Beef Soup (Kharcho) Recipe (2024)

FAQs

Where is Kharcho soup from? ›

Kharcho is a beef soup from Georgia. It's also great when made with chicken, veal, or lamb.

Kharcho, also spelled as Harcho (Georgian: ხარჩო), is a traditional Georgian soup containing beef, rice, cherry plum purée and it can have chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The soup is usually served with finely chopped fresh coriander.

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.

What is the best cut of beef for soup? 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.

Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs.

Cazuela. This soup is made with chicken, beef or lamb, and you may also find squash, corn cob or potatoes in it. It's as hearty as it sounds, a good, warming dish, flavored with peppers, chili, and corn. Made with chicken, it's called cazuela de ave and is Chile's national dish.

How do you deepen beef stew flavor? Brown your meat, use red wine, and add tomato paste, Worcestershire sauce, or mushroom powder for a richer flavor. Instead of wine, you can use beer, like we do in this Guinness Beef Stew.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

There are flavors in tomatoes that are alcohol-soluble, so adding red wine along with tomato paste also helps to enhance beef stew." Laurence has a few other tricks I've borrowed to create the best beef stew, including adding Worcestershire, which gets a serious umami punch from anchovies.

As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.

Should you marinate beef for soup? ›

Using marinated meats is a great way to bring new, enriched flavor to your favorite soups and stews. Marinating meat prior to making your soup is a great way to add a depth of flavor while also tenderizing often lower quality stew meat.

Cook and stir beef and onion in butter-oil mixture until browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a small bowl. Sprinkle flour mixture over browned beef; stir to coat and set aside. Pour beef broth and water into a large soup pot.

While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas. In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini. Serve it with a salad for a full meal. Read more about the author's connection to this recipe in Soup—and Life—Lessons From My Grandma.

Duck blood and vermicelli soup is a traditional delicacy in Nanjing. It is said that once there was a poor man in Nanjing. He killed a duck and used a bowl to hold the duck's blood, but accidentally dropped some vermicelli into the bowl. He cooked them together and surprisingly found that the soup was delicious.

England. Serving turtle soup in the 18th century was a display of wealth. The term "turtle soup" was used as a synonym for delicious food. Less-wealthy families opted for mock turtle soup, which became popular in its own right and according to Buttery became a "British classic" dish.