Kharcho Soup

Kharcho soup is a classic Georgian-style soup that is hearty, spicy and aromatic, and kharcho soup is especially good for cold weather when a warming, sustaining meal is most welcome. Kharcho soup is cooked with beef on the bone, tomatoes, rice, walnuts and tkemali sauce, so kharcho soup lands between a broth and a filling main-course soup. Kharcho soup makes sense for lunch or dinner, and kharcho soup is one of those soups that tastes comforting from the first spoonful and even fuller after a little resting time.

Beef on the bone gives kharcho soup its depth, tomatoes give kharcho soup body and acidity, and rice gives kharcho soup its familiar hearty texture. Walnuts make kharcho soup richer and more rounded, while garlic brings sharpness and coriander seeds and black pepper build the spice profile. Tkemali sauce is one of the key flavours in kharcho soup because tkemali sauce adds sourness and fruitiness that balance the meat and tomatoes. Cilantro is added at serving, and cilantro lifts kharcho soup with freshness right at the end.

The main thing to watch in kharcho soup is the balance between simmering time, rice doneness and final seasoning. The beef should simmer in the tomato broth for 40 to 45 minutes after the water is added, so the broth has time to become full-flavoured. The rice then cooks in the soup for about 20 minutes, and the rice should be tender but not broken down. The ground walnuts only need another 5 minutes of heating, and the final taste should be checked before serving because kharcho soup may need a little more salt, a little sugar or a little more lemon juice to bring the flavours into balance.

The most sensible swaps in kharcho soup are the same swaps suggested by the recipe notes and by the character of the dish. If khmeli-suneli is available, khmeli-suneli should definitely be added with the spices, and a little more khmeli-suneli can also be added with the walnut mixture for flavour balance. Lamb on the bone can replace beef on the bone for a version closer to a traditional Georgian style. Pork can also be used, although pork will make kharcho soup fattier, and chicken thighs can be used if a shorter cooking time is needed.

Kharcho soup should be served hot, with chopped cilantro added directly at serving for the clearest fresh flavour. Kharcho soup does not need much else because kharcho soup is already substantial from the beef, rice and walnuts. A final taste just before ladling is worth doing, because the tomato, tkemali and lemon notes should feel lively rather than flat. The finished kharcho soup should smell fragrant and spicy, and the broth should look rich rather than watery.

Kharcho soup keeps well in the refrigerator for up to 3 days in a closed container, and kharcho soup often tastes more intense on the second day. The spices and tkemali open up further during storage, so the flavour becomes deeper after resting. Kharcho soup can be frozen, but rice in frozen kharcho soup swells and loses its texture, so freezing the broth with the meat but without the rice is the better option if freezing is planned. Reheat kharcho soup in portions, and reheat kharcho soup without bringing it back to a hard boil.

Questions about this recipe

How long does kharcho soup take to make?

Kharcho soup takes 1 hour 30 minutes in total. Active cooking time is about 35 minutes, and the rest of the time the beef cooks in the soup with little attention needed.

Can I replace the beef in kharcho soup?

Beef on the bone can be replaced with lamb on the bone for a version closer to a classic Georgian style. Pork also works but makes the soup fattier, and chicken thighs shorten the cooking time to about 40 to 50 minutes.

Can I freeze kharcho soup?

Kharcho soup can be frozen, but the rice swells during freezing and loses its texture. The better option is to freeze the broth with the meat and cook the rice separately when reheating.

How long does kharcho soup keep in the fridge?

Kharcho soup keeps for up to 3 days in a closed container in the refrigerator. Kharcho soup often tastes richer on the second day because the spices and tkemali develop further.