There are many recipes, many variations. What similar characteristics make them all “kharcho”?
The original full name of this dish in Georgian is “dzerokhis khortsi kharshot” or “beef soup.” Beef is one of the three main ingredients of kharcho. Based on my experience, the best cuts for this soup are sirloin or flat iron steak.
Tkemali (ტყემალი) is the Georgian name for a sour plum known as cherry or myrobalan plum (lat. Prunus cerasifera). Tkemali is a fruity, acidic ingredient in many Georgian dishes and condiments. For kharcho we need tkemali fruit leather (tklapi) which is difficult to find outside Georgia.
Use pomegranate syrup (no sugar added) or tamarind pulp as a substitution and adjust the acidity of kharcho to your taste. It should be pronounced but delicate.
Walnuts give depth to this dish. They round up all the flavors make it hearty and rich. I like them toasted for being more flavorful.
There is a Georgian spice mix for this soup — kharchos-suneli. The easiest way to create an authentic flavor is to order this mix online. The seasoning mix includes utskho suneli (blue fenugreek), fennel, coriander, celery, parsley, Georgian saffron (marigold), Georgian bay leaf, red pepper, black pepper, dry onion, dry garlic. A shorter list of spices should include freshly ground coriander, bay leaf, red pepper, and black pepper.
