📝 About This Recipe
Hailing from the lush landscapes of Georgia, Kharcho is a soul-warming beef soup that stands apart through its unique use of tart plum purée and finely ground walnuts. This isn't just a soup; it’s a rich, aromatic stew-like masterpiece characterized by a sophisticated balance of sour, savory, and spicy notes. With tender chunks of beef and a fragrant bouquet of Khmeli Suneli spices, every spoonful offers a deep, complex taste of Caucasian culinary heritage.
🥗 Ingredients
The Broth and Beef
- 2 pounds Beef Chuck or Brisket (cut into 1-inch cubes)
- 10 cups Water (cold, filtered)
- 3 pieces Bay Leaves
- 1 tablespoon Salt (plus more to taste)
The Aromatics and Texture
- 2 medium Yellow Onion (finely diced)
- 1/2 cup Uncooked White Rice (long-grain or medium-grain, rinsed)
- 1 cup Walnuts (finely ground until almost a paste)
- 5 cloves Garlic (minced or pressed)
- 2 tablespoons Butter or Oil (for sautéing)
The Signature Flavor Profile
- 1/2 cup Tkemali (Sour Plum Sauce) (or substitute with 2 tbsp pomegranate molasses)
- 2 tablespoons Tomato Paste
- 1 tablespoon Khmeli Suneli (Georgian spice blend)
- 1/2 teaspoon Red Chili Flakes (adjust for desired heat)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the beef cubes and bay leaves in a large heavy-bottomed pot. Cover with 10 cups of cold water and bring to a boil over high heat.
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2
Once boiling, reduce the heat to low. Use a slotted spoon to carefully skim off any gray foam that rises to the surface to ensure a clear broth. Partially cover and simmer for 1.5 hours until the beef is nearly tender.
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3
While the beef simmers, heat butter or oil in a skillet over medium heat. Add the diced onions and sauté for 8-10 minutes until soft and translucent, but not browned.
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4
Stir the tomato paste into the onions and cook for another 2 minutes to caramelize the sugars and deepen the color.
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5
After the beef has simmered for 1.5 hours, add the rinsed rice to the pot. Stir well to prevent sticking.
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6
Add the sautéed onion and tomato mixture to the pot. Simmer for another 15-20 minutes until the rice is tender.
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7
In a food processor or mortar and pestle, grind the walnuts until they are very fine. Mix them with the minced garlic and a few tablespoons of the hot broth to create a smooth paste.
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8
Stir the walnut-garlic paste, Tkemali (plum sauce), Khmeli Suneli, and chili flakes into the soup. The soup will begin to thicken and turn a beautiful creamy color.
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9
Simmer the soup for a final 5-10 minutes. This allows the flavors of the walnuts and spices to fully meld with the broth.
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10
Turn off the heat. Stir in the fresh cilantro and parsley. Season with salt and black pepper to taste.
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11
Cover the pot and let the Kharcho rest for at least 15 minutes before serving. This 'resting' phase is crucial for the flavors to settle and intensify.
💡 Chef's Tips
Always start with cold water for the beef to extract the most flavor for the broth. If you cannot find Tkemali sauce, a mix of pomegranate molasses and a squeeze of lemon juice provides a similar tartness. Don't skip the ground walnuts; they provide the signature creamy texture and nutty depth that defines Kharcho. For the best results, use Khmeli Suneli, but if unavailable, a mix of coriander, fenugreek, dried dill, and marjoram can act as a substitute. Kharcho tastes even better the next day as the spices continue to develop overnight.
🍽️ Serving Suggestions
Serve hot in deep bowls with a generous side of crusty Georgian 'Shotis Puri' or sourdough bread to soak up the broth. Pair with a glass of bold Georgian red wine, such as Saperavi. Add an extra sprinkle of fresh pomegranate seeds on top for a pop of color and sweetness. A side of pickled vegetables (jonjoli or pickled peppers) provides a bright crunch that cuts through the richness. Offer a dollop of sour cream on the side for those who prefer a creamier finish.