Kharcho with walnuts
10 servings
60 minutes
Kharcho with walnuts is a fragrant and spicy soup originating from Georgian cuisine. It features a rich flavor that combines the tenderness of beef, the tartness of tkemali, the velvety texture of walnuts, and a rich bouquet of spices. Walnuts give kharcho a unique texture and depth of flavor, harmonizing with coriander, saffron, and cilantro. This soup is perfect for warming family dinners or festive meals, revealing the beauty of Caucasian culinary traditions. Each spoonful is a play of flavors where the tenderness of rice meets the spicy warmth of spices, creating unforgettable gastronomic impressions.
1
Wash the meat, cut it into pieces of 3-4 cm, and boil over moderate heat for about 2 hours. Remove the meat.
- Beef brisket: 500 g
- Water: 2.5 l
2
Strain the broth, bring it to a boil, and add the previously washed and soaked rice for 30 minutes.
- Rice: 0.5 glass
3
Put the meat, salt it, and after 10 minutes add part of the spices: finely chopped onion, fried with flour, parsley root, coriander, bay leaf, black pepper.
- Beef brisket: 500 g
- Onion: 1 head
- Wheat flour: 1 tablespoon
- Parsley root: 1 piece
- Coriander seeds: 0.5 teaspoon
- Bay leaf: 3 pieces
- Black peppercorns: 10 pieces
4
Five minutes before the rice is ready, add crushed walnuts and tkemali sauce to the soup.
- Walnuts: 65 g
- Tkemali: 2 tablespoons
5
Add the next spices: parsley, khmeli-suneli, red pepper, cinnamon, saffron.
- Chopped parsley: 2 tablespoons
- Khmeli-suneli: 3 teaspoons
- Ground red pepper: 0.5 teaspoon
- Ground cinnamon: pinch
- Saffron: pinch
6
Boil for no more than 5 minutes. Then let it steep under the lid for 3-5 minutes. Spices added after removing kharcho from heat: crushed garlic, cilantro, and basil.
- Garlic: 5 clove
- Chopped cilantro (coriander): 1 tablespoon
- Basil: 0.5 tablespoon