Kharcho

🛒 Ingredients

• Beef (brisket or chuck) 150 g · 375 kcal
• Long-grain rice 30 g · 108 kcal
• Onions 75 g · 30 kcal
• Garlic 8 g · 11 kcal
• Walnuts 20 g · 130 kcal
• Tkemali (Georgian sour plum sauce) 25 g · 13 kcal
• Kharcho suneli (Georgian spice blend) 4 g · 11 kcal
• Ground coriander 1 g · 4 kcal
• Fresh cilantro (coriander) 8 g · 2 kcal
• Bay leaf 1 g · 0 kcal
• Vegetable oil 8 g · 68 kcal
• Water or beef broth 500 g · 0 kcal
• Chili pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Cut the beef into 2-3 cm cubes, place them in a large pot, cover with cold water or broth, and bring to a boil. Skim off any foam, then reduce heat and simmer gently for 1.5-2 hours until the beef is very tender.
2. While the beef simmers, finely chop the onions and garlic. Heat vegetable oil in a separate pan, add the chopped onions and sauté until translucent, then add garlic and cook for another minute until fragrant.
3. Add the sautéed onions and garlic to the pot with the simmering beef.
4. Rinse the rice thoroughly under cold water until the water runs clear, then add it to the pot. Cook for about 15-20 minutes until the rice is nearly tender.
5. Coarsely crush the walnuts, then add the tkemali sauce, kharcho suneli, ground coriander, chili pepper, and bay leaf to the soup.
6. Stir well to combine all ingredients and continue to simmer for another 10-15 minutes, allowing the flavors to meld beautifully.
7. Taste and adjust seasoning with salt and black pepper as needed. Before serving, carefully remove the bay leaf.
8. Garnish generously with freshly chopped cilantro (and optionally dill) before serving hot.