Classic lamb kharcho soup is the most delicious version of this soup. Thick, rich, spicy, with the addition of tkemali sauce - this soup turns out very tasty. Of course, meat can be replaced with chicken, but I advise you to cook it this way at least once.
Ingredients
- Mutton - 700 gr
- Fig - 5 tbsp.l
- Onion - 2 pieces
- Garlic - 5 cloves
- Parsley root - 1 piece
- Tkemali sauce - 1 art.l
- Hops-suneli - 1 art.l
- Bay leaf - 2 pieces
- Tomatoes - 3 pieces
- Cilantro - 20 g
- Salt - to taste
- Spices and seasonings - to taste
Step-by-step cooking recipe
To prepare this soup, I choose lamb aged from 3 months to a year. Rinse the meat well, remove excess fat and put it to cook.
Remove the finished meat from the broth, let it cool and divide into fibers.
Send the meat back to the pan and add the rice.
Peel the onion and garlic. Finely chop and send to the frying pan to fry in oil. Chop the tomatoes in a blender and add to the onion. Add the onion, spices and parsley root to the soup and cook for another 10 minutes.
Add Tkemali sauce, hops-suneli seasoning to the soup, add salt and cook for another 5 minutes. Remove from the heat and let it brew for 5 minutes.
Finely chop the cilantro and sprinkle the soup when serving. Garnish with slices of fresh tomato.
