Kharcho Soup for Winter: 8 Easy Recipes That Will Delight Your Taste Buds

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Preparing Kharcho soup in advance will significantly save time when cooking dinner. Simply add the contents of the jar to boiling broth or water, simmer for 10-15 minutes, and finally season to taste with spices, herbs, or other favorite additions. Take note of our 8 proven recipes!

1. Kharcho Soup with Plums, Walnuts, and Rice for Winter

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Very rich in flavor and quite easy to prepare.

You will need: 3 kg tomatoes, 750 g onions, 300 g plums, 80 g rice, 150 g walnuts, 100 g garlic, 2 hot chili peppers, 1 bunch cilantro, 150 ml vegetable oil, 4-5 tbsp vinegar, 3 tbsp sugar, 1.5 tbsp salt, 2 tsp khmeli-suneli, salt, spices.

Preparation: Peel and blend tomatoes into a puree. Finely chop and sauté onions in vegetable oil, add chopped hot pepper, khmeli-suneli, and other spices to taste, sauté for another 1 minute.

Cover plums with a small amount of water, cook until soft, and then strain through a sieve. Toast walnuts in a dry pan and chop. Combine tomatoes, plums, and onions, bring to a boil, and simmer the mixture for about 1 hour over low heat – it should reduce by about half.

Add rinsed rice, sugar, and salt. Cook for another 20 minutes, then add minced garlic, cilantro, and walnuts. After another 15-20 minutes, pour in the vinegar, stir, and seal the kharcho in sterilized jars for winter.

2. Kharcho Soup without Rice for Winter

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Rice is not a mandatory ingredient in classic kharcho, so you can certainly do without it.

You will need: 2 kg tomatoes, 500 g onions, 400 g plums, 150 g walnuts, 1 chili pepper, 1 head garlic, 80 g parsley or cilantro, 200 ml vegetable oil, 150 ml vinegar, 2 tbsp sugar, 2 tbsp salt, 2 tbsp khmeli-suneli, spices.

Preparation: Cover plums with water, cook for 10 minutes, drain the liquid, and strain the fruit through a sieve to remove skins and pits. Cover tomatoes with boiling water, peel, and blend until smooth.

Chop onions and chili pepper, sauté until soft, and mix with tomatoes and plums. Bring the mixture to a boil and cook for 40 minutes over low heat. After 20 minutes, add oil, sugar, salt, and all spices.

At the end of cooking, add chopped walnuts, herbs, and garlic. Cook for another 20 minutes, and 5 minutes before the end of cooking – pour in the vinegar. Seal the kharcho in sterilized jars for winter.

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3. Kharcho Soup with Beef for Winter

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To make soup from this base, you only need to add water and rice.

You will need: 1.5 kg beef, 2 tomatoes, 2 carrots, 2 onions, 200 g Tkemali sauce, 50-60 g tomato paste, 100 g walnuts, 20 g garlic, 1 chili pepper, 100 ml vegetable oil, 2 tsp khmeli-suneli, salt, ground coriander, spices.

Preparation: Cut beef into small pieces and sear until golden brown over high heat. Pour in the remaining oil, reduce heat, add chopped vegetables, and simmer for another 15 minutes.

Then add Tkemali, tomato paste, chopped walnuts, garlic, chili, and all spices. Simmer for 15-20 minutes, adding water if necessary. Seal the kharcho in sterilized jars and store in a dark, cool place.

4. Kharcho Soup without Plums for Winter

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You can add Tkemali sauce later, when preparing the soup from the base.

You will need: 2 kg tomatoes, 1 kg onions, 100 g rice, 150 g walnuts, 2 chili peppers, 3 bunches of various herbs, 100 g garlic, 200 ml vegetable oil, 6 tbsp salt, 4 tbsp sugar, 2 tbsp salt, 2 tsp khmeli-suneli, spices.

Preparation: Peel and pass tomatoes through a meat grinder. Chop and sauté onions with chili in oil until soft. Mix this sautéed mixture with tomatoes, bring to a boil, and simmer for 1 hour over low heat.

Add rinsed rice, chopped walnuts, sugar, salt, and spices, and simmer for another 20 minutes. Add chopped herbs, garlic, and vinegar, cook for another 15 minutes, and seal the kharcho in sterilized jars for winter.

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5. Kharcho Soup without Walnuts for Winter

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A recipe specifically for those who don't like nuts in first courses.

You will need: 2 kg tomatoes, 600 g onions, 100 g garlic, 1-2 hot red peppers, 1 bunch parsley or cilantro, 100 ml vegetable oil, 3 tbsp vinegar, 2 tbsp sugar, 1 tbsp salt, 1 tbsp khmeli-suneli, 1 tsp paprika, spices.

Preparation: Peel and blend tomatoes into a puree. Finely chop and sauté onions with hot pepper and spices until soft. Pour the sautéed mixture over the tomato puree, bring to a boil, and simmer for 40 minutes over low heat.

Then pour in vegetable oil, add salt, sugar, and a little more spices if necessary. Cook the mixture for another 20 minutes. During this time, finely chop herbs with garlic. Add all of this to the kharcho, cook for another 20 minutes, and 5 minutes before the end of cooking – pour in the vinegar. Seal the kharcho in sterilized jars for winter.

6. Kharcho Soup with Carrots for Winter

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Usually, classic kharcho doesn't contain carrots, but here they are very appropriate.

You will need: 1.5 kg tomatoes, 800 g carrots, 800 g onions, 200 g rice, 200 g walnuts, 1-2 heads garlic, 1 hot red pepper, 100 g herbs, 200 ml vegetable oil, 100 ml vinegar, 50 g salt, 2 tsp khmeli-suneli, sugar, spices.

Preparation: Peel and pass tomatoes through a meat grinder or blend. Chop onions, grate carrots, and sauté them in oil until soft. Add tomatoes and khmeli-suneli, bring to a boil, and simmer the mixture for 15 minutes.

Then pour in 2-3 glasses of water, add all other ingredients except vinegar, and simmer the kharcho for another 40 minutes over low heat. Pour in the vinegar and seal the soup in sterilized jars.

7. Kharcho Soup with Tkemali Sauce for Winter

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Instead of fresh plums, you can also use ready-made sauce.

You will need: 3 kg tomatoes, 800 g onions, 150 g rice, 250 g Tkemali sauce, 150 g walnuts, 100 g garlic, 2 hot red peppers, 1 bunch cilantro, 150 ml vegetable oil, 5 tbsp vinegar, 3 tbsp sugar, 1.5 tbsp salt, 2 tsp khmeli-suneli, salt, spices.

Preparation: Chop and sauté onions until golden. Add finely chopped hot pepper with khmeli-suneli and spices, and fry for another 2 minutes. Peel and pass tomatoes through a meat grinder. Mix tomatoes with the sautéed mixture, bring to a boil, and simmer for 45-60 minutes over low heat.

Add Tkemali sauce, rinsed rice, sugar, salt, and spices. After another 20 minutes, add chopped walnuts, garlic, and herbs to the kharcho. After another 15 minutes, pour in the vinegar, cook the soup for the last 5 minutes, and seal in sterilized jars.

8. Kharcho Soup Base for Winter

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A very minimalist kharcho recipe – without nuts and plums.

You will need: 3 kg tomatoes, 800 g carrots, 800 g onions, 2 cups rice, 1 cup vegetable oil, 2 tbsp khmeli-suneli, sugar, salt, spices.

Preparation: Finely chop onions, grate carrots, and sauté them until soft. Peel and pass tomatoes through a meat grinder. Mix tomatoes with vegetables, bring to a boil, and simmer for about 30 minutes. Then add rinsed rice and all remaining ingredients. Bring to a boil again, simmer the kharcho for 20-30 minutes over low heat, and seal in sterilized jars.