A complex recipe for lamb soup with potatoes and rice step by step with photos.
Lamb adds to the soup special taste and aroma. Nourishing, meaty
Very tasty.
This soup in my family is called kharcho. But, judging by the entries on the Internet, real kharcho is prepared only from beef, potatoes are not added, but crushed walnuts, plums, tkemali and pickled plums. I don’t have any of this, but the taste of this soup cannot be distinguished from the kharcho that I had the opportunity to eat in the Caucasus.
Whole tomatoes add a special flavor to this soup.
- National cuisine: Home kitchen
- Type of dish: Soups
- Recipe difficulty: Complicated recipe
- Preparation time: 13 minutes
- Cooking time: 3 hours 15 minutes
- Number of servings: 10 servings
- Calorie Amount: 134 kilocalories
Ingredients for 10 servings
- Vegetable oil (for frying) 2 tablespoons. l.
- For the broth:
- Peppercorns 8 pcs.
- Lamb 1.5 kg
- Onions (4 for soup, 1 for broth) 5 pcs.
- Bay leaf (1 for broth, 1 for seasoning) 2 pcs.
- Salt (+ more for soup) 1 table. l.
- For the soup:
- Garlic (or 6) 5 cloves.
- Chili pepper 1 pc.
- Rice 150 gr
- Tomato paste 1 tsp. l.
- Tomatoes (in own juice) 500 gr
- Potatoes 3 pcs.
- Green cilantro 3 g
- To season the soup:
- Dill (dried) 1 tsp. l.
- Ground red pepper 1 teaspoon. l.
- Ground black pepper 0.5 teaspoon. l.
- Khmeli - suneli 2 teaspoons. l.
Step by step
- For lamb broth, you need to take a fat shoulder, chopped into pieces.
- Pour water over the lamb, add a whole onion and put on fire.
- Remove the foam, reduce the heat and simmer the broth over low heat for one and a half to two hours.
- Half an hour before the end of cooking, salt the broth and add bay leaf.
- Strain the finished broth. Leave the meat to cool.
- Carefully sort the chilled meat, remove the bones and cut into small pieces.
- Cut the potatoes into small cubes, pour in the broth and put on low heat.
- Sort the rice, rinse, add to the potatoes.
- Fry finely chopped onion on vegetable oil until golden brown.
- Add finely chopped chili peppers and tomatoes in their own juice to the onion. Leave the tomatoes whole.
- Add tomato paste and simmer everything together for 8-10 minutes. Turn off the fire.
- Place finely chopped garlic and all the seasoning except the bay leaf in the overcooker. Stir and leave to steep for 5-8 minutes to release the flavors of the seasonings.
- Place the overcooked meat and finely chopped cilantro into a saucepan. Add bay leaf.
- Stir the contents of the pan, check for salt, turn off the heat and keep the soup under a closed lid for 10-15 minutes.
- Pour the finished soup into a cold saucepan and cool it so that the soup does not turn into porridge.
Recipe for Stavropol-style rice soup with lamb
- Usually in Russian cuisine soups are made from beef, soups are made from pork, cooked chicken soups, less often lamb is used for soups. In Caucasian cuisine, the opposite is true; the main meat used is lamb. Russian cuisine in the Caucasus adopted many Caucasian dishes, slightly digested them and created new ones interesting recipes, which already belong to Russian Caucasian cuisine. One such example is the wonderful rich Rice soup with lamb in Stavropol style. And the spices and additives used in its preparation give the dish an additional Caucasian flavor
- We all know very well that lamb is one of the toughest, but very tasty and healthy types of meat. Therefore, in order for the lamb dish to turn out tender and juicy, we need to correctly select the piece we need and process it before preparing the dish. The most the best option for our rice soup there will be lamb pulp on the bone, naturally the meat should not be old and thawed or frozen, i.e. should not undergo heat treatment, otherwise its original taste is lost, and the bone will give fat to our broth
- First of all, the lamb pulp must be separated from the bone. Clear the pulp from the film and tendons. Rinse the bone and meat under running cold water. Cut the meat into small pieces. Now take a pan of the required size, put pieces of meat and a bone into it, fill it with cold water, add a little salt. Quickly bring to a boil, reduce heat and cook for 1.5 hours. During cooking, fat and foam will accumulate on the top of the pan, which must be removed from time to time, as they can impart bitterness and an unpleasant odor to the dish.
- So, we have 1.5 hours to prepare other ingredients for our lamb rice soup. The rice must be sorted and washed thoroughly in several waters. Peel the carrots and onions, rinse them and chop them as you would when preparing regular soup. Heat a frying pan in vegetable oil or animal fat, in which saute the chopped carrots with onions. Set the roast aside. Peel the potato tubers and rinse. Also rinse fresh tomatoes. Peeled potatoes and tomatoes should be cut into slices
- After 1.5 hours, remove the pan from the heat, quickly lay out the bone and lamb pulp, filter the broth through cheesecloth and return it to the pan where it was, return the bone and pulp to the broth, put the pan on the fire again. Add potatoes and tomatoes to the broth, fry onions and carrots, add washed rice, stir and continue cooking until the ingredients in the soup are fully cooked
- And now the most interesting thing, let’s talk about what will give our lamb rice soup an amazing aroma and unique taste. All products must be prepared towards the end of cooking so that their fragrant aroma does not dissipate in advance. We will add these products to the soup 10 minutes before preparing it.
- Crush the garlic clove and salt in a mortar until smooth. For greater effect, grate parsley and parsnip root on a medium or fine grater. At your choice, finely chop several sprigs of fresh herbs (dill, parsley, some people like to add cilantro, etc.). All these herbs, seasonings and spices will saturate the rice soup with their aromas, give the dish additional taste, and together we will get an incredibly tasty, nutritious lamb rice soup
- And so, 10 minutes before the end of cooking the soup, we add crushed garlic with salt, grated parsnip and parsley roots to the pan. Add bay leaf, it has the properties of neutralizing residual unpleasant tastes or odors in the dish, sprinkle with fresh finely chopped herbs. Mix everything thoroughly and cook for 10 minutes
- Remove the finished rich and fragrant soup from the heat, remove the bone, and let it brew under a closed lid for 5 - 7 minutes. Now we are calling the long-awaited and hungry people. Pour the soup into deep soup bowls and serve with fresh, baked-smelling bread. Rice soup with lamb in Stavropol style perfectly restores strength, and in winter warms a traveler frozen from the road
Bon appetit!
Abkhazian lamb soup with rice (kharcho)
Hearty and delicious soup!
On frosty winter days, you really want to feel the warmth spreading throughout your body, warming you and lulling you to sleep. Warm clothes, heaters and blankets can only retain our own warmth, but not provide new, but delicious food– will warm us from the inside.
And I thought - what can be cooked so delicious in the cold? The first thing I wanted to eat was good, natural homemade soup. And even better - spicy soup on a rather fatty and juicy, for example, lamb, broth. Such a first course will be nourishing and tasty, and the fiery, hot spices will warm us from the inside for a long time.
Lamb meat, despite its fat content, is very tasty and healthy. Lamb or lamb is absorbed by our body much better and faster than pork or even beef, its taste is juicy, salty-sweet, awakens some previously dormant taste buds and gives a special, unique pleasure.
I think the taste of lamb reminds people a bit of raw meat, fresh blood, loot, and the memory of our ancestors awakens in us. Whether my assumption is fair or not, I don’t know, but the taste of mutton and lamb seems absolutely delicious to me. Especially when the meat is spicy.
In general, let's prepare a delicious homemade Caucasian soup with lamb, which in Abkhazia is called Kharcho with lamb!
For soup - kharcho you will need:
per pan of 3-3.5 liters
- Mutton (lamb), preferably on the bone – 0.5 kg,
- Water – 2-2.5 liters;
- Rice – 0.5 cups;
- Onions – 2 – 3 pieces;
- Roots: parsley – 2-3 pieces (can be replaced with 1 medium carrot or dried parsley root);
- Garlic – 1-2 cloves;
- Tomato – 1 piece or 1 tablespoon of tomato puree or ketchup;
- Adjika (spice mixture) – 1 tablespoon;
- Greens: dill, parsley, basil, cilantro;
- Seasonings for soup (mixture of herbs) - to taste and desire;
- Salt.
To sauté the dressing: lamb fat or oil (can be ghee, plain butter or vegetable oil for frying) - 2 tablespoons;
How to make delicious lamb soup
- Rinse the meat and place in a saucepan. Fill with cool water. Bring to a boil, skim off the foam and cook over low heat until tender (about 1 hour). In the middle of cooking, add a whole peeled onion and any roots you have to the broth.
- Remove the finished meat, cool slightly and cut into medium-sized pieces that will fit in a spoon and will be easy to chew. And throw away the roots, they have already given up their spice to the kharcho.
- Add rice to the broth. While the rice is cooking, crush the garlic or put it through a press; finely chop the greens; fry the onion, cut into thin half rings until softened and season it with adjika and tomato puree.
How to puree fresh tomatoes
The tomato is cut in half, the cut is applied to a coarse grater and grated. We throw away the skin or eat it.
- When the rice is cooked, season the soup with fried onion and tomato, crushed garlic, chopped meat and spices to taste. Taste and add salt. Add the greens and cook for another 5 minutes.
- It will be very tasty if, when serving, sprinkle the lamb soup with fresh onions, cut into half rings, herbs and pieces of hot, hot pepper (fresh or pickled)!
Eh, now someone will feel very warm and good inside!
Features of preparation and taste of kharcho with lamb
What grain is suitable for lamb soup?
In addition to rice, you can use vermicelli or homemade noodles for our soup.
If you like a very thick soup, you can add more rice; if a juicy broth is important to you, and not its filling, halve the amount of rice.
What spices - spices can be added to lamb broth soup
In Abkhazia, they often use ready-made spice mixtures, and on the market you can already choose spices for meat, kharcho, chicken and other delicious dishes.
But if you have all sorts of different spices separately, then it’s delicious to season the lamb soup with hops-suneli, red pepper, basil, kondari (savory), cinnamon, turmeric or Imeretian saffron.
What real adjika should be like
In our recipe we mean real Abkhazian or Georgian adjika, which in consistency looks like crumbly, slightly moistened crumbs of spices: seeds herbs and red peel hot pepper, garlic and salt.
According to the manufacturing principle, real Caucasian adjika resembles a concentrated mixture of hot spices, which serves as the basis or additive to other sauces, meat, soups and all sorts of other dishes. Please note that there are not and cannot be any tomatoes in adjika.
In Russia, according to the same principle, preparations for soup are made from traditional vegetables, roots and herbs characteristic of a particular area. For example, in central Russia they often harvest soup dressing from ground (in a meat grinder or grated on a coarse grater): carrots, peppers, garlic, onions and herbs, thickly sprinkled with salt, which are stored in the refrigerator and this homemade concentrate is added a spoonful to cabbage soup, borscht and other soups.
In general, adjika and soup preparations are a natural and healthy prototype of a modern, unknown thing made from bouillon cube, but not at all a sauce ready for direct use.
If you don’t have adjika and there’s nowhere to buy it, add spices at your discretion; it is advisable to use coarsely ground coriander seeds and chili pepper peels.
Purchased adjika, similar to the original one, I found, for example, in the Magnit store, they produce it themselves, it’s called Real Georgian Pepper Adjika.
Is it possible to call soup made with lamb broth – Kharcho?
Yes, it’s true, this Abkhazian lamb soup with rice, prepared according to our recipe, is often called Kharcho with lamb, but this is not entirely true, because the basis of kharcho soups is beef. And sweet and sour cherry plum puree and crushed walnuts are added to the original kharcho, which gives the soup a unique, great taste.
On the other hand, I know that Caucasian housewives cook different delicious soups, and on pork, and on lamb, and even on chicken and duck (recipe for kharcho with duck), following the technology of real kharcho. And they are not at all embarrassed, in the complete absence of the key element of the soup - beef, to call these delicious first courses Kharcho.
We lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you look slimmer,” he says, and advises making the kitchen less comfortable for relaxation. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.
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We lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at a table.
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We lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you become slimmer,” he says, and advises serving food in portions. The study found that people eat 19% less when they don't have bowls of food in front of them to add to their plate.
note
Losing weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you get fit,” he says, and advises placing healthy foods in prominent places so they're immediately obvious whether you open the refrigerator, cupboard or pantry. If you simply move fruits and vegetables from the container to the most accessible shelf of the refrigerator, your consumption will triple within a week!
Lamb is very beneficial for the human body. This is a unique meat. Nutritionists, for example, advise those who are overweight and also have metabolic problems to eat it (and not veal and beef).
Broths made with lamb improve digestion and help normalize the gastrointestinal tract. Also, if you periodically have stomach problems, then lamb broth or soup is just a magic wand. It can eliminate pain, make you feel full, and help relieve inflammation from the stomach.
Lately we have been eating lamb a lot. Having gotten used to the taste of this meat, you don’t even want to look at pork. Somehow she seems too fat (they didn’t notice this before). And what a delicious and aromatic lamb soup it turns out with rice, for example, as a filling!
I added long rice to the broth. Before adding the cereal, I washed it several times in cold water. By the way, you don’t have to wash the rice at all if it’s of good quality.
I would like to draw your attention to one product. I add garlic to lamb soup with rice without peeling it at all. I only remove the top layer of husk. The garlic is cooked as if in a fur coat, and it turns out special and very pleasant to the taste.
Cooking steps:
Ingredients:
Water 3 l, lamb 0.5 kg, rice 3 tbsp. spoons, carrots 1 pc., potatoes 3 pcs., garlic 3-4 cloves, onions 1 pc., green onions to taste, spices (indicated in the recipe) to taste, salt to taste.
