Tomato Soup with Walnuts and Vermicelli

Bostneulis Kharcho

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About

At first glance, this soup seems quintessentially Georgian, with its ample proportions of fresh tomatoes, walnuts, and herbs. But the addition of vermicelli reveals the influence of Turkish cuisine. Georgians consider this soup a vegetarian version of the popular kharcho.


  • 4 tablespoons (½ stick) butter
  • 2 medium onions, peeled and finely chopped
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In a stockpot, heat 3 tablespoons of the butter and sauté the onions until golden. In a mortar with a pestle pound together the garlic, coriander seed, salt, and pepper. Grind the walnuts fine.

Stir the spices and nuts into the onions along with the cold water and the vermicelli. Simmer, cov