Spicy Georgian Beef Soup - Kharcho
Want a hearty soup that has a spicy – but not spicy hot – tang to feed a few this winter? Then try this traditional dish of Georgia. There they call it Kharcho which is pronounced ‘harcho’. It is exceptionally delicious and has a rich flavour thanks to a traditional spice mix called khmeli suneli. And stacks of fresh herbs. Use a cut of beef that has a good fat content like chuck, brisket or blade that delivers, flavour, tenderness and value. While technically a soup, the addition of rice and hot rye toast, makes it a filling main course perfect for Winter in Daylesford!
1.2 kg chuck, brisket or oyster blade, cut into bite-size chunks
2 medium onions, chopped finely
2 celery sticks, finely chopped
4 cups beef stock
4 cups water
2 can diced tomatoes
2 dry bay leaves
2 tbsp khmeli suneli spice mix (see below)
3 garlic cloves, crushed
½ cup white rice, thoroughly rinsed until water runs clear
2 tbsp red wine vinegar
1 cup fresh parsley, finely chopped, plus extra for serving
1 cup fresh coriander, finely chopped, plus extra for serving (can use dill if preferred)
salt
olive oil
thick slices of buttered rye bread (the caraway flavour of rye bread pairs perfectly with this soup)
Khmeli Suneli mix
(There are more complicated recipes available and you can find this spice mix is specialty stores but this is a really easy recipe that uses ingredients that are easily found in your pantry)
2 tsp ground coriander seeds
2 tsp dried basil
2 tsp dried marjoram
1 tsp hot paprika
Pinch saffron (3-4 threads)
Sprinkle meat liberally with salt. Heat a heavy-bottomed saucepan or Dutch oven over medium-high heat and add 2 tbsp oil. Once the oil is hot, add beef in small batches, making sure you don’t crowd the pan (or it will stew not brown). Brown each piece on all sides, remove and set aside.
Add onion and celery and saute over medium heat for about 5 min until softened.
Add canned tomatoes, stock, water, leaves and browned beef. Bring to a boil then reduce heat, cover and simmer for 1½ -2 hours or until beef is tender. Check seasoning.
Add spice mix, garlic, rinsed rice, vinegar, garlic, spice mix, and half of the parsley and coriander. Cover and simmer for 20 minutes or until rice is cooked.
Remove from heat and add the remaining ½ cup of parsley and coriander. Put the lid back on and set aside for a further 10 minutes before serving. Check seasoning again, garnish with fresh herbs and serve with a thick slice of buttered rye toast.
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Spicy Georgian Beef Soup - Kharcho
Ingredients
- 1.2 kg chuck, brisket or oyster blade, cut into bite-size chunks
- 2 medium onions, chopped finely
- 2 celery sticks, finely chopped
- 4 cups beef stock
- 4 cups water
- 2 can diced tomatoes
- 2 dry bay leaves
- 2 tbsp khmeli suneli spice mix (see below)
- 3 garlic cloves, crushed
- ½ cup white rice, thoroughly rinsed until water runs clear
- 2 tbsp red wine vinegar
- 1 cup fresh parsley, finely chopped, plus extra for serving
- 1 cup fresh coriander, finely chopped, plus extra for serving (can use dill if preferred)
- salt
- olive oil
- thick slices of buttered rye bread (the caraway flavour of rye bread pairs perfectly with this soup)
- There are more complicated recipes available and you can find this spice mix is specialty stores but this is a really easy recipe that uses ingredients that are easily found in your pantry.
- 2 tsp ground coriander seeds
- 2 tsp dried basil
- 2 tsp dried marjoram
- 1 tsp hot paprika
- Pinch saffron (3-4 threads)
Method
- Sprinkle meat liberally with salt. Heat a heavy-bottomed saucepan or Dutch oven over medium-high heat and add 2 tbsp oil. Once the oil is hot, add beef in small batches, making sure you don’t crowd the pan (or it will stew not brown). Brown each piece on all sides, remove and set aside.
- Add onion and celery and saute over medium heat for about 5 min until softened.
- Add canned tomatoes, stock, water, leaves and browned beef. Bring to a boil then reduce heat, cover and simmer for 1½ -2 hours or until beef is tender. Check seasoning.
- Add spice mix, garlic, rinsed rice, vinegar, garlic, spice mix, and half of the parsley and coriander. Cover and simmer for 20 minutes or until rice is cooked.
- Remove from heat and add the remaining ½ cup of parsley and coriander. Put the lid back on and set aside for a further 10 minutes before serving. Check seasoning again, garnish with fresh herbs and serve with a thick slice of buttered rye toast.
