Ingredients with Measurements:
- 1 lb. beef chuck, cut into small cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup uncooked rice
- 1 can diced tomatoes (14 oz.)
- 4 cups beef broth
- 2 tbsp. tomato paste
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 1/4 cup chopped fresh parsley
- 2 tbsp. fresh lemon juice
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Add the rice, diced tomatoes, beef broth, tomato paste, paprika, coriander, cumin, basil, thyme, salt, black pepper, and bay leaf to the pot.
6. Stir to combine and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes or until the rice is cooked and the beef is tender.
8. Remove the bay leaf and discard.
9. Stir in the chopped parsley and lemon juice.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 28g
- Protein: 28g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or lamb.
- White rice can be substituted with brown rice or barley.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots, celery, and bell peppers for extra flavor and nutrition.
- Use quinoa instead of rice for a gluten-free option.
- Add a dollop of sour cream or plain yogurt on top for a creamy texture.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot to add flavor to the soup.
- Adjust the seasoning to taste by adding more salt, pepper, or lemon juice if needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley, sour cream, or plain yogurt.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Kharcho is a traditional Georgian soup made with beef, rice, and a variety of spices.
Flavor profiles:
- Savory, tangy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Georgian