Kharcho Soup with Potatoes and Rice
Delicious, rich, and filling - an excellent lunch option! A meat-based first course with rice, seasonings, spices, and herbs. For extra fullness, potatoes are added.
Updated : 10 February, 2026
Easy
About 30 min.
Ingredients
500 grams
Beef
4 tablespoon
Rice
2
Potato
2.5 liter
Water
400 grams
Tomato
2
Onions
2 tablespoon
Olive oil
1
Garlic
to taste
Cilantro
8
Allspice
to taste
Basil
1
Laurel leaf
to taste
Khmeli-suneli
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook kharcho with potatoes? Prepare all the ingredients.
Step 2
Rinse the beef, pat it dry, then cut into 3/4-1 1/4 in (2-3 cm) cubes. You can make this soup with beef, lamb, or also pork or chicken - either way it will be tasty.
Step 3
Put the meat into a pot, cover with water, and set over heat. Bring to a boil, then reduce the heat, cover, and simmer the meat for 1 1/2 hours. Skim off foam with a slotted spoon so the broth stays clear.
Step 4
While the meat cooks, prep the rest. Soak the rice in warm water. Wash and peel the potatoes, then cut them into small cubes, about 1/2-3/4 in (1-2 cm).
Step 5
Peel the garlic and onion. Finely chop the onion (or grate it on a fine grater, if you like). Mince the garlic, either by chopping or pressing it through a garlic press.
Step 6
Now prepare the tomatoes. If you prefer, replace them with 4 Tbsp tomato sauce. Pour boiling water over the tomatoes for about 1 minute, then transfer to cold water. Peel them and dice them the same size as the potatoes.
Step 7
Sauté the chopped onion in a skillet with olive oil for 2-3 minutes, until lightly golden. Add half of the diced tomatoes. Stir occasionally and simmer the vegetables for 5-7 minutes.
Step 8
When the beef is cooked and tender, add the rice, potatoes, and the remaining diced tomatoes to the pot. Cook until the potatoes and rice are done, about 15-20 minutes.
Step 9
Add the sautéed vegetable mixture, spices, and salt. Simmer for 5-10 minutes, then turn off the heat and add the garlic. Let the soup stand for 5-7 minutes.
Step 10
Sprinkle the soup with cilantro or other herbs, such as dill or parsley.
Author note
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