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.

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)

5.0 from 30 reviews
Prep time:
Cook time:
Total time:
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:
Skill Level: Easy/ Medium
Cost To Make: $14-$19
Serving: Serves 6 (makes 12 cups of soup)

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
  • ½ cup uncooked white rice (I used Jasmine)
  • 2 Tbsp fresh lemon juice (from 1 medium lemon)
  • ¼ cup fresh parsley, chopped, plus more to serve
  • ¼ 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 1½ to 2 hours or until beef is tender.
  4. Add ½ 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 ¼ cup parsley and ¼ 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

  • 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

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