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Even those who have never been to Georgia know kharcho soup. The basis of the dish is beef or pork, tkemali, and tomato paste. The soup has a rich tomato flavor, thick consistency, and a bright spicy aroma. The main secret of making a successful kharcho is an abundance of spices and fresh herbs.

Step 1

Cut the meat into large cubes. Place the meat in a saucepan, pour in water and bring to a boil. Reduce the heat under the saucepan, skim off the foam. As soon as the foam stops forming, cover the saucepan with a lid and leave the meat to cook for 40 minutes.

Step 2

Finely chop the onion, garlic and walnuts.

Step 3

Add rice and onion to the pan and cook the soup for another 15 minutes over medium heat.

Step 4

Toast the walnuts in a dry frying pan.

Step 5

Add nuts, garlic, tkemali sauce, tomato paste and spices to the soup, add salt and pepper to taste. Cook the soup for another 5 minutes.

Step 6

After removing the soup from the heat, let it sit for 30 minutes. You can serve kharcho with walnuts to the table.