Soup “Kharcho” with Chicken

The main ingredients of this soup are chicken, rice and onions. But add spicy adjika, garlic, cilantro, hop-suneli, coriander and tomato to them, and you get a fragrant, thick and very tasty kharcho soup.

Cook: 1 hour 50 mins

Servings: 8

Ingredients

Directions

Prepare the necessary products. Rinse the chicken meat. Peel the carrots, onions and garlic.
Pour 2L of water into a saucepan and add the chicken (I use half of the poultry).
Cut the carrots into large pieces, cut 1/4 of the onion and add to the pan. Bring to a boil, remove the foam, reduce heat to moderate, add 1 teaspoon of salt and cook the chicken until soft. Homemade chicken needs to be cooked for 1-1.5 hours, for broiler chicken it will take 35-40 minutes.
While the chicken is cooking, prepare the soup fry. Cut the remaining onion into small cubes. Heat vegetable oil in a skillet and add chopped onion.
Saute the onions over moderate heat for 5-8 minutes, until soft.
Then add tomato paste to the onion. I used homemade ketchup.
Fry for 3-4 minutes. Then remove from heat.
Remove cooked chicken, carrots, and onions from the pan. Cool the chicken. Discard carrots and onions.
Rinse the rice and send to the boiling broth.
Cook at a low boil for 10 minutes, not until the rice is fully cooked.
Add onion fried with tomato to the broth.
Cut the cooled chicken into pieces.
Send the sliced meat to the pot.
Grind the garlic, coriander, suneli hops and cumin in a mortar.
Add the chopped spice mixture to the saucepan.
Top the soup with spicy adjika. Cook the soup until the rice is cooked through. Add black or red hot ground pepper if desired.
Chop the cilantro and add it to the soup along with the bay leaf. Remove the pan from heat.
Pour the soup into bowls and serve. Fragrant, spicy, thick and very tasty kharcho soup will warm you well and fill you up on a cold winter day.

Bon Appetit!

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