Top 8 Georgian Soups

Kharcho is a hearty Georgian soup featuring beef or chicken, walnuts, and rice. It is traditionally seasoned with a Georgian spice blend called khmeli suneli (a combination of dried blue fenugreek, marigold petals, basil, parsley, fennel, coriander, bay leaves, and red pepper) and tkemali plum sauce. The soup is so popular that almost every family has their own variation and recipe. It is recommended to serve kharcho hot and garnish it with freshly chopped coriander.Expand

Chikhirtma is a flavorful and hearty Georgian soup that is believed to be a great hangover cure. It consists of chicken pieces, onions, eggs, flour, vinegar, water, and seasonings such as salt, bay leaves, and coriander. It has a slightly sour flavor and a thick, creamy consistency. The soup is usually served hot, and it is recommended to garnish it with freshly chopped coriander.Expand

Katmis supi is a traditional chicken and vegetable soup originating from Georgia. The soup is usually made with a combination of chicken, potatoes, carrots, onions, butter, garlic, celery, dill, parsley, peppercorns, red chili powder, and salt. The chicken is boiled until tender, and the stock is brought to a simmer. The onions, carrots, potatoes, butter, peppercorns, dill, garlic, and parsley are added to the pot and cooked until the potatoes become tender. The chicken meat is added near the end of cooking, along with garlic and celery. Before serving, the soup is seasoned with salt and chili powder, and it's then served piping hot.Expand

Widely regarded as an excellent hangover cure and a great remedy, khashi is a soup made by boiling beef intestines, tripe, shank, as well as other organs such as kidneys. Carrots, onions, bell peppers, and various greens may also be used. After the broth has been prepared, milk or pieces of milk-soaked bread can be added to the pot along with salt, pepper, and chopped garlic. It is said that khashi was invented when the poor had to give away all their meat to the rich, being left only with the organs, heads, and hooves of the animals. Ever since the promotion of the soup as a particularly healthy dish, it became popular among all social classes.Expand

Tutmaji is a traditional noodle and yogurt soup originating from Meskheti. The dish is usually made with a combination of a few simple ingredients such as flour, water, butter, onions, yogurt, and salt. The flour and water are mixed in order to make a stiff dough that's divided into two pieces. The first piece of dough is worked into short noodles, while the other piece of dough is used to make thick and chunky noodles. The noodles are tossed in butter with chopped onions until golden brown, and the mixture is then placed into boiling water. When the noodles float up to the surface, the yogurt is stirred in and the soup is cooked for a few more minutes before it's served hot. Interestingly, tutmaji has a reputation of being a great hangover cure.Expand

Gadazelili khveli is a traditional dish originating from Georgia. This simple, yet delicious appetizer (although some might say it's a soup) is usually made with a combination sulguni cheese, milk, fresh mint, and salt. The milk is brought to a boil and the pieces of cheese are stirred into the pot until the cheese melts. The cheese is placed on a plate and the salt and mint are worked into the cheese with a wooden spoon so that the mint is evenly distributed throughout the melted cheese. The mixture is shaped into a large ball or many small balls that are placed back into the pot with the simmering milk. The cheese and milk are served in a bowl, either warm or at room temperature, and gadazelili khveli is then ready to be enjoyed. The dish is especially popular in winter.Expand

Satatsuri is a traditional soup originating from Georgia. This delicate soup is usually made with a combination of asparagus, onions, butter, eggs, salt, pepper, and herbs such as coriander, dill, and parsley. The onions are sautéed in butter and added to a pot of boiling water where the asparagus pieces have been simmered until tender. The broth is seasoned with salt and pepper, while the eggs are beaten and carefully whisked into the soup. The eggs should slightly curdle. The herbs are chopped and stirred into the soup, and satatsuri is simmered for a few more minutes before it's served while still warm. This soup is traditionally made with the first spring asparagus.Expand

Matzvnis is a traditional yogurt soup originating from Georgia. The soup is made with matsoni, a traditional yogurt that’s similar to Greek yogurt, rice, sour cream, eggs, onions, parsley, coriander, scallions, and mint. The combination of these ingredients is shortly boiled, and it’s then served while still warm. The soup does not reheat well, so it’s recommended to enjoy it immediately. People eat it hot in winter and cold in summer. If desired, dill and garlic can be added to the soup in order to enrich its flavors.Expand