Classic Georgian kharcho soup on mutton broth turns out to be more rich and nutritious than with other types of meat. The noble taste of plums and walnuts, boiled rice and lots of spices - all in the best culinary traditions of Georgia!
Ingredients
- Mutton - 750 g
- Round rice - 150 g
- Onion - 3 pcs.
- Carrots - 1 pcs.
- Bell pepper - 2 pcs.
- Walnuts - 150 g
- Tkemali sauce - 100 ml
- Tomato paste - 90 ml
- Hop-suneli - 1 tsp.
- Ground black pepper - to taste
- Paprika - 1 tsp.
- Salt - to taste
- Cilantro - for decoration
Step-by-step cooking recipe
Cut off excess fat from the lamb, cut the meat into pieces. Fill with water, put on fire and bring to a boil, remove the foam. Cook over low heat until the meat is tender.
Prepare the vegetables: finely chop the onion, grate the carrots on a coarse grater, peel the pepper from the seeds and chop coarsely.
Melt the fat from the lamb in a frying pan, fry the carrots and onions on it. Add bell pepper, tkemali and tomato paste. Mix everything well and remove from heat.
Strain the broth through a sieve and return it to the fire together with the meat.
Wash the rice in running water, add it to a pot with broth, boil for 10 minutes. Then add salt to taste, 2 types of ground pepper, suneli hops and chopped walnuts. Mix well.
Send the fried vegetables to a saucepan with soup, stir and simmer for 10 minutes.
Sprinkle the finished kharcho soup with chopped coriander.
