Beef kharcho
6 servings
120 minutes
Beef kharcho is a soulful Georgian dish filled with the aromas of spices and rich flavors. Its origins trace back to ancient Georgian cuisine, where kharcho was considered traditional food for warriors, providing strength and energy. The thick meat broth with tender beef, the tartness of tkemali, and the rich spice of khmeli-suneli create a harmony of flavors. Separately cooked rice adds textural fullness, while fresh herbs complete the composition with freshness. Kharcho is perfect for cold days, warming you with its rich taste or bringing joy to family gatherings with authentic Georgian hospitality. It’s not just a soup; it’s a whole story conveying the warmth and culture of the Caucasus.
1
Cut the meat into cubes the size of half a matchbox. Place the meat in water and boil until semi-cooked.
- Beef chuck (shoulder): 1 kg
2
Finely chop the onion and sauté in butter until golden brown.
- Onion: 4 heads
- Butter: 20 g
3
Place the meat, taken from the broth with a slotted spoon, into the pan with onions and fry for another 5-7 minutes.
- Beef chuck (shoulder): 1 kg
4
We put meat with onion in a pot and add water (the water should be about three times more than the meat). We place the pot on medium heat. When the water boils, we reduce the heat and cook for another 30-40 minutes, periodically skimming off the foam.
- Beef chuck (shoulder): 1 kg
- Onion: 4 heads
5
We take the pot off the heat. Another secret of Tsisana is not to cook rice with the soup, but to cook it separately and add it to the soup when ready. This helps avoid an unpleasant gluten taste.
- Rice: 100 g
6
After the rice, we add pitted and peeled tkhemali plums or tomatoes to the soup. We pour boiling water over ripe and juicy tomatoes, remove the skin, and mash them thoroughly with a spoon.
- Tomatoes: 3 pieces
7
We add khmeli-suneli, salt, and pepper to the soup, bring it to a boil, and cook for another five minutes. When serving the soup in bowls, we add various greens.
- Khmeli-suneli: to taste
- Sea salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
