Georgian Lamb Soup (Kharcho)
Ingredients
- 2 lb Lamb short ribs cut into 1""
- ½ cup Rice
- ½ cup Walnuts chopped
- ½ tsp Paprika
- ½ tsp Cilantro fresh chopped
- ⅓ cup Cherries dried
- ¼ tsp Thyme
- 1 tbsp Parsley chopped
- 3 tbsp Sunflower oil
- 1 qt Water
- 2 oz Celery root
- 1 Carrot sliced
- ½ tsp Black pepper
- 2 Onions medium chopped
- 3 Bay leaves
- ¼ cup Ketchup
- ¼ tbsp Hot sauce
- 1 tsp Sugar
- 2 tbsp Lemon juice fresh
- ¼ tsp Sage
- 2 tsp Salt
- 3 Garlic cloves minced
- ⅓ cup Red wine dry
Instructions
- 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.