Georgia · Soups
Kharcho
A rich Georgian beef soup from Mingrelia, spicy and sour.
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
- 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.
- 2Rinse the rice and add it to the broth. Simmer 15 minutes, until almost cooked.
- 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.
- 4Stir the onion-walnut mixture into the soup with the bay leaves. Simmer 10 minutes.
- 5Stir in the tkemali sauce and the salt. Taste: the broth should be savoury and clearly sour.
- 6Take the pot off the heat. Crush the garlic and stir it in, then remove the bay leaves.
- 7Cover and rest 15 to 20 minutes. Serve hot with plenty of chopped fresh cilantro.