Kharcho is not only a thick Georgian soup, but also a delicious preparation made from tomatoes, herbs, garlic and walnuts. With this dressing, you get the most rich and aromatic soups!
Cooking description:
More details on how to cook kharcho for the winter, I will tell you below. If desired, you can add rice to the kharcho at the stage of adding all the spices. Parsley can be substituted for cilantro if you like.
Main Ingredient: Vegetables / Tomato / Nuts / Walnuts
Dish: Blanks / Preservation
Ingredients:
- Tomatoes - 2 Kilograms
- Plum - 200 Grams
- Bulb onion - 500 Grams
- Garlic - 100 Grams
- Chili Pepper - 1/2 Piece
- Walnuts - 100 Grams
- Parsley - 1 Bunch
- Khmeli-suneli - 1 Art. the spoon
- Peppercorns - 6 Pieces
- Bay leaf - 1-2 pieces
- Salt - 1 tbsp. the spoon
- Sugar - 2 Tbsp. spoons
- Vinegar - 3 Tbsp. spoons
- Vegetable oil - 100 Milliliters
Servings: 6-8
How to cook "Kharcho for the winter"
Prepare all ingredients. Boil the plums in hot water for 10 minutes, then rub through a sieve. Pour the tomatoes with hot water, leave for a couple of minutes. Remove the peel from the tomatoes, and then grind in a blender or meat grinder until smooth. Cut the onion and hot peppers into small cubes. Fry in a skillet with hop-suneli until soft. Pour the tomato and plum puree into a saucepan, add the fried onions and peppers. Simmer the mixture for 40 minutes over low heat, then add salt, sugar, all the spices and vegetable oil. Continue cooking for another 20 minutes. Fry the walnuts in a dry frying pan, then chop finely with a knife.
