Kharcho: spicy beef and rice soup
A hearty and flavorful Georgian soup featuring tender beef, fluffy rice, and a rich broth spiced with aromatic herbs.
Instructions
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Make the Khmeli Suneli Spice Mix (Optional)
- In a mortar and pestle or spice grinder, combine dried coriander seeds, blue fenugreek seeds, and marigold petals. Grind to a powder. Alternatively, use pre-made khmeli suneli spice mix.
- Make the Khmeli Suneli Spice Mix (Optional)
- In a mortar and pestle or spice grinder, combine dried coriander seeds, blue fenugreek seeds, and marigold petals. Grind to a powder. Alternatively, use pre-made khmeli suneli spice mix.
- Brown the Beef
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Season beef stew meat, cut into bite-sized pieces, with salt and pepper. Add the beef to the hot oil and brown on all sides, about 5-7 minutes.
- Sauté the Onions and Garlic
- Transfer the browned beef to a plate. Add butter to the pot and melt it over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute, until fragrant.
- Deglaze the Pan and Add Tomatoes
- Pour in beef broth or water, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, undrained, and bring to a simmer.
- Simmer with Spices and Herbs
- Return the browned beef to the pot. Add the prepared khmeli suneli spice mix (or store-bought), bay leaf, and a pinch of dried red pepper flakes (adjust to your spice preference). Simmer for 30 minutes, or until the beef is tender.
- Cook the Rice
- In a separate pot, bring water or beef broth to a boil. Add rinsed white rice and a pinch of salt. Reduce heat, cover, and simmer for 15 minutes, or until the rice is cooked through and fluffy.
- Thicken the Soup (Optional)
- In a small bowl, whisk together tomato paste with a little bit of water to create a slurry. Gradually stir the slurry into the soup until it reaches your desired consistency. You can also add a teaspoon of cornstarch mixed with water for thickening.
- Assemble and Serve
- Stir the cooked rice into the soup pot. Remove the bay leaf. Taste and adjust seasonings with salt, pepper, and additional red pepper flakes if desired.
- Garnish with chopped fresh cilantro and parsley. Serve hot alongside crusty bread for a satisfying meal.
Recipe notes
- Khmeli suneli is a Georgian spice blend that typically includes coriander, fenugreek, marigold petals, blue fenugreek, cloves, cinnamon, and sometimes chilies. If unavailable, you can substitute with a mixture of ground coriander, turmeric, and paprika.
- For a richer flavored soup, use bone-in beef chuck roast instead of stew meat. However, increase the cooking time until the beef is very tender, falling off the bone.
- Adjust the amount of red pepper flakes to your desired spice level. You can also add a chopped fresh chili pepper for an extra kick.
- Chopped fresh tarragon can be used in place of, or in addition to, cilantro and parsley for a different flavor profile.
Ingredients
Scaled from 1 serving
Measurement system
For the Khmeli Suneli Spice Mix (Optional)
- 1 teaspoon dried coriander seeds
- 1 teaspoon blue fenugreek seeds
- 1 teaspoon dried marigold petals (or pre-made khmeli suneli spice mix)
For the Soup
- 2 tablespoons vegetable oil
- 1 pound beef stew meat, cut into bite-sized pieces
- Pinch of salt and pepper, to taste
- 1 tablespoon butter
- 1 chopped onion
- 2 cloves garlic, minced
- 1 cup beef broth or water
- 1 can diced tomatoes, undrained
- 1 prepared khmeli suneli spice mix (or store-bought, see recipe note)
- 1 bay leaf
- Pinch of dried red pepper flakes
- 1 cup white rice, rinsed
- 1 tablespoon tomato paste
- Water, for thinning tomato paste slurry (optional)
- 1 teaspoon cornstarch (optional)
- Chopped fresh cilantro and parsley, for garnish
- Crusty bread, for serving (optional)