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Kharcho - Georgian Beef Soup

Kharcho Georgian Beef Soup

Kharcho is a beef soup from Georgia. It’s also great when made with chicken, veal, or lamb.


  • 2 lbs stew beef cubes
  • 1 lb beef bones
  • 12 cup water
  • 1 handful parsley stems
  • 12 black peppercorns
  • bay leaves
  • ½ cup dried apricots
  • 2 large onions
  • 4 Tbsp clarified butter
  • ¼ cup rice
  • 3 Tbsp tomato paste
  • 1 medium leek, sliced
  • 1 Tbsp Aleppo pepper
  • 1 tsp coriander seed
  • ½ tsp caraway
  • 1 tsp thyme
  • 4 cloves garlic
  • ½ cup walnuts
  • Salt and pepper to taste
  • 1 lemon
  • 2 cups herbs (dill/parsley/cilantro)


  1. 1

    Wash the meat and bones well in warm water. Place in a large pot with the water and parsley stems. Bring to a boil, skim, add pepper and bay leaf, then reduce heat. Cook on medium-high until the meat is tender, around 1½ hours. Strain the stock and set meat aside.  

  2. 2

    Meanwhile, dice apricots, place in a bowl and cover with boiling water. Set aside.

  3. 3

    Place onions and clarified butter in a pot and sauté for 3-4 minutes. Add rice, tomato paste and leek. Sauté for another 2 minutes and add beef stock. Simmer for 30 minutes.

  4. 4

    Grind spices in a mortar, add garlic and 1 tsp salt, then grind to a purée. Add drained apricots and nuts, then pound into a chunky purée.  

  5. 5

    Pour the purée into the soup. Cook for another 5 minutes. Salt and pepper to taste.

  6. 6

    Add lemon juice and herbs.

A variation of the Harira from The Spice Trekkers Cook at Home