Vegetarian kharcho
8 servings
25 minutes
Vegetarian kharcho is an original interpretation of the classic Georgian soup, adapted for those who avoid meat products. Its rich flavor is achieved through a combination of aromatic sautéed onions, sweet tomatoes, and fragrant cilantro. Rice adds density to the dish while garlic provides a spicy note. Although traditional kharcho is made with beef, this version is equally rich in flavor and texture. The soup is thick, warming, and incredibly aromatic, perfect for cozy family lunches. It pairs especially well with a piece of fresh bread or flatbread. Vegetarian kharcho is not just a dish but an opportunity to enjoy a rich palette of Eastern flavors without resorting to meat ingredients.
1
Put the water to boil.
- Water: 3 l
2
While the water is boiling, finely chop the onion and sauté it in a mixture of oils until golden.
- Onion: 1 head
- Butter: 1 tablespoon
- Vegetable oil: 1 tablespoon
3
Add fried onion and rice to boiling water and reduce the heat. Stir occasionally to prevent the rice from sticking to the pot.
- Onion: 1 head
- Rice: 7 tablespoons
4
Pour the chopped tomatoes (with juice) into the pan where the onion was fried and simmer until pureed (about 10 minutes).
- Pelati tomatoes: 600 g
5
Add the prepared puree to the pot, season the soup with salt and pepper, and cook over medium heat for 5 minutes.
- Salt: to taste
- Ground black pepper: to taste
6
Turn off the heat, add chopped cilantro and crushed garlic to the soup, and stir.
- Chopped cilantro (coriander): 1 bunch
- Garlic: 2 cloves