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Spicy lamb kharcho soup

0
1020
Kitchen Georgian
Calorie content 31.4 kcal
Portions 12 port.
Cooking time 150 minutes
Proteins * 1.9 gr.
Fats * 3.1 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Spicy lamb kharcho soup
Content

For lovers of spicy dishes, I wholeheartedly recommend cooking an incredibly tasty and aromatic spicy lamb kharcho soup. This hot dish will appeal to everyone who loves aromatic herbs and spices. Make a soup like this and you will be pleasantly surprised.

Ingredients

Cooking process

step 1 out of 13
Immediately prepare all the necessary spices that you will use to make spicy kharcho.
step 2 out of 13
Wash the lamb on the bone thoroughly, put in a deep saucepan with a thick bottom. Fill with cold water. Put the saucepan over moderate heat and bring to a boil.
step 3 out of 13
Use a slotted spoon or fine sieve to remove the foam from time to time.
step 4 out of 13
Peel the onions. Cut one onion not completely, put a clove. Peel the carrots with a vegetable peeler, cut into 4 parts. Then put the vegetables to the meat.
step 5 out of 13
Rinse the celery stalk, parsley and cilantro roots, add to the broth, also add the cinnamon stick and bay leaf to the meat, reduce the heat, and cook the lamb until cooked for about 1-1.5 hours.
step 6 out of 13
When the lamb is done, carefully remove the vegetables and seasonings - they will no longer be useful. Using a slotted spoon, carefully place the lamb in a separate bowl. Rinse the required amount of round rice thoroughly several times, and then put in the broth, bring to a boil, and then reduce the heat and cook for 20-25 minutes.
step 7 out of 13
Cut the remaining peeled onions into small cubes. Heat the pan well over high heat, add a little vegetable oil, put the chopped onions and fry until softened, stirring occasionally. Cool the lamb a little and separate the meat from the bones.
step 8 out of 13
Then cut into medium equal sized pieces and add to the sautéed onions.
step 9 out of 13
Then add the tomatoes in your own juice.
step 10 out of 13
Pour in a few ladles of broth and add your favorite spices. I added dried parsley and basil, dried chili, marjoram, coriander seeds, dill seeds, ground coriander. Mix well.
step 11 out of 13
Then add the required amount of tkemali. Salt. Peel the garlic, rinse in water, and then chop with a sharp knife or pass through a press into a frying pan with the contents. Mix thoroughly.
step 12 out of 13
Gently transfer the cooked lamb roast into a saucepan with rice. Stir the kharcho thoroughly. Bring to a boil.
step 13 out of 13
Then turn off the heat and let the dish infuse for 15 minutes under the lid. Rinse the greens in cool water, shake off excess moisture and chop with a sharp knife. It is best to use cilantro or parsley. Serve spicy aromatic lamb kharcho soup on the table in portions, garnish with chopped herbs.

Bon Appetit!

 

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