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Kharcho with potatoes

Author
Cookinero 23 Feb 2025
6530
Kharcho with potatoes

Georgian soup takes pride of place on many restaurant menus. Rich, thick and full of spices, this hot dish can become a favorite at your table. A spicy soup with an abundance of spices and herbs in portions is perfect for a lunch table or dinner for guests. There are many variations of the kharcho recipe, you can definitely find your own in terms of spiciness, sauce and serving.

How to cook Kharcho with potatoes

Step 1

Kharcho with potatoes

Chop the onion and garlic. Fry them in a frying pan with vegetable oil, tomato paste and ground black pepper.

Step 2

Kharcho with potatoes

Wait until the frying begins to thicken, stir until it reaches a uniform consistency and remove from heat.

Step 3

Kharcho with potatoes

Add the medium-sized potatoes to the pot with the beef. Cook together for another 5-10 minutes.

Step 4

Kharcho with potatoes

Add washed rice and adjika to the pan. Cook for another 10-15 minutes. At the end, add the finished fried mixture to the kharcho. You can add fresh greens, spices and herbs. Cook for 2-3 minutes until done.

Step 5

Kharcho with potatoes

Leave the finished kharcho in the pan under the lid and let it brew for 10-15 minutes. Pour the soup into serving bowls. If desired, garnish with fresh herbs or 1 slice of lemon.

Kharcho with potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use lamb, chicken, or pork instead of beef for a different flavor. For a vegetarian version, replace meat with mushrooms or chickpeas for added protein.
Store kharcho in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water to maintain the soup's consistency.
Absolutely! Skip the potatoes and rice, and add low-carb veggies like cauliflower or zucchini instead. Adjust cooking times accordingly to ensure even tenderness.
Thaw frozen kharcho overnight in the fridge, then reheat on the stovetop over low heat, stirring occasionally. Add a bit of broth or water if needed to restore moisture.
Control the heat by adjusting the amount of adjika—use less for mild flavor or more for extra spice. Alternatively, add a pinch of red pepper flakes for a quick kick.
Yes, kharcho freezes well. Cool completely, then store in airtight containers for up to 3 months. Note: Potatoes may soften slightly upon thawing.
Serve with a dollop of sour cream, crusty bread, or a side of pickled vegetables. Garnish with fresh cilantro, parsley, or a squeeze of lemon for brightness.
Use pre-chopped onions and garlic, or a slow cooker for hands-off cooking. For depth, brown the meat well before adding other ingredients.

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