Printed July 30, 2026
Georgian Feast Kharcho from the Tsars' Era
A richly spiced beef and walnut soup from 19th-century Georgia, featuring the distinctive tang of tkemali plum and the complexity of aromatic blue fenugreek.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup walnuts, finely ground
- 1/2 cup short-grain rice
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup tkemali sauce (or substitute sour plum preserves mixed with lemon juice)
- 2 teaspoons blue fenugreek (utskho suneli) or 1 teaspoon regular fenugreek
- 2 teaspoons coriander seeds, crushed
- 1 teaspoon marigold petals (or substitute calendula)
- 1 teaspoon red pepper flakes
- 6 cups beef stock
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt to taste
- 2 tablespoons vegetable oil
Preparation
Kharcho is one of Georgia's most treasured soups, a dish that represents the country's unique position at the crossroads of Europe and Asia. This version reflects the refined preparation served at Georgian feasts during the 19th century, when the region was part of the Russian Empire and Georgian cuisine began gaining fame in aristocratic Russian circles.
The inclusion of ground walnuts as a thickener and flavor base, combined with the distinctive sourness of tkemali plums and the aromatic complexity of Georgian spice blends, creates a soup unlike anything else in world cuisine. Each spoonful tells the story of the Silk Road's influence on Caucasian cooking.
Preparation
- Heat oil in a large, heavy pot over medium-high heat. Brown the beef cubes in batches, setting aside once browned.
- In the same pot, sauté the onion until golden, about 6 minutes. Add the garlic and cook for 1 minute more.
- Return the beef to the pot. Add the beef stock, crushed tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer covered for 1.5 hours until the beef is tender.
- In a bowl, combine the ground walnuts with 1 cup of hot broth from the pot, stirring to create a smooth paste.
- Add the walnut paste, rice, tkemali sauce, blue fenugreek, crushed coriander, marigold petals, and red pepper flakes to the pot. Stir well.
- Simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is fully cooked and the soup has thickened.
- Add salt to taste. The soup should be thick and hearty.
- Just before serving, stir in the fresh cilantro and parsley.
- Serve hot with crusty bread. The soup improves the next day as flavors meld.
