A hearty and aromatic traditional Georgian beef soup, enriched with rice, walnuts, tklapi (cherry plum puree), and a distinctive blend of spices.
Global Soups: A Culinary Journey
A hearty and aromatic traditional Georgian beef soup, enriched with rice, walnuts, tklapi (cherry plum puree), and a distinctive blend of spices.
Ingredients
- 1 lb beef chuck cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 medium onions finely chopped
- 3 cloves garlic minced
- 1 cup long-grain rice rinsed
- 1/2 cup walnuts finely ground
- 2 tbsp tomato paste
- 1 tsp Khmeli Suneli
- 1/2 tsp red chili flakes or to taste
- 1/4 cup tklapi (cherry plum puree) or unsweetened plum paste
- 6 cups beef broth
- 1/4 cup fresh cilantro chopped
- salt and black pepper to taste
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
- Add chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the browned beef to the pot. Stir in tomato paste, Khmeli Suneli, and red chili flakes. Cook for 2-3 minutes, stirring constantly.
- Add beef broth, rinsed rice, ground walnuts, and tklapi (or plum paste). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beef is very tender and rice is cooked. Stir occasionally to prevent rice from sticking.
- Season with salt and black pepper to taste.
- Ladle hot Kharcho into bowls, garnish generously with fresh chopped cilantro, and serve immediately.
Notes
For authentic flavor, seek out tklapi (dried cherry plum sheets) or use unsweetened plum puree. Adjust chili flakes to your spice preference. Serve hot with fresh cilantro and a side of Georgian bread.
