Hearty Beef Kharcho Soup

With a bright, rich taste, healthy, piquant, masculine! Classic beef kharcho cannot be cooked quickly for dinner — cooking takes time. But in the end you will have an amazing thick soup that can feed even a very hungry man. And what aromas emanate from it!
cook time: 2h 30 min
Caleb Huxley
Hearty Beef Kharcho Soup

Nutrition Facts (per serving)

207
Calories
11g
Fat
16g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Onion 2 pc
Garlic 3 clove
Salt to taste
Rice 6 tbsp
Walnuts 100 g
Bay leaf to taste
Beef 500 g
Vegetable oil 1 tbsp
Peppercorns to taste
Paprika 1 tsp
Greenery to taste
Tkemali Sauce 1 tbsp
Khmeli-suneli 1 tsp
Adjika 1 tbsp
Tomato sauce (I always use canned tomato pulp) 250 g

Recipe instructions

Step 1

Step 1
How to make classic beef kharcho? Prepare the necessary products. If you want your soup to be as close to the original as possible, it is better to take them all, without substitution. If you don’t have some products, cook kharcho soup without them, it will still be delicious.

Step 2

Step 2
It is better to take the meat with a bone, so the broth will be richer. Wash it and put it in a saucepan. Fill the meat with filtered or bottled water, about three liters.

Step 3

Step 3
Place on the stove and bring to a boil over medium heat, skimming off the foam with a slotted spoon. Reduce the heat, add a little salt to the broth, cover the pan with a lid and leave to simmer.

Step 4

Step 4
While the broth is cooking, fry it. I’ve come across recipes where vegetables are placed directly into the broth, but I find it tastier and more beautiful to add fried ones. Peel the onion and cut into half rings.

Step 5

Step 5
Heat the vegetable oil a little in a frying pan, add the onion and saute it over low heat, bringing it to a transparent state.

Step 6

Step 6
Add tomato sauce, tkemali and adjika to the onion, mix everything well and leave to simmer over low heat for ten minutes. Be careful with adjika — it can be very spicy, don’t put the whole spoon in at once, try it first, and then add more if necessary. If your adjika is very salty, then you may not need salt at all.

Step 7

Step 7
When the meat is completely cooked, after about two hours, remove it from the broth. Place the entire roast into the broth, add all the seasonings and spices, taste for salt. Add salt if necessary. Rinse the rice in cool water several times, then add it to the soup. Leave it to cook for fifteen minutes.

Step 8

Step 8
Separate the meat from the bones and cut into small pieces. Place them back into the soup. You can take meat cut into large pieces in portions at once, then you no longer need to cut it.

Step 9

Step 9
Sort the walnuts well to avoid any shells or partitions, dry them in a dry frying pan and grind them well in a mortar.

Step 10

Step 10
Wash the greens and dry. Peel the garlic. Finely chop the greens along with the garlic.

Step 11

Step 11
Transfer the prepared nuts and garlic mixture to the soup, bring to a boil, turn off the heat. Let the kharcho sit for a while, the rice will swell well and all the flavors will mix together.

Additional rubrics

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