Kharcho soup is a dish that carries the soul of Georgia in every spoonful. Originating from the Caucasus region, this rich and hearty soup combines the warm, aromatic flavors of beef, rice, and a distinct blend of spices. It’s not just food; it’s a taste of tradition, culture, and comfort wrapped in a savory broth. Often associated with cold winter days or family gatherings, Kharcho is the kind of dish that feels like a big, warm hug. If you’re unfamiliar with Georgian cuisine, Kharcho might be one of the most unique and intriguing dishes to try – it’s savory, spicy, sour, and just a little bit smoky. Whether you’re a seasoned chef or a kitchen novice, this recipe is sure to win hearts and bring the flavors of Georgia straight to your table.
Kharcho Soup Recipe
This Kharcho soup recipe is a traditional way of making this flavorful dish. It’s made with tender chunks of beef, rice, walnuts, and a variety of spices that come together in a beautifully aromatic broth. But there’s an interesting twist – the addition of tkemali (sour plum sauce) gives it a unique tanginess that sets it apart from other soups. The richness of the beef combined with the depth of spices and the earthiness of the walnuts creates an unforgettable dish.
Ingredients Needed
The ingredients for Kharcho soup may seem extensive, but don’t let that intimidate you. Each one plays a key role in creating that incredible depth of flavor.
- Beef (1 lb / 450 g) – The base of the soup, beef adds a rich, meaty flavor. Ideally, use beef stew meat or beef with bones to create a flavorful broth.
- Rice (½ cup / 100 g) – A traditional addition that thickens the soup and adds texture. Short-grain rice works best as it absorbs the flavors.
- Onions (1 medium) – Finely chopped onions are the aromatic base for this soup, creating a lovely foundation of flavor.
- Garlic (4 cloves) – Crushed garlic brings depth and complexity to the broth.
- Tomatoes (2 medium) – Fresh tomatoes balance the richness of the beef with their slight acidity.
- Walnuts (½ cup / 60 g) – Ground walnuts add a beautiful nutty flavor and contribute to the thickness of the soup.
- Tkemali (1 tbsp) – A sour plum sauce that adds a tangy zing. You can substitute with lemon juice if tkemali isn’t available.
- Paprika (1 tsp) – Adds a smoky undertone to the soup.
- Ground coriander (1 tsp) – A key spice in Kharcho that imparts a citrusy, earthy flavor.
- Bay leaves (2) – Adds a subtle aromatic quality.
- Cilantro (a handful) – Fresh cilantro brings a burst of green freshness to the finished dish.
- Salt and black pepper – To taste.
Cooking Instructions
Making Kharcho soup is a rewarding experience that’s actually much simpler than it may seem. Here’s a step-by-step guide:
- Prepare the Beef: Begin by cutting the beef into small chunks. You can leave the bone in for extra flavor. In a large pot, bring about 5 cups of water to a boil, then add the beef. Let it cook for around 1-1.5 hours on a simmer, until the beef is tender and the broth is rich.
- Cook the Rice: While the beef is simmering, rinse the rice under cold water to remove excess starch. Set it aside.
- Prepare the Base: In a separate pan, heat some oil over medium heat. Add the chopped onions and sauté them until golden and fragrant, about 5 minutes. Then, add the crushed garlic and sauté for another minute.
- Add the Tomatoes and Spices: Dice the tomatoes and add them to the onions and garlic. Cook for another 5 minutes until they soften and release their juices. Stir in paprika, coriander, and bay leaves, allowing the spices to bloom and intensify their aroma.
- Combine Everything: Add the tomato-onion mixture to the simmering beef pot. Then, stir in the rice and ground walnuts. Let everything simmer together for an additional 20 minutes, until the rice is cooked and the soup has thickened slightly.
- Finish with Tkemali and Cilantro: Stir in the tkemali sauce (or lemon juice) to add that signature tang. Season with salt and pepper to taste. Finish with a handful of chopped fresh cilantro.
- Serve and Enjoy: Ladle the soup into bowls and garnish with extra cilantro. Serve hot, ideally with some crusty bread on the side to soak up the rich broth.
Ingredient Insights
- Tkemali: This sour plum sauce is a key ingredient in Kharcho soup, giving it that signature tanginess. It’s made from wild plums found in the Caucasus region, offering a combination of sour, sweet, and slightly smoky flavors. Tkemali is used extensively in Georgian cooking and is what sets Kharcho apart from other soups.
- Rice: The rice in Kharcho isn’t just for texture; it also absorbs the beefy broth, making the soup feel more hearty and comforting. Short-grain rice is ideal because it has a higher starch content, which helps thicken the soup.
- Walnuts: Walnuts play a dual role – they add a nutty depth to the soup while also contributing to its thick texture. Ground walnuts are essential to creating that creamy, almost velvety consistency.
Expert Tips
- Broth Flavor: If you have time, simmer the beef for longer to extract more flavor from the bones. The longer you cook the broth, the richer and more flavorful it will become.
- Spice Adjustments: The beauty of Kharcho lies in the balance of spices. If you prefer a spicier version, feel free to add a bit of chili powder or crushed red pepper flakes. Conversely, if you prefer a milder taste, reduce the amount of paprika.
- Use Fresh Cilantro: Fresh cilantro at the end is not just for garnish; it adds a bright, herbaceous finish that lifts the whole dish. Don’t skip this!
- Make Ahead: Kharcho soup actually tastes better the next day, so if you can, make it a day ahead. The flavors meld together and develop further.
Recipe Variations
While the traditional Kharcho is made with beef, you can easily customize it based on what you have or prefer:
- Chicken Kharcho: If you prefer a lighter protein, chicken works wonderfully as a substitute for beef. It still provides a rich, flavorful base, but with a slightly milder taste.
- Vegetarian Kharcho: For a meatless version, you can substitute the beef with mushrooms (which add umami), and use vegetable broth instead of meat stock. You can also add more veggies like carrots and potatoes for added texture.
- Smoked Meat Kharcho: If you want an added layer of smokiness, try using smoked beef or even smoked sausage. The smokiness will bring a whole new depth to the soup.
Final Words
Kharcho soup is a celebration of Georgian culinary traditions, blending rich, hearty flavors with a delightful tang and spice. It’s a dish that invites conversation and warmth, perfect for gatherings or cozy evenings. Its unique combination of ingredients – beef, rice, walnuts, and tkemali – brings a sense of balance and harmony that’s comforting yet adventurous. You’ll be transported to the heart of Georgia with every spoonful.
FAQs
What Is Kharcho Soup?
Kharcho is a traditional Georgian soup made with beef, rice, tomatoes, and a variety of aromatic herbs and spices. It is known for its rich, savory flavor and spicy kick, often featuring ingredients like garlic, cilantro, and walnuts.
What Are The Main Ingredients In Kharcho Soup?
The main ingredients in Kharcho soup include beef (usually beef shank or brisket), rice, onions, tomatoes, garlic, cilantro, bay leaves, walnuts, and a blend of spices such as chili powder, paprika, and black pepper.
Can I Use A Different Type Of Meat For Kharcho Soup?
While beef is traditional, you can use other meats like lamb or chicken as alternatives. However, the flavor and texture of the soup may change slightly depending on the type of meat you choose.
How Do I Make Kharcho Soup Vegetarian?
To make a vegetarian version of Kharcho soup, substitute the beef with mushrooms or a mix of root vegetables like carrots and potatoes. You can also use vegetable broth instead of beef stock for the base.
What Is The Role Of Walnuts In Kharcho Soup?
Walnuts are a key ingredient in Kharcho soup, providing a rich, nutty flavor that balances the spice and acidity of the soup. They are typically ground into a paste and added to the soup to thicken it and enhance the texture.
What Spices Are Essential In Kharcho Soup?
Essential spices for Kharcho soup include chili powder, paprika, and black pepper. Some variations may also include coriander, cumin, and saffron for added depth of flavor.
How Do I Thicken Kharcho Soup?
Kharcho soup is typically thickened using ground walnuts, which are blended into a paste and added to the broth. Additionally, the rice helps to naturally thicken the soup as it cooks and releases starch.
Can I Make Kharcho Soup In Advance?
Yes, Kharcho soup can be made in advance and actually tastes better the next day as the flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.
What Should I Serve With Kharcho Soup?
Kharcho soup is often served with a side of crusty bread or lavash (a traditional flatbread). You can also pair it with a light salad to balance out the richness of the soup.
Can I Make Kharcho Soup In A Slow Cooker Or Pressure Cooker?
Yes, you can make Kharcho soup in both a slow cooker and a pressure cooker. For a slow cooker, cook on low for 6-8 hours. In a pressure cooker, you can reduce the cooking time to about 45 minutes to 1 hour, depending on the type of meat.