Kharcho soup is a national dish of Georgian cuisine. In the traditional version, it is cooked exclusively from beef. But today there are quite a few interpretations of it, when the broth is prepared from lamb, chicken and other types of meat.
Today we are preparing kharcho with chicken - an easier and more dietary option. This soup always has a pronounced spicy taste due to a large number of different spices, the main of which is khmeli-suneli. It also contains walnuts, which is quite unusual for first courses. The soup is very rich and thick.
Ingredients:
Chicken drumsticks - 400 gr.
Round rice - 150 gr.
Water - 2.5 liters.
Bulb onions - 1 pc.
Carrots - 1 pc.
Vegetable oil - 2 tbsp.
Walnuts - 30 gr.
Tomato sauce - 3 tablespoons
Salcha pepper - 1 tbsp
Parsley - 20 gr.
Lemon - ⅓ part
Bay leaf - 2 pcs.
Salt to taste
Allspice peas - 10 pcs.
Ground coriander - 1 tsp
Hops-suneli - 3 tsp
Paprika - 2 tsp
How to cook:
1. Place a saucepan of a suitable size on the stove, pour in the required amount of filtered water, put the chicken drumsticks, which were previously washed, inside. After boiling, add peppercorns, laurel leaves and thoroughly washed parsley roots to the broth, add salt to taste. Cook the meat on minimal heat for the next 10 minutes.
2. Peel potato tubers, cut into cubes or medium-sized strips.
3. After a while, remove the meat from the broth, loading potato slices instead. Rinse the rice, drain the muddy water several times, then send it to the container. Cook cereals and potatoes together until tender.
4. At the same time, peel the rest of the root vegetables from the top layer. Grate the carrots on a coarse grater, cut the onion into small squares.
5. Place a pan with the amount of vegetable oil on the hotplate, load the vegetables. Saute them for the next 2 minutes until tender, stirring occasionally.
6. Cool the chicken. Separate the loin from the bone and cut into small segments, then place in a frying pan for a vegetable sauté. Cook the meat and vegetables for another 2 minutes.
7. After that, add the tomato sauce and salchu, add the set of spices indicated in the list of ingredients. To distribute the paste better, pour a little water into the pan and stir.
8. Grind the kernels in a coffee grinder, in a blender bowl or in a regular mortar into nut crumbs. Pour it into the main composition. Simmer the mixture over low heat, covered for about 3 minutes.
9. When the potatoes and rice are cooked through, transfer the contents of the pan to the pot. Chop the greens, add to the soup at the very end. Taste the kharcho, add the missing spices if necessary. Toss in a few lemon rings, boil and remove from heat.
Leave chicken kharcho soup with rice under the lid for about 10 minutes, then pour into plates.
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