Soup-harcho in Georgian

Soup-harcho in Georgian

For cooking you will need:

Based on 6 servings

• lamb or beef brisket - 1 kg


• water - 3-3,5 l


• rice - 210 g


• beef fat or butter - 90 g


• onion - 240 g


• garlic - 20 g


• tomato puree - 90 g


• tkemali - 120 g


• mixture of hops-suneli - 3 g


• parsley greens - 120 g


• red capsicum 3 g


• salt - to taste

Preparation:

1. Wash the lamb with a lamb and cut into pieces till 50-55 g.


2. Pour cold water and cook until half-ready for about one hour.


3. Chop the onion, fry it on beef fat with tomato puree and tkemali.


4. Put in the broth rice, fried onions, dried greens and salt.


5. In an hour, add the capsicum, garlic, parsley. Before serving, salt to taste and sprinkle with parsley.


6. The soup is served hot, with a piece of meat.

If soup preparation is usedbeef, then it is necessary to increase the cooking time of meat by about one and a half times, and fill the broth with rice in an hour and a half after the start of cooking meat. Spices can be replaced with sweet pepper and bay leaf.

Bon Appetit!