Kharcho, also spelled as Harcho ( ka, ხარჩო), is a traditional

Georgian Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) ** Georgians, an indigenous Caucasian ethnic group ** Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scrip ...

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

containing

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, cherry plum purée and chopped

walnuts A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true bot ...

(''Juglans regia''). The soup is usually served with finely chopped fresh

coriander Coriander (;

. The characteristic ingredients of the soup are meat, cherry plum purée made from

tklapi Tklapi ( ka, ტყლაპი) is a traditional GeorgianA.I. Ozguven, Proceedings of the 1st International Symposium on Pomegranate and Minor Mediterranean Fruits, p. 68, 2009 puréed fruit roll-up leather. It is spread thinly onto a sheet and s ...

tkemali Tkemali ( Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes '' alucha'' or other varieties of plum. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to ...

, rice, chopped walnuts and a spice mix which varies between different regions of Georgia. An example of a Georgian recipe for Kharcho is made using beef, lamb, pork, chicken or goose."Кавказская Кухня", Prosveschenie Publ. 1992 Cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. When the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. When it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, Turkish smoked red pepper) and then simmer for 5 minutes more. Adjust salt, add the fresh coriander, let it cool, and serve.

References

Georgian soups Soviet cuisine {{Georgia-cuisine-stub

See also

References