Beef Soup Kharcho

Category

Soup Kharcho is a flavorful and nutritious soup that has become a staple of Georgian cuisine, traditionally made with beef, rice, tomatoes, and a variety of spices.


Exploring the Rich and Hearty Soup Harcho from Georgia:

The Origins of Soup Harcho

Kharcho is a beloved soup originating from Georgia, a country located in the Caucasus region of Eurasia. It is a hearty dish that combines tender beef, rice, and a medley of spices to create a robust and aromatic flavor. Let's take a closer look at what makes Kharcho so special.

Ingredients Used in Soup Harcho


The key ingredients in Soup Kharcho are beef, rice, and walnuts. However, there are many other ingredients that are used to add flavor and complexity to the soup. Some of the common ingredients include:

  • Beef broth: The base of the soup is made with beef broth, which is typically made by simmering beef bones for several hours to extract the flavor.
  • Beef: Cubes of beef are added to the soup to make it heartier and more filling.
  • Rice: Rice is added to the soup to give it body and texture. It also helps to absorb the flavors of the broth and spices.
  • Walnuts: Chopped walnuts are added to the soup to give it a rich, nutty flavor and a slightly thickened consistency.
  • Tomatoes: Tomatoes are added to the soup to give it a slightly sweet and tangy flavor.
  • Spices: A variety of spices are added to the soup, including coriander, paprika, fenugreek, and cayenne pepper. These spices give the soup its signature flavor and aroma.

Symbolic Meaning of Kharcho

Soup Kharcho holds a special place in Georgian culture, as it is often served during festive occasions such as weddings and birthdays. It is also considered a symbol of hospitality and warmth, as it is a dish that is often shared with friends and family. In fact, it is customary to serve Kharcho with a generous amount of bread to help soak up the delicious broth.

Health Benefits of Kharcho

In addition to its delicious taste, soup Kharcho also offers several health benefits. The beef in Kharcho is a good source of protein and iron, while the spices used in the soup have anti-inflammatory properties that may help improve digestion and boost the immune system. The rice in Kharcho is also a good source of carbohydrates, which provide energy and help keep you full.

Serving Kharcho

Kharcho is typically served hot and is often accompanied by bread or cornbread. Some people may also choose to serve soupKkharcho with a dollop of sour cream or yogurt, which helps balance out the spiciness of the soup. If you're feeling adventurous, you can also try serving Kharcho with a side of Georgian khachapuri, a delicious cheese-filled bread that pairs perfectly with the soup.

 

 

 

Soup Kharcho Georgian
Yields10 Servings
Main Ingrediant
 700 g Beef Meet (Lamb Meet)
 120 g Rice Jasmine
 200 g Onion Brown
 400 g Tomato Diced / Passata Sauce/ Tomato Puree
 3 Garlic Cloves (Minced)
 3 l Water or (Beef Broth 1l + 2l Filtered Water)
 2 tbsp Lemon Juice
 1 tbsp Tomato Paste
 1 tsp Adjika Georgian ( you can skip it)
 1 tsp Coriander Powder
 1 tsp Chilli Powder (optional)
 1 tsp Utskho Suneli Powder (you can skip it)
 1 tsp Fenugreek
 20 g Salt
 20 g Parsley Fresh (Chopped)
 20 g Coriander Fresh Shopped (Cilantro)
 100 g Walnuts Toasted (Chopped)
 2 tbsp Olive Oil ( or Vegetable Oil)
1

In a large pot (dutch oven), heat some oil over medium-high heat. Add washed diced beef and cook until browned on all sides. (You can cook in batches, sauteing all the sides).
Remove from pot and set aside.

2

Add chopped onion with more oil as needed. Saute for 5 minutes until softened.

3

Add Tomato paste, and all spices: coriander powder, chili powder, and fenugreek if on hand. Wait until the aroma came out.

4

Add tomato puree and beef broth or 3l water.
Bring to boil, and simmer for 2-2,5 hours, until the beef is tender. (In the pressure cooker will take 1-1,5 hours)

5

When is beef is tender, add washed rice and cook another 15 minutes, covered under the lid over low heat.
Tip: in this recipe, I use Jasmine rice, but you can use any other rice most common types of medium-grain rice include Arborio, Valencia, Carnaroli, and Bomba — white rice varieties that are great in risotto, paella, or soups where a little thickness from the starch is welcome.

6

Meanwhile, we prepped our walnuts, by tasing them over medium-high heat, for about 5 minutes.
Let them cool down.
Chop them.

7

Finish the soup.
Add all remaining ingredients: toasted chopped walnuts, lemon juice, minced garlic, chopped coriander, and parsley. Season to taste with salt and chill pepper.
Give it to a boil over medium heat for 5 minutes.
Remove from the heat and let it sit for another 15- minutes.

8

Serve hot with a dollop of sour creme and more fresh herbs as desired.
Enjoy!

In conclusion,


Soup Kharcho is a flavorful and nutritious soup that has become a staple of Georgian cuisine. Whether you're looking for a comforting meal to share with loved ones or a new dish to add to your recipe repertoire, Kharcho is definitely worth a try.

Ingredients

Main Ingrediant
 700 g Beef Meet (Lamb Meet)
 120 g Rice Jasmine
 200 g Onion Brown
 400 g Tomato Diced / Passata Sauce/ Tomato Puree
 3 Garlic Cloves (Minced)
 3 l Water or (Beef Broth 1l + 2l Filtered Water)
 2 tbsp Lemon Juice
 1 tbsp Tomato Paste
 1 tsp Adjika Georgian ( you can skip it)
 1 tsp Coriander Powder
 1 tsp Chilli Powder (optional)
 1 tsp Utskho Suneli Powder (you can skip it)
 1 tsp Fenugreek
 20 g Salt
 20 g Parsley Fresh (Chopped)
 20 g Coriander Fresh Shopped (Cilantro)
 100 g Walnuts Toasted (Chopped)
 2 tbsp Olive Oil ( or Vegetable Oil)

Directions

1

In a large pot (dutch oven), heat some oil over medium-high heat. Add washed diced beef and cook until browned on all sides. (You can cook in batches, sauteing all the sides).
Remove from pot and set aside.

2

Add chopped onion with more oil as needed. Saute for 5 minutes until softened.

3

Add Tomato paste, and all spices: coriander powder, chili powder, and fenugreek if on hand. Wait until the aroma came out.

4

Add tomato puree and beef broth or 3l water.
Bring to boil, and simmer for 2-2,5 hours, until the beef is tender. (In the pressure cooker will take 1-1,5 hours)

5

When is beef is tender, add washed rice and cook another 15 minutes, covered under the lid over low heat.
Tip: in this recipe, I use Jasmine rice, but you can use any other rice most common types of medium-grain rice include Arborio, Valencia, Carnaroli, and Bomba — white rice varieties that are great in risotto, paella, or soups where a little thickness from the starch is welcome.

6

Meanwhile, we prepped our walnuts, by tasing them over medium-high heat, for about 5 minutes.
Let them cool down.
Chop them.

7

Finish the soup.
Add all remaining ingredients: toasted chopped walnuts, lemon juice, minced garlic, chopped coriander, and parsley. Season to taste with salt and chill pepper.
Give it to a boil over medium heat for 5 minutes.
Remove from the heat and let it sit for another 15- minutes.

8

Serve hot with a dollop of sour creme and more fresh herbs as desired.
Enjoy!

Notes

Beef Soup Kharcho
IngredientsDirections

Leave a Review

Nutrition Facts

10 servings

Serving size

Amount per serving
Calories178.04
% Daily Value *
Total Fat 2.36g4%
Trans Fat 7.21g
Sodium 929.51mg41%
Total Carbohydrate 13.73g5%
Dietary Fiber 1.23g5%
Total Sugars 1.31g
Protein 15.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

advertisement
Scroll to top