Georgian recipe: mutton larch

The lamb kharcho recipe has long since leftCentral Asia. This dish is prepared in all the republics of the former Union, and is also loved in Europe and even in America. This soup is a truly delicious and hearty dish, which can quite adequately suit even for the festive menu. Preparation of lamb kharcho is not an easy task, but if you want, you can learn everything.

Choosing products

Recipe for lamb kharcho requires carefulselection of ingredients. And this applies not only to young tender lamb, but also spices, herbs, seasonings. Georgian cuisine is replete with flavors and flavors, so for our harsh we will definitely take a bunch of fresh greens and a pinch of various oriental spices. Just strictly treat the vegetables - only the freshest, ripe, tasty!

Ingredients for soup kharcho soup with lamb:

1. Lamb - a half kilogram piece on the bone.

2. Rice - about a quarter of a glass.

3. Onions - 2-3 medium dense bulbs.

4. Garlic - 2-3 cloves larger.

5. Tomatoes - about a pound.

6. Salt.

7. Pepper-peas.

8. Fresh herbs (parsley, basil, dill, coriander).

9. Bay leaf.

10. Vegetable oil for roasting.

Harcho of mutton. Step-by-step recipe

Step 1. Preparation of broth base

First you need to wash and chop the meat lamb. To do this mutton carefully cut into small pieces across the fibers. We put it into a two-liter pot, pour it with water, put it on a small fire. This recipe for lamb kharcho requires the observance of one very important rule: all emerging foam should be immediately removed. Otherwise, it will dissolve in the broth, which will negatively affect both the taste and the appearance of the prepared dish.

Step 2. Preparation of roast

While the broth is boiled, cleaned and choppedray. Carrots chopped brusochkami. On a fire, heat the frying pan or cast-iron wok, pre-pouring oil into it. As soon as it heats up, we put vegetables in it. Fry should be long enough, until golden brown. After frying, onions and carrots should be extinguished a little with a couple of tablespoons of broth. At this time we will wash the tomatoes, scald them with boiling water. Remove the skin, cut the flesh. We send to the onions with broth. Stew under the lid for at least 10 minutes.

Step 3. Varim the mutton of lamb

In the boiling broth we load the ready-made roast. Once it boils again, immediately fall asleep in it washed rice. We reduce the gas, put it down.

Step 4. Spices and Herbs

Finely cut the greens, prepare the spices: barberry, dried tomatoes, saffron, cardamom, crushed garlic, paprika, peppers. Almost any spicy and spicy spices will perfectly complement this recipe. Harcho of lamb before serving should be a little bit under the lid.

Serving dishes on the table

Before you get on the table, the soup must be servedto insist under the lid for at least an hour. Serve it with pita bread or shochi, but other types of bread, for example, from whole grains, bran, rye flour, are also excellent. In some areas of Georgia, crushed or finely chopped walnuts are added to the jar. And in addition to mutton, you can use veal meat, chicken or turkey.