Boil the potatoes in their skins until tender. Cool, peel and cut into cubes.
Rinse the rice in cold water, pour boiling water and boil until tender about 20 minutes.
Finely cut onion and garlic. Carrot and white root grate. Grind the herbs. Walnuts dry in a pan, peel and grind with a rolling pin or blender.
In hot vegetable oil, saut? onions 5 minutes, add the carrot, white root and fry for another 3 minutes. Then add the tomato paste, mix and fry 3 minutes. Add the walnuts, garlic, spices and sugar, mix and cook another 3 minutes.
Put zazharku in Fig. Add the potatoes. Salt and boil the soup kharcho for another 5-7 minutes on slow fire. At the end add the herbs, turn off fire and let steep for kharcho 20 minutes.