Vegetarian Kharcho Spicy Georgian Soup
Experience the bold and aromatic flavors of traditional Georgian cuisine with this Vegetarian Kharcho Spicy Georgian Soup—a plant-based take on an iconic dish. This hearty soup is brimming with robust ingredients like crushed tomatoes, medium-grain rice, and ground walnuts, creating a creamy and satisfying texture. Fragrant spices such as coriander, fenugreek, and dried dill infuse the broth with authentic Georgian flair, while chili flakes provide a gentle kick of heat. Fresh cilantro adds brightness and depth, perfectly complementing the savory base. Ready in just over an hour, this nourishing soup is perfect for cozy dinners or entertaining guests, offering a delightful balance of wholesome vegetables and warming spices. Whether you’re exploring global cuisine or simply seeking a spicy vegetarian option, this Kharcho recipe will impress every palate. Ideal for vegans and vegetarians, it’s a flavorful adventure in every bowl!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 pieces Garlic cloves
- 1 medium Carrot
- 2 pieces Celery stalk
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 6 cups Vegetable broth
- 1 cup Rice (preferably medium-grain)
- 0.75 cup Walnuts
- 1 teaspoon Ground coriander
- 1 teaspoon Ground fenugreek
- 1 teaspoon Dried dill
- 2 pieces Bay leaves
- 0.5 teaspoon Chili flakes
- 0.5 cup Fresh cilantro
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Finely chop the onion, garlic, carrot, and celery. Add them to the pot and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the crushed tomatoes, vegetable broth, and rice to the pot. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
While the soup simmers, grind the walnuts into a coarse meal using a food processor or mortar and pestle.
Add the ground walnuts, ground coriander, fenugreek, dried dill, bay leaves, chili flakes, salt, and black pepper to the soup. Stir well to combine.
Simmer the soup for another 15-20 minutes or until the rice is tender and the flavors are well developed. Stir occasionally.
Finely chop the fresh cilantro and stir it into the soup just before serving, reserving a bit for garnish.
Taste and adjust the seasoning with additional salt or chili flakes, if necessary.
Serve the hot Vegetarian Kharcho soup in bowls, garnished with the reserved cilantro.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6440 mg | 280% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 54.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5149 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
