Kharcho (georgian lamb soup)

Yield: 6 Servings

Measure Ingredient
2 pounds Lamb short ribs cut into 1\" pieces
½ cup Rice
½ cup Walnuts chopped
½ teaspoon Paprika
½ teaspoon Cilantro fresh & chopped
⅓ cup Cherries dried
¼ teaspoon Thyme
1 tablespoon Parsley chopped
3 tablespoons Sunflower oil
1 quart Water
2 ounces Celery root
1 \N Carrot sliced
½ teaspoon Black pepper
2 \N Onions medium chopped
3 \N Bay leaves
¼ cup Ketchup
¼ tablespoon Hot sauce
1 teaspoon Sugar
2 tablespoons Lemon juice fresh
¼ teaspoon Sage
2 teaspoons Salt
3 \N Garlic cloves minced
⅓ cup Red wine dry

Brown lamb pieces in sunflower oil with garlic. Remove from heat.

Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of salt & reduce heat to cook at slow boil for 30 minutes. Add all other ingredients, cook for 15 minutes at a slow boil, then reduce to simmer and cook for 30 minutes. ORIGIN: Dr. Mriya Talmulaniva, Tbilisi-Georgia, circa 1997 From: Dr. Donald Houston

Posted to MM-Recipes Digest V4 #16 by docdonald@... on May 17, 1999

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