Kharcho Vegetal

Kharcho is Georgia's most celebrated soup — traditionally made with beef — but this heirloom vegetarian version, common in fasting periods of the Georgian Orthodox calendar, substitutes beans and walnut paste for an equally rich, deeply spiced broth.

Serves: 6

Ingredients

• 400g (14 oz) white kidney beans, soaked overnight and drained
• 150g (1.5 cups) walnut halves, ground into a paste
• 1 large onion, finely diced
• 5 cloves garlic, minced
• 3 tbsp (45ml) neutral oil
• 400g (14 oz) crushed tomatoes
• 2 litres (8 cups) vegetable stock
• 100g (3.5 oz) long-grain rice
• 2 tsp khmeli suneli (Georgian spice blend)
• 1 tsp ground coriander
• 1/2 tsp chilli flakes
• 3 tbsp (45ml) tkemali (sour plum sauce) or tamarind paste
• Salt and black pepper to taste
• Large handful fresh coriander and parsley, chopped

Instructions

1. Simmer soaked beans in fresh water for 45–60 minutes until just tender; drain.
2. In a large pot heat oil over medium heat. Fry onion 8 minutes until golden; add garlic and spices, cook 2 minutes.
3. Add crushed tomatoes; cook 5 minutes. Pour in vegetable stock and bring to a boil.
4. Add beans and rice; simmer 20 minutes until rice is cooked.
5. Stir in ground walnut paste and tkemali; simmer gently 10 minutes. Adjust seasoning.
6. Finish with generous handfuls of fresh coriander and parsley; serve hot with Georgian bread.

Cook's Notes: Khmeli suneli typically contains coriander, fenugreek, dill, and celery seed — available at Eastern European grocery stores or online. Tkemali adds the characteristic Georgian sour note.