Ingredients with Measurements:
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1/2 cup uncooked rice
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the tomato paste, coriander, cumin, paprika, oregano, thyme, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
3. Add the diced potatoes and broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
4. Add the uncooked rice and continue to simmer for another 15-20 minutes until the rice is cooked.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 4g
Carbohydrates: 36g
Protein: 5g
Sodium: 800mg
Fiber: 3g
Substitutions for ingredients:
- Instead of vegetable oil, you can use olive oil or butter.
- Instead of chicken or vegetable broth, you can use beef broth or water.
- Instead of uncooked rice, you can use cooked rice or quinoa.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Add cooked ground beef or lamb for a heartier meal.
Tips and tricks:
- Be sure to dice the potatoes into small, bite-sized pieces for even cooking.
- If the soup is too thick, add more broth or water to thin it out.
- For a creamier texture, blend half of the soup in a blender or food processor before adding the rice.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro.
Garnishes:
Chopped fresh cilantro
Pairings:
- Serve with crusty bread or crackers.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Potato Kharcho is a traditional Georgian soup made with beef, rice, and a variety of spices. This vegetarian version uses potatoes instead of beef for a lighter, healthier meal.
Flavor profiles:
Savory, spicy, and slightly tangy.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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Region: Georgian