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.

7 Reasons You’ll Love Kharcho with Walnuts And Tkemali

Name: 7 Reasons You’ll Love Kharcho with Walnuts And Tkemali
Prep time: 20 min
Cook time: 25 min
Total time: 3 h
Cuisine: Georgian
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

7 Reasons You’ll Love Kharcho with Walnuts And Tkemali

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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.

Author: Catherine
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

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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.

Find it online: https://www.foodienarium.com/kharcho-with-walnuts-and-tkemali/