Soups
Kharcho beef and rice soup
Kharcho comes from Georgia but has long been a home favourite across the former Soviet Union. It is a thick, spicy and slightly hot beef soup with rice. Its signature sourness comes from tkemali, a tart plum sauce, while crushed walnuts give it a rich, velvety body. Fresh coriander, garlic and the khmeli-suneli spice blend are essential too. This home version uses ingredients you can find easily; if you cannot get tkemali, a little extra tomato purée and lemon juice do the job. The result is almost as thick as a stew and very warming.
Method
Tap a step to mark it done.
Cover the beef with 2.5 litres of cold water, bring to the boil and skim. Simmer gently for 1.5 hours.
Lift out the beef and cut it into small pieces. Strain the broth and return it to the heat.
Rinse the rice until the water runs clear, add it to the simmering broth and cook for 10 minutes.
Meanwhile finely chop the onion and fry it in the oil for 6-7 minutes until golden. Add the tomato purée and fry for 2 more minutes, stirring.
Add the beef, fried onion, tkemali and the finely chopped deseeded chilli to the broth. Simmer for 5 minutes.
Stir in the crushed walnuts, khmeli-suneli, bay leaf and pepper. Simmer for another 5 minutes.
Crush the garlic with a pinch of salt and finely chop the coriander. Add them to the soup, season with salt to taste and turn off the heat straight away.
Cover and leave for 10-15 minutes before serving.
Tips for success
- Add the chilli gradually, as the heat builds while the soup rests.
- Don't let the rice turn to mush; after it goes in, the soup should cook for no more than 20 minutes.
- For a richer broth, use beef on the bone such as brisket or short ribs.
- Garlic and coriander go in at the last moment so their aroma stays fresh.
Serving and storage
Serve hot with extra coriander and lavash or crusty white bread.
Keeps in the fridge for up to 3 days. The rice soaks up the broth, so add a little boiling water when reheating.
Variations
- Lamb kharcho: make the broth with lamb ribs and simmer for 1.5-2 hours.
- Chicken kharcho: use chicken on the bone and simmer for 40 minutes.
- Without tkemali: use 70 g of tomato purée and the juice of half a lemon at the end.
Calories and macros
Per serving (about 551 g):
Per 100 g: 71 kcal, P 4.1, F 4.3, C 4.1. An estimate based on average ingredient values. Your daily calories ›
