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Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs. The beef is fall-apart tender and just melts in your mouth – delicious!All it needs is a thick slice of fresh crusty bread.
This beef stew also reheats really well and I was pleasantly surprised that my 1-year old loved it! This recipe also made a soup Kharcho lover out of my husband.
Kharchois Georgian in origin but has beenadopted and well loved by Ukrainians for many years. This recipe was loosely adapted from The New Ukrainian Cookbook.
Ingredients for Beef and Tomato Soup (Kharcho):
3 lb beef stew meat
3tsp salt (I used fine sea salt)
4 Tbsp light olive oil (or any cooking oil), divided
1 medium onion, chopped
2 celery ribs, finely chopped
4 cups beef broth +4 cup filtered water
28 oz can diced tomatoes
2 dry bay leaves
1tsp groundcoriander seeds
1 tsp smoked paprika
2 garlic cloves, pressed
1/2 cup uncooked white rice (I used Jasmine)
2 Tbsp fresh lemon juice (from 1 mediumlemon)
1/4 cup fresh parsley, chopped, plus more to serve
1/4 cup fresh dill, chopped, plus more to serve
![Beef Soup (Kharcho) Recipe (2) Beef Soup (Kharcho) Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
How to Make Beef Soup (Kharcho):
1. Sprinkle meat with 3tsp salt and stir. Heat a 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 (don’t worry about cooking it through). Remove from pot and set aside.
![Beef Soup (Kharcho) Recipe (3) Beef Soup (Kharcho) Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
2. Add chopped onion and celery with more oil as needed. Saute 5 minutes until softened.
![Beef Soup (Kharcho) Recipe (4) Beef Soup (Kharcho) Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
3. 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.
![Beef Soup (Kharcho) Recipe (5) Beef Soup (Kharcho) Recipe (5)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
4. Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 minutes or until rice is tender.
![Beef Soup (Kharcho) Recipe (6) Beef Soup (Kharcho) Recipe (6)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
5. Remove from heat and add 1/4 cup parsley and 1/4 cup dillthen cover and let sit off heat another 10 minutes before serving. Season to taste with salt and pepper if needed and serve with more fresh herbs as desired.
![Beef Soup (Kharcho) Recipe (7) Beef Soup (Kharcho) Recipe (7)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
![Beef Soup (Kharcho) Recipe (8) Beef Soup (Kharcho) Recipe (8)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Beef Soup (Kharcho)
Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs.
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Prep Time: 15 minutes mins
Cook Time: 2 hours hrs 30 minutes mins
Total Time: 2 hours hrs 45 minutes mins
Ingredients
Servings: 12 cups of soup
- 3 lb beef stew meat
- 3 tsp salt
- 4 Tbsp light olive oil, or any cooking oil, divided
- 1 medium onion, chopped
- 2 celery ribs, finely chopped
- 4 cups beef broth + 4 cup filtered water
- 28 oz can diced tomatoes
- 2 dry bay leaves
- 1 tsp ground coriander seeds
- 1 tsp smoked paprika
- 2 garlic cloves, pressed
- 1/2 cup uncooked white rice, I used Jasmine
- 2 Tbsp fresh lemon juice, from 1 medium lemon
- 1/4 cup fresh parsley, chopped, plus more to serve
- 1/4 cup fresh dill, chopped, plus more to serve
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 Per Serving
253kcal Calories11g Carbs27g Protein11g Fat3g Saturated Fat70mg Cholesterol1045mg Sodium612mg Potassium1g Fiber2g Sugar370IU Vitamin A11mg Vitamin C60mg Calcium3mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Beef Soup (Kharcho)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Russian
Keyword: beef soup, soup kharcho
Skill Level: Easy/Medium
Cost to Make: $$
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
![Beef Soup (Kharcho) Recipe (11) Beef Soup (Kharcho) Recipe (11)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Natasha Kravchuk
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Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
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FAQs
One way to boost flavour would be to roast some beef bones till they brown a little (you can get bones from your butcher) and then cook them with your soup. You can take them out when the broth is cooked. This will add a nice depth of natural 'beefy' flavour.
Where is Kharcho soup from? ›
Kharcho is a beef soup from Georgia. It's also great when made with chicken, veal, or lamb.
What is the national soup of Georgia? ›
Kharcho, also spelled as Harcho (Georgian: ხარჩო), is a traditional Georgian soup containing beef, rice, cherry plum purée and it can have chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The soup is usually served with finely chopped fresh coriander.
What cut of beef makes good soup? ›
The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.
How can I deepen my soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
How do you fix bland beef soup? ›
The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.
How do you pronounce Kharcho? ›
Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs.
What is traditional Georgian food? ›
Foods such as khinkali, khachapuri and churchkhela are so delicious that they are known among foodies the world over, yet a culinary tour of Georgia is not limited to tasting these most famous foods alone: regional and seasonal favorites are also counted among the best of Georgian dishes, for they reflect the nation's ...
How long do you cook beef? ›
Let beef sit at room temperature for at least 45 minutes to 1 hour before beginning this recipe. If your roast is not at room temperature, the cook time will be longer. Regardless of the size of your roast, aim to cook at 375 degrees F (190 degrees C) for 20 minutes per pound.
Which state eats the most soup? ›
Instead, it's the people in Salt Lake City, Utah, and drizzly Portland, Ore., who consume more condensed soup on a per capita basis than residents of any other U.S. city. The people of Portland and Salt Lake City eat 66 percent more Campbell's soup than the national average.
In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.
What is the national soup of the USA? ›
In the U.S., gumbo is the top national soup, a thick spicy soup from Louisiana. Clam chowder is another.
Should you marinate beef for soup? ›
Using marinated meats is a great way to bring new, enriched flavor to your favorite soups and stews. Marinating meat prior to making your soup is a great way to add a depth of flavor while also tenderizing often lower quality stew meat.
Is stock or broth better for beef soup? ›
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.
What is the butchers secret cut of beef? ›
Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.
What can I add to my soup to make it more flavorful? ›
Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.
What enhances beef Flavour? ›
Because of beef's hearty, robust nature, flavor-forward spices like garlic and onion or herbs like rosemary and oregano are the best choices for an unforgettable beef dinner. An important thing to consider when selecting seasonings for your meal is that you should be seasoning beef based on the cut.
How do you fix soup that has no flavor? ›
Perk up a Bland Soup With Simple Pantry Staples
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
How to make beef broth more flavorful? ›
You can never go wrong with thyme sprigs, sage leaves, and bay leaves. Red wine vinegar. Adding an acidic ingredient like red wine vinegar, red wine, lemon juice, or apple cider vinegar is supposed to help break down the bones and extract the nutrients, creating a flavorful, nutrient-dense broth.