HARCHO soup without meat

Tomato-rice spicy soup Georgian cuisine is famous for its various spicy spices, they give the dish a richness and uniqueness. Soup "Harcho" is not an exception, it is the spices that form the character of soup, and not meat, so you can boldly take up the preparation of the dish, it will turn out to be very satisfying and saturated. You can make a mixture of spices yourself following the recommendations in the recipe or use ready-made mixtures (they are sold in supermarkets with the name for "Harcho"). Vegetarian Harcho cook very simply and quickly - the process does not take more than 30 minutes. Experiment with spices, herbs and soup density - it is these "three whales" that become strategic as a result of the dish.

Tomato-rice spicy soup Georgian cuisine is famous for its various spicy spices, they give the dish a richness and uniqueness. Soup "Harcho" is not an exception, it is the spices that form the character of soup, and not meat, so you can boldly take up the preparation of the dish, it will turn out to be very satisfying and saturated. You can make a mixture of spices yourself following the recommendations in the recipe or use ready-made mixtures (they are sold in supermarkets with the name for "Harcho"). Vegetarian Harcho cook very simply and quickly - the process does not take more than 30 minutes. Experiment with spices, herbs and soup density - it is these "three whales" that become strategic as a result of the dish.

Ingredients:

• Oil melted 50 g
• Tomatoes 3 pcs.
• Tomato paste 2 tbsp. l.
• Long grain rice 150 g
• Water 2 l
• Onions 1 pc.
• Barbaris 10 g
• Salt 3 tsp.
• Sugar 1 tbsp. l.
• Cilantro fresh 1 bunch
• Ground coriander 5 g
• Turmeric 5 g
• Paprika sweet ground 1 tsp.
• Basil dry 5 g
• Black pepper powder 5 g
• Fennel dried 4 g
• Ginger dry 5g
• Red pepper powder 3 g

Instructions

• Step 1 To prepare the vegetable, you need vegetable or melted butter, rice, tomatoes, tomato paste, onion, coriander, salt, sugar, water, as well as spices: barberry, red and black pepper, coriander, turmeric, fennel, ginger, paprika and basil .
• Step 2 To start, fry rice. Preliminary in the kettle boil 2 liters of water, as well as rinse and lightly dry the rice. Next, put the pot with a thick bottom on a slow fire, add oil, pour out the rice and fry until a light flavor of "fried seeds."
• Step 3 Then pour hot water, stir rice, reduce heat to minimum, cover and leave to cook rice for 15 minutes.
• Step 4 Meanwhile, blanch the tomatoes and cut into cubes.
• Step 5 Cilantro and onions finely chopped.
• Step 6 Add a tablespoon of oil to the frying pan, first fry the onion until golden, then add the remaining spices and fry for a few more seconds until the spices reveal the fragrance.
• Step 7 Then add the tomatoes and tomato paste, mix, cover and leave for 5 minutes to cook over low heat.
• Step 8 Combine rice and tomatoes with spices, add cilantro, salt, sugar and mix.
• Step 9 If necessary, add water, to bring to the desired consistency, cover with a lid and leave for 5 minutes over low heat. The soup is ready!