Hearty Pork Kharcho Soup with Rice

Fragrant, bright, very filling and tasty. On every day. Classic pork kharcho soup with rice is a variation of the famous Georgian soup. Appetizing and rich, it will be an excellent first course for lunch. Kharcho soup turns out spicy, tasty, with a nutty note and garlic aroma.
cook time: 1h
Isla Thatcher
Hearty Pork Kharcho Soup with Rice

Nutrition Facts (per serving)

88
Calories
7g
Fat
4g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Tomatoes 1 pc
Salt to taste
Cilantro, coriander to taste
Water 1 l
Walnuts 2 tbsp
Tomato paste 1 tsp
Carrot 0.5 pc
Bulb onions 1 pc
Pork 200 g
Khmeli-suneli 1 tsp
Sunflower oil 3 tbsp
Round rice 50 g

Recipe instructions

Step 1

Step 1
How to cook classic pork kharcho soup with rice? Prepare all the necessary ingredients.

Step 2

Step 2
Rinse the pork, place in a saucepan and cover with water. The amount of water is approximate and will depend on whether you want the soup thicker or thinner. Place the pan over medium heat and bring to a boil, skim off the foam and add coarsely chopped carrots, a piece of onion, and herb stems. Cook the broth with vegetables for about half an hour over low heat. After half an hour, remove and discard the vegetables, cut the meat into small cubes, and then return to the broth.

Step 3

Step 3
Fill the round rice with water, rinse well in several waters so that the starchy powder is washed off and the rice is crumbly. Place the rice in the broth with the chopped meat. Cook for about 10 minutes over low heat, adding salt to taste at the end.

Step 4

Step 4
Peel the onions and carrots, wash and cut into small cubes.

Step 5

Step 5
Heat the oil in a frying pan and make a dressing for the soup: first fry the onion until transparent, then add the carrots and simmer the vegetables with a small amount of broth for 5 minutes.

Step 6

Step 6
Add tomato paste and simmer the vegetables with it for another two minutes.

Step 7

Step 7
Make a cross-shaped cut on the tomato, then immerse it in boiling water for one minute and remove the skin. Cut the blanched tomato into small cubes and add to the dressing. Simmer the vegetables in a frying pan over low heat until the tomato is softened.

Step 8

Step 8
Wash the walnuts, peel the partitions and chop them in any way. I like the nuts to be felt, so I chop them finely with a knife without turning them into powder. Add nuts to kharcho.

Step 9

Step 9
Add tomato dressing and khmeli-suneli to the kharcho. Simmer for another 10 minutes on low heat.

Step 10

Step 10
Peel the garlic and pass it through a press, finely chop the cilantro and green onions. Set aside some greens to garnish the soup when serving. Add chopped garlic and herbs to the soup, stir and turn off the heat. Infuse the kharcho for 10 minutes under the lid.

Step 11

Step 11
Homemade pork kharcho is ready. Serve the soup hot with finely chopped cilantro. Bon appetit!

Additional rubrics

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