Ladies and gentlemen, I present to you . . . the champion of Mingrelian Georgian cuisine . . . Kharcho! Okay, let’s get the typical phonetics out of the way. You will pronounce Kharcho as “har-cho”. Now that we have the nit-picking out of the way, we can get down to business. Kharcho is a very common Mingrelian-style dish, regularly prepared in households throughout Georgia’s Samegrelo region. It is, in essence, either the meat from a turkey (a chicken is also fine) boiled in a very heavily-spiced broth. Let’s get to it!
Where’s the meat?
Since Kharcho has a soup-base, you’ll want to have that pot of water fired up before you start cutting.
Once you have your chicken meat cut and set aside, put it all into your pot of water to cook. Leave it to boil for about ten to fifteen minutes. You won’t be adding the other ingredients immediately and directly into the pot, so don’t get too excited just yet. Patience!
Go ahead and throw a handful of chopped parsley into the brewing broth. It won’t hurt a thing.
Throw four large yellow onions and two split cloves of garlic into a bowl of water and let them soak while you prepare the rest of the soup stock.
Toast some flour (about 2.5 cups) in a pan over the stove until it is evenly and lightly browned. This adds a unique flavor to the soup, in addition to thickening it a good bit. Set the browned flour aside. You will be mixing it with herbs and spices.
Add a couple of spoon-fulls of coriander (კინზი) and three spoons of blue fenugreek (უცხო სუნელი). You can add salt and pepper to the mix at this point if you so desire. Pour some of the chicken broth out of the boiling pot and into the mixing bowl, which should contain the flour and spice mix. Mix it with a spoon long enough to evenly stir up the flour and spices in the mixing bowl.
Take this time to remove the onions and garlic from their bath and chop them finely. Add them to the large pot broth. Chop some more parsley and add it to the pot.
Mix thoroughly and your Megruli Kharcho Soup will be ready to serve! Eat with ghomi (Georgian variant of grits) and bread on the side. Enjoy!