I spend with tkemali

Description

Kharcho with tkemali, according to tradition, is cooked on beef broth. But still, even in the homeland of the dish, in Georgia, there are other recipes. For example, kharcho on low-fat lamb is considered very successful: the soup turns out to be hearty and fragrant. The recipe presented here is just one of these “variations on a theme”. To make kharcho thicker, rice and potatoes are added to it at the same time. By the way, this is how this soup was often prepared by Soviet housewives, so this performance will seem familiar to many.

Cooking

Step 1

Prepare the broth for kharcho. Wash the lamb and place in a bowl. Pour in water and bring to a boil. Remove foam. Simmer the broth over low heat for 2 hours. Strain. Separate the lamb flesh from the bone.

Step 2

Peel the onion for kharcho and finely chop. Peel and wash potatoes. Cut into cubes. Put the lamb flesh into the broth and bring to a boil. Add onions and potatoes, cook for 10 minutes.

Step 3

Add rice, chili and suneli hops. Bring to a boil, cook for 10 minutes. Brown the nuts in a dry frying pan and transfer to a blender bowl. Wash cilantro, dry and cut. Peel the garlic.

Step 4

Add cilantro, garlic and tkemali to the blender bowl. Blend until you get a puree. Transfer to a saucepan with kharcho. Salt and pepper to taste. Bring to a boil.

Step 5

Close the pot with kharcho, place a thick towel on top and leave the soup on the hot switched off stove. After 30 minutes, pour into serving bowls and serve.