Kharcho - spicy chicken soup with mint and cereals
6 servings
45 minutes
Kharcho is not just a soup but a true symphony of flavors, combining tender chicken, aromatic mint, and hearty barley. This Estonian version of the classic dish impresses with its originality, adding fresh notes to the traditional recipe with mint. The rich broth made from chicken bones with fragrant spices creates a base that unfolds with tomato sourness, carrot sweetness, and garlic spiciness. Spicy chili flakes add pleasant heat, while barley gives the soup texture and nourishment. Serving it with fresh mint leaves completes this gastronomic picture. This soup is perfect for warming lunches and cozy family evenings, blending tradition with an unusual flavor accent.
1
Cut the chicken and boil the bones to make broth. When boiling the broth, add 30 g of mint stems or dried mint, peppercorns, spices, bay leaves, salt, and fresh or dried seasonings. The finished broth should yield about 5 liters.
- Chicken: 1 piece
- Fresh mint: 35 g
- Black peppercorns: to taste
- Spices: to taste
- Bay leaf: to taste
- Salt: to taste
- Condiments and seasonings: to taste
- Water: 5.5 l
2
Barley groats should be rinsed well under cold water, then boiled in salted water until soft and rinsed again under cold water.
- Pearl barley: 250 g
- Salt: to taste
3
Peel the onion and carrot, cut into strips: grate or finely chop the garlic: cut the tomatoes into wedges.
- Onion: 500 g
- Carrot: 300 g
- Garlic: 25 g
- Tomatoes: 750 g
4
Cut the chicken fillet into small cubes, season with chili flakes, salt, and pepper. Bake in the oven.
- Chicken: 1 piece
- Chili flakes: 0.5 tablespoon
- Salt: to taste
- Black peppercorns: to taste
5
In a large pot, sauté onion and carrot in oil, add half of the garlic, add tomato paste, and season with sugar.
- Onion: 500 g
- Carrot: 300 g
- Sunflower oil: 100 ml
- Garlic: 25 g
- Tomato sauce: 400 g
- Sugar: to taste
6
Add broth and pieces of tomato to the pot, along with baked chicken pieces and cook for about 20 minutes. Add grains and fresh mint (to taste), bring to a boil. If necessary, add salt, pepper, and sugar, and at the very end — the remaining garlic. Serve with fresh mint.
- Water: 5.5 l
- Tomatoes: 750 g
- Chicken: 1 piece
- Pearl barley: 250 g
- Fresh mint: 35 g
- Salt: to taste
- Black peppercorns: to taste
- Sugar: to taste
- Garlic: 25 g
