Lenten kharcho soup - delicious and without meat! Recipes for fragrant lean kharcho soup with rice, tomatoes, adjika, basil, nuts. Lenten kharcho soup without meat with potatoes Kharcho soup on the water without meat

You can’t cook on meat broth or beef during fasting days. A great option for fasting would be a dish like kharcho soup. Try fragrant and satisfying, and not least low-calorie kharcho soup. It is cooked in vegetable broth, rice, vegetables, tomato paste are added. Mandatory ingredients are various herbs, spices, garlic. Some recipes include potatoes. Nuts are added for a refined taste. The recipes are easy to make at home. There are many variations of recipes - classic, traditional kharcho. This dish will be very useful for those who are fasting.

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

Classic kharcho soup recipe

An interesting version of kharcho with the addition of cinnamon.

Ingredients:

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

Prepare vegetables - finely chop the onion, grate the carrots, cut the garlic into small pieces. Save 1 clove for later. Boil the potatoes in advance, do not remove the peel. Simmer the tomato paste (sauce) in a saucepan, then add the garlic and onion, and continue to simmer for a few minutes. Last add walnuts and spices. And most importantly, a pinch of cinnamon. Fry for 5 minutes, stirring well. When the roast is ready, pour in 3 liters of boiling water (can be replaced with vegetable broth). Let it boil until the rice is cooked. Next, add boiled potatoes and turn off after boiling. Add chopped herbs and crushed garlic to the finished soup. Bon appetit!

Lenten kharcho

One of the delicious homemade recipes for lean kharcho. The thick consistency of the dish resembles a stew. The soup turns out nutritious, you will lick your fingers.

Ingredients:

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

Before cooking, soak the rice in warm water. Pour water into a saucepan and put on fire. Before the water boils, prepare the vegetables. Peeled potatoes cut into small cubes. Grind onion with garlic. Pour boiling water over the tomatoes to make it easier to peel later. Cut peeled tomatoes into squares.

First, fry the onion in vegetable oil. As soon as it becomes golden in color, add one part of the tomato. Simmer covered for 4-5 minutes.

We look if the water boils, then we fall asleep rice, lower the potatoes and tomatoes that we set aside. Stir the contents of the pot. When the potatoes are cooked, you can send frying to the pan. Salt the contents, add spices. The soup will be ready in 12 minutes. Chop the herbs and garlic into the finished soup. You should not eat right away, let it stand for a while.

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

In the modern world, various appliances have been invented for comfortable cooking. A slow cooker is a necessary item in the kitchen, especially when you do not have extra time to spin at 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 size), a handful of peeled walnuts, a couple of spoons of sauce or tomato paste, a bunch of herbs, hot red pepper, suneli hops, salt, garlic, refined oil.

If you like when the onion is dissolved in the broth, then chop it in a blender. Otherwise, chop finely. Pour the washed rice, onion, chopped nuts, salt and parsley into the slow cooker. Don't forget to add the pasta and sunelli hops. For a richer taste, you can add some dried tomatoes. Pour the contents of the bowl with vegetable broth. If it is not, then boiling water. Mix the contents of the bowl, pour a little vegetable oil for taste.

We cook lean kharcho for 10-12 minutes. Open the lid of the multicooker, add chopped greens and garlic.

Traditionally, it is cooked on fire, but this recipe for kharcho lean soup will definitely please you.

Kharcho soup recipe without meat with nuts with photo

There are many recipes for preparing a Georgian dish without meat. This option is so simple that even a novice in the kitchen can handle it.

Products:

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

Pour rice with boiling water and steam the multicooker containers for about 13 minutes. Pour oil into a hot frying pan and lower the tomatoes (finely chop them beforehand, it is better to remove the peel from them). We send the chopped garlic and onion to the pan, mix and fry. We pass nuts through a blender (you can grind in a mortar), three carrots on a grater and add to the roast. Simmer for 3 minutes and put the mass into a saucepan. Salt, pepper, add boiled potatoes. You need to cook on moderate heat so that it does not boil. Let it cook for 15 minutes with the lid closed. After turning off the fire, we fall asleep greens.

These are incredibly simple and delicious recipes for lean kharcho soup prepared at home. We look forward to your comments after cooking. Bon appetit to all.

Many experienced housewives know that during the fast prescribed by the church, it is not at all necessary to eat monotonously, being afraid to include forbidden foods in delicious dishes.

You can only slightly change the recipe and eat your favorite dishes, and with the right approach, such modifications will practically not affect the taste of the finished dish.

Do you like kharcho soup? Do not give up hearty, fragrant hot - cook lean kharcho soup!

Lenten kharcho soup - general principles of preparation

Perhaps the only drawback of lean meals is that they do not contain proteins and fats, but are rich in carbohydrates. To fill this gap, you just need to cook passerovka in vegetable oil. Legumes, some varieties of rice and mushrooms will help replenish protein.

Since lean soup is prepared without meat, we will cook the dish in vegetable broth. For satiety, as in any kharcho soup, add rice. It is best to refrain from using parboiled rice, opt for polished white varieties or unpolished browns. To remove excess gluten, the cereal should be thoroughly washed and left for an hour or two in cold water.

For that very taste, we use a spicy-sour base - tklapi sauce, or replace this ingredient with lemon or pomegranate juice, adjika, tomato paste, tkemali sauce.

From vegetables we traditionally use onions, tomatoes, garlic. Additionally, you can add carrots, potatoes.

For a special flavor, we use spices, herbs, roots and a lot of fresh herbs. For an unusual taste - walnuts.

1. Lenten kharcho soup: a classic recipe

Ingredients:

Rice groats - 125 g;

Potatoes boiled in their skins - 3 pcs.;

3 onions;

1 carrot;

3 cloves of garlic;

Walnuts without shell - 125 g;

Tomato - 125 g;

70 ml of sunflower oil;

Suneli hops - 20 g;

Lavrushka - 2 sheets;

Allspice - 2 peas;

parsley root;

Black and red peppers - 10 g;

2 green sprigs of parsley;

2.5 liters of filtered water.

Cooking method:

1. Put clean rice in an enameled pan, pour boiling water and boil for 15 minutes.

2. We heat the pan with oil, put the tomato on it and fry for several minutes, add the garlic and onion peeled and chopped into thin plastics - fine crumbs, fry everything for another 3 minutes.

3. Add walnuts, passed through a blender and carrots, cut into thin strips, to the onion and garlic in a pan, fry with frequent stirring.

4. Spread the fried vegetables with nuts in rice, add salt, stir thoroughly and lay the boiled potatoes without peel. Boil the soup for a few more minutes over moderate heat.

5. Wash parsley, dry and chop with a knife.

6. Remove the well-cooked soup from the heat, pour in the chopped greens.

7. Leave the soup for 40 minutes, for insisting and pour into portioned plates.

2. Lenten kharcho soup with tomatoes

Ingredients:

Round grain rice - half a glass;

2 onions;

1 carrot;

4 cloves of garlic;

2 very ripe tomatoes;

Tomato - 50 g;

Tkemali sauce - 100 g;

1 leaf of lavrushka;

1 bunch of fresh parsley;

Seasoning hops-suneli - 20 g;

Red pepper - 10 g;

3 art. tablespoons of vegetable oil;

Salt - 10 g;

100 g walnuts.

Cooking method:

1. Onion and carrot cut into small cubes.

2. Pour hot water over the tomatoes, peel and chop.

3. Fry onions and carrots in a cast iron pan for 10 minutes, fill them with water and boil.

4. Put the washed rice to the onions and carrots and cook until it is completely softened.

5. After the rice is fully cooked, lay the tomatoes, tkemali sauce, tomato with a little water, finely chopped garlic and chopped walnuts, add some salt, add red pepper and finely chopped parsley leaves, boil for 5 minutes.

6. We remove the finished lean soup kharcho with tomatoes from the heat and insist.

7. Serve on the table, spilling on plates, sprinkled with fresh herbs.

3. Lenten kharcho soup with dry adjika

Ingredients:

2 liters of purified water;

4 medium potatoes;

Rice - half a glass;

0.5 bunch of green parsley and onions;

1 carrot;

1 onion;

Garlic - 3 cloves;

Tomato - half a glass;

2 tbsp. spoons of sunflower oil;

Adjika spicy powder - 50 g;

Salt - on the tip of a teaspoon.

Cooking method:

1. Pour water into a deep enameled container, boil over moderate heat.

2. In a pot of boiling water, put washed rice, potatoes, cut into medium cubes, cook for 25 minutes.

3. Cut the greens finely.

4. In a frying pan heated with oil, fry the grated carrots and the onion, chopped into small chips, for 2 minutes over low heat.

5. Put a tomato to the vegetables, pour a little broth from potatoes and rice, stir. Add any spicy seasoning and pour adjika, stir well. You can also add a little red and black ground pepper, simmer for 5 minutes.

6. Put all the vegetables in a saucepan with rice and potatoes.

7. After the potatoes are fully cooked, add finely chopped greens.

8. At the same time, lay the chopped garlic, add some salt and bring to a boil.

9. After boiling, remove the soup from the heat, leave for 30 minutes and pour into bowls.

4. Lenten soup kharcho spicy at home

Ingredients:

Round grain rice - 250 g;

1 onion;

Walnut kernels - 250 g;

Half a chili pepper;

Tomato - 2 tbsp. spoons;

Tkemali sauce - 4 tbsp. spoons;

Sunflower oil - 30 ml;

Seasonings hops-suneli and utsko-suneli - 10 g each;

Half a bunch of cilantro;

Garlic - 5 cloves;

Salt - 10 g;

Filtered water - 3 liters.

Cooking method:

1. Cut the onion into half rings and fry until slightly orange.

2. Put the tomato on the onion and simmer until the onion is completely red. Pour in the tkemali sauce.

3. Pour the washed rice into hot water and cook until half cooked. When bubbles appear in the rice, add a little salt and remove the scale.

4. After a few minutes of cooking rice, lay out the fried vegetables, pour out all the seasonings and chopped walnuts with a blender, finely chopped chili peppers, cook again for several minutes, turn off the heat.

5. After the soup is ready, add finely chopped garlic, close the lid and leave to infuse for half an hour.

5. Lean soup kharcho in a slow cooker

Ingredients:

Rice groats - half a glass;

1 potato;

1 head of onion;

1 carrot;

Tomato - 50 g;

Spice hops-suneli - 20 g;

Black and red pepper - half a teaspoon;

Salt - 10 g;

Filtered water - 2 l;

30 ml. sunflower oil;

Garlic - 3 cloves;

Half a bunch of parsley.

Cooking method:

1. Pour water into the capacity of the multicooker, set the device to the “soup” mode, bring the water to a boil.

2. Wash the rice with running water, peel the potatoes and cut into small cubes.

3. Put rice and potatoes in hot water, cook for 25 minutes.

4. In the meantime, cut the onion - into small crumbs, and carrots - on a medium grater.

5. Separately, fry the vegetables in a pan for 3 minutes, add the tomato and fry for another 5 minutes.

6. When the potatoes and rice are almost ready, lay the fried vegetables, pour the seasoning, red and black peppers, finely chopped garlic, put the slow cooker for another 7 minutes, close the container with a lid and boil.

7. Turn off the slow cooker, add chopped parsley and leave for 30 minutes.

8. Serve to the table.

6. Lenten kharcho soup with basil

Ingredients:

Rice groats - a little less than half a glass;

Potato - 2 tubers;

Onions - 2 heads;

50 g chopped garlic;

Tomato - 50 g;

30 ml of sunflower oil;

Dried basil - 20 g;

Walnuts - 150 g;

Red pepper, salt - half a teaspoon.

Cooking method:

1. We wash two potatoes, put them in a saucepan with water and cook until softened.

2. Remove the peel from boiled potatoes and cut into cubes.

3. Cut the peeled garlic into plastics.

4. Pour oil into a deep saucepan, put the tomato, warm it up a little over low heat until bubbles appear.

5. Put the onion to the tomato - fine crumbs, garlic and fry until they are ready.

6. Put the carrots in circles in the pan, chopped nuts, add some salt, pepper, you can add some more spicy seasoning, fry for a few minutes.

7. Pour the entire contents of the pan with two liters of water, put the washed rice and cook for 25 minutes.

8. When the rice is almost ready, lay the potatoes.

9. Remove the pan from the heat, add basil, parsley and leave for 30 minutes.

10. Serve to the table.

Lenten kharcho soup - tricks, tips

When using potatoes, the broth of kharcho lean soup often turns out to be cloudy, this can be avoided by boiling the potatoes in advance in their uniforms, or by holding the peeled potatoes for about half an hour in cold water.

The broth will turn out more fragrant and more beautiful if the onion is first fried in butter until golden brown.

To make lean kharcho soup more satisfying, make it thicker than regular soup.

To replenish the protein in the body during fasting, it is permissible to add beans, lentils, chickpeas to kharcho soup. It is advisable to soak these ingredients in advance, put them in the soup along with rice.

If you still lack the meat component, cook lean kharcho soup in mushroom broth.

Also, homemade crackers, pickled or salted vegetables, mushrooms served with the finished soup will give satiety.

Do not forget that kharcho soup has a special spiciness, so do not be afraid to add as many hot, spicy spices, garlic, chili as possible - these products are not prohibited in fasting.

Despite the fact that kharcho soup is often seasoned with sour cream before serving, this does not apply to a lean dish.

Step 1: prepare the potatoes.

First of all, prepare the potatoes. We wash the tubers under cold running water from the ground and any other contaminants. We shift them into a deep saucepan, fill it with plain water so that the liquid is above the level of the potatoes by at least 10 - 12 centimeters and put the container on the stove, turned on at a strong level. After boiling water, we fasten the level of the stove to medium temperature and cook the potatoes until fully cooked, this process will take about 20 - 25 minutes.

Step 2: Prepare the rest of the ingredients.

While the potatoes are cooking, prepare all the other ingredients that will be needed to make the soup. We take the right amount of walnuts, put them in a plastic bag, let the air out of it, close it with a zipper, grind the nuts with a rolling pin to pieces of arbitrary shape and an approximate diameter 7 to 8 millimeters and transfer them to a deep plate. We sort the rice, remove the damaged grains, transfer it to a colander with a fine mesh and rinse under cold running water from dust. Then leave the rice grains in a colander for 5 - 7 minutes, in order to glass excess liquid and then throw them into a deep plate.
Peel the onions, carrots, garlic, wash the vegetables under running water along with a bunch of fresh parsley, dry them with paper kitchen towels from excess moisture, then alternately put them on a cutting board and chop, onion in a cube with a diameter of up to 1 centimeters.
Carrots cut into rings up to a thickness of 5 millimeters and after straws.
Cut the garlic into pieces of arbitrary shape and with an approximate diameter of up to 5 – 7 millimeters.
Fresh parsley, shake over the sink from excess liquid and just chop finely. We lay out the cuts on separate deep plates. While the vegetables were being prepared, the potatoes were cooked, drain the water from the pan, holding it with a kitchen towel, put the potatoes on a plate and let them cool. After we remove the peel from it, put it on a cutting board, cut into cubes with a diameter of up to 3 – 4 centimeters and transfer back to a plate.
Pour the right amount of clean distilled water into the measuring cup and put the container on the kitchen table along with tomato paste, vegetable oil, salt and all the necessary spices that are indicated in the recipe.

Step 3: prepare lean kharcho.

We take a large cauldron, put it on the stove, turned on to the middle level, and pour the right amount of vegetable oil into it. When the fat is hot, very carefully add tomato paste to it and simmer it, stirring with a kitchen spatula for 2 - 3 minutes. After we introduce onions with carrots, and fry the vegetables until half cooked for 3 - 4 minutes. Then we put chopped walnuts and all the spices indicated in the ingredients in the cauldron. We continue to fry the ingredients of the soup 3 - 5 minutes and then fill them with the right amount of clean distilled water.
When the liquid comes to a boil, pour the washed rice into the cauldron, reduce the temperature of the stove to a level between small and medium and cook the grains until fully cooked for 15 - 20 minutes. Then add boiled potatoes to the cauldron.
We introduce chopped greens and cook the soup more 5 minutes.
After turning off the stove, cover the cauldron with a lid and let the soup brew. 7 - 10 minutes. After some time, we arm ourselves with a ladle, pour the soup into deep plates and serve it as the first hot dish for dinner.

Step 4: serve lean kharcho.

Lenten kharcho soup is served hot. You can supplement this yummy with lean mayonnaise based on apples, soy or starch. Also, if desired, before serving, each serving of soup can be sprinkled with chopped cilantro, parsley, dill, basil or green onions. It is pleasant to savor such a soup with a piece of lean rye bread or with lean rolls! Cook with love and enjoy delicious fast food! Bon appetit!

- - The spices indicated in this recipe can be supplemented with any other that are suitable for making soups, such as garlic powder, savory, sage and many others.

- - Instead of dried parsley root, you can use fresh, chopping it in the same way as carrots and stewing it together with all the vegetables before pouring water.

- - The amount of water can be adjusted from 2 to 3 liters, it all depends on how thick the soup you want to end up with.

- - Nuts can be chopped in any other way convenient for you, for example, in a blender.

Basic and interesting information about kharcho that has survived to this day:

• The history of the origin of the soup is shrouded in mystery. He appeared with the first settlers of Georgia, as soon as they climbed the mountain peaks and began to breed flocks of bulls. The latter served as the beginning of the preparation of the famous dish.
• We will make a reservation: we will prepare lean kharcho. In the original, it is cooked with the addition of beef on the bone. This is the fundamental ingredient.
• Don't make mistakes in pronunciation. You can't say soup-kharcho. Kharcho, by itself, means soup. For example, like borscht, cabbage soup, fish soup, etc.
• Unlike the unknown origin of kharcho in Georgia, the history of its origin in the USSR is quite interesting and accessible to the general public. It was first seen in the Kremlin dining room. Mikoyan Anastas Ivanovich did not like beef, the chefs personally prepared lamb dishes for him. Stalin didn't like it. After the statement of the commander-in-chief, only beef kharcho was served in the dining room. The taste quickly caught on and everyone liked it. Many in Russia now do not even suspect that it can be cooked in some other way.

Rice should be cooked by now. To it should be added our dressing and Tkemali sauce.

Finding Tkemali sauce is not easy either in small supermarkets or hypermarkets. The seasoning has a characteristic sour taste, due to the main ingredient - sour plums of cherry plum or tkemali varieties. If you can't find the sauce in stores, make your own.

Ingredients for Tkemali Sauce:

• 0.5 kg plums of the cherry plum or tkemali variety;
• 3 tbsp mint variety Ombalo;
• 1 bunch fresh green cilantro;
• 2 tbsp ground coriander;
• 0.5 tsp ground red pepper;
• 5-7 cloves of garlic;
• salt to taste.

sauce recipe

The main ingredients for the sauce are plums, mint, garlic and pepper. The rest can be both subtracted and added.

The drains must be washed. Pour water into a saucepan, place the berries there. Bring to a boil. Readiness is determined by cracked skin. Plums should be soft. Separate 1 glass of liquid. The rest can be drained.

Put the berries in a colander. We pass with a spoon. The pulp should separate from the skin and bones. Only the pulp is needed for the sauce. It must be placed in a bowl. Turn on the gas and bring to a boil, stirring constantly.

While the sauce is cooking, prepare the seasoning. Add mint and coriander and stir. Grind cilantro leaves in a blender. The resulting mass is added to the future Tkemali. Similarly, grind the garlic and pepper, add to the sauce. We mix. Salt. Simmer over low heat for 5 minutes.

Cook video with us:

Bon appetit!

Soup kharcho is a dish of the national cuisine of Georgia. A dish familiar and beloved since childhood. The article will talk a little about the history of this famous soup and describe in detail the preparation of kharcho without meat.

Soup of national Georgian cuisine was traditionally prepared from beef meat. A special plum broth called tkemali was taken as the basis. Now this is the name of the Georgian sauce for meat and fish. The soup is very hearty, rich and thick, with the addition of various spices, fresh garlic, suneli hops and hot peppers.

The peculiarity of this oldest Georgian soup is that only beef could be used for its cooking. Although lamb meat is also delicious to put in first courses.

In different regions of Georgia, kharcho was prepared in its own way. Somewhere they added pomegranate sauce, somewhere fresh ripe tomatoes or tomato paste.

Only three ingredients remained constant: rice, beef, and plum sauce.

Of course, modern kharcho soup is already far from the original recipe. It is boiled from various types of meat, plums and so many national spices are not added. They even prepare a lean soup, the recipe of which will be given below.

Lenten kharcho soup - recipe

Some of us fast or for other reasons do not eat meat. It doesn't matter, kharcho soup can be cooked without meat. You can not add a lot of spices and hot seasonings, then it will be quite adapted to the daily menu.

What you need:

• white rice - half a glass;
• potatoes - three pieces;
• onion - two pieces;
• carrots - one piece;
• garlic - three cloves;
• walnuts (peeled) - half a glass;
• tomato paste - half a glass;
• vegetable oil - a few tablespoons;
• hops-suneli spice - half a teaspoon;
• different fresh greens - several medium bunches;
• a mixture of peppers;
• laurel;
• allspice;
• purified water - about 2.6 liters.

The process of making kharcho soup at home is described below.

• Rinse the rice well in cold water several times. No need to grind the rice between your hands, so as not to violate its integrity. Then pour the cereal with hot water and cook for twenty minutes.
• Peel and chop the garlic, onion and carrot. Garlic - in circles, onions - in small sticks, carrots - in thin strips.
• In a cast iron skillet, heat the oil, put the tomato paste into it and simmer for about five minutes, stirring occasionally. Then add onions with garlic. Continue cooking for a few more minutes.
• Add walnuts (pre-chopped) and carrots to the resulting mixture. Fry for another three minutes. At the end, add spices and fry for another thirty seconds. The mixture must be stirred all the time.
• Pour "zazharka" into boiling rice. Salt to taste.
• Add the potatoes to the pan, cover everything with a lid and cook over low heat for about ten minutes. When the potatoes are ready, the soup is cooked.
• Cut greens into smaller pieces.
• Turn off the heat under the pot. Throw all the herbs and garlic into the soup.
• Leave kharcho to sweat under the lid for thirty minutes.

Lean soup - calorie content of about three hundred kcal per hundred grams.

The benefits of kharcho soup

Georgians are a people who are very sensitive to their traditions, including cuisine. They try to eat tasty and healthy, wholesome food. No wonder kharcho is prepared even in kindergartens and schools.

It has a lot of useful properties.

• Does not contain many calories.
• It has high saturation. If we compare a portion of kharcho and a portion of potatoes with meat, then the soup is much higher in satiety.
• Recommended for people with diseases of the gastrointestinal tract. But the recipe should remove spices and hot peppers.
• Contains a lot of vitamins and minerals, regulates metabolic processes.
• Contributes to the production of a normal amount of gastric juice.
• Accelerates blood exchange in the body.

Kharcho soup - video recipe