Kharcho is a traditional Georgian soup containing beef, rice, cherry plum purée and chopped English walnut (Juglans regia). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from (tklapi/tkemali), rice, chopped English walnut and the spice mix that varies between different regions of Georgia.

2 pounds of lean stewing beef, cut into 1/2 -inch cubes
1 pound of veal or beef bones
2 quarts of water
2 bay leaves
2 sprigs of parsley
1/4 teaspoon of whole black peppercorns
1/4 cup of uncooked rice
3 large onions, peeled
2 tablespoons of butter
1 3/4 teaspoons of salt
2 ounces of apricot leather (or substitute tart dried apricots)
1/4 cup of boiling water
1 tablespoon lemon juice
2 garlic cloves, peeled and minced
1/ 4 teaspoon of cayenne
1/ 4 teaspoon of paprika
3 tablespoons of finely chopped fresh herbs (cilantro, parsley and dill)
Fresh ground black pepper
Generous 1/ 2 teaspoon each of ground coriander seed, dried basil, ground caraway seed and ground marigold.
Bring the beef and bones to a boil in to 2 quarts of water and skim the foam that rises to the surface. Then add the bay leaves, parsley sprigs and peppercorns and simmer for 1.5 hours. Strain, reserving the meat. Return the broth to boil, add the rice and simmer for 10 minutes. Meanwhile, finely chop the onions and cook in butter until soft but not brown. Add them to the soup along with salt. Cook 10 minutes more, or until the rice is done. Put the apricot leather in a bowl and pour the 1/ 4 cup of boiling water over it. Let it stand for 15 minutes, then stir until creamy. (If you are using dried apricots instead, then puree them. They should not be in pieces.) Add the lemon juice. Return the meat to the pot. Stir in the freshly ground pepper, the garlic, cayenne, paprika, ground spices, and apricot puree. Cook for 10 minutes more. (The soup may be cooled and refrigerated at this point. When ready to serve, heat gently, then proceed with the recipe.) Stir in the fresh herbs and let the soup stand for 5 minutes before serving.


23% DV

154% DV

14% DV

5% DV

20% DV