Kharcho (Georgian Beef-Walnut Soup With Fresh Herbs), Russian
Created by dienia b on December 3, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 90m
- Recipe #21968
Ingredients
- 1/4 teaspoon browning sauce (Kitchen Browning Sauce)
- 2 bay leaf
- 1 tablespoon dried cherries (1/16 cup)
- 1/4 teaspoon whole black peppercorns
- 1 large yellow onion (chopped)
- 2 tablespoons oil (walnut oil preferred or olive oil)
- 1 teaspoons salt
- 2 tablespoons steak sauce (A-1)
- 2 tablespoons apricot jam
- 1 tablespoon lemon juice
- 8 ounces dry rice (1 cup dry)
- 2 pounds stewing beef (cut into bite-sized pieces)
- 2 garlic cloves, peeled and minced
- 1/4 teaspoon cayenne
- 2 teaspoon paprika
- 3 tablespoons chopped fresh herbs (or more, I recommend parsley , cilantro and dill)
- 1 teaspoon fresh ground black pepper
- Rosemary (pinch)
- 1/2 teaspoon ground caraway seed
- 1/2 teaspoon turmeric
- 8 cups beef stock
- 1/4 cup walnuts (crushed)
- 3 teaspoon tomato paste
How to Make
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Step 1: Brown meat in oil. Add tomato paste and paprika and pepper, onions, garlic and browning sauce.
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Step 2: Add broth, bay leaves and cherries. Cook for 1 hour or until beef is tender. Skim off foam.
How to Make
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Step 3: Add all the rest of the ingredients, except for the fresh herbs. Simmer until the rice is tender--another 10 to 15 minutes.
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Step 4: When ready to serve, remove the soup from the heat, stir in the fresh chopped herbs, cover, and let sit for 10 minutes.