in Eastern Europe, Soup Recipes

Beef soup with rice and tomato paste

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Ingredients for 6 servings:

  • 2 liters of water
  • 750 g beef brisket
  • 200 g onion(s), finely chopped
  • 4 garlic cloves, finely chopped
  • 70 g tomato paste
  • 120 g rice
  • 5 plums, dried
  • 1 tbsp clarified butter
  • salt and pepper
  • ½ bunch coriander leaves, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Kharcho homemade style

Soak the prunes in hot water and set aside. Add cold water to the rice, bring to a boil, then rinse with cold water. Cut the prepared beef brisket into medium-sized pieces. Pour cold water over it and simmer over low heat. Skim off any foam that forms. After 1.5–2 hours, add the prepared rice, onions, garlic, and very finely diced prunes. Cook for another 20 minutes. Brown the tomato paste with clarified butter, add to the soup, and stir well. Season with salt and pepper. Cook for another 10 minutes. Serve sprinkled with fresh herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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