Today we want to share with you the secrets of making lamb soup from lamb. The dish turns out to be incredibly fragrant, tasty and spicy.
Harcho in Abkhazian with lamb
Ingredients:
- lamb on the bone - 500 g;
- water - 3 l;
- rice - 0,5 items;
- bulb - 2 pieces;
- garlic - 4 cloves;
- tomato - 1 pc .;
- adzhika - 1 tbsp. a spoon;
- green onions-on request;
- fresh greens;
- spice;
- mutton fat.
Preparation
We thoroughly wash lamb, put it in a saucepan, fill it with cold water, put it on a stove and bring it to a boil. Then the fire is reduced, we remove the scum and cook the meat for another hour. Half an hour before the readiness, we throw into the broth whole roots of parsley and peeled onion. When the mutton is cooked, carefully take it out, remove it from the stone, cut the meat into pieces and return it to the pan again. Bulb and roots are removed and discarded. Next, put the washed rice into the broth and cook until soft in a weak fire.
This time, we clean until garlic, squeezing it through the press. Fresh green shred, onion cut into half rings, and with tomato remove the peel and grind to a mashed state. Now the luchok passer in the frying pan on mutton fat, and then add adzhika and mashed potatoes from tomatoes. Simmer all together for a few more minutes, stirring. When the rice becomes soft, season with vegetable roast and add greenery with garlic. After that, boil the soup for about 5 minutes, turn off the fire, pour it on plates and sprinkle with a fresh green onion.
Recipe for lamb soup with lamb and prunes
Ingredients:
- lamb - 500 g;
- bulb - 2 pieces;
- rice - 2 tbsp. spoons;
- prunes - 100 g;
- garlic - 3 cloves;
- tomato paste - 6 tbsp. spoons;
- adzhika - 2 teaspoons;
- hops-suneli;
- spice.
Preparation
So, the meat is washed, cut into small pieces and put in cold water. We are waiting for the broth to boil, take out the fire, remove the foam and cook lamb for an hour with the lid closed. This time scalded prunes, shredding it with straws and throwing it into broth. After 20 minutes, add to the soup finely chopped garlic and washed rice.
While the groats are brewed, we turn to the preparation of the filling. To do this, the onion is cleaned, shredded by half rings and we pass on the vegetable oil to a golden color. Then spread the tomato paste, cook the frying pan for 5 minutes, and then shift it into the soup. We add fresh greens, season with spices, salt to taste, turn off the fire and leave the dish to be infused for about half an hour.
How to cook lamb kharcho with walnuts?
Ingredients:
- lamb on the bone - 500 g;
- rice - 2 tbsp. spoons;
- bulb - 2 pieces;
- tomato paste - 2 tbsp. spoons;
- walnuts - 100 g;
- tkemali sauce - 1 tbsp. a spoon;
- spice;
- garlic - 5 denticles;
- green cilantro;
- laurel leaf;
- hops-suneli.
Preparation
We thoroughly wash lamb, put it in a saucepan, fill it with cold water, put it on a stove and cook for about an hour and a half, removing the foam. Then gently take the meat out of the broth and remove it from the stone.
10 minutes before the softness of the cereals, we spread in sauce tkemali sauce and tomato paste. At the very end, we throw cut lamb slices, twisted walnuts in a meat grinder, hops-suneli and chopped garlic. Solim dish to taste, mix, wait, when it boils and remove carefully from the plate. After the kharcho with lamb is slightly infused, we season it with finely chopped cilantro and serve it to the table.