Beef Soup (Kharcho) Recipe (2024)

FAQs

How do I make my soup taste more beef? ›

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup.

I've struggled with tough beef in my soups, stews, and curries. So, I'm finally happy to say the trick to tender beef soup is to simmer it long enough, for about two and half to three hours and use beef chuck instead of stew meat. I trimmed the hard fat off the beef chuck and chopped it into mostly even size pieces.

Kharcho is a catch-all term for spicy Georgian beef stew. Though it hails from the Black Sea region of Mingrelia, today it's a staple across many former Soviet countries.

Final answer: The premier soup of Georgia is often considered to be khinkali or kharcho. Khinkali is more of a soup dumpling, while kharcho is a traditional soup made with walnuts, beef, rice, and various spices.

The best cut of meat for beef soup is either a chuck roast, chuck shoulder, chuck-eye roast or top chuck – with chuck roast being my personal favorite. These are the most tender cuts.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.

Tea contains tannins, which are a natural tenderiser. Method: Make 1-2 cups of strong black tea, allow it to cool, and then immerse the beef in the liquid for up to 24 hours. The longer you leave the beef to marinade, the more tender it will be.

My rule of thumb is 3 to 4 hours on a low simmer. You can dissolve a piece of beef tendon in that time which is about as big as your little finger and probably the toughest piece of the cow. This varies a bit depending on the cut and how much tendon/ligament is present in the roast.

Megrelian kharcho is a Georgian dish from the South Caucasus Mountains of Samegrelo Region, the historical homeland of the Mingrelian people. This region long remained isolated from the rest of Georgia, in part because of the distinct Mingrelian language which is still spoken in the community today.

How do you pronounce kharcho? ›

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.

Nutritional value of 100 g of product: proteins - 8.5 g, fats - 8 g, carbohydrates - 42 g, Energy value (caloric content) - 1170 kJ (280 kcal). Store at a temperature not exceeding 20 ° С and a relative humidity of not more than 75%.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

One of her personal chefs declared that the Queen had eaten jam pennies every single day of her life since she was five years old. The Queen had a favorite soup… Callaloo…a Carribean soup with callaloo leaves.

Chicken Noodle Soup is the most popular soup in America. More than 28% of consumers choose clam chowder as their favorite kind of soup. The global soup market size was valued at USD 16.1 billion in 2018. Vegetable soup is the second most popular soup in the U.S after chicken noodle soup.

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

Simmer with fresh herbs.

Bay leaves, thyme, rosemary, sage, lemongrass, and lime leaves are simple upgrades to store-bought stock. Also consider saving herb stems for quickly simmering in soup broth instead of using whole herbs.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.