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Harcho in georgian

Cooking recipes / First course recipes / Soups / Lamb soup

2 servings
1 hour 30 min your 20 min

Today I will recommend harcho soup for lunch. This dish occupies a worthy place in the treasury of Georgian cuisine. Who doesn't like harcho? Probably no such people.

Lamb - 150 g, or beef - 150 g, Water - 1 l, Rice - 85 g, Onions - 30 g, Vegetable oil - 25 g, or fat - 25 g, Tkemali sauce - 12 g, Tomato puree - 10 g, Garlic - 3 g, Khmeli suneli - 0.4 g, Greens (cilantro, parsley, dill) - 1 teaspoon (to taste), Bay leaf - 1-2 pcs., Salt - 6 g (to taste), Pepper - 2-3 g

The soup products are in front of you.

Rinse rice in several waters, soak in cold water (for the time of cooking meat).

Rinse the lamb (beef) brisket, chop it together with cartilage, 25-30 g pieces.

Put the meat in a cauldron, pour cold water.

Put Kazan on fire. Bring the meat to a boil, removing the foam. Reduce the fire. Cook under a lid over a low heat for 40-50 minutes.

Clean the onions, wash, finely chop.

Heat the pan, add fat (or pour vegetable oil). Put the onions in the pan, sauté, stirring, over a medium heat for 2-3 minutes.

Clean the garlic, crush in a mortar or pass through the garlic.

Wash the greens and finely chop.

Add soaked rice, sautéed onions to the cauldron, bring to readiness (about 20 minutes). Season the soup with tkemali sauce, tomato.

Also season with chopped cilantro greens, crushed garlic, suneli hops, pepper, bay leaf, salt. Cook for another 6 minutes.

Harcho soup is ready in Georgian. Enjoy your meal!