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Soup kharcho on chicken broth with potatoes and rice

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Kitchen Georgian
Calorie content 100.5 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 4.4 gr.
Fats * 5.5 gr.
Carbohydrates* 16.2 g
* per 100 gr. product
Soup kharcho on chicken broth with potatoes and rice
Content

Kharcho soup is an invention of Georgian cuisine, which is used in many countries of the world, adapting it to your taste. Traditional Georgian soup is cooked with lamb, hot pepper, tkemali or adjika. Your attention is invited to Kharcho soup with chicken, potatoes and rice.

Ingredients

Cooking process

step 1 out of 8
First, you need to cook chicken broth. To do this, rinse the chicken pieces (you can take any, but with chicken breast the broth turns out to be less rich), peel them from the skin, add water (for the first broth, 2 liters are enough) and bring to a boil on the stove. As soon as the broth boils, it must be drained, the pan must be washed. Pour 3 liters of water again, add salt, bay leaf and cook the chicken until tender. After the chicken is cooked, take it out, cool and cut into pieces, having previously separated it from the bones.
step 2 out of 8
Pour the vegetable seasoning into the chicken broth and add the washed rice.
step 3 out of 8
Peel the onions, garlic, carrots and cut into slices. Fry in vegetable oil.
step 4 out of 8
During frying add a piece of butter and tomato paste. You can replace tomato paste with ketchup, canned tomatoes in their own juice, or fresh tomatoes, previously chopped. Mix everything well and cook for another 10 minutes.
step 5 out of 8
While frying is cooking, add small cubed potatoes to the broth.
step 6 out of 8
Transfer the frying from the pan to the pan. Stir and cook until rice and potatoes are cooked (approximately 10-15 minutes, time depends on the type of potato you are using).
step 7 out of 8
At the end, add chopped chicken and herbs as desired (you can use both fresh and frozen greens). Mix well again and cook for another 10 minutes.
step 8 out of 8
Kharcho soup is ready. It remains to pour it into plates and, if desired, add finely chopped garlic, tkemali or adjika.
Bon Appetit!

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