Lamb Kharcho

Ingredients

Lamb 300 g

Rice 1/2 cup

Onion 1 pc

Adjika

Herbs

Bay leaf

Salt

Pepper

For this soup, it's best to use shoulder or neck meat. Wash the meat, cut it into small pieces, place it in a saucepan, cover with cold water, and bring to the boil.

Simmer the broth over low heat for 3-5 hours, skimming off the foam periodically. If the lamb is young, the meat should be quite soft and tender by this time. You can shorten the cooking time by frying the meat in vegetable oil, then pour hot water over the fried pieces.

Meanwhile, peel the onion, chop it into small cubes, and fry it in a frying pan with vegetable oil until golden brown. Pour cold water over the prepared rice, changing it periodically. Add the fried onions and rice to the prepared meat broth.

Cook the kharcho until the rice is tender. Add a bay leaf and a few spoons of spicy adjika sauce to the finished soup. You can substitute homemade sauce for the store-bought one. Also add a few cloves of garlic, black peppercorns, and allspice.

Simmer the soup with the seasonings for another 5-10 minutes. Serve the kharcho hot. Sprinkle the soup with finely chopped herbs.

Enjoy your meal!