home → Casseroles Kharcho soup from lamb ribs. Kharcho from lamb - recipes for cooking at home. Delicious lamb kharcho soup

Kharcho soup from lamb ribs. Kharcho from lamb - recipes for cooking at home. Delicious lamb kharcho soup

It's good to have some spicy soup sometimes. Overloaded with vodka drunk the day before, the body, having received a dose of pepper slightly modified in the soup, shakes itself and, with perspiration, quickly removes fuselage and other poison from its own depths.

The whole question is - what should such a soup be like when the first healing process carried out with the help of hodgepodge is already over? Of course, it should be a properly prepared kharcho soup - not quite with a classic set of ingredients, using ingenious technology, which, of course, you will not read about in any cookbook, because they are written ... (I will not continue the thought).

However, the case!!!

At home, I remove the film from the “accordions” of the ribs without removing the fat and cut it into pieces lengthwise so that, accordingly, there is a rib in each piece.

Next comes my cunning technology of direct cooking. I heat up a Teflon pan and (ATTENTION!) Without any oil, cover its bottom with the indicated ribs, fat down, so that they are fried. In order for the process to go more energetically, I add 20 grams of butter on top. While the ribs are frying, pour a little into the pan soy sauce(a tablespoon) and a tablespoon of any wine that comes to hand. I cut the onion into thin rings and throw it into the ribs languishing in wine and soy sauce. I immediately add carrots cut into thin strips and half a teaspoon of hot pepper. Mix well, let the onions and carrots soften and put two tablespoons tomato paste or four tablespoons of grated tomatoes (better with tomatoes). I mix again so that the ingredients in the total mass take on a characteristic reddish tint from the tomato, and pour two liters of boiling water into the pan. I bring the mixture to a boil, make a small fire so that it boils slightly and evenly, and leave it to cook for 30 minutes, peeling the potatoes and washing half a glass of rice during this time.

After 30 minutes, I add diced potatoes and, as soon as the soup boils, half a glass of washed rice. I test for salt, adding salt if necessary. After 20 minutes, a semi-finished product called kharcho is ready. Why a semi-finished product? But because, turning off the fire under the pan, I add five or six cloves of finely chopped garlic (ideally a head) and fresh cilantro to the kharcho and let this thing stand for another 10 minutes. Now it’s definitely ready. It remains to pour kharcho into deep plates, not forgetting to put a few ribs in each, and - eat. But vodka - do not drink ... Is it just a little bit!? ...

Enjoy your meal!

PS. In order to immediately reject the claims of kharcho apologists in a significant deviation from the classics, I will say that this recipe was spied on by shepherds in the vicinity of Mtskheta in 1972, when I, as a boy, watched how adults were being treated. An elderly Georgian who made kharcho in a cauldron on a fire explained to me why it is still better to lightly fry the ribs with onions and tomatoes and not use them without: like, it’s easier and tastier. Later, I tried this and that, and realized that the truth remained with the Georgian. Much later, when in the Moscow toshnilovki they twisted my brains about the fact that the classic kharcho is made exclusively from beef, with the addition of tkemali, tklapi or cherry plum instead of tomatoes, I always remembered those Georgian shepherds and mentally sent Moscow culinary specialists to hell. Moreover, both they and their cooking were worth it to be sent.

Total time: 180 min
Recipe for: 8 servings
Calories: 214 kcal
Complexity: simple recipe
National cuisine: Caucasian

The recipe, like the process itself, is quite standard, but even if you have never cooked Kharcho, you are unlikely to have any difficulties. It is most convenient to buy spices in a ready-made set, but you can also collect them yourself: suneli hops, coriander, chili must be used. By the way, you can cook soup not only on the stove, but also in a slow cooker.

Ingredients

Lamb ribs - 1 kg
Rice - 1/2 cup
Bulb - 3 pcs.
Tomato paste - 2 tbsp
Tomatoes - 500 g
Tkemali - 2 tbsp.
Spices - To taste (preferably buy a mix for "Kharcho")
Salt and herbs - to taste
Nuts - 1/2 stack.
Garlic - 4-7 Cloves
Vegetable oil - 2 tbsp.

How to cook

The first step is to boil the broth. Wash the ribs, put them in a pot of water. Add one onion (optional), bay leaf. Boil the broth over low heat, removing the foam, 1.5-2 hours.

To prepare the dressing, fry the onion in vegetable oil until light golden brown.

Wash the tomatoes, dry, cut into cubes. Put in a pan with onions and fry for 5-7 minutes over medium heat.

Strain the broth and return to the fire along with the ribs. Add rice, add salt and cook for about 15 minutes.

Add tomato paste, Tkemali, spices and salt to the pan. Mix thoroughly.

After 5 minutes, you can remove from heat and put in a saucepan.

Cook for another 10 minutes.

Dry the nuts in a dry frying pan, chop, put in a saucepan.

At the end, add chopped garlic, herbs and, if necessary, more salt and spices. Remove from heat after a couple of minutes and let steep for 20-25 minutes before serving.

First courses are leaders among the rest in terms of their nutritional value. Delicious soup is the perfect dish for hearty lunch and proper digestion. As a rule, the combination of products in soups sometimes seems incompatible, but it's worth the risk and your taste buds will be pleased, and you will experience a feeling of satiety and satisfaction.

Kharcho is called the "pearl" of Georgian cuisine. Of course, he got this title for a reason. Thanks to its bright, rich and spicy taste, it has won the love of many gourmets. This soup is cooked in many countries, and even restaurants add kharcho to their menu list. He never ceases to be popular.

Cooking kharcho at home is not so difficult, the main thing is to follow a few rules. The recipes that I present to you are adapted for home cooking, it is worth a try and you will not be disappointed, and your loved ones will ask for more.

Traditionally, kharcho is made from fatty beef meat on the bone, and not lamb, as many people think. But this does not hurt to cook soup from lamb, you can use other types of meat. A rich, tasty and spicy soup will win your heart, if you haven't tried it yet, go for it, it's worth it.

Ingredients:

Lamb - 700 g
Onions - 2-3 pcs
Tomatoes - 3 pcs
Rice - 1/2 cup
Khmeli-suneli - 1 tbsp. a spoon
Bay leaf - 2 leaves
Allspice black peas - 6-8 peas
Garlic - 3-4 cloves
Greens - dill, parsley, cilantro
Salt - to taste

Of course, it all starts with the preparation of meat and broth for future soup. Rinse the lamb, cut into medium pieces, remove the films. Put the pot with meat on the stove and cook over medium heat for 1.5-2 hours, while do not forget to remove the foam.

Half an hour before the meat is ready, you can put parsley or celery root in the broth, this will add extra flavor to the soup.

When the meat is ready, remove it from the pan, cut into pieces, while removing the bones.

In a preheated pan, fry the onion until transparent, then send the pieces of meat to the onion. The contents need to be stewed, for this, pour in a couple of tablespoons of meat broth, cover with a lid, reduce the stove to a minimum.

Remove the skin from the tomato, cut into cubes. Add them to the pan to the meat with onions, mix and simmer with the lid closed for another 10 minutes.

To easily remove the peel from the tomato, cut them crosswise and place in a deep bowl of boiling water for 1 minute. After that, the peel will easily separate from the pulp.

Send the stew with tomatoes and onions to the boiling broth, add salt to taste. Next, add rice, preferably long grain. As soon as the broth boils again, season it with seasonings: suneli hops, bay leaf, allspice black peppercorns. Red pepper can be added for spiciness.

At the end of cooking, add finely chopped garlic and herbs to the soup. For a rich taste, kharcho should stand for at least 1 hour before serving.

Enjoy your meal!

Classic lamb kharcho recipe - step by step recipe

Among the variety of dishes of Georgian cuisine, kharcho is the leader in all positions. This soup is loved and the mere mention of it makes the mouth fill with saliva. The soup has an inimitable taste, with bright spicy notes. The soup will be for the first, and for the second you can cook stewed cabbage.

Ingredients:

Lamb - 900 g
Rice - 2/3 cup
Onion - 2 pcs
Bulgarian pepper - 1 pc.
Tomatoes - 3 pcs
Tomato paste - 3 tbsp. spoons
Walnuts - 100 g
Tkemali sauce - 3 tbsp. spoons
Suneli hops - 1.5 tbsp. spoons
Ground coriander - 1 teaspoon
Seasonal spices - 1 teaspoon
Ground black pepper - 0.5 tsp
Bay leaf - 2 leaves
Salt - to taste
Sugar - 1 teaspoon
Greens - dill, parsley, cilantro, basil
Garlic - 3-4 cloves

Washed meat, cut into pieces, put in a saucepan and put on the stove to cook. When boiling, it is necessary to remove the foam. After 1.5 hours of cooking, pour the pre-washed rice into the pan, bring to a boil and reduce the heat to a minimum.

The meat must be on the bone.

Cut the onion into half rings and fry in a pan until transparent.

Add diced bell pepper to onion and stir.

Bulgarian pepper is not a required ingredient, but it gives a special aroma and taste to the soup.

After a few minutes of frying, add the diced tomatoes, tomato paste and Tkemali sauce, mix everything until smooth and continue frying for another 5 minutes.

Send the vegetable fry to the pan as soon as the rice is ready and mix.

After 10 minutes, add spices and ground or finely chopped walnuts, chopped garlic and salt the kharcho to the soup.

Nuts will give kharcho soup an unusual taste.

Bring the soup to a boil and simmer for 3 minutes.

At the very end of cooking, pour the chopped greens into the pan and leave it on the stove to brew for 40-50 minutes.

Serve the soup with a pita bread.

Enjoy your meal!

How to cook lamb kharcho in a slow cooker - video recipe

A slow cooker is a kitchen appliance that has firmly entered our lives. And by the way, it greatly simplifies the process of cooking. The multicooker has many modes, which makes it an indispensable assistant in the kitchen. Check out slow cooker pork goulash recipes. Soup kharcho can be cooked in a slow cooker and it will be no less tasty.

Enjoy your meal!

Lamb ribs kharcho with prunes - recipe with photo

Adding prunes to the soup will give it a milder and spicier taste. Light sweetness due to dried fruits and "smoke" flavor. I advise you to buy prunes by weight, it is more fragrant than in bags in a supermarket, but for lack of it, this one will do. You can stew beef with prunes, it’s very tasty, and you will find recipes.

Ingredients:

Lamb ribs - 1.2 kg
Steamed rice - 200 g
Onion - 3 pcs
Tomatoes - 2 pcs
Tomato paste - 2 tbsp. spoons
Walnuts - 20 g
Prunes - 8 pcs
Spicy dry adjika - 1 teaspoon
Suneli hops - 2 teaspoons
Black peppercorns - 5-6 peas
Dried basil - 2 teaspoons
Bay leaf - 3 leaves
Garlic - 5 cloves
Salt - to taste
Greens - cilantro, parsley

Put a pot of water on the stove and bring to a boil, only then lower the ribs into it. Send the peeled onion, bay leaf and black peppercorns to the pan along with the meat. Cook over moderate heat for 1.5-2 hours until lamb is soft.

The meat will be juicy and soft if you put it in boiling water.

After an hour, remove the onion, it is no longer needed and salt to taste.

When the ribs are cooked, remove them from the broth.

Strain the broth through a sieve to get rid of small seeds, peppercorns and bay leaves, they have already given up all their taste.

Pour the broth into a clean saucepan, bring to a boil and add the rice. If necessary, salt and add hops-suneli seasoning. Separate the meat from the bones.

Finely chop the onion and fry in a pan until golden. In a blender, puree tomatoes with a teaspoon of suneli hops and dried basil.

Send meat, mashed tomatoes with spices, chopped nuts, prunes cut into pieces, tomato paste into a pan with fried onions. For spiciness, add adjika. Mix and simmer with the lid closed for 10 minutes over moderate heat.

Put the fry in the pan with the already cooked rice and, after boiling, cook for another 5 minutes.

Send the chopped herbs and garlic to the finished soup.

Enjoy your meal!

Delicious lamb kharcho soup

Thick and rich hot meat soup will warm you up on cold evenings. The recipe is not difficult, but time consuming. But the result will not leave you indifferent. Treat your loved ones with a delicious soup, just cabbage soup, borscht is already boring, but here, something new.

Ingredients:

Lamb brisket - 1 kg
Rice - 150 g
Carrots - 1 pc.
Onion - 2 pcs
Tomatoes - 6 pcs
Garlic - 6-7 cloves
cilantro - large bunch
Apple cider vinegar - 1 teaspoon
Melted butter - 1 tbsp. a spoon
Khmeli-suneli - 1 tbsp. a spoon
Coriander - 2 teaspoons
Hot red pepper - 0.5 tsp
Black peppercorns - 5-6 peas
Salt - to taste

Grind black peppercorns, coriander, red pepper and salt in a mortar or coffee grinder.

Cut the brisket into pieces and remove the films from above. Melt the ghee in a heavy bottomed saucepan and sauté the meat for 8-10 minutes, then add the vinegar and chopped spices. Mix everything and fry for another 2 minutes.

Spicy spices are an integral part in the preparation of kharcho.

Cut the peeled onion into half rings, chop part of the bunch of cilantro.

Grate the tomatoes on a coarse grater, removing the peel, but at the same time retaining the juice, send to the pan with the meat, along with the onion and cilantro. Bring to a boil.

Boil the kettle and pour boiling water into the pot. Cook for 1 hour with the lid closed over low heat.

Boil rice in a separate pan until half cooked and add to the pot with soup 10 minutes before cooking.

In the finished soup, add finely chopped garlic, cilantro and leave to stand for 20 minutes.

Enjoy your meal!

Lamb kharcho recipe

Georgian cuisine is considered extremely tasty. Of all the variety of dishes, kharcho is a very popular soup. The recipe that I will tell you is understandable and accessible. Let's start.

Ingredients:

Lamb - 1 kg
Rice - 1 cup
Walnuts - 150 g
Onion - 3 pcs
Tomatoes - 3 pcs
Garlic - 3-4 cloves
Khmeli-suneli - 1 tbsp. a spoon
Salt - to taste
Greens

Pour cold water into a saucepan with meat, add salt immediately. Put on the stove and cook until done.

You can add salt to taste while cooking the soup.

Meanwhile walnuts must be cut very finely.

Remove the husk from the onion and cut into half rings.

Put the pan on the stove to heat up, the meat is cooked and you can pour rice into the pan.

It will take 1.5-2 hours for the meat to be ready.

Tomatoes must be peeled. Use a knife or another method convenient for you.

Sauté the onion in vegetable oil until translucent.

At this time, cut the tomatoes into cubes, and chop the garlic into smaller pieces.

Pour the chopped nuts into the bowl.

Add tomatoes to the onion, stir-fry the vegetables.

The rice is completely cooked, it's time to salt the soup, if necessary, and add suneli hops.

Put the roasted vegetables into a pot with soup. Bring to a boil and turn off the stove.

At the very end, garlic and herbs go into the soup. Let the soup brew for at least 30 minutes.

Enjoy your meal!

Lamb kharcho soup in a cauldron - recipe on video

Soon spring will come to us, and there is a little and long-awaited summer. Dishes in nature have a special taste, and eating them in the fresh air is a pleasure. If you are sure that you can cook kharcho only at home, then you should not think so. I found a video in which everything is interesting showing how to cook this soup on a fire.

Enjoy your meal!

Recipe for lamb kharcho

Delicious soup for lunch is the key to a good mood and proper functioning of your digestive system. And if this soup is kharcho, then it is doubly pleasant. Amazing taste will appeal even to true gourmets. It's easy to make this soup at home. Below is a detailed recipe with a description of each step.

Ingredients:

Lamb - 500 g
Rice - 100 g
Tkemali sauce - 70 g
Bulgarian pepper - 1 pc.
Onion - 2 pcs
Carrots - 1 pc.
Walnuts - 100 g
Khmeli-suneli - 1 tbsp. a spoon
Tomato paste - 3 tbsp. spoons
Pretz red - 0.5 tsp
Salt - to taste
cilantro - bunch

Make all the preparations for the soup. Cut the meat into medium pieces and put it in a saucepan. After boiling, remove the foam with a slotted spoon.

If the lamb is young, it needs to be cooked for 1 hour, this will be enough for the meat to be fully cooked.

Chop the onion.

Prepare carrots for frying.

Cut the bell pepper into medium cubes.

Heat a frying pan with oil and fry the onions and carrots.

Send to the pan bell pepper and add tomato paste, mix the contents of the pan.

Then Tkemali sauce, red pepper and mix in the same way, then remove the pan from the heat.

Tkemali sauce can be replaced with pomegranate juice.

Walnuts can be crushed using a rolling pin or finely chopped with a knife.

In a saucepan with cooked meat, add rice.

When the rice is ready, send the nuts to the pan.

Then put the roasted vegetables into the soup. Be sure to bring it to a boil.

It's time for seasonings, suneli hops and you can add ground black pepper to taste. Boil the soup for another 5 minutes.

Chop the washed cilantro.

Add cilantro to the soup and leave the pot to soak for a while.

Enjoy your meal!

Kharcho with lamb and rice

Its taste will win your heart from the first spoon. It is with lamb that such a soup will be less high-calorie. Lamb meat is not as fatty as beef or pork. And it is also a very healthy meat.

Ingredients:

Lamb - 800 g
Rice - 6 teaspoons
Onion - 2 pcs
Carrots - 1 pc.
Tomatoes - 700 g
Garlic - half head
Bulgarian pepper - 2 pcs
Parsley root - 1 pc.
Bay leaf - 3 pcs
Salt - to taste

Washed meat must be cut into portioned pieces and put in a saucepan. Fill the pan with water, about 2 liters and put on fire. After boiling, lower the heat on the stove and cook with the lid ajar.

Do not forget to remove the resulting noise, it will affect the quality of the broth in the future.

Half an hour before the meat is ready, this is about 40 minutes later, put the parsley root in the broth and salt to your taste.

Take care of the vegetables while the meat is cooking. Peel onions, carrots, Bell pepper. Chop the onion and pepper into cubes, rub the carrots on a grater.

In a preheated pan with vegetable oil, fry the onion for a short time, add carrots and bell peppers. Then reduce the heat on the stove, pour a couple of tablespoons of meat broth into the pan. Cover and simmer for no more than 6-7 minutes.

Tomatoes also need preparation. Remove the skin from them and cut into small cubes. Send them to the stewed vegetables in a pan, mix and leave on the fire for another 10 minutes.

Tomatoes will give a slight sourness.

In the meantime, the lamb is cooked and you can add rice to the broth. After boiling, send to the future soup vegetable stew and add spices. Cook over low heat for 20 minutes.

After that, pass the garlic through a press and send it to the soup. Switch off the stove.

Greens are best added when serving. Parsley, cilantro, dill and basil are perfect for this.

Enjoy your meal!

Step-by-step recipe for lamb kharcho

Moderately spicy, thick and fragrant soup will turn a simple lunch into a holiday. Real gourmets should definitely try kharcho and appreciate it.

Ingredients:

Lamb - 1 kg
Rice - 100 g
Onion - 3 pcs
Carrots - 2 pcs
cilantro seeds - 1 teaspoon
Tomatoes - 4 pcs
Tomato paste - 1 tbsp. a spoon
Garlic - 3 cloves
Butter - 50 g
Vegetable oil - 50 g
Khmeli-suneli - 1 tbsp. a spoon
Bay leaf - 4 pcs
Black peppercorns - 10 peas
Ground black pepper - to taste
Salt - to taste

Dip the meat on the bone into a saucepan with thick walls and a bottom. Add carrots, onions, bay leaves and allspice to it. Pour water into a saucepan and place on the stove.

Fry a couple of onions finely chopped and chopped garlic in butter with vegetable oil, mixed in equal proportions.

Toast the cilantro seeds in a dry frying pan for just a couple of minutes, then mash or grind them in a coffee grinder.

The cilantro seeds add incredible flavor to the broth.

Pass the tomatoes through a meat grinder or grate while removing the skin. Add tomato paste to the resulting mass.

Remove the vegetables from the finished broth, they can be thrown away, since they have fulfilled their function. Separate the meat from the bones and cut into arbitrary pieces. Strain it, pour it back into the saucepan and, after boiling, pour in the rice.

Send the meat and tomato sauce to the onion with garlic in a pan. Add spices there.

Mix and put on the stove to stew for about 15-20 minutes.

Connect these two parts together, leave on the stove until boiling. At the end of cooking, add fresh chopped herbs.

Enjoy your meal!

Kharcho recipe from the chef

Chef of world cuisine Ilya Lazerson in his video will tell real recipe for cooking Georgian kharcho. It will use beef, which is correct in a classic recipe, but that shouldn't confuse you. Beef can be easily replaced with lamb and the taste will be excellent.

Enjoy your meal!

Georgian lamb kharcho

Different regions of Georgia have their own kharcho recipe. But basically the ingredients are the same. In the classic recipe, the base is beef broth, but kharcho is also cooked from pork or even chicken. We will cook lamb with you.

Ingredients:

Lamb - 600 g
Rice - 4 tbsp. spoons
Crushed walnut - 1/2 cup
Garlic - half head
Khmeli-suneli - 1 tbsp. a spoon
Tkemali sauce - 4 tbsp. spoons
Salt - to taste
Greens

Boil the meat broth, it will take about 2 hours. Remove the meat, cut into pieces separating from the bones. Strain the broth and send the meat into it. Pour rice into boiled broth. With rice ready, add crushed walnuts. You can fry it in a frying pan first. At the end of cooking, finely chopped garlic, salt, suneli hops and Tkemali sauce go into the soup. Greens are best added when serving.

Enjoy your meal!

Kharcho has long ceased to be a national dish of Caucasian cuisine. Many people cook and love it. There is no one correct recipe for its preparation. It is cooked differently in different parts of the world. But this only gives you a chance to experiment, to try and find out which recipe will suit your taste. And I wish you success on your path to culinary creativity.

Anticipating a lot of reproaches, nevertheless ...

I agree with him... well, where will the shepherd in the mountains take the cow to take out the ribs, for example, from it? And the lambs are always at hand.

Therefore, I cook as suggested in the recipe given.

Traditionally, we will prepare food.

Ribs from lamb with loin ...

We divide them into pieces, With the ribs we get pieces and the rest must be cut so that it is convenient to eat. Approximately like this:

Onion. We cut into rings.

Carrots and potatoes ... wash, peel, cut ... Carrots in strips, potatoes in cubes.

Rinse half a cup of rice very well. Soy sauce. Pepper. I used this mixture. In general, you need hot pepper - half a teaspoon. Coarse grind. But we decided to do without extremes. And, of course, salt.

Garlic. We chop a little.

Finely chop the green bouquet. Parsley, dill, cilantro…

You also need tomato paste ... but I used these natural tomatoes. ...

And you will need thirty grams of butter.

Wine. Any. I took white.

Since we are cooking on the stove, we take a large pan. By type of cauldron. Teflon coated.

We heat it up and put the meat on the bottom. Fat down. Throw in a piece of butter.

We fry. Meat with butter. You can add a little pepper (not hot) and add.

Immediately add a spoonful of soy sauce and a spoonful of wine ...

Fifteen minutes later, lay the onion. And we mix. Good.

Then a carrot. And also mix.

Here it is necessary to do what I did not do due to internal circumstances. Add half a teaspoon of hot, coarse, pepper!!!

Cover with a lid and simmer for another fifteen minutes. Let the onions and carrots get tired, soften. Don't forget to stir from time to time. And then it will burn.

And put those same canned tomatoes from the box into the saucepan.

Then mix well and simmer a little more. So that the whole mixture is saturated with tomato spirit and acquires color ...

And pour boiling water. You will see the volume ... but about four liters. The saucepan is big.

Lamb kharcho soup is a thick spicy soup with meat. As a rule, use veal or. Many argue that the use of lamb for cooking kharcho is impossible, as the taste, aroma and essence are lost. But after you cook the classic lamb kharcho soup with rice once, all beliefs will go nowhere, as this is an incredibly tasty, hearty and fragrant soup.

Lamb is an insanely tasty and healthy meat that contains proteins, fats, micro and macro elements, as well as a number of vitamins. For those who are struggling with excess weight, this is an ideal option, since lamb is not as fatty as pork or beef.

The main thing is to choose the right meat for kharcho. Lamb meat aged from 3 months to one year is selected. The pulp itself should be firm and elastic. This can be checked by pressing on the surface. If it recovers quickly, then the meat is fresh. Pay attention to the color of lamb fat - it should be light. If it is yellowish, then you have old meat. Smell the lamb - the smell should not be repulsive, because it will not disappear, even if it is cooked for a long time. Although such meat can be soaked in vodka and then used, it is still better to cook from a young lamb that has recently been slaughtered. It is better to choose the neck, shoulder blade, brisket.

Boil the meat until it starts to move away from the bones. You can serve the meat directly on the bones, or you can separate it after cooking and put it back into the soup. Georgian food should have a certain flavor, this is achieved through wonderful Caucasian spices: coriander, suneli hops, saffron, black pepper, tkemali sauce. It is served with real Georgian bread and lots of fresh vegetables.

Kharcho lamb soup with rice

We are preparing a delicious, rich classic lamb kharcho soup with rice.
Ingredients:
Lamb - 500 g
Rice - 100 g
Tkemali sauce - 70 g
Sweet pepper - 1 pc.
Carrot - 1 pc.
Onion - 2 pcs.
Walnuts - 100 g
Khmeli-suneli - 1 tbsp. l.
Salt - to taste

How to cook lamb kharcho soup with rice

Prepare meat by cooking. Cut the film, veins and fat from the meat. Meat cut into small pieces.

Put it in a saucepan, fill with water and put on fire. After boiling, reduce the heat to a minimum and remove the resulting noise. Continue cooking the meat until fully cooked. If the lamb is young, then one hour will be enough.

Next, you need to prepare a vegetable dressing: peel and finely chop the onion.

Grate peeled carrots.

Wash the pepper, remove the seeds with the stalk and cut into small cubes.

Melt the mutton fat cut from the meat in a frying pan and add the onions and carrots. Stirring occasionally, bring to a state of softness.

Add pepper, tomato paste and mix. Then put the tkemali sauce, mix and remove from heat.

Peel the walnuts and grind them with a rolling pin into small crumbs.

Finely chop the washed cilantro.

Remove the cooked meat from the pan, and strain the broth through a fine sieve. Return meat to broth and add rice. After 10 minutes, put vegetable dressing into the soup, add nuts, ground red pepper, suneli hops, salt and finely chopped cilantro.

Boil for another 5 minutes and remove from heat. Let it brew a little.

Sur kharcho lamb with rice is ready. Arrange on plates and invite to the table. It turned out thick, fragrant, rich, spicy and very tasty. Enjoy your meal!

Advice
If you salt meat and broth 2.5 hours after cooking, the meat does not have time to salt and remains a foreign element of the dish. Strain the broth because of the small bones in minced meat and also to remove the spices.
Take as much rice as you need - someone likes thick and rich kharcho, and someone thinner.

Georgian lamb kharcho

Simple, delicious recipe fragrant kharcho. Ideally, for a classic kharcho, you still need a handful of walnuts (ceiling) and tkemali sauce (in extreme cases, satsibeli) - 3-4 tbsp. l.
Ingredients:
Lamb (ribs) - 1.2 kg
Water for broth - 2.8 liters.
Steamed long-grain rice - 150 g
Onion - 3 large onions
Fresh tomatoes - 2 large red tomatoes
Tomato paste - 1 tbsp. l.
Adjika spicy - up to 1 tsp
Salt - 1 tbsp. l. with a slide into the broth
Suneli hops - 2 tsp with a slide
Black peppercorns - 5-6 peas
Bay leaf - 2 pcs.
Paprika - 1 tsp
Saffron - a pinch
Coriander seeds - a pinch
Dried basil (rigani) - a pinch
Garlic - 5 cloves
Green cilantro or parsley - 1/2 bunch

How to cook lamb kharcho in Georgian

If you have frozen lamb, defrost first. Wash the meat, dry with a towel. Rinse the rice from excess starch and debris, put in a bowl and you can lightly pour cold water to make it swell. It is best to put steamed rice in kharcho soup, without a high content of gluten and starch, so that in the soup the rice lags behind the rice and does not turn into porridge. This is the first secret of cooking delicious and beautiful kharcho soup.

We clean one onion from the husk, take black peppercorns and bay leaves - these are our vegetables and spices for the broth.

How to cook lamb to make the meat juicy, soft and tasty

In order for the lamb to remain juicy, soft and tasty, it must be dipped not in ordinary cold water, but in boiling water. This moment is our second secret of cooking delicious kharcho soup. Boil 2.8 liters of water and then put the lamb, onion and spices into it. On moderate heat (3 out of 6 divisions), cook the meat for 1.5 - 2 hours, until soft. The meat was cooked exactly 2 hours. An hour after the start of cooking, put salt - 1 tbsp. l. with a hill. Remember: you can not put salt right away - the meat will be tough, this is the third secret of cooking any broth. If foam forms, remove it with a slotted spoon. When you put salt, throw out the onion, it has already boiled out and is no longer needed.

While the meat is cooking, prepare the onion and garlic. We cut onions for kharcho into thin half rings or quarters of rings, if the onion is large. Do not cut the onion into small cubes, this is not true for this soup. Garlic can be crushed in a crush or finely chopped.

Prepare spices, garlic and cilantro or parsley.

When the lamb is cooked, you need to pull out the meat and strain the broth through a sieve. For what? Firstly, to remove small bones, and secondly, to get rid of peppercorns and bay leaves, which have boiled down and given their flavor to the broth. I wash the broth pot, there is still a lot of plaque on it, no matter how carefully we remove the foam. Then we return our broth to a clean pan, pour the prepared washed rice. And put on medium heat - cook. Add 1 teaspoon of suneli hops so that the rice is saturated with the aroma of spices, add salt to the soup to taste.

Then we clean the boiled meat from the bones.

Preparing a stir-fry for soup

Let the onion fry in a couple of tablespoons of vegetable oil until golden brown. We cut the tomatoes into pieces, remove the hard places from the stalks. We do not clean the skin, because in a blender, tomatoes make their way to a state of puree.

In a blender, first grind the spices - the rest of the suneli hops, coriander (cilantro) seeds, saffron, basil. Then add the tomatoes and grind everything together until smooth - puree. Someone says that tomatoes are not added to kharcho, but in Georgia they make soup with tomatoes, and it’s so delicious with them!

Add lamb, sweet paprika to the fried onion, mix and fry together for 5-7 minutes over medium heat. Then add pureed tomatoes with spices and a spoonful of tomato paste. If you want spicy kharcho soup, add adjika or ground hot pepper. Here you also need to add a handful of crushed walnuts and, if any, prunes with a smoky flavor, cut into pieces.

We simmer everything together for 5-6 minutes under the lid, and then put our roast in the broth with already cooked rice. Bring to a boil and cook everything together for another 5 minutes. Then we put greens and garlic into the already prepared kharcho soup, mix and remove the soup from the stove. After 10-15 minutes, you can call everyone to the table.

Enjoy your meal!

On a note
Tkemali is a sauce based on sour plum (cherry plum), the color of tkemali depends on the color of the plum. Green tkemali plus plenty of cilantro gives the soup a green color. Kharcho with tomatoes can have red color. Varieties of tkemali are very fragrant, but tkemali from red cherry plum is much spicier, from green - softer taste.

Video recipe on how to cook kharcho soup from lamb ribs

Authentic Georgian kharcho soup, tasty, fragrant, satisfying and nutritious. Cook it once and then you will cook it forever.

Enjoy your meal!

Lamb kharcho on the bone according to the classic recipe

Lamb kharcho soup is a hot, fragrant and rich spicy lamb soup with rice and tkemali sauce.

Ingredients:
Lamb on the bone - 1 kg
Rice - 5 tbsp. l.
Parsley root - 1 pc.
Onion - 2 pcs.
Corn flour - 2 tbsp. l.
Ground coriander - 0.5 tsp.
Tkemali sauce - 5 tbsp. l.
Garlic - 5 tooth.
Khmeli-suneli - 1 tbsp. l.
Imeretian saffron - 1 pinch.
Black peppercorns - 10 pcs.
Bay leaf - 2 pcs.
Salt - to taste
Sugar - to taste
cilantro - to taste
Parsley - to taste
Hot red pepper - to taste