Kharcho (Georgia)
Kharcho is a traditional Georgian soup that embodies the rich culinary heritage of the region. Known for its hearty texture and robust flavors, this soup combines tender pieces of beef, aromatic herbs, and spices, making it a comfort food staple in Georgian households.
The dish is particularly famous for its unique flavor profile, which features the tanginess of tamarind or sour plum, the warmth of spices, and the richness of walnuts, creating a symphony of tastes in every spoonful.
Originating from the picturesque region of Samegrelo, Kharcho has evolved over the years, with each family adding its twist to the recipe.
Traditionally enjoyed during gatherings and festive occasions, this soup not only warms the body but also brings people together, showcasing the importance of food in Georgian culture.
In this recipe, we will guide you through the steps to make authentic Kharcho, highlighting its ingredients and preparation methods while also providing tips for variations. Let’s dive into the flavorful world of Georgian cuisine!
Ingredients
For the Soup:
- 5 lbs (700g) beef (chuck or brisket), cut into 1-inch cubes
- 8 cups water
- 1 large onion, finely chopped
- 1 cup tomatoes, diced (fresh or canned)
- 1/2 cup rice (preferably long-grain or basmati)
- 1/2 cup walnuts, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 3-4 cloves garlic, minced
- 1 teaspoon dried fenugreek (or a substitute like curry powder)
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon chili flakes (adjust for spice preference)
- 2-3 tablespoons vegetable oil (for sautéing)
- Salt, to taste
- 1-2 tablespoons tamarind paste or sour plum puree (for tanginess)
- Optional: fresh cilantro and parsley for garnish
How to Make Kharcho
Step 1: Prepare the Beef
In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides. This step will enhance the flavor of the meat and provide a rich base for the soup.
Once browned, remove the beef from the pot and set it aside. In the same pot, add the chopped onions and sauté them until they are soft and translucent, about 5-7 minutes.
Step 2: Build the Flavor Base 3. Add the minced garlic to the onions and sauté for another minute, ensuring it doesn’t burn. Then, add the diced tomatoes (fresh or canned) to the pot and cook for about 5-10 minutes until they soften and release their juices.
Step 3: Combine Ingredients 4. Return the browned beef to the pot and add the water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender. 5. Skim off any foam that rises to the surface during cooking. This will ensure a clearer broth.
Step 4: Add the Rice and Spices 6. Once the beef is tender, add the rice to the pot. Stir in the dried fenugreek, ground coriander, paprika, black pepper, and chili flakes. Taste and adjust the seasoning with salt as necessary. Let the soup simmer for an additional 20-25 minutes, or until the rice is cooked.
Step 5: Incorporate Walnuts and Herbs 7. While the soup is simmering, finely chop the walnuts. Once the rice is cooked, add the chopped walnuts, tamarind paste (or sour plum puree), and half of the fresh herbs (cilantro and parsley) to the soup. Stir well to combine. The walnuts will add a creamy texture and richness to the soup.
Step 6: Final Touches 8. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together. Before serving, taste again and adjust the seasoning if needed.
Step 7: Serve 9. Ladle the Kharcho into bowls and garnish with the remaining fresh herbs. Serve hot, accompanied by crusty bread or traditional Georgian cornbread (mchadi) for dipping.
Chef’s Note
Kharcho is a versatile dish that can be easily adapted to suit your taste preferences. If you want to make it a bit spicier, feel free to increase the amount of chili flakes or add fresh chili peppers. For a vegetarian version, you can substitute the beef with mushrooms and vegetable broth, while keeping the other ingredients the same.
The unique flavor of Kharcho comes from the balance of spices and the tanginess from the tamarind or sour plums. If you cannot find tamarind paste, you can use lemon juice as a substitute, but the flavor will differ slightly.
To store leftovers, keep the soup in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits. When reheating, you may need to add a bit of water or broth to loosen it up.
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 25g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
Note: Nutritional values may vary based on specific ingredient brands and portion sizes.
Kharcho is not just a soup; it’s a celebration of Georgian flavors and traditions. Its hearty nature, combined with the bright, tangy notes from the tamarind and fresh herbs, makes it a dish that is both comforting and invigorating.
Whether served at a family gathering or enjoyed on a quiet evening at home, Kharcho is sure to bring a taste of Georgia to your table. Enjoy the warmth, richness, and complexity of this traditional soup, and savor every moment of your culinary journey through Georgia!
Thanks for visiting Soups Recipe