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Kharcho in a cauldron is a hot and spicy soup, perfect for a winter diet for your everyday table. Kharcho in a cauldron turns out more rich, aromatic and stewed. Despite the long cooking process, the result will exceed all expectations. The hot soup is rich in spices, bright, piquant taste, ideally combined with fresh herbs and sauces to your taste. This hot dish will definitely be appreciated by all lovers of spicy sensations and traditional Georgian cuisine.

Step 1

Start the cooking process by boiling the meat. Lamb will take quite a long time to cook - 80-90 minutes, no less. Put it in a cauldron, pouring two liters of boiled water on top. Put it on the stove, on medium heat and leave to cook, periodically skimming off the foam.

Step 2

Cut the onion into half rings. Finely chop the garlic, chop the washed greens. Dill, parsley or cilantro are best for this dish. Cut the tomatoes into large slices.

Step 3

Place the onion half rings in a cauldron with vegetable oil and fry until slightly golden. Then add tomato paste, chopped tomatoes, garlic to the onion and simmer under the lid until all the ingredients take the form of a thick sauce.

Step 4

Let the boiled lamb cool, remove the bones from the meat and chop it finely. Add the onion mixture and rice to the broth, cook for another 10-15 minutes. Then add the chopped lamb, greens to the cauldron, add salt and season to your liking. Bring to readiness - this will require cooking for another 10-15 minutes.

Step 5

Distribute the finished dish into portions. Make it more appetizing by putting fresh herbs on top and sour cream to taste. Add bread or lavash when serving. Enjoy!