7 Reasons You’ll Love Kharcho with Walnuts And Tkemali

Kharcho With Walnuts And Tkemali is more than just a soup—it’s an experience. It’s a dish that wraps your senses in warmth, comfort, and bold, tangy depth. Maybe you grew up with the smell of slow-simmered beef wafting through the house. Or maybe you’ve just discovered Georgian cuisine and are ready to explore its fragrant spices and unexpected pairings. Either way, this soulful bowl will leave a mark on your memory—and your taste buds.

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What Is Kharcho With Walnuts And Tkemali?

Kharcho is a traditional Georgian soup known for its rich, beefy broth and hearty texture. What sets this version apart is the bold use of ground walnuts and the tangy punch of tkemali—a tart plum sauce that’s a signature of Georgian kitchens. Combined with aromatic herbs and a colorful palette of spices, this soup transforms from ordinary to unforgettable.

Why You’ll Love This Recipe

Kharcho With Walnuts And Tkemali brings together savory, sour, and spicy in a way that’s deeply satisfying. Here’s what makes it irresistible:

• Rich beef broth that’s simmered to perfection
• Nutty depth from coarsely ground walnuts
• Tangy brightness from tkemali plum sauce
• A warming mix of spices like paprika, cinnamon, and khmeli-suneli
• Comforting rice that adds body without overpowering
• Aromatic garlic, onions, and fresh herbs for layered flavor
• A finish that gets better as it rests

Ingredients Breakdown (Table)

Ingredient	Why It’s Used
Beef shank	Adds deep, gelatin-rich flavor to the broth
Rice	Provides body and texture
Walnuts	Introduce a rustic, nutty depth that balances the spice
Tkemali sauce	Delivers a bright, sour note unique to Georgian cuisine
Onions	Give natural sweetness and umami when sautéed
Garlic	Boosts aroma and finish
Butter	Helps soften the onions and adds silkiness to the broth
Fresh herbs	Dill, parsley, and coriander bring brightness and contrast
Whole spices & blends	Bay leaves, peppercorns, khmeli-suneli, paprika, cinnamon round out the flavor

Step-by-Step Cooking Guide

1. Prepare the Beef Broth

Start with cold water and beef shank. Bring to a slow boil. Skim off any foam that forms. Let it simmer for an hour and a half to create a flavorful base. Toss in parsley stems during the last 30 minutes for subtle herbal depth.

2. Build the Flavor Base

While the broth simmers, sauté chopped onions in butter over low heat. This step adds a gentle caramelized sweetness and deepens the umami flavor.

3. Grind and Prep

Grind your walnuts coarsely—not into a fine powder—and rinse the rice until water runs clear. These small steps affect both texture and taste.

4. Combine and Cook

Once the broth is strained and beef chopped, return both to the pot. Add the rice and simmer. After 10 minutes, stir in onions and spices. Let the aroma pull you in.

5. Final Layers of Flavor

Add the ground walnuts and tkemali. Stir in chopped parsley leaves, then let the pot simmer for a few more minutes. At the end, remove from heat and mix in garlic, dill, and coriander. Cover the pot and let it rest for 30 minutes to meld.

Serving Suggestions

Kharcho is traditionally served steaming hot, with no need for bread or extra garnishes. But if you’re looking to stretch it into a full meal, consider:

• A side of crusty rustic bread
• Pickled vegetables for contrast
• A dollop of tkemali on top for brightness

This soup also reheats beautifully. Let it rest overnight, and the flavors become even more pronounced.

Tips for Best Results

• Use real tkemali: Bottled or homemade, it must be tangy—not sugary. Avoid substitutes like ketchup or vinegar.
• Don’t overgrind the walnuts: You want a bit of texture, not paste.
• Rest the soup: Letting it sit covered for 30 minutes post-cook is key for flavor development.
• Balance the heat: Chili and black pepper work together—adjust each to your preference.

Nutritional Snapshot

Per Serving	Approximate Value
Calories	400–450
Protein	High (beef + walnuts)
Fat	Moderate (butter + walnuts)
Carbohydrates	Moderate (rice)
Fiber	Moderate (herbs + rice)

Note: These values are estimates and vary based on portion size and exact ingredients used.

Frequently Asked Questions About Kharcho With Walnuts And Tkemali

Kharcho With Walnuts And Tkemali isn’t just soup—it’s a statement. It’s hearty, aromatic, and layered with complex notes you can’t replicate in simple meals. The combination of beef, herbs, tart fruit, and nuts speaks to the heart of Georgian cuisine and offers you a dish that’s bold, balanced, and unforgettable.

It’s also a recipe that rewards patience. The simmering, layering, and resting time may sound long, but every minute contributes to the soul-soothing end result.

Ready to explore the rich flavors of the Caucasus in your own kitchen? Kharcho is the best place to start.

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