Kharcho is a very popular Georgian dish. Originally it was made with beef — in Georgian, "dzrokhis khorci kharsho" means "beef soup" — though lamb later became a common variation as well. The recipe traditionally calls for tklapi (dried plum paste) or tkemali (Georgian plum sauce), a sweet-and-sour sauce made from the same plums. Crushed walnuts and spices are also essential; most commonly khmeli-suneli (Georgian spice blend) and garlic, along with hot red pepper if desired. The version I made here follows the classic preparation, though as you might expect, there are countless variations of kharcho — every cook puts their own spin on it. The result is an incredibly hearty, thick, and rich soup with a distinctive tanginess from the tkemali. I used a tkemali that already contains hot pepper, so I didn't add any separately. If your tkemali isn't spicy, feel free to add a little red chili pepper. If you can't find tkemali, tomato paste can be used as a substitute, though it won't be quite as authentically Georgian.
Ingredients:
- 500 g beef (I used shoulder/chuck)
- 150 g onion
- 100 g carrots
- 100 g walnuts
- 100 g rice (long-grain is best)
- 100-150 g tkemali (Georgian plum sauce)
- 5-6 cloves garlic
- 1 tbsp khmeli-suneli (Georgian spice blend)
- 1 bunch parsley (or cilantro, dill)
- salt
- pepper
How to cook kharcho soup
Place in a pot, cover with 2.5 liters of water, and bring to a boil. Simmer over low heat with the lid on for 1.5–2 hours, skimming off any foam that forms with a slotted spoon.
Add the tkemali (Georgian plum sauce) to the broth (start with a little less, then adjust to taste later). Season with salt and pepper. Add the onion.
Add the walnuts, khmeli-suneli (Georgian spice blend), and garlic pressed through a garlic press. Cook for 10–15 minutes.
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