If you are craving a soul-warming, deeply flavorful soup that brings a taste of Georgia right to your kitchen, look no further than this Beef Soup (Kharcho) Recipe. This traditional dish combines tender chunks of beef with a fragrant blend of herbs, spices, and tomatoes, resulting in a rich and satisfying bowl of comfort. Every spoonful dances with hearty textures and bright, fresh notes from lemon and herbs, making it an unforgettable experience to share with family or friends on a cozy day.
Ingredients You’ll Need
Simple and thoughtfully chosen ingredients form the heart of this Beef Soup (Kharcho) Recipe. Each element plays a crucial role in building layers of flavor and creating a balanced, inviting texture that makes this soup so special.
- 3 lb beef stew meat: The star that becomes tender and juicy, infusing the broth with rich, meaty goodness.
- 3 tsp salt: Essential for seasoning both meat and soup to enhance every flavor nuance.
- 4 Tbsp light olive oil: Helps brown the beef and sauté the vegetables, contributing to the depth of taste.
- 1 medium onion (chopped): Adds subtle sweetness and a savory base to the broth.
- 2 celery ribs (finely chopped): Introduces a mild aromatic crunch that melds beautifully with the other vegetables.
- 4 cups beef broth + 4 cups filtered water: Creates the hearty liquid foundation that carries all the flavors.
- 28 oz can diced tomatoes: Brings tanginess and vibrant color, balancing the richness of the beef.
- 2 dry bay leaves: Infuse gentle earthy notes that elevate the soup’s complexity.
- 1 tsp ground coriander seeds: Adds a warm, citrusy spice that awakens the palate.
- 1 tsp smoked paprika: Gives a subtle smokiness and beautiful reddish hue.
- 2 garlic cloves (pressed): Imparts a fragrant punch that complements the herbs and spices perfectly.
- 1/2 cup uncooked white rice (Jasmine recommended): Introduces a pleasant body and soft texture to the soup.
- 2 Tbsp fresh lemon juice: Brings a bright citrus lift, balancing the soup’s richness wonderfully.
- 1/4 cup fresh parsley (chopped, plus more to serve): Adds freshness and color as a finishing touch.
- 1/4 cup fresh dill (chopped, plus more to serve): Offers an unmistakably fresh, slightly grassy aroma typical to traditional Kharcho.
How to Make Beef Soup (Kharcho) Recipe
Step 1: Brown the Beef to Unlock Deep Flavor
Begin by sprinkling the beef stew meat with 3 teaspoons of salt and mixing gently to ensure it’s evenly seasoned. Heat a heavy Dutch oven or soup pot over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the beef in two batches. Sauté the chunks, making sure every side is beautifully browned. This step is about flavor building; you don’t need to cook the beef through yet. Once browned, remove the meat and set it aside.
Step 2: Sauté Aromatics for a Flavorful Base
In the same pot, add the chopped onion and celery, adding more oil if the pot looks dry. Cook these gently for about five minutes until they soften and become fragrant. This simple step lets the natural sweetness of the veggies emerge, setting the stage for the rich broth to come.
Step 3: Combine Ingredients and Simmer Slowly
Add the canned diced tomatoes along with their juice, 4 cups of beef broth, 4 cups of filtered water, bay leaves, and the browned beef back into the pot. Bring everything to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 1 1/2 to 2 hours. This slow cooking tenderizes the beef until fork-tender and allows all the flavors to join forces in a deeply aromatic broth.
Step 4: Add Rice, Spices, and Fresh Elements
After the beef is tender, stir in the uncooked white rice, freshly squeezed lemon juice, pressed garlic cloves, ground coriander, and smoked paprika. Cover the pot and let the soup simmer another 20 minutes, until the rice is perfectly tender and has soaked up the flavorful liquid.
Step 5: Finish with Fresh Herbs and Rest Before Serving
Remove the pot from heat and stir in the chopped parsley and dill. Cover and let the soup rest off the heat for about 10 minutes. This resting time allows the fresh herbs to infuse the soup with their bright, herbaceous aromas. Give it a final taste and season with salt and pepper to your liking before serving.
How to Serve Beef Soup (Kharcho) Recipe
Garnishes
Fresh herbs are your best friends here. Sprinkle extra chopped parsley and dill just before serving to add vibrant color and a fresh burst of flavor. A wedge of lemon on the side can allow your guests to add an extra zesty kick if they love that citrus brightness. Some enjoy a dollop of plain yogurt to add creaminess and soothing contrast to the spice and acidity.
Side Dishes
This beef soup is hearty enough to stand on its own but pairs beautifully with rustic bread or traditional Georgian cheese bread for dipping and soaking up the luscious broth. A side salad with crisp cucumbers and tomatoes dressed lightly in lemon and olive oil offers a refreshing counterpoint that keeps the meal balanced and lively.
Creative Ways to Present
For a fun twist, serve Beef Soup (Kharcho) Recipe in individual bread bowls, scooping the crust out to create a cozy edible bowl that keeps the soup warm as you enjoy. Alternatively, a few toasted walnuts sprinkled on top add a delightful crunch and nutty depth that underscore the authentic flavors of this classic Georgian dish.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge for up to 3 days. Store it in an airtight container to preserve its rich flavors and vibrant aromas. As it rests, the flavors often deepen, making leftovers even better the next day.
Freezing
If you want to save it longer, Beef Soup (Kharcho) Recipe freezes beautifully. Let the soup cool completely, then portion it into freezer-safe containers or bags. It can be kept frozen for up to 3 months without losing its delicious character. Just be sure to leave space for expansion when freezing liquids.
Reheating
To reheat, thaw the soup in the refrigerator overnight if frozen, then gently warm it on the stove over low heat, stirring occasionally. Add a splash of water or broth if it has thickened too much. Freshen it up with a sprinkle of parsley or dill just before serving to revive that freshly made appeal.
FAQs
Is jasmine rice necessary for Beef Soup (Kharcho) Recipe?
Jasmine rice is preferred for its delicate aroma and texture, but you can substitute with other long-grain white rice varieties. Just keep an eye on cooking times as some rices cook faster or slower than jasmine.
Can I use other cuts of beef for Kharcho?
Absolutely! While stew meat is ideal for its tenderness, you can also use chuck roast or brisket cut into chunks. Just allow for longer simmering to ensure the meat becomes melt-in-your-mouth tender.
Where does this Beef Soup (Kharcho) Recipe originally come from?
Kharcho is a traditional soup that hails from Georgia, a country at the crossroads of Europe and Asia. It is beloved for its rich, slightly spicy, and tangy flavors that showcase the unique culinary heritage of the region.
Can I make this soup spicy?
Definitely! If you like heat, consider adding some crushed red pepper flakes or fresh chili peppers during the simmering stage. This will give the soup a warming kick while keeping the other flavors balanced.
What if I want to make this soup vegetarian?
While traditional Kharcho is beef-based, you can create a vegetarian version by substituting mushrooms or hearty root vegetables and using vegetable broth. Keep the herbs and spices to maintain the essence of the dish.
Final Thoughts
Trying out this Beef Soup (Kharcho) Recipe is like inviting a piece of Georgian hospitality into your home. Its rich combination of tender beef, zesty lemon, and fresh herbs delivers something truly special. I encourage you to give this recipe a go yourself—you’ll soon understand why it’s a cherished meal to savor and share over and over again.
Print
Beef Soup (Kharcho) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings (12 cups of soup)
- Category: Soup
- Method: Stovetop
- Cuisine: Georgian
Description
Kharcho is a traditional Georgian beef soup known for its rich and hearty flavor, combining tender beef, aromatic herbs, and a bright lemony finish. This slow-simmered soup features a comforting blend of beef, tomatoes, rice, and fragrant spices like coriander and smoked paprika, finished with fresh parsley and dill for a delightful herbal note. Perfect as a warming main dish, this recipe yields a large batch suitable for family gatherings.
Ingredients
Meat
- 3 lb beef stew meat
- 3 tsp salt, divided
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 celery ribs, finely chopped
- 2 garlic cloves, pressed
- 28 oz can diced tomatoes
Liquids
- 4 cups beef broth
- 4 cups filtered water
- 4 Tbsp light olive oil (or any cooking oil), divided
- 2 Tbsp fresh lemon juice (from 1 medium lemon)
Grains
- 1/2 cup uncooked white rice (Jasmine preferred)
Herbs & Spices
- 2 dry bay leaves
- 1 tsp ground coriander seeds
- 1 tsp smoked paprika
- 1/4 cup fresh parsley, chopped (plus more to serve)
- 1/4 cup fresh dill, chopped (plus more to serve)
Instructions
- Season and Brown the Beef: Sprinkle the beef stew meat evenly with 3 teaspoons of salt. Heat a dutch oven or large soup pot over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the beef in two batches, sautéing until browned on all sides. Remove the browned beef and set aside. There’s no need to cook it through at this stage.
- Sauté Onion and Celery: Add the chopped onion and celery to the pot with more oil if necessary. Sauté the vegetables for about 5 minutes until softened and fragrant.
- Add Liquids, Tomatoes and Simmer: Stir in the canned diced tomatoes along with their juices, 4 cups of beef broth, 4 cups of filtered water, and the 2 dry bay leaves. Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low and cover. Allow it to simmer gently for 1 1/2 to 2 hours until the beef becomes tender and flavorful.
- Add Rice and Spices, Continue Simmering: Stir in the uncooked white rice, lemon juice, pressed garlic cloves, ground coriander seeds, and smoked paprika. Cover again and simmer for an additional 20 minutes or until the rice is tender and has absorbed the flavors of the soup.
- Finish with Fresh Herbs and Rest: Remove the soup from heat and stir in the chopped fresh parsley and dill. Cover the pot and let the soup rest off the heat for 10 minutes to allow the flavors to meld. Season to taste with additional salt and freshly ground black pepper. Serve hot, garnished with extra fresh herbs if desired.
Notes
- The type of cooking oil can be substituted with vegetable or canola oil based on preference.
- If Jasmine rice is unavailable, any white long grain rice can be used.
- Simmering times can vary depending on the size of the beef chunks; ensure the meat is tender before adding rice.
- This soup stores well and often tastes better the next day after flavors have developed.
- For a spicier version, consider adding a pinch of chili flakes or a dash of hot sauce during the simmering stage.
