Beef Soup (Kharcho) Recipe
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Beef Soup Kharcho (pronounced harcho), is a hearty beef soup in tomato broth with a wonderful blend of spices and plenty of fresh herbs. The beef is fall-apart tender and just melts in your mouth – delicious! All it needs is a thick slice of fresh crusty bread.
This beef stew also reheats really well and I was pleasantly surprised that my 1-year old loved it! This recipe also made a soup Kharcho lover out of my husband.
Kharcho is Georgian in origin but has been adopted and well loved by Ukrainians for many years. This recipe was loosely adapted from The New Ukrainian Cookbook.
Ingredients for Beef and Tomato Soup (Kharcho):
3 lb beef stew meat
3 tsp salt (I used fine sea salt)
4 Tbsp light olive oil (or any cooking oil), divided
1 medium onion, chopped
2 celery ribs, finely chopped
4 cups beef broth + 4 cup filtered water
28 oz can diced tomatoes
2 dry bay leaves
1 tsp ground coriander seeds
1 tsp smoked paprika
2 garlic cloves, pressed
1/2 cup uncooked white rice (I used Jasmine)
2 Tbsp fresh lemon juice (from 1 medium lemon)
1/4 cup fresh parsley, chopped, plus more to serve
1/4 cup fresh dill, chopped, plus more to serve
How to Make Beef Soup (Kharcho):
1. Sprinkle meat with 3 tsp salt and stir. Heat a dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides (don’t worry about cooking it through). Remove from pot and set aside.
2. Add chopped onion and celery with more oil as needed. Saute 5 minutes until softened.
3. Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
4. Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 minutes or until rice is tender.
5. Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 minutes before serving. Season to taste with salt and pepper if needed and serve with more fresh herbs as desired.
Beef Soup (Kharcho)
Ingredients
- 3 lb beef stew meat
- 3 tsp salt
- 4 Tbsp light olive oil, or any cooking oil, divided
- 1 medium onion, chopped
- 2 celery ribs, finely chopped
- 4 cups beef broth + 4 cup filtered water
- 28 oz can diced tomatoes
- 2 dry bay leaves
- 1 tsp ground coriander seeds
- 1 tsp smoked paprika
- 2 garlic cloves, pressed
- 1/2 cup uncooked white rice, I used Jasmine
- 2 Tbsp fresh lemon juice, from 1 medium lemon
- 1/4 cup fresh parsley, chopped, plus more to serve
- 1/4 cup fresh dill, chopped, plus more to serve
Instructions
- Sprinkle meat with 3 tsp salt and stir. Heat dutch oven or soup pot over medium/high heat and add 2 Tbsp oil. Once oil is hot, add beef in 2 batches, sautéing until browned on all sides. Remove from pot and set aside. Don't worry about cooking it through.
- Add chopped onion and celery with more oil as needed. Saute 5 min until softened.
- Add canned tomatoes with their juice, 4 cups broth, 4 cups water, 2 bay leaves and browned beef. Bring to a boil then reduce heat, cover and simmer 1 1/2 to 2 hours or until beef is tender.
- Add 1/2 cup white rice, 2 Tbsp lemon juice, 2 pressed garlic cloves, 1 tsp coriander, 1 tsp paprika. Cover and simmer 20 min or until rice is tender.
- Remove from heat and add 1/4 cup parsley and 1/4 cup dill then cover and let sit off heat another 10 min before serving. Season to taste with salt and pepper and serve with more fresh herbs as desired.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Loved your soup. So tasty and full of flavour. My husband has requested it for his upcomIng birthday.
We’re glad that you loved our Beef Soup Recipe, Karen!
The soup turned out to be ok. It tasted more like beef stew with rice.
The original Georgian soup does not have the celery in the soup. Also cilantro and khmeli suneli herbs are the ones that will give the true taste of this soup.
I am so happy this soup turned out so well. It’s absolutely delicious.
Hi Teena! That’s wonderful. Thank you for sharing.
Hi there, I really enjoyed reading the steps taken and understood well, but could you please explain the abbreviations Eg; tsp, Tbsp and 1b
Hi! Yes, teaspoon (tsp), tablespoon (Tbsp), and one pound (1lb). I hope that helps.
I have been looking for this recipe for many years. This is the soup my Mom used to make and everyone loved. Made it today and it tastes exactly like hers. I looked through all her recipes and couldn’t find this one. Most likely she got it from a old neighbor from Ukraine. Thanks for a taste of home and the memories it brought.
Hi Emily! Thank you so much for trying my recipe, sounds like it was well worth it. I appreciate your feedback and am glad you found this recipe that takes you back in time. 🙂
Hi Natasha,
great job on your recipes is there any way you send me a video because I only understand what you doing step by step. personnel I am deaf. can you do that please? thank
Lisa
Hi Lisa, we don’t have a video for this recipe at this time but thank you for the suggestion. I hope the step-by-step tutorial photos are helpful to you.
I’ve had traditional Georgian kharcho and this version is not bad, but it doesn’t taste authentic. It’s missing some key Georgian spices in the mix and I feel like this was kharcho “light”. Georgian cuisine is notorious for the aromatics and the very strong spices in the cuisine. This recipe wasn’t it for me.
Hi Sasha, this is our Ukrainian version. It sounds like the Georgian region uses differing spices. I’d love to hear more about your soup. Thank you!
Hi Natasha, I am Georgian and ate this soup million times in my life 🙂 Your recipe is amazing and tastes like Gerogian one.
Thank you for your awesome comments!
Khmeli suneli, you can get it from Amazon or your local Russian store, they always have it. You can also add safran and coriander.
Question, why 4cups of broth + 4 cups of water? Would 8 cups of broth have more flavour?
Hi Michelle, you can definitely make that adjustment to your liking! I recommend making the recipe as written the first time around and adjusting as you see fit.
Hi Natasha I’m wondering can I use basmati or minute rice in stead of jasmine, thanks Liz
Hi Liz, I have not tested this but one of my other readers said she used basmati rice and it worked well.
The dill was a pleasant surprise. I felt it could have had more rice to make it heartier. It was easy to make and very good.
Thank you for your good comments and review, Jacqueline.
Natasha,
With all the adds on this page, I can’t print this to PDF and get a complete recipe. I had to copy and paste into word to be able to save the recipe. GOD I HATE THESE ADDS!!!!!!!!!!!!!!!!!
Hi Kristine, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Made your wonderful soup again today. It’s my kids favorite, they ask for it all the time. The only adjustment I make and that’s personal preference, is I remove the chunks of meat from the soup after they are done cooking and I shred them back into the soup. Thanks Natasha!
Hi Irene! That’s great to hear. I love finding a recipe that the kids love to eat. Thank you for sharing.
OMGoodness!! Saw this recently and had to make this today! So very good!! Our church has been supporting a Ukrainian church for quite a while, and we have helped with the recent times as well for them to reach safety. Praying for this to end soon. 🇺🇸♥️🇺🇦
I made this last night. I had asparagus that I had to cook so I cut it into small pieces and sautéed with the celery and onions. THIS WAS SO GOOD! I am keeping this recipe for sure!
Love it! Thanks for sharing your experience trying out this recipe, Jen. Great to know that you loved it!
Made your beef soup the other day and it was a solid hit with my family (including one very picky eater). Going to make it again. Love your recipes.
Hi Sharon, that’s awesome feedback. Thank you for sharing, I’m glad your family loved the recipe!
Delicious Ukrainian soup added to my family’s list of favorites. Thank you, Natasha!
You are very welcome! I’m glad that you have found another favorite.
Hi thanks for sharing , I don’t have instagram but you said to share pics if we make this. Sorry for what’s going on in the Ukrainian right now but thanks for sharing this recipe I’m going to try and share on my Facebook so I can share pictures, so delicious!
Thank you for thinking of the people in Ukraine. Yes feel free to share some photos of your creation on our Facebook page and group so others can see them too and feel inspired!
This recipe came across my Facebook feed and oh my goodness – this soup is DELICIOUS! I halved the recipe and followed it to a ‘T’.
So easy to make. Thanks so much for sharing this recipe!
Hi Jennifer, I’m happy to hear that you loved it! Thanks for sharing this with us.
Delicious! The flavors are amazing. Will definitely make again!
That’s just awesome! Thank you for sharing your wonderful review, Katie!
This reminds me of a Columbian pot roast I made a couple of days ago. Except for the rice and lemon, the ingredients are the same–though I used a chuck roast. Rice was served on the side. I could probably cut the leftover roast up and make this soup.
Wow! Thank you so much for sharing that with me, BB!
Could you use cauliflower rice? We’re doing low carb and rice isn’t on the low carb diet?
Hi Cheryl, while I haven’t tried that, one of our readers has. Here’s what they said: “LOVED THIS! Great leftovers too. I’m watching my sugar/starch intake for health reasons, so replaced the rice with cauliflower rice. My family couldn’t tell the difference and scarfed it down!” I hope this is helpful!
I was wondering if I wanted to store the soup in the fridge for a few days if it would turn into a ‘stoup’ because the rice would suck up the broth?
Hi Paula, if you don’t add too much and don’t overcook the rice, it will work out fine. It loosens up with heating. If that is a concern, I would recommend just using a little less rice.
Natasha! Your Kharcho is to die for! I made it with barley instead of rice, but otherwise stuck to the recipe and my family loved it! Do you have a good recipe for a solyanka?
I’m so glad you enjoyed it! Thank you for the wonderful review!
For some reason this soup was to sour? Everyone complained of it during dinner time. I also didn’t use lemon because I realized I didn’t have it. Wonder if that would’ve helped with the acidity. But I believe it’s the amount of tomato that made it sour.
Hi Olga, I haven’t had that complaint about it being sour. Were the tomatoes expired possibly? Or was there anything else in the tomatoes besides just plain tomatoes? There are several varieties in the grocery store. I’m not sure what else it could have been? That amount of tomatoes shouldn’t make the soup sour. Also, make sure you don’t skip the rice which helps balance out the flavors in the soup.
A nice tomato / beef soup – but not kharcho as one would expect as there are no walnuts or tkemali in it.
I hope you try and like our version soon, Paul!
I thought this recipe had walnuts in it. The other ones that i have seen do.
I just happen to have a Khomli Georgian spice Packet I bought for beef stew, which has fenuGreek blue, fennel, coriander, celery, parsley, saffron, Bay leaf, red pepper, and black pepper. I was searching for a recipe to use it in and founds yours, which looks delicious. I’ll try your main recipe and then use the spice packet at the right point. But then later I’ll try your recipe as written. Thank you.
Sounds like a great plan, Holly. Please share with us how it goes if you try both versions!
Khmeli Suneli, you can’t make good kharcho without it.
Heaven in a bowl !!!
Like Ludmila said, Kharcho (ხარჩო) is cuisine is from the country of Georgia, not Russia. 🙂 Very good soup which is connected close to the Georgian culture. Great also with the spices Marigold and Fenugreek.
Thank you so much for sharing that with me.
Natasha, I just had to let you know how much my family and I enjoy this soup. After discovering the recipe, I’ve made this soup 3 times over the winter! I’m secretly hoping for one more super cold day here in Illinois so I can make this soup one last time before it gets too warm out! Thank you for the delicious recipe!❤️
That’s just awesome! Thank you for sharing your wonderful review, Allison! I’m happy you enjoyed this recipe.
I must have made this soup a million times. Although it’s not the authentic harcho recipe, nevertheless we love it as is with beef. It’s a lot less fat than with lamb and always tastes delicious. Today, I added diced tomatoes with green chilies (medium). All I have to say is Wow! It always tasted amazing but today the soup had a little kick that made the soup scrumptious. Enjoy!!!
Hi Angela, I’m so glad you enjoyed this soup! Thank you for your wonderful review.
I have made this soup numerous times and me and my husband love it! Tonight I added kale, leftover that I didn’t want to throw out. Tasted wonderful!
Nice to know that! Thanks for sharing that with us, I’m glad you loved it with kale too.
So sorry but my husband and I did not enjoy this soup. Soon found out that neither one of us like coriander !
Looking forward to trying another one of your recipes.
Hi Debbie, the coriander is normally not easily detected. I wonder if maybe too much was used or if you have an aversion to cilantro then coriander is the seed of cilantro and maybe just doesn’t agree with you.
Hi, it’s not Russian it is Georgian 🙂
“Kharcho is Georgian in origin” that’s exactly what she wrote! No one said it was Russian 🙂
The recipe card has the cuisine listed as Russian, not Georgian. Perhaps that’s what the comment is referring to.
This is truly an amazing soup with so many wonderful flavors. The only change I make is I take out the meat once it’s cooked, shred it and put it back in. The whole family gets very excited when I tell them I’m making kharcho!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha
Can I substitute quinoa for the rice?
Hi Rosie, I haven’t tried that substitution to advise. If you happen to experiment, I would love to know how you like that.
Hi Natasha!
Made this delicious soup today. My goodness, love the flavors!
I’m so happy to hear that! Thank you for sharing your great review.
I made this today and it was awesome! I have some leftover for tomorrow!
I’m glad you enjoyed this recipe, Donald!
Very good. Great taste
I’m so glad you enjoyed it!
I was wondering if you or any others out there have tried it with frozen cauliflower rice for our low carb people? The soup looks delicious!
Hi Lana, I haven’t tried but I think it would be worth experimenting – however it would need less time for the cauliflower so you might add it a little later in the process.
Can I use crushed tomatoes instead of diced? My kids are not fans of tomatoes so I thought maybe this way I can “hide” them 😉🤭
Hi Oksana, crushed tomatoes will work great!
I’m eating this as I write this.
This is very tasty, and different. I agree, the fresh dill definitely adds that extra flavor.
Thank you for this recipe!
I’m so happy to hear that! Thank you for sharing your great review
Question….what size Dutch Oven should I use?? I’m making it tomorrow……
Hi Sharon, this is the exact Dutch Oven that I used.
OMG this soup is absolutely delicious. I made it exactly to your recipe and I have to say, first off my house smells incredible, the flavor is very distinct, like nothing I’ve ever had before. I was thinking only 1/2 cup of rice wouldn’t be enough, nope, it’s perfect. I’m serving this for a small get together tomorrow. Can’t wait for feedback.
That’s just awesome! Thank you for sharing your wonderful review!
Would this recipe work with a pressure cooker?
Hi Steve, I saw someone else commented and shared this in the comments. “We often make this in our old fashioned pressure cooker and it turns out beautifully. In our model, in step three I cook at high pressure for 15 minutes, then release pressure and continue on with the recipe as written.”
This would work excellent in an Instant Pot
Hi Brad, I think this beef soup could be adapted to an instant pot but I haven’t tried it personally so I won’t be able to say if any modifications need to be made. If you try it, please share with us how it goes.
Could you use this in a crock pot? I love stew but usually don’t cook on the stove
Hi Holly, I haven’t tested this one in a crock pot so I don’t have instructions for that.
Another wonderful tasting recipe! Thank you!!
Thank you so much, Kelly!
Where I’m from, all the ingredients will cost about $40 or, doubled! -Aloha
I like barley in my stew
Hi Peggy! This should work with barley! I haven’t tried that yet myself, but others shared and commented this “Loved this recipe! The only thing that I changed was using pearled barley instead of rice and added some zucchini at the end just because I had so many from the garden, it was perfect!” I hope this is helpful!
Do you think you could substitute barley for rice? This looks incredible! Thank you for all of your excellent recipes
Hello Aimee, I haven’t tried that yet but others shared and commented this “Loved this recipe! The only thing that I changed was use pearled barley instead of rice and added some zucchini at the end just because I had so many from the garden, it was perfect!”
I’ve made this a few times. We love it.
Can this be frozen? I’m guessing that if you want to freeze it, stop at number 4 and finish upon reheating ? Or just a bad idea to freeze?
So great to hear that, Jill. I haven’t tried freezing this soup but I think it would work well to freeze with rice in it.
It’s almost done and it smells fabulous!! My husband grew up in Moscow and your site is our go to blog for recipes.
So great to hear that, Jill. I hope that you will both love every recipe that you will try.
Hi Jill – I’ve been making this recipe for years, and I freeze it all the time. In fact, I’ve made it with the intent of freezing the whole batch! (it’s my go-to reheatable meal when I don’t feel like cooking) And yes, it’s best to add the dill and parsley fresh when you reheat it in my experience.
I made this dish tonight for the first time and it is amazing! I love everything about it especially adding fresh dill, it gives it an incredible flavor.
Thank you!
Hello Noemi, thank you for sharing that with us. I am so glad that you loved this recipe!
I replaced the beef with venison roast and this may be the best soup I’ve even eaten.
That’s just awesome Darin! Sounds like you found a new favorite!
Just made the Beef Kharcho this evening. It was amazing!! Thank you!!
Isn’t it the best! I’m so glad you enjoyed this recipe, Kevin!
Made this as my first soup for the cooler season. It was so easy and SO good. A different taste from any I have made before but tasty. Will be making again.
Hi Valerie, so great to hear that you enjoyed this soup! I hope you love all the other recipes that you will try too. Thanks for the good feedback!
I made this for supper last night. Big hit. My husband loved it. Will make for sure over and over. The fresh dill and parsley the soup so fragrant.
Thank you Natasha
You’re welcome, Kathy!! Is the flavor amazing!! We absolutely love this recipe, especially in the fall!
Hoping to make this very soon. Can you please tell me the calorie count for a cup of this soup?
Beef Soup (Kharcho)
Thank you, Susan Crysler
Hi Susan, I just went ahead and added nutritional estimates at the bottom of the recipe card.
Making this week! Can this be made in a slow cooker?
Hi Krista, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hi, I would like know what brand of herb do you use mostly?
Have a good day
Hi Yumna, we get most of our herbs from our and my Mom’s garden. Otherwise, we will purchase what the store has in the organic section. If you take a look at our video of our kitchen tour I did show our spice drawer and I quickly realized McCormick was the majority
Just made this soup. It is so good and looks exactly as pictured. Definitely, it goes on my family’s favs list.
Natasha, I would like to thank you for your recipes and for your blog. Six years ago, I’ve moved to the US. I was really lost. It was so difficult to learn all those new names and products. I missed many of my favorite Slavic flavors. By chance, I’ve found this blog, and it changed my cooking completely. I’ve found out that all of my lovely recipes are absolutely easy to make with local products, and make them even tastier. I’ve learned so many new amazing cooking tips. I felt in love with Mexican food and I am not afraid to try something new (chicken enchiladas – OMG – so good!!) Thank you so much! I’ve tried many recipes from the blog, and they all are win. My family’s menu consists 100% from your recipes. Tomorrow, it’s gonna be cheeseburger sliders and baked potato wedges day. Can’t wait to make them
Sorry for mistakes, Russian is still my first language.
That’s just awesome Irina! Thank you so much for that wonderful review. I’m so glad you’re enjoying our recipes!
Hi,do you think homemade beef bone broth will be good for this recipe?
Thank you
Hi Alina, that would be great.
This soup is incredibly delicious. All the wonderful flavors meld so well together. It’s easy and mostly hands off, which I love. Thank you for another recipe. It’s a keeper!
I’m so happy you enjoyed that Irene! Thank you for sharing that with us!
Best recipe for soup Kharcho!!!!!
Thank you so much for giving this recipe an excellent review!
I came back to give this soup 5 stars. I have made the soup many times now and it’s still my favorite to eat. I had some for breakfast today 🙂
This is one for the recipe book. Thank you for a lovely recipe.
Hello Ava, thank you for this excellent feedback. I’m so happy that this is one of your favorites!
Can you provide instructions to make this in a instapot?
Hi Sabrina, I think this beef soup could be adapted to an instant pot but I haven’t tried it personally so I won’t be able to say if any modifications need to be made.
Have you ever tried this with ground beef instead? Would it not give off as much flavor? I have ground beef and just trying to find good use for it
Hi Alina, I haven’t tested that with ground beef to advise. If you experiment, please let me know how you like that recipe.
Tacos! Or cheeseburger casserole 😉
I have made this soup twice now, it is so delicious and so full of flavor!! I always have 2 servings at a time.
That’s so great! It sounds like you have a new favorite!
Hi Natasha! I have made this recipe 3 times now and my hubby and I loooove it. However this weekend I am having 13 people over my house and I want to make this soup along with other dishes. How many servings would you say this recipe makes? I am just wondering if I need to double the batch. Thank you!!
Hi Tanya, I’m so glad you enjoyed it! Recipes like this generally serve 8 people depending on your portion size.
I made your Rassolnik last week and thought I’d try Kharcho this week. The Rassolnik was so good, and the Kharcho is almost finished, a quick taste test and there are so many flavors, I can’t wait to add the dill. I am going to use barley instead of rice, as I think it fits the heartiness better, and definitely going to add a scoop of sour cream in my bowl.
Mmm I bet your home smells so good right now!! Thank you so much for sharing that with me.
I really want to try this but my husband hates coriander. Will the flavor be affected much if I leave it out?
Hi Tiffine, Using cilantro is a great substitute because coriander is the seed of cilantro. Several of our readers have used that with great results.
Delicious! This soup came out amazing. Was my first time making beef soup so very happy with outcome. Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it
LOVED THIS! Great leftovers too. I’m watching my sugar/starch intake for health reasons so replaced the rice with cauliflower rice. My family couldn’t tell the difference and scarfed it down! This will become a part of our meal rotation. Thanks, Natasha — once again, you’re a rock star!
That’s just awesome!! Thank you for sharing your wonderful review, Gina!
From the pix it appears you did not rinse the rice; I just wanted to confirm since you usually specify.
thx,
Bill
Hi Bill, I did not rinse it for this recipe. You can rinse if you prefer, but the soup will be just slightly thinner since the starch on the rice makes the soup a little thicker
That’s what I figured. It’s rainy and chilly here in the mtns of NC and I was looking something to de-gloom the day. This recipe seemed to be waving its arms hollerin’ pick me. I had a 4.5lb chuck eye roast in the freezer that needed doin’ so it’s in the sink thawing as we speak. I think this and a cake of good southern cornbread is all a body will need to make this a better day…and maybe a good bourbon while it’s cookin’.
Wanting to make this tomorrow but had a quick question. Is ground coriander seed the same thing as ground coriander? Thank you!
Yes, that is correct. Coriander is the seed of cilantro and ground coriander is the same as ground coriander seed.
Could you skip the Dill or add something else. Neither my son nor I like dill.
We love it with Dill but you are welcome to omit or substitute that.
Delicious!
Thank you for that great review, Donna!
I want to make this in the crock pot, how long would you suggest
Hi Sarah, Honestly, I have not tried that but I think that could work in a crockpot. If you experiment and figure out the time we would love to know.
I love this soup so much! I made this recipe for the first time when I was staying in Russia with my boyfriend, and we are making it for the first time tonight now that we are back in Canada. So good!
It’s a classic! Thank you for the great review!
Hi Natasha! What great recipes you have. I enjoy watching your videos, you have such a bubbly and cheerful spirit. I made Kharcho today for the first time, and it was a big hit! I love cooking and I look forward to trying more of your recipes.
That’s just awesome!! Thank you for sharing your wonderful review Annesha!
What a fantastic recipe. Just made a huge pot of this, my go too from now on for soups. Thank you so much.
You’re welcome! I’m so happy you enjoyed it!
Oh my gosh. I’m 5 months pregnant and this looked so good. I made it today and was able to down 2 bowls of this delishesness. I haven’t been able to eat that much in one sitting in at least 2 weeks. This is so yummy!!!
This comment just made my day! I’m so glad you enjoyed this recipe! Thank you for that awesome feedback.
Made this again last night -SO GOOD! Used San Marzano tomatoes from a can – maybe that contributed? Thanks, Natasha!
I’m so happy you enjoyed that! Thank you for sharing that awesome review!
Love your recipes. Can you add some pressure cooker conversion info
I love making soup in a pressure cooker
Hi Pattie, I haven’t tested this in a pressure cooker but I love the idea! If I come up with a conversion, I will be sure to share it. If you beat me to it, please share your results here and thank you in advance!
Natasha, Do you know how this recipe could be adapted to Instant Pot? It seems like it would do well. Thanks!
Hi Carolyn, I think this beef soup could be adapted to an instant pot but I haven’t tried it personally so I won’t be able to say if any modifications need to be made.