Beef Soup (Kharcho) Recipe

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs. The beef is fall-apart tender and just melts in your mouth – delicious! All it needs is a thick slice of fresh crusty bread.

This beef stew also reheats really well and I was pleasantly surprised that my 1-year old loved it! This recipe also made a soup Kharcho lover out of my husband.

Kharcho is Georgian in origin but has been adopted and well loved by Ukrainians for many years. This recipe was loosely adapted from The New Ukrainian Cookbook.

OUR LATEST VIDEOS

Ingredients for Beef and Tomato Soup (Kharcho):

3 lb beef stew meat
3 tsp salt (I used fine sea salt)
4 Tbsp light olive oil (or any cooking oil), divided
1 medium onion, chopped
2 celery ribs, finely chopped
4 cups beef broth + 4 cup filtered water
28 oz can diced tomatoes
2 dry bay leaves

1 tsp ground coriander seeds
1 tsp smoked paprika
2 garlic cloves, pressed
1/2 cup uncooked white rice (I used Jasmine)
2 Tbsp fresh lemon juice (from 1 medium lemon)
1/4 cup fresh parsley, chopped, plus more to serve
1/4 cup fresh dill, chopped, plus more to serve

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

How to Make Beef Soup (Kharcho):

1. Sprinkle meat with 3 tsp salt and stir. Heat a dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides (don’t worry about cooking it through). Remove from pot and set aside.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

2. Add chopped onion and celery with more oil as needed. Saute 5 minutes until softened.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

3. Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

4. Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 minutes or until rice is tender.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

5. Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 minutes before serving. Season to taste with salt and pepper if needed and serve with more fresh herbs as desired.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

Beef Soup (Kharcho)

5 from 36 votes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $14-$19

Ingredients

  • 3 lb beef stew meat
  • 3 tsp salt
  • 4 Tbsp light olive oil or any cooking oil, divided
  • 1 medium onion chopped
  • 2 celery ribs finely chopped
  • 4 cups beef broth + 4 cup filtered water
  • 28 oz can diced tomatoes
  • 2 dry bay leaves
  • 1 tsp ground coriander seeds
  • 1 tsp smoked paprika
  • 2 garlic cloves pressed
  • 1/2 cup uncooked white rice I used Jasmine
  • 2 Tbsp fresh lemon juice from 1 medium lemon
  • 1/4 cup fresh parsley chopped, plus more to serve
  • 1/4 cup fresh dill chopped, plus more to serve

Instructions

  1. Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
  2. Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
  3. Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
  4. Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
  5. Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

Beef Soup Kharcho: a hearty beef and tomato soup with a unique spice blend and plenty of fresh herbs. The tender beef in this beef soup melts in your mouth.

Read comments/reviewsAdd comment/review

  • Yuri
    April 18, 2018

    This was so delicious. My whole family loved it. I used my trusty pressure cooker to cook the meat and saved a couple of hours. Also I used basmati instead of jasmine rice. Thanks Natasha! Reply

    • Natasha's Kitchen
      April 18, 2018

      You’re welcome Yuri! I’m glad your family enjoys the recipe as much as mine does. Thanks for sharing your excellent review! Reply

  • JD
    March 31, 2018

    My wife and I are traveling to Tbilisi next weekend for our first trip to Georgia so I thought I’d give us a little preview and make some kharcho. What a fantastic recipe. With every bite you can close your eyes and taste every element – tangy lemon, herbal dill, smoky paprika, peppery parsley all wrapped around the rich beef and tomato base. Thank you and keep the recipes coming! Reply

    • Natasha's Kitchen
      March 31, 2018

      I’m happy to hear how much you enjoy the flavors of this recipe. Thank YOU for sharing your fantastic review! Reply

  • Ana
    March 17, 2018

    Hi Natasha, thank you so much for all these amazing recipes. You are THE BEST!!

    have you tried to do this again now you have an Instant pot? If yes, would you share your settings please?

    Thank you
    Ana Reply

    • Natasha
      natashaskitchen
      March 17, 2018

      Hi Ana, I haven’t tried this one in an instant pot, but I think it might be worth a test! I’ll add it to my list and if I come up with a great instant pot version, I’ll let you know. If you beat me to it, let me know how it goes! 🙂 Reply

  • Veena Grandhi
    March 14, 2018

    Natasha, can I substitute chicken? Reply

    • Natasha
      natashaskitchen
      March 14, 2018

      Hi Veena, I haven’t tried that substitution but if you do try, I think chicken thighs (dark meat) would work better than chicken breast. Reply

  • Diana Svistun
    March 13, 2018

    Ooo my what can I say except WOW WOW WOW!!!! This taste amazing. So yummy 😋. The only thing I did different was I added carrots and kidney beans. I think it’s safe to say that this is the best soup I ever tried! Thank you so much for all your hard work and god bless. Reply

    • Natasha's Kitchen
      March 13, 2018

      My pleasure Diana! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review! Reply

  • Mary Mello
    February 13, 2018

    This soup was amazingly delicious and easy to make. The flavors were such an interesting blend and the meat, as you said, melts in your mouth. Thanks for this wonderful recipe! Reply

    • Natasha's Kitchen
      February 13, 2018

      You’re welcome Mary! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • FLORENCE A KASSAY
    February 8, 2018

    How do i print this recipe? Beef soup Kharcho Reply

  • Alicja
    February 7, 2018

    Can you use brown rice for this recipe? Reply

    • Natasha
      natashaskitchen
      February 8, 2018

      Hi Alicja, I haven’t tested it with brown rice, but if I did, I would add it while the meat is cooking since that is a lengthy cooking time and brown rice takes almost 3 times longer to cook than white rice. With some modifications, I think you could make it work, I just haven’t tested it that way to give you specific instructions. Reply

  • Janine
    January 28, 2018

    This soup is amazing, better than I thought. I am not a huge meat fan and I love it. I made the recipe for my meat loving peeps. The quantities/ratios is great just added slightly more rice. I am wondering if it okay to freeze this soup with rice in it? It makes a lot. Oh calculated calories it is around 400 for 2 cups. Reply

    • Natasha
      natashaskitchen
      January 29, 2018

      Hi Janine, thank you for the wonderful review! I’m so happy you love the recipe :). I haven’t tried freezing this soup but I think it would work well to freeze with rice in it. Reply

  • Janine
    January 28, 2018

    Is it okay to freeze this soup or should I freeze it without rice? Not sure if cooking the rice in the soup is kind of essential. It is cooking right now I haven’t tasted it yet but it smells great. I will add a review later Reply

  • Daria
    January 10, 2018

    Thank you for that wonderful recipe. My husband and I loved it. I added a little bit of cayenne pepper to the soup at the end so it was spicy. I will absolutely make it again. Maybe I will try it with lamb next time! Reply

    • Natasha's Kitchen
      January 10, 2018

      You’re welcome Daria! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review! Reply

  • Lorrie Huggins
    January 4, 2018

    My husband and I loved this recipe. We doubled the rice and added a dollop of sour cream to the finished product. Delicious. Reply

    • Natasha's Kitchen
      January 4, 2018

      I’m glad you both enjoy the recipe Lorrie! Thanks for sharing! Reply

  • Shana
    December 12, 2017

    I found your website through Pinterest and i’m so glad I did. This dish was really wonderful. My husband was gushing over how soft the meat was and enjoyed the dill seasoning. I look forward to trying more of your recipes. But this one will be made again and again. Thank you!! Reply

    • Natasha's Kitchen
      December 12, 2017

      You’re welcome Shana! I’m happy to hear how much you both enjoy the recipe! Thanks for following and sharing your wonderful review! Reply

  • Kapitan
    December 11, 2017

    Perfect recipe and I really like it. I just would like to suggest couple more ingredients. First substitute beef with lamb and when you fry it add one cup of red dry wine. Also add crashed walnuts about 1/2 cup and of course half bunch of cilantro. Almost all Georgian recipes go with cilantro. Reply

    • Natasha's Kitchen
      December 11, 2017

      I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers! Reply

  • Marina
    December 8, 2017

    Just finished a big ol’ bowl of kharcho and I am completely smitten!
    I tried kharcho as a child once and I remember hating it. Fortunately I got older and wiser since then:)
    I didn’t add any coriander, replaced smoked paprika (since I don’t like the taste of it) with sweet paprika, and omitted the lemon juice completely, which would have made it too sour for my taste. I also poured in 8 cups of homemade beef bone stock and made it in the Instant Pot. I think it was perfectly delicious and so comforting on a cold winter’s night!
    Thank you for sharing and I hope to see Instant Pot recipes on your blog in the near future! Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      I love that you made this in the instant pot!! What settings did you use on the pot? Reply

      • Marina
        December 9, 2017

        I browned the meat right in it using the sauté button, then deglazed the pot with onions and celery, added the meat back in and everything else you wrote in step 3 and set it on “manual” 30 minutes. I suppose I could have used the “soup” function, I’m just so used to using “manual” I forget I have other buttons on the pot:)
        Fifteen minutes after it beeped, I released the pressure, added the rest of the ingredients and once again, set it on “manual” for 10 more minutes, and that’s that! I love how anything you cook in the IP stays whole and doesn’t fall apart.
        You mentioned in another post that you planned on getting this magical appliance – have you gotten it yet? I know you’re just going to love it! My recent fav is steel cut oats in the IP, I have those for breakfast a few times a week!:) Reply

        • Natasha
          natashaskitchen
          December 9, 2017

          Marina, thanks for sharing that with me. There is a big box under Christmas tree so I have a feeling my husband got one for me 👏🏻. We make steel cut oats few times a week and it takes 30 min every time so IP should speed up the cooking time. Reply

        • Christine
          February 12, 2018

          I am assuming you are talking about a Pressure Cooker? So are you saying that instead of 1 1/2 hours to cook it took 20 minutes? Reply

        • Carol
          March 14, 2018

          What size pressure cooker? Reply

  • Cindy
    December 7, 2017

    Have you made this with dry dill and if so was it lots different? I know fresh herbs can’t be beat, just wondering if it’s a must to use fresh to keep the integrity of the recipe. Reply

    • Natasha
      natashaskitchen
      December 7, 2017

      Hi Cindy, I think dried dill would still be ok even though I do love the flavor of fresh. If you do substitute, keep in mind you only need about 1/3 of dried dill versus fresh dill. I would start with 2 to 3 teaspoons and add more to taste. Also, I would not recommend garnishing at the end with dried dill since dried dill needs some time to soften and release it’s flavor. Reply

  • Irina K
    November 27, 2017

    Can I use fresh tomatoes instead of canned? Reply

    • Natasha
      natashaskitchen
      November 27, 2017

      Hi Irina, I haven’t tried that substitutution. I think it would be worth an experiment but keep in mind the canned tomatoes also add juice and flavor from the juice. If experimenting, I would probably blanch and peel the tomatoes before dicing and adding them. Reply

  • Nicole
    November 19, 2017

    I’ve never tried Kharcho before, so I don’t have anything to compare this to, but I made it just the way you said and it was delicious! Thank you! Reply

    • Natasha's Kitchen
      November 20, 2017

      You’re welcome Nicole! I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Jay
    November 12, 2017

    I’m a giant kharcho fan and can’t tell you how happy I am that this surprisingly easy recipe turned out so delicious. Thank you very much Natasha. Reply

    • Natasha's Kitchen
      November 13, 2017

      You’re welcome Jay! I’m so glad you enjoy the recipe! Thanks for sharing! Reply

  • Elena
    November 2, 2017

    Used to make this soup with lamb rather than beef, as it is of Mid-Eastern origins, I believe. Lamb enriches it’s taste, but you might consider adding a bit more of garlic. And serve with black kalamata olives in the bowl 🙂 Reply

    • Natasha's Kitchen
      November 2, 2017

      Thanks for sharing your great tips with other readers Elena! Reply

  • Ildi
    September 22, 2017

    Just finished it.
    It’s really good 🙂
    Instead of rice , I’ve put barley 😛
    Thank you again for saving from “what do I cook today?!” Reply

    • Natasha's Kitchen
      September 22, 2017

      You’re welcome Ildi! Thanks for following and sharing your great review! 🙂 Reply

  • Irina
    September 18, 2017

    I cooked it for the first time and it was so good, i couldn’t stop eating it! 🙂 Reply

    • Natasha's Kitchen
      September 18, 2017

      Awesome, I’m glad you love it! Thanks for sharing Irina! 🙂 Reply

  • Liliya
    June 20, 2017

    Made this soup second time already. So delicious. I do add 1/2 cup more rice and 1 1/2 more cup of water because my husband loves it so much so that way I get a little more quantity of this soup. I did omit lemon this time since it tastes a little more sour the next day.
    But otherwise such a tasty soup. I used to look at this soup and it looked ok to me but i kept going to this recipe and decided to give it a try. I’m so glad I did. Now I’ll be making this soup very often. Reply

    • Natasha's Kitchen
      June 21, 2017

      That’s great! I’m glad you enjoy it! Thanks for sharing your review and tips for other readers! Reply

  • Brandon J. Li
    June 8, 2017

    We’ve made this 3 times now and they were all just outstanding. The 1st time we followed the original recipe and used rice. The 2nd time using barley and lastly with buckwheat groats (kasha). Loved all 3 versions and your recipe reminds me in many ways of my Grandma Wallace’s Scot Broth which has been a favorite since I was in my highchair. Bottom line is this recipe is a Total Keeper and thank you for it. In fact I’d give it 10 Stars fi I could 🙂 Reply

    • Natasha's Kitchen
      June 8, 2017

      10 STARS! That’s awesome! I’m so happy you love the recipe! Thanks for sharing your fantastic review Brandon! 😀 Reply

  • Axel
    May 6, 2017

    Just made this soup tonite. Absolutely delicious !! Just added 1/4 cup more rice. It tasted excellent.
    Just one thing : 3 Tsp of salt might be a little heavy for people who must not have salt in their food.
    Thank you, I can’t wait to finish it tomorrow !! Reply

    • Natasha's Kitchen
      May 6, 2017

      You’re welcome Axel! i’m happy to hear you enjoy the recipe! Thanks for sharing your suggestion! Reply

  • Valentina
    April 4, 2017

    Eating this as I type. Very yummy. I also added shredded carrots to the celery and onion and then some potatoes along with the rice since I have kiddos and wanted it more hearty. Reply

    • Natasha's Kitchen
      April 4, 2017

      Yum! That sounds great! Thanks for sharing Valentina 😀 Reply

  • Kelly
    February 28, 2017

    Hi Natasha,
    I was wondering if I could replace the rice with buckwheat? Thanks so much for the delicious looking recipe! Reply

    • Natasha
      natashaskitchen
      February 28, 2017

      Hi Kelly, I haven’t tried it that way but I think it could work. You would want to rinse it first and maybe add a little less so the flavor doesn’t overwhelm the soup. Buckwheat adds a nutty flavor and expands a little more than rice. Reply

  • Juana
    February 11, 2017

    Hi! Not sure if this was asked already, but do you rinse the rice before adding? Thanks! Can’t wait for it to finish cooking to try it. 😋 Reply

    • Natasha
      natashaskitchen
      February 11, 2017

      Hi Juana, I did not rinse it for this recipe. You can rinse if you prefer, but the soup will be just slightly thinner since the starch on the rice makes the soup a little thicker. Reply

  • Olya
    February 10, 2017

    Thank you sooo much for this recipe! My whole family loves it, its my 5th time making it 🙂 Reply

    • Natasha's Kitchen
      February 11, 2017

      That’s great to hear! I’m glad your family enjoys it as much as mine does! 🙂 Reply

  • Samuel
    January 23, 2017

    Hi, Natasha, Thank you for sharing this delicious food recipe, I am going to make it for a Ukrainian friend. May I ask is rice necessary? This guy is not a rice lover. And what can be the replacement of rice? Or the soup will be watery. Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Samuel, the rice is pretty classic to this soup, but I do think the soup would still work without it. You could try bulking it up with potatoes or something else. There will be substantially more liquid without rice since the rice absorbs a good amount. Enjoy! 🙂 Reply

  • Eliza
    December 24, 2016

    My sister and I made this tonight for dinner and it was absolutely delicious! Super easy to make as well. I’ll definitely be making it again soon 🙂 Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Eliza, thank you for such a nice review, looks like you found a new favorite soup recipe 😬. Reply

  • Karina
    November 28, 2016

    I used whole coriander seeds, realized the recipe called for ground AFTER I added them. Will that be an issue? I’ve never used coriander before. Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Karina, the taste will be fine, but you will have coriander seeds floating in your soup. You can spoon them out in the end if the texture of them bothers you 🙂 Reply

    • Karina
      November 28, 2016

      Soup is done and tastes great. Not quit my mama’s Georgian harcho but definitely close enough to remind me of my mom’s cooking. As always, keep doing what you’re doing and thank you for sharing your wonderful recipes. Reply

      • Natasha
        natashaskitchen
        November 28, 2016

        I”m so happy you liked it!! Thank you for your wonderful review 🙂 Reply

  • Lydia Bryans
    November 23, 2016

    I have made this a couple of times. It is delicious! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Lydia, thank you for the nice review, I’m glad to hear that 😁. Reply

  • Lee
    November 19, 2016

    I was really looking forward to this soup as it sounded divine. I made it and it had a rich flavor, but was sour. Is it supposed to be bitter? No one has mentioned that in the comments thus far. Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Hi Lee, it definitley should not have been bitter – there isn’t anything in the ingredients that would cause it to be bitter. Did you change any of the ingredients? I would suspect maybe one of your ingredients was not fresh? Did you maybe use a different kind of tomato product? Reply

      • Lee
        November 20, 2016

        I think it was the lemon juice. It’s ok, maybe my taste buds are more sensitive to sour tastes. Everyone else here seemed to enjoy it. Reply

        • Lynn
          December 12, 2016

          I read your comment about the bitter aftertaste and was puzzled about what might the cause of that…….until I had the same experience! After some reading and experimentation (same result with a beef barley soup), I am pretty convinced that the most likely problem is the garlic. Onto a new batch with new garlic! Reply

          • Natasha
            natashaskitchen
            December 12, 2016

            That really could be it if the garlic is old. Thank you for sharing that with us!! I have found that old garlic (especially when it starts getting green in the center with the stem starting to grow), also starts tasting a little bitter.

  • Tina
    September 29, 2016

    This looks and sounds so yummy! Im just wondering, wouldn’t the vegetables get mushy if they are being boiled for 1.5 hours with the meat in broth? I would imagine that they would become too soft? Is this the case? Please advise as i would like to make this soup very soon Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      Hi Tina, the soup does not get mushy if cooked as directed. The vegetables that stew for a long time are the ones you want to get soft and meld with the soup but they never get mushy. I hope you love it! 🙂 Reply

  • Alexandra
    June 22, 2016

    Made this recipe last night and it turned out amazing, very easy to make and such a cosy bowl of soup! Reply

    • Natasha
      natashaskitchen
      June 22, 2016

      I’m so glad you liked it! 🙂 Thanks for the awesome review! Reply

  • Yana
    May 24, 2016

    Love this rice soup recipe! Yum! I made it twice already, and will definitely make it again! Kids love this soup as well. 😋 To make it even more healthy I add carrots😀 Reply

    • Natasha
      natashaskitchen
      May 24, 2016

      To be honest, I was surprised when my 1-year old loved it! Your idea to add carrots is great! Thank you for sharing 🙂 Reply

  • rambo
    May 11, 2016

    I made this dish and turned it into a cottage pie here is my recipe. If you want to try it you can make any changes that you want.

    cottage pie

    Ingredients

    ground pork 1 pound
    Simply potato sour cream chive 1 container
    frozen peas and carrots 1 bag
    onion pre cut 1 pack
    sunflower oil 2 tbsp.
    tomato paste 3 tbsp.
    paprika 1 tsp.
    coriander 3/4 tsp.
    garlic paste 2 tsp.
    lemon 1
    chicken stock 2 cups
    Worcestershire sauce 2 tbsp.
    salt 2 tsp.

    Directions

    1. Add sunflower oil to pan cook pork, onion and frozen peas and carrots.

    2. Stir in tomato paste, garlic, Worcestershire, paprika and coriander simmer
    for 5 minutes.

    3. Add chicken broth and lemon juice mix together on medium heat cook until most of the
    liquid is absorbed.

    4. Put meat mixture in a cake pan and put potatoes on top bake at 350 degrees for 30 minutes. Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      Hi and thank you so much for sharing that with us! Do you think a seasoned mashed potato mixture would work well on top instead of the simply potato product? I’m not familiar with that product. Thanks again. You’re awesome!! 🙂 Reply

      • rambo
        May 12, 2016

        Yes it would it I just use premade mash
        potato to be lazy. Reply

        • Natasha
          natashaskitchen
          May 12, 2016

          I do love a good shortcut. No judgments here! lol. Reply

    • inna
      September 19, 2017

      This sounds good. can you maybe post a pic of how it looks next time you make it? and does it actually taste close to this soup? I assume its a casserole like look?
      Thanks for sharing. Reply

  • irina
    May 4, 2016

    Sounds delish, planning to give it a try this weekend.
    Natasha, is there a specific reason to use dutch oven for this soup? Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Irina, you can use a heavy-bottomed soup pot (or any good quality soup pot). I love using the dutch oven because I can saute the meat and make all of the soup in one pot. Reply

      • irina
        June 1, 2016

        I ended up making the same twice in a row! Super yummy, my son (very picky eater and won’t eat soups in general) demanded another pot soon after we run out of the first. Amazing – simple and so flavorful. Definitely a keeper! Thank you for the great recipe and a wonderful site, Natasha! Keep up the great work – you’re an inspiration for me when I crave food from childhood. Reply

        • Natasha
          natashaskitchen
          June 1, 2016

          Irina I’m so happy to hear that! That’s the best when picky eaters love what we Mama’s make for them 🙂 Reply

  • Yelena
    May 1, 2016

    Hi, Natasha

    My family and I love xarcho and I tried different recipes over the years. Yours is very good, I just don’t think we liked the paprika in it. In my opinion the key to good xarcho is base (boullion) and spices. in my recipe I make my own boulion with either beef or lamb bones (whatever I have in a fridge), onion, celery, carrots, cilantro, parsley,salt, bay leaves, and leave it on very slow boil for at least 3 hrs.
    Chop lots of parsley, cilantro and dill, mix it with chopped garlic and set aside.
    Then in a pot I warm a little rendered fat and add chopped onions, after a few minutes I add a little boullion and mix it until boullion evaporates. Then I add tomatoes (either chopped or a sauce), spices (I usually add coriander, cumin, thyme, xmeli-suneli) again a little boullion and mix it for 5-7 minutes or until you think zajarka is ready. Now I add meat from the boullion and pour boullion (trough fine mesh) into the pot. Bring soup to boil, and add very well rinsed rice. Turn temp to low, cover and simmer for about 10-15 minutes or until rice is almost ready (it should be tiny bit hard). Last step is to add greens with garlic, adjust salt, turn heat off and leave it covered. It actually tastes betters the next day, but that is true for almost all soups 🙂 Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      Thank you so much for sharing your method! It sounds so tasty the way you described it! I agree, soups do tend to taste better the next day after the flavors have had a chance to meld. Thanks again! 🙂 Reply

  • Alina
    April 22, 2016

    Wow This. is. Good! I didn’t realize that I needed a 28oz can of diced tomatoes so I chopped up some fire roasted bell peppers from TJ instead, and it is DELICIOUS! definitely going to make this more often! Thank you for posting this recipe! Reply

    • Natasha
      natashaskitchen
      April 22, 2016

      My goodness that addition of fire roasted bell peppers sounds amazing!!! Thanks for sharing that. I just finished reading your comment to my husband. Now we have to add that to our Trader Jo’s list!! 🙂 Reply

  • Wernich
    April 10, 2016

    this is a really nice soup (saying “nice soup” is kind of redundant). i’m a big fan of soup and this one came out quite good, so we’re very happy with it. definitely saving the recipe for future use… after trying out your other soups. 🙂

    my wife is (south african) indian, so we substituted the paprika with masala and because we only had brown rice we used that instead.

    took ages to get done, but it was well worth the wait.

    thanks for the recipe! 😉 Reply

    • Natasha
      natashaskitchen
      April 10, 2016

      I’m so happy you enjoyed it! I love the idea of adding masala and brown rice. I can just imagine how much flavor and texture that would add. Yum! Reply

      • Wernich
        April 11, 2016

        having it now for lunch at work and i swear it tastes better today. brought some in another container to share with the guys at the office… but i’m thinking i might not share… 😀 Reply

        • Natasha
          natashaskitchen
          April 11, 2016

          I’m so happy you liked it! I don’t blame you about not sharing! 😉 Reply

  • Dena
    April 5, 2016

    Natasha this was so delicious!! Thank you for another great recipe. I don’t know what I would do without you and your blog! Thank you! Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Thank you so much for your sweet comment and awesome review! 🙂 Reply

  • Mary
    April 2, 2016

    This soup looks so delicious. Such simple ingredients for such a superb dish. Pinned. Thanks for sharing. Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      You’re awesome! Thank you so much for pinning and sharing 🙂 Reply

  • April 2, 2016

    This soup sounds wonderful Natasha. Thank you Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      Thank you Liz, you must give it a try 😀. Reply

  • Anna
    March 31, 2016

    This was sooo delicious !!!!!!! Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Anna, I’m so happy you liked it!! 🙂 Thank you for the awesome review 🙂 Reply

  • Maria
    March 31, 2016

    I made this tonight but I used “hot paprika” and it smells so weird and bad to me (definitely not like my grandma makes) I wonder if I used the wrong paprika or something. I made a huge batch to last like 3 days and I was looking forward to it so much and now every dinner is going to be meh. Next week I’ll make it again but without any paprika at all 🙂 I don’t think my grandma uses paprika in it, or in much of her cooking anyway. This recipe is great though! And despite the paprika problem it does taste nice. Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      That could be. Some people prefer this soup even spicier so I would think the hot paprika would be ok. That’s odd that it smells weird – is your paprika fresh? Reply

      • Maria
        April 4, 2016

        I have no idea if it’s fresh as my mother in law gave it to me on the day since I had none.. and she usually keeps things for everrr.. I’m making it tonight with no paprika, 🙂 Reply

  • March 31, 2016

    Natasha…I grew up with my mom making this soup for me…I LOVE IT!!! It’s been on my list to make forever for the blog 🙂 Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Hi Mila! Did she do anything differently? Every family makes theirs a little differently. I’m curious! Reply

  • March 31, 2016

    Oh I’ve been wanting to make this soup for ever!! It’s been decades since I’ve had in Georgia as a little girl and it was SPICY!! It was a bit of a shock for my little uninitiated tastebuds but not for long, they adjusted and fell in love. I am going to make it very, very soon!! Thank you for posting the recipe, Natasha. Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Mine’s spicy but not super spicy. My 1-year old daughter loved it! You can definitely add more spice to your liking 😉 Reply

  • This Beef Soup looks so delicious! I am drooling, I better make this soon caus it looks amazing, pinning to my Soup Recipe Board. Yumm! Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Thank you so much for pinning. You’re awesome! 🙂 Reply

  • Sunny
    March 30, 2016

    We love soup kharcho! My mother in law taught me to make it with the addition of cilantro and tiny pieces of walnuts. The cilantro gives it a very different taste that we love! Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      I haven’t tried it with cilantro but we sure love the stuff. I’ll have to try that next time. Thanks for sharing your version! 🙂 Reply

  • Olga
    March 30, 2016

    On the subject of the soup. My husband loves it and he is a super picky eater and American so Russian food to him is like eating squid for me (which is sometimes very good) he adored it. Now off the subject a little. I was watching a tv show called Young & Hungry and your website came up (she said that she made so much food from your website that you should get paid for it!) I was so excited I freaked out a little bit. Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      Ha ha you freaked out a little bit? I freaked out alot a bit! lol. Thank you so much Olga for your support 🙂 It really means alot to me 🙂 Reply

      • Olga
        March 30, 2016

        My mom taught me hot o cook a little bit I was stubborn but when I got married I realized I should make him happy and I found your website and ever since then your recipes are all I make him! Thank you so much!! You are an amazing chef and amazing mom/wife!! “Role model” Reply

        • Natasha
          natashaskitchen
          March 30, 2016

          Thank you so much for your thoughtful comment. It really means a lot to me. 🙂 I’m so happy to hear you find our blog helpful 🙂 Reply

  • Vika
    March 30, 2016

    This was the most delicious thing I tried! EVER😋 Reply

    • Natasha
      natashaskitchen
      March 30, 2016

      Awww thank you Vika! Your comment brought a big ‘ol grin to my face this morning. Thank you for the great review 🙂 Reply

  • March 29, 2016

    I’ve never heard the word Kharcho, but I’ve definitely had soup like this growing up, and regularly make something similar, it’s such a great comfort food isn’t it?

    The pictures look so good, they are making my mouth water and I can practically taste the soup from looking at my computer screen!

    What’s the ** by the Jasmine rice for? I couldn’t find a footnote anywhere for that. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Oh sorry those stars were meant to be removed. Thanks for pointing that out!! 🙂 Reply

  • Oksana
    March 29, 2016

    Hi. This stew looks so delicious. I can’t eat beef though, I know it won’t have the same taste, but do you think it will be still ok to make it with either pork or chicken? Thanks Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      Hi Oksana, I haven’t tried it that way but I do think if you substitute, pork would provide more flavor than chicken. Let me know how you like it with pork. I’m curious! 🙂 Reply

      • Oksana Kasko
        April 12, 2016

        Hi again.
        I finally made this stew, using pork since I can’t do beef, and I also substituted the beef broth, and used the chicken broth. It turned out really yummy. And I didn’t have any coriander on hand, but I read up on it and used cilantro instead.
        I will make this stew again for sure. Reply

        • Natasha
          natashaskitchen
          April 13, 2016

          I’m so glad you liked it! Thanks for the great review. Using cilantro is a great substitute because coriander is the seed of cilantro 🙂 Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.