📝 About This Recipe
Originally a Georgian masterpiece that became a beloved staple of the Russian 'Perviye Blyuda' tradition, Kharcho is a thick, fragrant beef soup that warms from the inside out. This version features tender beef brisket simmered with tart plum notes, toasted walnuts, and a distinctive blend of spices known as Khmeli-Suneli. It is a perfect harmony of sour, savory, and slightly spicy flavors, making it one of the most sophisticated soups in the Eurasian culinary canon.
🥗 Ingredients
The Broth and Beef
- 2 pounds Beef Brisket or Chuck Roast (cut into 1-inch cubes)
- 10 cups Water (filtered)
- 3 pieces Bay Leaves
- 6-8 pieces Black Peppercorns (whole)
The Aromatics and Body
- 1/2 cup Long-grain Rice (rinsed until water runs clear)
- 2 large Yellow Onions (finely diced)
- 4-5 pieces Garlic Cloves (minced)
- 1/2 cup Walnuts (finely ground or crushed)
- 2 tablespoons Tomato Paste
- 3 tablespoons Tkemali (Sour Plum Sauce) (can substitute with pomegranate molasses or lemon juice)
Spices and Herbs
- 1 tablespoon Khmeli-Suneli (traditional Georgian spice blend)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 cup Fresh Cilantro (chopped)
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Butter or Sunflower Oil (for sautéing)
👨🍳 Instructions
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1
Place the cubed beef in a large heavy-bottomed pot and cover with 10 cups of cold water. Bring to a boil over high heat.
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2
As the water boils, skim off any gray foam that rises to the surface to ensure a clear broth. Once clear, add bay leaves and peppercorns.
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3
Reduce heat to low, cover partially, and simmer for 1.5 to 2 hours, or until the beef is very tender and yields easily to a fork.
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4
While the beef simmers, prepare the 'zazharka' (sauté). Heat butter or oil in a skillet over medium heat and sauté the onions until golden brown and soft, about 8-10 minutes.
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5
Stir the tomato paste into the onions and cook for 2 minutes to caramelize the sugars and deepen the color.
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6
Once the beef is tender, add the rinsed rice to the pot. Cook for 10 minutes.
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7
Add the onion and tomato mixture to the main pot along with the Tkemali sauce (or pomegranate molasses).
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8
Stir in the ground walnuts. These provide a unique creamy texture and nutty depth that is essential to an authentic Kharcho.
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9
Add the Khmeli-Suneli, smoked paprika, and chili flakes. Season with salt to taste.
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10
Simmer everything together for another 10 minutes until the rice is fully cooked but not mushy.
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11
Stir in the minced garlic and half of the fresh herbs. Let the soup simmer for just 2 more minutes, then turn off the heat.
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12
Cover the pot and let the soup 'rest' for at least 15 minutes. This allows the flavors to meld and the spices to fully bloom.
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13
Remove the bay leaves. Ladle the thick soup into bowls, ensuring everyone gets plenty of beef and rice.
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14
Garnish generously with the remaining fresh cilantro and parsley before serving.
💡 Chef's Tips
For the most authentic flavor, do not skip the walnuts; they act as a thickener and provide the signature mouthfeel. If you cannot find Khmeli-Suneli, make a quick substitute using equal parts dried fenugreek, coriander, dill, and marjoram. Always rinse your rice thoroughly to prevent the soup from becoming overly starchy or gluey. Kharcho is even better the next day, as the spices penetrate the beef more deeply—just be prepared to add a splash of water when reheating as the rice will absorb liquid. Use a fatty cut of beef like brisket; the rendered fat carries the spice flavors throughout the broth.
🍽️ Serving Suggestions
Serve with a side of warm, crusty Lavash or a thick slice of Borodinsky (Russian Rye) bread. Pair with a dry Georgian red wine like Saperavi to complement the tartness of the plum sauce. Offer a dollop of sour cream (smetana) on the side for those who prefer a creamier, milder finish. A side of pickled vegetables (ogurtsi) provides a crunchy, acidic contrast to the rich soup. Fresh green onions and radishes on a side plate are traditional accompaniments for cleansing the palate.