Lamb Kharcho
⏳ Time
25 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
The original 'Kharcho' soup is a thick, spicy soup made with meat — typically with veal or beef — rice, and tomatoes. At a popular café, they serve this version with lamb brisket and sour plum sauce, making the soup especially hearty and fragrant.
Ingredients
- Veal Brisket - 0 lbs
- Rice - 1.2 oz
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Tomato Puree - 1.1 oz
- Tkemali - 1 tablespoon
- Garlic - 3 cloves
- Mild Chili Spice - 0.2 oz
- Cilantro - 0.5 oz
- Khmeli-suneli - 0 oz
- Ground Black Pepper - 0 oz
- Clove - 0 oz
- Ground Cinnamon - 0 oz
- Adjika - 0.4 oz
- Water - 1 qt
Step by Step guide
Step 1
Cut the lamb belly into pieces weighing 25-30 grams and boil them.
Step 2
Finely chop the onion, add freshly ground black pepper, and mix with your hands.
Step 3
Sauté the tomato puree in vegetable oil.
Step 4
Finely chop the garlic and herbs, and mix them together.
Step 5
Add to the boiling broth: seasoned onions, previously soaked rice, and sautéed tomato puree.
Step 6
Cook until done.
Step 7
Five minutes before the cooking is finished, add to the soup a mixture of tkemali sauce, finely chopped garlic with herbs, sliced chili pepper, khmeli-suneli, cinnamon, cloves, and adjika.
Step 8
Bring the soup to readiness.
Step 9
Ladle the prepared kharcho into bowls and garnish.
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