Bowl of Beef & Rice Soup
(click to enlarge)

Beef & Rice Soup


Georgia   -   Kharcho
Serves:
Effort:
Sched:
DoAhead:  		 8 soup
***
Note-1
Yes		 Very popular in Russia and other former Soviet states, You start by making the Beef Stock, which also cooks the Beef. You'll have plenty left for other soups.

5
12
12
1-1/4
2-1/2
3
1
------
3/4
1/4
1/4
1/2
1/2
1/2
2/3
------
3
1
1/4
1
c
oz
oz
#
T
cl
T
---
t
t
c
t
T
t
t
---
T
T
c
c
Beef Stock (1)
Beef, cooked (2)
Onion
Plum Tomatoes
Tomato Paste
Garlic
Tamarind Paste (4)  
-- Spices
Coriander seed
Fenugreek seed
Walnut pieces
Mint, dried
Paprika, sweet
Chili flakes (3)
Salt
---------
Butter
Flour
Rice, long grain
Fresh Herbs (5)
Do-Ahead   -   (4+ hrs - 40 min work)
  1. Make the BEEF STOCK, which also and cooks the BEEF. See our recipe Russian Beef Stock.
Prep   -   (30 min)
  1. Cut BEEF into bite size pieces.
  2. Chop ONION small.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel and chop small. Mix with Tomato Paste.
  4. Crush GARLIC and chop fine.
  5. Prepare TAMARIND PASTE as required (see Note-4).
  6. Crush CORIANDER SEED, grind FENUGREEK, grind WALNUTS. Mix together all Spices items.
Run   -   (1 hr)
  1. Place 5 cups Beef Stock in a 3 quart saucepan. and leave cold.
  2. In a sauté pan, heat 3 T BUTTER and fry Onions stirring over moderate heat until Onions are light golden.
  3. Sprinkle Flour over, stir it in and fry stirring for about 1 minute - then slowly stir in about 3/4 cup of Stock (preferably cold). Stir until smooth.
  4. Stir in Tomato Mix, then stir it all into the stock pot. Bring to a boil.
  5. Stir in Rice and simmer covered for about 10 minutes.
  6. Stir in Spice Mix, Tamarind Paste and Garlic. Season with SALT to taste. Continue simmering until rice is tender, about 15 minutes.
  7. While simmering chop the FRESH HERBS medium (Note-5).
  8. When Rice is ready, stir in Beef and bring back to a simmer, then stir in 1/4 cup Fresh Herbs, holding the rest for garnish. Turn off heat and let stand for 10 minutes.
  9. Serve hot, garnished with a generous dose of the Fresh Herbs.
NOTES:

  1. Beef Stock:

      It's best to start this soup by making a batch of Russian Beef Stock, which takes about 4 hours, but not a lot of attention most of that time. Of course you can use beef stock made by other methods too. Once you have the stock it takes about an hour and a half to make this soup.

  2. Beef:

      This is usually beef cooked in making Russian Beef Stock. Any other boiled or roasted beef can be used.

  3. Chili Flakes:

      The proper chili for this region is coarsley ground Aleppo pepper which is flavorful and fairly mild. If you don't have that, crushed Ancho (no seeds) is the best substitute, but Korean or crushed Japones can be used. For details see our Chili Powder / Flake page.

  4. Tamarind Paste:

      Actually this should be Georgian purple sour plums, but those are generally unavailable in North America. In Southern California we can sometimes get green ones which would do. Otherwise, Tamarind paste. or lacking even that 2 T Lemon Juice. If you have a jar of tamarind concentrate, just spoon it out, otherwise see our Tamarind page for method.

  5. Fresh Herbs:

      Use any or all of these: Tarragon (careful with amount), Parsley, Dill, Cilantro, Basil.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required, tt=to taste

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