Georgian Kharcho with Pomegranate Molasses
Savor the rich and tangy essence of this traditional Georgian soup, enhanced with the unique taste of pomegranate molasses, perfect for warming up on a cool evening.

Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Season the beef
Season beef cubes with salt and pepper, set aside for 30 minutes.
- 2
Heat oil
In a large pot, heat oil over medium-high heat.
- 3
Brown the beef
Brown the beef cubes on all sides, remove and set aside.
Preparing the Soup Base
- 1
Cook onions
In the same pot, add onions and cook until translucent.
- 2
Add garlic
Add garlic and continue to sauté for another minute.
- 3
Simmer tomatoes
Stir in the crushed tomatoes, letting them simmer for 5 minutes.
Tip: Do not overcook the coriander to avoid bitterness.
How to Make Georgian Kharcho with Pomegranate Molasses
Total time: 2 h 40 min · Yields 6 servings
- 1
Simmer the soup
Return beef to the pot, add beef broth, and bring to a boil. Reduce heat and simmer for 1.5 hours until meat is tender.
- 2
Incorporate flavor enhancers
Stir in ground coriander, fenugreek, cayenne, and pomegranate molasses. Cook for an additional 15 minutes.
- 3
Final touch
Add salt and pepper to taste, then stir in the cilantro just before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, the flavors deepen when made a day in advance.
What can I use instead of pomegranate molasses?
You can use a mixture of balsamic vinegar and honey as a substitute.
Can I use a slow cooker for this recipe?
Yes, brown the beef first, then combine all ingredients in a slow cooker on low for 6-7 hours.
Is this dish gluten-free?
Yes, if served without bread or with gluten-free bread options.
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