Kharcho Beef and Rice Soup
Kharcho is a thick, spiced and pleasantly sour soup where the beef turns meltingly tender and ground walnuts make the broth velvety. The tang comes from tkemali, a sour plum sauce, and the warmth from khmeli-suneli and a little chilli. We add the herbs generously and right at the end, so their fragrance hits you at the table.
- Prep
- 25 min
- Cook
- 2 h 10 min
- Rest
- 10 min
- Total
- 2 h 45 min
- Servings
- 6
- Level
- Medium
- Per serving
- 355 kcal
Ingredients
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What to use instead
No tkemali? Use 2 tbsp tomato paste plus 1 tbsp lemon juice or pomegranate molasses.
Makes: about 2.2 l, 6 servings
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Method
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Step 1: Simmer the beef
Put the beef in a pot, cover with the cold water and bring to a boil. Skim off the foam, add the bay leaf and simmer gently for 1.5–2 hours, until the meat is completely tender.
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Step 2: Prepare the meat
Lift out the beef, take it off the bone and cut into 2–3 cm pieces. Strain the broth — you should have about 2 l — and return it to the pot with the meat.
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Step 3: Cook the rice
Rinse the rice until the water runs clear, add it to the simmering broth and cook for 15 minutes.
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Step 4: Fry the onions
Meanwhile, finely chop the onions and fry in the oil over medium heat for 8–10 minutes until soft and lightly golden. Stir in the tkemali, cook for 2 minutes, then add to the soup.
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Step 5: Grind walnuts and spices
Grind the walnuts with the garlic in a mortar or blender to a moist crumb. Mix in the khmeli-suneli, ground coriander and chilli, loosen with a ladle of hot broth and stir into the pot.
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Step 6: Finish the soup
Simmer gently for another 7–10 minutes, until the rice is soft and the soup thick and even. Season with salt and taste for sourness and heat, adding another spoonful of tkemali if you like.
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Step 7: Add the herbs
Turn off the heat, stir in the finely chopped coriander and parsley, cover and let it stand for 10 minutes before serving.
Tips & variations
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Swap
No tkemali? Use 2 tbsp tomato paste plus 1 tbsp lemon juice or pomegranate molasses.
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Tip
Use short-grain rice: it breaks down slightly and helps thicken the soup.
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Variation
For a hotter kharcho, add half a fresh chilli along with the garlic.
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Storage
Keeps in the fridge for up to 3 days. It thickens as it sits, so reheat with a splash of water.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 355 kcal | 2,130 kcal |
| Protein | 21 g | 126 g |
| Fat | 22 g | 132 g |
| Carbohydrates | 18 g | 108 g |
Approximate values calculated from standard ingredient data.
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