Beef Soup Kharcho (Classic Version)
Servings 8 servings
Calories 358kcal
Ingredients
- 2 lbs beef (traditionally chuck or brisket)
- 2 medium onions (finely chopped)
- 1/2 cup rice (uncooked, rinsed in 5 waters)
- 2 large tomatoes (peeled and pureed in a blender)
- 2 Tbsp Tkemali sauce (or 1-2 Tbsp red wine vinegar)
- 8 twigs fresh parsley (2 whole, 6 finely chopped)
- 8 twigs fresh cilantro (2 whole, 6 finely chopped)
- 1 Tbsp khmeli-tsuneli spice mix (see notes)
- 2 cloves garlic (pressed)
- 2 red hot chili peppers (whole and undamaged)
- Kosher salt (to taste)
- Black pepper (to taste)
- More chopped parsley and cilantro for garnish when serving.
Instructions
- Cut beef chuck or brisket into bite size pieces, place in a large boiling pot, add 8-10 cups of water and bring to a boil. Remove scum, turn the heat to low, cover and simmer for 1 1/2 - 2 hours, until the meat is tender.
- After 1 1/2 - 2 hours, add the rinsed rice, chopped onions, two twigs of parsley and two twigs of cilantro. Continue simmering for another 20 more minutes.
- Add the finely chopped parsley and cilantro, pressed garlic, whole red hot chili peppers, spice mix, Tkemali sauce or red wine vinegar, pureed tomatoes, salt and pepper to taste, and continue cooking for another 15 minutes.
- Serve hot, garnished with more fresh chopped parsley and cilantro.
Notes
To make khmeli-suneli spice mix, combine equal parts (about a teaspoon) of ground coriander seeds, dried basil, dried marjoram, dried dill plus a small pinch or red hot pepper powder (about 2%) and one strand of saffron (about 1/10%). This is the basic version. To make the full version of the spice mix, simply add equal parts of fenugreek, bay leaf, mint, celery and parsley to the ingredients above.