Beef Kharcho Soup – Georgy Kavkaz

Ingredients (serves 4–6)

For the Broth & Meat:

• 1.2 kg beef with bones (chuck or shank), cut into large chunks
• Cold water to cover
• 1 large onion, quartered
• 2–3 garlic cloves, minced
• Salt and whole black peppercorns, to taste

For Kharcho Flavors:

• 100 g (½ cup) short grain rice (washed and drained)
• 2 tbsp tkemali (Georgian sour plum sauce) or substitute:
  • 2 tbsp tomato paste
  • 1 tbsp tamarind paste
  • 1 tsp sugar
• 1 tsp ground coriander
• ½ tsp smoked paprika (optional)
• Chili flakes or fresh chili, to taste
• 2 tbsp chopped fresh parsley or cilantro (plus more for serving)

Optional Add-ins:

• 1 bay leaf
• Additional herbs: fresh dill or Georgian khmeli‑suneli blend

Step‑by‑Step Instructions:

1. Cook the Beef:

1. Put beef in a large pot and cover with cold water.
2. Bring to a gentle boil, skimming off foam.
3. Add onion quarters and peppercorns.
4. Reduce heat to low, cover, and simmer for 1.5–2 hours until beef is tender.

2. Add Rice:

1. Remove onion.
2. Add rice and simmer until nearly cooked (~10 minutes).

3. Build the Kharcho Flavor:

1. Stir in tkemali (or tomato‑tamarind mix).
2. Add minced garlic, ground coriander, paprika, chili flakes, and salt to taste.
3. Simmer for another 5–7 minutes until flavors meld.

4. Finish & Serve:

1. Stir in chopped parsley or cilantro just before serving.
2. Optionally add a bay leaf earlier during simmering.
3. Check salt, heat, and sourness; adjust as needed.
4. Serve hot in bowls, garnished with extra herbs or thinly sliced fresh chili.

🔧 Tips & Notes:

• Rice: Use short grain rice that holds shape yet softens in broth.
• Tkemali: Gives authentic Georgian tang. If unavailable, the tomato‑tamarind mix works well.
• Heat level: Adjust chili to preference; Georgian kharcho is known for a gentle kick.
• Rice texture: Kharcho is best when slightly thicker than broth but not porridge-like.
• Herbs: Fresh coriander or parsley is traditional; dill adds local flair.
• Make‑ahead: Soup deepens in flavor after resting; reheat gently and stir before serving.

This recipe Georgy Kavkaz: hearty, rich‑tasting broth, tangy depth, and fragrant herbs—perfect for a satisfying, soul‑warming bowl of kharcho. Let me know if you’d like adjustments or side dish pairings!