Entree: Georgia – Adjara – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice soup enriched with ground walnuts, herbs, and sour plum seasoning)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 2 large onions, finely chopped (about 300 g total)
- 4 cloves garlic, minced
- 1 cup (200 g) short-grain rice, rinsed
- 6 cups (1.4 L) beef stock or water
- 1 14-oz can (400 g) crushed tomatoes or 2 cups (480 g) fresh tomatoes, chopped
- 1/2 cup (50 g) walnuts, finely ground
- 2 tbsp (30 ml) tkemali (sour plum) sauce or 1 tbsp (15 ml) sour plum paste
- 1 1/2 tsp (6 g) khmeli suneli (Georgian mixed spice)
- 1/2 tsp (2.5 g) ground coriander
- 1/2 tsp (2.5 g) ground fenugreek (optional)
- 1/2 tsp (2.5 g) red pepper flakes or to taste
- Salt to taste (about 1 1/2 tsp / 8 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (10 g) fresh parsley, chopped
- 2 tbsp (30 ml) red wine or 1 tbsp (15 ml) red wine vinegar (optional)
- 1 bay leaf

Instructions

1. Heat vegetable oil and butter in a large heavy pot over medium-high heat. Add beef cubes in batches and brown on all sides; remove and set aside.
2. Lower heat to medium, add the chopped onions and a pinch of salt; cook until soft and translucent, about 8–10 minutes, stirring so they do not brown.
3. Add minced garlic and cook 1 minute until fragrant. Return the browned beef to the pot and stir to combine.
4. Pour in the crushed tomatoes and beef stock, add the bay leaf, khmeli suneli, ground coriander, fenugreek (if using), and red pepper flakes. Bring to a simmer, then reduce heat, cover partially, and cook gently for 1 to 1 1/4 hours until beef is tender.
5. Meanwhile, grind the walnuts finely (use a food processor) and mix with the tkemali and a little warm broth from the pot to form a loose paste.
6. When the beef is tender, add the rinsed rice and the walnut-tkemali paste to the pot. Stir well, adjust liquid so rice is covered by about 1/2 inch (1.5 cm); simmer gently, covered, for 15–20 minutes until rice is cooked and soup has thickened.
7. Stir in the chopped cilantro and parsley and the optional red wine or vinegar. Taste and adjust salt and acidity with extra tkemali or a squeeze of lemon if needed.
8. Remove bay leaf. Serve hot, garnished with additional chopped herbs and a drizzle of butter or walnut oil if desired.