In Tbilisi, Georgia, we learned to make kharcho, a meaty stew with an herbal, tangy and nutty broth. Traditionally, the dish gets tartness from dried or pureed sour plums, but chef Meriko Gubeladze taught us a version that uses pomegranate juice and white vinegar. We loved the punchy fruitiness and acidity of her version. Blue fenugreek, which traditionally is used, is milder than regular fenugreek and can be found online or in specialty shops. As is true of many Georgian dishes, walnuts play a key role. Blended and added to the broth, they bring creaminess and deep, savory flavor. Kharcho traditionally is served with ghomi, a corn porridge similar to polenta, but we think warm, crusty bread is a fine accompaniment.