Kharcho Soup

Delicious and healthy Kharcho Soup recipe


Ingredients for Kharcho Soup:

For 6 persons:

- 1½ lb - 675g beef stew meat)

- 2 tsp olive oil , divided

- 1 medium onion, chopped

- 2 celery ribs, finely chopped

- 4½ cups - 1l beef stock or water with beef bouillon cubes

- 1 can 14 oz - 400g can diced tomatoes

- 2 dry bay leaves

- 1 tsp ground coriander seeds

- 1 tsp sweet paprika powder

- 2 garlic cloves, pressed

- 2 oz - 50g cup uncooked white rice

- 1 tsp fresh lemon juice (from 1 medium lemon)

- ¼ cup fresh parsley, chopped, plus more to serve

- ¼ cup fresh dill, chopped, plus more to serve

- Salt & Black Pepper

How to make Kharcho Soup:


Sprinkle meat with 1 tsp salt and stir.

Heat up the oil or lard in a large soup pot over medium heat and saute the beef cubes till they turn white and get a bit of brownish colour as well.

Work in batches  or they will steam instead of sauté. Add 1 tablespoon of oil, if necessary.

Add chopped onion and celery with more oil if needed.

Saute 5 minutes until softened.

Add canned tomatoes with their juice, 4 cups beef stock or water with beef bouillon cubes and 2 bay leaves.

Bring to a boil then reduce heat, cover and simmer 1½ to 2 hours or until beef is tender.

Add the white rice, 1 tsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika powder.

Cover and simmer until rice is tender.

Remove from heat and add ¼ cup parsley and ¼ cup dill.

Cover and let sit off heat for 10 minutes before serving.

Season with pepper and salt.