Easy and Delicious Veal Kharcho Recipe

Delicious, original, healthy, for lunch for the family! Veal kharcho is one of the best in Georgian cuisine. It is thick, rich, satisfying, aromatic, rich in spices. You can eat it endlessly, and cooking it is as easy as shelling pears — any beginner can do it the first time!
cook time: 1h 30 min
Lucas Halstead
Easy and Delicious Veal Kharcho Recipe

Nutrition Facts (per serving)

85
Calories
6g
Fat
4g
Carbs
4g
Protein

Ingredients (7 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt to taste
Water 2 l
Walnuts 100 g
Tkemali Sauce 120 g
Khmeli-suneli 1 tsp
Round rice 100 g
Veal 400 g
Adjika 1 tsp
Green cilantro 20 g

Recipe instructions

Step 1

Step 1
How to cook veal kharcho? Prepare your ingredients. It is preferable to take round rice — it looks better in soup and does not get soggy. Water — bottled or filtered. Veal can be replaced with any other meat to taste. Wash vegetables and herbs and dry with paper napkins.

Step 2

Step 2
Wash the veal and cut into medium pieces. Transfer the chopped meat to the pan in which you will cook the soup.

Step 3

Step 3
Peel the onion and place it whole in the pan with the meat. Add salt and pepper.

Step 4

Step 4
Pour 2 liters of water into the pan. Place the pan on the fire, bring the water to a boil and cook the meat for about 1 hour, periodically removing the foam. Determine the exact cooking time based on your stove.

Step 5

Step 5
While the meat is cooking, rinse the rice thoroughly in cold water.

Step 6

Step 6
Finely chop the walnuts.

Step 7

Step 7
Peel the garlic and also finely chop it.

Step 8

Step 8
Wash the cilantro, dry and finely chop.

Step 9

Step 9
When the meat is cooked, add rice to the broth and cook for about 7 minutes over medium heat. If the broth is boiling too much, reduce the heat a little.

Step 10

Step 10
Then add tkemali, chopped nuts, chopped garlic, adjika, suneli hops and ground black pepper to the soup. Taste the soup and add salt if necessary. Stir, bring to a boil and cook for a couple more minutes. You don’t have to add adjika at all if your tkemali is already spicy. My tkemali was practically not spicy, so I added adjika.

Step 11

Step 11
At the very end, add chopped cilantro to the kharcho.

Step 12

Step 12
Remove the pan from the stove, cover with a lid and let the soup sit for about 15 minutes. Bon appetit!

Additional rubrics

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