Kharcho soup according to Georgian traditions
5 servings
180 minutes
Kharcho soup is a true gastronomic heritage of Georgia, filled with vibrant flavors and aromas. Its history traces back to ancient culinary traditions when housewives prepared this hearty soup to warm and nourish the family. Kharcho is distinguished by its rich spiciness thanks to ucho-suneli, coriander, and Imeretian saffron, while tomato paste and adjika give it a tangy zest. Tender pieces of beef are boiled until soft, harmoniously combining with rice and fresh herbs to create a unique texture. This soup is served hot and pairs perfectly with Georgian lavash or fresh bread. Kharcho is not just a dish but a culinary journey into the atmosphere of Georgian hospitality where every spoonful is filled with warmth and the aromas of Caucasian cuisine.
1
We cut the meat into small cubes and boil it until cooked without any additives. The cooking time greatly depends on the quality and freshness of the meat, but it is very important that it is cooked to a state where it can be chewed. On average, this takes one and a half to two hours, but it can take longer. Don't forget to remove the foam and cook on low heat.
- Beef: 500 g
- Water: 2.5 l
2
Pour vegetable oil into a saucepan, add chopped onion and garlic, and sauté. The onion should not change color, so do not fry.
- Onion: 1 piece
- Garlic: 10 cloves
3
Add adjika and chopped cilantro stems. Stew for 3-5 minutes, add tomato paste, and then sauté without a lid for half an hour on low heat, stirring. The main thing is to avoid burning.
- Adjika: 25 g
- Coriander: 2 g
- Tomato paste: 100 g
4
Remove the cooked meat from the broth, strain the broth, pour it back into the pot, place it on the heat, and add a little salt. After boiling, return the meat to the broth and pour in our mixture. Add bay leaf, ucho-suneli, coriander, saffron and bring to a boil again.
- Beef: 500 g
- Utskho-suneli: 2 teaspoons
- Ground coriander: 1 teaspoon
- Imeretian saffron: pinch
5
After that, add the washed rice and cook for another 10 minutes. It shouldn't be fully cooked. Add parsley, cilantro, and crushed garlic. Cover the pot and let it steep for 3-5 minutes.
- Rice: 0.5 glass
- Parsley: 2 g
- Coriander: 2 g
- Garlic: 10 cloves