Beef Kharcho: Georgian Beef Soup with Walnuts and Rice
A thick, rich Georgian beef soup cooked with toasted walnuts, sour plum sauce, spices, and rice.
Kharcho comes from the Samegrelo region of Georgia, where it originally started as a rich meat stew. Over time, it evolved into the thick, spiced beef soup loved across the region. Ground walnuts and tart plum sauce give the broth its signature velvety texture and distinct sour-savory finish.
Why this recipe works
Slow simmered beef broth combined with nut paste creates a hearty, well-balanced soup.
- Simmering beef chuck on low heat breaks down collagen for tender meat and a rich broth.
- Finely ground walnuts thicken the soup naturally while balancing the garlic and chili heat.
- Simple pantry staples and essential Georgian spices deliver authentic flavour without complex techniques.
Nutrition
Per serving (≈ 450 g). Approximate values.
How to make it
7 steps · start a timer right inside a step
Simmer the beef
Cut the beef into bite-sized pieces and place them in a soup pot with cold water. Bring to a simmer over medium heat and carefully skim off all foam from the surface. Reduce heat to low and simmer covered for 60 minutes until the meat turns tender.
Sauté the onions
Finely dice the onions. Heat a small amount of oil in a skillet over medium heat and cook the onions for 8 minutes until translucent and soft.
Add paste and plum sauce
Stir the tomato paste and tkemali sauce into the sautéed onions. Mix well and cook together for another 5 minutes to tone down the acidity and deepen the colour.
Prepare the walnut spice mixture
Grind the walnuts in a food processor or mortar until they reach a fine meal texture. Stir in the ground coriander, utsho suneli, and red pepper until evenly distributed.
Combine ingredients in broth
Transfer the sautéed onion mixture and the spiced walnut mixture into the simmering beef broth. Stir thoroughly to disperse the nuts and simmer gently on low heat for 10 minutes.
Cook the rice
Add the rinsed rice and salt to the soup. Simmer on medium-low heat for 15 minutes until the rice grains are tender but firm to the bite.
Finish with garlic and herbs
Stir in the minced garlic and chopped fresh cilantro just before turning off the heat. Cover the pot with a tight lid and let it rest off the heat for 10 minutes before serving.
Cook’s tips
- 1Skim the beef broth diligently during the initial boil to ensure a clean, rich soup base.
- 2Pulse the walnuts until fine without over-processing into oil, creating a silky texture without grease floating on top.
- 3Stir in fresh cilantro at the very end of cooking so the herbal aroma stays vibrant.
- 4Toast the ground coriander and utsho suneli in a dry pan for 30 seconds before adding them to the base to unlock deeper, more aromatic flavors.
Serving & storage: Serve this soup piping hot with thick slices of crusty sourdough bread or warm lavash to soak up the broth. It keeps well in an airtight container in the refrigerator for up to three days, though you may need to add a splash of water when reheating on the stove since the rice will continue to absorb liquid.
Common mistakes to avoid
Keep these key cooking details in mind to prevent common texture and flavour issues.
- Skimping on skimming the foam leaves a cloudy broth; clear the surface as soon as the boil starts.
- Coarsely chopped walnuts won't blend into the soup; grind them to a fine meal so they incorporate evenly.
- Adding rice too early makes it mushy and starch-heavy; stir it in during the last 15 minutes of simmer time.
Easy substitutions
You can adjust a few key ingredients based on what you have in your kitchen.
- If you cannot find tkemali plum sauce, combine tomato paste with a squeeze of fresh lemon juice or pomegranate molasses.
- Long-grain white rice works best, but medium-grain rice works if you monitor cooking time to avoid overcooking.
- Adjust the red pepper quantity if you prefer a milder broth with less chili heat.
What to serve it with
Serve kharcho piping hot in deep bowls, topped with fresh cilantro and alongside crusty bread or shoti flatbread. Store leftovers in an airtight container in the fridge for up to 3 days. The broth tastes even deeper the next day as the walnut and garlic notes meld together.
You might also like
- Mastava: Uzbek Rice Soup with Beef and Tomato
- Mashkhurda: Thick Uzbek Mung Bean and Rice Soup
- Beef Borscht: A Classic Beetroot Soup
The bottom line
Cooking an authentic kharcho relies on patience with the broth and proper grinding of the walnuts. Follow these simple steps for a deep, aromatic soup that easily warms up any cold evening.
