Beef Soup (Kharcho)
User Reviews
5
Beef Soup (Kharcho)
Description
Beef Soup (Kharcho) features browned beef stew meat slowly simmered with onions, celery, canned tomatoes, beef broth, and water to develop a deep, robust base. Bay leaves and warm spices like ground coriander and smoked paprika add complexity. Garlic and lemon juice brighten the flavor just before adding rice, which cooks in the broth to create a lightly thickened texture. Fresh parsley and dill finish the soup, lending a refreshing herbal note that balances the richness of the beef and tomato broth.
The soup offers tender pieces of beef alongside the plump, softened rice. The tomato and herb-infused broth is both savory and slightly tangy from lemon juice, making it a well-rounded and hearty preparation. This soup is ideal as a standalone meal or paired with crusty bread for a filling lunch or dinner.
To maximize flavor, allow the soup to sit covered off heat after cooking to let the herbs meld. Adjust seasoning with salt and pepper before serving and garnish with extra herbs for a fresh touch. This dish keeps well and can be gently reheated, making it practical for leftovers.
Ingredients
- 3 lb beef stew meat
- 3 tsp salt
- 4 Tbsp olive oil or any cooking oil, divided, light
- 1 onion chopped, medium
- 2 celery finely chopped, ribs
- 4 cups beef broth + 4 cup filtered water
- 28 oz diced tomatoes canned
- 2 bay leaf dry
- 1 tsp coriander seeds ground
- 1 tsp smoked paprika
- 2 garlic pressed, cloves
- 1/2 cup white rice I used Jasmine, uncooked
- 2 Tbsp lemon juice from 1 medium lemon, fresh
- 1/4 cup parsley chopped, plus more to serve, fresh
- 1/4 cup dill chopped, plus more to serve, fresh
Instructions
- Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
- Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
- Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
- Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
- Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups of soup
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbs | 11g | |
| Protein | 27g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1045mg | 44% |
| Potassium | 612mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 370IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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