Hearty Georgian Beef Kharcho Soup with Rice

An amazingly tasty first course for a hearty lunch. Beef kharcho soup with rice belongs to the national Georgian cuisine. This soup is easy to prepare, but will delight even the most sophisticated gourmets. Try it too!
cook time: 2h 30 min
Lucas Halstead
Hearty Georgian Beef Kharcho Soup with Rice

Nutrition Facts (per serving)

68
Calories
3g
Fat
5g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Garlic 5 clove
Salt to taste
Ground black pepper to taste
Water 2.5 l
Rice 120 g
Walnuts 50 g
Bay leaf 1 pc
Tomato paste 2 tbsp
Beef 1 kg
Bulb onions 4 pc
Vegetable oil 2 tbsp
Hot pepper 1 pc
Khmeli-suneli 1 tsp
Basil to taste
Parsley root 1 pc
Flour 1 tbsp
Green cilantro to taste
Pomegranate juice (natural without sugar) 125 ml

Recipe instructions

Step 1

Step 1
How to cook classic beef kharcho soup with rice? Prepare all the necessary products. Take the meat for kharcho soup on the bones to make the broth rich.

Step 2

Step 2
Rinse the beef, place in a saucepan with cold water and put on fire. Cook for about 1.5 hours, periodically removing the foam. An article on saucepans will help you choose the ideal pan, link at the end of the recipe.

Step 3

Step 3
Strain the broth through a sieve.

Step 4

Step 4
Separate the meat from the bone and cut into pieces. Pour in a little broth and set aside.

Step 5

Step 5
Place the broth on the stove and bring to a boil. Rinse the rice and place in boiling broth. The article at the link at the end of the recipe will help you with choosing rice. Add the meat and broth to the main pan, add salt, cover and simmer for 10 minutes over low heat. Season with tomato paste and stir.

Step 6

Step 6
Heat a frying pan, pour in vegetable oil. Add the onion and fry until lightly browned. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 7

Step 7
Add flour and, stirring constantly, fry for 5 minutes. In the classic recipe, grated parsley root is added to the kharcho soup at this stage. Since I didnʼt have one, I skipped this step. Add the roast to the broth, add bay leaf and pepper.

Step 8

Step 8
Chop the walnuts. Add them to the broth and simmer over low heat for 5 minutes. Then pour pomegranate juice into the soup, add suneli hops. Simmer for another 5 minutes over low heat. Add salt if necessary.

Step 9

Step 9
Grind basil, cilantro and hot pepper. Pass the garlic through a press. Remove the soup from the stove, add herbs, garlic and pepper. Close the lid and cover the pan with a towel for 10 minutes.

Step 10

Step 10
The kharcho soup is ready, pour into bowls and serve. Bon appetit!

Additional rubrics

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