Hearty Georgian Kharcho Soup with Potatoes and Rice

Delicious, rich, filling — the best option for lunch! This is the first dish of Georgian cuisine based on meat with the addition of rice, seasonings, spices and herbs. For greater satiety, potatoes are added to Kharcho soup, although historically they are not included in the recipe. Modern cooking is lenient towards such innovations.
cook time: 2h 30 min
Ethan Rowley
Hearty Georgian Kharcho Soup with Potatoes and Rice

Nutrition Facts (per serving)

46
Calories
2g
Fat
4g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Garlic 1 clove
Tomatoes 400 g
Olive oil 2 tbsp
Salt to taste
Water 2.5 l
Rice (not steamed) 4 tbsp
Potato 2 pc
Bay leaf 1 pc
Beef 500 g
Bulb onions 2 pc
Khmeli-suneli to taste
Basil to taste
Allspice 8 pc
Green cilantro to taste

Recipe instructions

Step 1

Step 1
How to cook kharcho with potatoes? Prepare all the necessary ingredients to prepare this dish.

Step 2

Step 2
Wash the beef, dry it, then cut it into cubes 2-3 cm in size. This soup can be prepared from any meat: beef, lamb, pork or chicken. In any case, the soup will be delicious.

Step 3

Step 3
Place the chopped meat in a saucepan, add water and put on fire. Bring the contents of the pan to a boil, then reduce the heat, cover the pan with a lid and continue cooking the meat for 1.5 hours. Using a slotted spoon, periodically remove the foam from the surface of the broth so that it is not cloudy.

Step 4

Step 4
While the meat is cooking, prepare the other ingredients. Soak the rice in warm water. Wash the potatoes, peel them using a vegetable peeler, and then cut them into small cubes, about 1-2 cm.

Step 5

Step 5
Peel the garlic and onions. Finely chop the onion. If desired, the onion can be grated on a fine grater. Chop the garlic as well, either by finely chopping it or running it through a garlic press.

Step 6

Step 6
Now get to the tomatoes. If desired, they can be replaced with 4 tablespoons of tomato sauce. Pour boiling water over the tomatoes for literally 1 minute, then place them in cold water, then peel the tomatoes and cut them into cubes the same size as you cut the potatoes.

Step 7

Step 7
Fry the chopped onion in a frying pan with olive oil for 2-3 minutes until light golden brown. Then add half the chopped tomatoes to the pan with the onions. Stirring occasionally, simmer the vegetables for 5-7 minutes.

Step 8

Step 8
Once the beef is cooked and tender, add the rice, potatoes and remaining diced tomatoes to the pan. Continue simmering the soup until the potato rice is cooked through, about 15 to 20 minutes.

Step 9

Step 9
After this, add roast, spices and salt to the soup. Boil all the ingredients for another 5-10 minutes, then turn off the heat and add the garlic. Let the soup brew for another 5-7 minutes.

Step 10

Step 10
Sprinkle the soup with cilantro or any other herbs. It could be dill or parsley.

Additional rubrics

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