This spicy soup will appeal to many, because it is difficult to resist its aromas. Today we will consider several options for making classic kharcho with lamb and rice.

Lamb Kharcho - tips from experienced chefs

  1. To make the old mutton cook faster, soak it in vodka before cooking.
  2. It is accepted that this soup should be spicy, but everything is in moderation. After all, the line is very thin and it is easy to salt the soup, so be careful about this step. The main task of spices is to give the dish an interesting aroma.
  3. Many people prefer to add cilantro to the soup, especially in large quantities. But this greens has a specific aroma and not everyone may like it. Therefore, we advise you to put cilantro directly on the plates.
  4. Garlic does not need to be subjected to prolonged heat treatment so that it does not lose its smell.
  5. Tkemali sauce can be replaced with pomegranate juice.
  6. Rice should not be too much, even if you love it very much. After all, then the soup risks becoming a regular mess. And do not digest rice.
  7. If you cut the onion into beautiful rings, you can put it not in the pan, but directly in the plate. Previously, it needs to be soaked in boiling water for several minutes.
  8. Be sure to let the soup brew so that each ingredient reveals its taste.

Classic recipe for lamb and rice kharcho soup

Ingredients:

  • Lamb - 0.5 kg;
  • Bell pepper - 1 piece;
  • Rice - 0.1 kg;
  • Tkemali (sauce) - 60-70 g;
  • Carrots - 1 piece;
  • Cilantro - 1 small bunch;
  • Onions - 2-3 pieces;
  • Tomato paste - 60-70 g;
  • Walnuts - 0.1 kg;
  • Ground red pepper, salt, parsley and sunli hop - to taste.

Stages of cooking step by step:

  1. Cook the meat. Rinse the lamb thoroughly and dry it. Cut off excess fat, streaks and films from it. Fat does not need to be thrown away, because it is useful to us for cooking vegetables.
  2. Cut the meat into pieces.
  3. Take a large pot and put all the lamb in it. Pour the meat with water and place it on the stove.
  4. Wait for the lamb to boil. Remove the foam. Reduce heat and let the meat cook further. Cooking time depends on the age of the ram. For example, if he is young, then he will be cooked in an hour. And if old - much longer. Therefore, independently check the readiness of meat with a fork, if it easily pierces the meat - lamb is ready.
  5. While the meat is cooked, take care of the remaining components of the soup. Peel the carrots and grate with a large grater.
  6. Remove the shell from the onion and finely chop it.
  7. Bell pepper should be washed well, take out the seeds and finely chop.
  8. Put the trimmed fat in the pan. Melt it and pour the carrots and onions onto the hot fat. Add the vegetables a little while stirring and bring to readiness.
  9. Add the bell peppers to the frying.
  10. Pour the tomato paste into the pan. Mix everything thoroughly.
  11. Add the tkemali sauce to the roast. Combine all the ingredients and remove the pan from the heat.
  12. Walnuts must be peeled and chopped. This can be done using a blender, mortar or rolling pin. Pieces should be very small.
  13. Rinse and chop a bunch of cilantro.
  14. When the lamb is ready, remove it from the pan.
  15. The water in which the meat was cooked must be filtered with gauze or a sieve so that the broth is clean.
  16. Pour the peeled broth back into the pan, add the meat and washed rice to it.
  17. After 5-10 minutes, you can pour the finished frying into the soup.
  18. After 5 minutes, add cilantro, walnuts, salt and seasonings to the soup.
  19. Let the soup cook over medium heat for about 10 minutes.
  20. Our dish is ready. Serve the soup warm.

If you do not like the smell of lamb, then at the end of cooking you should add a little lemon juice. After adding the juice, you need to boil kharcho again to remove the lemon aftertaste. After that, turn off the soup.

With the addition of prunes

Ingredients:

  • Lamb (brisket) - 0.5 kg;
  • Garlic - 3 cloves;
  • Prunes - 0.2 kg;
  • Rice - 0.1 kg;
  • Tomato paste - 0.1 kg;
  • Onion - 2 heads;
  • Tkemali, salt, cilantro, seasonings (adjika, suneli hops) - to taste.

Cooking:

  1. The meat must be washed, cut all the films and excess fat, cut into pieces.
  2. Put all the meat in a pan, fill the lamb with cold water. Put the soup on a small fire for 1 hour. Remove foam during cooking. You can cook the soup even longer, then the meat will become softer and will be easily separated from the bone.
  3. Rinse and chop the prunes. Add it to the meat (after it has been boiled for half an hour).
  4. When the meat is ready, add rice to it (it must be clean, so rinse it before adding to the soup). Adjust the amount of rice yourself, as some people like thick soup, while others like more liquid.
  5. Peel the onion, finely chop. Add it to the soup.
  6. Warm the tomato paste in a pan and add to the soup. You can heat it in a dry frying pan, or in oil. Also, for this process you can use the remaining fat, then it should be melted, and only then spread the tomato paste in the pan.
  7. At the end of cooking, put the garlic (you must first pass it through the press, or chop it finely) and tkemali sauce (but you can do without it). Add your favorite seasonings and herbs to the soup. Mix everything thoroughly.
  8. Our dish is ready. Let it brew and you can lay it out on plates.

Such a soup should be eaten on the same day, otherwise an unpleasant odor of a ram may appear. But the taste - a specific smell does not affect at all.

Recipe with tomatoes

Ingredients:

  • Lamb (preferably on the bone) - 1 kg;
  • Tomatoes (always fresh) - 5-6 pieces;
  • Rice - 0.1 kg;
  • Cilantro - 1 bunch;
  • Carrots - 1 piece;
  • Apple cider vinegar - 1 tsp;
  • Garlic - 1 head (medium size);
  • Onions - 1-2 pieces;
  • Ghee, salt, red and black pepper, coriander seeds - to taste.

Cooking:

  1. The meat must be washed, remove excess moisture and cut into pieces. Try to make them the same size.
  2. Peel the onion. Cut it into rings, try to make them as thin as possible.
  3. Rinse cilantro and chop only half the leaves.
  4. Pepper is better to take in the form of peas and chop it yourself. Then the spice will be more fragrant. To do this, you can use a coffee grinder or mortar. It is better if you mix all the spices and grind them together, for example, in a mortar. Place in the middle two kinds of pepper (half a teaspoon each), coriander seeds (1-2 teaspoons) and salt. Finely chop all of these ingredients.
  5. Take a thick-walled pan and heat oil on it (2 tablespoons will be enough).
  6. Put the meat in a heated pan. Fry it on each side until golden brown (about 10 minutes).
  7. Pour the lamb with vinegar.
  8. Put onion and all the spices on the meat (they were previously pounded in a mortar or were chopped using a coffee grinder).
  9. Stir lamb with onions and spices. Keep the mixture on fire for a couple of minutes.
  10. Grind skinless tomatoes. This can be done in two ways: Wash the tomatoes and make a cut in each in the form of a plus. Dip all the tomatoes in boiling water for a few seconds. Wait for it to cool, remove skin from cold tomatoes. Put the tomatoes in a colander and remember them, until mashed; Rinse the tomatoes and grate them. During this process, tomato puree will form and the skin itself will separate.
  11. Put the tomato puree in a pan. Add chopped cilantro to the vegetables. Mix everything thoroughly and bring this mass to a boil.
  12. Pour the lamb with 2 liters of water. Put a small fire, the soup should cook under a closed lid for about an hour.
  13. Rinse the rice very thoroughly (at least 5 times) and throw it into the soup 10 minutes before being cooked.
  14. At the end of cooking, add the cilantro that remains and garlic. It must be peeled and passed through a press. Or chop finely with a knife.
  15. Lamb Kharcho is ready. Leave the soup to brew for about 10-15 and you can sort it out on plates.

Georgian lamb kharcho

Now we will tell you how to cook not only soup, but also tkemali sauce.

Ingredients:

  • Plums - 0.2 kg;
  • Garlic - 1 head;
  • Flour - 2 tbsp. spoons;
  • Lamb - 0.5 kg;
  • Rice - 0.1 kg;
  • Onion - 2 heads;
  • Oil - for frying;
  • Black and red peppers, suneli hop, salt, basil, herbs (parsley / cilantro) - to taste.

Cooking:

  1. The meat must be washed, peeled and cut into equal pieces.
  2. Put the prepared meat in a pan, pour everything with cold water. It will need about 2 liters.
  3. Put the meat to boil. Periodically collect foam during boiling.
  4. Getting started cooking tkemali sauce:
  5. Take a saucepan and put washed plums in it, they need about 150-200 grams. Fill the plums with water and send them to the gas for half an hour. During this time, they should become soft, only then you can work with them further.
  6. Remove skin from each plum and raise the bones.
  7. Grind the plums with a sieve. Put all the flesh in a pan.
  8. Peel and pass the garlic through a press.
  9. Add garlic and two types of chopped pepper to the pan, to the plums (you can chop it yourself in a mortar, or you can buy it ready).
  10. Cook the sauce until thick.
  11. Peel the onion and chop finely.
  12. Heat the pan, pour oil into it. Pour onion into a hot pan. Fry it and add flour. All mix. Cook the mass until rosy.
  13. Pull the finished mutton from the pan and strain the broth.
  14. Pour the clean broth back into the pan and add the prepared meat. When the water begins to boil, spread the washed rice (rinse the cereal until the water becomes clear).
  15. After 5 minutes add to the soup - onions, spices and sauce. Let the soup cook over low heat for another 10-15 minutes.
  16. At the end, throw fresh chopped greens, and leave the soup to boil for several minutes.
  17. Georgian mutton kharcho is ready. Bon Appetit.

Here we looked at some delicious kharcho recipes. Do not be afraid to try to cook new recipes, this will only please your family. And most importantly - cook with love.

Similar:More from the author: