Kharcho is a Georgian beef soup whose distinctive depth comes from rice, walnuts, garlic, warm spices, and tart tkemali plum sauce.
Beef chuck simmers until tender before rice and a walnut-spice mixture thicken the broth lightly without turning it into porridge.
Rinse the rice well and add it late so the grains stay distinct and the broth remains spoonable.
Serving Suggestions
Serve hot with Georgian bread, fresh herbs, and extra tkemali for anyone who wants more tartness.
Recipe Notes
The soup keeps for three days. Add a little stock when reheating because the rice continues to absorb broth.
Georgian Kharcho
Georgian beef and rice soup with walnuts, sour plum sauce, garlic, coriander, and warm spices.
Ingredients
Equipment
Method
Brown and Simmer:
- Heat the oil in a heavy pot. Brown the beef in batches and set it aside.
- Cook the onion for 8 minutes, add half the garlic and tomato paste, and cook for 1 minute. Return the beef, add stock, and simmer covered for 70 to 85 minutes until nearly tender.
Make the Seasoning:
- Combine the ground walnuts, remaining garlic, coriander, paprika, fenugreek, cayenne, and salt.
- Stir the walnut mixture, tkemali, and rice into the pot. Simmer uncovered for 18 to 22 minutes until the rice and beef are tender.
Finish:
- Adjust the broth with more tkemali, salt, or a splash of water as needed. The soup should be lightly thickened but still brothy.
- Rest for 10 minutes, stir in most of the fresh coriander, and garnish with the remainder.
Nutrition
Notes
- Tkemali varies in tartness and salt, so adjust at the end.
- Finely ground walnuts should enrich the broth rather than remain as coarse pieces.
