Megrelian Kharcho

Name: Megrelian Kharcho
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 oz fruit leather, sour plum or cherry, tkemali tklapi, adjust to your taste; 4 oz red onion; 2 garlic (cloves); 1 tsp walnut oil; 1 quart beef stock; 10 oz beef (bite size slices); 2.5 oz walnuts (shelled); 3 oz long-grain rice; 1 bunch parsley; 1 bunch cilantro; 1/2 serrano (adjust to your taste); 1/4 tsp coriander (ground); 1/4 tsp blue fenugreek (or regular fenugreek seeds and leaves); 1/4 tsp dry red chili (ground, adjust to your taste); 1/4 tsp black pepper (ground); 1 bay leaf; 1 tsp kosher salt (adjust to your taste)

7 steps

Prep:20minCook:20min

Kharcho is a traditional Georgian meaty soup or stew. It is usually made with beef or chicken but can also be made with other meats and poultry. Depending on the region, its consistency may vary. Imeretian cooks prefer their kharcho thinner and spicier. Megrels, who use walnuts in every dish, make a thicker version with chopped nuts. When kharcho is served as a soup, it usually contains rice. There are also recipes without rice — stewed meat with a thick and aromatic walnut sauce. Some recipes list tomatoes or tomato paste among their ingredients. Follow them, and the color of your kharcho will be shades of red. Other recipes feature plenty of fresh herbs and, as a result, somewhat green kharcho.

Updated at: Thu, 17 Aug 2023 12:03:23 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories501.8 kcal (25%)

Total Fat23.6 g (34%)

Carbs42.8 g (16%)

Sugars9.7 g (11%)

Protein33.6 g (67%)

Sodium1614.7 mg (81%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

main

1 ozfruit leather

sour plum or cherry, tkemali tklapi, adjust to your taste

4 ozred onion

2garlic

cloves

1 tspwalnut oil

1 quartbeef stock

10 ozbeef

bite size slices

2.5 ozwalnuts

shelled

3 ozlong-grain rice

1 bunchparsley

1 bunchcilantro

0.5serrano

adjust to your taste

spices and herbs

¼ tspcoriander

ground

¼ tspblue fenugreek

or regular fenugreek seeds and leaves

¼ tspdry red chili

ground, adjust to your taste

¼ tspblack pepper

Instructions

Step 1

Cut the sour plum fruit leather to pieces and add about ¼ cup of hot (205F) water, just to cover it. Leave it for 15-20 minutes to hydrate. Tkemali (Georgian sour plum) tklapi (fruit leather) is the original ingredient. Substitute it with pomegranate syrup (no sugar added) or other sour fruit leather or paste.

Step 2

Wash the herbs. Tie parsley and cilantro stems with a cooking string into two bundles. Cut off the leaves and roughly chop them. Now, you have two 2” long heaps of stems and two piles of parsley and cilantro leaves.

Step 3

Peel and dice red onion. Cut chili pepper, remove seeds and membranes, and dice. Sauté onions and chili in walnut oil on medium heat.

Step 4

Cut beef into bite-size pieces and add to the onions. Turn heat to high and cook meat for a few minutes, stirring.

Step 5

Add cold stock, rice, salt, and herb bundles. Bring to the boiling, lower the heat to a minimum, and cook for about 10-12 minutes until rice is almost done.

Step 6

Heat the skillet. Using a food processor, pulse walnuts to break them into small pieces. Toast them on a hot skillet, stirring, for a minute until fragrant. Return them to the food processor jar; add cilantro and parsley leaves, garlic, sour fruit puree, and spices. Process it to make a paste.

Step 7

When rice is almost done, remove the herb bundles, mix in the paste, and bring to the final boiling. Turn off the heat and serve piping hot.

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