Soup "Kharcho" with chicken and rice

1. Cut the chicken into large pieces. Traditionally, for the broth, it is best to choose pieces of chicken on the bone - the broth will turn out to be more rich and tasty. Place the pieces in a saucepan and cover with cold water.

2. Bring the water to a boil over medium heat, skimming off the resulting foam. At this stage, it is recommended to drain the water (the so-called first broth) and pour the chicken with a fresh portion of cold water. If the poultry feed contained non-natural ingredients, the meat will release them into the water in the first few minutes of cooking, and by replacing the water, you will get a healthier broth.

3. Prepare vegetables and herbs for broth. Cross-cut a peeled onion head. Cut the carrot into large pieces. Wash the greens and separate the bottom of the bunch from the top. Use the lower part (stems and roots) for cooking the broth, and the leaves for further cooking and decorating the dish.

4. When the water boils and the foam stops forming on the surface of the broth, add the prepared green stalks, onions and carrot pieces. As well as spices - bay leaf, a few peas of allspice and ordinary black pepper. Optionally, add chopped parsley root

5. Bring the broth to a boil, reduce the heat to low so that the broth is constantly simmering quietly, and simmer for 35-60 minutes. The longer the broth is boiled, the more rich and tasty it turns out, but if there is no time, you can simply boil the chicken until cooked and proceed to further cooking the kharcho. When the broth is ready, remove the herbs, vegetables and meat.

6. Then strain the broth and bring back to a boil. At this stage, you can add potatoes. For a classic kharcho, potatoes are an atypical component, but we initially prepare an unconventional version of the dish, therefore, if desired, we can take this liberty. If you like a lighter version of the dish - just skip this step and go straight to rice.

7. When the broth with potatoes boils and boils for 5 minutes, add rice. Rinse the rice thoroughly beforehand, changing the water 2-3 times until it becomes clear. After adding the rice, bring the broth back to a boil and simmer for 20 minutes (note the cooking time).

8. While the rice is cooking, prepare the roast. Heat vegetable oil over medium heat, add chopped onion and sauté it over medium heat for 4-5 minutes, stirring occasionally.

9. Meanwhile, separate the meat from the bones and cut into small pieces. When the onion is soft, add the chicken pieces and, stirring, fry for another 1-2 minutes.

10. Then add spices - 2 tsp. suneli hops, 2 tsp ground coriander, a little ground red pepper, savory, tomato paste and a few pinches of salt.

11. Cut the peel of the tomatoes crosswise and place them in boiling water for 1 minute. Then peel and finely chop. Add (to the pan) the prepared tomatoes and a little broth (about 0.5 cups). Mix everything thoroughly and simmer everything together for another 7-10 minutes.

12. 5 minutes before the end of cooking rice, add the prepared frying. Mix thoroughly.

13. When the soup boils again, add chopped nuts with a knife, ground paprika, salt and ground pepper to taste. You can also add tkemali or a little lemon juice to taste - for a sour note. I also add homemade Georgian adjika.

14. Turn off the heat and add the minced garlic. Stir the soup, taste and add more salt and spices if necessary to taste.

15. Sprinkle the soup with chopped fresh herbs, cover with a lid and let it brew for another 5-10 minutes before serving.

16. Chicken kharcho soup with rice is ready! Bon appetit!