Soup kharcho
WHAT YOU WILL NEED
From ingredients
12 products
SIMPLE PROCESS
Step by step recipe
The secret to a rich Kharcho lies in properly searing the meat and vegetables. Sear the beef over high heat to lock in the juices. Onions and carrots add sweetness and depth. Simmer the beef for at least an hour until it becomes tender. Grate the tomatoes for an even distribution in the broth, and add bell pepper for freshness. Finish with garlic and peppercorns, and let the soup rest — the flavors will fully develop.
Prep the Beef
Cut 600 g (1.3 lb) of bone-in beef into serving pieces. Rinse and pat dry with paper towels.
Sear Beef with Onion and Carrot
Heat vegetable oil in a skillet over high heat. Sear the beef in batches until golden brown (about 10 minutes). Add chopped onion (50 g / about ½ medium) and carrot (50 g / 1 small), and sauté together for another 10–15 minutes, stirring occasionally.
Add Water and Simmer
Transfer the meat and vegetables to a large pot. Pour in 2.5–3 liters (about 10–12 cups) of cold water, add salt (7 g / 1.5 tsp). Bring to a boil, skim off any foam, reduce heat, and simmer for 1 hour until the meat is tender.
Add Tomatoes and Bell Pepper
Grate 300 g (10.6 oz) of tomatoes. Dice 100 g (about 1 medium) bell pepper finely. Once the meat is tender, add the grated tomatoes and bell pepper to the pot. Cook for 5–10 minutes.
Add Spices and Let Rest
At the very end, add bay leaves (2 g / 2 leaves), black peppercorns (7 g / 1 tbsp), and minced garlic (4 g / 1 clove). Turn off the heat, cover, and let the soup rest for 20 minutes. When serving, add fresh chili rings and chopped parsley to each bowl.
CHEF'S TIP
Choose Beef on the Bone
For a rich broth, use bone-in beef (brisket or short ribs). The bone adds body, and the meat becomes meltingly tender with slow cooking.
Sear Meat in Batches
Don't overcrowd the pan — the meat will release liquid and stew instead of searing. Fry in batches to get a golden crust that locks in moisture.
Don't Skimp on Spices
Kharcho is known for its bold spices. Add black peppercorns, bay leaves, and fresh hot pepper for serving. Add garlic at the very end to preserve its punch.
Let the Soup Rest
After turning off the heat, let the soup sit covered for 20 minutes. This allows the flavors to meld and the soup to become even more aromatic.
SUBSTITUTIONS
Add your taste
- Replace Beef with Lamb For a more traditional version, use lamb on the bone. Increase the cooking time to 1.5 hours, as lamb takes longer to become tender.
- Use Regular Rice Instead of Shirataki If you don't have shirataki rice, use 50 g (about ¼ cup) of short-grain rice. Rinse it and add 15 minutes before the soup is done.
- Milder Version Without Hot Pepper If you prefer less heat, skip the red chili pepper and reduce the amount of black pepper. The soup will still be rich but milder.
- Add Tomato Paste for Color If your tomatoes aren't very vibrant, stir in 1 tablespoon of tomato paste along with the grated tomatoes — it deepens the color and flavor.
HOW TO STORE
How to Store Kharcho Soup
Cool the soup to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. When reheating, avoid vigorous boiling to preserve the spice flavors. Freeze in portions for up to 2 months. Thaw in the fridge or over low heat on the stove, adding a splash of water if the soup has thickened too much.
GOOD TO KNOW