This Georgian kharcho soup is rich, fragrant and deeply comforting. Tender pork, rice, tomatoes and peppers simmer with garlic, fresh herbs and khmeli-suneli into a hearty bowl that warms you from the inside out. If you love cozy soups, try our Cheesy Mushroom Soup with Smoked Chicken or our Hearty Split Pea Soup with Smoked Ribs.
Ingredients
- 600 g (1.3 lb) pork, cubed
- 100 g (1/2 cup) rice
- 2 onions
- 1 head of garlic
- 4 tomatoes
- 1 bell pepper
- 1 tbsp tomato paste
- 1/4 fresh chili pepper
- Fresh herbs to taste
- 1 tbsp khmeli-suneli
- Salt and pepper
Instructions
- Cover the meat with water, bring to a boil, skim and cook 20 minutes. Add one whole onion; cook 20 more minutes.
- Remove the onion; add the rice.
- Meanwhile sauté the second onion, add the bell pepper and cook 5 minutes. Peel and chop the tomatoes; add to the pan and cook 7 minutes, then stir in the tomato paste for 1 minute.
- Add the vegetables to the soup; cook 5 minutes.
- Season with salt, pepper and spices.
- Add the garlic, herbs and chili; turn off the heat and rest covered about 20 minutes.
Tips
- Skim the broth well at the start for a clear, clean-tasting soup.
- Let the soup rest covered after cooking so the garlic, herbs and spices meld together.
- For more soup inspiration, browse Serious Eats for technique ideas you can adapt at home.
Nutrition: per 100 g: 100 kcal, protein 6.3 g, fat 3 g, carbs 12 g