Lamb Kharcho Soup, Photo Recipe With Step By Step Cooking

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Lamb ribs or shoulder blade: 500 gr;

Rice: 150 gr;

Tkemali sauce: 4 tablespoons;

Walnuts: 50 gr;

Bulgarian pepper: 1 piece;

Onion: 1 pc;

Dill greens: to taste;

Garlic: 2 cloves;

Vegetable oil: 2 tablespoons;

Bay leaf;

Black peppercorns;

Salt: 2 teaspoons.

• 247 kcal
• 1 h. 25 min.
• 1 h. 25 min.

Photo of the finished dish

Step by step recipe with photo

I want to say right away that my recipe for making this wonderful soup does not claim to be a classic Kharcho, as it is prepared on the basis of lamb meat broth, not beef. However, the ingredients, taste and the process itself are as close as possible to the traditional cooking method.

For cooking, I decided to use the bones of the lamb shoulder that remained with me with a small amount of meat, left over after cutting it for pilaf. They need to be washed, pour 2 liters of water into a large saucepan and put on fire. In the process of cooking, remove the foam until the broth becomes transparent, then put black peppercorns in a saucepan and leave to cook on the stove, slightly covering with a lid for 40-50 minutes. While the meat is boiling, let's do the dressing.

Cut the onion into half rings.

Heat vegetable oil in a frying pan and fry the onion until golden brown, 5 minutes over high heat.

Meanwhile, wash the bell peppers, peel and chop finely.

Add bell peppers to onions in a skillet, reduce heat and cook, stirring for another 7-10 minutes.

Rinse the rice with cool water.

Extract bay leaves from broth. Put fried vegetables, rice, 4 tablespoons of Tkemali sauce, walnuts and salt in a saucepan. Mix. Cook for 15 minutes.

After 15 minutes add finely chopped dill and 2 cloves of garlic. Stir, turn off the heat and let it brew under the lid for about 5 minutes.

Lamb kharcho soup can be served at the table.

Enjoy your meal!