Lenten soup Kharcho - tasty and without meat! Recipes flavored lean soup kharcho with rice, tomatoes, adjika, basil, nuts

Lenten soup Kharcho - tasty and without meat! Recipes flavored lean soup kharcho with rice, tomatoes, adjika, basil, nuts

Many experienced housewives know that during the fasting prescribed by the church, it is not at all necessary to eat monotonously, being afraid to include forbidden foods in the composition of delicious dishes.

You can only slightly change the recipe and eat your favorite dishes, and with the right approach, the taste of the finished dish will have almost no effect on such changes.

Do you like kharcho soup? Do not refuse from nourishing, fragrant hot - cook lean kharcho soup!

Lean Kharcho Soup - General Cooking Principles

Perhaps the only drawback of lenten dishes is that they do not contain proteins and fats, but are rich in carbohydrates. To fill this gap you just need to cook the sautéing in vegetable oil. Replace the protein will help legumes, some varieties of rice and mushrooms.

Since the lean soup is cooked without meat, we will prepare the dish on vegetable broth. For satiety, as in any soup kharcho, add rice. It is better to refuse the use of steamed rice, choose polished white varieties or unpolished brown. To remove excess gluten, grits should be thoroughly washed and left for an hour or two in cold water.

For the very same flavor, we use a sharp-sour base - tklapi sauce, or replace this ingredient with lemon or pomegranate juice, adjika, tomato paste, and tkemali sauce.

Vegetables traditionally use onions, tomatoes, garlic. Additionally, you can add carrots, potatoes.

For a special aroma, we use spices, herbs, roots and a lot of fresh greens. For an unusual taste - walnuts.

1. Lenten Kharcho Soup: A Classic Recipe


• rice cereal - 125 g;

• potatoes cooked in the peel - 3 pcs .;

• 3 bulbs;

• 1 carrot;

• 3 cloves of garlic;

• walnuts without shell - 125 g;

• tomato - 125 g;

• 70 ml of sunflower oil;

• hops-suneli - 20 g;

• Lavrushka - 2 leaves;

• allspice - 2 peas;

• parsley root; • black and red peppers - 10 g;

• 2 green sprigs of parsley;

• 2.5 liters of filtered water.


1. Lay pure rice in an enameled pan, pour boiling water and boil for 15 minutes.

2. Heat the frying pan with oil, lay out a tomato on it and fry for a few minutes, add garlic and onions, peeled and cut into thin plastics, with a fine crumb, fry everything for another 3 minutes.

3. In the pan to the onions and garlic, add walnuts, passed through a blender and carrot, cut into thin strips, fry with frequent stirring.

4. Put the fried vegetables with nuts in rice, add some salt, carefully stir and lay the boiled potatoes without the peel. Boil the soup for a few more minutes on moderate heat.

5. Parsley greens are washed, dried and ground with a knife.

6. Remove well cooked soup from heat, add chopped greens.

7. Leave the soup for 40 minutes to infuse and pour into portions.

2. Lean kharcho soup with tomatoes


• round grain rice - half glass;

• 2 bulbs;

• 1 carrot;

• 4 cloves of garlic;

• 2 strongly ripe tomatoes;

• tomato - 50 g;

• tkemali sauce - 100 g;

• 1 leaf of laurel;

• 1 bunch of fresh parsley;

• hop-suneli seasoning - 20 g;

• red pepper - 10 g;

• 3 tbsp. spoons of vegetable oil;

• salt - 10 g;

• 100 grams of walnuts.


1. Cut the onion and carrot into small cubes.

2. Pour the tomatoes with hot water, remove the skin and grind.

3. In a cast-iron pan, fry the onions and carrots for 10 minutes, pour them with water and boil.

4. Add the washed rice to the onions and carrots and cook until softened.

5. After rice is fully cooked, we lay tomatoes, tkemali sauce, a tomato with a small amount of water, chopped garlic and chopped walnuts, add some salt, add red pepper and chopped parsley, boil for 5 minutes.

6. Ready lean soup kharcho with tomatoes remove from heat and insist.

7. Serve on the table, spilling into plates, sprinkled with fresh herbs.

3. Lenten soup kharcho with dry adjika


• 2 liters of purified water;

• 4 medium potatoes;

• rice - half a glass;

• 0.5 a bunch of green parsley and onions;

• 1 carrot;

• 1 onion;

• garlic - 3 cloves;

• tomato - half a glass;

• 2 tbsp. spoons of sunflower oil;

• adjika spicy in powder - 50 g;

• salt - at the tip of a teaspoon.


1. Pour water into a deep enameled container, boil over moderate heat.

2. In the pan with boiling water lay the washed rice, potatoes, cut into medium cubes, cook for 25 minutes.

3. Cut fine greens.

4. On a frying pan heated with butter, fry for 2 minutes on a low heat a carrot, grated on a grater and onion, cut into small pieces.

5. To the vegetables we put a tomato, pour a little broth from potatoes and rice, stir. Add any spicy seasoning and pour over adjika, stir well. You can also pour a little red and black pepper, simme 5 minutes.

6. Put all the vegetables in the pan to the rice and potatoes.

7. After the potatoes are fully cooked, add chopped greens.

8. At the same time lay chopped garlic, add some salt and bring to a boil.

9. After boiling remove the soup from the heat, leave for 30 minutes and pour into plates.

4. Lenten soup kharcho spicy home-style


• round grain rice - 250 g;

• 1 onion;

• walnut kernels - 250 g;

• half a pod of chili;

• tomato - 2 tbsp. spoons;

• Tkemali sauce - 4 tbsp. spoons;

• sunflower oil - 30 ml;

• condiments hops-suneli and utsko-suneli - 10 g each;

• half a bunch of cilantro;

• garlic - 5 cloves;

• salt - 10 g;

• filtered water - 3 liters.


1. Onions cut into half rings and fry until slightly orange.

2. Put a tomato on the onion and simmer until the onion is completely red. Pour tkemali sauce.

3. We pour out the washed rice in hot water and cook until half cooked. When bubbles appear in rice, add a little salt and remove scale.

4. After a few minutes of cooking rice, lay out the fried vegetables, pour out all the seasonings and chopped walnuts in a blender, chopped finely chili peppers, cook for a few minutes again, turn off the fire. 5. After the soup is completely cooked, add chopped garlic, close the lid and leave to infuse for half an hour.

5. Lenten soup kharcho in a slow cooker


• rice groats - half a glass;

• 1 potato;

• 1 onion;

• 1 carrot;

• tomato - 50 g;

• hops-suneli spice - 20 g;

• black and red pepper - half a teaspoon;

• salt - 10 g;

• filtered water - 2 liters;

• 30 ml. sunflower oil;

• garlic - 3 cloves;

• half a bunch of parsley.


1. Pour water into a multicooker container, set the device to “soup” mode, bring water to a boil.

2. Wash the rice with running water, peel the potatoes and cut into small cubes.

3. Put rice and potatoes in hot water, cook for 25 minutes.

4. In the meantime, chop the onion - fine crumb, and carrots - on a medium grater.

5. Separately, fry vegetables in a pan for 3 minutes, add a tomato and fry for another 5 minutes.

6. When the potatoes and rice are almost ready, we lay roasted vegetables, pour out seasoning, red and black pepper, chopped finely garlic, put the slow cooker for another 7 minutes, close the container with the lid and boil it.

7. Turn off the slow cooker, fall asleep chopped parsley and leave for 30 minutes.

8. Serve at the table.

6. Lenten Kharcho soup with basil


• rice groats - slightly less than half a glass;

• potato - 2 tubers;

• onions - 2 heads;

• 50 g minced garlic;

• tomato - 50 g;

• 30 ml of sunflower oil;

• dried basil - 20 g;

• walnuts - 150 g;

• red pepper, salt - half a teaspoon.


1. Wash two potatoes, place them in a saucepan with water and cook until softened.

2. With boiled potatoes, remove the rind and cut into cubes.

3. Cut the garlic into plastics.

4. Pour the butter into a deep saucepan, put the tomato, warm it a little over low heat until bubbles appear.

5. To the tomato lay out the onions - small chips, garlic and fry until they are ready.

6. Put the carrot in a pan in circles, chopped nuts, add some salt, pepper, add some spicy seasoning, fry for a few minutes. 7. Fill the entire contents of the pan with two liters of water, put the washed rice and cook for 25 minutes.

8. When rice is almost ready, lay the potatoes.

9. Remove the pan from the heat, add basil, parsley and leave for 30 minutes.

10. Serve at the table.

Lean Kharcho Soup - Tricks, Tips

• When using potatoes, the broth of the lean soup often turns out to be unclear; this can be avoided by boiling the potatoes in advance in the uniform, or by holding the peeled potatoes for about half an hour in cold water.

• The broth will turn out to be more aromatic and beautiful if you pre-fry the onions in butter until golden brown.

• To make Kharcho's lean soup more satisfying, make it thicker than regular soup.

• To replenish protein in the body during fasting, it is permissible to add beans, lentils, and chickpeas to the kharcho soup. It is desirable to soak these ingredients in advance, spread them in the soup along with the rice.

• If you still lack the meat component, cook lean kharcho soup in mushroom broth.

• Homemade croutons, pickled or salted vegetables, and mushrooms served to the soup will also give fullness.

• Do not forget that Kharcho soup has a special spiciness, so do not be afraid to add as many hot and spicy spices, garlic, chili as possible - these foods are not prohibited in the post.

• Despite the fact that the kharcho soup before serving is often seasoned with sour cream, this is not the case with fast food.

Comments (0)