Beef Soup Kharcho Spices (Print Version)
# Ingredients:
→ Soup Base
01 -
1.36 kg beef stew meat, cut into cubes
02 -
3 teaspoons fine sea salt
03 -
4 tablespoons light olive oil, divided
04 -
1 medium onion, chopped
05 -
2 celery ribs, finely chopped
06 -
950 ml beef broth
07 -
950 ml filtered water
08 -
800 g canned diced tomatoes, with juice
09 -
2 dried bay leaves
→ Seasoning and Flavor
10 -
1 teaspoon ground coriander seeds
11 -
1 teaspoon smoked paprika
12 -
2 garlic cloves, pressed
13 -
90 g uncooked jasmine rice
14 -
2 tablespoons freshly squeezed lemon juice
15 -
15 g fresh flat-leaf parsley, chopped, plus extra for serving
16 -
15 g fresh dill, chopped, plus extra for serving
# Instructions:
01 -
Season beef cubes with sea salt and mix thoroughly. Heat half the oil in a large Dutch oven over medium-high heat. In two batches, sear the beef until browned on all sides. Remove from pot and set aside.
02 -
Add remaining oil to the same pot. Sauté chopped onion and celery over medium heat for 5 minutes, stirring occasionally, until softened.
03 -
Incorporate diced tomatoes with their juice, beef broth, filtered water, bay leaves, and the browned beef into the pot. Bring mixture to a boil, then reduce heat, cover, and simmer for 90 to 120 minutes until beef is fork-tender.
04 -
Stir in uncooked jasmine rice, lemon juice, pressed garlic, ground coriander, and smoked paprika. Cover and simmer for 20 minutes, or until rice is tender.
05 -
Remove the soup from heat. Add chopped parsley and dill, then cover and let stand for 10 minutes. Adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with extra fresh herbs.
# Notes:
01 -
For deeper flavor, allow the soup to rest off the heat before serving to let the herbs infuse.