Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Kharcho - Georgian meat & rice soup


Recommended Posts

This is my take on Kharcho. It might not help you to win over you Georgian mother-in-law, but it is very tasty and reheats well. Plus my little one likes it a lot …





~400 g of minced lamb (or beef). 
1 medium onion, chopped

1 spear of celery (can use more if you like), chopped

~1 L of lamb stock (or beef)

some oil

1 450 g can of chopped tomatoes 


salt (to taste)

1 tsp ground coriander 

1 tsp smoked paprika (pimenton de la vera)


80 g walnuts

2 cloves of garlic

50 g long grain rice, washed - can use more to make the soup more stew-like


1 tbsp tamarind puree (or more) - sour plum puree is traditional, but any source of fruity sourness works from my point of view. Tamarind is great, but lime juice could be substituted.

chopped cilantro

(chopped dill, chopped parsley - optional) - Dill works magic here !



Heat oil in a large pot. Add minced meat and brown slightly. Add chopped onion & celery, sweat aromatics for some minutes. Add tomatoes & stock, add some salt and simmer for maybe 15 min …


In the meantime, grind walnuts, garlic, spices to a more or less fine paste. I preroast whole coriander seed, crush them in a mortar, add garlic, crush, add walnuts, crush and finally add paprika. You can add a bit chili here if you like as well.


Add washed rice. Simmer for about 20 min until rice is tender. Add walnut paste, simmer for 5 more min. Check and adjust salt level.


Take off the heat. Add herbs and tamarind paste. Let steep for about 10 min, then check final seasoning and serve garnished with some herbs.


Reheats pretty well and is best enjoyed with some flatbread.




Edited by Duvel (log)
  • Like 5
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

7 hours ago, KennethT said:

Do the walnuts act as a thickener or are they more about flavor?  Reminds me of some Nyonya curries that use candlenuts in the rempah that act as a thickener.

I think it is meant for both: this walnut garlic paste is used in a lot of Georgian recipes, and provides a distinct flavour, although I have to say that in this soup the flavours are already quite strong so it is more of a background element. It does thicken the soup a bit.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

  • 2 months later...
On 4/21/2022 at 2:05 PM, Teronms said:

Want to cook without coriander, not sure my body likes it


If you mean the ground coriander seed, then it is usually a very agreeable spice, tastes gentle and citrusy - it is nothing similar to the leaves.

~ Shai N.

Link to comment
Share on other sites

  • Create New...