Kharcho Soup

Hello Everyone!!!

Today we will make a simple but very satisfying soup that I learn from our good Master, Captain Sergejs Saposnikovs. I have learned a lot of recipe from Capt. Sergejs to whom I can honestly say has a great passion for cooking and wide knowledge too. He likes to have soup for lunch every day, so he taught me some Russian soup such as Borscht soup, Schi soup, Solyanka soup, and Gorohobiy soup which I will try to share it with you all. But for now, we’ll start with Kharcho soup.

Kharcho or Harcho is a traditional Georgian soup made with beef and rice. I think this is their version of our Filipino Arrozcaldo. So it is very important to have a good soup stock for this soup. Every soup is the same story, if you want a nice soup you need to start with good soup stock. So let’s do it!

Kharcho Soup
Kharcho Soup – Photo by Nino Almendra

Now on with the cooking…

Kharcho Soup

Prep. time: 20 minutes

Cooking time: 3 hours

Difficulty: Very Easy

Makes; 6 liters

Good for 12 crew

You will need;

500 grams beef brisket, cut into small dice, seasoned with 1 tsp. salt and some ground black pepper

4 Tbsp. cooking oil

6 liters beef soup stock

250 grams uncooked rice

250 grams diced yellow onions

250 grams coarsely grated carrots

2 Tbsp. cooking oil

2 Tbsp. tomato paste

400 grams potatoes, peeled and cut into small dice

Salt and freshly ground black pepper to taste

Coriander leaves or Parsley to garnish

Note: I avoid using soft quality rice such as Jasmine Rice for this can easily burst and get mashed while cooking and the soup will have a porridge consistency. I normally use long grain rice by “Martin&Servera” of Sweden. You can also use Spanish Bomba rice or Italian Arborio rice.

Direction;

In a large soup pot, sear the seasoned beef in 4 Tbsp. of cooking oil until browned.

Add the soup stock, bring it to a boil. Cover the pot, transfer in medium heat and

simmer until beef is tender.(about 2 hours)

Pour the uncooked rice into the soup, cover until the rice is soft. Add the potatoes.

In a frying pan, sauté the onions and carrots in 2 Tbsp. of cooking oil until onions are translucent and carrots are soft. Add the tomato paste, stir until well blended. Add the sautéed onions and carrots into the simmering soup.

Season to taste with salt and freshly ground black pepper.

Garnished with parsley.

Enjoy your meal !!! 🙂

Here’s how I do it;

500 grams beef brisket, cut into small dice, seasoned with 1 tsp. salt and some ground black pepper

In a large soup pot, sear the seasoned beef in 4 Tbsp. of cooking oil until browned.

Add the soup stock, bring it to a boil. Cover the pot, transfer in medium heat and simmer until beef is tender. (about 2 hours) Pour the uncooked rice into the soup, cover until the rice is soft. Add the potatoes.

In a frying pan, sauté the onions and carrots in 2 Tbsp. of cooking oil until onions are translucent and carrots are soft. Add the tomato paste, stir until well blended. Add the sautéed onions and carrots into the simmering soup.

Season to taste with salt and freshly ground black pepper. Garnished with parsley.

Enjoy your meal !!! 🙂


Thanks a lot for spending your precious time on my blog and hope this recipe encourage you to try cooking some Kharcho Soup.


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