Kharcho
Beef, rice, nuts and garlic in tomato broth. A spicy soup for two days, with a rich broth and a fragrant kick.
- Time
- 1 h 20 min
- Serving
- 586 kcal
- Ingredients
- ≈ $3.43
- Protein
- 32 g
Ingredients
- 1 Stewing beefpack 600 g ≈ $11.47 130 g
- 2 Long-grain ricepack 800 g ≈ $1.94 35 g
- 3 Onions≈ $1.60 per kg 50 g
- 4 Tomato pastepack 140 g ≈ $1.00 20 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Walnutspack 150 g ≈ $4.00 15 g
- 7 Cilantropack 50 g ≈ $1.20 8 g
- 8 Chili flakes to taste
- 9 Sunflower oil 8 ml
- 10 Bay leaves to taste
- 11 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Prepare: rinse the beef and cut into 2 cm cubes; have a 3–4 L cauldron ready; heat over medium.
Pour 500 ml of water over the beef, simmer over medium for 50 minutes, skimming off foam.
Sauté the onion3 over medium until translucent; add tomato4 paste and heat for 2 minutes.
Into the broth, add the rice, the sauté, ground nuts, chili and bay leaf; simmer over medium for 15 minutes until the rice is almost tender.
Turn off the heat, add crushed garlic5 and cilantro7, let steep for 10 minutes.
Serve: ladle into bowls, with bread or another side, garnish with greens and serve hot if desired.
Tips
- Why it works
- Simmer the beef for 50 minutes to break down collagen and make the broth rich; undercooked meat stays tough and floats.
- Substitutions
- Use walnuts instead of hazelnuts (same amount) or swap tomato paste for 100g crushed canned tomatoes. Broth will be thinner.
- Common mistakes
- Overcook the rice. It turns mushy and loses texture; check doneness by tasting 5 minutes early.
- Storing and reheating
- Keeps 3 days in the fridge; reheat on low heat, stirring, until hot. Freezes well for 2 months.
- Serve with
- Pair with warm pita bread and a simple cucumber-tomato salad for a balanced lunch.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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