Beef Soup (Kharcho)
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 medium onion chopped
- 1 tsp smoked paprika
- 28 oz can diced tomatoes
- 3 tsp salt
- 2 celery ribs finely chopped
- 2 garlic cloves pressed
- 3 lb beef stew meat
- 2 dry bay leaves
- 4 cups beef broth + 4 cup filtered water
- 1 tsp ground coriander seeds
- 1/2 cup uncooked white rice (i used jasmine)
- 2 tbsp fresh lemon juice (from 1 medium lemon)
- 4 tbsp light olive oil (or any cooking oil) divided
- 1/4 cup fresh parsley chopped, plus more to serve
- 1/4 cup fresh dill chopped, plus more to serve
- Carbohydrate 6.33100150037791 g
- Cholesterol 149.6854821 mg
- Fat 39.3218635052661 g
- Fiber 2.10402145595801 g
- Protein 43.9074176360326 g
- Saturated Fat 15.7297819168412 g
- Serving Size 1 1 Serving (367g)
- Sodium 142.958951194765 mg
- Sugar 4.2269800444199 g
- Trans Fat 5.07153115429449 g
- Calories 561 calories
Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.Add chopped onion and celery with more oil as needed. Saute 5 min until softened.Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1½ to 2 hours or until beef is tender.Add ½ cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.Remove from heat and add ¼ cup parsley and ¼ cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.
