Kharcho vegan
5 servings
40 minutes
Vegan kharcho is a modern interpretation of the traditional Georgian soup filled with the aromas of spicy spices and the rich taste of nuts. This version contains no meat, but walnuts provide a rich texture, while tomato puree and basil add a refreshing tang and bright aroma. The combination of rice and potatoes makes the soup hearty and nutritious, while sautéed vegetables add depth of flavor. Thanks to prolonged steeping, kharcho gains richness, and herbs give it freshness. This soup is perfect for those who want to try traditional dishes without animal products while enjoying a harmony of flavors and aromas.
1
Wash the potatoes, place them in a pot, cover with water, and boil in their skins until cooked. Peel the cooked potatoes and cut them into cubes. Peel the garlic and slice it thinly. Wash and chop the basil.
- Potato: 2 pieces
- Garlic: 3 cloves
- Basil: to taste
2
In a pot (where you will cook the soup), heat vegetable oil. Add tomato puree and heat until bubbles form.
- Vegetable oil: 2 tablespoons
- Tomato puree: 0.5 glass
3
Add chopped onion and garlic to the tomato puree and sauté, stirring, until soft. Add the peeled and sliced carrots to the pot. Then add the crushed nuts, salt, pepper, and other spices to your liking. Sauté, stirring, for 4-5 minutes.
- Onion: 1 piece
- Garlic: 3 cloves
- Carrot: 1 piece
- Crushed walnuts: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Pour 2 liters of boiling water into the pot, add the rice.
- Rice: 0.5 glass
5
Cook the soup for 20 minutes, until the rice is ready.
6
After 20 minutes, add the prepared sliced potatoes.
- Potato: 2 pieces
7
Remove from heat, add greens, cover with a lid, and let it steep for 20 minutes.
- Basil: to taste