MEGRELIAN KHARSHO

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.

Kharsho

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.

Preparing Beef

Add 1 liter of water.

Adding water to beef - Copy

Partly cover and cook for 1 hour on a low to medium heat.

Boiling Beef - Copy

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.

Frying Onions - Copy

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.

Adding tomato puree and tomatoes to fried onions - Copy

Add the fried tomato/onion mixture to the beef and continue boiling on a low heat.

Grind the walnuts and garlic.

Grinding Walnuts and Garlic - Copy

Re-grind the walnuts and garlic. We used a meat grinder.

re-grinding walnuts and garlic - Copy

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.

Making Kharsho Spice - Copy

Add the mixed Kharsho spices, together with 1 heaped tbs of hot red pepper and salt to the walnut/garlic mixture.

Adding Spices and salt - Copy

Mix thoroughly.

Mixing spices with crushed walnuts and garlic - Copy

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.

Mixed Ingredients - Copy

Add the mixture to the boiled beef. Stir and turn off the heat.

Serving: Serve hot. In Samegrelo region, Megrelian Kharsho would be eaten with gomielarji or mchadi.

Megrelian Kharsho - Copy

Enjoy your Megrelian Kharsho!

facebook-logo-ga (1)CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA ABOUT.

Comments
3 Responses to “MEGRELIAN KHARSHO”
Trackbacks
Check out what others are saying...
  1. […] Megrelian Kharsho […]

  2. […] rice. There are also recipes without rice — stewed meat with a thick and aromatic walnut sauce. Some recipes list tomatoes or tomato paste among their ingredients. Follow them and the color of your kharcho will be shades […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • CHASHUSHULI WITH SUMMER SAVORY

  • FKHALI WITH BEETROOT LEAVES AND NUTS

  • GURIAN CHEESE AND EGG FILLED PASTRY

  • LOBIO WITH MINT AND EGGS

  • MEGRELIAN AJIKA

  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

  • GREEN AJIKA

  • CHAKHRAGINA -OSSETIAN KHACHAPURI

  • TOLMA (DOLMA) – STUFFED VINE LEAVES

  • CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT

  • MOKHRAKULI KHACHAPURI

  • KABABI WITH POMEGRANATE JUICE

  • GEORGIAN LOBIO WITH NUTS

  • MEGRULI KHACHAPURI

  • GREEN BEANS WITH NUTS

  • DARK GRAPE PELAMUSHI WITH CORN FLOUR

  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

  • CHICKEN WITH GREEN AJIKA

  • PELAMUSHI – TATARA

  • KHACHAPURI WITH POTATO FILLING

  • FRIED BEETROOT WITH TOMATOES AND SPICES

  • SHKMERULI – CHICKEN COOKED IN MILK AND GARLIC

  • EKALA FKHALI

  • MUSHROOM CHASHUSHULI WITH POTATOES

  • CHAKHOKHBILI – CHICKEN WITH HERBS

  • CHAKAPULI RECIPE

  • FRIED KHINKALI

  • SVANETIAN KHACHAPURI WITH GREEN ONIONS

  • FRIED GREEN TOMATOES WITH ONION AND CARROT

  • KUBDARI - SVANETIAN MEAT PASTRY

  • WILD OYSTER MUSHROOM PASTRY

  • AJIKA WITH TOMATOES

  • EGGPLANT WITH WALNUTS AND HERBS

  • LOBIO WITH FRIED HAM

  • BEETROOT FKHALI WITH WALNUTS

  • EGGPLANT WITH PEPPERS AND SVANETIAN SALT

  • PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA

  • LOBIO WITH CHEESE

  • ELARJI – CORNMEAL WITH SULGUNI CHEESE

  • KHABAKHI – FRIED MARROW

  • OJAKHURI – FAMILY MEAL

  • GEORGIAN SALAD

  • LEEK SATSIVI

  • SPICY TOMATO SAUCE

  • CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY

  • OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD

  • OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER

  • LOBIO WITH SWEETCORN

  • CHICKEN WITH SPICY HAZELNUT SAUCE

  • CHICKEN BARBECUE

  • LOBIO WITH TOMATOES AND SPICES

  • BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

%d bloggers like this: