Kharcho

Kharcho is one of Georgia's most beloved soups, a rich and aromatic beef broth thickened with ground walnuts and soured with tkemali (wild plum sauce) or fresh pomegranate juice. Dating back centuries, it appears in the earliest Georgian culinary manuscripts and remains a centerpiece at the Georgian table.

Serves: 4

Ingredients

• 600g (1.3 lb) beef short rib or chuck, cut into 4cm chunks
• 100g (3.5 oz) raw walnuts, finely ground
• 80g (3 oz / ⅓ cup) short-grain rice
• 3 tbsp (45ml) tkemali sauce or fresh pomegranate juice
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp (30ml) sunflower oil
• 1 tsp ground coriander
• 1 tsp khmeli-suneli spice blend
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 1.5 litres (6 cups) beef stock
• Small bunch of fresh coriander (cilantro), chopped
• Small bunch of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Brown the beef pieces in batches, 3-4 minutes per side, until dark. Remove and set aside.
2. Reduce heat to medium. Sauté the onion in the same pot until soft and golden, about 8 minutes. Add garlic and cook 1 minute more.
3. Return the beef to the pot. Add stock, bring to a boil, then reduce to a gentle simmer. Skim any foam. Cook for 45 minutes.
4. Stir in the rice, ground walnuts, khmeli-suneli, coriander, turmeric, and cayenne. Simmer 20 minutes, stirring occasionally, until rice is tender and the broth has thickened.
5. Add the tkemali or pomegranate juice. Taste and adjust salt and pepper. Simmer 5 more minutes.
6. Off heat, stir in half the fresh herbs. Serve in deep bowls, garnished with the remaining coriander and parsley.

Cook's Notes: Khmeli-suneli is a Georgian spice blend containing fenugreek, coriander, and dried herbs — find it at Eastern European grocers or combine equal parts dried fenugreek leaf, ground coriander, and dried basil as a substitute. The walnut quantity is not optional: it gives the soup its characteristic body and richness.