Beef kharcho soup with walnuts
6 servings
150 minutes
Beef kharcho soup with walnuts is a dish infused with the spirit of Georgian cuisine. Its rich flavor arises from the harmony of tart tkemali, spicy seasonings, and the softness of walnuts. This soup was created in ancient times when shepherds sought ways to prepare hearty, warming dishes. Kharcho is traditionally made with beef, adding rice for thickness and garlic for zest. The nuts provide a delicate texture and deep aroma, while khmeli-suneli fills the soup with complex spicy notes. Each spoonful of this dish is a journey through the mountainous valleys and sunny vineyards of Georgia. It should be served with cilantro to refresh the taste and pairs perfectly with Georgian lavash and a glass of red wine, creating a cozy dining atmosphere.
1
Cut the meat into pieces, pour in 3 liters of water. Skim off the foam before boiling. Cook for one and a half hours.
- Beef: 600 g
2
Pour in 2 large tablespoons of satsivi sauce. You can use tkemali and adjust the amount to your taste — the broth should be slightly sour.
- Satsebeli sauce: 50 g
- Ground cayenne pepper: to taste
3
Slice the onion lengthwise into thin strips, add to the broth, and cook for another half hour.
- Onion: 2 pieces
4
Add washed rice (I use long-grain). Cook for 10 minutes.
- Rice: 150 g
5
Roast the walnuts, crush them in a mortar, and add to the soup. Grate the garlic on a fine grater (or use a garlic press) and add to the soup. Cook for 10 minutes.
- Walnuts: 100 g
- Garlic: 4 cloves
6
Add khmeli-suneli, red hot pepper to taste, and salt. Cook for another 10 minutes.
- Khmeli-suneli: 1 teaspoon
- Ground cayenne pepper: to taste
- Salt: to taste
7
Let it sit for a while. When serving, sprinkle with chopped cilantro or parsley.
- Fresh cilantro (coriander): to taste