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
Scale
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.
