Real Georgian Kharcho Soup: A Step-by-step Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

The recipe for real Georgian kharcho soup: a spicy lunch from Caucasian chefs

Fragrant kharcho is a soup known to many. This hearty dish is adored not only in Georgia, but also far beyond its borders. There are dozens of food options under the name of the famous Georgian soup, and many of them are far from the original dish. Therefore, today I propose to talk about how to cook real kharcho, or at least get as close as possible to the goal.

Step by step recipe for real Georgian kharcho soup

Over the course of my life, I had the opportunity to try many varieties of kharcho, and most of them were not at all impressive. Everything was changed by lunch in a Georgian restaurant, where sociable workers were not greedy for secrets and opened the curtain of secrets behind which the true taste of Caucasian soup is hidden. I want to note right away that I added carrots and hot peppers at will, these ingredients are not used in the original recipe.

Ingredients:

• 500 g of beef with bone;
• 2 onions;
• 1 head of garlic;
• 1 carrot;
• 3-4 st. l. rice;
• 1/2 tbsp. tkemali sauce;
• 1/2 tbsp. walnut kernels;
• 1 bunch of greens (cilantro, parsley, dill);
• 1 small pod of hot pepper;
• hops-suneli - 1 tsp;
• ground coriander - 2/3 tsp each;
• salt and black pepper to taste.

Preparation:

1. Stock up on food.

   

   Prepare the right ingredients

2. Boil the beef in boiling water over low heat for at least 2 hours.

   

   Boil the beef until tender

3. When the meat is tender, remove it from the pan and remove the bone. Chop the beef into large chunks, return to the stock with the stock.

   

   Cut the boiled meat into large pieces

4. Cut the carrots as you like, onions with feathers, coarsely chop the greens with a knife.

   

   Chop vegetables and herbs

5. Add tkemali to the soup.

6. Put the carrots in a saucepan, cook for 10 minutes.

   

   Boil carrots for no more than 10 minutes

7. Add the onion and continue cooking over low heat for 30 minutes.

   

   After laying the onions, cook the kharcho for about half an hour

8. Fry the nuts in a dry frying pan, then grind in a mortar.

   

   Mash the nuts using a mortar and pestle

9. Add garlic and peeled hot pepper pod to the nuts, continue to grind until a homogeneous gruel is obtained.

   

   Rub the garlic and hot pepper into the gruel together with the nuts

10. After half an hour, add rice to the pan, cook the dish for 10 minutes.

11. Transfer the garlic-nut mass to a saucepan, cook the dish for a quarter of an hour.

    

    Nuts and garlic will give the soup a unique flavor

12. After 15 minutes, season the kharcho hop-suneli, coarsely ground coriander, black pepper and salt to taste.

    

    Adjust the amount of spices to your liking

13. Add the herbs 2-3 minutes before the end of cooking.

    

    Add fresh herbs to the soup a couple of minutes before the end of cooking

14. Let the cooked soup steep under the lid for 5-10 minutes, then pour into portioned plates and serve with pita bread.

    

    An excellent addition to freshly brewed kharcho will be lavash

Below I suggest an alternative version of the Georgian soup.

Video: kharcho soup according to the original Georgian recipe

Spicy Georgian soup kharcho is a delicious and aromatic dish that you simply cannot help but like. If you have your own cooking secrets, be sure to share them in the comments below. Enjoy your meal!