Entree: Russia – Caucasus Russia – Харчо ➤ Kharcho (Hearty Caucasian beef and rice soup enriched with ground walnuts and sour tomato, finished with garlic and fresh herbs)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 3/4-inch (2 cm) cubes
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced (about 9 g)
- 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1/2 cup (100 g) short-grain rice (such as medium or short-grain)
- 1 cup (120 g) shelled walnuts
- 1/2 cup (120 ml) water (for walnut paste)
- 6 cups (1.4 L) beef broth or water
- 2 tbsp (30 ml) tkemali (sour plum sauce) or 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (8 g) khmeli suneli (Georgian mixed spice) or a blend of coriander, fenugreek, marigold and dill seeds
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) crushed red pepper flakes, or to taste
- 1 tsp (5 g) salt, plus more to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Optional: 1 tbsp (15 ml) butter to finish

Instructions

1. In a heavy pot, heat the oil over medium-high heat. Season the beef cubes with a little salt and brown in batches until well-seared on all sides; remove and set aside.
2. In the same pot, add the chopped onion and sauté over medium heat until soft and golden, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
3. Return the beef to the pot, add diced tomatoes and tomato paste, and stir to combine. Pour in the beef broth (or water), bring to a boil, then reduce heat to a simmer. Skim any foam, cover partially, and simmer gently 45–60 minutes until beef is tender.
4. Meanwhile, make the walnut paste: pulse the walnuts with 1/2 cup (120 ml) water in a food processor until a thick smooth paste forms. Set aside.
5. When the beef is tender, add the rice, walnut paste, tkemali (or vinegar), khmeli suneli, ground coriander, red pepper flakes and 1 tsp salt. Stir, cover, and simmer another 15–20 minutes until rice is cooked and the soup has thickened. Add more water or broth if soup becomes too thick.
6. Taste and adjust seasoning with salt, pepper and additional tkemali or vinegar for tang. Stir in chopped cilantro and parsley and, if desired, swirl in 1 tbsp butter for extra richness.
7. Serve hot, garnished with extra cilantro. Kharcho is traditionally accompanied by crusty bread or lavash.