Vegetarian Kharcho Spicy Georgian Soup Recipes
VEGETARIAN KHARCHO (SPICY GEORGIAN SOUP)
This is a spicy, hearty Georgian soup. It is traditionally made with meat, but I adapted a vegetarian version from a Georgian cookbook. It calls for the khmeli-suneli spice mix, of which there are as many varieties as there are cooks who make it themselves. The khmeli-suneli spice mix is available from Russian food stores, or can be mixed to your own taste. One recipe of this mix is Khmeli-suneli spice mix from Georgia.
Provided by Anya4405
Categories Rice
Time 1h
Yield 6 bowls of soup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sautee the onion in butter until soft but not yet brown.
- Add water, walnuts, half cilantro, garlic, pepper flakes, and rice. Bring to boil,
- Add crushed tomatoes, bring to boil and lower the heat. Cook until the rice is ready, approximately 30 minutes.
- Add khmeli-suneli and salt. Cook for 1-2 minutes.
- Take off the heat. Add the rest of cilantro, dill, and parsley.
Nutrition Facts : Calories 225.8, Fat 13.9, SaturatedFat 2.8, Cholesterol 7.1, Sodium 521.3, Carbohydrate 23, Fiber 3.2, Sugar 1.3, Protein 5.2
KHARCHO (GEORGIAN BEEF-WALNUT SOUP WITH FRESH HERBS)
This truly outstanding soup can singlehandedly help you prepare for or recover from a blizzard, a grueling journey, any challenge you can imagine--it is that rich and robust. It has an unusual number of herbs and flavorings; these create an exotic but not offputting taste and texture. I recommend it highly. Serve hot as a meal to 6-8 people.
Provided by DJ Park
Categories Meat
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Bring the meat, in one big piece, to a boil in the stock.
- Skim off the foam as necessary.
- Reduce heat and simmer, partly covered, for about 1½ hours.
- Remove and reserve the meat.
- When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions.
- Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored.
- Stir in the flour and cook, stirring, for about a minute.
- Add 1/2 cup stock and stir until smooth.
- Stir in the tomato paste and the tomatoes.
- Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes.
- Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes.
- At this point, you can cut the meat into bite-sized pieces.
- When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes.
- Stir in the remaining herbs and ladle into bowls.
- Serve with hearty bread and butter and a good Georgian red wine.
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