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Kharcho Georgian Style
Instructions
Prepare the ingredients for making kharcho in the Georgian style. Pureed tomatoes can be obtained by grating fresh tomatoes, but canned tomatoes in their own juice give a brighter taste (this tomato juice is perfect for kharcho soup). Spicy adjika can be replaced with tkemali sauce. Do not add more rice than indicated in the recipe, otherwise the kharcho will turn out very thick, like porridge.
Rinse the beef, place it in a pot, cover with 2 liters of water and put on medium heat.
Before it boils, a foam will begin to form – it must be collected, and the foamy noise will rise to the surface several times, so it is necessary to monitor this closely to ensure that the broth ultimately turns out clear.
Then add half an onion, bay leaves, and parsley stems to the pot. Leave the broth simmering under the lid.
Meanwhile, cut the onion for frying into small cubes.
Transfer it to a frying pan with vegetable and butter.
When the onion becomes transparent, add the tomato wedges. Fry everything for 1-1.5 minutes.
Then pour in the pureed tomatoes and stew the frying for 3-4 minutes.
Finely chop the garlic with a knife.
After 2 hours, remove the onion, bay leaves, and parsley stems from the broth – these spices have given their aromas and will no longer be needed. Also remove the meat – let it cool, then separate it from the bone.
Add the frying to the broth.
Now the soup needs to be salted – you can safely add 0.5 tablespoons of rock salt, and then adjust the salt to taste.
Add khmeli-suneli to the kharcho. The aroma of Caucasian herbs will immediately spread throughout the kitchen.
Return the pieces of beef to the pot, but without the bone.
Next, add adjika.
And season the soup with rice. Boil it for 15 minutes over medium heat.
Finally, add a very aromatic ingredient – chopped garlic. Let it simmer for 2 minutes.
Meanwhile, chop the herbs.
Finally, add the chopped parsley or cilantro. As soon as the soup boils, remove it from the heat and let it rest under the lid for 5-7 minutes.And here it is, an incredibly delicious, aromatic, and hearty soup kharcho in the Georgian style is ready. The aroma of Caucasian herbs stimulates the appetite, and every spoonful eaten brings true pleasure. For lovers of even spicier food, you can put a piece of hot pepper in the bowl. And, of course, this soup should be eaten hot, give it a try!
Tips
- 1
Use beef on the bone for best finished broth richness. Boneless beef produces flat watery broth; properly bone-in beef (800g with meaty bone) produces the proper signature rich golden character authentic to traditional Georgian kharcho preparations. The bone-in selection matters more than home cooks typically realize for finished soup-quality and overall family-meal success consistently across batches reliably across various Caucasian-cuisine occasions throughout the year for proper traditional Georgian results consistently.
- 2
Skim foam continuously for proper finished clear broth. Unskimmed foam clouds broth; properly continuous foam-skimming during initial boil produces the proper signature clear golden character authentic to traditional Georgian kharcho preparations. The same skimming principle elevates many beef-broth preparations including khmeli-suneli-seasoned soup applications across various traditional international culinary occasions throughout the year reliably.
- 3
Add adjika and khmeli-suneli for proper finished authentic Caucasian flavor. Plain seasoning produces flat results; properly authentic Caucasian spices (khmeli-suneli + adjika + tomatoes + garlic) produce the proper signature deep aromatic character authentic to traditional Georgian kharcho preparations. The patient spice-layering principle pays back significantly in finished soup-quality consistently across batches and various Caucasian-soup preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-cooking results.
- 4
Pair the finished kharcho with traditional accompaniments for proper presentation. Serve hot with hot pepper for spice lovers, alongside Georgian flatbread (lavash), khachapuri, fresh herbs for substantial Caucasian-cuisine spreads, or with red wine for elegant Georgian family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread for substantial dinner spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use lamb instead? +
Yes, lamb on the bone, mutton, or even beef-lamb mix all work beautifully as substitutes producing equally delicious traditional results. Each option produces distinct character: beef on bone provides classic Georgian kharcho character, lamb adds traditional Caucasian authenticity (very popular in Georgian homes), mutton adds robust depth, mix provides balanced character. Adjust cooking time slightly — lamb may need additional 30 minutes for proper tenderness. Mix and match meat options for endless variations across various Georgian kharcho traditions throughout the year for proper personalized finished results consistently across various Caucasian occasions.
How long does kharcho keep? +
Stored covered in the refrigerator, the kharcho keeps for 4-5 days at peak quality. The flavors deepen and improve over the first 24 hours as components marry beautifully — actually tastier the next day! Reheat gently in pot to preserve texture. The kharcho freezes adequately for up to 3 months — thaw in refrigerator overnight before reheating. Best consumed within 3-4 days for the brightest most appealing finished results across multiple meal applications throughout the year reliably across various family-meal occasions throughout the year for proper traditional Georgian character preserved properly.
Can I substitute tkemali for adjika? +
Yes, tkemali sauce works beautifully as substitute producing equally authentic Georgian results. Each option produces distinct character: adjika provides classic spicy Georgian character with red pepper depth, tkemali sauce adds traditional plum-based fruit-tart character (very Georgian). Use 1 tablespoon of either. Both are authentic Caucasian condiments. Choose based on availability and flavor preference. Mix and match Caucasian sauces for endless variations across various Georgian kharcho traditions throughout the year for proper personalized finished results consistently across various Caucasian occasions reliably across various preparation sessions.
Why is my kharcho too thick? +
Three usual causes: too much rice added, rice cooked too long, or insufficient water added. Address proper minimal rice quantity (70g maximum), brief 15-minute rice cooking, and full 2-liter water quantity for consistently proper soup-not-porridge results. The combination of proper rice amount, careful timing, and adequate liquid produces dramatic consistency-quality reliably across various Georgian kharcho preparation sessions throughout the year for proper traditional results consistently across various family-meal occasions reliably across various sessions throughout the year.
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