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Kharcho Beef Soup

Kharcho is a traditional Georgian soup that combines tender beef, rice, and aromatic spices in a rich, hearty broth. This comforting dish is perfect for warming up on chilly days and is best enjoyed with fresh herbs and a dollop of sour cream.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Georgian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot
  • 1 cutting board
  • 1 wooden spoon
  • 1 set measuring cups and spoons
  • 1 ladle
  • 6 bowls for serving

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 6 cups beef broth
  • 1 cup water
  • 1 medium onion, chopped
  • 2 medium tomatoes, peeled and diced
  • ½ cup uncooked rice
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon chili flakes optional, for heat
  • ¼ cup fresh parsley, chopped for serving
  • ¼ cup fresh cilantro, chopped for serving
  • sour cream for serving, optional

Instructions
 

  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the beef cubes to the pot and brown them on all sides, about 7-10 minutes.
  • Stir in the minced garlic, ground coriander, ground cumin, paprika, black pepper, and chili flakes (if using). Cook for an additional 2 minutes, stirring frequently.
  • Add the diced tomatoes and tomato paste to the pot, mixing well with the beef and spices.
  • Pour in the beef broth and water, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, skimming off any foam that rises to the top.
  • After 30 minutes, add the uncooked rice to the pot. Continue to simmer for an additional 15-20 minutes, or until the rice is tender and the beef is cooked through.
  • Taste the soup and adjust the salt if needed. Once cooked, remove from heat.
  • Serve the soup hot in bowls, garnished with fresh parsley and cilantro. Add a dollop of sour cream if desired.

Notes

You can substitute beef chuck with stew meat for a quicker cooking time.
For a thicker soup, add more rice or cook it longer until it absorbs more liquid.
Feel free to add some chopped bell peppers or carrots for added nutrition and flavor.