Dish · georgian
Kharcho
Kharcho is a beef soup thickened with rice and ground walnuts, soured with tomato and sharpened with garlic and cilantro into a soup that's tangy rather than mild.
Where it comes from
It's built around walnuts, common across Georgian cooking, ground into the broth as both a thickener and a source of richness in a region where dairy fat mattered less than in Russian cooking.
What cooks argue about
Cooks argue over the souring agent: tomato paste is the common modern choice, but some insist on tklapi, dried sour plum leather, arguing tomato changes the soup's character rather than just standing in for it.
Nobody has published a kharcho recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.