Vegetarian Kharcho
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
It's better to eat the next day – it tastes better after steeping. This soup is also good for hangovers.
Ingredients
- Water - 3 qt
- Peeled Tomatoes - 21.2 oz
- Rice - 7 tablespoons
- Onion - 1 head
- Chopped Cilantro (Coriander) - 1 bunch
- Garlic - 2 cloves
- Butter - 1 tablespoon
- Vegetable Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Bring the water to a boil.
Step 2
While the water is boiling, finely chop the onion and sauté it in a mixture of oils until golden brown.
Step 3
Add the sautéed onion and rice to the boiling water and reduce the heat. Stir occasionally to prevent the rice from sticking to the pot.
Step 4
Pour the chopped tomatoes (with juice) into the pan where the onion was sautéed and simmer until it becomes a puree (about 10 minutes).
Step 5
Add the finished puree to the pot, season the soup with salt and pepper, and cook over medium heat for 5 minutes.
Step 6
Turn off the heat, add the chopped cilantro and crushed garlic to the soup, and stir.
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