Kharcho from lamb
4 servings
25 minutes
The original soup "Kharcho" is a thick spicy soup with meat - necessarily with veal or beef - rice and tomatoes. The cafe "Sisters Grimm" serves this version - with lamb brisket and tkemali, and the soup turns out especially hearty and aromatic.
1
Cut the lamb brisket into pieces weighing 25-30 grams and boil.
- Lamb breast: 0.3 kg
2
Finely chop the onion, add freshly ground black pepper, and mix with your hands.
- Onion: 1 head
- Ground black pepper: 1 g
3
Sauté tomato puree in vegetable oil.
- Tomato puree: 30 g
- Vegetable oil: 1 tablespoon
4
Chop the garlic and herbs finely and mix them.
- Garlic: 3 cloves
- Cilantro: 15 g
5
Add to the boiling broth: peppered onion, pre-soaked rice, sautéed tomato puree.
- Onion: 1 head
- Rice: 35 g
- Tomato puree: 30 g
6
Cook until ready.
7
5 minutes before the soup is done, add the tkemali sauce mixed with finely chopped garlic, sliced chili pepper, khmeli-suneli, cinnamon, cloves, and adjika.
- Tkemali sauce: 1 tablespoon
- Garlic: 3 cloves
- Chili pepper: 5 g
- Khmeli-suneli: 1 g
- Ground cinnamon: 1 g
- Cloves: 1 g
- Adjika: 10 g
8
Bring the soup to readiness.
9
Pour the ready kharcho into plates and garnish.
