How do I make my soup taste more beef?

Brown or Sear the Meat 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.

How do you fix tough beef in soup?

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.

How many calories are in Kharcho soup?

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%.

What gives soup the best flavor?

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

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

Beef Soup (Kharcho) Recipe (2024)

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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.

This beef stew also reheats really well and I was pleasantly surprised that my 1-year old loved it! This recipe also made a soup Kharcho lover out of my husband.

Kharchois Georgian in origin but has beenadopted and well loved by Ukrainians for many years. This recipe was loosely adapted from The New Ukrainian Cookbook.

Ingredients for Beef and Tomato Soup (Kharcho):

3 lb beef stew meat
3tsp salt (I used fine sea salt)
4 Tbsp light olive oil (or any cooking oil), divided
1 medium onion, chopped
2 celery ribs, finely chopped
4 cups beef broth +4 cup filtered water
28 oz can diced tomatoes
2 dry bay leaves

1tsp groundcoriander seeds
1 tsp smoked paprika
2 garlic cloves, pressed
1/2 cup uncooked white rice (I used Jasmine)
2 Tbsp fresh lemon juice (from 1 mediumlemon)
1/4 cup fresh parsley, chopped, plus more to serve
1/4 cup fresh dill, chopped, plus more to serve

How to Make Beef Soup (Kharcho):

1. Sprinkle meat with 3tsp salt and stir. Heat a 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 (don’t worry about cooking it through). Remove from pot and set aside.

2. Add chopped onion and celery with more oil as needed. Saute 5 minutes until softened.

3. 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 1 1/2 to 2 hours or until beef is tender.

4. Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 minutes or until rice is tender.

5. Remove from heat and add 1/4 cup parsley and 1/4 cup dillthen cover and let sit off heat another 10 minutes before serving. Season to taste with salt and pepper if needed and serve with more fresh herbs as desired.

Beef Soup (Kharcho)

4.98 from 169 votes

Author: Natasha Kravchuk

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

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Prep Time: 15 minutes mins

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 2 hours hrs 45 minutes mins

Ingredients

Servings: 12 cups of soup

3 lb beef stew meat
3 tsp salt
4 Tbsp light olive oil, or any cooking oil, divided
1 medium onion, chopped
2 celery ribs, finely chopped
4 cups beef broth + 4 cup filtered water
28 oz can diced tomatoes
2 dry bay leaves
1 tsp ground coriander seeds
1 tsp smoked paprika
2 garlic cloves, pressed
1/2 cup uncooked white rice, I used Jasmine
2 Tbsp fresh lemon juice, from 1 medium lemon
1/4 cup fresh parsley, chopped, plus more to serve
1/4 cup fresh dill, chopped, plus more to serve

Instructions

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 1 1/2 to 2 hours or until beef is tender.
Add 1/2 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 1/4 cup parsley and 1/4 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.

Nutrition Per Serving

253kcal Calories11g Carbs27g Protein11g Fat3g Saturated Fat70mg Cholesterol1045mg Sodium612mg Potassium1g Fiber2g Sugar370IU Vitamin A11mg Vitamin C60mg Calcium3mg Iron

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.