Beef Kharcho Soup with Rice
An amazingly tasty first course for a hearty lunch. Beef kharcho soup with rice comes from traditional Georgian cuisine. It’s easy to make, yet will impress even the most refined gourmets. Give it a try yourself!
Updated : 11 December, 2025
Easy
About 30 min.
Ingredients
1 kilograms
Beef
2.5 liter
Water
120 grams
Rice
2 tablespoon
Tomato paste
4
Onions
2 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
1
Parsley root
1
Laurel leaf
50 grams
Walnut
1 teaspoon
Khmeli-suneli
125 milliliters
Pomegranate juice
to taste
Cilantro
to taste
Basil
1
Hot chili pepper
5
Garlic
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook classic beef kharcho soup with rice? Prepare all necessary ingredients. Use beef on the bone for the soup so that the broth turns out rich.
Step 2
Rinse the beef, put it into a pot with cold water and place on the stove. Cook for about 1.5 hours, occasionally skimming off the foam.
Step 3
Separate the meat from the bone and cut it into pieces. Pour a little broth over the meat and set aside.
Step 4
Put the broth back on the stove and bring it to a boil. Rinse the rice and add it to the boiling broth. Add the meat with its broth into the main pot, salt, cover with a lid and cook for 10 minutes over low heat. Stir in the tomato paste and mix.
Step 5
Heat a frying pan and pour in some vegetable oil. Add the onion and fry until lightly golden.
Step 6
Add the flour and, stirring constantly, fry for about 5 minutes. In the classic recipe, this is the moment when grated parsley root is added to kharcho. Since I didn’t have any, I skipped this step. Add the sautéed mixture to the broth, put in the bay leaf and add pepper.
Step 7
Finely chop the walnuts. Add them to the broth and simmer over low heat for 5 minutes. Then pour pomegranate juice into the soup and add khmeli-suneli. Let it cook over low heat for another 5 minutes. Add more salt if needed.
Step 8
Finely chop the basil, cilantro and hot pepper. Press the garlic through a garlic press. Remove the soup from the heat, add the herbs, garlic and pepper. Cover with a lid and wrap the pot in a towel for 10 minutes.
Step 9
The kharcho soup is ready. Ladle into bowls and serve. Enjoy your meal!
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