Kharcho is one of the most famous Georgian soups, known for its rich beef broth, warming spices, herbs, garlic, and balanced heat. Traditional kharcho is deeply aromatic and hearty, with slow-cooked broth forming the foundation of the dish. The combination of tomatoes, cilantro, garlic, and khmeli suneli creates its unmistakable flavor.

Ingredients:

• rice	100 grams
• salt	to taste
• water	about 5 liters
• Black pepper	to taste
• tomato paste	100 grams
• tomatoes	5
• garlic	7 cloves
• bell pepper	1
• onions	2
• fresh parsley	1/2 bunch
• ground coriander	1 teaspoon
• oil	2 tablespoons
• fresh cilantro	1 bunch
• beef on the bone	1 kilogram
• onion (for broth)	1
• carrot (for broth)	1
• celery (for broth)	1-2 ribs (optional)
• turnip (for broth)	1 (optional)
• bay leaves (for broth)	2
• black peppercorns (for broth)	1 teaspoon
• adjika	25 grams
• chili pepper	1
• khmeli suneli	2 teaspoons

THE BROTH

1. Rinse beef thoroughly under cold water.

2. Place beef in a large pot and cover with cold water. Bring slowly to a gentle boil over medium heat.

3. As foam rises, carefully skim it off for a clear broth.

4. Peel onion and carrot. Cut carrot into large pieces.

5. If using celery root and turnip, peel and cut into large pieces.

6. Add onion, carrot, celery root, turnip, bay leaves, and black peppercorns to the broth.

7. Reduce heat to low. Simmer gently for about 2½–3 hours until meat becomes tender. (Do not let broth boil aggressively — gentle simmering creates a clearer, richer broth.)

8. Remove meat from broth.

9. Strain broth if desired.

10. Remove meat from bones and cut into bite-sized pieces. Return meat to broth.

PREPARE THE RICE

11. Place rice in a bowl and cover with water. Soak for 30 minutes.

12. Drain rice and rinse several times until water becomes clear. (Use about 100 grams rice for 5 liters soup.)

COOK THE SOUP

13. Peel and finely chop onions.

14. Peel and finely mince 5 cloves garlic.

15. Wash bell pepper and chili pepper. Remove seeds. Finely chop chili pepper and slice bell pepper.

HOW TO PEEL TOMATOES

16. Bring a small pot of water to a boil.

17. Cut a small “X” on the bottom of each tomato.

18. Place tomatoes into boiling water for 30–40 seconds.

19. Transfer immediately into cold water.

20. Peel skins off.

21. Chop tomatoes finely.

22. Heat oil in a large skillet over medium heat. Add onions and cook until soft and lightly golden.

23. Add bell pepper and chili pepper. Cook for 3–4 minutes.

24. Add garlic and cook about 1 minute.

25. Add adjika, tomato paste, chopped tomatoes, khmeli suneli, and ground coriander. Cook for 8–10 minutes, stirring occasionally.

26. Add this mixture to the broth. Bring soup to a gentle simmer. Season with salt and black pepper.

27. Salt the soup just before adding rice.

28. Add prepared rice. Simmer about 15–20 minutes until rice is tender.

29. Wash and finely chop parsley and cilantro.

30. Add herbs during the last few minutes of cooking.

FINAL GARLIC & CILANTRO STEP

31. Finely mince remaining 2 cloves garlic.

32. Finely chop about 1/3 bunch cilantro.

33. Add both to the soup at the very end. Turn off heat. Cover and let rest for 10 minutes before serving.

ADJIKA SUBSTITUTE:

mix tomato paste, garlic, chili flakes, paprika, and a little vinegar

KHMELI SUNELI SUBSTITUTE:

mix coriander, paprika, basil, dill, parsley, fenugreek, and black pepper

SERVING IDEAS:

- serve with fresh bread

- garnish with extra cilantro

- pair with pickled vegetables or fresh salad

Kharcho (Georgian Beef & Rice Soup)