Kharcho Georgian Beef Walnut Soup with Fresh Herbs
Dive into the hearty, aromatic world of Georgian cuisine with Kharcho, a traditional beef walnut soup brimming with authentic flavors and vibrant herbs. Tender chunks of beef simmered to perfection in a rich, spiced broth create the foundation of this comforting dish. Toasted walnuts and tangy plum paste lend depth and a velvety texture, while fragrant spices like coriander, fenugreek, and thyme enhance its bold character. A handful of uncooked white rice adds substance, and a generous garnish of fresh cilantro and parsley ties it all together with herbaceous brightness. Perfect for cozy dinners, this one-pot wonder is ideal for showcasing Georgian culinary traditions in every steaming bowl.
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Recipe Information
Ingredients
- 500 g beef (chuck or brisket)
- 2 L water
- 2 large onion
- 4 garlic cloves
- 150 g walnuts
- 100 g uncooked white rice
- 2 tbsp tomato paste
- 2 tbsp tklapi (Georgian dried plum sheet) or plum paste
- 1 tsp hot paprika
- 1 tsp ground coriander
- 1 tsp dried fenugreek (optional)
- 1 tsp dried thyme
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 tsp salt
- 1 tsp black pepper
Instructions
Cut the beef into medium-sized chunks. Rinse the meat well under cold water.
In a large soup pot, add the beef and 2 liters of water. Bring to a boil over medium heat and skim off any foam that rises to the surface. Once the foam subsides, lower the heat to a simmer and cook the beef for 1.5 hours, or until tender.
While the beef cooks, finely chop the onions and garlic. Set aside.
Toast the walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently to prevent burning. Once toasted, grind the walnuts into a fine meal using a food processor or mortar and pestle.
When the beef is tender, remove it from the pot and set it aside to cool slightly. Strain the broth into a clean pot to remove impurities, then return the broth to the stove over low heat.
Add the rice to the simmering broth and cook for 10 minutes.
Meanwhile, heat a small amount of oil in a skillet over medium heat. Sauté the chopped onions and garlic until softened and translucent, about 5–7 minutes. Add the tomato paste, hot paprika, coriander, fenugreek (if using), and dried thyme. Stir well and cook for another 2 minutes to combine the flavors.
Add the onion-spice mixture to the broth. Stir to incorporate.
Shred or chop the cooked beef into bite-sized pieces, then add it back into the soup.
Mix the ground walnuts and plum paste (or tklapi) into the soup. Stir well to thicken the broth and develop the signature rich texture.
Season the soup with salt and black pepper to taste. Allow it to simmer gently for another 10–15 minutes, stirring occasionally.
Finely chop the fresh cilantro and parsley. Reserve some for garnish and stir the rest into the soup just before serving.
Serve the soup hot in bowls, garnished with fresh herbs. Enjoy this hearty and aromatic Georgian classic!
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 70.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2893 mg | 126% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 43.0 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
