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, such modifications will practically not affect the taste of the finished dish.
Do you like kharcho soup? Do not give up a hearty, fragrant hot - cook lean kharcho soup!
Kharcho Lenten Soup - General Cooking Principles
Perhaps the only drawback of lean dishes is that they do not contain proteins and fats, but are rich in carbohydrates. To fill this gap, you just need to prepare a passerovka in vegetable oil. Beans, some varieties of rice and mushrooms will help to fill in the protein.
Since lean soup is prepared without meat, we will prepare the dish on vegetable broth. For satiety, as in any kharcho soup, add rice. It is better to refuse the use of steamed rice, choose polished white varieties or unpolished brown ones. To remove excess gluten, rinse the cereal thoroughly and leave it for an hour or two in cold water.
For that very taste we use a spicy-acid base - tklapi sauce, or we will replace this ingredient with lemon or pomegranate juice, adjika, tomato paste, tkemali sauce.
From vegetables, we traditionally use onions, tomatoes, garlic. Additionally, you can add carrots, potatoes.
For a special flavor we use spices, herbs, roots and a lot of fresh herbs. For an unusual taste - walnuts.
1. Lenten Kharcho Soup: A Classic Recipe
Ingredients:
• rice groats - 125 g;
• potatoes boiled in a peel - 3 pcs .;
• 3 onions;
• 1 carrot;
• 3 cloves of garlic;
• unshelled walnuts - 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.
Cooking method:
1. Pour clean rice in an enameled pan, pour boiling water and boil for 15 minutes.
2. We heat the pan with oil, put the tomato on it and fry it for several minutes, add the peeled and chopped garlic and onion - fine crumbs, fry everything for another 3 minutes.
3. In the pan, add onions and garlic walnuts, passed through a blender and carrots, cut into thin strips, fry with frequent stirring.
4. Put the fried vegetables with nuts in rice, add salt, carefully stir and lay the boiled potatoes without the peel. Boil the soup for a few more minutes over moderate heat.
5. Parsley is washed, dried and chopped with a knife.
6. Remove well-cooked soup from the fire, pour in chopped greens.
7. Leave the soup for 40 minutes, for insisting and pour on portioned plates.
2. Lenten kharcho soup with tomatoes
Ingredients:
• round grain rice - half a glass;
• 2 onions;
• 1 carrot;
• 4 cloves of garlic;
• 2 very ripe tomatoes;
• tomato - 50 g;
• tkemali sauce - 100 g;
• 1 leaf of lavrushka;
• 1 bunch of fresh parsley;
• seasoning hops-suneli - 20 g;
• red pepper - 10 g;
• 3 tbsp. tablespoons of vegetable oil;
• salt - 10 g;
• 100 g of walnuts.
Cooking method:
1. Onions and carrots cut into small cubes.
2. Pour tomatoes with hot water, remove the peel and chop.
3. In a cast-iron pan, fry the onions and carrots for 10 minutes, fill them with water and boil.
4. To the onions and carrots we put the washed rice and cook until it is completely softened.
5. After rice is fully cooked, lay the tomatoes, tkemali sauce, tomato with a little water, chopped garlic and chopped walnuts, add salt, add red pepper and finely chopped parsley leaves, boil for 5 minutes.
6. Ready lean kharcho soup with tomatoes, remove from heat and insist.
7. Serve on the table, spilling on plates, sprinkled with fresh herbs.
3. Lenten kharcho soup with dry adjika
Ingredients:
• 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. tablespoons of sunflower oil;
• acute adjika in powder - 50 g;
• salt - on the tip of a teaspoon.
Cooking method:
1. Pour water into a deep enameled container, boil over moderate heat.
2. In a pot of boiling water, we put washed rice, potatoes, sliced in medium cubes, cook for 25 minutes.
3. Finely chop the greens.
4. In a frying pan heated with butter, fry for 2 minutes over low heat a carrot grated and onion chopped in small crumbs.
5. We put the tomato for vegetables, pour a little broth from potatoes and rice, stir. Add any hot seasoning and pour adjika, stir well. You can also sprinkle a little red and black ground pepper, tomim 5 minutes.
6. All vegetables are laid out in a pan for rice and potatoes.
7. After the potatoes are fully cooked, add finely chopped greens.
8. At the same time, lay the chopped garlic, add salt and bring to a boil.
9. After boiling, remove the soup from the heat, leave for 30 minutes and pour on plates.
4. Home-style spicy kharcho soup
Ingredients:
• round grain rice - 250 g;
• 1 onion;
• walnut kernels - 250 g;
• half a pod of chili pepper;
• tomato - 2 tbsp. spoons;
• tkemali sauce - 4 tbsp. spoons;
• sunflower oil - 30 ml;
• seasonings of hops-suneli and ucko-suneli - 10 g each;
• half a bunch of cilantro;
• garlic - 5 cloves;
• salt - 10 g;
• filtered water - 3 liters.
Cooking method:
1. Onion cut into half rings and fry until slightly orange.
2. Put the tomato onion and simmer until the onion is completely red. Pour the tkemali sauce.
3. Pour the washed rice into hot water and cook until half cooked. When bubbles appear in the rice, add a little salt and descale.
4. After a few minutes of cooking the rice, put the fried vegetables, pour out all the seasonings and walnuts chopped with a blender, chopped chilli, cook again for several minutes, turn off the heat.
5. After the soup is completely ready, add the chopped garlic, close the lid and leave to insist for half an hour.
5. Lenten kharcho soup in a slow cooker
Ingredients:
• rice groats - half a glass;
• 1 potato;
• 1 onion head;
• 1 carrot;
• tomato - 50 g;
• spice hops-suneli - 20 g;
• black and red pepper - half a teaspoon;
• salt - 10 g;
• filtered water - 2 l;
• 30 ml. sunflower oil;
• garlic - 3 cloves;
• half a bunch of parsley.
Cooking method:
1. Pour water into the capacity of the multicooker, set the device to “soup” mode, bring the water to a boil.
2. Rinse with running water, peel the potatoes and cut into a small cube.
3. Put rice and potatoes in hot water, cook for 25 minutes.
4. Meanwhile, we chop the onions - small crumbs, and carrots - on a medium grater.
5. Separately, fry vegetables in a pan for 3 minutes, add tomato and fry for another 5 minutes.
6. When the potatoes and rice are almost ready, lay the fried vegetables, pour seasoning, red and black pepper, chopped garlic finely, put the slow cooker for another 7 minutes, close the container with a lid and boil it.
7. Turn off the slow cooker, fall asleep chopped parsley and insist 30 minutes.
8. We serve to the table.
6. Lenten Kharcho Soup with Basil
Ingredients:
• rice groats - a little less than half a glass;
• potato - 2 tubers;
• onion - 2 heads;
• 50 g chopped garlic;
• tomato - 50 g;
• 30 ml of sunflower oil;
• dried basil - 20 g;
• walnuts - 150 g;
• red pepper, salt - half a teaspoon.
Cooking method:
1. We wash two potatoes, put in a pan with water and cook until soft.
2. Remove the peel from the boiled potato and cut it into a cube.
3. Peeled garlic cut into plastics.
4. Pour oil into a deep pan, put the tomato, warm it up a little over low heat until bubbles appear.
5. Put the onion to the tomato - small crumbs, garlic and fry until cooked.
6. Put the carrots in circles in the pan, chopped nuts, add salt, and pepper, you can add some other hot seasoning, and fry for several minutes.
7. Pour the entire contents of the pan with two liters of water, put the washed rice and cook for 25 minutes.
8. When the rice is almost ready, lay the potatoes.
9. Remove the pan from the heat, pour the basil, parsley and insist for 30 minutes.
10. We serve to the table.
Harcho lean soup - tricks, tips
• When using potatoes, often the broth of lean kharcho soup turns out to be unclear, this can be avoided by boiling the potatoes in their uniforms, or by holding the peeled potatoes for about half an hour in cold water.
• The broth will be more aromatic and prettier if you pre-fry the onion in butter until golden brown.
• To make kharcho lean soup more satisfying, make it thicker than regular soup.
• To supplement the protein in the body during fasting, it is permissible to add beans, lentils, and chickpeas to kharcho soup. It is advisable to soak these ingredients in advance, put them in the soup with rice.
• If you still do not have enough meat, cook lean kharcho soup on mushroom broth.
• Also home-made croutons, pickled or salted vegetables, mushrooms, served to the prepared soup, will give satiety.
• Do not forget that Kharcho soup is especially spicy, so do not be afraid to add as many spicy, spicy spices, garlic, chili as possible - these products are not prohibited in fasting.
• Despite the fact that kharcho soup is often seasoned with sour cream before serving, this does not apply to a lean dish.
