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.
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.
Add chopped onion with more oil as needed. Saute for 5 minutes until softened.
Add Tomato paste, and all spices: coriander powder, chili powder, and fenugreek if on hand. Wait until the aroma came out.
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)
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.
Meanwhile, we prepped our walnuts, by tasing them over medium-high heat, for about 5 minutes.
Let them cool down.
Chop them.
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.
Serve hot with a dollop of sour creme and more fresh herbs as desired.
Enjoy!
10 servings
* 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.