Kharcho (Georgian Rich Beef Soup)

  • Total Time - 150 minutes
  • Preparation - 30 minutes
  • Cooking - 120 minutes
  • Servings: 6
  • Country: Georgia
Thick beef soup Kharcho with rice and chunks of meat, richly garnished with fresh coriander.

Kharcho should be thick and substantial. The rice and walnuts thicken it, and the beef should be so tender that it falls apart. If you do not have Tklapi, use 2 tablespoons of Tkemali sauce or 1 tablespoon of plum jam mixed with a little lemon juice for acidity. Serve with plenty of freshly chopped coriander.

Ingredients

For the Beef Base

  • 700 g Beef (brisket or shoulder), cubed
  • 2.5 l Water
  • 2 large Onion, finely chopped
  • 2 tbsp Butter or Ghee

Add-ins

  • 100 g Rice (long grain), rinsed
  • 100 g Walnuts, ground
  • 6 cloves Garlic, minced
  • 3 tbsp Tkemali Sauce (or Tklapi/plum jam with lemon)
  • 1 cup Fresh Coriander, chopped

Spices

  • 1 tsp Khmeneli Suneli (Georgian spice mix)
  • 1 tsp Dried Ground Coriander
  • 0.5 tsp Saffron (or Turmeric for colour)
  • to taste Chili Powder/Flakes
  • to taste Salt and Black Pepper

Instructions

Step 1: Cooking the Beef

Place the cubed beef in a pot, cover with water, and bring to a boil. Skim off any foam, reduce the heat, and simmer covered until the meat is almost tender (about 1.5 hours).

Step 2: Preparing the Base

In a separate pan, melt the butter and sauté the chopped onion until golden (about 8 minutes).

Remove the meat from the broth (reserve the broth) and add it to the onion. Sauté for 5 minutes. Add the spices (Khmeneli Suneli, dried coriander, saffron/turmeric, chili) and heat for 1 minute until fragrant.

Step 3: Combining and Simmering

Return the meat with the onion and spices to the broth. Add the rinsed rice. Simmer until the rice is tender (about 15-20 minutes).

If using Tklapi (plum paste), soak it in a small amount of hot broth and mash it into a slurry. If using Tkemali, use it directly. Add this sour component to the soup.

Step 4: Final Touches

Stir in the ground walnuts and minced garlic. Simmer for only another 5 minutes – walnuts should not be cooked too long, or they will lose their aroma.

Taste, adjust salt and pepper. The soup should be thick and have a sweet-sour, spicy flavour profile.

Remove the soup from the heat and stir in most of the fresh coriander. Let stand for 5-10 minutes for the flavours to fully combine.

Serve hot, garnished with the remaining fresh coriander.