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Prep Time
20 min.
Cooking Time
1 h. 30 min.
Serves
8
Difficulty
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About This Recipe
Kharcho soup with walnuts is a thick and satisfying dish of Georgian cuisine. The rich beef broth is seasoned with rice, tkemali sauce and nuts, and then, once in a bowl, the soup is sprinkled with finely chopped herbs. Thanks to the fact that garlic and spices are added to kharcho, it turns out spicy, spicy and aromatic - exactly what the true taste of Caucasian cuisine should be. It’s hard to imagine a soup that could better warm you up in the cold - after a plate of fiery kharcho you simply forget that it’s freezing outside! In order not to deviate from the canon, add suneli hops, Imeretian saffron and hot pepper to the soup, take small short-grain rice and ripe tomatoes. Prepare kharcho soup according to our step-by-step recipe and drive away the frost and winter blues!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 17
Serves:
Beef on the bones - 1 kg
Walnuts (optional) - 100 g
Tomatoes - 4 pcs.
Bulb onions - 2 pcs.
Round grain polished rice - 2 tbsp
Garlic - 3 clove
Vegetable oil - 3 tbsp
Tkemali sauce - 2 tbsp
cilantro - 3 bunch
Parsley - 3 bunch
Purple basil - 3 bunch
Bay leaf - 2 pcs.
Imeretian saffron (marigolds) - 1 tsp
Khmeli-suneli - 1 tsp
Ground coriander - 1 tsp
Salt, ground hot red pepper - 0.3 tsp
Salt, freshly ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
347г
🍚
Carbohydrates
195г
🥩
Protein
220г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Place the beef in a large saucepan and add 2.5 liters of cold water. Bring to a boil over high heat, uncovered. Reduce heat to low. Carefully skim off any foam from the broth. It is convenient to remove the foam with a slotted spoon or a small strainer.
Step 2
Add the whole onion and bay leaf to the pan, add salt, cover and cook the broth for 1 hour. Do not allow rapid boiling; the surface of the broth should remain almost motionless.
Step 3
Remove the cilantro, parsley and purple basil leaves from the stems. Place the stems in the pan - they will impart their aroma to the broth. Finely chop the leaves and set aside until serving.
Step 4
Combine suneli hops, Imeretian saffron, hot and black pepper and coriander. Place walnuts and garlic in a blender glass. Add the spice mixture and pulse.
Step 5
Prepare the vegetables. Cut the remaining onion into small cubes. Coarsely chop the garlic. Make a cross-shaped cut on the tomatoes and place in boiling water. After 1-2 minutes, pour cold water over the tomatoes and carefully remove the thin skin. Cut the pulp into small cubes.
Step 6
Heat the vegetable oil in a large skillet and fry the onion until lightly golden, 3 minutes. Add the nut mixture and cook for another 2 minutes, stirring frequently with a spatula. Add chopped tomatoes and simmer for another 5 minutes.
Step 7
Continue cooking the broth until the beef can be easily pierced with a knife or fork. Remove the meat from the broth, cool slightly and cut into small pieces. Strain the broth into a clean saucepan. Discard the onion, bay leaf and herb stems.
Step 8
Bring the broth to a boil. Add the washed rice, chopped beef and nut mixture from the pan. Cook the soup over medium heat for 12-15 minutes. If the rice is not ready yet, continue
Step 9
Pour the soup into deep bowls. Sprinkle with the prepared herb mixture, season with black pepper and serve immediately. Serve pita bread or corn tortillas separately.
Enjoy your meal!
Follow the instructions step by step