How to Make Kharcho (Georgian Beef and Walnut Soup)

This rich and flavorful beef soup from Georgia is a wonderful combination of ground walnuts, aromatic spices, and tender beef. It's a hearty and comforting dish that is surprisingly straightforward to prepare.

Category: Soup
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories per serving: Approximately 500

Ingredients

• 1 kg (2.2 lbs) beef (chuck or stewing beef), cut into chunks

• 400 g (3 cups) walnuts

• 2 tomatoes

• 2 onions, finely chopped

• 4 cloves of garlic, minced

• 100 g (7 tbsp) butter

• 1 tbsp Khmeli Suneli (Georgian spice mix)

• 1 tsp marigold petals or turmeric

• 1 tbsp dried coriander, ground

• 2 tbsp cornmeal or wheat flour

• Salt, to taste

• Red pepper flakes, to taste

• Fresh cilantro and parsley for garnish

• Water, as needed

Instructions

1. Prepare the Base Ingredients: Run the walnuts through a meat grinder twice, or pulse in a food processor until they form a fine, gritty paste. Score the tomatoes with an "X," blanch them in boiling water for a minute, then transfer to ice water. Peel off the skins, remove the seeds, and puree the flesh in a blender. Set both aside.

2. Cook the Beef: Cut the beef into bite-sized chunks. Place it in a large pot with a small amount of water and simmer (braise) until it begins to soften. Add the butter and chopped onions, and continue cooking for another 20-25 minutes. Finally, stir in the pureed tomatoes.

3. Create the Walnut Sauce: Add a generous amount of boiling water to the pot with the beef and let it simmer on low heat. Meanwhile, in a separate bowl, combine the ground walnuts with the Khmeli Suneli, marigold/turmeric, dried coriander, red pepper flakes, salt, cornmeal, and a little water. Mix well to form a thick paste. Blend this paste once more in the blender or food processor until it becomes a smoother sauce.

4. Combine and Finish: Add the walnut and spice sauce to the simmering pot of beef. Stir well to combine. Bring the soup back to a gentle boil. Add the minced garlic, adjust salt and pepper flakes to your taste, and let it simmer for another 5-10 minutes to allow the flavors to meld.

5. Serve: Ladle the hot Kharcho into bowls. Garnish generously with fresh cilantro, parsley, and a sprinkle of extra red pepper flakes if desired. Enjoy!

Tips for the Perfect Kharcho

• Khmeli Suneli: This is the essential spice blend for Kharcho. If you can't find it, you can make a version by mixing coriander, dill, basil, marjoram, bay leaf, mint, and a pinch of saffron or turmeric.

• Walnut Texture: The walnuts can be ground to your preference. A finer grind will create a thicker, creamier soup, while a coarser grind will give more texture.

• Tkemali: For an authentic sour note, a tablespoon of Tkemali (Georgian plum sauce) can be added at the end of cooking. A small amount of red wine vinegar or pomegranate molasses can be a substitute