Soup Kharcho (Georgian Beef, Rice & Fresh Herbs Soup)
Recipe: #20311
July 24, 2015
Categories: Roast Beef, Beef Chuck, Eastern European, Gluten-Free, High Protein, No Eggs, Non-Dairy, Herbs, Kosher Meat, Beef Dinner, more
"Cucee sprouts great blog"
Ingredients
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 by Step Method
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
No special items needed.