Kharcho — Georgian Beef, Rice & Walnut Soup
A hearty Georgian soup that is a full meal in a bowl: tender braised beef, rice and a rich walnut-garlic paste finished with sour plum (tkemali) and fresh cilantro. Cook it when you want a comforting, make-ahead one-pot dinner.
AI image1 hr 55 min
start to finish
25 min
hands on
Some skill
difficulty
6
servings
Ingredients
For the walnut paste
Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
520 kcal34g protein42g carbs20g fat
An estimate, not a lab analysis.
Method
Pat the beef cubes dry with paper towels, trim large pieces of fat, then sprinkle with 1 tsp salt and 1/4 tsp black pepper.
Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
Working in two or three batches to avoid crowding, sear the beef cubes until browned on all sides; transfer browned pieces to a bowl.
Crowding the pan steams the meat instead of browning it; do short batches.
Reduce heat to medium, add the chopped onion to the pot and sauté until soft and translucent, about 6–8 minutes.
Add 4 cloves minced garlic and the crushed tomatoes; cook, stirring, 2 minutes to bloom the flavors.
Return the seared beef to the pot, add 8 cups water (or stock), 1 bay leaf, 2 tsp khmeli-suneli, 1 tsp ground coriander, and 1/2 tsp red pepper flakes. Scrape any browned bits from the bottom.
Bring to a gentle simmer, then reduce heat to low, cover partially and simmer to tenderize the beef.
Low and slow yields the most tender meat; simmering time depends on the cut—check for tenderness after 45 minutes.
While the beef simmers, make the walnut paste: toast 0.75 cup walnuts in a dry skillet over medium heat, 3–4 minutes until fragrant, then let cool slightly.
Place the toasted walnuts, 2 garlic cloves, 1 tbsp red wine vinegar, and 0.5 tsp ground coriander in a food processor and pulse while adding 2–3 tbsp hot broth until a thick, spreadable paste forms. (Or grind in a mortar and pestle.)
Once the beef is tender, stir in 0.75 cup uncooked rice and the walnut paste; also add 3 tbsp tkemali (or the tomato/lemon substitute) and 1 tsp additional salt, stirring to combine.
Bring back to a gentle simmer and cook uncovered until the rice is tender, about 20 minutes.
Remove from heat, stir in chopped cilantro and parsley, taste and adjust salt and pepper, and discard the bay leaf.
Ladle into bowls and garnish with chopped walnuts and extra cilantro before serving.
Worth knowing
- Tkemali (sour plum sauce) gives kharcho its characteristic tang. If you can’t find it, use the tomato/lemon substitute listed in the ingredients or 2 tbsp bottled tkemali.
- Khmeli-suneli is a Georgian spice blend (fenugreek, coriander, dill, marigold, etc.). If you don’t have it, use 1 tsp ground coriander + 1/2 tsp dried fenugreek (or a pinch) + 1/2 tsp dried dill.
- For a richer broth, use bone-in beef or add 1 cup low-sodium beef stock in place of 1 cup water.
- Make-ahead: kharcho tastes even better the next day. Cool, refrigerate up to 3 days or freeze portions for up to 3 months. Reheat gently, adding water if it thickens too much.
- If you prefer a thicker, creamier soup, increase the walnut amount to 1 cup or pulse a small handful of cooked rice into the broth and stir back in.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
One panMeal prep
More Georgian cooking
An original Restaurant Pro recipe — our own composition in the idiom of Georgian cooking, not any restaurant's recipe.