Lenten soup kharcho

Lenten soup kharcho


  • 0.25 kg of rice
  • 2 bulbs
  • carrot root
  • 2 cloves of garlic
  • 0.60 kg of ripe tomatoes
  • 1 tbsp tomato paste
  • 2 tablespoons tkemali sauce
  • 1 Bay leaf
  • 1 bunch of greens
  • 2 tbsp spice Khmeli-suneli
  • hot pepper
  • vegetable oil
  • salt
  • ½ Cup of crushed walnuts

Method of preparation

  • Peel the onion and carrots, then wash and finely shred.
  • Tomatoes pour over boiling water to skin them. The tomatoes are finely chopped.
  • In a saucepan with a thick bottom or cauldron to spasserovat carrots and onions, then pour drinking water and boil. Add the washed rice grits and cook until done.
  • When rice is cooked, add remaining ingredients: crushed tomatoes, sauce tkemali, tomato paste (diluted with water), pounded garlic and walnuts, table salt, hot pepper, spices, chopped greens and let the soup to simmer for a further 5 minutes. Let the soup kharcho brew.
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