Composition / ingredients
Step-by-step cooking
Step 1:
How to cook lamb kharcho? The main thing is to choose the right meat for kharcho. Lamb meat aged from 3 months to one year is selected. The flesh itself should be elastic and elastic. This can be checked by pressing on the surface. If it recovers quickly, then the meat is fresh. Pay attention to the color of the lamb fat – it should be light. If it is yellowish in color, then you have old meat in front of you. Smell the mutton – the smell should not be repulsive.
Step 2:
Cook the lamb broth until tender. It may take one and a half to two hours. I cooked for two hours. Remove the meat from the pan and let it cool down a little.
Step 3:
Separate the meat from the bone and cut into pieces, about two centimeters in size.
Step 4:
Pour the rice into the broth and cook for about 10 more minutes.
Step 5:
Finely chop the onion and fry in a frying pan with a small amount of vegetable oil, send it to a saucepan. Add finely diced parsley root, ground coriander, bay leaf and black pepper peas. Cook for another 10 minutes. Then add the meat separated from the bone.
Step 6:
Chop the garlic in a convenient way for you.
Step 7:
Add Tkemali sauce, hot red pepper, dill, Imeretian saffron, hops-suneli seasoning. Add salt and cook for another 5 minutes.
Step 8:
Cut the washed and dried greens finely.
Step 9:
Add herbs and chopped garlic to the soup. Add salt to taste. Turn off the heat, close the lid and let it brew. Classic Kharcho soup with lamb is ready, bon appetit.
My husband loves kharcho soup very much. Previously, I cooked with beef and potatoes. It was interesting to try the classic, original recipe. I want to say that both options are good in their own way. The classic kharcho soup with mutton turned out to be very tasty, hearty, rich, spicy. The meat turned out to be soft and very tasty and there is quite a lot of it in the soup. The degree of sharpness and the amount of spices can be adjusted to your liking. It is very tasty to eat such a soup with soft pita bread. Kharcho soup will quickly help to satisfy hunger and give a feeling of satiety for a long time.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Saffron - 310 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Hops-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Ground coriander - 25 kcal/100g
- Parsley root - 49 kcal/100g
- Tkemali - 418 kcal/100g
