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Kharcho
Lamb Soup
2 LBS lamb short ribs, cut into 1" pieces
3 cloves garlic, peeled & minced
3 TBS sunflower oil
1 QT (4 C) water
2 tsp. salt
3 bay leaves
1/4 C tomato ketchup
2 TBS lemon juice
1/2 C long-grain rice
1 TBS fresh parsley, chopped
1/4 C celery, chopped
1/2 C walnuts, chopped
1/3 C dried cherries (sub with sour plums)
1/3 C dry red wine
3 tsp. hot sauce
1/4 tsp. dried thyme
1 carrot, sliced
2 medium onions, chopped
1/2 tsp. black pepper
1 tsp. sugar
1/4 tsp. dried sage
1/2 tsp. paprika
1/2 tsp. fresh cilantro, chopped (for garnish)
In a skillet, brown lamb pieces and minced garlic in sunflower oil. Remove from heat. Bring water to a boil in a large cooking pot. Add lamb and salt; reduce heat and simmer for about thirty minutes. Add remaining ingredients; stir and boil for about fifteen minutes. Reduce heat to simmer and cook for another thirty minutes. Garnish with chopped cilantro. Recipe makes six servings.
Note: Kharco has many different variations in the Republic of Georgia near Russia. It can be made using lamb or beef, and spices can be adjusted to increase or decrease heat levels.
*Kharcho image (C) A. Savin (2011). Used under the Free Art, Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
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