Kharcho (beef soup)

(mydeliciousmeals.com)
This is a slightly modified recipe of a traditional Georgian soup "Kharcho". It contains beef, rice, potatoes, tomatoes, onions and garlic. Kharcho is not an expensive dish, and it was very popular in Soviet cafes. I want to thank my friend Elena for sending me this marvellous recipe.
Kharcho (beef soup)

Ingredients

  • 3 us liquid quarts water
  • 1 pound beef (beef tenderloin steak was used in this recipe)
  • 1/3 cup rice
  • 2 potatoes (medium, peeled and cut into 1/2-inch cubes)
  • 2 tomatoes (medium)
  • 1 onion (medium, finely chopped or grated)
  • 3 cloves garlic (finely chopped)
  • 1 tablespoon olive oil
  • 4 tablespoons tomato sauce
  • salt (to taste)
  • parsley flakes (or fresh parsley, optional)
  • pepper (to taste)
Yield:
Servings
Prep time:
15 minutes
Cook time:
1 hour, 10 minutes
Total time:
1 hour, 25 minutes
Yield: 4 Servings | Prep time: 15 minutes | Cook time: 1 hour, 10 minutes | Total time: 1 hour, 25 minutes

Instructions

1. Cut the meat into small (a bit less than an inch) cubes.
Kharcho (beef soup) photo instruction 1
2. Bring 3 quarts of water and beef to boil in a large pot. Remove all scum. Reduce heat, cover and let simmer for about 40 minutes (until meat is tender).
3. Wash the rice twice and soak it in warm water while the meat is cooking. Prepare the vegetables.
Kharcho (beef soup) photo instruction 2
4. Peel the tomatoes (to make this process easy, detach the stems and then cut a very shallow X on the opposite the stem side of each tomato. Then drop them into the boiling water and leave there for 30 seconds. Remove the tomatoes and when they are cool, peel the skin off with your hands). Cut them into small cubes.
Kharcho (beef soup) photo instruction 3
5. When the meat is ready, place potatoes and rice in broth, bring the soup to boil. Add half of the tomatoes.
6. In a large skillet heat 1 tablespoon olive oil over medium-high heat. Saute onions for about 5 minutes, then add the rest of the tomatoes and tomato sauce, saute for another 5-7 minutes.
7. Transfer the mixture to the pot. Cook for another 5 minutes, until the vegetables and rice are cooked through.
8. Place the garlic in the soup and turn off the heat. Let rest covered for 5-7 minutes before serving. Decorate each serving with parsley (optional).

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