Beef Kharcho Soup with Walnuts and Tkemali

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Beef broth, rice, tart plum sauce and ground walnuts give this kharcho its body and sour-spiced finish. Cook the beef until tender before adding rice, which needs much less time in the pot. Fry onion and tomato paste for a fuller savoury base. Stir in garlic near the end so its aroma stays clear, then let the soup rest briefly before serving. Simmer beef in measured water 90 to 120 minutes until tender; remove and chop, then return to broth. Rinse rice and add to simmering broth for about 20 minutes until tender but distinct. Cook chopped onion in oil until golden; cook tomato paste 2 minutes and add to soup.

Recipe card

Beef Kharcho Soup with Walnuts and Tkemali

Beef broth, rice, tart plum sauce and ground walnuts give this kharcho its body and sour-spiced finish.

Prep 30 minCook 135 minTotal 165 minYield 8 bowls

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Stockpot, skillet, knife

Ingredients

500 g beef chuck 100 g short-grain rice 100 g walnuts 3 tbsp tomato paste 2 whole onions 4 cloves garlic 2 tbsp tkemali plum sauce 1 tsp khmeli-suneli spice mix 1 tsp ground coriander 1 whole bay leaf 2 tbsp vegetable oil 2.5 l water 1 tsp salt 1 pinch black pepper

Instructions

1. Broth

   Simmer beef in measured water 90 to 120 minutes until tender; remove and chop, then return to broth.

2. Rice

   Rinse rice and add to simmering broth for about 20 minutes until tender but distinct.

3. Onions

   Cook chopped onion in oil until golden; cook tomato paste 2 minutes and add to soup.

4. Season

   Add ground walnuts, tkemali, spice mix, coriander, bay, salt and pepper; simmer 10 minutes.

5. Finish

   Stir in chopped garlic, simmer 2 minutes, remove bay and rest 10 minutes before serving.

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How to tell when it is ready

Beef fork-tender; rice cooked but still distinct.

Tips

• Simmer beef gently for a clearer broth.
• Add rice only after the beef is tender.
• Grind walnuts finely for even body.
• Taste tkemali before adding more sourness.

Troubleshooting

• If rice swells after storage, thin soup with water when reheating.
• If overly sour, soften with a little more broth.

Substitutions

• Use a similarly tart plum sauce in place of tkemali, adjusting to taste.
• Use beef brisket instead of chuck and simmer until equally tender.

Variations

• Increase walnuts slightly for a thicker soup.
• Reduce rice a little for a lighter broth.

Serving suggestions

• Scatter chopped cilantro over bowls.
• Serve with crusty bread.
• Offer extra tkemali at the table.
• Add sliced fresh chili for guests who want heat.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days; rice will thicken the broth on standing.

Storage

Refrigerate up to 3 days; rice will thicken the broth on standing.

Food safety

Keep cooked beef soup out of the temperature danger zone by cooling promptly.

Frequently asked questions

When should the rice go in?

After the beef is tender, so it cooks without breaking down in the long broth simmer.

How should I store beef kharcho soup with walnuts and tkemali?

Refrigerate up to 3 days; rice will thicken the broth on standing.

Scatter chopped cilantro over bowls. Refrigerate up to 3 days; rice will thicken the broth on standing.