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Meat, Maghreb and Middle East

Kharcho with beef and rice

Kharcho is a thick Georgian soup made with beef, rice, walnuts and cilantro, serving 4, ready in 2 hours 10 minutes, easy to make, for €3.50 per serving. The key is simmering the beef slowly until it's fork tender, then stirring in crushed walnuts near the end so they thicken the broth without losing their flavor.

Tonight, a big bowl of kharcho, the thick Georgian soup with beef, rice and walnuts, with its little tangy kick.

Kharcho with beef and rice
Total time
2 h 10
Difficulty
Easy
Cost per person
€3.50
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kharcho isn't a thin, clear soup. The beef simmers slowly until it falls apart, the rice swells in the broth and thickens it, and the walnuts crushed in at the end give it that rich, body it's known for. The tang from the prunes and lemon balances it all out, with a quiet warmth from fenugreek and paprika underneath.

This is a Sunday dish, or a weeknight when you have time, since it needs a solid two hours on the stove. Mon Chou suggests it in fall and winter, served as one big bowl, when you want something warming that breaks from the usual rotation. Kids tend to be less familiar with it, but anyone curious about world flavors will take to it fast.

The ingredients

4 people

Butcher

  • Beef shank or chuck 700 g

Pantry

  • Short grain riceoften in the pantry 100 g
  • Walnut halves 80 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Pitted prunes 8
  • Lemon juiceoften in the pantry 1 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Ground fenugreekoften in the pantry 1 pinch
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh cilantro 1 bunch

Allergens Tree nuts

The step by step recipe

  1. Brown the beef cut into cubes in a large pot with the oil, add the sliced onions, then cover generously with water.

    Skim well during the first few minutes for a clear broth.

  2. Simmer covered at a gentle simmer until the meat is tender. 1 h 30

    A long, slow cook is what gives the soup its richness.

  3. Add the tomato paste, the spices, the rinsed rice and the chopped prunes, then continue cooking. 20 min

    The prunes stand in for tkemali, the sour Georgian plum found in international grocery stores.

  4. Crush the walnuts with the garlic and salt into a rough paste, add it to the pot with the lemon juice and let it simmer. 5 min

    Keep a few whole walnuts to crush on top for crunch.

  5. Turn off the heat, add the chopped cilantro, cover and let it infuse before serving.

    Let it rest five minutes, the soup finishes thickening and the flavors come together.

Our tips to get it right

  • Pick a cut meant for slow cooking, like shank or chuck, since they stay tender through the long simmer instead of drying out.
  • Rinse the rice well before adding it so its starch doesn't thicken the broth too much.
  • Taste and adjust the acidity at the end, since prunes vary in sweetness, a bit more lemon juice can bring it back into balance.

The variations

  • Swap the beef for lamb for a version closer to some traditional Georgian recipes.
  • For a vegetarian version, use vegetable broth and button mushrooms instead of beef, keeping the walnuts and spices.
  • To save time, buy beef already cut into small cubes and cut the simmering to 50 minutes if you use a pressure cooker.

What to serve it with

  • Fresh bread for dipping
  • A cucumber and tomato salad
  • Hot black tea

Storage

Kharcho keeps 2 to 3 days in the fridge in a sealed container. It freezes well, though it's best to add the fresh cilantro after thawing. Reheat it gently on the stove with a splash of water, since the rice keeps absorbing the broth over time.

Questions about this dish

Can I use something other than prunes?

Prunes mimic the tang of tkemali, the traditional Georgian sour plum. If you don't have any, dried apricots or a bit more lemon juice work well too.

Can I make kharcho ahead of time?

Yes, you can make it the day before up through the rice step. Add the walnuts, lemon and fresh cilantro just before serving to keep their flavor sharp.

Why crush the walnuts instead of blending them?

Crushing the walnuts coarsely keeps a bit of crunch and avoids a too smooth paste. A food processor works too if you don't have a mortar, just pulse it in short bursts.

Can I use long grain rice instead of short grain?

Short grain rice releases more starch and naturally thickens the broth, which gives kharcho its signature texture. Long grain rice works but will give you a thinner soup.

How long does it take to make a kharcho with beef and rice?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kharcho with beef and rice?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kharcho with beef and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts. Always check the labels of the products you buy.

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