Mutton lamb or beef brisket.
Lamb which should be cut into small pieces.
We warm the thick thick-bottomed pan and throw mutton into it without any butter, i.e. dry.
“Dry” stewing is generally one of the characteristic methods of Georgian cuisine, often applied to chicken.
The meat should browned for about 15 minutes, after which finely chopped onion is poured into the pan and stewed with the lamb for another 15 minutes.
The ratio of meat and onion is 1:1.
After stewing onions to an intense smell, boiling water is poured into the pan (2:1 to the total weight of meat and onions) and cooked over low heat for about an hour.
An hour later, rice is poured — about half a cup into 2 liters of water — they are stirred and boiled for another 20 minutes.
Garlic is pounded with salt and stinging chilli pepper, black pepper is crushed separately - 8-10 peas, cumin and coriander - in a dessert spoon, finely cut a large bunch of Coriander and put everything in the kharcho 2–3 minutes until ready, then add half a cup of tkemali (Georgian sour plum sauce made of cherry plums) or a quarter cup of red wine vinegar or dried plums.
So:
In a large saucepan or Dutch oven, melt the butter and brown the lamb cubes on all sides.
Add the chopped onion, tomato paste and garlic, and sauté 2 minutes, adding more butter, if necessary.
Add the water or stock and 1 teaspoon optional salt.
Bring to a boil, skimming any foam that rises to the surface, reduce heat and simmer, partially covered, for 1 1/2 hours.
Add dried plums and rinsed and drained rice.
Return to a boil, reduce heat and simmer, covered, for 20 minutes, stirring occasionally to prevent rice from sticking to the bottom of the pan.
If soup becomes too thick, add more stock or water.
Serve in heated bowls and garnish with chopped dill, if desired.
- Beef Soup (Kharcho) Recipe - NatashasKitchen.com
- Kharcho - Wikipedia
- The 10 Dishes That Will Make You Fall in Love With Georgian Food | Serious Eats
