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.
Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
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.
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.
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.
Nutrition Facts
Beef Soup (Kharcho)
Amount per Serving
Calories
253
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
70
mg
23
%
Sodium
1045
mg
45
%
Potassium
612
mg
17
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
27
g
54
%
Vitamin A
370
IU
7
%
Vitamin C
11
mg
13
%
Calcium
60
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.