Kharcho soup

JanaBy Jana      

February 19, 2015

Kharcho soup 0 5 0

This soup is popular for the whole Russian country. Walnuts is the ingredient which gives the sour richer texture.

  • Prep: 20 mins
  • Cook: 1 hr
  • 20 mins

    1 hr

    1 hr 20 mins

  • Yields: 6-8 Servings


1Cut chicken thighs into small pieces and put into a large pot. Add the chicken stock, prunes and tomato paste. Bring just to a boil and then reduce the heat and simmer for 30 minutes.

2Add the rice, red onion, half of the chopped cilantro and half of the chopped parsley, and simmer for 15 minutes longer.

3Meanwhile, sprinkle the garlic cloves with a pinch of salt and chop them finely. Halve the peppers, removing the seeds, and chop the peppers finely as well. In a bowl combine the garlic and peppers with the walnuts and add the remaining chopped parsley and cilantro.

4Add about 1 cup of the hot soup broth to the chopped mixture and stir to combine. Stir the chopped mixture back into the simmering soup and add the coriander, mint, fenugreek and bay leaves. Simmer the soup for 10 minutes longer, then season with salt and pepper to taste.


500g skinless, boneless chicken thighs

0,5l chicken stock

5 pitted prunes

100ml tomato paste

1 cup long grain rice

3 red onions, finely chopped

2 bunches fresh cilantro, chopped

2 bunches fresh parsley, chopped

3 garlic cloves, peeled

1 fresh green chilli pepper

1 fresh red chilli pepper

1 cup finely chopped walnuts

2 tbsp ground coriander

2 tbsp chopped fresh mint

1 tbsp ground fenugreek

2 bay leaves

black pepper to taste



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