Soup Kharcho (Georgian Beef, Rice & Fresh Herbs Soup)
July 24, 2015
"Cucee sprouts great blog"
- Serving Size: 1 (896.5 g)
- Calories 579.1
- Total Fat - 22.9 g
- Saturated Fat - 7 g
- Cholesterol - 173.4 mg
- Sodium - 716.2 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 6.4 g
- Sugars - 7.8 g
- Protein - 56.6 g
- Calcium - 114.3 mg
- Iron - 7.3 mg
- Vitamin C - 39.1 mg
- Thiamin - 0.3 mg
In a large soup pot, sear meat in 1 tablespoon oil. Bring the meat and water to a boil over high heat, skimming off the foam as it rises to the top.
Reduce the heat and simmer, partially covered, until the meat is very tender,
About 1 1/2 hours.
Remove the meat and cut into bite-size pieces.
Add meat back to the pot.
In the mean time, heat rest of the oil in a skillet over medium heat.
Add the onion, carrot and celery, and sauté until slightly softened, about 10 minutes.
Blend tomatoes in the blender.
Add to the skillet and sauté everything for another 10 minutes.
Add potatoes to pot.
Simmer for 10 minutes.
Add sautéed vegetables to pot together with the rice, and simmer, covered, for about 10 minutes.
Season with salt and pepper to taste.
Add ½ the garlic and simmer for another 35-40 minutes.
Remove the soup from the heat.
Check the seasonings and adjust if needed.
Discard the bay leaves.
Mince all the herbs.
Add 1/4 cup of the fresh herbs (my favorites are cilantro and green onions), ½ the garlic, relish and lemon juice, and let stand for 1-2 hours.
Right before serving, add the remaining fresh herbs to each individual bowl.
Tips & Variations
No special items needed.