Kharcho Soup with Beef – Spicy Georgian Comfort Food

Step 1

Prepare the meat: rinse thoroughly under running water, remove all membranes, fat layers and tendons. Place the meat in a pot, cover with 2 liters of cold water. Bring to a boil over medium heat, skim off the foam. Reduce heat to low, cover with a lid and simmer for at least 2 hours. Monitor the water level - add hot water if necessary. 30 minutes before the end of cooking, add salt at the rate of 1 teaspoon per 1 liter of broth. Tip: For richer flavor, add a whole peeled onion, carrot and bay leaf.

Step 2

Strain the broth through a sieve or cheesecloth. Remove bones from the meat, cut into neat cubes (0.5-0.6 inches). Return the prepared meat to the strained broth.
Tip: For clearer broth, you can chill it first and remove the solidified fat.

Step 3

Place the pot with broth and meat over medium heat. Add whole sprigs of fresh cilantro and parsley (wash thoroughly beforehand but do not chop). Add rice and cook until the grains are tender (15-20 minutes). Add to the soup:

Toasted walnuts (first dry-roast in a pan until golden brown and fragrant, then crush in a mortar or grind through a meat grinder)

Tkemali sauce (if unavailable, substitute with 1 tbsp wine vinegar or 2 tbsp tomato paste mixed with lemon juice)

Minced garlic (pressed or finely chopped)

Mix thoroughly. Simmer for 2-3 minutes, then remove the herb sprigs. When serving, garnish with freshly chopped herbs if desired.

Tip: For a richer flavor, let the soup sit covered for 10-15 minutes before serving.