Kharcho with adjika and tomato paste
4 servings
60 minutes
Kharcho with adjika and tomato paste is a rich, spicy Georgian soup filled with the aromas of Eastern spices and fresh herbs. Its history roots in the traditional cuisine of Georgia, where kharcho symbolizes home comfort and generous feasting. The dish is based on beef that simmers for a long time in broth, revealing its depth of flavor. Nuts add tenderness to the soup, while the combination of adjika and tomato paste brings spiciness with a slight tang. Spices like khmeli-suneli, saffron, and coriander fill the dish with warmth and spice. Kharcho pairs perfectly with aromatic bread or lavash, and its thick consistency makes it hearty and warming on cool evenings. This dish is a gastronomic journey to the heart of the Caucasus, filled with passion and traditions.
1
Wash the meat well, cut it into cubes, place it in a pot with water, put it on the fire and wait.
- Beef: 300 g
2
When the water turns into broth, add a piece of carrot, half an onion, and a small bunch of parsley. Also add a bay leaf and peppercorns. Boil for 40 minutes.
- Carrot: 1.5 piece
- Onion: 1.5 piece
- Parsley: 2 bunchs
- Bay leaf: 2 pieces
- Black peppercorns: to taste
3
Throw away the vegetables from the broth.
4
Crush the nuts finely.
- Walnuts: 130 g
5
Make a sauté of carrots and onions.
- Carrot: 1.5 piece
- Onion: 1.5 piece
6
Add the washed rice to the broth.
- Rice: 0.5 glass
7
When the rice is half cooked, add the spices and nuts.
- Saffron: 1 teaspoon
- Ground coriander: 0.5 teaspoon
- Paprika: pinch
- Khmeli-suneli: 0.3 teaspoon
- Sumac: pinch
- Walnuts: 130 g
8
Next, add the sautéed vegetables to the soup.
- Carrot: 1.5 piece
- Onion: 1.5 piece
9
Squeeze garlic into the soup and add tomato paste with adjika.
- Garlic: 3 cloves
- Tomato paste: 2 g
- Adjika: 0.5 tablespoon
10
Add salt to taste and toss in chopped greens.
- Salt: to taste
- Parsley: 2 bunchs
11
To let the soup prepare, it needs to stand, steep, and cool for a while.
