Georgia · Soups

Kharcho

A rich Georgian beef soup from Mingrelia, spicy and sour.

90 min✻6 servings✻320 kcal
Kharcho

Ingredients

  • beef600 g
  • water2500 ml
  • rice100 g
  • walnuts100 g
  • onion150 g
  • garlic4 cloves
  • tkemali sauce3 tbsp
  • khmeli suneli1 tbsp
  • ground coriander1 tsp
  • blue fenugreek1 tsp
  • red pepper flakes0.5 tsp
  • bay leaf2 whole
  • fresh cilantro4 tbsp
  • salt2 tsp
  • vegetable oil2 tbsp

Method

  1. 1Cut the beef into bite-sized pieces, put it in a pot with the water, bring to a boil, and skim off the froth. Simmer gently for about 1.5 hours, until the beef is tender.
  2. 2Rinse the rice and add it to the broth. Simmer 15 minutes, until almost cooked.
  3. 3Meanwhile, chop the onion and soften it in 2 tbsp of oil until golden. Add the ground walnuts and toast for a minute, then stir in the khmeli suneli, blue fenugreek, ground coriander, and red pepper flakes.
  4. 4Stir the onion-walnut mixture into the soup with the bay leaves. Simmer 10 minutes.
  5. 5Stir in the tkemali sauce and the salt. Taste: the broth should be savoury and clearly sour.
  6. 6Take the pot off the heat. Crush the garlic and stir it in, then remove the bay leaves.
  7. 7Cover and rest 15 to 20 minutes. Serve hot with plenty of chopped fresh cilantro.