Beef Soup Kharcho Spices (Print Version)
# Ingredients:
→ Soup Base
01 -
2 dried bay leaves
02 -
800 g canned diced tomatoes, juice included
03 -
950 ml filtered water
04 -
950 ml beef broth
05 -
2 celery ribs, finely chopped
06 -
1 medium onion, chopped
07 -
4 tablespoons light olive oil, split
08 -
3 teaspoons fine sea salt
09 -
1.36 kg beef stew, cubed
→ Seasoning and Flavor
10 -
15 g fresh dill, chopped, and a bit extra to finish
11 -
15 g fresh flat-leaf parsley, chopped, plus more to top
12 -
2 tablespoons lemon juice, squeezed fresh
13 -
90 g raw jasmine rice
14 -
2 garlic cloves, crushed
15 -
1 teaspoon smoked paprika
16 -
1 teaspoon ground coriander
# Instructions:
01 -
Once you’re done cooking, take the pot off the stove. Toss in chopped parsley and dill. Lid on, let it sit for 10 minutes. Taste and toss in extra salt and pepper if it needs it. Scoop into bowls, sprinkle with more fresh herbs, and dig in while it’s warm.
02 -
Tip in the dry jasmine rice, give it a splash of lemon juice, add the smashed garlic, coriander, and paprika. Pop the lid on and let it cook another 20 minutes, until the rice is nice and soft.
03 -
Now, throw in the canned tomatoes with their juice, pour in the beef broth and water, drop in the bay leaves, and return the browned beef to your pot. Get it boiling, then drop the heat and put a lid on. Let it gently bubble for an hour and a half to two hours, until the meat falls apart easily with a fork.
04 -
In the same pot, pour in the rest of the oil. Chuck in the onion and celery and cook them over medium until they’re soft (about 5 minutes), stirring from time to time.
05 -
Sprinkle salt over the beef cubes and rub it in. Warm half the oil in a big Dutch oven on medium-high. Brown the beef all over in two rounds. Once it’s done, set the pieces aside.
# Notes:
01 -
If you want bolder taste, let the soup sit for a bit after it's off the heat so the herbs really blend in.