Georgian Lamb Soup (Kharcho)
- 2 lb Lamb short ribs (cut into 1"")
- 1/2 cup Rice
- 1/2 cup Walnuts (chopped)
- 1/2 tsp Paprika
- 1/2 tsp Cilantro fresh (chopped)
- 1/3 cup Cherries dried
- 1/4 tsp Thyme
- 1 tbsp Parsley (chopped)
- 3 tbsp Sunflower oil
- 1 qt Water
- 2 oz Celery root
- 1 Carrot (sliced)
- 1/2 tsp Black pepper
- 2 Onions medium (chopped)
- 3 Bay leaves
- 1/4 cup Ketchup
- 1/4 tbsp Hot sauce
- 1 tsp Sugar
- 2 tbsp Lemon juice fresh
- 1/4 tsp Sage
- 2 tsp Salt
- 3 Garlic cloves (minced)
- 1/3 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.