Kharcho Soup: How to Make Georgia’s Tangy Beef Classic at Home. | Part 2

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

walnuts

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar texture while being nut-free.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa offers more protein, while barley is often cheaper.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes can reduce preservatives, and canned are often more affordable.

Brown the beef in a heavy pot with a little oil in a single layer over medium-high heat until it gets a brown crust.

Add chopped onion and cook until soft and golden.

Stir in minced garlic for about 30 seconds.

Pour in enough water to cover the meat by a few inches and bring to a boil.

Lower the heat to a gentle simmer and skim off foam from the surface in the first 15 minutes.

Cook the beef until tender and easy to pierce with a fork, about 1.5 to 2 hours.

Stir in the rice, tomato paste or crushed tomatoes, and ground walnuts if using.

Keep at a gentle simmer until the rice is soft and the broth has thickened, about 15 to 20 minutes.

Add the sour element (pomegranate molasses, lemon juice, or whole sour plums) and adjust for taste.

Finish with salt, black pepper, dried herbs, and chopped cilantro.

Let the soup rest for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens