Kharcho (Georgian Beef and Rice Soup) is a traditional Georgian recipe for a classic beef-based soup with tomatoes and herbs cooked with rice and soured with tamarind that's flavoured with chillies and thickened with walnuts. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Georgian Beef and Rice Soup.
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Ingredients:
500g lean beef
2l beef stock
3 tbsp unsalted butter
2 medium onions, finely chopped
1 tbsp flour
180ml tomato purée
6 large plum tomatoes, chopped
40g rice
1/4 tsp tarragon
1/4 tsp basil
1/4 tsp mint
2 tsp paprika
1/ tsp crushed red chillies
1 tsp ground coriander seeds
1/4 tsp ground fenugreek seeds
2 tsp tamarind paste (mixed in the juice of 1 lemon)
3 garlic cloves, finely chopped
45g walnuts, ground
salt and freshly-ground black pepper, to taste
35g fresh coriander (cilantro), chopped
35g fresh parsley, chopped
35g fresh basil, chopped
35g fresh dill, chopped
Method:
Add the meat to a pan, cover with the stock and bring to a boil. Reduce to a simmer, cover and cook for 60 minutes, or until cooked through. Remove the meat then set aside until cooked and shred (meanwhile, keep the stock warm).
Melt the butter in a pan and use to fry the onions for about 10 minutes, or until just golden. Scatter the flour over the top then stir in and cook for 1 minute. Now stir in 120ml of the warm stock, whisking until smooth. Ad the tomato purée and tomatoes and combine well before pouring the mixture into the pan along with the stock. Add the rice, bring to a simmer and cook, covered for 10 minutes.
Now add all the remaining ingredients (including the shredded beef, but excluding the herbs) and simmer for 15 minutes. Add the fresh herbs, cook for 1 minute then ladle into warmed soup bowls and serve.
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