Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrots, celery, and red bell pepper, and cook for 6-8 minutes until softened.
- Stir in the garlic and chopped chili pepper and cook for 1 minute until fragrant.
- Add the diced tomatoes, tomato paste, smoked paprika, coriander, cumin, bay leaf, salt, and black pepper. Stir well.
- Pour in the vegetable broth and bring the soup to a gentle boil.
- Stir in the rice and reduce the heat to a simmer.
- Cook for 25-30 minutes, or until the rice is tender.
- Remove the bay leaf and stir in the lemon juice.
- Add the fresh parsley and cilantro, stirring until combined.
- Ladle into bowls and serve hot with crusty bread.
Nutrition
Notes
Walnuts are used in many Georgian Kharcho preparations. For additional richness and a nuttier flavor, stir in 1/4 cup finely ground walnuts.
Adjust the amount of chili pepper to suit your preferred spice level.
Brown rice can be substituted, but it will require additional cooking time.
Serve with fresh bread or a side salad for a complete vegetarian meal.
Adjust the amount of chili pepper to suit your preferred spice level.
Brown rice can be substituted, but it will require additional cooking time.
Serve with fresh bread or a side salad for a complete vegetarian meal.