Kharcho Soup (Georgian Beef and Rice Soup)
Kharcho Soup is a Georgian beef and rice soup made with tender beef, fragrant spices, tomatoes, and fresh herbs. A hearty, flavorful, and nourishing meal that comes together in one pot.
Servings 8 servings
Ingredients
- 2 lbs bone-in beef short ribs, chuck, or shank
- 2 tablespoons sea salt
- 2 bay leaves
- 10 cups water
- 2 tablespoons tallow or ghee
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 hot chili pepper
- ½ cup crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon dried fenugreek
- ½ teaspoon red pepper flakes
- ½ cup long-grain rice washed
- ½ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
Instructions
- Place 2 lbs bone-in beef in a large pot and cover it with 10 cups water. Add 2 tablespoons sea salt and 2 bay leaves. Bring it to a boil, then reduce the heat to a gentle simmer and cook for 1.5-2 hours, occasionally skimming off any foam that rises to the surface, until the meat is tender.
- Remove the beef from the pot, set it aside, and if you like, strain the broth. Trim the meat off the bones and cut it into bite-sized pieces.
- Heat the oil or butter in a separate pan over medium heat. Add the chopped 1 large onion and cook until soft and translucent, about 5 minutes. Stir in the minced 3 cloves garlic, 3 tablespoons tomato paste, 1 ½ teaspoons ground coriander, 1 teaspoon paprika, 1 teaspoon dried fenugreek, and ½ teaspoon red pepper flakes letting it cook for another 1-2 minutes until fragrant.
- Add the sautéed onion mixture to the simmering beef broth, then stir in the washed ½ cup long-grain rice. Let it simmer for 15-20 minutes until the rice is tender, then return the beef pieces to the pot, allowing them to warm through and absorb the flavors.
- Stir in ½ cup chopped fresh cilantro and ¼ cup chopped fresh parsley. Let the soup simmer for another 5 minutes so all the flavors meld together.
Notes
Storage: Kharcho Soup can be stored in an airtight container in the fridge for up to 7 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, to keep the rice from overcooking. The soup can be frozen for up to 3 months; transfer to a freezer-safe container, leaving some headspace for expansion. Thaw overnight in the fridge and reheat on the stove, adding a splash of water or broth if it’s too thick.
Helpful Tips:
- Make ahead base - the beef and stock can be cooked ahead and stored in the fridge or freezer; when ready, simply add the sauteed veggies and aromatics, rice, and herbs for a quick soup.
- Skim foam regularly - to keep the broth clear and clean-tasting, free from impurities.
- Adjust heat level - start with half the peppers if you prefer a milder soup; you can always add more at the end.
- Wash the rice well - remove excess starch from rice by rinsing it very well.
Nutrition
Calories: 241kcal | Carbohydrates: 14g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1886mg | Potassium: 486mg | Fiber: 1g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg