Kharcho (georgian lamb soup)
6 Servings
Ingredients
| Quantity | 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 | Carrot sliced | |
| ½ | teaspoon | Black pepper |
| 2 | Onions medium chopped | |
| 3 | Bay leaves | |
| ¼ | cup | Ketchup |
| ¼ | tablespoon | Hot sauce |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Lemon juice fresh |
| ¼ | teaspoon | Sage |
| 2 | teaspoons | Salt |
| 3 | Garlic cloves minced | |
| ⅓ | cup | Red wine dry |
Directions
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