Pin it
Kharcho is a bowl of snug comfort—soft beef slow-cooked in a tangy tomato soup loaded up with toasty spices and bright fresh herbs. This old-school Georgian favorite is the kind of crowd-feeder that gets better the longer it sits and soaks up flavor.
The first time I tried making Kharcho the house was packed with the smell of simmering herbs and a hit of smoky paprika. Ever since then, I whip it up anytime I’ve got a table full of hungry friends.
Inviting Ingredients
- Fresh dill: Chopped up and tossed in at the end for a blast of classic aroma
- Fresh parsley: Dials up the brightness right before you serve
- Fresh lemon juice: Squeezes in a fresh zing that brightens every bite
- Uncooked white rice: Use jasmine or whatever you have—it thickens up everything so nicely
- Garlic cloves: Get the real fresh stuff for a bold garlicky punch
- Smoked paprika: Tosses in a gentle smoky depth for extra warmth
- Ground coriander seeds: Gives the broth a mellow earthiness you can really taste
- Dry bay leaves: Drops in some hidden herbal notes under it all
- Canned diced tomatoes: Adds tang, body, and a little kick to lighten things up
- Filtered water: Keeps the broth full-flavored but not too heavy
- Beef broth: Go for the richest one you can find for extra depth
- Celery ribs: Brings an extra bit of texture plus mild savory background
- Onion: Sauté for sweet softness that’s the start of all good soups
- Light olive oil or neutral oil: Best for browning beef and sautéing veggies
- Salt: Cranks up the deep beefy flavors
- Beef stew meat: Well-marbled makes it melt in your mouth when slow-cooked
Simple Step Guide
- Add Finishing Herbs
- Turn off the heat, heap in a load of chopped dill and parsley, then cover it up. Let it chill for about 10 minutes so the soup grabs that hit of fresh. Taste for salt and top with more herbs if you want.
- Mix in Rice and Spices
- Drop in garlic, lemon juice, ground coriander, uncooked rice, and smoked paprika. Cover the pot and simmer for about 20 minutes, just till the rice is fluffy and has soaked up the flavor.
- Let the Broth Bubble
- Pour in diced tomatoes (all the juices too), beef broth, and water. Stir in bay leaves and return the browned beef. Turn up the heat until boiling, then cover and simmer on low for at least 90 minutes. The beef will get super soft and the broth will be nice and hearty.
- Cook the Veggies
- With beef out, add more oil if the pot's dry. Toss in onions and celery, cook on medium till they're golden and soft (about 5 minutes). This is your soup starter for a flavor boost.
- Brown the Beef
- Sprinkle salt on your beef chunks and brown them in oil in a heavy pot, working in batches. Get them good and seared for max flavor.
Pin it
Dill is my favorite trick—the second you stir it in, the smell brings back sunny memories even on gray days. My grandma’s advice? Never skimp on the greens. She nailed it.
Easy Storage Ideas
Keep Kharcho in a container with a tight lid in the fridge—it stays good for four days. It actually stacks up more flavor by tomorrow! Want to save some for later? Freeze in batches and reheat gently on the stove, adding water if the soup’s too thick.
Swaps and Alternatives
If you’d like, you can swap in lamb for an even richer bowl. No jasmine rice? Any type of white rice is fine—just keep an eye on cook time. In a pinch, chicken broth will work, but beef really gives depth. Dried herbs are fine if you don’t have fresh—just use a bit less.
Serving Options
Serve piping hot and blast it with extra lemon. Top with more dill or parsley. Kharcho is awesome with crusty bread on the side, or even spooned over plain boiled potatoes if you want more comfort. Some folks swirl in sour cream for an extra creamy pop too.
Pin it
Kharcho’s Story
This soup comes straight from Georgia—the country, not the state! Every cook has their own spin, but it’s always about bold flavors, comfort, and sharing around the table. Kharcho shows up at family parties, daily lunches, and all the times you want to feel connected and cozy.
Frequently Asked Questions
- → Which beef is ideal for this?
Go with stew beef like brisket or chuck. Let it simmer low and slow so it's soft and full of flavor from the tomato sauce.
- → Can I swap out the rice?
Yep, swap in things like brown rice, barley, or bulgur. Just keep an eye on cooking times since some grains take longer.
- → What's the trick to not mushy rice?
Add your rice later—about 20 minutes to the end is plenty. That way it cooks through but still has bite.
- → Which fresh herbs give the best vibe?
Chop up parsley and dill for a bright pop at the end. Load extra herbs on when you serve for maximum flavor and color.
- → Can I make this ahead of time?
Definitely. Let it sit overnight in the fridge and you’ll find it tastes even better the next day.