Lenten soup kharcho: recipe for making it at home

Lenten soup kharcho: recipe for making it at home

It is not allowed to cook with meat broth or beef on fasting days. A nice option for Lent would be a dish like kharcho soup. Try the fragrant and satisfying, and not least, low-calorie soup kharcho. It is cooked in vegetable broth, rice, vegetables, and tomato paste are added. The essential ingredients are various herbs, spices, and garlic. Some recipes include potatoes. Nuts are added for a refined taste. The recipes are simple and can be prepared at home. There are a huge number of recipe options - traditional, ordinary kharcho. This dish will be very useful for those who are fasting.

If you don’t understand how to cook lean kharcho soup, quickly grab your pens and write down step-by-step recipes with photos.

Traditional soup kharcho recipe

A fascinating version of kharcho with the addition of cinnamon.

• 100 grams of rice;
• 3 potatoes;
• carrot;
• onion;
• several cloves of garlic;
• 100 grams of pasta or tomato sauce;
• refined oil;
• laurel;
• hops-sunelli;
• Chile;
• salt;
• cinnamon;
• greenery;
• allspice;
• a handful of walnuts.

Lenten kharcho

One of the delicious homemade recipes for lean kharcho. The thick mixture of the dish resembles a stew. The soup is nutritious and finger-licking good.

• unparboiled rice 4 tbsp. spoons;
• potatoes 2 pcs.;
• water 3 liters;
• half a kilogram of tomatoes (can be replaced with 3-4 tablespoons of tomato paste);
• onion;
• vegetable oil;
• a clove of garlic;
• a bouquet of greens (cilantro, parsley, dill);
• pepper, salt.

Before starting production, soak the rice in warm water. Pour water into the pan and put it on fire. Before the water boils, prepare the vegetables. Cut the peeled potatoes into small cubes. Chop the onion and garlic. Pour boiling water over the tomatoes to make it easier to remove the skin later. Cut the peeled tomatoes into squares.

First, fry the onion in vegetable oil. Once it turns golden brown, add one part of the tomato. Simmer covered for 4-5 minutes.

Look, if the water has boiled, then add the rice, lower the potatoes and tomatoes that were put aside. Stir the contents of the pan. When the potatoes are cooked, you can fry them in a pan. Salt the contents and add spices. The soup will be ready in about 12 minutes. Chop the herbs and garlic into the finished soup. You shouldn’t eat it right away, let it sit for a while.

Lenten soup kharcho in a slow cooker (step by step)

In the modern world, various devices have been invented for convenient cooking. A multicooker is a suitable item in the kitchen, especially when you don’t have too much time to hang around the stove. Kharcho soup cooked in a slow cooker without meat is in no way inferior to kharcho cooked on the stove.

The dish will be tastier if cooked in vegetable broth.

For three liters of broth you will need: 0.1 kg of rice, onions (several pieces, depending on the size), a handful of peeled walnuts, a couple of spoons of sauce or tomato paste, a bunch of greens, reddish hot pepper, suneli hops, salt, garlic, oil refined.

If you like the onion dissolved in the broth, then chop it in a blender. Otherwise, finely chop. Pour washed rice, onions, chopped nuts, salt and bay leaves into the multicooker. Don't forget to add the paste and sunelli hops. For the most intense taste, you can add slightly dried tomatoes. Fill the contents of the bowl with vegetable broth. If it is not there, then boiling water. Mix the contents of the bowl and add a little vegetable oil for taste.

Cook lean kharcho for 10-12 minutes. Open the lid of the multicooker, add chopped herbs and garlic.

Usually it is cooked over a fire, but this recipe for lean kharcho soup will literally amuse you.

Recipe for meatless kharcho soup with nuts with photo

There are many recipes for making Georgian dishes without meat. This option is so simple that even a beginner in the kitchen can handle it.

• 125 grams of rice;
• 3 potatoes (cook ahead of time, do not peel the skins);
• 3 onions;
• carrot;
• garlic;
• a handful of peeled walnuts;
• 130 gr. tomato;
• refined oil (can be replaced with olive oil);
• hops-sunelli;
• two bay leaves;
• a couple of peas of aromatic pepper;
• parsley (root and leaves);
• untainted water 2 liters.

Pour boiling water over the rice and steam the multicooker containers for about 13 minutes. Pour oil into a hot frying pan and lower the tomatoes (finely chop them in advance, it is better to remove their skins). Place the chopped garlic and onion in a frying pan, mix and fry. Pass the nuts through a blender (you can grind them in a mortar), grate the carrots and add them to the roast. Simmer for 3 minutes and put the mixture into a saucepan. Salt, pepper, add boiled potatoes. It is necessary to cook over moderate heat so as not to boil. Let it cook for 15 minutes with the lid closed. After turning off the fire, add the greens.

These are the indescribably simple and delicious recipes for lean kharcho soup, prepared at home. We are waiting for your explanations after preparing the dish. Bon appetit everyone.

Lenten kharcho

Lent is just around the corner. Well, during Shrovetide Week, according to custom, people no longer eat meat. The recipe I had once found was exactly what was needed. I tried it and was pleasantly surprised. It turns out that kharcho without meat can be delicious!

Ingredients for Lenten Kharcho:

• Potatoes - 3-4 pcs.
• Carrots - 1-2 pcs.
• Onions - 1-2 pcs
• Garlic - 4-5 teeth.
• Tomato paste - 0.5 cup.
• Vegetable oil - 0.3 cup.
• Bay leaf - 1-2 pcs
• Khmeli-suneli
• Red hot pepper (ground)
• Salt
• Cinnamon
• Parsley (root)
• Allspice
• Basil
• Rice - 0.5 cups.
• Walnuts - 0.5 cup.
• Greens (I only had parsley)

Number of servings: 4

Nutritional and energy value:

Recipe for Lenten Kharcho:

Finely chop the onion.
Finely chop the carrots or cut them into three on a large grater.
Cut the garlic into slices (set aside 1-2 cloves for now).

Boil the potatoes in their skins, peel and cut into cubes.
Chop the greens.

Heat the vegetable oil (in a frying pan or directly in a saucepan - I did it in a cauldron) and fry the tomato paste for 5 -7 minutes.
Add onion and garlic and fry until half cooked.

Add carrots, crushed nuts, spices - everything to taste.
A pinch of cinnamon is a MUST. By the way, I didn’t have parsley root, so I did without it. Fry everything together for another 3-5 minutes.

Add 2 -2.5 liters of boiling water.
Add rice and cook until rice is done. Test for salt and spices. Add potatoes and let it boil.
Season with chopped herbs and crushed garlic. We insist for at least 30 minutes.

Writing takes a long time, but cooking takes a lot of time :):):)

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

How will it look?

Comments and reviews

• All
• Prescription questions
• Reviews

December 8, 2009 Isis #

November 30, 2009 guga #

October 29, 2009 Tetula #

March 1, 2009 Dashachka2 #

March 2, 2009 JessyBri # (recipe creator)

March 1, 2009 tat70 #

March 2, 2009 JessyBri # (recipe creator)

February 28, 2009 slavulja #

March 1, 2009 JessyBri # (recipe creator)

February 28, 2009 simplyVika #

March 1, 2009 JessyBri # (recipe creator)

February 28, 2009 mishiel #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 Chipolilinka #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 mikchalich #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 KoshurAnya #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 Miss #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 alexeeva_olga #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 Yashkin's daughter #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 timoxa #

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 JessyBri # (recipe creator)

February 28, 2009 tata55 #

February 28, 2009 JessyBri # (recipe creator)

Leave a comment or review about the recipe

Register, or log in if you have already registered.

You will be able to log into the website without registering or entering a password by using your own account on the following websites:

Lenten kharcho

Option 1: Traditional recipe for lean kharcho

Kharcho without meat is a fragrant and tasty soup with a constant Georgian flavor. Somewhat less spices are used, and the often used Tkemali sauce is less common. The smell of the soup is mainly given by garlic and suneli hops, and, obviously, even lean kharcho cannot do without greens - they are especially revered in the Caucasus.

Ingredients:

• exactly half a glass of snow-white, large rice and nuts;
• three potatoes;
• half a glass of tomato paste and a third of vegetable oil;
• half a head of garlic;
• parsley root;
• two small carrots and onions;
• bay leaf, cinnamon, suneli hops, aromatic and hot pepper - a little of everything;
• half a spoon of dried basil;
• a handful of chopped parsley.

Step-by-step recipe for lean kharcho

Peel onions, garlic and carrots. Set aside two garlic cloves, chop everything else as finely as possible and into various containers, you can grate the carrots. Boil the potatoes in their skins, cool, peel and cut into one and a half centimeter cubes.

Heat the oil in a cauldron or cauldron without a covering, add the tomato and sauté over low heat for about 5 minutes. Add onion and garlic, heat until half cooked, add spices (a little of all, one bay leaf), stir, add chopped nuts and carrots, grated parsley root. In the same mode, warm up for three minutes.

Remove from heat, let cool slightly and pour in 2.2 liters of boiling water, return to moderate heat and add washed and slightly dried rice. Cook at a gentle simmer until the rice is ready, take a sample, add salt if necessary and add a little spice. Add the potatoes, and after boiling, season with chopped herbs and previously set aside garlic. Let it sit for half an hour or longer, cover the cauldron with a lid and wrap it in a not very thick cloth (A collection of different and interacting tissues form organs) .

Option 2: A quick recipe for fragrant Lenten kharcho

The same products, the development is practically unchanged - in truth, it is almost impossible to speed up the production of such an ordinary soup. The proposed recipe does not contain potatoes, this allows you to save up to a quarter of an hour, but the soup is not so satisfying. But it is not bad as the first course preceding a large meal.

Ingredients:

• one and a half glasses of nuts and half of large rice;
• two large snow-white onions;
• a third of a head of garlic;
• equal parts peppercorns, black and aromatic - only half a teaspoon;
• three tablespoons of fragrant oil and two of thick tomato;
• medium bunch of parsley;
• seven spoons of Tkemali sauce and one khmeli-suneli seasoning;
• two pinches of the consistency of fragrant peppers and a spoonful of salt, coarsely ground.

How to quickly cook lean kharcho

Grind the nuts using any suitable method: in a blender, mortar, just in a bag, or rolled with a rolling pin. Peel and finely chop the onion, sauté in 2 tablespoons of oil until lightly browned. Fill a two-liter saucepan with water to the top, then take two glasses and put it on high heat.

Place nuts and chopped herbs, half of the grated garlic and spices, and onion saute into boiling water. Lightly crush the peppercorns in a mortar or by squeezing them with your palm between 2 flat tablespoons. Place the onion in a saucepan, add the rest of the oil into the frying pan and heat the tomato with both types of peppercorns in it.

Place the washed rice in the pan, count 20 minutes from boiling, but just in case, check the readiness of the cereal after a quarter of an hour. Add the tomato sauté to the rice that has boiled almost until ready, season with tkemali, salt, add the rest of the garlic, sprinkle with herbs. Kharcho is infused in different ways; for quick recipes, it is enough to keep the soup covered for a quarter of an hour, or serve immediately.

Option 3: Lenten mushroom kharcho with adjika

Mushroom soups are found in, perhaps, all state kitchens, which is facilitated by both the availability of these goods and their wonderful taste characteristics. It’s enough to add a handful of mushrooms to any soup, and its title is immediately decorated with the words “special”, “fragrant”, “nourishing”.

Ingredients:

• 100 grams of rice cereal;
• 50 gr. dried mushrooms;
• two medium-sized onions;
• a spoonful of mild homemade adjika and three tomato;
• vegetable oil;
• bay leaf, suneli hops, three pinches of pepper;
• large salt, a handful of parsley, a spoonful of chopped garlic.

How to cook

Place the sorted mushrooms in a saucepan and pour one and a half liters of hot water for two hours. When they become soft, cut into small, half-centimeter wide strips. Strain the water, remove any small debris, and bring to a boil in the same container.

Wash the rice a couple of times while the mushrooms are steaming. Throw it in the water without removing it from the colander - let it swell slightly too. Before cooking, strain the water, lightly pressing the cereal with your palm.

Heat the oil, fry the chopped onion until golden brown, add the tomato and adjika to it, stir, add salt and pepper. Turn off the heat, let cool slightly and add to almost cooked rice.

After cooking the rice until tender, season the soup with the rest of the spices and salt, taking a sample. If desired, just before turning off, sprinkle with chopped herbs - onion, parsley, cilantro.

Option 4: Lenten kharcho with barley and pickles

Cucumbers are better suited for barrel pickling, just be sure to squeeze them a little. Do not pour out the brine; you can season the soup with it before turning it off, if you think there is such a need.

Ingredients:

• medium sized potato;
• pearl barley - half a glass, dry;
• two small onions and two pickles;
• 50 grams of celery;
• a spoon of Tkemali and two of sunflower oil;
• dessert spoon of chopped garlic;
• suneli hops, coriander, bay leaf, pepper, cloves - a little of everything, for aroma

Step by step recipe

Sort out the grains and add water for three hours, changing them at least twice. An alternative is to steam it with boiling water in a thermos for this time, but then it will cook a little faster.

Bring one and a half liters of water to a boil, lower the onion and carrots - peeled and cut from one side to the middle. Boil with half a spoonful of salt for about half an hour, remove and discard the vegetables.

Place peeled and finely chopped potatoes, celery and carrots into rapidly boiling water. Drain all the liquid from the pearl barley, regardless of how it was soaked, put it in re-boiled water, add about a third of the garlic. Stir, reduce temperature, cover, leaving a small gap, with a lid.

Finely chop the second onion, sauté with oil until the matte color is lost, add tkemali, sprinkle with cloves and coriander. Simmer for 5 minutes, add grated cucumbers and continue heating for the same amount of time.

Fill the finished roast with broth, stir and return to the pan. Add all the remaining spices, taste and add salt. Simmer under the lid for about 10 minutes. Greens - to taste, add before turning off or serve separately.

Option 5: Lenten kharcho with prunes and rice

Prunes give kharcho a gorgeous smell and a subtle taste. You should not use smoked ones; first add just one of these berries; they have a powerful taste and, in combination with spices, the soup may seem too strong. Adjika for kharcho must consist of tomatoes, peppers (Bulgarian and hot), garlic and salt. If you use a store-bought, spicy one, add little by little at the end of production, mix and taste.

Ingredients:

• a third of a glass of rice and half of tomato paste;
• 100 grams of good, not bitter prunes;
• one potato;
• two large onions and a head of garlic;
• suneli hops, peppercorns, homemade adjika;
• parsley, cilantro and dill, chopped - only half a glass.

How to cook

Wash the prunes; if they are a little dry, soak them in boiling water for a quarter of an hour, rinse them again and cut them into thin slices. Wash the rice in a colander twice, place it under running water for a few seconds and place it in a bowl of water. Soak while you complete the next steps.

Sauté the onion, cut into small narrow strips (quarters or eighths of rings), until lightly golden and add the tomato to it. Heat for another 5 minutes and add salt.

Peel the potatoes, cut into very small cubes and cook in a liter of water for 5 minutes, together with the prunes. Place the rice in the pan and after a quarter of an hour add the frying mixture.

After boiling for another three minutes, add spices to the vegetable broth, season with herbs and, after a minute, turn off.

Lenten soup kharcho without meat with potatoes

Cuisine: homemade Servings: 4 55 hours

1. Ingredients (6 servings):
   1. Recipe for making meatless kharcho soup at home:

Ingredients (6 servings):

• rice – 120 gr;
• onions – 3 pcs.;
• bay leaf - to taste;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• reddish pepper (ground) - to taste;
• garlic - 3 cloves;
• tomato paste – 4 tbsp. spoons (can be replaced with pomegranate juice or tkemali sauce);
• basil - to taste;
• allspice - to taste;
• walnuts – 100 g;
• cinnamon - to taste;
• khmeli-suneli - to taste;
• greens - to taste;
• vegetable oil – 2 tbsp. spoons.

Recipe for making meatless kharcho soup at home:

Let's prepare vegetables for kharcho.
Boil potatoes in their jackets. To do this, it is best to choose potatoes of a similar size so that they cook moderately and immediately. Wash the potatoes and place them in cool salted water until it covers it one hundred percent. Bring water to a boil over high heat, reduce heat and simmer for 20 minutes until tender. We check the readiness of the potatoes using a knife or fork (it should just go into the potatoes).

Cool the potatoes in their jackets (or simply add cool water to speed up the process), peel and cut into cubes.
We clean the fresh carrots and cut them into small cubes. Peel the onions and also cut them into small cubes. We do the same with garlic and herbs - chop everything. The nuts need to be crushed;

Heat a saucepan and fry the tomato paste in vegetable oil for 5-7 minutes. Add cooked onion and garlic, fry for 3-4 minutes. until half cooked.

Then add nuts, spices and carrots to the saucepan and continue frying for another 5 minutes.
Pour 2-3 liters of boiling water and add rice. Cook for 15-20 minutes until the rice is completely cooked.

Add the chopped potatoes and bring the soup to a boil.
After this, remove from heat. Place the freshest herbs and garlic in a saucepan and let the soup brew for at least 30 minutes.

Lenten soup kharcho is ready. The soup turns out tasty, satisfying and healthy. And most importantly, the process of making lean kharcho soup is very easy and quick!
Watch the video on how to cook vegetarian (lenten) meatless kharcho soup with potatoes