Classic Kharcho soup with rice

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to cook kharcho soup? Measure out the required ingredients. I have the meat on the bone, but you can use the tenderloin. My rice is white and round. The set of spices is very important for this dish - take them all.

2. STEP 2

   

   Clean the meat of all excess, wash under running water and dry to remove excess moisture. If necessary, trim the meat off the bone as I did. You can cut it into medium-sized portions.

3. STEP 3

   

   Place the meat and bones in a saucepan (I have a pressure cooker). Add the whole peeled onion, celery stalk, allspice and salt. Pour in water and bring to a boil on the stove, skimming off the foam periodically. Cook over low heat for 1.5 hours (if you have a pressure cooker, cook for 50 minutes).

4. STEP 4

   

   Strain the finished broth so that it remains clean, without impurities.

5. STEP 5

   

   In a frying pan in vegetable oil, fry the boiled meat for 5 minutes, then pour 3 tablespoons of broth into the frying pan, cover the dish with a lid and simmer for 10 minutes over low heat.

6. STEP 6

   

   Pour boiling water over the tomatoes and remove the skin. Cut the tomato pulp into cubes and add to the meat. Simmer for another 10 minutes.

7. STEP 7

   

   Peel the garlic and pass through a press.

8. STEP 8

   

   Add the fried meat and vegetables to the pan with the broth. Place the pan on the stove and bring its contents to a boil. Cook for 5 minutes.

9. STEP 9

   

   Rinse the rice well and drain off excess water. Transfer the rice to the broth. Cook the soup for 10 minutes.

10. STEP 10

    

    Add spices, chili pepper and garlic to the soup. Cook for another 3 minutes and remove from heat. Let the soup steep under the lid for about 10 minutes. While the soup is steeping, wash and chop the herbs (dill, parsley, cilantro). Add fresh herbs to the pan or, better yet, divide them into plates just before serving. This will add a touch of freshness. Bon appetit!

Comments on the recipe

viktorina

30.09.2023

4.9

Really tasty soup. Kharcho can also be cooked with pork.

Evgenia

30.09.2023

4.5

Added to recipes! Thank you! Rich color! Variety of flavors!

Elena

30.09.2023

4.6

I have never made such a soup, it looks very beautiful and appetizing, I will definitely use your recipe, thank you!

Svetlana

30.09.2023

4.9

For the first time I prepared kharcho soup according to your recipe. I liked it, it turned out very tasty. Only I used pork instead of beef, since the first one was not available, but I think it turned out no less tasty. Thanks for the recipe.

Katerina

30.09.2023

4.7

I cooked kharcho with beef, lamb, and pork. It turned out to be tastier with lamb. I cooked it in a pressure cooker quickly and tasty.

Baby Cool Monkey

30.09.2023

4.7

I cooked it yesterday!!! It turned out great!! Only at the end I added a spoonful of tomato paste to the garlic and herbs for color. But this could not have been done! For meat, I had beef brisket on the bone, which added richness to the broth. Thanks for the recipe, so simple and delicious! I advise everyone!

Natalia M

30.09.2023

4.5

My husband loves Kharcho very much. There are no potatoes, but a lot of spicy things) I took the beef on the bone, cooked it whole, and then separated the meat from the bone. Of the entire list of ingredients, I didn't have celery. I added another spoonful of homemade tkemali and walnuts to the soup. I replaced the tomatoes with tomato paste for a richer color. This kharcho combines so many flavors and aromas! The beef on the bone added richness to the broth. It turned out very tasty, spicy and aromatic. Thanks for the recipe!