1. Main Page
  2. National cuisine
  3. Rice and beef kharcho with walnuts and tkemali

Kharcho with Rice and Beef, Walnuts, and Tkemali

A fragrant, spicy, rich Georgian soup! I love kharcho — I learned to make it soon after tasting it for the first time. Its flavor and aroma stole my heart, so I never forget this recipe, and it turns up in my kitchen fairly regularly.

Arina KotenAuthor avatar
Recipe author
Rice and beef kharcho with walnuts and tkemali
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 31 % 4 g
Fats 31 % 4 g
Carbohydrates 38 % 5 g
70 kcal
GI: 20 / 80 / 0

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  • A very intriguing recipe. I found this kharcho in a cooking magazine and was curious what the ingredients might add up to. At first I thought I'd be the only one eating it — but it turned out the whole family loved it. To me it's a light yet filling soup, and its aroma is beyond words. That's thanks to tkemali sauce, made from sour plums, and khmeli-suneli, a wonderfully fragrant Georgian spice blend. Cut the meat into pieces, put it in a pot, cover with 3 liters of water, and cook for 1.5 hours, skimming off the foam. Meanwhile, prep the rest of the ingredients: finely chop the onion, and grind the walnuts in a blender or chop them with a knife. When the broth is ready, add the rinsed rice and cook for 10 minutes. Sauté the onion in vegetable oil and add it to the broth, followed by the walnuts and the tkemali sauce. Then add the khmeli-suneli, pepper, and salt, and cook another 5–7 minutes. Take it off the heat and add the garlic, pressed or grated. Let the soup rest for 10–20 minutes. When you serve the kharcho, sprinkle each bowl with fresh herbs. Enjoy!

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

  • Melted beef fat - 871  kcal/100g
  • Fat beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef - okovalok - 380  kcal/100g
  • Beef - lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef - ribs - 233  kcal/100g
  • Beef - ham - 104  kcal/100g
  • Beef - tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Beef corned beef - 216  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Tkemali - 418  kcal/100g

Similar recipes

Related and additional categories: