Georgian Kharcho
Georgian beef and rice soup with walnuts, sour plum sauce, garlic, coriander, and warm spices.
Equipment
- Large heavy pot with lid
- Food processor or mortar
- Fine-mesh strainer
- Chef's knife
- Wooden spoon
Ingredients
Beef and Broth
- 1 1/2 lb beef chuck cut into irregular 1 1/2-inch pieces
- 2 tbsp neutral oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 6 cups low-sodium beef stock
- 1/2 cup long-grain rice rinsed well
Walnut and Plum Seasoning
- 1/2 cup walnuts finely ground
- 3 tbsp tkemali sour plum sauce plus more to taste
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground blue fenugreek or fenugreek
- 1/4 tsp cayenne pepper
- 1 tsp fine salt plus more to taste
- 1/4 cup fresh coriander roughly chopped
Instructions
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.
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.
Nutrition
Calories: 430kcalCarbohydrates: 24gProtein: 31gFat: 24gSaturated Fat: 6gCholesterol: 85mgSodium: 760mgFiber: 3gSugar: 4g