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Classic Georgian mutton kharcho soup

Classic Georgian Lamb Kharcho Soup

A thick, rich, spicy, and utterly delicious soup — and a true calling card of Georgian cuisine. The classic version is made with lamb, rice, tkemali (sour plum sauce), and fragrant herbs.

Anna Slavina

Recipe author

Composition / ingredients

Servings:

Lamb (bone-in)

Rice

Garlic

Onion

Parsley root

Ground coriander

0.5

Tkemali sauce (Georgian sour plum sauce)

Khmeli-suneli (Georgian spice blend)

Peppercorns

Bay leaves

Saffron (Imeretian)

Salt

Parsley

Cilantro

Hot chili pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 33 % 11 g

Carbohydrates 27 % 9 g

187 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

How do you make lamb kharcho? The main thing is choosing the right meat. Look for lamb from an animal between 3 months and one year old. The flesh should be firm and springy — press it with a finger; if it bounces back quickly, the meat is fresh. Check the color of the fat, too: it should be pale. Yellowish fat means older meat. And give the lamb a sniff — the smell shouldn't be off-putting.
Step 2:

Simmer the lamb into a broth until tender. This can take an hour and a half to two hours — I cooked mine for two. Lift the meat out of the pot and let it cool a little.
Step 3:

Pull the meat off the bone and cut it into roughly ¾-inch (2 cm) pieces.
Step 4:

Add the rice to the broth and cook for about 10 more minutes.
Step 5:

Finely chop the onion and fry it in a skillet with a little vegetable oil, then add it to the pot. Stir in the finely diced parsley root, ground coriander, bay leaves, and black peppercorns. Cook for another 10 minutes, then add the boned lamb.
Step 6:

Mince the garlic however you like.
Step 7:

Add the tkemali sauce, hot red pepper, dill, Imeretian saffron, and khmeli-suneli. Season with salt and cook for another 5 minutes.
Step 8:

Wash, dry, and finely chop the fresh herbs.
Step 9:

Add the herbs and minced garlic to the soup. Add salt to taste. Turn off the heat, cover, and let it rest. The classic lamb kharcho is ready — enjoy!

My husband loves kharcho. I used to make it with beef and potatoes, so it was fun to try the classic original recipe. Honestly, both versions are great in their own way. This classic lamb kharcho came out wonderfully tasty, hearty, rich, and spicy. The meat was tender and delicious, and there's plenty of it in the soup. You can dial the heat and the amount of spices up or down to your taste. It's especially good with soft flatbread or pita. Kharcho satisfies hunger fast and keeps you full for a long time.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point: they contain lots of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common ones are refined sunflower, olive, and grapeseed oils.