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Beef Soup Kharcho brings together tender beef stew meat in a rich tomato broth folded with warm spices and a generous sprinkle of fresh herbs. This classic Georgian soup is deeply comforting and feeds a crowd with ease making it one of those soulful recipes that becomes more flavorful with time.
The very first time I made Kharcho the kitchen was filled with the scents of paprika and simmering herbs. Now it’s a staple whenever friends come over hungry.
Ingredients
- Beef stew meat: Choose well-marbled beef as it will become meltingly tender
- Salt: Essential for enhancing the deep beef flavor
- Light olive oil or any neutral cooking oil: Perfect for a gentle sauté and browning the beef
- Onion: Adds sweetness and depth the base of all great soups
- Celery ribs: Lends subtle savoriness plus texture to the broth
- Beef broth: Opt for a full-bodied broth for the richest taste
- Filtered water: Helps lighten the broth without losing robust flavors
- Canned diced tomatoes: Build tang and body in the soup for a savory punch
- Dry bay leaves: Add that undertone of herbal fragrance
- Ground coriander seeds: Warm earthiness that amplifies the broth
- Smoked paprika: Layers in gentle smoky notes for complexity
- Garlic cloves: Use fresh for that classic warming kick
- Uncooked white rice: Jasmine rice works wonderfully and helps thicken the broth
- Fresh lemon juice: Brightens everything and wakes up the flavors
- Fresh parsley: Herbaceous finishing touch adds freshness
- Fresh dill: Classic for Kharcho brings in an unmistakable aroma
Step-by-Step Instructions
- Sear the Beef
- Pat beef stew meat with a sprinkle of salt and brown it in batches in a heavy pot with oil. Take your time here as a deep sear means more flavor in every spoonful.
- Sauté the Vegetables
- Once beef is out use the same pot. Add more oil if needed then gently cook onion and celery over medium until soft and just golden about five minutes. This savory mix forms the backbone of the soup.
- Simmer the Broth
- Add canned tomatoes with all their juice plus beef broth and filtered water. Toss in bay leaves and return the browned beef to the pot. Let it all come to a boil then drop the heat low cover and let it gently bubble for at least one and a half hours. The beef will tenderize and release its juices making the broth rich and full.
- Add Rice and Spices
- Stir in uncooked white rice fresh lemon juice pressed garlic ground coriander and smoked paprika. Simmer again covered for around twenty minutes or until the rice is soft and has started to absorb the flavors.
- Finish with Herbs
- Remove the pot from heat. Stir in loads of chopped parsley and dill then cover and let everything sit for another ten minutes. The herbs infuse the soup making it taste fresh even after hours of simmering. Taste for salt before serving and add extra fresh herbs for a final burst.
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Fresh dill is my secret star ingredient—the pop of aroma as you stir it in at the end reminds me of summertime even on the coldest days. My grandmother always said never skimp on the herbs and she was absolutely right.
Storage Tips
Kharcho keeps beautifully in the fridge for up to four days just store in an airtight container. Soup flavor deepens by the next day. For longer storage freeze in portions and gently reheat on the stove adding a bit of water if needed to loosen the broth.
Ingredient Substitutions
You can swap the beef for lamb for a richer variant. If you are out of jasmine rice any white rice will do just adjust simmer time as needed. Use chicken broth in a pinch but beef broth offers that signature depth. If you do not have fresh herbs dried can work just use less as they are more potent.
Serving Suggestions
Serve steaming hot bowls with a big squeeze of extra lemon and an extra wave of dill or parsley on top. Kharcho goes perfectly with crusty bread or even over boiled potatoes for a heartier meal. Some like to swirl in a spoonful of sour cream for creaminess.
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Kharcho’s Historical Roots
This soup hails from the region of Georgia with plenty of variations but always the same spirit—nourishing flavorful and meant for sharing. In Georgia Kharcho is often served at family gatherings marking special occasions and everyday meals alike.
Frequently Asked Questions
- → What cut of beef works best for Kharcho?
Stew cuts like chuck or brisket become tender and flavorful after slow simmering in the tomato broth.
- → Can I substitute another grain for white rice?
Sure! Try brown rice, barley, or even bulgur wheat for texture variation, but adjust cooking times accordingly.
- → How do I avoid overcooking the rice?
Add rice toward the end and simmer gently—usually 20 minutes is enough, so it remains tender but intact.
- → Which herbs complement the flavors best?
Fresh parsley and dill bring brightness to the bowl. Add extra at the table for even more aroma and color.
- → Can this dish be made in advance?
Absolutely. Flavors deepen after a day in the fridge, making leftovers even tastier when reheated.