Traditional lamb kharcho recipe

For every country there are dishes that are the “face” of the regular menu, so in Georgia lamb kharcho soup deservedly took on this role. There are many recipes for this special and satisfying dish, especially taking into account the fact that the soup has gained popularity not only in the countries of the former Russian Union, and any housewife makes her own adjustments, focusing on her taste. But traditional kharcho remains constant and it occupies a special place in the hearts of Georgians.

Traditional recipe

Real kharcho soup has a unique taste and spiciness characteristic of Georgian cuisine. But in order to cook this dish correctly, you need to strictly follow the recipe, which is accompanied by step-by-step photos or videos of the process. Preparing lamb kharcho is quite simple, just follow certain rules and prepare the necessary products:

lamb - 0.5 kg;
onions - 2 pcs (small);
reddish bell pepper - 1 piece;
rice - 100 g;
carrots - 1 piece (small);
walnuts - 100 g;
tkemali sauce - 60 g;
tomato paste - 60 g;
cilantro - 1 bunch;
khmeli-suneli - 1/2 tsp;
vegetable oil for frying;
salt, pepper - to taste.

Suneli hops, cilantro and walnuts are a constant component of virtually all Georgian dishes. These spices help to reveal and highlight the taste, and under no circumstances drown it out. Therefore, you should be careful when adding them so as not to spoil your culinary works.

Mutton

We wash the lamb meat well and remove excess water with a cardboard towel. After that, we separate the fat and veins on which we will cook the vegetables. Cut into small pieces and set to cook over medium heat. After boiling, remove the foam and cook further. The cooking time will directly depend on the age of the lamb, so during the cooking process it is better to check the readiness with a fork or knife.

The meat of a young animal is boiled for about an hour, while the meat of an old animal is boiled even longer. For the fastest production, pre-soak the product in vodka for 30-60 minutes.

To add flavor to the broth, you can add bay leaves to the lamb.

In Georgian dishes, burgundy onions are most often used; they have the mildest taste and are not bitter. But it’s worth keeping in mind that it doesn’t last long, so you need to make sure the product is fresh before adding it. For kharcho with lamb, peel the onion and cut into small pieces.

bell pepper

We separate the stalk, wash the vegetable well, cut it in half and clean it of grains. The pepper must be finely chopped so that there are no large pieces in the soup.

Rice grains must be thoroughly washed under warm running water. For convenience, pour the required amount into a deep plate or bowl, tilt it slightly over the tap so that the stream hits the edge of the container, but the rice does not float out. We rinse by hand until the water in the bowl reaches transparency. It is more convenient to use a sieve or colander for this procedure, but the purity of the water will still have to be checked in some container, and this will only complicate working with rice.

Carrot

Wash the vegetable, peel it and grate it on a large grater.

Walnuts

If the nuts are in shell, remove it and chop the nut itself. To do this, it is convenient to use a mortar, blender, or even crumble it in a bag with a hammer. The most important thing is that the pieces come out very small and completely inconspicuous.

Cilantro

A constant component of Georgian dishes is cilantro. It is better to use the freshest herb, and taking into account its typical taste and smell, add it not to a common pan, but to a separate plate. The trunks are a little harsh, so we take only the leaves and chop them. And if fresh cilantro is not available, simply replace it with coriander spice.

Manufacturing

The traditional recipe for lamb kharcho soup requires compliance with all aspects in the manufacture of goods and the dish itself. Therefore, we carry out the following manipulations step by step:

While the meat is cooking, melt the previously trimmed fat in a frying pan, put the onion in it and cover with a lid. After 5 minutes it will become softest and you can add grated carrots.

Fry the vegetables until cooked, then add the bell pepper to them. Lightly salt the roast and mix well.
Add tomato paste and tkemali sauce to the resulting mixture, mix thoroughly, let soak a little and remove from heat.

Tomato paste can be replaced with tomatoes. In this case, wash the vegetables and cut them into small pieces or put them through a blender. If the tomatoes are chopped, they must be used together with the juice and, after adding to the frying, simmer briefly over low heat.

When the lamb is cooked, you need to remove it from the pan, and strain the purchased broth through a fine sieve or honey gauze so that there are no bay leaves, small pieces of meat or its fibers left in it.

After cleaning, return the lamb pieces to the broth and add rice to it, stirring the soup often during cooking.

It is necessary to closely monitor the quantity and condition of rice. If the cereal is overcooked or there is a lot of it, you risk turning Georgian lamb kharcho into rice porridge. Therefore, carefully follow the recipe to get a tasty and fragrant soup.

After 10 minutes, add the prepared fried vegetables into the pan.
Cook for about 5 minutes and add chopped walnuts and seasonings. If it was decided to add cilantro to a common pan, we also add it at this step.

Cook for about 10 more minutes and remove from heat. Let the soup sit for a little while so that the ingredients can fully develop their own taste.

To serve, the dish can usually be decorated with fresh cilantro leaves or walnuts.

Georgian bread

Serving pieces of bread with the first course is a typical sign of good manners for any housewife. And real spicy Georgian bread goes perfectly with the classic Georgian soup. It is very easy to make, so you can bake it even at home. For this you will need:

wheat flour - 400 g;
water - 300 ml;
salt - 1/2 tsp;
yeast - 1 sachet.

It is better to choose dry and fast-acting yeast, this will help to significantly simplify and speed up the dough making process. And during baking we follow the tips:

pour the yeast into the flour and mix;
pour in water. We take it a little warm so that the yeast behaves more actively and the dough rises rapidly;
carefully measure the ingredients;

The dough will be sticky and slightly runny. To prevent it from sticking to your hands, lubricate your hands with vegetable oil.

pour a little flour on the table so that the dough does not stick, divide it into several portions, form each into a ball and let the product rise for 30 minutes;
We make boats from the prepared dough (the edges and sides should be thicker and the middle thinner);
It’s better to lay a sheet of parchment on a baking sheet so that our “boats” don’t stick and it’s easier to remove them, but you can simply grease the surface with oil;
Place the bread in an oven preheated to 200C and bake it for 30-40 minutes, depending on the power of the oven and the size of the “boats”;
We take out the finished bread and cover it with a towel so that it cools and “calms down.”

The freshest Georgian bread will perfectly complement the prepared soup, and their combination will not leave your guests and household members indifferent!

Lamb kharcho

Real lamb Kharcho soup is a national Georgian dish, loved and constantly desired on the dinner table. Aromatic, spicy and rich lamb kharcho soup firmly wins the hearts of consumers, and there is no need to go to Georgia for the recipe, because it is quite simple to prepare and does not require any extraordinary talents from culinary specialists.

Ingredients for making lamb kharcho

Lamb 500 gr.
Rice 4 tablespoons
Onions - 2-3 onions to taste
Garlic 2-3 cloves
Tomatoes (or tomato paste) 400 gr.
Salt to taste
Black peppercorns to taste
Greens (parsley and dill are a must, basil, cilantro to taste) to taste
Bay leaf to taste
Vegetable oil to taste

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Making lamb kharcho:

Step 1: Prepare the broth.

Step 2: Prepare the frying.

Step 3: Cook lamb kharcho.

Step 4: Serve lamb kharcho.

Tips for the recipe:

– – If for some reason you missed the right moment and the foam has settled to the bottom of the pan, add a glass of cool water there and turn up the heat. When the colder water boils again, the foam will rise to the surface again, and you can simply skim it off.

– – After cooking, you can add the meat to the fried onions and simmer it. So, stewing meat with onions gives kharcho soup a unique smell and taste.

– – You can use round rice, you can use long-grain rice, but under no circumstances should you use crushed cereal.

– – Cilantro has a very specific taste, which is unpleasant to almost everyone, and if you have not tried this herb before, then it is better not to put it in the broth, but simply sprinkle the kharcho soup before serving.

– – At first, kharcho soup was made from lamb, but these days it is increasingly cooked from beef. Let us note that when talking about Georgian cuisine, it is not permissible to have in mind strict recipes for the main dishes, which all inhabitants of the country faithfully adhere to. The cuisine of Eastern Georgia differs from the cuisine of Western Georgia; each region of the country can have its own version of preparing the main dish. But the main recipe for lamb kharcho remains constant in all regions of Georgia.

Lamb kharcho soup

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Our Russian cuisine is incredibly rich, there is no doubt about it.
But we should not forget that we are not the only ones who know how to cook deliciously (this, of course, can be argued). For your attention - lamb kharcho soup

Manufacturing Description:

Ingredients:

Lamb – 500 Gr
Rice - 4 tbsp. spoons
Onions - 2-3 pieces
Garlic - 2-3 pieces
Tomatoes – 4 pieces
Salt - To taste
Black peppercorns - To taste
Parsley - To taste
Dill - To taste
Basil - To taste
Cilantro - To taste
Bay leaf – 4 pieces
Vegetable oil - 3 tbsp. spoons
Water – 2 Liters

How to cook “Lamb Kharcho Soup”

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People. This is not allowed. If you don’t like the soup, make your own and post the recipe. Let's look at your reviews!! Every man to his own taste. Soup passes. I really liked it!! And if a person does not understand his own tastes and preferences, then everything will be wrong for him. Add something of your own that your family loves and there will be a feast for the whole world. And to humiliate another because your tastes do not coincide is, at least, a little low.

The first time I cooked kharcho, I chose this recipe. Everything is simple and delicious. Only instead of new tomatoes I took a 200g package of chopped tomatoes, there was little tomato paste added (they sell a lot of these for pasta, pizza, etc.) + I took 2 times more garlic and added half a packet of Kotani spices for kharcho soup. The rest is as in the recipe. It turned out luxurious! I liked it myself)) And to those who speak very badly about those who publish recipes, I would like to say: people, be kinder and wiser! The person tries, cooks, takes pictures, shares with us, and you. Well, that’s not allowed((If you don’t like the recipe, go ahead and look for your own options

Hello. It may be deliciously natural, but real kharcho soup is prepared either with tkemali or with greenish plums. try it, THIS is the soup

The ingredients are the same, but I put more garlic and aromatic pepper for this amount of 4-5

Thanks for the recipe! In any case, when prepared with soul, it will turn out tasty and healthy! But in the comments, anyone who is drooling not from appetite but from anger would not try their cooking. Well, apparently that’s the case, some need to cook for them. And whoever ate it died from poison))) Kharcho may be translated as beef soup, but this soup is much tastier made from lamb. So they also write various “Annotations” on the fence, surely you also follow them exactly?))) Cooking is a field for creativity, not for canons. All the best!

Thanks for the recipe! I’ve been using it for a long time) my family really loves it and periodically asks me to make this particular soup. I have never read the reviews under this recipe, but now for some reason I took it and read it. I was in fear, people who don’t like them don’t cook like that and that’s it. Why pour slop? I have developed the worldview that people write poorly simply out of envy, because they themselves cannot and cannot do anything in life. Here . I usually don’t write anything like that, I can just write thank you or like, but now I couldn’t stand it, the letters from cretins drove me too far.

I’ve made kharcho using this recipe a couple of times. It turns out great. True, it’s a little troublesome.

What did you run into a person, I prepared it very tasty

Tell me, what does it mean to put the number of vegetables (peppers, potatoes and other vegetables) in a recipe? How is that? Vegetables vary in weight. The Cherry tomato variety, for example, weighs approximately 30g, or the “Ox Heart” variety (0.5kg)? It's unclear.

Do you weigh any food on a scale when you cook? then learn to cook!

What a terrible recipe. HE has NOTHING to do with KHARCHO soup. What IGNORANTS wrote THIS. HOW can “BEEF SOUP” be made from . LAMB. WHAT IS THIS. . Our dear grief cooks. Or more precisely, vocational school students are losers. If you all studied better in your own culinary vocational school, you would know that the word KHARCHO is translated as BEEF SOUP and nothing else. And it is usually prepared with beef ribs, but not necessarily. BUT. but definitely with walnuts and tkemali sauce.

Why would such a srach be raised at the table? Reading your comments I lose my appetite, it seems to me that you, like a rotten vegetable, need to be sorted out and washed.

Where did you see that this is a real kharcho soup, it is clearly written “Lamb kharcho soup”. The ignorant vocational school student is you, who has only learned to poke others’ noses at their mistakes.

and only with lamb, if you didn’t know, this is a Georgian soup and therefore only lamb, it is considered the most healthy meat, and the name is, beef soup, but lamb is tastier and healthier. and by the way, tkemali replaces the freshest plums if they are not available

for those who are especially tight, in Georgian it is called beef soup, another question is that you can cook it from anyone, even you, to your taste, but kharcho is beef soup, so go ahead and study Georgian cuisine and later talk about it only on.

Lamb kharcho - real Georgian soup recipe

Greetings dear readers! Now let’s look at a unique recipe for making lamb kharcho. Let's learn how to properly cook soup with rice, tkemali sauce and tomato paste so that it turns out delicious, Georgian style.

If you have not yet read the article on how to cook kharcho (according to a traditional recipe), read it right now, watch the video recipe, and check out the useful tips.

Lamb kharcho is a real calling card of Georgian cuisine. This is a hot, aromatic and rich spicy lamb soup with rice and Tkemali sauce.

Ingredients

Traditional step-by-step recipe with photos

Video recipe

Other recipes

With nuts

Nuts in kharcho are a separate issue. The soup immediately acquires an oily, fatty taste and becomes thicker. To achieve this taste, grind the walnuts in a mortar or blender, mix with spices, tomatoes, peppers and simmer in a frying pan for 2-3 minutes, then add to the broth and boil for another 3-4 minutes. Next, everything is according to the traditional recipe. When serving, place the peeled nuts in large fractions on a plate for decoration.

In a slow cooker

In a slow cooker, the kharcho comes out especially juicy, boiled, and fluffy, because due to the simmering mode, the effect of a Russian stove is created, in which the soup is infused, brought to a suitable condition, and becomes even tastier and softer. All ingredients have time to change tastes and smells. The only thing you need to keep in mind: when cooking in a slow cooker, garlic is added at the very end. In other words, cook the kharcho in the “soup” mode for 1.5 hours, open the lid and season with crushed garlic and herbs.

Very little adjika is added to kharcho, about half a teaspoon. Place it directly into the pan along with rice or fry it in a frying pan. The main thing here is not to overdo it, so as not to spoil the whole dish. Adjika will give the soup spiciness and heat, and this is exactly what all men adore.

Kharcho with potatoes is not at all according to the rules, it is just an adapted Russian version of a Georgian dish. It is cooked according to a traditional recipe, and potatoes are added after or together with rice. With potatoes, the soup becomes more voluminous, richer, and thicker. I like to cook it with potatoes.

With the freshest tomatoes

Due to the Tkemali sauce, the soup already has sourness, but if you want to create emphasis on it, add sweet, fleshy tomatoes, which must be thoroughly washed, chopped, blended in a blender and poured tomato puree into the pan. The taste of the soup will immediately become richer, and if you add fragrant herbs to the bright red dish, you will get a completely unique dish. It is served with real Georgian bread and a huge amount of new vegetables.

Useful tips

The main thing is to choose the right meat for kharcho. Lamb meat aged from 3 months to 1 year is selected. The pulp itself must be firm and elastic. This can be checked by pressing on the surface. If it quickly recovers, it means the meat is fresh. Pay attention to the color of the lamb fat - it should be light. If it is yellow, then this is old meat. Smell the lamb - the smell should not be repulsive, because it will not disappear even if it is cooked for a long time. Although such meat can be soaked in vodka and used later, I still advise you to cook it from a young lamb that was recently slaughtered. It is better to choose neck, shoulder, brisket.
Cook the meat until it begins to pull away from the bones. You can serve the meat directly on the bones, or you can separate it after cooking and put it back into the soup.
Georgian food must have a certain smell, this is achieved through delicious Caucasian spices: coriander, suneli hops, saffron, dark pepper. Don't even start cooking if they aren't in the kitchen.
If suddenly I don’t have tkemal sauce in my kitchen, I replace it with pomegranate juice.
To prevent the soup from eventually turning into porridge, follow the proportions of the ingredients. The rice cooks very well, increasing in size several times.
After the soup is completely ready, you need to let it brew so that any ingredient has time to reveal its own taste.
To make it, take a saucepan of at least 4 liters.
The cooking time for lamb depends on the age of the lamb. Young lamb cooks faster, in about 1 hour.
Be sure to skim the foam from the broth.
From time to time, lamb has a specific smell. This can be corrected by adding lemon juice. This kind of food needs to be eaten quickly; it should not be stored in the refrigerator so that the smell does not intensify.
The readiness of the kharcho is determined by the readiness of the rice; if the rice is ready, then the soup is ready.
Serve kharcho with a huge amount of greens; it goes perfectly with a fatty, rich dish.

Conclusion

We cooked lamb kharcho with love, sorted out all the ingredients, learned all the intricacies of production, used a traditional recipe, and so the result was a faithful, savory hot soup.

If you have never cooked lamb kharcho, cook it following the step-by-step recipe, I am sure you will like it! The smell pervaded the entire kitchen and dining room. Your loved ones and guests will be satisfied, and most importantly, well-fed.

Tell me in the comments what happened to you, your worldview is important to me.