Beef Kharcho Soup
A hearty Georgian-style slow-cooker beef soup with tomato, potato, and warm spices, finished with fresh parsley and dill. Rich, filling, and a bright change from lighter meals.
- 340
- kcal
- 30g
- protein
- 22g
- carbs
- 14g
- fat
- 4g
- fiber
- 30 min
- time
Method
Fry the aromatics
Finely chop and fry the medium onion, chopped and celery head, finely chopped in the olive oil (for frying) until softened and lightly golden.
6:00Load the slow cooker
Add the fried aromatics to the slow cooker with the beef stew meat, salt, light olive oil, beef stock, can chopped tomatoes, dry bay leaves, ground coriander, smoked paprika, and garlic cloves, pressed.
Add the veg
Stir in the potatoes, diced and carrots, diced.
Slow cook
Cook on low until the beef is tender and the potatoes are cooked through (typically several hours on low / a few on high).
Finish
Stir in the lemon, juiced. Just before serving, add the fresh parsley, chopped, plus more to serve and fresh dill, chopped, plus more to serve, with more scattered over each bowl.
Notes
Around 340 kcal and 30g protein per serving (based on 4 servings; will be lighter spread over 6). Naturally lactose-free. Georgian kharcho is traditionally rich and a little spicy — add chilli or more paprika if you like more warmth. The original salt (3 tsp) is high — taste toward the end and add gradually rather than all up front, especially if your stock is already salted. Some amounts were given as ranges (1 or 2 potatoes/carrots/Tbsp oil); a middle was chosen — adjust to taste. Add the fresh herbs and lemon near the end so they stay bright; cooking them long dulls the flavour. Batch-friendly and freezes well (freeze before adding the fresh herbs for best results).