Lamb kharcho with rice

This Georgian soup is traditionally made from beef. We suggest trying mutton kharcho. The dish turns out to be fragrant, hearty, thick and rich.

• Recipe author: Maria Dronova
• After preparation, you will receive 6 servings
• Cooking time: 30 minutes
• Prep time: 120 minutes
• Total recipe preparation time: 150 minutes

Ingredients

• Lamb 400 g
• Vegetable oil 2 tbsp. spoons
• Water 2–2¹⁄₂ l
• Salt to taste
• Onion 1 piece
• Tomato paste 3 tbsp spoons
• Rice 4 handfuls
• Garlic 3 cloves
• Bay leaf to taste
• Pepper peas 6 pieces
• Parsley to taste
• Dill to taste

Cooking method

• Fry the pieces of lamb in a pan with vegetable oil over high heat, stirring frequently.

• When a golden brown crust appears on the meat, transfer it to a saucepan of boiling water and salt. Cook for 2-3 hours until the lamb is done.

• Chop the onion finely, transfer to the pan where the meat was fried, and fry in the same oil over low heat. The onion should become transparent and soft.

• Finally, add tomato paste and some water to the onion. Simmer 5 minutes after boiling.

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• Put the rice in a saucepan 30 minutes before the end of cooking.

  How to cook rice: basic rules and secrets

• When the rice is almost ready, send the fry, chopped garlic, bay leaf and peppercorns to the soup. Cook for 5-7 minutes.

• Chop the herbs, add to the saucepan and cook for another 2 minutes.

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