Kharcho Soup
⏳ Time
1 hour 15 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can use either short-grain or long-grain rice. I recommend a classic spice mix — khmeli-suneli, bay leaf, a couple of black peppercorns, and basil. For heat, you can add red ground pepper or a piece of a hot pepper pod. But don’t overdo it! In addition to the listed spices, you can also use coriander, tarragon, saffron, and more...
Ingredients
- Beef - 15 oz
- Onion - 3 pieces
- Rice - 4 spoons
- Tomatoes - 20 oz
- Dill - to taste
- Parsley - to taste
- Spices - to taste
- Garlic - 1 clove
- Cilantro - to taste
Step by Step guide
Step 1
Remove the meat from the bones. Pour 2–2.5 liters of cold water into a pot, add the meat and bones, and place it on the heat.
Step 2
When the water comes to a boil, carefully skim off the foam and reduce the heat so that the water is just gently simmering. Let it cook for about one to one and a half hours. Half an hour before the cooking time is up, you can add a root of parsley or celery and season with salt to taste.
Step 3
Meanwhile, finely chop the onion and sauté it in vegetable oil over low heat, allowing the onion to remain soft.
Step 4
As soon as the onion starts to turn golden, add the meat from the broth and sauté for about 5 minutes.
Step 5
Then add a couple of tablespoons of broth and simmer covered for about 15 minutes.
Step 6
While the meat and onions are simmering, prepare the tomatoes.
Step 7
Transfer the contents of the skillet into the broth, which is already on the stove and about to boil.
Step 8
Add the rice to the pot and continue cooking.
Step 9
Let our still unfinished soup simmer for 5 minutes, then reduce the heat to medium and add the spices.
Step 10
At the very last stage of cooking, add crushed garlic and finely chopped herbs (dill, parsley, and cilantro).
Step 11
Let the soup sit covered for an hour, then it's ready to serve.
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