Kharcho (pronounced harcho) is a substantial beef soup with a superb blend of spices and plenty of fresh herbs in a tomato broth.
- 3 lb of beef stew meat
- 4 cup beef broth + 4 cups perfectly filtered water
- 3 teaspoons of salt
- 1 tsp paprika (smoked)
- 2 celery ribs, finely chopped 1 medium onion, chopped
- 28 oz chopped tomatoes in a can
- 2 bay leaves (dried)
- 1 teaspoon coriander seeds, ground
- 4 tablespoons light olive oil (or any other cooking oil) split
- 1 medium lemon, 2 tbsp fresh lemon juice
- 2 squeezed garlic cloves
- 1/2 cup white rice, uncooked Jasmine was my choice.
- 1/4 cup chopped fresh dill, plus extra to serve
- 1/4 cup chopped fresh parsley, plus extra to serve
- Sprinkle the meat with 3 small spoons of salt and stir. Heat the Dutch oven or soup bowl on medium/high fire and add 2 large tablespoons of oil. Once in the hot oil, add beef in two batches, suiting till red on all sides. Raise the pot and step aside. Don’t worry about cooking it.
- Add the chopped onions and celery with more oil as needed. Fry 5 minutes to ease.
- Add canned tomatoes with their juice, 4 gravy cups, 4 water cups, 2 bay leaves, and brown beef. The mix is boiled, the heat eased, covered, and left on a light fire for one and a half to two hours or until the beef is fresh.
- Add 1/2 white rice cup, 2 large lemon juice, 2 garlic lobes, 1 small tablespoon, 1 small tablespoon of paprika. The mix is covered and left on a light fire for 20 minutes or until the rice matures.
- Lift the fire and add 1/4 cup of parsley and 1/4 cup of the chopper and then cover and leave for another 10 minutes before submission. As you wish, salt and pepper are eaten and served with more fresh herbs as you wish.