Beef Soup (Kharcho) Recipe (2024)

FAQs

What is the Premier soup of Georgia? ›

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. Despite what the name suggests, stew meat is not your best choice in a beef soup recipe!

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.

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.

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

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.

A good broth is the secret to the very best soup, such as chicken soup and beef and barley, while a rich stock is the foundation for superior braises, stews and sauces, including French classics like demi-glace and sauce Espagnole, as well as the very best turkey gravy.

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.

Just make sure the beef is cooked. Browning ground beef before adding it to soup is not strictly necessary, but it offers several advantages that can significantly enhance the flavor and texture of your soup.

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%.

After two hours, take the lid off then simmer low and slow for another 1-1/2 hours, or until the beef is tender and the sauce is has thickened. Again, we're going for a gravy-ish consistency. Simmering the stew with the lid ON allows the connective tissues in the beef to break down.

What emerged was beef that dissolved into a dry, pulpy mass in your mouth as soon as your jaw moved. The flavor was there, all right, but the beef was totally destroyed (along with my mom's dreams of stew, and my ego). Turns out you definitely can overcook beef stew.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

The First Published Version: Madame de Noyer, France 1720

The first telling of the Stone Soup story that I have been able to locate is by a French woman, Madame de Noyer (1663–1719), a female journalist, a woman of letters and a dynamic personality who lived what can only be described as an interesting life.

The most popular georgian foods are meat, stereotypically lamb, on skewers grilled on hot coals called shashlik, large meat dumplings called hinkali and flatbreads, everything is accompanied by fresh tomatoes, greens and peppers. Gerogian food is more fast-cooked, and traditionaly is still done with a fire.