Name: Pshav-Khevsur Kaurma with Beef Heart and Liver
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Cuisine: Georgian
Ingredients: 800 g beef heart, trimmed of firm vessels and membrane, cut into 2 cm pieces; 400 g beef liver, trimmed and cut into 2 cm pieces; 700 ml water or unsalted beef stock; 100 ml dry white wine; 200 g plain tomato passata; 300 g yellow onion, thinly sliced; 20 ml neutral oil; 12 g garlic, finely grated or minced; 4 g ground coriander, divided; 2 g dried savory, crumbled; 1 g red chili flakes, or less to taste; 9 g fine salt, reduced if using salted stock; 1 g freshly ground black pepper; 20 g fresh cilantro, chopped and divided; 50 g fresh pomegranate arils

Wide view of a clay bowl of beef heart and liver kaurma with pomegranate and coriander, set before a softly blurred mountain valley.

Yield6 servings

Serving basis1 bowl with a share of broth, coriander and pomegranate

DifficultyModerate; trim the offal carefully and check the internal temperature

Dietary classificationGluten-free if the stock and wine are labeled gluten-free; contains beef and may contain sulfites from wine

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The dish

About Pshav-Khevsur Kaurma with Beef Heart and Liver

Kaurma has several forms in Georgian cooking. In Pshav-Khevsureti, it is described as a substantial meat soup; other Georgian versions use heart and liver, and cooking methods differ between regions. This recipe brings those ideas together as one practical stovetop preparation, rather than claiming a single fixed formula.

Beef heart simmers first in a modest amount of broth and dry white wine until nearly tender. Beef liver goes in later so it cooks through without spending the entire braising time in the pot. Onion, tomato, coriander, savory, garlic and a measured pinch of chili make the broth fragrant and gently warming.

Serve the soup hot with fresh coriander and pomegranate seeds. Their tart, juicy pop lifts the rich meat and broth. Keep the pomegranate as a finishing garnish so its texture stays distinct.

Cook the dish

Ingredients

Meat and broth

800 gbeef heart, trimmed of firm vessels and membrane, cut into 2 cm pieces
400 gbeef liver, trimmed and cut into 2 cm pieces
700 mlwater or unsalted beef stock
100 mldry white wine
200 gplain tomato passata

Aromatics and seasoning

300 gyellow onion, thinly sliced
20 mlneutral oil
12 ggarlic, finely grated or minced
4 gground coriander, divided
2 gdried savory, crumbled
1 gred chili flakes, or less to taste
9 gfine salt, reduced if using salted stock
1 gfreshly ground black pepper

To finish

20 gfresh cilantro, chopped and divided
50 gfresh pomegranate arils

Method

Prepare the offal. Keep the heart and liver refrigerated until you are ready to cut them. Trim away firm vessels and tough membranes from the heart and liver. Cut each into pieces about 2 cm wide, pat dry with paper towels and keep the two types separate. Wash and sanitize the knife, board and work surface after handling raw offal.
Soften the onion. Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced onion and cook for 7–9 minutes, stirring occasionally, until soft and lightly golden. Transfer about one third of the onion to a small bowl for later.
Start the heart. Add the heart to the pot with the remaining onion. Sprinkle in half the coriander, the savory, chili, salt and black pepper. Stir for 2 minutes. Pour in the wine and simmer for 3 minutes, then add the stock or water. Cover, lower the heat and simmer gently for 50–60 minutes, until the heart is beginning to soften.
Cook the liver and tomato. Stir in the liver, tomato passata and reserved onion. Cover and simmer gently for 15–20 minutes, stirring once or twice, until both types of meat are tender. Check several of the largest pieces with a clean thermometer; the centre must reach at least 71.1°C/160°F.
Finish the broth. Stir in the garlic, remaining coriander and half the chopped cilantro. Simmer uncovered for 2 minutes. Taste and adjust the seasoning; if the broth is thicker than you like, add a little hot water. Turn off the heat and rest the covered pot for 5 minutes.
Serve. Ladle into warm bowls. Scatter over the remaining cilantro and pomegranate arils. Serve hot.

Full recipe

A gently simmered, boldly seasoned Georgian meat soup made with beef heart and liver, onion, tomato, wine, coriander, herbs and a bright handful of pomegranate.

Excerpt

Beef heart turns tender in a light, savory broth while liver, tomato, garlic and Georgian herbs build a deep, warming bowl. Fresh coriander and pomegranate bring a clean finish.

Practical guidance

Success points

Trim away tough vessels and membranes from the heart, then cut the heart and liver into similar-sized pieces so they cook evenly.
Keep the broth at a gentle simmer, not a hard boil. Check the largest heart and liver pieces with a clean food thermometer before serving.

Practical guidance

Buy inspected beef offal from a reputable butcher and keep it at 4°C or below until cooking. Do not rinse raw offal; pat it dry and clean and sanitize anything it touches.
If the heart is not tender after 60 minutes, continue simmering it before adding the liver. Add the liver only when the heart is nearly tender so it does not become dry and grainy.
Refrigerate leftovers within 2 hours at 4°C or below and use within 3–4 days. Reheat to 74°C/165°F, checking the centre with a food thermometer.

Nutrition per serving

Portion: One of six bowls
Energy: About 320 kcal
Carbohydrate: About 9 g
Protein: About 38 g
Fat: About 12 g
Fibre: About 1.6 g
Sodium: About 750 mg

Allergens and food safety

The listed ingredients contain no major allergens by themselves. Dry white wine can contain declared sulfites; check the bottle label. If using packaged stock, check its ingredient and allergen statement. Keep raw offal refrigerated at 4°C or below, use separate utensils and surfaces, and wash and sanitize them after contact with raw meat. Cook the largest heart and liver pieces to at least 71.1°C/160°F, measured with a clean food thermometer. Refrigerate cooked leftovers within 2 hours at 4°C or below, use within 3–4 days and reheat to 74°C/165°F.

To finish

Bring each bowl to the table hot, with fresh coriander and pomegranate added at the last moment.
Keep the broth gently simmering while the heart softens, then add the liver later for a more tender texture.

About Pshav-Khevsur Kaurma with Beef Heart and Liver

Ingredients

Meat and broth

Aromatics and seasoning

To finish

Method

Full recipe

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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