1. Main Page
  2. National cuisine
  3. Classic chicken kharcho soup

Classic Chicken Kharcho Soup

Distinctive, spicy, mouthwatering, and absolutely delicious! Chicken kharcho is the classic version of a traditional Georgian soup. It stands out for its generous spicing and the walnuts in it — slightly thick from the seasoning paste and cornmeal, and remarkably fragrant.

MariaAuthor avatar
Recipe author
Classic chicken kharcho soup
Watch the video
Classic chicken kharcho soup
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 46 % 6 g
Carbohydrates 15 % 2 g
83 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make classic chicken kharcho? Gather your ingredients. Any part of the chicken works for this soup; I used breast meat. Wash the meat and cut it into medium pieces. Peel the onion. Trim the outer layer off the celery root, then cut it into pieces.

  2. Step 2:

    Step 2

    Cover the chicken with clean cold water and add the whole onion and 50 g of the celery root. Set it over medium heat, bring to a boil, and skim off the foam with a slotted spoon. Then lower the heat and simmer until the meat is cooked, 30 to 60 minutes depending on the cut and amount of chicken.

  3. Step 3:

    Step 3

    Then lift the meat and vegetables out of the broth and strain the broth. Discard the vegetables.

  4. Step 4:

    Step 4

    Remove any bones from the chicken and cut the meat into pieces.

  5. Step 5:

    Step 5

    Cut the remaining celery root into cubes.

  6. Step 6:

    Step 6

    Sweat the celery root in a little broth in a skillet for 5 minutes. Add the cornmeal and stir. Transfer the mixture to a soup pot.

  7. Step 7:

    Step 7

    Add the chicken. Cook everything together, stirring, over low heat for about 6 minutes.

  8. Step 8:

    Step 8

    Pour the broth over the meat and celery root. Simmer the soup over low heat for 15 minutes.

  9. Step 9:

    Step 9

    Make the seasoning paste. Grind the spices (the peppercorns, cloves, and coriander seeds) in a mortar or blender. Wash the cilantro, pat it dry, and chop it finely.

  10. Step 10:

    Step 10

    Grind the walnuts in a blender.

  11. Step 11:

    Step 11

    Peel the garlic and press it through a garlic press.

  12. Step 12:

    Step 12

    Toast the walnuts with the garlic in a dry skillet for 1 minute.

  13. Step 13:

    Step 13

    Add the tkemali (Georgian sour-plum sauce) to the walnuts.

  14. Step 14:

    Step 14

    Pour in 3 tablespoons of broth and stir.

  15. Step 15:

    Step 15

    Add the cilantro.

  16. Step 16:

    Step 16

    And the spice mix. Simmer the seasoning paste for 3 minutes, stirring.

  17. Step 17:

    Step 17

    Stir the seasoning paste into the soup.

  18. Step 18:

    Step 18

    Simmer the soup over low heat for another 5 minutes.

  19. Step 19:

    Step 19

    Then let the soup rest, covered, for 5–7 minutes and ladle it into bowls. Serve. Enjoy!

  • Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own taste (thick or brothier soup), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the liquid and the ratio of ingredients to suit you. After that, like most seasoned cooks, you'll be able to add the water and ingredients by eye.
  • Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember some are especially easy to overdo (chili pepper, for instance).
  • For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.

Caloric content of the products possible in the composition of the dish

  • Grade I chicken - 238  kcal/100g
  • Grade II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black walnut - 628  kcal/100g
  • Persian walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Cloves - 323  kcal/100g
  • Turmeric - 325  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Cilantro - 25  kcal/100g
  • Cornmeal - 368  kcal/100g
  • Whole-grain cornmeal, unbolted - 355  kcal/100g
  • Whole-grain cornmeal, bolted - 362  kcal/100g
  • Degermed cornmeal, enriched - 364  kcal/100g
  • Degermed cornmeal, unenriched - 364  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Tkemali - 418  kcal/100g
  • Allspice - 263  kcal/100g
  • Ground cinnamon - 247  kcal/100g
  • Celery root - 32  kcal/100g

Similar recipes

Related and additional categories: