Kharcho Soup (Lean)
by Editorial Staff
Delicious soup with oriental notes is perfect for lovers of spicy dishes.
Cook: 40 mins
Servings: 8
Ingredients
- Rice – 1 glass (200 ml capacity)
- Tomatoes – 2-3 pcs.
- Onions – 2-3 pcs.
- Garlic – 2-3 cloves
- Tomato paste – 1 tbsp
- Tkemali sauce – 2-3 tbsp
- Adjika sauce – 1-2 teaspoon (to taste)
- Bay leaf – 1-2 pcs.
- Greens (cilantro or parsley) – 1 bunch
- Hops-suneli – 1 teaspoon (to taste)
- Salt – 2-3 teaspoon (to taste)
- Vegetable oil – 30 ml
Directions
- Prepare food. Boil 4 liters of water.
- Peel the onion, wash, cut into cubes.
- Rinse the rice well in cool water.
- Heat vegetable oil in a saucepan over medium heat. Add onion to hot oil. Fry, stirring occasionally, until golden brown (2-3 minutes).
- Pour boiling water over the onion (3 l), bring to a boil.
- Add rice. Cook, covered over low heat, until the rice is cooked (about 20 minutes).
- Peel the garlic, chop with a knife.
- Wash greens, chop finely.
- Wash the tomatoes, scald with boiling water, peel, grate. Dilute tomato paste with boiling water.
- When the rice is cooked, add the tomatoes to the saucepan.
-
Then – tomato paste, tkemali sauce, garlic, herbs, spices, adjika and salt to taste.
- Bring the soup to a boil. Reduce heat, simmer over low heat, covered for 5 minutes. Without removing the lid, let the kharcho soup brew for 10-15 minutes.
- Lean kharcho is ready!
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