Classic Beef Kharcho
shared by Кухня Nibblore
This hearty Georgian soup combines tender beef, rice, walnuts, tomato, and the distinctive tartness of tkemali plum sauce. Khmeli suneli, coriander, and garlic create a deep, warming aroma, while fresh herbs stirred in at the end keep the flavors bright. It is an especially satisfying lunch or dinner on a cool day. • Keep the broth at the gentlest simmer rather than a rolling boil; this makes the beef more tender and helps the broth stay clear. • Grind the walnuts into fine crumbs, but not a paste, so they thicken the soup without making it oily. • Tkemali varies in acidity, so start with three-quarters of the stated amount, taste, and adjust as needed. • The rice will continue absorbing broth as the soup rests, so remove the pot from the heat while the kharcho is slightly thinner than your preferred consistency. • Beef brisket can be replaced with the same weight of boneless beef chuck or shank; cook until tender. • Instead of canned tomatoes, use 200 g ripe fresh tomatoes, peeled and finely chopped. • If red tkemali is unavailable, use green tkemali for a sharper, more herbaceous tartness. • Short-grain rice can be replaced with the same amount of medium-grain rice; begin checking it 2 minutes earlier. Cool the soup and refrigerate it in an airtight container for up to 3 days. Reheat individual portions gently over low heat, adding a little water or broth because the rice will thicken the kharcho during storage. Freeze for up to 2 months, although the rice will soften after thawing; for the best texture, freeze the soup base without the rice and add freshly cooked rice when reheating.
- Total time
- 150 min
- Servings
- 6
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 800 gbeef brisket, boneless and cut into 4 cm chunks
- 2.2 lwater, cold
- 2bay leaves
- 1 tspsalt, for the broth
- 2 tbspvegetable oil
- 250 gonion, finely chopped
- 2 tbsptomato paste
- 200 gcanned tomatoes, crushed
- 100 gshort-grain rice, rinsed until the water runs clear
- 100 gwalnuts, finely ground
- 100 gtkemali plum sauce
- 2 tspkhmeli suneli spice blend
- 1 tspground coriander
- ½ tspred pepper flakes
- ½ tspblack pepper, freshly ground
- 4 clovesgarlic, crushed to a paste
- 20 gcilantro, finely chopped
- 15 gflat-leaf parsley, finely chopped
- ½ tspsalt, for final seasoning
Instructions
- 1Place the beef in a 4–5 L pot, add 2.2 L cold water, and bring to a gentle simmer over medium heat, allowing 15–20 minutes. Skim off the foam thoroughly, then add the bay leaves and 1 tsp salt. Reduce the heat to low, cover loosely, and simmer for 75–90 minutes, until the beef is tender but not falling apart.
- 2Remove the cooked beef with a slotted spoon and strain the broth into a clean pot. Discard the bay leaves. If needed, add enough hot water to bring the liquid to 1.8 L, return the beef to the broth, and keep it over low heat.
- 3While the beef cooks, heat the vegetable oil in a 24–26 cm frying pan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and pale golden. Add the tomato paste and cook for 2 minutes, until it darkens slightly.
- 4Add the crushed tomatoes, khmeli suneli, ground coriander, red pepper flakes, and black pepper to the pan. Cook for 5 minutes, stirring, until the mixture thickens. Pour in 150 ml hot broth, stir well, and transfer everything to the pot with the beef.
- 5Bring the soup to a steady simmer, add the rinsed rice, and stir to prevent it from sticking to the bottom. Simmer uncovered over low heat for 12 minutes, stirring twice.
- 6Add the ground walnuts and tkemali. Simmer for another 6–8 minutes, until the rice is tender but still holds its shape and the soup has thickened slightly. Taste and add up to 0.5 tsp salt if needed, keeping the saltiness of the tkemali in mind.
- 7Remove the pot from the heat and stir in the garlic, cilantro, and parsley. Cover and let the kharcho rest for 15 minutes so the flavors can meld. Stir before serving; if the soup has become too thick, loosen it with a little hot water or broth.