Beef Soup (Kharcho) Recipe

If you’re searching for a soulful, heartwarming meal, look no further than this Beef Soup (Kharcho) Recipe. Boldly flavored yet deeply comforting, this classic Georgian soup features meltingly tender beef, tomatoes, rice, and a whisper of fresh dill and parsley. It’s a dish I crave on cold days or whenever I want something as generous and rich as a bear hug. Give this Beef Soup (Kharcho) Recipe a try — let it transport you straight to a bustling family kitchen, filled with savory aromas and vivid colors.

Ingredients You’ll Need

Every ingredient in this Beef Soup (Kharcho) Recipe does its part — nothing is filler, and each brings something unique to the table. The flavors are the kind that stick with you, from the sharp brightness of lemon to the earthiness of a good broth. Gather your ingredients with care, and you’ll be rewarded with a truly unforgettable pot of soup.

• Beef stew meat (3 lb): Choose well-marbled pieces for tenderness and rich, meaty flavor after a long simmer.
• Salt (3 tsp): Essential for drawing out every bit of beefy taste in the meat and layering flavor throughout the pot.
• Light olive oil or cooking oil (4 Tbsp, divided): Helps brown the beef and sauté the aromatics for extra depth.
• Medium onion, chopped: The foundation of the soup’s savory backbone — don’t skip this!
• Celery ribs, finely chopped (2): Brings a gentle herbal crunch and elevates the broth’s aroma.
• Beef broth (4 cups) + filtered water (4 cups): This combo builds a broth that’s both hearty and light enough for sipping.
• 28 oz can diced tomatoes: The tomatoes add tang and body, punching up the color and flavor.
• Dry bay leaves (2): Slow-simmered, these lend a subtle, almost floral fragrance you’ll miss if they’re left out.
• Ground coriander seeds (1 tsp): A gentle spice that plays so well with beef and fresh herbs.
• Smoked paprika (1 tsp): This is your secret weapon for a hint of smokiness — go for a quality one if you can!
• Garlic cloves, pressed (2): Add at the end for a rush of garlicky warmth that lingers in the soup.
• Uncooked white rice (1/2 cup, Jasmine rice recommended): Jasmine rice holds just the right texture, soaking in the flavor without turning mushy.
• Fresh lemon juice (2 Tbsp, from 1 medium lemon): Brightens everything up, balancing the richness beautifully.
• Fresh parsley, chopped (1/4 cup plus extra for garnish): Herbaceous and fresh — scatter freely for taste and color!
• Fresh dill, chopped (1/4 cup plus extra for garnish): Adds that signature Kharcho perfume; be generous for the full experience.

How to Make Beef Soup (Kharcho) Recipe

Step 1: Brown the Beef

Start by seasoning your beef stew meat with the salt, turning to coat every piece generously. In a heavy Dutch oven or soup pot, heat half the oil over medium-high. Once it’s shimmering, add half the beef, giving it room to sear until browned on all sides — this step is crucial for building a rich, layered flavor base. Remove the browned meat, repeat with the rest, and don’t worry if it’s not fully cooked yet; it’ll finish simmering later.

Step 2: Sauté the Aromatics

Add the remaining oil if needed, then toss in the chopped onion and celery. Sauté for about five minutes, scraping up any browned bits left from the beef. When the onion turns soft and translucent and the celery is fragrant, you’re ready for the next step. This short sauté sets up the whole Beef Soup (Kharcho) Recipe with that essential sweetness and complexity.

Step 3: Build the Broth and Simmer

Pour in the entire can of diced tomatoes with their juice, followed by the beef broth, water, dry bay leaves, and all of that beautifully browned beef. Stir well and bring everything to a rolling boil. Then, lower the heat and cover. Let it gently simmer for 1 1/2 to 2 hours, or until the beef is meltingly tender and your kitchen smells absolutely irresistible.

Step 4: Add Rice and Seasonings

Now, stir in the uncooked rice, lemon juice, pressed garlic, ground coriander, and smoked paprika. Return the lid and simmer for another 20 minutes. The rice will swell and sip up all those savory juices, while the spices bloom, adding distinctive warmth and depth to this Beef Soup (Kharcho) Recipe.

Step 5: Finish with Herbs and Rest

Take the pot off the heat. Now’s when you’ll fold in the chopped parsley and dill; the residual warmth coaxes all their fresh flavors into the soup without dulling their color. Cover again and let the soup rest for ten minutes before you dig in — this last pause ensures every spoonful is deeply infused and ready to impress.

How to Serve Beef Soup (Kharcho) Recipe

Garnishes

Finish each bowl with a generous sprinkle of fresh parsley and dill. This final flourish doesn’t just make it prettier — the vivid greens brighten every bite and sharpen the herbal aroma, making the Beef Soup (Kharcho) Recipe sing.

Side Dishes

Pair your soup with thick slices of crusty bread or warm, pillowy flatbread to soak up the rich tomato broth. If you want to go all out, a cucumber and radish salad or some lightly pickled vegetables offer a crisp, refreshing contrast that keeps things lively at the table.

Creative Ways to Present

For a special occasion, serve the Beef Soup (Kharcho) Recipe in rustic clay bowls, topped with a swirl of sour cream for extra luxury. If you’re hosting, set out the garnishes family-style and let everyone make their soup their own — it’s hands-on, fun, and encourages seconds!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, ladle any remaining Beef Soup (Kharcho) Recipe into airtight containers. It’ll keep happily in the refrigerator for up to four days, and the flavors deepen over time — you might even think it tastes better the next day!

Freezing

This soup freezes wonderfully. For best results, let it cool completely, then transfer to freezer-safe containers, leaving some room for expansion. It will keep up to three months. Thaw overnight in the fridge before reheating to preserve the rice’s texture.

Reheating

Warm it gently on the stovetop over medium-low, stirring occasionally, until piping hot. If the rice has absorbed too much liquid, simply add an extra splash of broth or water to return it to your desired consistency.

FAQs

What cut of beef is best for this soup?

Look for well-marbled stew meat, like chuck or brisket, which breaks down beautifully when simmered low and slow, making your Beef Soup (Kharcho) Recipe extra tender and flavorful.

Can I use brown rice or another grain instead of white rice?

Brown rice or barley can be used, but note they require longer cooking times to become tender. Start them earlier or simmer until they reach the texture you love.

Is this soup spicy?

The recipe isn’t spicy, but it does have a warm, deep flavor from the smoked paprika and garlic. If you like heat, add a pinch of chili flakes when adding spices for a gentle kick.

Can I make this Beef Soup (Kharcho) Recipe in advance?

Absolutely — in fact, the soup’s flavors deepen and meld overnight, making it a terrific make-ahead recipe for busy days or entertaining.

What makes Kharcho different from other beef soups?

Kharcho stands out thanks to the combination of tart tomatoes, warm spices like coriander and smoked paprika, plus the finishing touch of fresh herbs and lemon. It’s a lively, complex twist on classic beef and rice soup.

Final Thoughts

I hope you feel inspired to make this Beef Soup (Kharcho) Recipe for yourself! It’s a dish that fills both the stomach and the soul, dazzling everyone at the table with its aroma and vivid flavors. Don’t be surprised when it disappears faster than you expect — and when you’re asked for the recipe, you’ll know exactly where to send them!

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