Spicy Georgian beef soup (Kharcho) from Mamushka: Recipes from Ukraine & Beyond (page 28) by Olia Hercules

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef shin for Jacob's ladder beef cuts, and regular basil for purple basil.

  • bching on January 17, 2025

    jacob's ladder is a term for short ribs

  • Mrs. L on October 02, 2016

    This was just okay. It was filling but I wanted more meat. Had much leftover "soup" which I added some cooked sausage to for a second meal.

  • TrishaCP on January 14, 2016

    This definitely got better over time, but overall it was just ok for me. I was expecting a really flavorful, spicy hot and pungent soup, and I just didn't quite get there with the flavors. I've never made this before, so I don't know if this is the recipe or the dish at fault. What I liked about this was the addition at the end of a garlic and walnut paste to enrich and thicken the broth (she calls for using a mortar and pestle, which I did, but I wasn't able to get the walnuts into enough of a paste- I think a food processor is a better choice). I also liked the pomegranate molasses but overall, I wanted more of it. Finally, I used the beef short ribs, but they were pretty fatty and wouldn't be my choice next time. (Especially since the recipe doesn't specify de-fatting the soup.)

  • Melanie on January 06, 2016

    I thought that this soup was tasty but my other half wasn't a fan. The meat didn't fall apart as much as I thought it would but it was still soft. Interesting flavours and textures.

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