Beef Soup (Kharcho) Recipe

Experience the soulful warmth of Kharcho, a traditional Georgian beef soup hailed for its bold, comforting flavors. This hearty stew blends tender beef, tomato and rice, with aromatic spices and fresh herbs. Finished with a zing of lemon and a sprinkle of dill and parsley, it’s both deeply flavorful and refreshingly bright. Originating from households across Georgia, kharcho’s rich broth and vibrant aromatics make it perfect for cold evenings or anytime you’re craving a nourishing bowl. A cross between a soup and stew, one taste and you’ll savor its complexity.

Ingredients

• 3 lb beef stew meat, cubed
• 3 tsp salt
• 4 tbsp olive oil, divided
• 1 medium onion, chopped
• 2 celery ribs, finely chopped
• 4 cups beef broth + 4 cups water
• 1 (28 oz) can diced tomatoes
• 2 bay leaves
• 1 tsp ground coriander seeds
• 1 tsp smoked paprika
• 2 garlic cloves, pressed
• ½ cup uncooked white rice (e.g., Jasmine)
• 2 tbsp fresh lemon juice
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped

Instructions

1. Season beef with salt. In a large pot, heat 2 tbsp oil over medium-high heat and brown meat in batches; set aside.
2. Add remaining oil to the pot and sauté onions and celery until softened (about 5 minutes).
3. Return beef to pot. Pour in broth, water, diced tomatoes, and add bay leaves; bring to boil.
4. Reduce heat, cover, and simmer 1.5–2 hours until beef is tender.
5. Stir in rice, garlic, coriander, and paprika; simmer another 20 minutes until rice is cooked.
6. Remove from heat and stir in lemon juice, parsley, and dill. Cover and let rest 10 minutes.
7. Adjust seasoning with salt and pepper, then serve hot with extra herbs on top.
   NatashasKitchen.comReddit

Tips

• Brown the beef in batches to enhance the flavor through caramelization.
• Simmer gently to allow the rice to properly absorb the savory broth.
• Resting the soup after cooking lets flavors meld beautifully.
• Adjust the tang by increasing or reducing the lemon juice to taste.

Variations & Substitutions

• Make it authentic: Add a splash of tkemali (sour plum sauce) or substitute with tomato paste for tang. Gotovim VkusnoIvertubani – Tbilisi Tourism |
• Spicy lift: Sprinkle in crushed red pepper or fresh chili for heat.
• Herb swaps: Use cilantro or fresh basil if dill isn’t available.
• Slow-cooker option: Brown the beef, then transfer everything to the slow cooker and cook low for 6–8 hours.

Serving Suggestions

• Serve hot with crusty bread or lavash to soak up the flavorful broth.
• Add a dollop of sour cream for creaminess and balance.
• Pair with a light green salad to contrast the rich flavors.
• Excellent with a glass of Georgian red wine, like Saperavi.

Why You’ll Love This Recipe

• Deep, multi-layered flavor that’s comforting yet complex
• Balanced between hearty meatiness and bright tang
• Uses simple pantry staples with an exotic twist
• Even better as leftovers or made in advance
• A glimpse into rich Georgian culinary tradition