Kharcho with beef
6 servings
120 minutes
Kharcho with beef is a fragrant Georgian soup filled with a wealth of flavors and spices. Its history roots back to the ancient culinary traditions of the Caucasus, where the combination of beef, tomatoes, nuts, and tkemali creates a unique gastronomic symphony. This soup is characterized by its thickness, slight sourness, and rich aroma of khmeli-suneli, garlic, and cilantro. Kharcho warms and nourishes, turning each spoonful into a true celebration of taste. It is traditionally served with fresh herbs that add extra freshness and reveal all the notes of the dish. Essential for cozy family lunches and festive gatherings, kharcho is not just a soup but an artful blend of flavors that conveys the spirit of Georgian cuisine.
1
Cut the meat into pieces, pour in 2.5 - 3 liters of water. Add a bay leaf and an onion. Boil for one and a half hours.
- Beef: 350 g
- Bay leaf: 2 pieces
- Onion: 1 head
2
While the meat is boiling, prepare the tomatoes: make cross-shaped cuts on the 'bottoms' and pour boiling water over them for a couple of minutes, then quickly and easily remove the skin and cut into small cubes.
- Tomatoes: 1 piece
3
Rinse the rice and soak it in water for half an hour.
- Rice: 70 g
4
Add rice, tomatoes, tkemali, crushed walnuts to the broth and cook for 10-15 minutes.
- Rice: 70 g
- Tomatoes: 1 piece
- Tkemali sauce: 50 g
- Walnuts: 30 g
5
Then add khmeli-suneli, ground red pepper, garlic, salt, and cook for another 10 minutes.
- Khmeli-suneli: 1 tablespoon
- Ground red pepper: to taste
- Garlic: 1 clove
6
Let the soup steep.
7
Serve with freshly chopped greens.
- Cilantro: 15 g
