Georgian Lamb Soup (Kharcho)

Flora S.

Ingredients
  

  • 2 lb Lamb short ribs cut into 1""
  • ½ cup Rice
  • ½ cup Walnuts chopped
  • ½ tsp Paprika
  • ½ tsp Cilantro fresh chopped
  • 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
  • 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.

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Friday & Saturday 10am - 5pm
Sunday 1pm-5pm