Kharcho of smoked pork with carrots
6 servings
70 minutes
Kharcho made with smoked pork and carrots is a rich and aromatic soup that combines the depth of smoked meat with the brightness of tomatoes and spices. While kharcho is traditionally associated with Georgian cuisine, this Italian-inspired version gives the dish a unique character. Smoked pork fills the soup with a robust flavor, while carrots add a sweet tenderness. Tomato paste and basil provide a Mediterranean touch, and the spiciness of chili peppers enhances its appeal. With rice included, kharcho becomes hearty and warming, perfect for cozy family evenings. It can be served with fresh bread or crispy croutons to highlight the depth of flavors. This soup is a wonderful balance of spiciness, richness, and aroma that awakens gastronomic memories of sunny Italy.
1
Chop onion, carrot, and pork into cubes and place them in a saucepan, simmering with tomato paste.
- Onion: 2 heads
- Carrot: 3 pieces
- Dry-cured smoked pork: 1 kg
- Iranian tomato paste (rob-e gojeh): 150 g
2
Then place in pots, pour boiling water, add salt and spices.
- Boiling water: 2 l
- Salt: to taste
- Ground black pepper: to taste
3
Boil for 20 minutes and add pre-cooked rice. Cook until ready for 25-30 minutes.
- Rice: 100 g
4
Add bay leaves at the end.
- Bay leaf: 3 pieces
