Soup Kharcho (Georgian Beef, Rice & Fresh Herbs Soup)

8
Servings
30m
Prep Time
3h
Cook Time
3h 30m
Ready In


"Cucee sprouts great blog"

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

Reduce the heat and simmer, partially covered, until the meat is very tender,

Step 3

About 1 1/2 hours.

Step 4

Remove the meat and cut into bite-size pieces.

Step 5

Add meat back to the pot.

Step 6

In the mean time, heat rest of the oil in a skillet over medium heat.

Step 7

Add the onion, carrot and celery, and sauté until slightly softened, about 10 minutes.

Step 8

Blend tomatoes in the blender.

Step 9

Add to the skillet and sauté everything for another 10 minutes.

Step 10

Add potatoes to pot.

Step 11

Simmer for 10 minutes.

Step 12

Add sautéed vegetables to pot together with the rice, and simmer, covered, for about 10 minutes.

Step 13

Season with salt and pepper to taste.

Step 14

Add ½ the garlic and simmer for another 35-40 minutes.

Step 15

Remove the soup from the heat.

Step 16

Check the seasonings and adjust if needed.

Step 17

Discard the bay leaves.

Step 18

Mince all the herbs.

Step 19

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.

Step 20

Right before serving, add the remaining fresh herbs to each individual bowl.

Tips & Variations


No special items needed.

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