|Place of origin||Georgia|
|Main ingredients||Meat (beef, lamb, pork, chicken, or goose), rice, cherry plum purée, English walnuts|
|Cookbook: Kharcho Media: Kharcho|
Kharcho (Georgian: ხარჩო) is a traditional Georgian soup originating in Mingrelia containing beef, rice, cherry plum purée and chopped English walnut (Juglans regia). The soup is usually served with finely chopped fresh coriander. The characteristic ingredients of the soup are meat, cherry plum purée made from tklapi/tkemali, rice, chopped English walnut and the spice mix that varies between different regions of Georgia.
An example of a Georgian recipe for Kharcho:
Kharcho can be made using beef, lamb, pork, chicken or goose. Cut a cleaned, thoroughly washed piece of beef (brisket) into pieces, put it in 2 quarts of water, bring to boil and simmer for 2-2.5 hours, skimming the foam. When meat is soft - add rice, in 10 minutes add chopped walnut, allspice, bay leaf and peppercorns. And when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, Turkish smoked red pepper) and then simmer for 5 minutes more. Adjust salt. Add fresh coriander, let cool, and serve.
- Julianne Margvelashvili "The Classic Cuisine of Georgia", p.155
- "Кавказская Кухня", Prosveschenie Publ. 1992
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