Soups

Georgians love soup and are likely to transform almost any ingredient on hand into a satisfying broth. Some of the most traditional soups are the most effortless to prepare, such as a thick kharcho made from stale bread moistened with yogurt, or an old-fashioned shechamandi of nothing more than water, flour, and a copious amount of pounded garlic. The soups I offer here are, for the most part, more complex in their flavors. Following is a selection of some of my favorite soups, both hearty and light, to accompany the changing seasons.