Kharcho (Georgian Beef-Walnut Soup with fresh herbs)

Recipe by DJ Park
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the meat, in one big piece, to a boil in the stock.
  • Skim off the foam as necessary.
  • Reduce heat and simmer, partly covered, for about 1½ hours.
  • Remove and reserve the meat.
  • When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions.
  • Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored.
  • Stir in the flour and cook, stirring, for about a minute.
  • Add 1/2 cup stock and stir until smooth.
  • Stir in the tomato paste and the tomatoes.
  • Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes.
  • Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes.
  • At this point, you can cut the meat into bite-sized pieces.
  • When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes.
  • Stir in the remaining herbs and ladle into bowls.
  • Serve with hearty bread and butter and a good Georgian red wine.
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