Lenten soup kharcho with smoked celery and bulgur
6 servings
200 minutes
Lenten soup with a lot of spicy and bright ingredients, including satsibeli sauce. It is recommended to cook the broth for the soup for 2-3 hours. The recipe was shared with us by the chef of the Sochi restaurant "Baran- rapan" Andrey Gryazev.
1
Prepare vegetable broth. Take 200 grams each of onion, tomatoes, carrots, celery stalks, celery root, and bell pepper and sauté in a thick-bottomed pot with vegetable oil. Then add a liter of water and boil. Add broccoli stems, parsley and dill stalks, peppercorns, bay leaves and simmer on low heat for 2-3 hours.
- Onion: 440 g
- Tomatoes: 200 g
- Carrot: 480 g
- Celery stalk: 200 g
- Celeriac: 480 g
- Bell pepper: 400 g
- Broccoli: 400 g
- Parsley stems: 12 g
- Dill: 12 g
- Black peppercorns: 12 g
- Bay leaf: 12 g
2
Take 280 grams of celery root, coat it with a mixture of barley extract, soy sauce, and smoked paprika, then bake it in the oven until cooked.
- Celeriac: 480 g
- Soy sauce: 20 ml
- Barley malt extract: 12 g
- Smoked paprika (pimenton): 12 g
3
For sautéing, cut 240 grams of onion, 280 grams of carrot, and 200 grams of bell pepper into strips. Fry in vegetable oil, add garlic and satsabeli, and simmer until cooked. Add spices to taste.
- Onion: 440 g
- Carrot: 480 g
- Bell pepper: 400 g
- Garlic: 12 g
- Satsebeli sauce: 280 g
- Ground black pepper: 8 g
4
Add the sautéed mixture, smoked celery, and boiled bulgur to the broth. Bring to a boil, season with salt and pepper, and add chopped cilantro and tarragon.
- Bulgur: 200 g
- Cilantro: 20 g
- Tarragon: 8 g
- Salt: 8 g
- Ground black pepper: 8 g