Georgian

Kharcho

A deep, sour-spiced Georgian beef soup thickened with ground walnuts and rice. Tklapi or tkemali gives the broth its distinctive plum tang, balanced by garlic, coriander, and khmeli suneli.

Ingredients

• Bone-in beef brisket or chuck, cut into large pieces350g
• Cold water1 liter
• Yellow onion, finely chopped1 medium
• Bay leaf1
• Short-grain rice, rinsed40g
• Walnuts, finely ground45g
• Tklapi, torn into pieces20g
• Hot broth or water, for soaking tklapi1/3 cup
• Garlic cloves, crushed3
• Ground coriander seed1 tsp
• Khmeli suneli1 tsp
• Utskho suneli, optional1/2 tsp
• Dried red chile flakes or Georgian adjika1/2 tsp
• Fresh cilantro, chopped1/3 cup
• Fresh parsley, chopped2 tbsp
• Saltto taste
• Black pepperto taste

Method

1. Place the beef in a pot with the cold water and bring slowly to a simmer, skimming off foam as it rises.
2. Add the bay leaf and a pinch of salt, then simmer gently for about 1 hour, until the beef is tender and the broth is rich.
3. Meanwhile, soak the tklapi in 1/3 cup hot broth or water until soft, then mash it into a smooth sour paste.
4. Remove the beef from the pot, discard any bones, and cut the meat into bite-size pieces.
5. Strain the broth if needed, return it to the pot, and add the chopped onion; simmer for 10 minutes.
6. Stir in the rinsed rice and cook for 12 to 15 minutes, until the grains are tender but not mushy.
7. Return the beef to the pot and stir in the ground walnuts, mashed tklapi, garlic, ground coriander, khmeli suneli, utskho suneli if using, chile or adjika, black pepper, and salt.
8. Simmer gently for 8 to 10 minutes, stirring often so the walnuts thicken the broth without sticking.
9. Turn off the heat, stir in the cilantro and parsley, cover, and let the kharcho rest for 5 minutes before serving hot.

Common questions