Plum Soup (Khorda)
8 servings
120 minutes
Prune soup (Khorda) is a fragrant dish that combines the tenderness of lamb, the sweetness of prunes, and the richness of vegetable broth. Its origins are rooted in traditions where fruity accents in meat soups highlight their depth of flavor. Prunes add a sweet smokiness, creating a unique velvetiness. Hearty rice and fresh vegetables harmoniously complement the main note of the dish. This soup is perfect for cozy home evenings when you want to warm up with something rich and unusual. Khorda reveals the secret of culinary balance – where sweet and salty intertwine in a unified dance of flavors. It can be served with herbs or flatbreads, enhancing the richness of textures. This is not just soup; it's a gastronomic journey that combines traditions with modern author cuisine.
1
Wash and peel the vegetables. Place the meat in a pot, add 2 liters of cold water, and bring to a boil. Skim off the foam, add one peeled carrot and an onion, and cook for 1.5 hours.
- Carrot: 2 pieces
- Onion: 1 piece
- Bone-in lamb: 1 kg
2
Cut the potato, pepper, and tomato into cubes, and the remaining carrot into strips.
3
Strain the broth, season with salt and pepper. Cut the meat into pieces and return it to the broth. Add the vegetables and bring to a boil. Add rice and prunes, cook for 15 minutes.
- Salt: to taste
- Tomatoes: 1 piece
- Green sweet pepper: 1 piece
- Potato: 300 g
- Carrot: 2 pieces
- Rice: 200 g
- Pitted prunes: 100 g
4
Cover the pot with a lid and let it sit for 20 minutes.
