Beef soup kharcho recipe from a foreign fan of Georgia
04 March, 2015
Beef soup kharcho recipe from a foreign fan of Georgia
Thefooddictator.com has shared a traditional Georgian beef soup kharcho recipe. “Georgia, sweet Georgia – not the state, but the ancient country in the Caucasus mountains! Georgia is where weaving and wine were invented, where Jason found the mythical Golden Fleece, whose people regularly live to be 100+ and have poetry and song written into the very DNA of a culture that is resplendent in its renowned hospitality and delicious foods!” – This is how a person named Hirshon describes Georgia.

“Georgian cuisine represents perhaps the ultimate mastery of harmonized herbs and spices, combining both Indian and Mediterranean sensibilities with a unique and vibrant cuisine that is all its own. It is even healthier than the classic Mediterranean diet, including super foods such as walnuts, pomegranate, garlic and more spices than you literally have in your home at this moment in time.
Sadly, while Georgian cuisine is renowned in Russia and the countries of the former Soviet Union, it is practically unknown everywhere else – and I have made it my life’s work to correct that heinous miscarriage of food justice!” – Reports the author.
Hirshon has shared a perfect recipe for kharcho with alternative ingredients for those who cannot get particular Georgian spices.

For the soup:

1 pound of veal or beef bones
2 quarts of bottled water
¼ teaspoon Kitchen Browning Sauce – more if needed to give a good color (optional)
2 bay leaves
2 sprigs of cilantro
¼ teaspoon of whole black peppercorns
1 large onion
2 tablespoons of walnut oil (preferred) or olive oil
1 ¾ teaspoons of salt
¼ cup Georgian Green Tkemali sauce (available at Russian delis or buy it from here – be sure and use the green version, not the red, as it is more flavorful) (Substitution – use 1/8 cup A-1 steak sauce mixed with 1/8 cup plum, apricot or quince jam)
1 tablespoon lemon juice
¼ cup uncooked rice
2 pounds *tender* leftover meat such as from brisket or beef stew cut into bite-sized pieces
2 garlic cloves, peeled and minced
¼ teaspoon of cayenne
¼ teaspoon of paprika
3 tablespoons (or more) of finely chopped fresh herbs (I recommend basil, cilantro and dill)
Fresh ground black pepper
The Hirshon Khmeli Suneli – Combine a generous ½ teaspoon each of: ground coriander seed, dried basil, ground caraway seed, ground marigold flowers (buy from here or use turmeric), and lastly Utskho Suneli (Wild Blue Fenugreek) – buy from here or use regular ground fenugreek


Preparation:

Bring the bones to a boil in up to 2 quarts of water (or use enough to cover) and skim the foam that rises to the surface. Then add the bay leaves, cilantro sprigs and peppercorns and simmer for 1 ½ hours. Strain and discard all, saving the broth.
Meanwhile, finely chop the onions and cook in oil until very soft but not brown. Add them to the soup along with salt and rice – cook for 15 minutes, then add the lemon juice and tkemali sauce.
Stir in the freshly ground pepper, the garlic, cayenne, paprika and ground spices + the meat. Cook for 10 minutes more. (The soup may be cooled and refrigerated at this point. When ready to serve, heat gently, then proceed with the recipe.)
Stir in the fresh herbs and let the soup stand for 5 minutes before serving.
Serve with hearty bread and butter and a good Georgian red wine such as Khvanchkara or Khindzamarauli – failing that, try a fruity/spicy Pinot Noir or Malbec.


Related recipe: Kharcho – Meat in creamy walnut sauce
Print
Other Stories
Georgian cuisine by The Dish – Part 3
Here are a number of other Georgian foods that the presenters of the podcast The Dish recommend you to taste in Georgia:
Georgian cuisine by “The Dish” – Part 2
The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.
Georgian cuisine by “The Dish” – Part 1
The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.
Humus with white beans and ginger
Beans is very popular in Georgia. one of the main dishes in Georgia, especially in the western part of the country is Lobio or beans.
The Independent names Georgian wine among the best eastern European wines
Georgia is becoming more and more famous for its wine. Recently, The Independent published an article about Eastern European wines.
Delicious Veggie Pasta
The Café Piatto offers its guest delicious dishes. Here is the veggie pasta recipe cooked by the chef at the café. The dish is popular amonst vegetarians.
Fried beef liver in pomegranate juice
Locals in the Samegrelo region (in the west part of Georgia) cook beef liver in pomegranate juice.
Georgian Chvishtari with Ajika
Chvishtari is a Georgian cornbread with cheese. It originates from Svaneti, the mountainous region of Georgia.
Chicken liver with ajika and satureja
Megrelian cuisine (from Samegrelo, in the western part of Georgia) is distinguished by its spicy meals.
Kupati in Saperavi wine
Each region in Georgia has its special cuisine. Kupati is a dish common in the western part of Georgia, Samegrelo.
Pkhali of New Cabbage
Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.
Detailed recipe how to cook the Adjarian khachapuri
Khachapuri is a popular Georgian dish made of cheese and dough. Adjarians have their own way of cooking Khachapuri.
Fish in walnut sauce (Satsivi)
Satsivi is a food paste in Georgian cuisine made primarily from walnuts and is used in various recipes.
The Most Spicy Adjika with Spices
Ajika or adjika is a Georgian-Abkhazi hot, spicy but subtly flavored dip often used to flavor food.
How to cook Khinkali at home
You can use either pork or beef to make minced meat for Khinkali, although traditional Khinkali in Pshavi (a mountain region on the Eastern Georgia) it is made from sheep.
Rolled Sulguni pieces filled with vegetables
Sulguni cheese with vegetables is a perfect combination for summer meals.
Roast Rolled Flank Steak and Kakhetian wine
Ever wondered how to compliment Georgian food with Georgian wine? – Today we explore recipe for a roast Rolled Flank Steak and wine to go with it.
Eggplants with walnuts
Edible greens with walnuts is characteristic of Georgian cuisine. They are served at every celebration and party.
Dry beans (Lobio) in a pot
There are many recipes in Georgia to prepare beans. Beans prepared in a pot are of a special taste. Beans are always served with pickles.
Mtsvadi made with pork
Pork Mtsvadi is especially tasty when it is roasted on vine branches.
Gebjalia - traditional dish from Samegrelo
Gebjalia is a traditional dish from Samegrelo and means “Made into milk”.
Pelamushi made with black grapes
Pelamushi originates in the western part of Georgia. You make it from a fresh grape juice.
Disocver one of the most popular dish in the western part of Georgia
Elarji is a traditional dish from Samegrelo, the western part of Georgia.
Chicken in blackberry sauce
Chicken in blackberry sauce is a traditional dish from Imereti, in the western part of Georgia. Sometimes they make it with Isrimi (a type of blackberry).
Chakapuli with lamb and wine
Chakapuli is a traditional Georgian dish. The Eastern feast should include Chakapuli as well.
PHOTO OF THE DAY
Exchange Rates
GEL Exchange Rate
Convertor
21.09.2018
22.09.2018
USD
1
USD
2.6193
2.6216
EUR
1
EUR
3.0693
3.0854
GBP
1
GBP
3.4651
3.4584
RUB
100
RUB
3.9538
3.9340
750ml
Kvevri
Zangaura  / 2015
19.90
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
23.95
750ml
White Dry
None  / 2016
18.30
Other Stories
Now everyone knows Khachapuri, popular cheese bread from Georgia, that has become a must dish in New York city.
There are several symbols that have become a part of Orthodox Easter celebration. Eggs dyed in red, frequently served on the wheat planted at home
Symbols of Easter and life itself, red eggs are one of the main attributes of the Easter table. They are dyed on Good Friday, the color representing
Georgian food and trademarks such as khachapuri, cheese bread, khinkali, meat dumplings, nigvziani badrijani, eggplant rolls with walnut
Extremely delicious cheese bread Adjaruli Khachapuri from Georgia’s mountainous Adjara Region
Anthony Bourdain is well-known in the US for his Emmy-winning travel show “Parts Unknown,” on CNN. One of the last episodes was dedicated to Georgia.
Popular Georgian cheese bread Adrajuli khachapuri has been spotlighted by world-famous website Culture Trip.
Combining wine and cheese is an unquenchable subject and it is being discussed by many gourmets and experts around the world.
Adjarian dishes are an integral part of Georgian cuisine and its culture.
All regions of Georgia stand out for their local delicious dishes and they make up the entire Georgian cuisine