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Kharcho (Georgian Beef Soup) Recipe

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★★★★★

4.7 from 98 reviews

Kharcho is a traditional Georgian beef soup known for its rich, hearty flavor and aromatic spices. This comforting dish features tender chunks of beef simmered with onions, garlic, walnuts, and a fragrant blend of spices including fenugreek, coriander, and saffron. Jasmine rice adds body to the soup, while fresh dill and cilantro brighten the flavors, making it a perfect meal for chilly days or when you crave a warm, satisfying bowl of soup.

Ingredients

Scale

Beef and Base

  • 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)

Spice and Walnut Paste

  • 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

Finishing Ingredients

  • 2 tbsp red wine vinegar
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup fresh cilantro, finely chopped

Instructions

  1. Brown the beef: Season the beef cubes with kosher salt. In a deep skillet or soup pot, heat the vegetable oil over high heat. Brown the beef in batches to avoid overcrowding, ensuring each piece is seared well for flavor. Set browned beef aside.
  2. Cook onions and garlic: Reduce heat to medium and add diced onions to the pot. Cook, stirring frequently, until the onions are browned and caramelized, about 6-8 minutes. Add minced garlic and cook for an additional 2 minutes to develop aroma.
  3. Simmer beef with spices: Return the beef to the pot. Add ground cloves and enough hot water to cover beef by about an inch. Bring to a boil, then cover and reduce heat to low. Let the soup simmer gently for 3 hours until the beef is fork-tender.
  4. Prepare the walnut-spice paste: While the beef cooks, lightly toast the walnuts in a dry skillet for a few minutes until fragrant. Allow to cool, then combine walnuts with Aleppo pepper, ground coriander, fenugreek, cayenne, black pepper, saffron threads, and 1/2 cup warm water in a blender. Blitz until a smooth paste forms. Set aside.
  5. Add tomatoes and rice: Once the beef is tender, stir in the diced tomatoes and jasmine rice. Cover and simmer for about 15 minutes until tomatoes break down and the rice thickens the broth.
  6. Finish the soup: Stir in the walnut-spice paste, red wine vinegar, and fresh chopped dill and cilantro. Simmer uncovered on low for another 10 minutes to blend flavors. Adjust salt to taste before serving.

Notes

  • Note 1: The red wine vinegar adds a subtle tang that balances the richness of the beef and the walnuts. You can adjust the amount or use a mild vinegar if preferred.
  • Note 2: Toasting the walnuts enhances their nutty flavor, which is essential for the depth of this soup.
  • You can substitute Aleppo pepper with milder or hotter crushed red pepper flakes depending on your heat preference.
  • Serve Kharcho hot, ideally with fresh crusty bread or traditional Georgian bread for dipping.

Keywords: Kharcho, Georgian beef soup, walnut soup, beef stew, traditional Georgian recipe, spicy beef soup, comfort soup

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