Kharcho Soup with Tomato Paste and Rice – Step-by-Step Recipe

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Every hostess has her own variation of Kharcho, and there is no single "correct" recipe. One good and time-tested option is Kharcho soup with tomato paste and rice. It turns out rich, aromatic, and with pleasant spicy notes. We'll tell you in detail how to prepare it!

Prep time: 2 hours.
Servings: 6.

Ingredients

• 600 g beef;
• 2.5 liters of water;
• 100 g round-grain rice;
• 2 onions;
• 2 tablespoons tomato paste;
• 3 cloves garlic;
• 3 tablespoons chopped cilantro;
• 50 g walnuts;
• 2 bay leaves;
• 1 teaspoon khmeli suneli;
• 1 teaspoon ground paprika;
• 1/2 teaspoon ground coriander;
• 1/2 teaspoon ground red pepper;
• 1 teaspoon salt;
• vegetable oil for frying.

Step-by-Step Recipe

1. Pour water over the beef, bring to a boil, skim off the foam, and cook for about 1 hour 20 minutes until tender. Then remove the meat, cut it into small pieces, and return it to the broth.
2. Finely chop the onion, press the garlic through a press, and chop the walnuts.
3. Fry the onion for 5-6 minutes in a heated pan with vegetable oil. Add the garlic, tomato paste, paprika, coriander, khmeli suneli, and cook for another 1 minute.
4. Rinse the rice and add it to the pot. After 10 minutes, add the sautéed vegetables, walnuts, bay leaves, ground red pepper, and salt.
5. Cook the soup for another 10-12 minutes until the rice is done. Before serving, sprinkle the Kharcho with chopped cilantro.