Vegetarian Kharcho (Spicy Georgian Soup)

This is a spicy, hearty Georgian soup. It is traditionally made with meat, but I adapted a vegetarian version from a Georgian cookbook. It calls for the khmeli-suneli spice mix, of which there are as many varieties as there are cooks who make it themselves. The khmeli-suneli spice mix is available from Russian food stores, or can be mixed to your own taste. One recipe of this mix is <a href="http://www.recipezaar.com/Khmeli-Suneli-Spice-Mix-from-Georgia-289998">Khmeli-suneli spice mix from Georgia</a>.

• Ready In: 1 hr
• Serves: 6
• Yields: 6 bowls of soup

Ingredients

• 1  onion, chopped
• 20  g butter
• 100  g walnuts, finely chopped
• 1 (16 ounce) can crushed tomatoes
• 1⁄2 cup rice
• 6  cups water
• 2  garlic cloves, crushed
• 1⁄2 teaspoon red pepper flakes
• 1 1⁄2 tablespoons  hot spice blend (khmeli-suneli)
• 1  teaspoon salt
• 6  tablespoons cilantro, chopped
• 3  tablespoons dill, chopped
• 3  tablespoons parsley, chopped

Directions

1. Sautee the onion in butter until soft but not yet brown.
2. Add water, walnuts, half cilantro, garlic, pepper flakes, and rice. Bring to boil,
3. Add crushed tomatoes, bring to boil and lower the heat. Cook until the rice is ready, approximately 30 minutes.
4. Add khmeli-suneli and salt. Cook for 1-2 minutes.
5. Take off the heat. Add the rest of cilantro, dill, and parsley.