In fact, real soup is made from beef. But this is in the classical national variant. But, as you know, national recipes adapt to any realities. Therefore, this Georgian soup is prepared not only from beef, but also from lamb, pork, duck and chicken. There is even a recipe for lean soup kharcho - generally without meat. However, many mistakenly believe that the classic recipe is lamb kharcho. Perhaps this belief is based on the existence of an Abkhazian mutton soup - a local variant of harcho. The recipe for its preparation is really very close to the classical one in the variant, but it has several differences. By the way, lamb kharcho can be cooked not only in Abkhazian, but also traditionally. And yet this spicy and spicy soup can be supplemented with very unusual ingredients. In a word, if you bought lamb and are going to boil it, you just have to choose a recipe.
Kharcho in Abkhazian
This recipe is very popular in Abkhazia. And in general, they cook kharcho from lamb. Ingredients:
- A pound of lamb on the bone;
- 3 liters of water;
- Half a glass of rice:
- 2-3 onions;
- 2-3 root of parsley;
- 2 garlic cloves;
- 1 fresh tomato;
- 1 tablespoon of Adzhika;
- Fresh greenery;
- Lamb fat;
Preparation: We thoroughly wash lamb, put it in a suitable pan and fill it with cold water. Putting the pan with meat on the stove, waiting for the water to boil, and then remove the scum and reduce fire. We continue cooking meat for about an hour. Half an hour before the readiness, we put whole parsley roots and peeled onion head into a saucepan. When the mutton is cooked, we remove it from the pan, remove the meat from the stone, cut it into small pieces and return it back to the pan. Bulb and roots also removed from the broth and just thrown away. In the broth we put the previously washed rice and continue to cook the soup until the softness of the cereal. In the meantime, mine, dry and shred green, we pass garlic cloves through the garlic press, cut the onions into rings, and cut the tomatoes (without the skin!) To mashed potatoes. Now sliced onions are fried in a frying pan with melted mutton fat, and when the onion becomes soft, add tomato puree and adjika. We all together for three or four minutes. When the rice in the soup is soft, we fill the grill with onions and tomatoes and add the greens with garlic. After that, leave the soup for five minutes and turn off the fire. We serve the Kharcho in Abkhazian style, having seasoned the soup with fresh onions cut into half rings.
Harcho with prunes
Due to the berries prunes soup acquires a spicy, softer taste. Actually, this recipe is noteworthy. Ingredients:
- A pound of lamb;
- 2 onion bulbs;
- 2 tablespoons of dry rice;
- 100 grams of dried prunes;
- 1 head of garlic;
- 6 tablespoons of tomato paste;
- 1-2 teaspoons of Adzhika;
- Half a tablespoon of black pepper;
- A quarter of a tablespoon of red pepper;
Preparation: To cook this soup, it is best to take a lamb brisket. As in the previous case, we put the meat in cold water, only pre-cut it into small pieces. We are waiting for the water to boil, then we reduce the fire and cook lamb about an hour. After that, rinsed prunes are also cut into pieces and fill the broth. Continue to cook the croutons for another twenty minutes and add finely chopped garlic and washed rice. While rice is brewed, and it should be cooked until soft, we make tomato dressing. Onions are cleaned, shredded and fried in vegetable oil. When the ray is gilded, add the tomato paste and cook the fry for another seven minutes, and then put it in the soup. After frying, we fill with grub greens, salt and spices. Cook for five minutes, turn off the fire and leave the soup kharcho from lamb to infuse for about half an hour.
Walnut soup with walnuts
Another interesting recipe harcho. This time we will try to cook it with walnuts. Ingredients:
- Lamb with bone - a pound;
- Dry rice - 2 tablespoons;
- Onion - 2 heads;
- Tomato paste - 2 tablespoons;
- Walnut - 100 grams;
- Tkemali sauce - 1 tablespoon;
- Garlic - half of the head;
- Black pepper powder;
- Spicy red pepper;
- Celery greens;
- Bay leaf;
Preparation: Lamb is washed, put in a saucepan and poured cold water. We put the pan on the stove and cook the meat for an hour and a half. After the meat is cooked, remove it from the broth and remove it from the stone. The bulb is cleaned, cut into half rings and put into broth, continuing to cook soup. After the onion we fall asleep in the soup washed rice, we put a leaf of a laurel and fill it with black and red pepper (to your taste). For about ten minutes before the rice is fully cooked, add the tomato paste and tkemali sauce to the jar. At the very end, we put cut lamb slices, grated or twisted walnuts in a meat grinder, hops-suneli and chopped garlic. Solim soup at your discretion, we wait until it boils, and we remove the pot from the stove. After our kharcho with mutton is consumed about twenty to thirty minutes, we serve it, seasoning with finely chopped green cilantro.
Lamb is considered to be lean (dietary) meat. And by and large the soup cooked from it can not be called real kharcho. Nevertheless, even in the homeland of this famous dish, the housewives can cook lard with lamb and any other meat. The main thing is to observe the technology and keep all the other ingredients included in the classic recipe.
- It is best to use real tkemali sauce for refueling. You can also add mashed potatoes from fresh plums or cherry plums.
- Adjika should also be real - without preservatives and tomatoes. If you do not have one, then replace it with a mixture of spicy spices, spices and fresh greens.
- Fresh tomatoes are a desirable ingredient. But, if necessary, you can prepare a vegetable with tomato paste.
- The more rice you put in the kharcho, the thicker the soup will be. And the broth will become sticky and starchy.
- It is best to cook lamb for kharcho on a bone. Then the broth will turn out to be rich and very tasty.
In short, the recipe for lamb kharcho may well beto claim the title of national Caucasian soup. And it will surely turn out delicious, if you not only choose a suitable recipe, but also prepare with pleasure. Enjoy your appetite and success in the culinary field!