Georgian Lamb and Rice Soup (Kharcho)

Name: Georgian Lamb and Rice Soup (Kharcho)
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 pounds lamb shoulder, trimmed of fat and cut into 1 1/2-inch cubes; 1/4 cup all-purpose flour; 2 ounces (4 tablespoons unsalted butter; 1 large onion, finely chopped; 2 tablespoons tomato paste; 3 cloves garlic, crushed; 8 cups water, or stock; 1 teaspoon salt, optional; 8 ounces sour plum roll (tklapi), or tamarind, chopped; 1/2 cup rice, washed and drained; 1/4 cup chopped dill, for garnish

A traditional Georgian Kharcho soup combines tender lamb, rice, and a distinct sour plum fruit roll.

⭐ 3.8 (22 reviews) Prep: 30 minCook: 110 minTotal: 140 minYields: 8 servings

Category Tags:

Dinner Entree Lunch Soup

Cuisine Tags:

Middle Eastern

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Instructions

Dredge lamb cubes in flour.
In a large pot, melt butter and brown the floured lamb.
Add onion, tomato paste, and garlic; sauté for 2 minutes.
Pour in water or stock with optional salt; bring to a boil. Skim any foam, then reduce heat and simmer partially covered for 90 minutes.
Stir in the plum roll and rinsed rice. Bring back to a boil, then simmer covered for 20 minutes, stirring periodically. Add more liquid if the soup thickens too much.
Serve hot, optionally garnished with chopped dill.

Nutritional Info (per serving)

Calories: 238 kcal

Carbohydrate: 18 g

Cholesterol: 70 mg

Fiber: 1 g

Protein: 19 g

Saturated Fat: 5 g

Sodium: 121 mg

Sugar: 7 g

Fat: 10 g

Unsaturated Fat: 0 g