Lamb meat kharcho with margarine

Lamb meat is healthy and delicious! The soup will turn out to be five! A spicy first course for lovers of Georgian cuisine. It can be cooked over a campfire, replacing the pot with a camp pot. Frying can also be done in a pot before cooking the broth. In the fresh air, this dish will seem much tastier to you!

Ilga

Recipe author

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Composition / ingredients

Servings:

Greens

Tkemali Sauce

Garlic

Fig

140

Mutton

500

Salt

Onion

120

Hot capsicum

0.4

Tomato paste

Margarine

Hops-suneli

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 11 g

Fats 34 % 13 g

Carbohydrates 37 % 14 g

210 kcal

GI: 29 / 71 / 0

Step-by-step cooking

Cooking time: 1 h 15 min

Step 1:
For this recipe, we will need the products specified in the ingredients.
Step 2:
For this soup, it is better to take meat on the bones so that the broth turns out to be more rich. First of all, we cut off the fat from the lamb, since it can give the finished dish a specific smell. You can take one piece of meat, or you can divide it into 2-3 parts to shorten the cooking time. How to cook lamb: put the lamb in a saucepan with cold water, add salt to taste and let it boil. Remove the foam and cook until half cooked, until the meat becomes soft.
Step 3:
Cooking the roast. To do this, heat margarine or vegetable oil in a frying pan, spread the onion and tomato paste cut into half rings.
Step 4:
Fry while stirring for 5 minutes.
Step 5:
Add the suneli hops, mix again and simmer for 2 minutes. The roast is ready.
Step 6:
Remove the boiled lamb from the broth and cut into portions. Return the chopped meat to the pan. Rice is washed until transparent in several waters and poured into the broth. Cook for 8-10 minutes with stirring. Add the roast, tkemali, peeled crushed garlic and finely chopped hot capsicum, mix everything. We try the dish with salt, if anything, salt to taste. Cook until fully cooked over moderate heat with infrequent stirring.
Step 7:
Add fresh chopped greens to the finished soup when serving.

This culinary recipe for kharcho soup is one of the most popular among experienced tourists and I met him on a camping trip along the rocky coast. There, fresh mutton was sold at the market in each of the surrounding villages, so there were no problems with cooking Georgian cuisine. Needless to say, this wonderful soup is perfectly cooked on an ordinary kitchen stove, this increases the accuracy of the selection of ingredients, but, unfortunately, the smell of sea air can not be replaced by anything. Cook and taste with pleasure and good mood!