Name: Kharcho (Georgian Beef Soup) Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Georgian
Ingredients: 3 lbs beef chuck or brisket, cut into 1-inch cubes; 2 tsp kosher salt; 3 tbsp vegetable oil; 2 medium yellow onions, diced; 6 cloves garlic, minced; 1/8 tsp ground cloves; 14.5 oz canned diced tomatoes or 3 medium tomatoes, peeled, seeded, and finely chopped; 1/2 cup jasmine rice; 3 cups hot water (plus extra as needed); 1 cup walnuts; 1 tsp Aleppo pepper (or crushed red pepper flakes); 1 tsp ground coriander; 1 tsp ground fenugreek; 1/2 tsp cayenne pepper; 1/2 tsp ground black pepper; 1/8 tsp saffron threads, crushed (or 1/4 tsp ground turmeric); 1/2 cup warm water; 2 tbsp red wine vinegar; 1/4 cup fresh dill, finely chopped; 1/4 cup fresh cilantro, finely chopped

Ingredients

3 lbs beef chuck or brisket, cut into 1-inch cubes

2 tsp kosher salt

3 tbsp vegetable oil

2 medium yellow onions, diced

6 cloves garlic, minced

1/8 tsp ground cloves

1 cup walnuts

1 tsp Aleppo pepper (or crushed red pepper flakes)

1 tsp ground coriander

1 tsp ground fenugreek

1/2 tsp cayenne

1/2 tsp ground black pepper

1/8 tsp saffron threads, crushed (or 1/4 tsp ground turmeric)

14.5 oz canned diced tomatoes (or 3 medium tomatoes, peeled, seeded, and finely chopped)

1/2 cup jasmine rice

2 tbsp red wine vinegar

1/4 cup fresh dill, finely chopped

1/4 cup fresh cilantro, finely chopped

Instructions

Step 1: Season the beef cubes with kosher salt. In a deep skillet or soup pot over high heat, heat the vegetable oil. Brown the beef in batches until well-seared on all sides, then set the browned meat aside.

Step 2: Reduce heat to medium and add the diced onions to the pot. Cook, stirring occasionally, until the onions are browned, about 6 to 8 minutes. Add the minced garlic and cook for 2 more minutes.

Step 3: Turn heat back to high and return the browned beef to the pot along with the ground cloves. Add enough hot water to cover the meat by about one inch and bring to a boil. Cover, reduce heat to low, and simmer for 3 hours until the beef is fork tender.

Step 4: While the beef cooks, lightly toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant. Let them cool slightly, then combine walnuts, Aleppo pepper, ground coriander, fenugreek, cayenne, black pepper, saffron, and ½ cup warm water in a blender or food processor. Blend until a smooth paste forms and set aside.

Step 5: Add the diced tomatoes and jasmine rice to the simmering beef broth. Cover and cook for about 15 minutes, allowing the tomatoes to break down and the rice to thicken the soup.

Step 6: Stir in the walnut paste, red wine vinegar, fresh dill, and cilantro. Cook uncovered over low heat for 10 more minutes. Adjust seasoning with salt if needed, then serve hot.

Tips & Variations

Use ground turmeric instead of saffron to make the recipe more affordable while keeping a similar color and flavor.

If you can’t find Aleppo pepper, crushed red pepper flakes make a good substitute with a bit more heat.

For a richer flavor, brown the walnut paste lightly in a small pan before adding it to the soup.

Serve with crusty bread or traditional Georgian bread to soak up the flavorful broth.

FAQs

Can I use a different cut of beef?

Yes, you can use other tougher cuts like bottom round or stew meat. These cuts benefit from slow cooking to become tender, which is essential for this soup.

Is it possible to make Kharcho without walnuts?

Walnuts are a key ingredient that add depth and richness, but if you have a nut allergy, you can omit them and add a spoonful of tahini or ground sesame seeds for some nuttiness. The flavor will be different but still delicious.