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Georgian kharcho beef soup with rice, walnuts, sour plum, and coriander.

Georgian Kharcho

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Georgian beef and rice soup with walnuts, sour plum sauce, garlic, coriander, and warm spices.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Georgian
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large heavy pot with lid
  • Food processor or mortar
  • Fine-mesh strainer
  • Chef's knife
  • Wooden spoon

Method
 

Brown and Simmer:
  1. Heat the oil in a heavy pot. Brown the beef in batches and set it aside.
  2. 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:
  1. Combine the ground walnuts, remaining garlic, coriander, paprika, fenugreek, cayenne, and salt.
  2. 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:
  1. Adjust the broth with more tkemali, salt, or a splash of water as needed. The soup should be lightly thickened but still brothy.
  2. Rest for 10 minutes, stir in most of the fresh coriander, and garnish with the remainder.

Nutrition

Calories: 430kcalCarbohydrates: 24gProtein: 31gFat: 24gSaturated Fat: 6gCholesterol: 85mgSodium: 760mgFiber: 3gSugar: 4g

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.