Kharcho

Name: Kharcho
Cook time: 170 min
Total time: 170 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 700g Chuck Beef, or Brisket (on the bone); 2 l Water; 1/2 cups Long-Grain Rice, rinsed; 2 medium Onions, finely chopped; 1 medium Carrots, diced; 2 tbsp Tomato Paste; 4 cloves of Garlic, minced; 2 tsp Khmeli-Suneli; 1 tsp Ground Coriander; 1/4 tsp Hot Red Pepper, ground or flakes; 2 Bay Leaves; 1 bunch of Cilantro, fresh, chopped; 1 bunch of Parsley, fresh, chopped; 1/2 bunch of Dill, fresh, chopped; 1 tbsp Vegetable Oil; 1 1/2 tsp Salt, or to taste; 1/2 tsp Pepper (Black), to taste

Kharcho is a robust Georgian beef and rice soup full of deep, comforting flavors — tender chunks of meat simmered in a tomato-spiced broth with aromatic khmeli-suneli and bright fresh herbs. It’s hearty and warming, with a gentle tang from tomato paste and a fresh finish from cilantro, parsley, and dill. Serve it steaming for a satisfying, rustic meal.

Kharcho is a robust Georgian beef and rice soup full of deep, comforting flavors — tender chunks of meat simmered in a tomato-spic... Show more

Traditional Russian Recipe

Health Grade

B · Healthy

Rating

4.1

Time

2 hrs30 min

Price

2,78 €

Calories

608 kcal

one pot

gluten free

high protein

low carb

Method

Prep the ingredients

Pat the Chuck Beef dry, then cut it into large, soup-friendly pieces; if you're using the bone-in option, leave it in large chunks with the bone attached. Rinse the Long-Grain Rice under cool water until the water runs mostly clear, then let it drain. Finely chop the Onion, dice the Carrots, mince the Garlic, and chop the Cilantro, Parsley, and Dill so everything is ready to go.

Brown the beef

Heat the Vegetable Oil in a large pot over medium-high heat. Add the beef in a single layer and sear it until the outside is deeply browned on several sides, about 6–8 minutes total; work in batches if needed.

Cook the base

Add the Onion and Carrots to the pot and cook, stirring often, until the onion turns translucent and the carrots begin to soften, about 5–7 minutes. Stir in the Tomato Paste and cook it for 1–2 minutes so it darkens slightly and tastes less sharp. Sprinkle in the Khmeli-Suneli, Ground Coriander, and Hot Red Pepper, and stir until the mixture smells fragrant.

Simmer the broth

Pour in the Water and add the Bay Leaf. Season with about 1 teaspoon of the Salt, then bring the pot to a boil, scraping up any browned bits from the bottom. Lower the heat to a gentle simmer and cook for 90 minutes, partially covered, until the beef is very tender and the broth tastes deep and rich. If you're using the bone-in option, it may need a little longer.

Add the rice

Stir the drained Long-Grain Rice into the pot and simmer for 15 minutes, stirring once or twice so the grains don't stick to the bottom. The rice should be tender but still hold its shape, and the soup will thicken a little as it cooks.

Finish with herbs

Turn off the heat and stir in the Garlic, Cilantro, Parsley, and Dill. Season with the Black Pepper, then add the remaining salt to taste, and let the pot sit for 5 minutes so the garlic mellows and the flavors come together. Taste and adjust one last time if needed.