Kharcho

Kharcho Recipe - Georgian Brisket Stew with Rice and Plums

Region / culture: Georgia | Preparation time: 15 minutes | Cooking time: 2 hours 30 minutes | Servings: 4

Introduction

Kharcho is a traditional Georgian soup that is known for its rich and flavorful taste. This hearty dish is made with tender pieces of meat, rice, and a variety of spices that come together to create a delicious and satisfying meal.

History

Kharcho has been a staple in Georgian cuisine for centuries. It is believed to have originated in the Caucasus region and has since become a popular dish in many Eastern European countries. The name "kharcho" comes from the Georgian word for walnut, which is often used in the traditional recipe.

Ingredients

500 g of brisket
2 onions
2 or 3 cloves of garlic
2 tbsp of tomato purée or 100 g of tomatoes
a cupful of rice
a cupful of tart plums
salt, pepper
butter or drippings
chopped kindza (coriander)
parsley or dill

How to prepare

Wash and cut the meat into 3 or 4 pieces per plate.
Cover the meat with cold water and bring it to a boil. Remove any foam that forms on the surface.
Simmer the meat for 2 hours. Then, add finely sliced onion, crushed garlic, rice, and plums.
Season with salt and pepper according to your taste.
Continue simmering for 25 minutes.
In a separate pan, sauté tomatoes or tomato puree in butter or drippings.
Add the sautéed tomatoes to the kharcho and cook for another 5 to 10 minutes.
Serve the dish sprinkled with chopped coriander, parsley, or dill.

Variations

You can add vegetables such as carrots, potatoes, or bell peppers to the kharcho for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to skim off any foam that forms on the surface of the soup while simmering the meat to ensure a clear broth.

- For a richer flavor, you can use beef or lamb instead of brisket.

- Adjust the amount of spices and seasonings to suit your personal taste preferences.

Serving Suggestions

Kharcho is traditionally served with a side of crusty bread or cornbread for dipping.

Cooking Techniques

The key to a flavorful kharcho is to simmer the meat slowly to allow the flavors to develop fully.

Ingredient Substitutions

If you can't find tart plums, you can substitute with dried apricots or prunes for a similar flavor profile.

Make Ahead Tips

Kharcho tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.

Presentation Ideas

Garnish the kharcho with a dollop of sour cream and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Kharcho pairs well with a crisp green salad or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftover kharcho in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of kharcho contains approximately 350 calories.

Carbohydrates

Each serving of kharcho contains approximately 30 grams of carbohydrates.

Fats

Each serving of kharcho contains approximately 15 grams of fats.

Proteins

Each serving of kharcho contains approximately 25 grams of proteins.

Vitamins and minerals

Kharcho is a good source of vitamin C, iron, and potassium.

Alergens

Kharcho may contain allergens such as nuts (if using walnuts) and gluten (if using wheat-based ingredients).

Summary

Kharcho is a nutritious and balanced meal that provides a good amount of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Kharcho is a delicious and comforting soup that is perfect for a cozy night in. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a chilly autumn afternoon, and I had just stopped by my friend Maria's house for a cup of tea. As soon as I walked in, I was greeted by the most incredible aroma wafting from her kitchen.

Maria was busy stirring a pot of rich, hearty soup on the stove, and the smell was intoxicating. I asked her what she was making, and she smiled and told me it was a traditional Georgian dish called Kharcho.

I had never heard of Kharcho before, but as soon as I took my first bite, I knew I had to learn how to make it. The combination of tender beef, fragrant spices, and tangy tomatoes was unlike anything I had ever tasted before.

I begged Maria for the recipe, and she laughed and promised to teach me how to make it the next time I came over. True to her word, a few days later, I found myself back in her kitchen, apron tied tight and ready to learn.

Maria began by browning cubes of beef in a large pot, the meat sizzling and releasing a mouthwatering aroma. She then added in a mixture of chopped onions, garlic, and carrots, sautéing them until they were soft and fragrant.

Next, she stirred in a generous amount of paprika, coriander, and fenugreek, the spices creating a warm and comforting base for the soup. To this, she added a can of diced tomatoes and a splash of red wine vinegar, the acidic tang cutting through the richness of the meat.

As the soup simmered on the stove, Maria taught me the importance of patience in cooking. She explained that Kharcho is a dish that benefits from slow cooking, allowing the flavors to meld together and develop over time.

Finally, Maria added in a handful of rice and let the soup simmer until the grains were tender and the broth had thickened to a rich, velvety consistency. She then ladled the soup into bowls, garnishing each one with a dollop of sour cream and a sprinkle of fresh cilantro.

As I took my first spoonful of the steaming soup, I was transported back to Maria's kitchen, the warmth and comfort of her home enveloping me. The flavors were complex and satisfying, each bite a symphony of tastes and textures.

From that day on, Kharcho became a staple in my kitchen. I made it for family gatherings, dinner parties, and even just for myself on cold winter nights. Each time I cooked it, I thought of Maria and the generosity she had shown me in sharing her recipe.

Over the years, I have collected many recipes from friends, family, and even strangers. Each one tells a story, a piece of someone's history and culture passed down through generations. But Kharcho will always hold a special place in my heart, a reminder of the day I discovered a new flavor and a new friend.