Kharcho with tkemali and nuts
10 servings
150 minutes
Kharcho with tkemali and nuts is a dish that embodies the splendor of Georgian cuisine. Its rich flavor is shaped by the combination of aromatic spices, the tartness of tkemali, and the tenderness of beef brisket. Nuts add depth and velvetiness to kharcho, while greens provide freshness. Traditionally, kharcho is cooked in large cauldrons to fully release the aroma of spices. The taste of this soup is thick, tangy, with a slight sourness and spicy notes of saffron, coriander, and khmeli-suneli. It is perfect for warming winter lunches or heartfelt gatherings. This is not just a soup but a whole palette of flavors conveying the spirit of Georgian traditions.
1
Rinse the rice and soak it in lightly salted water for 15-20 minutes.
- Long-grain rice: 0.5 glass
- Salt: to taste
2
Wash the brisket, chop it into medium pieces, pour in water and boil for 5 minutes after boiling, then drain the resulting broth (we don't need it).
- Beef brisket: 1 kg
3
Rinse the meat pieces under running water to remove the foam, pour in 2.5 liters of water, add a whole onion, parsley root, peppercorns, bay leaf, salt, and simmer for 2 hours. Then remove the meat and separate it from the bones. Strain the broth and bring it to a boil.
- Beef brisket: 1 kg
- Onion: 1 head
- Parsley root: 1 piece
- Allspice berries: 5 piece
- Bay leaf: 4 pieces
- Salt: to taste
4
Put rice and meat in the broth and cook until the rice is ready (about 15-20 minutes).
- Long-grain rice: 0.5 glass
- Beef brisket: 1 kg
5
Add tkhemali and coriander, cook for another 10 minutes.
- Tkemali sauce: 200 g
- Ground coriander: 1 teaspoon
6
Add saffron and khmeli-suneli, boil for another 5 minutes.
- Ground saffron: 1 teaspoon
- Khmeli-suneli: 2 teaspoons
7
Chop basil and cilantro finely (for those who dislike cilantro, parsley can be used).
- Purple basil: 1 bunch
- Cilantro: 1 bunch
8
In a mortar, crush the nuts, garlic, black pepper, and a bit of chopped cilantro (parsley).
- Crushed walnuts: 2 tablespoons
- Garlic: 3 cloves
- Ground black pepper: to taste
- Cilantro: 1 bunch
9
Add the contents of the mortar, chopped basil, and cilantro to the soup, bring to a boil. Remove from heat and let steep for 20-30 minutes. Serve sprinkled with a pinch of fresh chopped herbs.
- Crushed walnuts: 2 tablespoons
- Garlic: 3 cloves
- Purple basil: 1 bunch
- Cilantro: 1 bunch
