Kharcho – Georgian soup very fat and tasty for the frosty winter day.


  • 0,7 kg veal on the bone
  • 2 liters water
  • 200 gr white rice
  • one can of organic chopped tomatoes
  • 3 cloves of garlic
  • 2 white onions
  • 1 carrot
  • 2 tbsp olive oil
  • bay leaf
  • black pepper
  • salt
  • pinch of saffron
  • dill/cilantro


  1. Put meat, peeled carrot and one union in a pot with water. Bring to a boil.
  2. Then add bay leaf and pepper, simmer for 1,5 hours. Add salt at the end, when the broth is ready.
  3. Throw away the onion and the carrot and strain the broth. Chop meat into pieces.
  4. Chop into very small pieces second onion and fry it with the oil in a pan.
  5. Add tomatoes to a pan and bring to a boil, then add rice and stew on a small heat under the cover for about 10 minutes.
  6. Add the saffron and take the pan away from a heat.
  7. In a boiled meat broth add the tomatoes mixture and simmer for 10 minutes.
  8. Then add pealed cloves of garlic and pieces of meat, simmer for other 5 minutes.
  9. Serve soup with fresh dill and/or cilantro.

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