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
What is tkemali?
Tkemali is a tart Georgian plum sauce made from green or red plums, often seasoned with garlic, dill, and coriander.
Can I make this vegetarian?
Not this version. Kharcho is traditionally beef-based, but you can experiment by replacing beef with hearty mushrooms and vegetable stock.
How spicy is Kharcho?
Mild to medium. You control the chili powder and black pepper. If you’re sensitive to heat, dial down the spice blend and skip the chili.
What can I use instead of walnuts?
Sunflower seeds or cashews can work in a pinch, but you’ll lose the authentic Georgian profile.
Can I freeze leftovers?
Yes. It freezes well in airtight containers. Reheat gently and stir before serving.
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.
Print7 Reasons You’ll Love Kharcho with Walnuts And Tkemali
A rich and aromatic Georgian soup, Kharcho with Walnuts and Tkemali blends tender beef, hearty rice, ground walnuts, and a tangy plum sauce. Infused with warm spices and fresh herbs, it’s a comforting dish perfect for cooler seasons and full of traditional flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Soup
- Method: Simmering
- Cuisine: Georgian
- Diet: Halal
Ingredients
- 3 liters water
- 1 kg beef (shank recommended)
- 100g rice
- 100g walnuts
- 3 medium onions
- 5 garlic cloves
- 100g tkemali sauce
- 100g butter
- ½ bunch parsley (stems and leaves separated)
- A bit of dill
- A bit of coriander
- 3 bay leaves
- 1 tsp khmeli-suneli
- 1 tsp sweet paprika
- ½ tsp chili powder
- 15 black peppercorns
- ½ tsp turmeric
- 1 tsp dried basil
- ¼ tsp ground cinnamon
- Salt to taste
Instructions
- Place beef in cold water in a large pot. Bring to a boil, skim foam, and simmer for 1.5 hours.
- After 1 hour, add parsley stems and salt. Once cooked, strain broth and cut meat into small pieces.
- While broth simmers, chop onions and sauté in butter until soft.
- Rinse rice. Coarsely grind walnuts using a mortar or blender (do not powder).
- Return strained broth to a boil, add meat and rice. Cook for 10 minutes.
- Add sautéed onions, bay leaves, and crushed peppercorns. Cook 5 minutes.
- Stir in ground walnuts and cook for another 5 minutes.
- Add basil, turmeric, paprika, chili, cinnamon, parsley leaves, and tkemali sauce. Simmer 5 minutes more.
- Turn off heat. Add minced garlic, chopped dill, and coriander. Cover and let sit for 30 minutes before serving.
Notes
- For deeper flavor, allow the soup to rest longer before serving.
- If tkemali sauce is unavailable, substitute with a mix of plum sauce and lemon juice.
- Serve with crusty bread for a hearty meal.