Classic lamb kharcho with rice and potatoes
0
468
Kitchen
Georgian
Calorie content
121 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
3.5 gr.
Fats *
9.3 gr.
Carbohydrates*
17.3 g
Kharcho soup with rice and potatoes is another variety of the famous and hearty Georgian dish. In our recipe, we will cook it with lamb, which will give the dish a more sophisticated taste. The soup is so satisfying that it can be considered not only the first course, but also boldly serve it for the second!
Ingredients
Cooking process
Let's start cutting vegetables. We wash the carrots thoroughly and peel them, cut into thin strips. Peel the onion and cut into thin half rings. Seasonings - coriander, red, black pepper and salt (4 pinches) pour into a mortar and grind thoroughly with a pestle. In this way, the seasonings will be able to better reveal their taste and give the soup an amazing taste.
At this stage, let's start cooking meat. To do this, take a saucepan, fill the bottom with vegetable oil and put it on high heat. It is advisable to choose a saucepan with a fairly thick bottom. After the oil has warmed up, place the lamb on the bottom so that the fat touches the bottom of the pan. We fry the meat until all the fat is melted. Then turn the meat over and brown it on each side.
Rub the tomatoes on a coarse grater or rub through a sieve, add them to the meat with vegetables, mix and bring to a boil. Thus, the tomatoes retain their flavor. Then pour 2 liters of hot water into a saucepan with meat and bring to a boil over high heat. After boiling, reduce the heat. Leave the soup to cook for 30 minutes under the lid.
Let's start adding potatoes. Wash the potatoes thoroughly, peel them and cut them into 1 cm cubes. It is necessary to wash off the excess starch from the potatoes, for this we put the cubes in a colander and rinse under running water. Add the potatoes to the broth with meat and vegetables. Bring to a boil.
Rinse the rice for the soup with cold water and add to the saucepan. At this stage, add salt to taste. Cook kharcho soup over low heat for 20 minutes. Finely chop the garlic and cilantro, remove the kharcho from the heat. Add cilantro with garlic and leave the soup to infuse for 15 minutes, covered with a lid. If desired, add chopped cilantro to the soup before serving. An unusually hearty dish is ready! Enjoy your meal!