Soups hold a cherished place in Georgian cuisine, offering a comforting and flavorful way to warm the soul. They can be broadly classified into three categories: meat, vegetarian, and dairy. Interestingly, many Georgian soups are prepared without traditional vegetables but are instead enriched with flour-based sauces or raw eggs. The distinctive flavors of these soups are enhanced by the use of tangy matsoni, wine vinegar, and fruit juices, which contribute to their unique taste profiles.
Among the most beloved soups in Georgian cuisine are kharcho, khashi, and chikhirtma.
Kharcho is a hearty beef soup that features rice and walnuts, all brought together by a base of tklapi, a thick puree made from cherry plums. The combination of tender beef broth and the natural tartness of tklapi, paired with aromatic green seasonings and the slightly astringent flavor of walnuts, creates the signature taste and aroma of kharcho. Once the soup is ready, it is generously garnished with fresh garlic, coriander, and basil, adding an extra layer of flavor that elevates the dish.
Khashi is a traditional Georgian broth made from beef offal, including leg and head bones, and is heavily seasoned with garlic. This rich and nutritious dish is typically enjoyed in the morning, making it a popular choice for those seeking a hearty start to their day. Khashi is celebrated not only for its robust flavor but also for its health benefits, providing warmth and sustenance.
Chikhirtma is a thick, comforting soup typically made from mutton or, more commonly, poultry such as chicken or turkey. The soup is enriched with whipped eggs and flour, creating a creamy texture. It is often spiced with fragrant mint, saffron, and a medley of herbs, including coriander, parsley, and basil, which contribute to its aromatic allure.
Another notable soup is bozortma, a tangy dish made from fatty mutton or poultry. The meat is stewed with onions, tomatoes, and an array of spices, sometimes incorporating pomegranate juice for added depth. The resulting broth is thick and rich, resembling a sauce due to the generous amount of onions and minimal water used in the cooking process. Bozortma is typically served with a sprinkle of garlic, fennel, mint, and coriander, enhancing its complex flavors.
Khashlama is a delightful soup made from tender veal, complemented by parsley and celery roots. This dish is spiced with garlic and parsley, resulting in a fragrant and satisfying soup that showcases the quality of the meat.
Lastly, shetchmandy is a unique vegetarian flour soup that eschews vegetables and grains. Instead, it features matsoni, nuts, sour fruits, and fresh greens, creating a light yet flavorful dish that highlights the creativity of Georgian cuisine.