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Classic lamb kharcho soup with rice

0
1085
Kitchen Georgian
Calorie content 40.7 kcal
Portions 6 port.
Cooking time 110 minutes
Proteins * 1.4 gr.
Fats * 3 gr.
Carbohydrates* 5.8 gr.
* per 100 gr. product
Classic lamb kharcho soup with rice
Content

I would like to bring to your attention a great classic recipe for aromatic kharcho made from lamb and rice. The first dish comes out with a pleasant thick texture and wonderful taste. A great option for a hearty lunch.

Ingredients

Cooking process

step 1 out of 8
Wash the lamb. Peel the carrots. Peel the onions and garlic. Wash the bell peppers and peel them of partitions, seeds and core. Wash the tomatoes and remove the stalks. Rinse the greens thoroughly and dry. Measure out the required amount of rice.
step 2 out of 8
Cut the lamb into small pieces, put in a saucepan, cover with cold water, put on fire, bring to a boil, from time to time removing the resulting foam with a slotted spoon. Reduce heat and simmer lamb for 1 hour. Cut the peeled onions and carrots into strips. Chop the greens with a sharp knife.
step 3 out of 8
Heat the pan well over high heat, add vegetable oil, put chopped onions and fry the carrots until softened, stirring occasionally. Then add chopped greens. Chop the bell peppers and tomatoes and add to the fried vegetables.
step 4 out of 8
Add salt, black pepper and ground paprika to vegetables.
step 5 out of 8
Stir well and simmer over low heat until the liquid released from the vegetables evaporates completely.
step 6 out of 8
Rinse the measured amount of rice thoroughly under running water several times, and then put in meat broth, salt, bring to a boil, then reduce heat and cook for about 20 minutes. Add cooked frying, stir. Bring to a boil. Then turn off the heat and let the dish infuse for 15 minutes. It is best to use cilantro or parsley.
step 7 out of 8
Pour the unusually appetizing hot lamb kharcho soup with rice into bowls.
step 8 out of 8
Top the kharcho with sour cream and serve in portions.

Bon Appetit!

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