Kharcho Soup (Georgian Beef and Rice Soup) is a traditional Georgian recipe for a classic soup of bone-in beef pieces, rice and herbs in a tomato base acidified with unripe cherry plums. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Georgian Beef and Rice Soup (Kharcho Soup).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Kharcho Soup is a Georgian beef and rice soup made with tender beef, fragrant spices, tomatoes, and fresh herbs. A hearty, flavorful, and nourishing meal that comes together in one pot.
Ingredients:
1kg bone-in beef (eg short ribs, chuck, or shank)
2 tbsp sea salt
2 bay leaves
2.5l water
2 tbsp tallow or ghee
1 large onion, finely chopped
3 garlic cloves, minced
1 hot chilli
130g crushed tomatoes
3 tbsp tomato purée
6 unripe cherry-plums (this is for acidity, or add 1 tbsp red wine vinegar)
1 tbsp khmeli-suneli spice blend
1 ½ tsp ground coriander seeds
1 tsp paprika
1 tsp dried fenugreek leaves
½ teaspoon chilli flakes
100g long-grain rice washed until the water runs clear
3.5g fresh coriander, chopped
3.5g fresh parsley, chopped
Method:
Pit, crush and then chop the cherry plums (if using).
Place the beef in a large pan then pour over the water. Add the salt and bayleaves then bring to a boil. Reduce to a gentle simmer and cook gently for 2 hours, adding more water if needed and occasionally skimming off any foam that rises to the surface. Continue cooking until the meat is very tender.
Remove the beef from the pan and set aside. Strain the stock then trim the meat from the bones and cut into bite-sized pieces. Place the beef stock back in the original pan and bring to a simmer then add in the unripe cherry plums or red wine vinegar for acidity. Keep the mixture simmering until needed.
Heat the tallow or ghee in a separate pan over medium heat. Add the chopped onion and cook for about 5 minutes, or until soft and translucent. At this point sStir in the minced 3 garlic cloves, tomato purée, khmeli-suneli, ground coriander, paprika, dried fenugreek, and chilli flakes, letting the ingredients cook for 1-2 minutes. or until fragrant.
Add the fried onion and spice mixture to the simmering beef stock, then stir in the washed long-grain rice. Return to a simmer and cook for 15-20 minutes until the rice is tender, then return the beef pieces to the pan, allowing them to warm through and absorb the flavours.
Stir in fresh coriander and parsley. Let the soup simmer for another 5 minutes so the herbs are wilted and all the flavours have had an opportunity to combine.
Serve hot, ladled into bowls. This soup will keep in the refrigerator for up to a week once prepared.
)
