Beef Soup with Herbs from The Georgian Feast by Darra Goldstein

Name: Beef Soup with Herbs from The Georgian Feast by Darra Goldstein
Ingredients: ¼ teaspoon whole black peppercorns; 2 sprigs parsley; 3 large onions, peeled; ¼ cup uncooked rice; 1¾ teaspoons salt; 2 tablespoons butter; ¼ cup boiling water; 2 ounces apricot leather (or substitute tart dried apricots); 2 pounds lean stewing beef, cut into ¾-inch cubes; 1 pound veal or beef bones; 2 bay leaves; 2 quarts water; Generous ½ teaspoon each ground coriander seed, dried basil, ground caraway seed, and ground marigold; 3 tablespoons finely chopped fresh herbs (cilantro, parsley, dill); ¼ tablespoon lemon juice; Freshly ground black pepper; 2 garlic cloves, peeled and minced; ¼ teaspoon cayenne; ¼ teaspoon paprika

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Kharcho is a redolent soup as thick as a light stew. Its name is almost generic, referring to beef, lamb, chicken, or even vegetable stocks. But common to all kharchos are a special mixture of khme...

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Ingredients

¼ teaspoon whole black peppercorns
2 sprigs parsley
3 large onions, peeled
¼ cup uncooked rice
1¾ teaspoons salt
2 tablespoons butter
¼ cup boiling water
2 ounces apricot leather (or substitute tart dried apricots)
2 pounds lean stewing beef, cut into ¾-inch cubes
1 pound veal or beef bones
2 bay leaves
2 quarts water
Generous ½ teaspoon each ground coriander seed, dried basil, ground caraway seed, and ground marigold
3 tablespoons finely chopped fresh herbs (cilantro, parsley, dill)
¼ tablespoon lemon juice
Freshly ground black pepper
2 garlic cloves, peeled and minced
¼ teaspoon cayenne
¼ teaspoon paprika