Step 1: prepare the potatoes.

First of all, prepare the potatoes. We wash the tubers under cold running water from the ground and any other contaminants. We shift them into a deep saucepan, fill it with plain water so that the liquid is above the level of the potatoes by at least 10 - 12 centimeters and put the container on the stove, turned on at a strong level. After boiling water, we fasten the level of the stove to medium temperature and cook the potatoes until fully cooked, this process will take about 20 - 25 minutes.

Step 2: Prepare the rest of the ingredients.

While the potatoes are cooking, prepare all the other ingredients that will be needed to make the soup. We take the right amount of walnuts, put them in a plastic bag, let the air out of it, close it with a zipper, grind the nuts with a rolling pin to pieces of arbitrary shape and an approximate diameter 7 to 8 millimeters and transfer them to a deep plate. We sort the rice, remove the damaged grains, transfer it to a colander with a fine mesh and rinse under cold running water from dust. Then leave the rice grains in a colander for 5 - 7 minutes, in order to glass excess liquid and then throw them into a deep plate.
Peel the onions, carrots, garlic, wash the vegetables under running water along with a bunch of fresh parsley, dry them with paper kitchen towels from excess moisture, then put them on a cutting board in turn and chop, onion in a cube with a diameter of up to 1 centimeters.
Cut carrots into rings up to 5 millimeters and after straws.
Cut the garlic into pieces of arbitrary shape and with an approximate diameter of up to 5 – 7 millimeters.
Fresh parsley, shake over the sink from excess liquid and just chop finely. We lay out the cuts on separate deep plates. While the vegetables were being prepared, the potatoes were cooked, drain the water from the pan, holding it with a kitchen towel, put the potatoes on a plate and let them cool. After we remove the peel from it, put it on a cutting board, cut into cubes with a diameter of up to 3 – 4 centimeters and transfer back to a plate.
Pour the right amount of clean distilled water into the measuring cup and put the container on the kitchen table along with tomato paste, vegetable oil, salt and all the necessary spices that are indicated in the recipe.

Step 3: prepare lean kharcho.

We take a large cauldron, put it on the stove, turned on to the middle level, and pour the right amount of vegetable oil into it. When the fat is hot, very carefully add tomato paste to it and simmer it, stirring with a kitchen spatula for 2 - 3 minutes. After we introduce onions with carrots, and fry the vegetables until half cooked for 3 - 4 minutes. Then we put chopped walnuts and all the spices indicated in the ingredients in the cauldron. We continue to fry the ingredients of the soup 3 - 5 minutes and then fill them with the right amount of clean distilled water.
When the liquid comes to a boil, pour the washed rice into the cauldron, reduce the temperature of the stove to a level between small and medium and cook the grains until fully cooked for 15 - 20 minutes. Then add boiled potatoes to the cauldron.
We introduce chopped greens and cook the soup more 5 minutes.
After turning off the stove, cover the cauldron with a lid and let the soup brew. 7 - 10 minutes. After some time, we arm ourselves with a ladle, pour the soup into deep plates and serve it as the first hot dish for dinner.

Step 4: serve lean kharcho.

Lenten kharcho soup is served hot. You can supplement this yummy with lean mayonnaise based on apples, soy or starch. Also, if desired, before serving, each serving of soup can be sprinkled with chopped cilantro, parsley, dill, basil or green onions. It is pleasant to savor such a soup with a piece of lean rye bread or with lean rolls! Cook with love and enjoy delicious fast food! Bon appetit!

- - The spices indicated in this recipe can be supplemented with any other that are suitable for making soups, such as garlic powder, savory, sage and many others.

- - Instead of dried parsley root, you can use fresh, chopping it in the same way as carrots and stewing it together with all the vegetables before pouring water.

- - The amount of water can be adjusted from 2 to 3 liters, it all depends on how thick the soup you want to end up with.

- - Nuts can be chopped in any other way convenient for you, for example, in a blender.

The rich taste of kharcho without meat is a well-assembled bouquet of spices and herbs. Vegetarian recipe for a traditional Georgian dish with step by step cooking instructions.

Taste features of kharcho soup without adding meat

In the 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. Vegetarian version of the meat-free soup retains flavor saturation, but has a lower calorie content and is easily digested. When preparing it, great attention is paid to the selection of spices and herbs. Here you can not overdo it and not sleep enough. 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 hotness 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 you have kharcho in front of you. Soft sourness of tomatoes, pleasant bitterness of walnut, spicy aroma of garlic and exciting pungency of pepper organically combine with delicate notes of greenery. This is how the vegetarian soup kharcho without meat is born, which is not inferior in terms of sophistication of taste to the same soup with meat.

What products to take for soup

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

You will need the following products:

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

Tip: Suneli hops can be used 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 ingredients for the soup

Properly organized preliminary preparation of the components of any dish helps the hostess save time, avoid unnecessary fuss in search of the right ingredient and ensures the comfort of actions.

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

We need:

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

For convenience, arrange all the prepared ingredients on separate plates.

The main preparation is completed, it's time to start preparing the first course.

Step by step cooking

Now everything is at hand, it remains to be reminded that you can make some changes to our recipe. For example, take less garlic and hot pepper, thereby reducing the hotness of the soup. Lean broth will acquire a delicate aftertaste if vegetable oil is replaced with butter. Try different options so that the masterpiece you have prepared will please not only you.

Let's move on to cooking

1. Pour water into a saucepan, send it to 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 peppers 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 boiled water. We introduce passerovannye components. Continue cooking until rice is cooked.
6. Put the tomatoes in the pan and simmer them until a smooth puree.
7. When the tomatoes are ready, send them to the pan. Cook for about 5 minutes and turn off. We wait a few minutes for the broth to infuse, and pour it into plates.

Today we will cook vegetarian soup kharcho. Of course, you will see, but is it possible to cook kharcho without meat? Not only possible, but necessary. This kharcho soup turns out no worse than the classic recipe. You should definitely try making it. You will be pleasantly and deliciously surprised.

Today we will cook vegetarian soup kharcho. Of course, you will see, but is it possible to cook kharcho without meat? Not only possible, but necessary. This kharcho soup turns out no worse than the classic recipe. You should definitely try making it. You will be pleasantly and deliciously surprised.

How to cook kharcho soup without meat

This recipe for a delicious and fragrant kharcho soup without meat will definitely be to your taste and will be useful for people who follow a healthy lifestyle and watch their diet, as well as for those who fast and want to lose weight. Let's cook!

Ingredients:

2 potatoes

½ cup rice

1 bulb

3 garlic cloves

½ cup tomato puree (homemade)

2 tablespoons vegetable oil

1 carrot

a few sprigs of basil

Salt

ground black pepper

3 tablespoons walnuts

How to cook:

1. Potatoes need to be washed and boiled in their skins. Peel already boiled potatoes and cut into cubes. Garlic must be peeled and cut into thin slices. Wash the basil and finely chop.

2. Heat the vegetable oil in a saucepan. We spread the tomato puree in it and warm it up until bubbles appear.

3. Then put the already chopped garlic and onion in the puree and fry until soft. Now add carrots to them (previously cut into semicircles). Then pour the nuts (previously chopped), pepper, salt and other seasonings to your taste. Fry and continue stirring for 4-5 minutes.

4. Pour 2 liters of water into the pan, spread the rice.

5. Now we continue to cook the soup for 15-20 minutes, until the rice is fully cooked.

6. Add potatoes after 20 minutes.

7. Remove from heat, add greens, cover with a lid and let it brew for 20 minutes.

Wonderful vegetarian kharcho soup is ready!

Bon appetit! Cook with love! . If you have any questions on this topic, ask them to specialists and readers of our project

P.S. And remember, just by changing your consciousness - together we change the world! © econet

Soup kharcho is a dish of the national cuisine of Georgia. A dish familiar and beloved 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.

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

The peculiarity of this oldest Georgian soup is that only beef could be used for its cooking. Although lamb meat is also delicious to put in 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 boiled from various types of meat, plums and so many national spices are not added. They even prepare a lean soup, the recipe of which will be given below.

Lenten kharcho soup - recipe

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

What you need:

• white rice - half a glass;
• potatoes - three pieces;
• onion - two pieces;
• carrots - one piece;
• garlic - three cloves;
• walnuts (peeled) - half a glass;
• tomato paste - half a glass;
• vegetable oil - a few tablespoons;
• hops-suneli spice - half a teaspoon;
• different fresh greens - several medium bunches;
• a mixture of peppers;
• laurel;
• allspice;
• purified water - about 2.6 liters.

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

• Rinse the rice well in cold water several times. No need to grind the rice between your hands, so as not to violate its integrity. Then pour the cereal with hot water and cook for twenty minutes.
• Peel and chop the garlic, onion and carrot. Garlic - in circles, onions - in small sticks, carrots - in thin strips.
• In a cast iron skillet, heat the oil, put the tomato paste into it and simmer for about five minutes, stirring occasionally. Then add onions with 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 "zazharka" into boiling rice. Salt to taste.
• Add the potatoes to the pan, cover everything with a lid and cook over low heat for about ten minutes. When the potatoes are ready, the soup is cooked.
• Cut greens into smaller pieces.
• Turn off the heat under the pot. Throw all the herbs and garlic into the soup.
• Leave kharcho to sweat under the lid for thirty minutes.

Lean soup - calorie content of about three hundred kcal per hundred grams.

The benefits of kharcho soup

Georgians are a people who are very sensitive to their traditions, including cuisine. They try to eat tasty and healthy, wholesome food. No wonder kharcho is prepared even in kindergartens and schools.