Entree: Georgia – Samegrelo – ხარჩო ➤ Kharcho (Hearty Georgian beef and rice soup enriched with walnut paste and sour plum seasoning)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Total 2 hrs 40 min

Ingredients

- 1.5 lb (700 g) beef chuck, bone-in or with marrow, cut into 1–2 inch (2.5–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 large onion, finely chopped
- 1 carrot, sliced
- 8 cups (1.9 L) water
- 1/2 cup (100 g) long-grain rice, rinsed
- 3/4 cup (75 g) walnuts, finely ground
- 1/3 cup (80 ml) boiling water (to loosen walnut paste)
- 2 tbsp (30 g) tomato paste
- 3 tbsp (45 ml) tkemali or sour plum sauce (or 2 tbsp (30 g) plum leather paste reconstituted)
- 4 cloves garlic, minced
- 1 tsp (2 g) khmeli suneli (Georgian herb blend) or 1 tsp (1.5 g) dried fenugreek + 1/2 tsp (1 g) ground coriander
- 1 bay leaf
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- Salt to taste
- Fresh cilantro (coriander) or parsley, chopped, for garnish
- 1 tbsp (15 ml) red or white wine vinegar (optional, to brighten)

Instructions

1. In a large pot heat the oil over medium-high. Brown the beef chunks in batches until well colored; transfer pieces to a plate.
2. In the same pot add the chopped onion and carrot and sauté until softened, about 6 minutes. Return the beef to the pot, add water and the bay leaf, bring to a boil, then reduce heat and simmer gently until the beef is tender, about 1.5–2 hours. Skim foam as needed.
3. Remove the beef pieces and set aside to cool slightly. Strain or skim the broth if desired to clarify; return broth to the pot. If bones were used, remove and discard bones, shred or cut meat into bite-sized pieces and return to the broth.
4. Add the rinsed rice to the simmering broth and cook until the rice is nearly tender, about 12–15 minutes.
5. Meanwhile, make the walnut emulsion: combine ground walnuts with 1/3 cup (80 ml) boiling water and whisk until a smooth paste forms. Stir the tomato paste and tkemali (sour plum) into the walnut paste.
6. Add the walnut–tomato–plum mixture to the pot along with minced garlic, khmeli suneli, and crushed red pepper if using. Simmer gently 10–15 minutes, stirring so the walnut mixture blends into the broth and slightly thickens it.
7. Adjust salt, add vinegar if desired for brightness, and finish with a generous handful of chopped cilantro or parsley. Serve hot.