Kharcho soup with walnuts

Kharcho is more than just a soup — it is a true hallmark of Georgian cuisine and a symbol of the country’s legendary hospitality. This traditional Georgian soup is aromatic, rich, hearty, and nourishing, making it appealing even to the most demanding gourmets.

Historically, kharcho was first prepared by shepherds. Its name literally translates as «beef soup». The classic kharcho soup recipe includes walnuts, which pair perfectly with beef and give the dish its distinctive flavor and deep aroma.

Walnut kernels are rich in fatty acids essential for the proper functioning of most systems of the human body. They also contain iodine, which supports healthy thyroid function. The antioxidants found in walnuts help protect the body from free radicals, while vitamins A and B contribute to improved brain activity and cognitive performance.

In addition, regular consumption of walnuts has a positive effect on the excretory system, helps reduce levels of bad cholesterol, and lowers blood glucose levels.

CraftOil offers fresh, organic, premium-quality walnut kernels. All products are quality-certified, stored under optimal conditions, and shipped worldwide only after an order is placed.

Visit CraftOil, and we guarantee that among our handcrafted products you will find the one that’s perfect for you.

Ingredients

To prepare a spicy and hearty kharcho soup, you will need:

• 2 liters of water;
• 500 g beef (preferably brisket);
• 2 onions;
• ½ cup rice;
• ¼ cup walnuts;
• 2 tbsp tomato paste;
• 3 tbsp vegetable oil;
• 5–7 sprigs of cilantro;
• 5–7 sprigs of parsley;
• 1 slightly heaped tbsp salt;
• 1 tsp khmeli-suneli spice mix;
• 4 cloves of garlic;

Step-by-step instructions

First, prepare all the ingredients. Wash the beef and cut it into medium-sized cubes. Remove any skin, excess fat, or sinews if present. Rinse the rice twice under running water. Wash the parsley and cilantro and finely chop them. Peel and wash the onions. Leave one onion whole and finely chop the second one for frying. Peel, wash, and press or finely mince the garlic.

Place the beef in a pot, cover with water, add salt, and bring to a boil over medium heat. Add the whole onion, skim off the foam, reduce the heat slightly, cover, and simmer for about 1–1.5 hours.

Meanwhile, sauté the chopped onion and garlic in vegetable oil for 15–20 minutes until golden. Add tomato paste, salt, khmeli-suneli, and walnuts lightly crushed in a mortar. Mix well and simmer for 7–8 minutes, then remove from heat and let rest.

When the beef is almost fully cooked, add the rice. After 5–7 minutes, add the sautéed mixture, followed by the chopped cilantro and parsley. Stir and cook for another 10 minutes, then remove from heat and let the soup rest for at least 1 hour to fully develop its flavor.

Before serving, garnish the soup with fresh herbs. Optionally, add sour cream for a richer taste.

Notes:

For frying, you can use corn oil, sunflower oil, camelina oil, or sesame oil by CraftOil. If you sauté the onion and garlic in mustard oil, the kharcho will become especially aromatic and spicy.

Craft oils, as well as grains, nuts, and nut flours are always available for order on our website.