Vegan Kharcho
Soups • Russian
Description
Vegan Kharcho
Ingredients
- Salad Potatoes 2 pieces
- Rice ½ cup
- Onion 1 piece
- Garlic 3 cloves
- Tomato Puree ½ cup
- Vegetable Oil 2 tablespoons
- Carrot 1 piece
- Basil to taste
- Salt to taste
- Ground Black Pepper to taste
- Walnuts 3 tablespoons
Step-by-Step Guide
Step 1
Wash the potatoes, place them in a pot, cover with water, and boil in their skins until cooked. Once cooked, peel and dice the potatoes. Peel and slice the garlic thinly. Wash and chop the basil.
Step 2
In the pot (where you will cook the soup), heat the vegetable oil. Add the tomato puree and heat until it bubbles.
Step 3
Add the chopped onion and garlic to the tomato puree and sauté, stirring, until soft. Add the peeled and sliced carrot to the pot. Then add the chopped walnuts, salt, pepper, and any other spices you prefer. Sauté, stirring, for 4–5 minutes.
Step 4
Pour 2 liters of boiling water into the pot and add the rice.
Step 5
Cook the soup for 20 minutes, until the rice is done.
Step 6
After 20 minutes, add the cooked diced potatoes.
Step 7
Remove from heat, add the herbs, cover with a lid, and let it steep for 20 minutes.
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