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Classic Chicken Kharcho with Tomato Paste and Cilantro

A rich, meaty soup for lunch — incredibly delicious! Kharcho, which originated in Georgia, has long been a favorite far beyond it. Let's make kharcho together and treat ourselves to a Georgian-style lunch!

rachelAuthor avatar
Recipe author
Classic chicken kharcho soup with tomato paste and coriander
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 4 g
Fats 38 % 5 g
Carbohydrates 31 % 4 g
76 kcal
GI: 67 / 33 / 0
  • Rinse the chicken (I usually use drumsticks), put it in a pot, cover with water, and bring to a boil. After the meat has cooked for 5 minutes, drain the broth and cover with fresh cold water (if the chicken is farm-raised, you can skip this). Cook the broth for about 20 minutes (don't forget to skim the foam), then add the aromatics: - the parsley stems and root, plus the cilantro (no need to chop); - the peeled carrot, cut into a couple of pieces; - a whole peeled onion; - the bay leaf and the allspice. Simmer the broth over low heat for half an hour, then remove all the vegetables, herbs, and meat, and strain it through a sieve. Return the strained broth to the heat, bring it to a boil, and add the peeled, cut-up potatoes. After about 15 minutes, add the thoroughly rinsed rice (rinse several times, until the water runs clear) and cook for 20 minutes. Meanwhile, peel the onion, dice it small, and sauté it in vegetable oil for 5 minutes. Then add the chicken (pull the meat off the bones and cut it into small pieces first), and cook for another 2 minutes, stirring. Season the sauté with the spices: khmeli-suneli, coriander, red and black pepper, paprika, plus the tomato paste, and of course salt. Scald the tomatoes with boiling water, peel them, and blend them smooth. Add them to the skillet with the meat, pour in 1 cup of the broth, stir, and simmer, covered, for about 10 minutes. Five minutes before the rice is done, add the contents of the skillet to the broth, along with the chopped walnuts and tkemali sauce, press in the garlic, and season with salt to taste. Let the kharcho rest for 15–20 minutes, then serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hops-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Paprika - 289  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Parsley root - 49  kcal/100g
  • Tkemali - 418  kcal/100g
  • Allspice - 263  kcal/100g

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