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Georgian Beef Kharcho with Walnuts
A rich and deeply flavorful Georgian beef soup, distinct from the more common tomato-based Kharcho. This version emphasizes tender beef, aromatic spices, and the nutty depth of ground walnuts, creating a hearty and satisfying meal.
🧂 Ainekset
- 1 kg Beef chuck, cut into 1-inch cubes
- 3 tbsp Vegetable oil
- 2 Large onions, finely chopped
- 5 Garlic cloves, minced
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Dried fenugreek (utskho suneli)
- 2 Bay leaves
- 1.5 liters Beef broth
- 150 g Walnuts, finely ground
- 1 cup Fresh cilantro, chopped
- 0.5 cup Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until well-seared on all sides. Remove beef and set aside.
💡 Ammattilaisvinkit: Browning the beef in batches ensures a good sear and prevents overcrowding the pot. - 2
Add the chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes. Add the minced garlic, ground coriander, cumin, and dried fenugreek. Cook for another minute until fragrant.
💡 Ammattilaisvinkit: Toasting the spices briefly enhances their aroma and flavor. - 3
Return the browned beef to the pot. Add the beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is very tender.
💡 Ammattilaisvinkit: Low and slow simmering is crucial for tenderizing the beef. - 4
Stir in the finely ground walnuts. Continue to simmer, uncovered, for another 15-20 minutes, allowing the soup to thicken slightly and the flavors to meld.
💡 Ammattilaisvinkit: The walnuts will thicken the soup and add a rich, nutty flavor. - 5
Remove the bay leaves. Season generously with salt and black pepper to taste. Stir in most of the chopped cilantro and parsley.
💡 Ammattilaisvinkit: Fresh herbs added at the end provide brightness. - 6
Ladle the Kharcho into bowls. Garnish with the remaining fresh cilantro and parsley before serving.
💡 Ammattilaisvinkit: Serve hot with crusty bread or Georgian mchadi (cornbread).
💡 Ammattilaisvinkit
- ✓For an authentic flavor, ensure you use dried fenugreek (utskho suneli), which is a key spice in Georgian cuisine.
- ✓If you can't find dried fenugreek, you can omit it, but the flavor will be slightly different.
- ✓The consistency of the soup can be adjusted by adding more or less broth.
- ✓For a spicier kick, add a pinch of red pepper flakes along with the other spices.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a tablespoon of Georgian adjika paste for a spicy, peppery note.
- Some recipes include a small amount of rice or barley, added during the last 30 minutes of simmering.
- For a vegetarian version, substitute the beef with hearty mushrooms and use vegetable broth.