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Kharcho Georgian Style
Instructions
Prepare the ingredients for making kharcho Georgian style. Pureed tomatoes can be obtained by grating fresh tomatoes, but canned tomatoes in their own juice give a brighter taste (this tomato juice is perfect for kharcho soup). Spicy adjika can be replaced with tkemali sauce. Do not add more rice than indicated in the recipe, otherwise the kharcho will turn out very thick, like porridge.
Rinse the beef, place it in a pot, cover with 2 liters of water and put on medium heat – medium exactly, so that you have time to skim off the foam before it boils.
Before it boils, foam will begin to form – it must be collected, and the foam will rise to the surface several times, so it is necessary to watch this closely so that the broth ultimately turns out clear.
Then add half an onion, the bay leaves, and the parsley stems to the pot. Leave the broth at a gentle simmer under the lid – this is the "aromatic base" for the future soup.
Meanwhile, cut the onion for frying into small cubes – a fine dice is needed for quick, even frying.
Transfer it to a frying pan with vegetable oil and butter – the double mix of oils gives a buttery aroma without burning during vigorous frying.
When the onion becomes translucent, add the tomato wedges. Fry everything for 1-1.5 minutes – the onion should be translucent, not golden, so that its aroma stays delicate.
Then pour in the pureed tomatoes and stew the fry-up for 3-4 minutes – the tomatoes give the sauce its characteristic "Georgian" colour and tang.
Finely chop the garlic with a knife – with a knife exactly, not through a press, to keep a textural accent in the finished soup.
After 2 hours, remove the onion, bay leaves, and parsley stems from the broth – these seasonings have already given up their aromas and are no longer needed. Also take out the meat – let it cool, then separate it from the bone.
Season the broth with the fry-up – the tomato-and-onion fry-up turns an ordinary broth into a thick Georgian kharcho.
Now the soup needs to be salted – you can safely add 0.5 tablespoons of rock salt, and then adjust the salt to taste.
Add khmeli-suneli to the kharcho. The aroma of Caucasian herbs will immediately spread throughout the kitchen – it is exactly this seasoning that gives the signature "Georgian" character. More about its composition and variations is in the article "Khmeli-suneli – how to make it at home".
Return the pieces of beef to the pot, but now without the bone – the meat is ready for the final phase of cooking in the finished Georgian sauce.
Next, add the adjika – it is exactly what gives authentic kharcho its proper "heat".
And season the soup with rice. Boil it for 15 minutes at a medium simmer – it is rice, not potatoes, that distinguishes kharcho from other soups.
All that is left is to add a very aromatic ingredient – chopped garlic. Let it cook for 2 minutes – right at the end, so that the fresh garlic does not "boil away" but keeps its aroma.
Meanwhile, chop the herbs – fresh herbs at the end give a bright herbal bouquet.
Last, add the chopped parsley or cilantro. As soon as the soup boils, remove it from the heat and let it rest under the lid for 5-7 minutes – this "steeping" makes all the aromas more intense.And here it is – the amazingly tasty, aromatic and rich soup kharcho Georgian style is ready. The aroma of Caucasian herbs whets the appetite, and every spoonful brings true pleasure. For lovers of even spicier food, you can put a piece of hot pepper in the bowl. And, of course, this soup should be eaten hot.
Tips
- 1
Khmeli-suneli is essential – the "secret" of Georgian aroma. Without khmeli-suneli, kharcho turns into an ordinary "Russian" meat soup with rice. This spice blend gives that very "Georgian" note by which the authentic dish is recognised. The composition of the blend is complex (more than 10 herbs), and there is nothing to replace it with – you need to buy it or make it yourself.
- 2
70 g of rice, no more – the "secret" against porridge. The main mistake of home cooks is "more rice, more filling". Rice swells threefold in hot broth, and within an hour the soup turns into a thick "rice porridge" instead of a "thin soup". 70 g of rice per 2 liters of water is the "golden" proportion: the rice is noticeable, but the soup stays thin even after standing.
- 3
Tkemali as an alternative to adjika – the "secret" of variety. Spicy adjika gives kharcho a "fiery" character. Tkemali is more "fruity" and sour, which is perfect for those who do not like excessive heat. Following the principle of tkemali from cherry plum, you can make your own homemade sauce and use it in kharcho. The result will be a more "fruity" version of the Georgian soup.
- 4
Rest for 5-7 minutes under the lid – the "secret" of aroma intensity. Right after boiling, the soup tastes "raw" – the aromas have not "come together". 5-7 minutes under the lid with the heat off let all the components "steep" on each other, and the taste becomes rich and many-layered. This is a "secret" from Georgian home cooks.
FAQ
What is kharcho and where is it eaten? +
Kharcho is a national Georgian soup, recognised as a "calling card" of Georgian cuisine on a par with khachapuri and khinkali. It is widespread throughout Georgia, in the Georgian diaspora around the world, and in Russia – since Soviet times as one of the "cult" canteen soups. The classic recipe is made from beef (the name comes from "kharcho" – "beef soup" in Georgian), but modern variations include versions made from lamb, chicken, or even without meat (lean kharcho). It is served as the first course of a meal, especially in cold weather – warming and filling.
Can beef be replaced with another meat? +
Only beef is authentic – the name "kharcho" itself means "beef soup". Alternatives for variations: lamb with fat tail (gives a more intense "Caucasian" character), turkey (a dietary option), chicken (for an express version in 1 hour). Pork is not suitable – it is not authentic for Georgian cuisine. The main rule is that the meat must be on the bone, because a rich bone gives a properly "thick" broth. Pure boneless fillet will give an "empty" broth without the characteristic consistency.
How long does kharcho keep? +
In the refrigerator in a sealed container – up to 4 days without loss of quality. On the second day the taste becomes richer – all the components "steep". Before serving, I reheat it on the stove for 5-7 minutes until fully hot. It can be frozen for 2 months, but the rice becomes "mushy" after thawing. It is better to freeze it without rice and add fresh rice when reheating. A tip from Georgian home cooks: kharcho in the refrigerator on the third day is the tastiest, so it is best to cook a large pot for 3-4 days for the family.
What to serve with kharcho Georgian style? +
The authentic Georgian way of serving is in a deep bowl with a large wooden spoon. It is generously sprinkled on top with fresh cilantro and garlic. To the table: Georgian "shoti" flatbread or flat lavash for dipping into the soup, pickled vegetables, fresh cucumbers and tomatoes. For drinks: Georgian dry red wine (saperavi, mukuzani, kindzmarauli). For a large Georgian "supra": kharcho as the first course, then meat dishes (shashlik, chakhokhbili), khachapuri, and at the end desserts and Georgian sweets. This is a full multi-course meal.
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