Pork Kharcho-Inspired Soup with Rice and Walnuts

Name: Pork Kharcho-Inspired Soup with Rice and Walnuts
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6 servings
Cuisine: Georgian-inspired
Ingredients: 500 g bone-in pork shoulder, cut into pieces; 2 l water or unsalted broth; 100 g long-grain rice, rinsed; 2 whole medium onions, diced; 2 tbsp vegetable oil; 2 tbsp tomato paste; 4 whole garlic cloves, minced; 100 g walnuts, finely chopped; 1 tbsp khmeli suneli; 2 whole bay leaves; 1 tsp salt, or to taste; 1/2 tsp black pepper; 3 tbsp chopped cilantro or parsley

A hearty Georgian-inspired soup with pork, rice, tomato, walnuts and warm spices.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 55 minMakes 6 servings

Jump to Recipe

This pork kharcho-inspired soup combines tender meat, rice, tomato, walnuts and khmeli suneli. Kharcho is Georgian, although the source title implies Ukrainian; this version names the actual culinary inspiration and keeps the source’s pork choice. Add rice only after the meat is tender and simmer until just soft, then fold in walnuts and herbs at the end. The soup thickens as it stands, so loosen it with broth when reheating. Place pork, water and bay leaves in a pot. Bring to a gentle boil, skim foam and simmer 60 to 75 minutes until tender. Heat oil in a skillet. Cook onions 7 minutes until golden. Stir in tomato paste and garlic for 1 minute. Add onion mixture and rinsed rice to the broth. Stir in khmeli suneli, salt and pepper. Simmer 15 to 18 minutes until rice is tender.

Pork Kharcho-Inspired Soup with Rice and Walnuts

How to tell when it is ready

Remove bay leaves, fold in herbs and serve hot.

Tips

Place pork, water and bay leaves in a pot.
Heat oil in a skillet.
Add onion mixture and rinsed rice to the broth.
Stir in chopped walnuts and simmer 3 minutes.

Troubleshooting

If rice absorbs too much broth, add hot water or stock.
If walnuts taste bitter, use fresh nuts and taste before adding.

Substitutions

Use beef or lamb in place of pork.
Use vegetable broth and cooked beans for a meat-free soup, though it will no longer be kharcho.

Variations

Add a little chilli for heat.
Use crushed tomatoes instead of tomato paste, reducing broth slightly.

Serving suggestions

Serve with crusty bread.
Top with fresh cilantro.
Offer lemon wedges.
Pair with a cucumber salad.

Make ahead

Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate within 2 hours for up to 3 days, or freeze without rice for up to 2 months.

Storage

Refrigerate within 2 hours for up to 3 days, or freeze without rice for up to 2 months.

Food safety

Cook pork until tender and reheat leftovers to 74°C (165°F).

Frequently asked questions

Can I use beef instead of pork?

Yes. Use a suitable stew cut and simmer until tender before adding the rice.

How should I store pork kharcho-inspired soup with rice and walnuts?

Refrigerate within 2 hours for up to 3 days, or freeze without rice for up to 2 months.

Serve with crusty bread. Refrigerate within 2 hours for up to 3 days, or freeze without rice for up to 2 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Pork Kharcho-Inspired Soup with Rice and Walnuts