Kharsho (Georgian: ხარშო), also known as Kharcho, is a traditional Georgian dish, usually made with beef or chicken but can also be made with other meats. It can be made with walnuts and with or without rice. In this recipe we show how to make Megrelian Kharsho, which is hot and spicy and also uses tomatoes or tomato puree.
Ingredients: 1 kilo of lean beef, 2 medium sized onions, 250 grams of walnuts, 3-4 cloves of garlic, 1 medium sized tomato, 1 tbs of tomato puree, 1-2 bay leaves, 1 heaped tbs of hot red pepper, 3 tbs of oil, salt (amount dependent upon personal preference). kharsho spices: 1 tsp of blue fenugreek, 1 tsp of dried marigold and 1 tsp of dried coriander.
Preparation: Cut the beef into medium sized pieces and add, together with 1-2 bay leaves to a deep pot.
Add 1 liter of water.
Partly cover and cook for 1 hour on a low to medium heat.
Whilst the beef is cooking, chop the onions and add to a pan with 3 tbs of oil. Fry for 3-4 minutes on a medium heat, stirring frequently.
Skin the tomato and chop. Add the chopped tomato to the fried onions, together with 1 tbs of tomato puree. Fry for a further 2-3 minutes, continually mixing and squashing with a wooden spoon. Turn off the heat.
Add the fried tomato/onion mixture to the beef and continue boiling on a low heat.
Grind the walnuts and garlic.
Re-grind the walnuts and garlic. We used a meat grinder.
Prepare the kharsho spices: add 1 tsp of blue fenugreek, 1 tsp of dried marigold and 1 tsp of dried coriander to a mixing bowl and mix thoroughly.
Add the mixed Kharsho spices, together with 1 heaped tbs of hot red pepper and salt to the walnut/garlic mixture.
Once the beef has cooked, remove 100 ml of the water used to boil the beef and gradually add it to the spice/nut mixture, mixing as the water is added. Keep adding and mixing until the mixture has a smooth consistency, like in the picture below.
Add the mixture to the boiled beef. Stir and turn off the heat.
Enjoy your Megrelian Kharsho!