Kharcho Soup with Tomato Paste
Simple, hearty and deeply flavorful, this Kharcho soup is made with a rich beef broth, rice, tomato paste, garlic and aromatic spices. It is warming, satisfying and surprisingly easy to prepare.
Updated : 24 September, 2026
Easy
About 30 min.
Ingredients
500 grams
Beef
150 grams
Rice
80 grams
Tomato paste
1
Onion
3 liter
Water
3
Garlic
8 grams
Parsley
2 tablespoon
Vegetable oil
1 teaspoon
Khmeli-suneli
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can replace the beef with another type of meat if desired, although meat on the bone will give the broth a richer flavor. Tomato paste can be replaced with ketchup or puréed fresh tomatoes.
Step 2
Pour clean water into a pot and bring to a boil. Add the beef and cook over medium heat for approximately 1 hour or slightly longer, skimming off any foam, until the meat is tender. The exact cooking time will depend on the cut and tenderness of the meat.
Step 3
Rinse the rice several times until the water runs clear.
Step 4
Peel the onion and cut it into half-rings. If you prefer not to have pieces of onion in the finished soup, add a whole peeled onion with the meat in Step 2 and discard it at the end of cooking.
Step 5
Finely chop the parsley. If desired, replace it or combine it with dill, cilantro, green onions or other fresh herbs.
Step 6
Peel the garlic and finely chop it or press it through a garlic press.
Step 7
Remove the cooked beef from the pot. Separate the meat from the bones and cut it into small pieces.
Step 8
Strain the broth and return it to the pot over medium heat. Add the rice and cook, stirring occasionally, for approximately 10 minutes.
Step 9
Meanwhile, heat the vegetable oil in a frying pan over medium heat. Add the onion and cook until translucent.
Step 10
Add the tomato paste and Georgian-style herb and spice blend. Cook, stirring, for 2–3 minutes.
Step 11
Transfer the onion and tomato mixture to the broth. Add the chopped beef and bring the soup back to a boil. Cook for another 15–20 minutes. Add the garlic and fresh herbs near the end and cook for 1 minute more. Remove from the heat, then season with salt and ground black pepper to taste.
Step 12
Cover the pot and leave the soup to rest for 20 minutes.
Step 13
Ladle the Kharcho soup into bowls and serve hot.
Author note
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