Georgian · Dinner · Easy
Kharcho (Georgian Beef and Rice Soup)
0.0 (0 ratings)- Total
- 2 hr 30 min
- Prep
- 20 min
- Serves
- 6
- Calories
- 370
Beef, rice and walnuts simmer into a rich Georgian soup, sharpened with sour plum sauce and finished with garlic and cilantro.
Sour plum sauce gives Kharcho (Georgian Beef and Rice Soup) the tart edge that balances its beef and walnuts. The rice cooks in the broth near the end, releasing enough starch to make the soup substantial without turning it into a solid stew.
Use chuck and wait until it is nearly tender before adding rice. Tkemali varies in acidity and salt, so start with the measured amount and taste the finished broth before adding more.
Method
Heat vegetable oil in a heavy pot over medium-high heat. Brown beef chuck in two batches for each, then transfer to a plate.
Cook onion over medium heat for until soft. Stir in tomato paste for , then return beef with water, salt and black pepper.
Cover and simmer gently over low heat for until the beef is nearly fork-tender and above 145°F.
Add rice, ground walnut, tkemali, ground coriander, fenugreek and cayenne pepper. Simmer partially covered for until the rice is tender, stirring along the bottom occasionally.
Stir in garlic and simmer for until its raw edge softens. Remove from heat, add cilantro and rest for ; the soup should remain loose enough to ladle.
Forkue tips
- If tkemali is unavailable, use 1 tbsp lemon juice plus 2 tbsp unsweetened plum puree; the flavor differs, but the sour-fruit balance stays close.
Storing and reheating
Refrigerate for 3 days. Reheat with extra water because the rice continues to absorb broth; stir gently to keep the beef pieces intact.
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Kitchen gear
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Photo: EugSan, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Kharcho (Georgian Beef and Rice Soup): FAQ
Does all kharcho contain rice?
No. Regional versions differ, including thicker walnut-rich versions without rice. This soup version uses rice to give the broth body.
Can I freeze kharcho?
Yes, for up to 2 months, though the rice will soften further. For firmer grains, freeze the beef broth before adding rice and cook the rice when reheating.
How do I store and reheat Kharcho (Georgian Beef and Rice Soup)?
Refrigerate for 3 days. Reheat with extra water because the rice continues to absorb broth; stir gently to keep the beef pieces intact.
How long does Kharcho (Georgian Beef and Rice Soup) take?
About 2 hr 30 min in total: 20 min prep and 2 hr 10 min cooking.
What do I need to make Kharcho (Georgian Beef and Rice Soup)?
The key ingredients are beef chuck, rice, walnut, onion, garlic and tomato paste, plus pantry basics.
Any tips for Kharcho (Georgian Beef and Rice Soup)?
If tkemali is unavailable, use 1 tbsp lemon juice plus 2 tbsp unsweetened plum puree; the flavor differs, but the sour-fruit balance stays close.
