Like most traditional dishes, the kharcho has a lot of variations, depending on the region in which the dish is made. And although each of the options differs in the composition of spices and other additives, in practice the base remains the same: onion, meat, rice, hops-suneli and coriander. We will realize the recipe of mutton soup from mutton in various variations.
Recipe for lamb kharcho soup
Another important component of this Georgian dish is Tkemali, without which it is impossible to achieve the full flavor of authentic harko. Ткаемали it is possible to buy ready or to prepare own variant from the cleared plums and spices.
Ingredients:
- lamb - 840 g;
- rice - 55 g;
- tomatoes - 430 g;
- onion - 165 g;
- garlic - 1 head;
- tkemali - 45 g;
- a bunch of cilantro.
Preparation
The best dishes for kharcho - kazanok, which ensures the uniformity of heating and heat retention, enriching the dish with taste.
Put the broth of lamb in a separate bowl, periodically removing the noise from the surface, and on the next burner put the kazanok with hot oil and save in it onion semirings. Add garlic to onion fry.
While the onion is steamed, blanch the tomatoes and beat them with the blender into the sauce.
Mix the fried onion with the meat cut into pieces, pour in the tomato sauce and tkemali, after mixing, pour in the well-washed rice and pour all the broth. Cook soup kharcho from lamb in Georgian until rice is ready, and before serving, we add chopped coriander.
Lamb chowder soup - a classic recipe
While in one part of Georgia they insist on the classic version with the tkemali in the composition, in another they say that real kharcho is unthinkable without nuts and hops-suneli. We recommend that you try both recipes and give preference to what will suit your taste.
Ingredients:
- lamb - 620 g;
- sauce of satsebeli - 165 g;
- hops-suneli - 10 g;
- garlic - 4 teeth;
- onion - 115 g;
- walnuts - 115 g;
- rice - 175 g;
- hot pepper, coriander - to taste.
Preparation
Before you cook a delicious mutton soup from mutton, divide the meat into pieces and peel off the films. Divide the lamb into equal pieces, pour water and leave to cook for about an hour.
During this time, take on other components. Rinse the rice, beat the walnuts into the flour, and then add both rice and nuts to the broth. Season the hop-suneli soup and the sauce (or tkemali), squeeze out the garlic and leave to boil until the rice is ready. Finished soup complement with hot pepper and cilantro.
Such a lamb soup of lamb can be made in a multivariate. First, leave the beef cooked in the appropriate mode for an hour and a half, and then add the rest of the ingredients to it and let it boil for another 40 minutes.
How to cook soup kharcho from lamb?
For light acidity, instead of tkemali, you can add ordinary crushed plums to the soup. It will turn out not less tasty.
Ingredients:
- lamb - 630 g;
- onion - 170 g;
- garlic - 4 teeth;
- tomatoes - 115 g;
- plums - 65 g;
- rice - 55 g;
- a bunch of cilantro.
Preparation
Before you make soup kharcho from lamb, put the broth to boil for a couple of hours, not forgetting to remove noise from the surface. After 1.5-2 hours, the meat can be removed, disassembled into smaller pieces, returned back to the broth and added thoroughly washed rice. Do not forget about spices, pour in a good pinch of salt and a little bit of hot pepper.
Separately fry the chopped onions. Add to it garlic and pieces of plums, and at the very end - puree of fresh tomatoes. Pour the roast in the sauce into the soup and leave to cook until the rice is ready. The finished hurcho is then supplemented with an abundance of fresh coriander, and after being removed from the fire leave to stand for 15 minutes.