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Pork kharcho soup with rice

Pork Kharcho Soup with Rice

A great soup for lunch: aromatic, vibrant, and appetizing! Pork kharcho soup with rice is a wonderful take on the famous Georgian soup. Kharcho is a very appetizing, fragrant soup, made with spices, walnuts, and garlic. A must-have ingredient is coriander (cilantro), both dried and fresh. Khmeli-suneli is an excellent spicy addition to pork kharcho with rice. The soup turns out very rich, spicy, and delicious, with a wonderful nutty note and a garlicky aroma.

naniki

Recipe author

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Composition / ingredients

Servings:

Pork

200

Short-grain rice

Tomatoes

Onion

Tomato paste

Carrot

0.5

Water

Walnuts

Khmeli-suneli

Garlic

Sunflower oil

Salt

Cilantro / coriander

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 50 % 7 g

Carbohydrates 29 % 4 g

88 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

Step 1:

To make pork kharcho soup with rice, gather the ingredients from the list: pork, rice, carrot, onion, garlic, tomatoes, tomato paste, sunflower oil, walnuts, seasoning, cilantro, and salt.
Step 2:

Cover the pork with water (the amount is approximate and depends on whether you want a thick or thinner soup), bring it to a boil, skim off the foam, and add the coarsely chopped carrot, a piece of onion, and some herb stems. Simmer the broth with the aromatics for about half an hour over low heat. Remove and discard the aromatics, and cut the meat into small cubes.
Step 3:

Cover the short-grain rice with water and rinse it well through several changes of water, so the starchy dust washes off and the rice cooks up fluffy. After 30 minutes, add the rice to the broth. Cook at a gentle boil, and salt to taste at the end.
Step 4:

Dice the onion and carrot.
Step 5:

Heat the oil and make the soup base: first sauté the onion until translucent, then add the carrot and let it stew with a little broth.
Step 6:

Add the tomato paste and let it cook a little with the vegetables.
Step 7:

Dunk the tomato in boiling water and remove the skin. Cut the tomato into small cubes. Add it to the base and simmer until the tomato breaks down.
Step 8:

Rinse the walnuts, pick out the membranes, and chop them however you like. I like to feel the nuts, so I chop them finely with a knife rather than grinding them to a powder. Add the nuts to the kharcho.
Step 9:

Stir the tomato base and the khmeli-suneli into the kharcho. Simmer for another 10 minutes over low heat.
Step 10:

Peel the garlic and crush it with a garlic press, and finely chop the cilantro and green onion. Stir them into the soup and turn off the stove. Let the kharcho rest, covered, for about 10 minutes.
Step 11:

Serve hot with finely chopped cilantro.

For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.
Important! Whether or not the recipe specifies an amount of water for the soup, it's best to go by your own preferences (whether you like a thick or a thinner soup), the size of your pot, and the ingredients you're using. Remember that the author has their own idea of how much meat, potatoes, grains, and other ingredients belong in the soup, which may not match yours. In practice this means that if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your taste. In time, like most experienced cooks, you'll be able to pour the water and add the ingredients by eye.