Kharcho in Georgian
6 servings
90 minutes
Kharcho is a rich, aromatic soup that embodies the wealth of Caucasian cuisine. Its roots trace back to Georgia, where this recipe became a representation of culinary traditions. The base of the dish is beef broth infused with spices and a hint of chili pepper's heat. Tender beef, tomatoes, and tkemali add a sweet-sour note to the soup while rice provides textural depth. Khmeli-suneli, ucho-suneli, and coriander fill kharcho with a complex spicy aroma, while fresh herbs complete the flavor symphony. This soup not only warms but also stimulates the appetite, immersing one in the atmosphere of a Georgian feast. It is perfect for cozy family dinners as well as celebrations where it becomes the true star of the table.
1
Boil broth in a 5-liter pot (meat, 1 onion, chili pepper, and bay leaf). Cooking time is about 45–55 minutes.
- Beef: 350 g
- Onion: 5 piece
- Chili pepper: 1 piece
- Bay leaf: 3 pieces
2
When the broth is ready, chop the onion and garlic and add them to the pan, sauté until golden.
- Onion: 5 piece
- Garlic: 3 cloves
3
Remove the meat and everything else from the broth. Add rice and cook on low heat for 15 minutes.
- Rice: 100 g
4
Peel the tomatoes and add them to the onion. Then add the chopped meat from the broth. Next, add tkemali sauce, spices, and a little salt. Simmer for 15 minutes.
- Tomatoes: 2 pieces
- Beef: 350 g
- Tkemali sauce: 4 tablespoons
- Khmeli-suneli: 1.5 teaspoon
- Basil: 1 teaspoon
- Ground coriander: 0.5 teaspoon
- Blue fenugreek (utskho-suneli): 1.5 teaspoon
- Salt: to taste
5
When the rice is almost ready, add meat and vegetables to the broth. Season with salt and pepper to taste. Leave on low heat for another 10 minutes.
- Beef: 350 g
- Tomatoes: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Afterwards, add finely chopped greens and let it steep for 10-15 minutes.
- Parsley: 5 sprig
- Cilantro: 1 bunch
