Georgian Lamb Kharcho Soup with Rice

Colorful, thick, with a bright piquant taste. Everyone will appreciate it! The classic Georgian lamb kharcho soup with rice is very aromatic, with a stunning Caucasian note. This dish will definitely take pride of place on your dinner table.
cook time: 3h
Owen Truitt
Georgian Lamb Kharcho Soup with Rice

Nutrition Facts (per serving)

187
Calories
11g
Fat
9g
Carbs
13g
Protein

Ingredients (10 portions)

Basic:

Onion 2 pc
Garlic 5 clove
Salt to taste
Ground coriander 0.5 tsp
Rice 5 tbsp
Bay leaf 2 pc
Parsley 20 g
Peppercorns 10 pc
Tkemali Sauce 5 tbsp
Hot pepper to taste
Khmeli-suneli 1 tbsp
Saffron (Imeritinsky) to taste
Parsley root 1 pc
Mutton (On the bone) 1 kg
Green cilantro 20 g

Recipe instructions

Step 1

Step 1
How to cook classic lamb kharcho soup with Georgian rice? Prepare all the necessary products. Choose lamb that is between 3 months and one year old. The pulp itself should be firm and elastic. When pressed, the hole should quickly recover, which means the meat is fresh. Pay attention to the color of the lamb fat — it should be light. If it is yellowish in color, then this is old meat. Smell the lamb — the smell should not be repulsive.

Step 2

Step 2
Wash the lamb in running water, place in a saucepan, fill with clean filtered water and cook the lamb broth until tender. This may take one and a half to two hours. I cooked for two hours. Remove the meat from the pan and let it cool slightly.

Step 3

Step 3
Separate the meat from the bone and cut into pieces approximately two centimeters in size.

Step 4

Step 4
Wash the rice in several waters until the water is clean. Add the rice to the broth and cook for about 10 minutes. You can find out how to choose rice by reading the article; the link to it is at the end of this recipe.

Step 5

Step 5
Peel the onion, finely chop and fry in a frying pan with a small amount of vegetable oil, place in a saucepan. Wash the parsley root, peel it, cut it into small cubes and add it to the pan. Next, add ground coriander, bay leaf and black peppercorns to the pan. Cook for another 10 minutes. Then add the meat separated from the bone.

Step 6

Step 6
Peel the garlic and chop it in a way convenient for you. I grated it on a fine grater, but you can put it through a press or finely chop it with a knife.

Step 7

Step 7
Add Tkemali sauce, hot red pepper, Imeretian saffron, and hop-suneli seasoning to the pan. Add salt and cook for another 5 minutes. You can add any spices to your taste.

Step 8

Step 8
Wash the greens under running water, dry and finely chop.

Step 9

Step 9
Add herbs and chopped garlic to the soup. Add salt to taste. Turn off the heat, close the lid and let sit for 10-15 minutes. Classic Kharcho soup with lamb at home is ready. Bon appetit!

Additional rubrics

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