Lamb kharcho is a delicious soup that belongs to Georgian national cuisine. Each housewife cooks it in her own way, but there are some common points. It is given a special piquancy by the addition of hot spices, which add an indescribable note.

How to cook lamb kharcho?

When planning to cook lamb kharcho, it is important to remember the following:

• pomegranate juice easily replaces tkemali sauce;
• You should not add a lot of rice, otherwise the soup will turn into porridge;
• For beauty, the onion can be cut into rings. They can be placed in a plate with ready-made soup, after keeping them in boiling water for several minutes;
• The highlight of the dish is the spices for lamb kharcho. It can be hops-suneli, cloves, cinnamon, a mixture of peppers. Any seasonings are allowed; they will be organically complemented by such ingredients as adjika, tkemali;
• Both meat pulp and other parts, such as pulp, are excellent for soup. If you use their smoked variety, the taste will be incredibly piquant;
• Certain components may be included or omitted. For example, these are potatoes and other varieties of vegetables.
• Do not spill the soup as soon as it is cooked. Kharcho must insist.

Lamb kharcho - classic recipe

A recipe like Georgian lamb kharcho is perfect for the cold season. Those who cannot stand this type of meat can prepare soup with beef or pork. Kharcho can also be prepared in the summer using plums instead of tkemali. Together with the tomatoes, they are ground through a meat grinder, then fried in a frying pan and a sauce is obtained.

Ingredients:

• meat – 500 g;
• rice – 100 g;
• carrots, onions - 1 pc.;
• tomato paste, tkemali sauce – 50 g each;
• garlic – 2 cloves;
• spices.

Preparation

1. Lamb, cut into pieces, pour 2 liters of water and boil, boil.
2. Chop the vegetables. Fry in trimmed fat. Add pasta and tkemali. Mix.
3. Add rice. Boil for 5 minutes, add vegetables, and after another 5 minutes add nuts and garlic.
4. from lamb ends by boiling it for 10 minutes.

A simple recipe for lamb kharcho

You can make lamb kharcho soup using a very simple recipe. To highlight the taste of the dish, you can use traditional Georgian seasonings. If you take the meat of a young sheep, it will cook faster. Chili pepper is one of the main ingredients that adds piquancy to the dish. It is finely chopped and added at the very end.

Ingredients:

• meat – 500 g;
• carrots, onions - 1 pc.;
• garlic – 1 head;
• rice – 100 g;
• tomato paste – 50 g;
• herbs, spices.

Preparation

1. Cut the meat and fry it for 8 minutes.
2. Mix chopped vegetables with meat. Simmer for 15 minutes.
3. Pour in water and cook for half an hour.
4. Add rice to soup. Add pasta and spices, garlic.
5. Cook the lamb kharcho for another 10-15 minutes.

Lamb kharcho with potatoes - classic recipe

The recipe for lamb kharcho with potatoes is extremely popular. The dish turns out nourishing and thick. The amount of spice can be adjusted to your taste, as can the volume of rice. If desired, you can add olives or black olives. You can add fresh vegetables to the soup. Kharcho is served with sour cream and garlic croutons, which emphasizes its spicy taste.

Ingredients:

• meat – 0.5 kg;
• potatoes, onions - 2 pcs.;
• garlic – 1 head;
• rice – 50 g;
• tomato paste – 40 g;
• salt pepper.

Preparation

1. Boil the meat for about 2 hours.
2. Chop vegetables. Rinse the rice.
3. 30 minutes before the lamb is ready, add potatoes and rice to the broth.
4. Fry the onion, after 10 minutes add the garlic.
5. Combine the pasta with pepper and salt, pour in a little broth. Add the mixture to the onion and garlic.
6. Fry for 2 minutes and pour into soup. Cook for 10 minutes.

Lamb kharcho with walnuts

You can prepare lamb kharcho with the inclusion of walnuts. The food should be spicy, but in moderation, which is different for each housewife. So you need to add spices, but this should be done carefully, periodically tasting the food. Excess seasonings will only spoil the kharcho, since their task is to give the soup a delicious aroma.

Ingredients:

• meat – 500 g;
• onions, carrots - 1 pc.;
• rice – 100 g;
• tomato paste, tkemali – pop 50 g;
• garlic – 2 cloves;
• walnuts – 50 g;
• spices.

Preparation

1. Boil the chopped meat until cooked.
2. Fry the chopped vegetables.
3. Add rice, vegetables, nuts and garlic to the broth one by one.
4. Cook nut and lamb kharcho for another 15 minutes.

Lamb kharcho with prunes

Some housewives prepare lamb kharcho with the addition of prunes, which can be fresh or dried. If the smell of lamb is intolerable, add a little lemon juice at the end of cooking, then bring it to a boil again and turn off the stove. You can also add walnuts to the soup, then the dish will acquire an interesting taste.

Ingredients:

• meat – 500;
• garlic – 3 cloves;
• prunes – 100 g;
• rice – 70 g;
• tomato paste – 100 g;
• onions – 2 pcs.;
• seasonings

Preparation

1. Cover the lamb with water. Cook for about 1 hour.
2. Finely chop the prunes. Add it to the meat after 30 minutes.
3. After another 30 minutes, add rice.
4. Chop the onion and put it in the soup.
5. Heat the pasta and add to the lamb.
6. Add garlic, seasonings, herbs. Stir and let it brew.

Stewed lamb kharcho

You can use the original one made from lamb, which includes stew. She will come to the rescue when there is no meat at hand. Garlic, which appears in the soup, must be added at the end. This way it will be less subject to heat treatment and will not lose its smell. For those who like it spicy, adjika and a mixture of different peppers are suitable.

Ingredients:

• stew - 1 can;
• potatoes - 2 pcs.;
• rice – 300 g;
• carrots, onions - 1 pc.;
• tomato paste – 2 tbsp. l.;
• garlic – 3 cloves;
• seasonings

Preparation

1. Throw the stew into 2 liters of water and boil.
2. Add potato wedges and rice.
3. Make a fry of onions, carrots, pasta, add to the soup and cook for 20 minutes.
4. At the very end, add the remaining ingredients.

Lamb ribs kharcho - recipe

This option, like kharcho, comes out nutritious and piquant. If you use smoked ribs, the soup will cook faster. They should be chopped before cooking. To remove the specific aroma from the meat, the chopped pieces are soaked for 8 hours in cold water. The liquid needs to be changed every 2 hours, and the fat should be cut off.

Ingredients:

• ribs – 300 g.
• Rice – 70 g;
• onion - 1 pc.;
• tomato paste – 40 g;
• tkemali and adjika - 1 tbsp. l.;
• garlic – 4 cloves;
• greenery;
• seasonings

Preparation

1. Cut the ribs and boil.
2. Chop the onion and mash it with your hands.
3. Finely chop the greens. Add to crushed garlic.
4. Pour the rice into the pan after boiling. Add pasta, herbs with garlic and onion.
5. After 30 minutes, add tkemali, adjika and other seasonings to the soup.

Lamb kharcho with tomato paste

Many original recipes use fresh tomatoes, but an alternative option is also common, with which you can prepare lamb kharcho with tomato paste. It is important to pay attention to the meat. If you come across old lamb, it is recommended to soak it in vodka, then it will cook faster. Instead of rice, you can use pearl barley.

Ingredients:

• meat – 500 g;
• rice – 400 g;
• onions – 2 pcs.;
• tomato paste – 50 g;
• garlic – 3 cloves;
• herbs, spices.

Preparation

1. Boil the meat for an hour.
2. Add rice and continue cooking.
3. Fry the onion with the pasta and add to the soup.
4. The best recipe for lamb kharcho ends with boiling it for half an hour and adding the remaining ingredients at the end.

Lamb kharcho soup in a slow cooker

You can significantly simplify the process and make any model perfect for cooking, but some have a “simmering” effect, so the soup turns out even tastier. The main thing is to properly prepare the meat and other ingredients, and the cooking function will be completely taken over by the household appliance.

First courses are leaders among the rest in their nutritional value. Delicious soup is an ideal dish for a hearty lunch and proper digestion. As a rule, the combination of foods in soups sometimes seems incompatible, but if you take the risk, your taste buds will be happy and you will experience a feeling of fullness and satisfaction.

Kharcho is called the “pearl” of Georgian cuisine. Of course, he got this title for a reason. Thanks to its bright, rich and spicy taste, it has won the love of many gourmets. This soup is prepared in many countries, and even restaurants add kharcho to their menu list. He never ceases to be popular.

Making kharcho at home is not that difficult, the main thing is to follow a few rules. The recipes that I present to you are adapted for home cooking, it’s worth trying and you won’t be disappointed, and your loved ones will ask for more.

Traditionally, kharcho is prepared from fatty beef meat on the bone, and not lamb, as many people think. But this will not prevent you from making soup from lamb; you can also use other types of meat. This rich, tasty and spicy soup will win your heart. If you haven’t tried it yet, go for it, it’s worth it.

Ingredients:

• Lamb – 700 g
• Onions - 2-3 pcs.
• Tomatoes – 3 pcs.
• Rice - 1/2 cup
• Khmeli-suneli - 1 tbsp. spoon
• Bay leaf - 2 leaves
• Allspice black peas - 6-8 peas
• Garlic - 3-4 cloves
• Greens - dill, parsley, cilantro
• Salt - to taste

Of course, it all starts with preparing the meat and broth for the future soup. Wash the lamb, cut into medium pieces, remove the membranes. Place the pan with meat on the stove and cook over medium heat for 1.5-2 hours, while remembering to skim off the foam.

Half an hour before the meat is ready, you can add parsley or celery root to the broth, this will add additional flavor to the soup.

When the meat is ready, remove it from the pan and cut it into pieces, removing the bones.

In a preheated frying pan, fry the onion until transparent, then add the pieces of meat to the onion. The contents need to be stewed; to do this, pour in a couple of tablespoons of meat broth, cover with a lid, and reduce the heat to low.

Remove the skin from the tomato and cut into cubes. Add them to the frying pan with the meat and onions, stir and simmer with the lid closed for another 10 minutes.

To easily peel the tomatoes, cut them crosswise and place them in a deep bowl of boiling water for 1 minute. After this, the peel will easily separate from the pulp.

Add the stewed meat with tomatoes and onions to the boiling broth, add salt to taste. Next add rice, preferably long grain. As soon as the broth boils again, season it with seasonings: hops-suneli, bay leaf, allspice and black peppercorns. For spiciness, you can add red pepper.

At the end of cooking, add finely chopped garlic and herbs to the soup. For a rich taste, kharcho should stand for at least 1 hour before serving.

Enjoy your meal!

Classic recipe for lamb kharcho - step by step recipe

Among the variety of dishes of Georgian cuisine, kharcho is the leader in all positions. This soup is loved and just the mention of it makes your mouth water. The soup has an inimitable taste, with bright spicy notes. There will be soup for the first course, and for the second course you can prepare stewed cabbage.

Ingredients:

• Lamb – 900 g
• Rice - 2/3 cup
• Onion - 2 pcs.
• Bell pepper - 1 piece
• Tomatoes - 3 pcs.
• Tomato paste - 3 tbsp. spoons
• Walnuts - 100 g
• Tkemali sauce - 3 tbsp. spoons
• Khmeli-suneli - 1.5 tbsp. spoons
• Ground coriander - 1 teaspoon
• All-season spices - 1 teaspoon
• Ground black pepper - 0.5 teaspoon
• Bay leaf - 2 leaves
• Salt - to taste
• Sugar - 1 teaspoon
• Greens - dill, parsley, cilantro, basil
• Garlic - 3-4 cloves

Wash the meat, cut it into pieces, put it in a saucepan and put it on the stove to cook. When boiling, it is necessary to remove the foam. After 1.5 hours of cooking, add pre-washed rice to the pan, bring to a boil and reduce heat to low.

The meat must be on the bone.

Cut the onion into half rings and fry in a frying pan until transparent.

Add diced bell pepper to the onion and stir.

Bell pepper is not a necessary ingredient, but it adds a special aroma and taste to the soup.

After a few minutes of frying, add diced tomatoes, tomato paste and Tkemali sauce, mix everything until smooth and continue frying for another 5 minutes.

Place the fried vegetables into the pan as soon as the rice is ready and stir.

After 10 minutes, add spices and ground or finely chopped walnuts, chopped garlic and salt to the kharcho.

Nuts will give the kharcho soup an extraordinary taste.

Bring the soup to a boil and simmer for 3 minutes.

At the very end of cooking, pour the chopped herbs into the pan and leave it on the stove to brew for 40-50 minutes.

Serve the soup with pita bread.

Enjoy your meal!

How to cook lamb kharcho in a slow cooker - video recipe

A multicooker is a kitchen appliance that has become an integral part of our lives. And by the way, it greatly simplifies the cooking process. The multicooker has many modes, which makes it an irreplaceable assistant in the kitchen. Check out recipes for pork goulash cooked in a slow cooker. Kharcho soup can be prepared in a slow cooker and it will be no less tasty.

Enjoy your meal!

Kharcho of lamb ribs with prunes - recipe with photos

Adding prunes to the soup will give it a softer and piquant taste. Light sweetness due to dried fruits and a “smoky” aroma. I advise you to buy prunes in bulk, they are more flavorful than in bags in the supermarket, but if you don’t have them, these will do. You can stew beef with prunes, it’s very tasty, and you’ll find recipes.

Ingredients:

• Lamb ribs - 1.2 kg
• Steamed rice - 200 g
• Onion - 3 pcs.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp. spoons
• Walnuts – 20 g
• Prunes – 8 pcs.
• Spicy dry adjika - 1 teaspoon
• Khmeli-suneli - 2 teaspoons
• Black peppercorns - 5-6 peas
• Dried basil - 2 teaspoons
• Bay leaf - 3 leaves
• Garlic - 5 cloves
• Salt - to taste
• Greens - cilantro, parsley

Place a pan of water on the stove and bring to a boil, only then lower the ribs into it. Add the peeled onion, bay leaf and black peppercorns to the pan along with the meat. Cook over moderate heat for 1.5-2 hours until the lamb is soft.

The meat will be juicy and soft if you put it in boiling water.

After an hour, remove the onion; it is no longer needed and add salt to taste.

When the ribs are cooked, remove them from the broth.

Strain the broth through a sieve to get rid of small seeds, peppercorns and bay leaves, they have already given up all their taste.

Pour broth into a clean saucepan, bring to a boil and add rice. If necessary, add salt and khmeli-suneli seasoning. Separate the meat from the bones.

Finely chop the onion and fry in a frying pan until golden. In a blender, puree the tomatoes with a teaspoon of khmeli-suneli and dried basil.

Add meat, pureed tomatoes with spices, chopped nuts, prunes cut into pieces, and tomato paste into a frying pan with fried onions. For spiciness, add adjika. Mix and simmer with the lid closed for 10 minutes over moderate heat.

Place the fry in a pan with already prepared rice and after boiling, cook for another 5 minutes.

Add chopped herbs and garlic to the finished soup.

Enjoy your meal!

Delicious lamb kharcho soup

Thick and rich hot meat soup will warm you up on cold evenings. The recipe is not complicated, but it does take time. But the result will not leave you indifferent. Pamper your loved ones with a delicious soup, just like cabbage soup, borscht is already boring, but here’s something new.

Ingredients:

• Lamb brisket - 1 kg
• Rice - 150 g
• Carrots - 1 pc.
• Onion - 2 pcs.
• Tomatoes – 6 pcs.
• Garlic - 6-7 cloves
• Cilantro - a large bunch
• Apple cider vinegar - 1 teaspoon
• Ghee - 1 tbsp. spoon
• Khmeli-suneli - 1 tbsp. spoon
• Coriander - 2 teaspoons
• Hot red pepper - 0.5 teaspoon
• Black peppercorns - 5-6 peas
• Salt - to taste

Grind black peppercorns, coriander, red pepper and salt in a mortar or coffee grinder.

Cut the brisket into pieces and remove the membranes from the top. In a thick-bottomed saucepan, melt the ghee and fry the meat for 8-10 minutes, then add the vinegar and chopped spices. Mix everything and fry for another 2 minutes.

Spicy spices are an integral part in preparing kharcho.

Cut the peeled onion into half rings, chop part of a bunch of cilantro.

Grate the tomatoes on a coarse grater, removing the peel but retaining the juice, add to the pan with the meat, along with the onions and cilantro. Bring to a boil.

Boil the kettle and pour boiling water into the pan. Cook for 1 hour with the lid closed over low heat.

Boil the rice in a separate pan until half cooked and add to the pan with the soup 10 minutes before it is ready.

Add finely chopped garlic and cilantro to the finished soup and leave to stand for 20 minutes.

Enjoy your meal!

Lamb kharcho recipe

Georgian cuisine is considered extremely tasty. Of all the variety of dishes, kharcho is a very popular soup. The recipe I’m going to tell you is clear and accessible. Let's start.

Ingredients:

• Lamb – 1 kg
• Rice - 1 glass
• Walnuts – 150 g
• Onion - 3 pcs.
• Tomatoes - 3 pcs.
• Garlic - 3-4 cloves
• Khmeli-suneli - 1 tbsp. spoon
• Salt - to taste
• Greenery

Pour cold water into the pan with meat and immediately add salt. Place on the stove and cook until done.

While cooking the soup, you can add salt to taste.

Meanwhile, the walnuts need to be chopped very finely.

Remove the skins from the onion and cut into half rings.

Place the frying pan on the stove to heat up, the meat is cooked and you can pour the rice into the pan.

It will take 1.5-2 hours for the meat to be ready.

Tomatoes must be peeled. Use a knife or other method convenient for you.

Sauté the onion in vegetable oil until transparent.

At this time, cut the tomatoes into cubes and chop the garlic into smaller pieces.

Add chopped nuts to the pan.

Add tomatoes to the onions, stir-fry the vegetables.

The rice is completely cooked, it’s time to add salt to the soup, if necessary, and add suneli hops.

Place the roasted vegetables in a saucepan with soup. Bring to a boil and turn off the stove.

At the very end, garlic and herbs go into the soup. Let the soup sit for at least 30 minutes.

Enjoy your meal!

Lamb kharcho soup in a cauldron - video recipe

Spring will soon come to us, and then the long-awaited summer will come. Dishes in nature have a special taste, and eating them in the fresh air is a pleasure. If you are sure that kharcho can only be cooked at home, then you are wrong to think so. I found a video that interestingly shows how to cook this soup over a fire.

Enjoy your meal!

Recipe for making lamb kharcho

A delicious soup for lunch is the key to a good mood and the proper functioning of your digestive system. And if this soup is kharcho, then it’s doubly enjoyable. Even true gourmets will enjoy the amazing taste. Making this soup at home is not difficult. Below is a detailed recipe with a description of each step.

Ingredients:

• Lamb – 500 g
• Rice - 100 g
• Tkemali sauce - 70 g
• Bell pepper - 1 piece
• Onion - 2 pcs.
• Carrots - 1 pc.
• Walnuts - 100 g
• Khmeli-suneli - 1 tbsp. spoon
• Tomato paste - 3 tbsp. spoons
• Red pretz - 0.5 teaspoon
• Salt - to taste
• Cilantro - bunch

Prepare all the ingredients for the soup. Cut the meat into medium pieces and cook in a saucepan. After boiling, remove the foam with a slotted spoon.

If the lamb is young, it needs to be cooked for 1 hour, this will be enough for the meat to be fully cooked.

Chop the onion.

Prepare the carrots for roasting.

Cut the bell pepper into medium cubes.

Heat a frying pan with oil and fry the onions and carrots.

Place bell peppers in a frying pan and add tomato paste, mix the contents of the frying pan.

Then Tkemali sauce, red pepper and stir in the same way, then remove the pan from the heat.

Tkemali sauce can be replaced with pomegranate juice.

Walnuts can be crushed using a rolling pin or finely chopped with a knife.

Add rice to the pan with the cooked meat.

When the rice is ready, add the nuts to the pan.

Then add the fried vegetables to the soup. Be sure to bring to a boil.

It's time for seasonings, suneli hops and you can add ground black pepper to taste. Cook the soup for another 5 minutes.

Chop the washed cilantro.

Add cilantro to the soup and let the pan sit for a while to soak.

Enjoy your meal!

Kharcho with lamb and rice

Its taste will win your heart from the first spoon. It is with lamb that such a soup will be less caloric. Lamb meat is not as fatty compared to beef or pork. It is also a very healthy meat.

Ingredients:

• Lamb – 800 g
• Rice - 6 teaspoons
• Onions - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 700 g
• Garlic - half a head
• Bell pepper - 2 pcs
• Parsley root - 1 pc.
• Bay leaf - 3 pcs
• Salt - to taste

The washed meat must be cut into portions and placed in a pan. Fill the pan with water, about 2 liters and put on fire. After boiling, reduce the heat on the stove and cook with the lid ajar.

Do not forget to remove the resulting noise, it will affect the quality of the broth in the future.

Half an hour before the meat is ready, this is about 40 minutes, add parsley root to the broth and add salt to your taste.

Work on the vegetables while the meat cooks. Peel onions, carrots, sweet peppers. Chop the onion and pepper into cubes, grate the carrots.

In a preheated frying pan with vegetable oil, fry the onion for a short time, add carrots and bell pepper. Then reduce the heat on the stove and pour a couple of tablespoons of meat broth into the frying pan. Cover with a lid and simmer for no more than 6-7 minutes.

Tomatoes also need preparation. You need to peel them and chop them into small cubes. Add them to the stewed vegetables in a frying pan, mix and leave on the fire for another 10 minutes.

Tomatoes will give a slight sourness.

In the meantime, the lamb is cooked and you can add rice to the broth. After boiling, add stewed vegetables to the future soup and add spices. Cook over low heat for 20 minutes.

After this, pass the garlic through a press and add to the soup. Turn off the stove.

It is better to add greens when serving. Parsley, cilantro, dill and basil are ideal for this.

Enjoy your meal!

Step-by-step recipe for lamb kharcho

Moderately spicy, thick and aromatic soup will turn a simple lunch into a celebration. True gourmets should definitely try kharcho and appreciate it.

Ingredients:

• Lamb – 1 kg
• Rice - 100 g
• Onions - 3 pcs.
• Carrots - 2 pcs.
• Cilantro seeds - 1 teaspoon
• Tomatoes - 4 pcs.
• Tomato paste - 1 tbsp. spoon
• Garlic - 3 cloves
• Butter - 50 g
• Vegetable oil - 50 g
• Khmeli-suneli - 1 tbsp. spoon
• Bay leaf - 4 pcs
• Black peppercorns - 10 peas
• Ground black pepper - to taste
• Salt - to taste

Place the meat on the bone into a saucepan with thick walls and a bottom. Add carrots, onions, bay leaves and allspice to it. Pour water into the pan and place it on the stove.

Fry a couple of finely chopped onions and chopped garlic in butter and vegetable oil, mixed in equal proportions.

Fry the cilantro seeds in a dry frying pan for just a couple of minutes, then mash or grind them in a coffee grinder.

Cilantro seeds will add incredible flavor to the broth.

Pass the tomatoes through a meat grinder or grate them, removing the skin. Add tomato paste to the resulting mass.

Remove the vegetables from the finished broth; you can throw them away, as they have served their purpose. Separate the meat from the bones and cut into arbitrary pieces. Strain it, pour it back into the pan and after boiling, add the rice.

Add meat and tomato sauce to the frying pan with the onions and garlic. Add spices there too.

Mix and put on the stove to simmer for about 15-20 minutes.

Combine these two parts together and leave on the stove until it boils. At the end of cooking, add fresh chopped herbs.

Enjoy your meal!

Kharcho recipe from the chef

World cuisine chef Ilya Lazerson in his video will tell you a real recipe for preparing Georgian kharcho. He will use beef meat, which is correct in the classic recipe, but this should not confuse you. Beef can easily be replaced with lamb and the taste will be excellent.

Enjoy your meal!

Georgian lamb kharcho

Different regions of Georgia have their own recipe for kharcho. But basically the composition is the same. The classic recipe is based on beef broth, but kharcho is also made from pork or even chicken. We will cook it with lamb.

Ingredients:

• Lamb – 600 g
• Rice - 4 tbsp. spoons
• Crushed walnuts - 1/2 cup
• Garlic - half a head
• Khmeli-suneli - 1 tbsp. spoon
• Tkemali sauce - 4 tbsp. spoons
• Salt - to taste
• Greenery

Boil the meat broth, this will take about 2 hours. Remove the meat, cut into pieces, separating from the bones. Strain the broth and add the meat to it. Add rice to the boiling broth. When the rice is ready, add crushed walnuts. You can pre-fry it in a frying pan. At the end of cooking, finely chopped garlic, salt, suneli hops and Tkemali sauce are added to the soup. It is better to add greens when serving.

Enjoy your meal!

Kharcho has long ceased to be a national dish of Caucasian cuisine. Many people cook it and love it. There is no one correct recipe for its preparation. In different parts it is prepared differently. But this only gives you a chance to experiment, to try and find out which recipe suits your taste. And I wish you success on your path to culinary creativity.

Lamb kharcho soup is a thick, spicy soup with meat. As a rule, they use veal or. Many argue that using lamb to prepare kharcho is impossible, since the taste, aroma and essence itself are lost. But after you once prepare the classic lamb kharcho soup with rice, all beliefs will go nowhere, as this is an incredibly tasty, satisfying and aromatic soup.

Lamb is an incredibly tasty and healthy meat that contains proteins, fats, micro- and macroelements, as well as a number of vitamins. For those who are struggling with excess weight, this is an ideal option, since lamb is not as fatty as pork or beef.

The main thing is to choose the right meat for kharcho. The meat selected is lamb aged from 3 months to one year. The pulp itself should be firm and elastic. This can be checked by pressing on the surface. If it recovers quickly, it 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, because it will not disappear even if it is cooked for a long time. Although such meat can be soaked in vodka and then used, it is still better to cook it from a young lamb that has recently been slaughtered. It is better to choose the neck, shoulder, brisket.

Cook the meat until it begins to pull away from the bones. You can serve the meat directly on the bones, or you can separate it after cooking and put it back into the soup. Georgian food must have a certain aroma, this is achieved through wonderful Caucasian spices: coriander, suneli hops, saffron, black pepper, tkemali sauce. It is served with real Georgian bread and lots of fresh vegetables.

Lamb kharcho soup with rice

We prepare a delicious, rich classic lamb kharcho soup with rice.
Ingredients:
Lamb – 500 g
Rice – 100 g
Tkemali sauce – 70 g
Sweet pepper – 1 pc.
Carrots – 1 pc.
Onion – 2 pcs.
Walnuts – 100 g
Khmeli-suneli – 1 tbsp. l.
Salt - to taste

How to cook lamb kharcho soup with rice

Prepare the meat for boiling. Cut off the film, veins and fat from the meat. Cut the meat into small pieces.

Place it in a saucepan, add water and put on fire. After boiling, reduce the heat to a minimum and remove the resulting noise. Continue cooking the meat until fully cooked. If the lamb is young, then one hour will be enough.

Next you need to prepare the vegetable dressing: peel and finely chop the onion.

Grate the peeled carrots.

Wash the pepper, remove the seeds and stem and cut into small cubes.

Heat the lamb fat cut from the meat in a frying pan and add the onions and carrots. Stirring occasionally, bring to softness.

Add pepper, tomato paste and stir. Then add tkemali sauce, stir and remove from heat.

Peel the walnuts and crush them into fine crumbs using a rolling pin.

Finely chop the washed cilantro.

Remove the cooked meat from the pan and strain the broth through a fine sieve. Return the meat to the broth and add rice. After 10 minutes, add vegetable dressing to the soup, add nuts, ground red pepper, suneli hops, salt and finely chopped cilantro.

Boil for another 5 minutes and remove from heat. Let it brew a little.

Lamb sur kharcho with rice is ready. Place on plates and invite to the table. It turned out thick, aromatic, rich, spicy and very tasty. Bon appetit!

Advice
If you salt the meat and broth 2.5 hours after cooking, the meat does not have time to salt and remains a foreign element in the dish. You need to strain the broth because of the small bones in the minced meat, and also to remove spices.
Take as much rice as you need - some people like thick and rich kharcho, while others like it thinner.

Georgian lamb kharcho

A simple, delicious recipe for aromatic kharcho. Ideally, for classic kharcho you also need a handful of walnuts (potolov) and tkemali sauce (in extreme cases - satsibeli) - 3-4 tbsp. l.
Ingredients:
Lamb (ribs) - 1.2 kg
Water for broth - 2.8 l.
Steamed long grain rice – 150 g
Onions - 3 large onions
Fresh tomatoes - 2 large red tomatoes
Tomato paste - 1 tbsp. l.
Spicy adjika - up to 1 tsp.
Salt - 1 tbsp. l. with a slide into the broth
Khmeli-suneli - 2 tsp. with a slide
Black peppercorns - 5-6 peas
Bay leaf - 2 pcs.
Paprika - 1 tsp.
Saffron - a pinch
Coriander seeds - a pinch
Dried basil (rigani) - pinch
Garlic - 5 cloves
Coriander or parsley - 1/2 bunch

How to cook lamb kharcho in Georgian style

If you have frozen lamb, defrost it first. Wash the meat, dry with a towel. Rinse the rice to remove excess starch and debris, place it in a bowl and lightly pour cold water over it to swell. In kharcho soup, it is best to put steamed rice, without a high content of gluten and starch, so that in the soup the rice lags behind the rice and does not turn into porridge. This is the first secret of cooking delicious and beautiful kharcho soup.

Peel one onion, take black peppercorns and bay leaves - these are our vegetables and spices for the broth.

How to cook lamb so that the meat turns out juicy, soft and tasty

In order for the lamb to remain juicy, soft and tasty, it must be immersed not in ordinary cold water, but in boiling water. This moment is our second secret to cooking delicious kharcho soup. Boil 2.8 liters of water and then add lamb, onions and spices to it. Cook the meat over moderate heat (3 out of 6 stages) for 1.5 - 2 hours, until soft. The meat was cooked for exactly 2 hours. An hour after the start of cooking, add salt - 1 tbsp. l. with a slide. Remember: you can’t add salt right away - the meat will be tough, this is the third secret to cooking any broth. If foam forms, remove it with a slotted spoon. When you add salt, throw away the onion; it has already boiled down and is no longer needed.

While the meat is cooking, prepare the onions and garlic. Cut the onion for kharcho into thin half rings or quarter rings if the onion is large. Do not cut the onion into small cubes, this is not true for this soup. Garlic can be crushed in a crusher or finely chopped.

Let's prepare spices, garlic and cilantro or parsley.

When the lamb is cooked, you need to remove the meat and strain the broth through a sieve. For what? Firstly, to remove small seeds, and secondly, to get rid of the peppercorns and bay leaves, which had boiled down and given their aroma to the broth. I wash the pan from the broth, there is still a lot of residue on it, no matter how carefully we remove the foam. Then we return our broth to a clean pan and add the prepared, washed rice. And put it on medium heat to cook. Add 1 teaspoon of suneli hops so that the rice is saturated with the aroma of spices, add salt to the soup to taste.

Then we clean the boiled meat from the bones.

Preparing the fry for the soup

Fry the onion in a couple of tablespoons of vegetable oil until golden brown. Cut the tomatoes into pieces, remove the hard spots from the stalks. We do not peel the skin, because in the blender the tomatoes are pureed.

In a blender, first grind the spices - the rest of the suneli hops, coriander seeds (cilantro), saffron, basil. Then add the tomatoes and chop everything together until smooth - puree. Someone says that tomatoes are not added to kharcho, but in Georgia they make soup with tomatoes, and it’s so delicious with them!

Add lamb and sweet paprika to the fried onions, mix and fry together for 5-7 minutes over medium heat. Then add pureed tomatoes with spices and a spoonful of tomato paste. If you want spicy kharcho soup, add adjika or ground hot pepper. Here you also need to add a handful of crushed walnuts and, if you have them, smoky-flavored prunes, cut into pieces.

Simmer everything together for 5-6 minutes under the lid, and then put our fry into the broth with already cooked rice. Bring to a boil and cook everything together for another 5 minutes. Then add greens and garlic to the ready-made kharcho soup, stir and remove the soup from the stove. After 10-15 minutes, you can call everyone to the table.

Bon appetit!

On a note
Tkemali is a sauce based on sour plum (cherry plum), the color of tkemali depends on the color of the plum. Green tkemali plus plenty of cilantro gives the soup a green color. Kharcho with tomatoes can have a red color. Varieties of tkemali are very aromatic, but tkemali made from red cherry plum is much sharper, and tkemali made from green cherry plum has a milder taste.

Video recipe on how to make kharcho soup from lamb ribs

Authentic Georgian kharcho soup, tasty, aromatic, satisfying and nutritious. Cook it once and then you will cook it always.

Bon appetit!

Lamb kharcho on the bone according to a classic recipe

Lamb kharcho soup is a hot, fragrant and rich spicy lamb soup with rice and tkemali sauce.

Ingredients:
Lamb on the bone - 1 kg
Rice - 5 tbsp. l.
Parsley root - 1 pc.
Onion - 2 pcs.
Corn flour - 2 tbsp. l.
Ground coriander - 0.5 tsp.
Tkemali sauce - 5 tbsp. l.
Garlic - 5 teeth.
Khmeli-suneli - 1 tbsp. l.
Imeretian saffron - 1 pinch.
Black peppercorns - 10 pcs.
Bay leaf - 2 pcs.
Salt - to taste
Sugar - to taste
Cilantro - to taste
Parsley - to taste
Hot red pepper - to taste

How to cook lamb kharcho on the bone according to the classic recipe

Place the prepared meat in a saucepan. Cook the lamb broth until done. Remove the meat from the pan and separate it from the bones.

Pour the rice into the broth and cook for another 10 minutes.

Add onion fried with cornmeal.

Add finely diced parsley root, ground coriander, bay leaf and black peppercorns. Cook for another 10 minutes.

Separate the lamb pulp from the bones and place it in a saucepan.

Add tkemali sauce, hot red pepper, dill, Imeretian saffron, suneli hops. Add salt and cook for another 5 minutes.

Sprinkle with cilantro or basil and chopped garlic. Add salt to taste. Turn off the heat, close the lid and let it brew.

• Total time: 180 min
• Recipe for: 8 servings
• Calories: 214 kcal
• Complexity: Simple recipe
• National cuisine: Caucasian

The recipe, like the process itself, is quite standard, but even if you have never cooked Kharcho, you are unlikely to have any difficulties. It is most convenient to buy spices in a ready-made set, but you can collect them yourself: be sure to use suneli hops, coriander, and chili. By the way, you can cook soup not only on the stove, but also in a slow cooker.

Ingredients

• Lamb ribs - 1 kg
• Rice - 1/2 cup.
• Onion - 3 pcs.
• Tomato paste - 2 tbsp.
• Tomatoes - 500 g
• Tkemali - 2 tbsp.
• Spices - To taste (it is advisable to buy a mix for "Kharcho")
• Salt and herbs - To taste
• Nuts - 1/2 cup.
• Garlic - 4-7 cloves
• Vegetable oil - 2 tbsp.

How to cook

The first step is to cook the broth. Wash the ribs and place them in a pan of water. Add one onion (optional), bay leaf. Cook the broth over low heat, removing the foam, for 1.5-2 hours.

To prepare the dressing, fry the onion in vegetable oil until light golden brown.

Wash the tomatoes, dry them, cut them into cubes. Place in a frying pan with the onion and fry for 5-7 minutes over medium heat.

Strain the broth and return to the heat along with the ribs. Add rice, add salt and cook for about 15 minutes.

Add tomato paste, Tkemali, spices and salt to the pan. Mix thoroughly.

After 5 minutes, you can remove from the heat and place in a saucepan.

Cook for another 10 minutes.

Dry the nuts in a dry frying pan, chop and place in a saucepan.

At the end, add chopped garlic, herbs and, if necessary, more salt and spices. After a couple of minutes, remove from heat and let sit for 20-25 minutes before serving.