Rezeptbuch der osteuropäischen Küche
Kharcho

Kharcho

 

Kharcho is the national soup of Georgia, the country between Europe and Asia dominated by the Caucasus, made with beef, nuts and a sour base.

Ingredients

  • 2 lamb ribs
  • 100 g of Arborio rice
  • 250 g of walnuts
  • 1 chili pepper
  • 1 sprig of rosemary
  • 1 tablespoon of cumin
  • 2 cloves of garlic
  • 1 bunch of cilantro
  • 2 tablespoons of dried oregano
  • 3-4 tablespoons tomato paste or hot sauce
  • 2 tablespoons of Svanetian seasoning salt
  • 3 big tomatoes
  • 1 onion
  • 1 big carrot
  • vegetable oil
  • 4 liters of water

Description

Every national dish like Kharcho has evolved over time, leading to many, different variations. One thing about Kharcho remains, though: It is a thick soup, not a light broth, meant to warm body and soul when cold winds howl over Georgian mountain tops. Originally, it was prepared only with beef, but nowadays cooks use also lamb, veal or even poultry.

This soup contains nuts and plenty of garlic and aromatic herbs. When you cook this soup, it fills your kitchen with a delicious smell promising substantial nourishment. The base is sour, originally made from plum tkemali, a spicy sauce prepared with plums. Nowadays, this plum sauce is often substituted with the more available tomato paste. It can also be replaced with a spicy tomato sauce.

Kharcho, detailed photo recipe

2 hours 40 minutes
Print

1. Prepare all the ingredients for the dish.

2. Roughly grate the carrot.

3. Cut the onion.

4. Fry the onion in butter until soft.

5. Add the carrot.

6. Stew vegetables for 4 minutes.

7. Spread the olive oil in a pot. Place meat and rosemary into the pot.

8. Fry on all sides for 3-4 minutes.

9. Add 4 l water and bring to a boil. Let it cook.

10. Crush the walnuts.

11. Finely cut the chili pepper.

12. Cut the tomatoes into big bieces.

13. Cook the meat for 1 hour until half the water has evaporated.

14. Keep skimming off the foam.

15. Note: When boiling meat, white foam forms on the surface of the broth. Boiling releases proteins from bones and meat resulting in foam. To obtain a clear broth, this foam must be removed.

16. Add the rice.

17. Add oregano and cumin.

18. Add Svanetian seasoning salt.

19. Add chili pepper.

20. Add tomate paste or hot sauce.

21. Mix in the tomatoes.

22. Add stewed carrots and onions.

23. Add the walnuts and cook for 1 more hour.

24. Finely chop the herbs.

25. Crush the garlic.

26. Serve the soup in deep plates and garnish with herbs and add a bit of fresh garlic to every plate.

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