Kharcho (Georgian Beef and Rice Soup)

This balanced portion of traditional Georgian Kharcho maintains authentic garlic and cilantro flavors while staying within macro targets.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g lean beef cubes, bite-sized · 705 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 1 medium onion, finely chopped · 48 kcal in the whole recipe
• 3 cloves garlic, minced · 18 kcal in the whole recipe
• 1 tbsp tomato paste · 17 kcal in the whole recipe
• 150 g canned diced tomatoes · 27 kcal in the whole recipe
• 50 g dry white rice, rinsed · 180 kcal in the whole recipe
• 20 g walnuts, finely ground · 131 kcal in the whole recipe
• 1 tbsp pomegranate molasses · 44 kcal in the whole recipe
• 15 g fresh cilantro, chopped · 4 kcal in the whole recipe

Method

1. Heat olive oil in a soup pot over medium heat, add chopped onion and sauté until translucent, then add beef cubes and cook until browned.

   

2. Stir in tomato paste, canned diced tomatoes, and minced garlic; cook for 2 minutes before pouring in 1.2 liters of hot water, then simmer covered on low heat until beef is tender.

   

3. Add rinsed rice and finely ground walnuts to the pot, continuing to simmer for about 15 minutes until the rice is fully cooked.

   

4. Stir in pomegranate molasses, black pepper, and chopped fresh cilantro just before turning off the heat, then serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.