Georgian spicy and sour beef soup (Kharcho) [Tamara Kurdashivili] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 117) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Buba Khotoveli's crackling flat bread [Buba Khotoveli,from Primorski in Brooklyn]; Georgian corn bread cakes; Georgian grits with cheese

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

    Meat simmers for 2 hrs. See recipe notes for variations on meat selection.

  • TrishaCP on April 12, 2017

    This was incredibly delicious. I followed a tip from Chowhound and used the Zuni beef stock in place of water to cook the beef (and I used stew meat). It was incredible- deep beef flavor with an intriguing mixture of spice. I did find it slightly too fenugreek-forward (I used the recipe for kharcho spice from the book)- so I might tweak that a bit when I make it again.

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