Spicy Chicken Kharcho Soup with Rice and Potatoes

Very filling, very spicy, very tasty, very light! Kharcho with chicken, rice and potatoes is a simple thick Georgian soup with lots of spices. It whets the appetite with just its smell. Once you make it once, youʼll be making it all the time! Instead of chicken, you can use any meat or mushrooms.
cook time: 2h
Ava Prescott
Spicy Chicken Kharcho Soup with Rice and Potatoes

Nutrition Facts (per serving)

82
Calories
6g
Fat
4g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 2 pc
Garlic 3 clove
Tomatoes 3 pc
Salt to taste
Ground coriander 1 tbsp
Lemon juice (or tkemali) 2 tbsp
Water 3 l
Rice 100 g
Walnuts 80 g
Potato 200 g
Bay leaf 3 pc
Tomato paste 2 tbsp
Parsley 30 g
Carrot 1 pc
Vegetable oil 3 tbsp
Paprika 1 tbsp
Khmeli-suneli 1 tbsp
Chicken 1 kg
Allspice 6 pc
Green cilantro 30 g

Recipe instructions

Step 1

Step 1
How to cook kharcho soup with chicken, rice and potatoes? First, prepare the products according to the list. You can replace the chicken with another type of meat to suit your taste. You can take the chicken with the bone or just fillet. With bones the broth will be richer, with fillets it will be more dietary.

Step 2

Step 2
Cut the chicken into large pieces. Boil 3 liters of water in a saucepan. Place the chicken. Bring to a boil over high heat, skimming off any foam.

Step 3

Step 3
Wash the greens, separate the leaves from the branches. Chop the leaves.

Step 4

Step 4
Peel the carrots and chop coarsely.

Step 5

Step 5
Add one whole peeled onion, carrots, cilantro and parsley stems, bay leaves and allspice peas to the boiling broth. Cook at low simmer for about 40-50 minutes.

Step 6

Step 6
While the chicken is cooking, prepare the remaining vegetables. Peel the potatoes and cut into medium cubes.

Step 7

Step 7
Peel the tomatoes and cut into small cubes.

Step 8

Step 8
Cut the second onion into cubes.

Step 9

Step 9
Finely chop the walnuts.

Step 10

Step 10
Also finely chop the garlic or pass it through a press.

Step 11

Step 11
Remove the meat from the broth, separate from the bones, if any, and cut into small pieces.

Step 12

Step 12
Strain the broth and return to medium heat. Add the potatoes and rice and bring the broth back to a boil. Cook it, stirring, for 15 minutes.

Step 13

Step 13
While the rice is cooking, heat the vegetable oil in a frying pan over medium heat. Fry the onion for about 5 minutes.

Step 14

Step 14
Add chicken pieces. Fry, stirring, 2 minutes.

Step 15

Step 15
Add chopped tomatoes, tomato paste, coriander, suneli hops and salt. If necessary, add a little broth from the pan. Simmer, stirring, for 8-10 minutes.

Step 16

Step 16
Transfer the roast into a saucepan. Then add lemon juice (or tkemali), walnuts and remaining spices. Stir and bring Georgian soup to a boil again

Step 17

Step 17
Remove the pan from the heat. Add chopped garlic and herbs.

Step 18

Step 18
Cover the pot and let the soup sit for 10 minutes before serving. Bon appetit!

Additional rubrics

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