed saucepan. Add chopped sweet bell pepper. Fry with the lid closed for 5-7 minutes until the pepper is ready.

Rinse the tomato. Cut into cubes and add to sweet bell pepper. Fry for 3 minutes until the tomatoes are soft.

Add the roast to the soup. Bring to a boil. Cook for 3 minutes and remove from heat.

Kharcho soup is a dish of Georgian national cuisine. A dish familiar and loved since childhood. The article will talk a little about the history of this famous soup and describe in detail the preparation of kharcho without meat.

The soup of national Georgian cuisine was traditionally prepared from beef. The basis was a special plum broth called tkemali. Now this is the name of Georgian sauce for meat and fish. The soup is very nourishing, rich and thick, with the addition of various spices, fresh garlic, suneli hops and hot pepper.

The peculiarity of this oldest Georgian soup is that only beef could be used to cook it. Although lamb meat is also delicious to add to first courses.

In different regions of Georgia, kharcho was prepared in its own way. Somewhere they added pomegranate sauce, somewhere fresh ripe tomatoes or tomato paste.

Only three ingredients remained constant: rice, beef and plum sauce.

Of course, modern kharcho soup is already far from the original recipe. It is cooked from various types of meat, without adding plums and so many national spices. They even prepare Lenten soup, the recipe for which will be given below.

Lenten soup kharcho - recipe

Some of us fast or for other reasons do not eat meat. It doesn’t matter, you can cook kharcho soup without meat. You don’t have to add a lot of spices and hot seasonings, then it will be quite suitable for the daily menu.

What you will need:

• white rice - half a glass;
• potatoes - three pieces;
• onions – two pieces;
• carrots - one piece;
• garlic - three cloves;
• walnuts (shelled) - half a glass;
• tomato paste - half a glass;
• vegetable oil - a few tablespoons;
• khmeli-suneli spice – half a teaspoon;
• various fresh greens - several medium bunches;
• pepper mixture;
• laurel;
• allspice;
• purified water - about 2.6 liters.

The process of preparing kharcho soup at home is described below.

• Rinse the rice well several times in cold water. There is no need to rub the rice between your hands so as not to disrupt its integrity. Then pour hot water over the cereal and cook for twenty minutes.
• Peel and chop the garlic, onions and carrots. Garlic - in circles, onion - in small cubes, carrots - in thin strips.
• Heat oil in a cast iron frying pan, add tomato paste and simmer for about five minutes, stirring occasionally. Then add the onion and garlic. Continue cooking for a few more minutes.
• Add walnuts (pre-chopped) and carrots to the resulting mixture. Fry for another three minutes. At the end, add spices and fry for another thirty seconds. The mixture must be stirred all the time.
• Pour the “frying” into boiling rice. Add salt to taste.
• Add the potatoes to the pan, cover everything with a lid and cook over low heat for ten minutes. When the potatoes are ready, the soup is cooked.
• Cut the greens into smaller pieces.
• Turn off the heat under the pan. Throw all the herbs and garlic into the soup.
• Leave the kharcho to simmer under the lid for about thirty minutes.

Lenten soup - calorie content is about three hundred kcal per hundred grams.

Benefits of kharcho soup

Georgians are a people who are very sensitive to their traditions, including their cuisine. They try to eat tasty and healthy food. It’s not for nothing that kharcho is prepared even in kindergartens and schools.

Many experienced housewives know that during the fast prescribed by the church it is not at all necessary to eat monotonously, for fear of including forbidden foods in delicious dishes.

You can just change the recipe a little and eat your favorite dishes, and with the right approach, such modifications will have virtually no effect on the taste of the finished dish.

Do you like kharcho soup? Don't give up on hearty, aromatic hot food - make lean kharcho soup!

Lenten soup kharcho - general principles of preparation

Perhaps the only drawback of lean dishes is that they do not contain proteins and fats, but are rich in carbohydrates. To fill this gap, you just need to sauté in vegetable oil. Legumes, some varieties of rice and mushrooms will help replenish protein.

Since lean soup is prepared without meat, we will prepare the dish with vegetable broth. For satiety, as in any kharcho soup, add rice. It is better to avoid using steamed rice; choose polished white varieties or unpolished brown ones. To remove excess gluten, the cereal should be thoroughly washed and left for an hour or two in cold water.

For that same taste, we use a spicy-sour base - tklapi sauce, or replace this ingredient with lemon or pomegranate juice, adjika, tomato paste, tkemali sauce.

Vegetables we traditionally use are onions, tomatoes, and garlic. Additionally, you can add carrots and potatoes.

For a special aroma we use spices, herbs, roots and a lot of fresh herbs. For an unusual taste - walnuts.

1. Lenten soup kharcho: classic recipe

Ingredients:

Rice cereal - 125 g;

Potatoes, boiled in skins - 3 pcs.;

3 onions;

1 carrot;

3 cloves of garlic;

Walnuts without shell - 125 g;

Tomato - 125 g;

70 ml sunflower oil;

Khmeli-suneli - 20 g;

Laurel - 2 leaves;

Allspice - 2 peas;

Parsley root;

Black and red peppers - 10 g;

2 green sprigs of parsley;

2.5 liters of filtered water.

Cooking method:

1. Place clean rice in an enamel pan, add boiling water and boil for 15 minutes.

2. Heat a frying pan with oil, put the tomato on it and fry for a few minutes, add peeled and finely chopped garlic and onion, fry everything for another 3 minutes.

3. Add walnuts, passed through a blender and carrots, cut into thin strips, to the frying pan with onions and garlic, fry with frequent stirring.

4. Place fried vegetables and nuts in rice, add some salt, stir thoroughly and add boiled potatoes without peel. Boil the soup for a few more minutes over moderate heat.

5. Wash the parsley, dry it and chop it with a knife.

6. Remove the well-cooked soup from the heat and add chopped herbs.

7. Leave the soup for 40 minutes to infuse and pour into serving bowls.

2. Lenten soup kharcho with tomatoes

Ingredients:

Short grain rice - half a glass;

2 onions;

1 carrot;

4 cloves of garlic;

2 very ripe tomatoes;

Tomato - 50 g;

Tkemali sauce - 100 g;

1 bay leaf;

1 bunch of fresh parsley;

Khmeli-suneli seasoning - 20 g;

Red pepper - 10 g;

3 tbsp. spoons of vegetable oil;

Salt - 10 g;

100 g walnuts.

Cooking method:

1. Cut onions and carrots into small cubes.

2. Pour hot water over the tomatoes, remove the skin and chop.

3. In a cast iron pan, fry the onions and carrots for 10 minutes, fill them with water and boil.

4. Add washed rice to the onions and carrots and cook until completely softened.

5. After the rice is completely cooked, add tomatoes, tkemali sauce, tomato with a little water, finely chopped garlic and chopped walnuts, add some salt, add red pepper and finely chopped parsley leaves, boil for 5 minutes.

6. Remove the finished lean soup kharcho with tomatoes from the heat and let it sit.

7. Serve on the table, pour into plates, sprinkle with fresh herbs.

3. Lenten soup kharcho with dry adjika

Ingredients:

2 liters of purified water;

4 medium potatoes;

Rice - half a glass;

0.5 bouquet of green parsley and onion;

1 carrot;

1 onion;

Garlic - 3 cloves;

Tomato - half a glass;

2 tbsp. spoons of sunflower oil;

Spicy adjika powder - 50 g;

Salt - on the tip of a teaspoon.

Cooking method:

1. Pour water into a deep enamel container and boil over moderate heat.

2. Place washed rice and potatoes, cut into medium cubes, into a pan of boiling water and cook for 25 minutes.

3. Finely chop the greens.

4. In a frying pan heated with oil, fry grated carrots and finely chopped onions for 2 minutes over low heat.

5. Add tomato to the vegetables, pour in a little broth from potatoes and rice, stir. Add any hot seasoning and add adjika, stir well. You can also add a little ground red and black pepper and simmer for 5 minutes.

6. Place all vegetables in a saucepan with rice and potatoes.

7. After the potatoes are completely ready, add finely chopped greens.

8. At the same time, add chopped garlic, add some salt and bring to a boil.

9. After boiling, remove the soup from the heat, leave for 30 minutes and pour into plates.

4. Homemade spicy kharcho Lenten soup

Ingredients:

Short grain rice - 250 g;

1 onion;

Walnut kernels - 250 g;

Half a chili pepper;

Tomato - 2 tbsp. spoons;

Tkemali sauce - 4 tbsp. spoon;

Sunflower oil - 30 ml;

Seasonings khmeli-suneli and utsko-suneli - 10 g each;

Half a bunch of cilantro;

Garlic - 5 cloves;

Salt - 10 g;

Filtered water - 3 liters.

Cooking method:

1. Cut the onion into half rings and fry until slightly orange.

2. Add the tomato to the onion and simmer until the onion is completely red. Pour tkemali sauce.

3. Pour the washed rice into hot water and cook until half cooked. When bubbles appear in the rice, add a little salt and remove the scum.

4. After a few minutes of cooking the rice, add the fried vegetables, pour in all the seasonings and chopped walnuts in a blender, finely chopped chili peppers, cook again for a few minutes, turn off the heat.

5. After the soup is completely ready, add finely chopped garlic, close the lid and leave to steep for half an hour.

5. Lenten soup kharcho in a slow cooker

Ingredients:

Rice cereal - half a glass;

1 potato;

1 onion;

1 carrot;

Tomato - 50 g;

Khmeli-suneli spice - 20 g;

Black and red pepper - half a teaspoon each;

Salt - 10 g;

Filtered water - 2 l;

30 ml. sunflower oil;

Garlic - 3 cloves;

Half a bunch of parsley.

Cooking method:

1. Pour water into the multicooker container, set the device to the “soup” mode, and bring the water to a boil.

2. Rinse the rice with running water, peel the potatoes and cut into small cubes.

3. Place rice and potatoes in hot water and cook for 25 minutes.

4. Meanwhile, chop the onion into fine crumbs, and chop the carrots on a medium grater.

5. Separately, fry the vegetables in a frying pan for 3 minutes, add the tomato and fry for another 5 minutes.

6. When the potatoes and rice are almost ready, add the fried vegetables, add seasoning, red and black pepper, finely chopped garlic, set the multicooker for another 7 minutes, close the container with a lid and boil.

7. Turn off the multicooker, add chopped parsley and leave for 30 minutes.

8. Serve to the table.

6. Lenten soup kharcho with basil

Ingredients:

Rice cereal - a little less than half a glass;

Potatoes - 2 tubers;

Onion - 2 heads;

50 g chopped garlic;

Tomato - 50 g;

30 ml sunflower oil;

Dried basil - 20 g;

Walnuts - 150 g;

Red pepper, salt - half a teaspoon.

Cooking method:

1. Wash two potatoes, put them in a pan with water and cook until softened.

2. Peel the boiled potatoes and cut them into cubes.

3. Cut the peeled garlic into plastic pieces.

4. Pour oil into a deep saucepan, add the tomato, heat it a little over low heat until bubbles appear.

5. Add finely chopped onion and garlic to the tomato and fry until done.

6. Place carrot slices into the pan, chopped nuts, add some salt, pepper, you can add some other hot seasoning, fry for a few minutes.

7. Fill the entire contents of the pan with two liters of water, add the washed rice and cook for 25 minutes.

8. When the rice is almost ready, add the potatoes.

9. Remove the pan from the heat, add basil, parsley and leave for 30 minutes.

10. Serve to the table.

Lenten soup kharcho - tricks, tips

When using potatoes, the broth of lean kharcho soup often turns out to be cloudy; this can be avoided by boiling the potatoes in their skins in advance, or keeping the peeled potatoes in cold water for about half an hour.

The broth will be more aromatic and beautiful if you first fry the onion in butter until golden brown.

To make the lean kharcho soup more filling, make it thicker than regular soup.

To replenish protein in the body during fasting, it is permissible to add beans, lentils, and chickpeas to kharcho soup. It is advisable to soak these ingredients in advance and add them to the soup along with rice.

If you still lack the meat component, cook lean kharcho soup in mushroom broth.

Homemade croutons, pickled or salted vegetables, and mushrooms served with the finished soup will also add satiety.

Don’t forget that kharcho soup is particularly spicy, so don’t be afraid to add as many hot, spicy spices, garlic, chili as possible - these foods are not prohibited during fasting.

Despite the fact that kharcho soup is often seasoned with sour cream before serving, this does not apply to a lean dish.