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Warm up with a bowl of Kharcho, a traditional Georgian beef and rice soup. This comforting recipe combines tender beef, fragrant herbs, and rice in a deeply savory broth, making it an ideal choice for a satisfying lunch or a lighter dinner.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Return the seared beef to the pot. Stir in the crushed tomatoes, beef broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the beef is tender.
Add the rinsed long-grain rice to the pot. Continue to simmer, covered, for another 20-25 minutes, or until the rice is cooked through and the soup has thickened slightly.
Stir in the fresh chopped cilantro and parsley. Taste and adjust seasoning if necessary. Serve hot.
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