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Kharcho soup in a multicooker-pressure cooker made of pork with rice
Instructions
For the broth, lean pork with ribs works great. Cut the meat into portions and sauté in the multicooker. While the meat is frying, prepare the following ingredients on a separate cutting board.
For the soup, use steamed rice. Rinse the grains several times until the water runs clear — this removes excess starch that would otherwise make the soup cloudy. Place the rice in a colander to drain.
The dressing can be prepared directly in the multicooker or in a separate frying pan. Place the tomato paste in the frying pan and sauté for a minute. Cut the tomatoes into halves or quarters and add them to the pan. Peel them beforehand if you want a smoother sauce.
Onion and green onions are also needed for kharcho. The two types of onion play different roles — the regular onion melts into the broth as a flavor base, while the green onions garnish each bowl with fresh color and bite.
Add the onion to the frying pan, chopped into medium cubes. Sugar will balance the acidity of the tomatoes and the bitterness of the onion. Add sugar to taste — start with one tablespoon and adjust upward if the dressing tastes too sharp.
In many traditional recipes, carrot is not added to kharcho soup. In our version, we use one medium carrot for added sweetness and color. The carrot is optional but lifts the visual appeal of the finished bowl considerably.
Cut the carrot into very thin strips. Also add it to the frying pan with the other dressing ingredients. Thin strips cook quickly and integrate smoothly with the broth without dominating the bowl.
Prepare the spices according to the recipe or select them to your taste. Add everything to the dressing. Finely chop the garlic cloves with a knife or pass them through a press — pressed garlic releases more flavor than chopped.
The dressing can be diluted with a small amount of water or tomato juice. About twenty grams of butter gives the soup an even richer flavor and bright color to the dressing — the butter is non-traditional but adds welcome depth.
Add the rice, dressing, and two liters of water to the multicooker with the meat. Close the lid tightly. Cook with the lid closed, set the timer for fifty minutes. The pressure cooker compresses the long traditional simmer into less than an hour.
After the signal, do not rush to open the multicooker lid — wait until the pressure settles and the soup stops boiling. After about ten minutes, the pot can be opened. The kharcho soup turns out incredibly tasty and aromatic thanks to the abundant spices. Pour into portioned bowls and serve. Add chopped green onions and a sprig of parsley to each bowl. If you have a multicooker-pressure cooker, prepare kharcho according to this recipe — the hearty, aromatic Georgian classic will please everyone at the table.
Tips
- 1
Use authentic Georgian spices for proper kharcho flavor. Khmeli-suneli, utscho suneli (blue fenugreek), and Georgian adjika are non-negotiable for the traditional taste. Substitutes do not really exist; without these spices, the soup becomes generic meat-and-rice instead of kharcho. Buy authentic Georgian spice blends from Russian or Caucasian markets, or order online from specialty Georgian grocers.
- 2
Toast the spices briefly before adding to the dressing for deeper flavor. A 30-second dry toast in a hot pan releases the essential oils in coriander, fenugreek, and other whole spices. Ground spices benefit from less aggressive toasting — just bloom them in the warm fat for 10 seconds. The same toasting principle elevates many dishes that rely on spice complexity, including mixed meat solyanka.
- 3
Use bone-in pork rather than boneless for richer broth. The bones release collagen and minerals that thicken the broth slightly and add deep flavor. Pork ribs work beautifully. Boneless lean pork produces a lighter soup that is closer to chicken broth in body. Both versions are good; the bone-in version is more authentic to the original Caucasian style.
- 4
Serve with a generous spoonful of fresh chopped cilantro and a wedge of lemon. The fresh herbs and acid brighten the deep, spice-heavy broth. Traditional accompaniments include hot bread (lavash, churek, or homemade bread) and a small dish of adjika for those who want extra heat at the table. The complete spread feels like a dinner at a Tbilisi family table.
FAQ
What is the difference between kharcho and other meat soups? +
Kharcho is distinguished by three characteristics: traditional use of beef (or sometimes pork or lamb), the inclusion of rice as a thickener, and the heavy spice palette featuring khmeli-suneli, fenugreek, and walnuts in some versions. The deep red-brown color and pronounced sour-spicy flavor profile make it instantly recognizable. Sour notes traditionally come from tklapi (sour plum leather) or pomegranate juice, with tomato paste as a modern substitute.
Can I use beef or lamb instead of pork? +
Absolutely — in fact, beef is the more traditional choice. Use beef shank, brisket, or oxtail for the richest broth. Cook time may need adjustment for tougher cuts. Lamb produces a more pronounced meat flavor that some find too strong; mix lamb with beef for a milder result. Each meat brings its own character to kharcho; the spice blend remains constant regardless of protein choice.
Why is my kharcho not red enough? +
Authentic kharcho should be deep brick-red from the combination of tomato paste, fresh tomatoes, and Georgian paprika. If your soup looks pale, increase the tomato paste and add a teaspoon of sweet paprika. Some recipes call for adding a teaspoon of beet juice for color enhancement, though this is not traditional. The most important factor is high-quality tomato paste — cheap pale paste produces pale soup regardless of how much you add.
How long does kharcho keep? +
Kharcho actually improves on day two as flavors deepen. Stored covered in the fridge, it keeps for 4-5 days. The rice continues to absorb broth and the soup thickens significantly — thin with a splash of water when reheating. Kharcho also freezes well for up to 3 months in portion-sized containers, though the rice texture suffers slightly upon thawing. For the best frozen results, omit the rice and add fresh-cooked rice when reheating.
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