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Lamb harcho soup

Cooking recipes / First course recipes / Kharcho

10 servings
2 hours your 40 min

When you need to make a delicious first course, this lamb harcho recipe will help. A wonderful Georgian harcho soup, fragrant and hearty, is traditionally brewed from beef. Learn how to make lamb harchos.

Fatty lamb (for example, brisket) - 600 g, Onions - 2 pcs., Carrots - 1 pc., Parsley root - 1 pc., Tomatoes - 4-5 pcs., Sweet pepper - 1-2 pcs., Garlic - 3-5 teeth, Rice - 2 tbsp. spoons, Black pepper - 5-10 pcs., Bay leaf - 1 pc., Vegetable oil (fat for frying) - 2 tbsp. spoons, Salt - 1.5 tsp, Cilantro greens - 0.5 bunch, Hot pepper (optional) - 1 pc.

Prepare products for lamb harcho soup.

How to make lamb harchos: Cut the meat into portions. If you use lamb brisket - cut across and cut along the ribs.

in a deep pan or in Kazan, heat the oil and put the meat. Fry the lamb on a medium-high heat (10 minutes).

Peel and chop the onions.

Peel and grind the roots (carrots and parsley).

Add chopped onions, carrots and parsley to the meat, mix, fry for another 10-15 minutes.

If, the meat and vegetables were fried in a pan, put everything in a pan. Pour cold water (2. 5-3 l), bring to a boil, salt and put to cook on a small heat (for 30-45 minutes).

Scald the tomatoes with boiling water, peel, grind.

Cut the sweet pepper into small cubes.

When the brisket is well boiled, add meat grinder or blender-shredded tomatoes without skin, as well as chopped sweet pepper.

Pour in the fig. Cook until the rice is cooked (20-25 minutes).

Peel and crush the garlic.

Crush the pepper with the flat side of the knife.

At the very end, add bay leaves, crushed peppercorns and crushed garlic. Turn off the fire. Leave the ready-made harcho for 20-25 minutes to allow the soup to infuse.

Cut the cilantro.

Cut hot peppers into rings or straws.

Pour the harcho over the plates. When serving, add hot pepper, chopped cilantro greens to the lamb harcho soup.