kharcho soup

ingredients:

Beef:
2 pounds beef (chuck or brisket, cut into chunks)
1 medium onion (finely chopped)
2 cloves garlic (minced)
1/2 cup uncooked white rice (rinsed)
2 large tomatoes (peeled and pureed)
2 tablespoons Tkemali sauce (or 1-2 tablespoons red wine vinegar)
2 bay leaves
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 cup fresh parsley (chopped)
1/4 cup fresh cilantro (chopped)
Salt and pepper to taste
4 cups beef broth
4 cups water
2 tablespoons olive oil

how to cook step by step

• Prepare the Beef:
• Heat olive oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides. Remove the beef and set aside.
• Cook the Vegetables:
• In the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
• Simmer the Soup:
• Return the beef to the pot. Add the pureed tomatoes, Tkemali sauce (or red wine vinegar), bay leaves, ground coriander, smoked paprika, beef broth, and water. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
• Add the Rice:
• Add the rinsed rice to the pot and cook for another 20 minutes, or until the rice is tender.
• Finish the Soup:
• Stir in the chopped parsley and cilantro. Season with salt and pepper to taste. Let the soup sit off the heat for about 10 minutes before serving.
• Serve:
• Serve hot, garnished with additional fresh herbs if desired.
• Enjoy your homemade Kharcho soup!