Lamb is very useful for the human body. This is a unique meat. Nutritionists, for example, advise eating it (rather than veal and beef) for those who are overweight and also have metabolic problems.

Broths cooked on the basis of lamb improve digestion, contribute to the normalization of the digestive tract. And also, if you periodically have stomach problems, then lamb broth or soup is just a magic wand. It is able to eliminate pain, and allow you to get enough, and help relieve inflammation from the stomach.

Recently, we often eat lamb. Having got used to the taste of this meat, you don’t even want to look at pork. She seems to be a bit too fat (we didn’t notice this before). And what a delicious and fragrant lamb soup with rice, for example, as a backfill!

I added rice to the broth long. Before adding the cereal, it was washed several times in cold water. By the way, you can not wash the rice at all if you have good quality rice.

I want to pay attention to one product. In lamb soup with rice, I put garlic without peeling it at all. I only remove the top layer of the husk. Garlic is boiled, as if in a fur coat, and it turns out special and very pleasant to the taste.

Cooking steps:

Ingredients:

Water 3 l, lamb 0.5 kg, rice 3 tbsp. spoons, carrots 1 pc., potatoes 3 pcs., garlic 3-4 cloves, onion 1 pc., green onion to taste, spices (indicated in the recipe) to taste, salt to taste.

The recipe for rice soup with lamb in Stavropol

1. Usually in Russian cuisine, soups are made from beef, soups are made from pork, they cook chicken soups, less often lamb is used for soups. In Caucasian cuisine, the opposite is true, the main meat used is lamb. Russian cuisine in the Caucasus adopted many Caucasian dishes, digested them a little and created new ones interesting recipes, which already belong to the Russian Caucasian cuisine. One such example is the wonderful rich Rice soup with lamb in Stavropol style. And the spices and additives used in its preparation give the dish an additional Caucasian shade.
2. We all know perfectly well that lamb is one of the toughest, but very tasty and healthy types of meat. Therefore, in order for the lamb dish to turn out tender and juicy, we need to correctly select the piece we need and process it before cooking. by the most the best option for our rice soup there will be lamb pulp on the bone, naturally the meat should not be old and thawed or frozen, i.e. should not pass heat treatment, otherwise its original taste is lost, and the bone will give fat to our broth
3. First of all, the lamb flesh must be separated from the bone. Clean the pulp from the film and tendons. Rinse the bone and meat under running water. cold water. Cut the meat into small pieces. Now we take a saucepan of the required size, lower the pieces of meat and the bone into it, fill it with cold water, add a little salt. Quickly bring to a boil, reduce heat and simmer for 1.5 hours. During cooking, fat and foam will collect on the top of the pan, which must be removed from time to time, as they can add bitterness and an unpleasant smell to the dish
4. So, we have 1.5 hours to prepare other ingredients for our lamb rice soup. Rice must be sorted and thoroughly washed in several waters. Peel the carrots and onions, wash them and chop them as you do when cooking. regular soup. Heat up the pan for vegetable oil or animal fat, in which saute chopped carrots with onions. Set the roast aside. Peel the potato tubers, rinse. Also rinse fresh tomatoes. Peeled potatoes and tomatoes need to be cut into slices
5. After 1.5 hours, remove the pan from the heat, quickly spread the bone and lamb pulp, strain the broth through gauze and return to the pan where it was, return the bone and pulp to the broth, put the pan on the fire again. Add potatoes and tomatoes to the broth, fry from onion and carrots, add the washed rice, mix and continue to cook until fully prepared food in soup
6. And now the most interesting thing, let's talk about what will give our lamb rice soup an amazing aroma and unique taste. All products must be prepared towards the end of cooking so that their fragrant aroma does not disappear in advance. We will put these products in the soup 10 minutes before it is cooked.
7. Crush a clove of garlic with salt in a mortar until homogeneous mass. Parsley and parsnip root, for greater effect, grate on a medium or fine grater. At your choice, finely chop a few sprigs of fresh herbs (dill, parsley, some people like to add cilantro, etc.). All these herbs, seasonings and spices will saturate the rice soup with their aromas, give the dish an extra taste, and together we get an incredibly tasty, nutritious lamb rice soup
8. And so, 10 minutes before the end of the preparation of the soup, we add crushed garlic with salt, grated parsnip and parsley roots to the pan. Add bay leaf, it has the ability to neutralize residual unpleasant tastes or odors in the dish, sprinkle with fresh finely chopped herbs. Mix everything thoroughly and cook for 10 minutes.
9. Ready rich and fragrant soup is removed from the heat, remove the bone, let it brew under a closed lid for 5 - 7 minutes. Now we are calling the long-awaited and hungry people. The soup is poured into deep soup bowls and served with fresh, baking-smelling bread. Rice soup with lamb in Stavropol style perfectly restores strength, and in winter it warms a traveler frozen from the road

Sophisticated Lamb Soup with Potatoes and Rice step by step with photo.

Lamb lends to soup special taste and aroma. Hearty, meaty

Very tasty.

This soup in my family is called kharcho. But, judging by the records on the Internet, real kharcho is made only from beef, potatoes are not put, but crushed walnuts, plums, tkemali and marinated plums. I don’t have any of this, but the taste of this soup is indistinguishable from the kharcho that I had to eat in the Caucasus.

Whole tomatoes add a special zest to this soup.

• National cuisine: home kitchen
• Dish type: Soups
• Recipe Difficulty: Complex recipe

• Preparation time: 13 minutes
• Cooking time: 3 h 15 min
• Servings: 10 servings
• Amount of calories: 134 kilocalories

Ingredients for 10 servings

• Vegetable oil (for frying) 2 tbsp. l.
• For the broth:
• Peppercorns 8 pcs.
• Lamb 1.5 kg
• Onion (4 in soup, 1 in broth) 5 pcs.
• Bay leaf (1 for broth, 1 for seasoning) 2 pcs.
• Salt (+ more in the soup) 1 table. l.
• For soup:
• Garlic (or 6) 5 cloves
• Chili pepper 1 pc.
• Rice 150 gr
• Tomato paste 1 tsp. l.
• Tomatoes (in own juice) 500 gr
• Potato 3 pcs.
• Green cilantro 3 gr
• For seasoning the soup:
• Dill (dried) 1 tsp. l.
• Ground red pepper 1 tsp. l.
• Ground black pepper 0.5 tsp. l.
• Hops - suneli 2 tsp. l.

step by step

1. For lamb broth, you need to take a fatty shoulder blade, chopped into pieces.
2. Pour lamb with water, add a whole onion and put on fire.
3. Remove the foam, reduce the heat and simmer the broth over low heat for one and a half to two hours.
4. Half an hour before the end of cooking, salt the broth and add bay leaf.
5. Strain the finished broth. Leave the meat to cool.
6. Carefully sort out the chilled meat, remove the bones and cut into small pieces.
7. Cut the potatoes into small cubes, pour the broth and put on a small fire.
8. Sort rice, rinse, add to potatoes.
9. Finely chopped onion fry in vegetable oil until golden brown.
10. Add finely chopped chili peppers and tomatoes in their own juice to the onion. Leave the tomatoes whole.
11. Add tomato paste and simmer everything together for 8-10 minutes. Turn off the fire.
12. In overcooking, put finely chopped garlic and all the seasoning, except bay leaf. Stir and leave to infuse for 5-8 minutes to reveal the smells of spices.
13. Put the overcooked, meat and finely chopped cilantro into the pan. Add bay leaf.
14. Stir the contents of the pot, check for salt, turn off the heat and hold the soup under a closed lid for 10-15 minutes.
15. Pour the finished soup into a cold saucepan and cool it so that the soup does not turn into porridge.

Abkhazian lamb soup with rice (kharcho)

Hearty and delicious soup!

On frosty winter days, you really want to feel the warmth spreading through your body, warming you and lulling you to sleep. Warm clothes, heaters and blankets can only keep our own warmth, but not give new, but tasty food warms us up from the inside.

And I thought - what is so tasty can be cooked in the cold? The first thing I wanted to eat was a good, natural homemade soup. And even better - a spicy soup on a rather fatty and juicy, for example, lamb, broth. Such a first course will be both hearty and tasty and burning, hot spices will warm us from the inside for a long time.

Lamb meat, despite its fat content, is very tasty and healthy. Lamb or lamb is absorbed by our body much better and faster than pork and even beef, its taste is juicy, salty-sweet, awakens some previously dormant taste buds and delivers a special, unique pleasure.

It seems to me that the taste of lamb reminds people a little of the taste of raw meat, fresh blood, prey, and the memory of our ancestors wakes up in us. Whether my assumption is correct or not, I do not know, but the taste of mutton and lamb seems absolutely delicious to me. Especially when the meat is spicy.

In general, let's cook a delicious homemade Caucasian soup with lamb, which in Abkhazia is called Kharcho with lamb!

For soup - kharcho you will need:

for a pot of 3-3.5 liters

• Lamb (lamb), better - on the bone - 0.5 kg,
• Water - 2-2.5 liters;
• Rice - 0.5 cups;
• Onion - 2 - 3 pieces;
• Roots: parsley - 2-3 pieces (can be replaced with 1 medium carrot or dried parsley root);
• Garlic - 1-2 cloves;
• Tomato - 1 piece or 1 tablespoon tomato puree or ketchup;
• Adjika (mixture of spices) - 1 tablespoon;
• Greens: dill, parsley, basil, cilantro;
• Seasonings for soup (mixture of herbs) - to taste and desire;
• Salt.

To sauté the dressing: mutton fat or butter (can be melted, plain creamy or vegetable for frying) - 2 tablespoons;

How to make delicious lamb soup

• Wash the meat and place in a bowl. Fill with cool water. Bring to a boil, skim off the foam and simmer until tender (about 1 hour). In the middle of cooking, add a whole peeled onion head and the roots that you have found to the broth.
• Remove the cooked meat, cool slightly and cut into medium-sized pieces that will fit in a spoon and which will be convenient to chew. And throw away the roots, they have already given kharcho their spice.
• Pour rice into the broth. While the rice is cooking, crush the garlic or pass through a press; finely chop the greens; fry the onion, cut into thin half rings until softened and season it with adjika and tomato puree.

How to make fresh tomato puree

The tomato is cut in half, applied with a slice to a coarse grater and rubbed. Throw away the skin or eat it.

• When the rice is cooked, season the soup with fried onion-tomato, crushed garlic, chopped meat and spices to taste. Try and salt. Add greens and cook for another 5 minutes.
• It will be very tasty if, when serving, sprinkle lamb soup with fresh onions, sliced ​​\u200b\u200bin half rings, herbs and pieces of hot, bitter pepper (fresh or pickled)!

Oh, now someone will become very warm and good inside!

Features of preparation and taste of kharcho with lamb

What cereal is suitable for lamb soup

In addition to rice, you can take vermicelli or homemade noodles for our soup.

If you love very much thick soup, more rice can be added, if a juicy broth is important to you, and not its filling, halve the rate of rice.

What spices - spices can be added to lamb broth soup

In Abkhazia, ready-made mixtures of spices are often used, and on the market you can already choose spices for meat, kharcho, chicken and other delicious dishes.

But if you have all sorts of different spices separately, then it’s delicious to season the mutton soup with hops-suneli, red pepper, basil, kondari (savory), cinnamon, turmeric or Imeretian saffron.

What should be a real adjika

Our recipe refers to the real Abkhaz or Georgian adjika, which in consistency looks like crumbly, slightly moistened crumbs of spices: seeds herbs and red peel hot pepper, garlic and salt.

According to the manufacturing principle, real Caucasian adjika resembles a concentrated mixture of hot spices, which serves as a base or additive to other sauces, meat, soups and all sorts of other dishes. Note that there are no tomatoes in adjika and cannot be.

In Russia, according to the same principle, preparations for soup are made from traditional vegetables, roots and herbs characteristic of a particular area. For example, in central Russia, soup dressing is often prepared from ground (in a meat grinder or grated on a coarse grater): carrots, peppers, garlic, onions and herbs, thickly sprinkled with salt, which are stored in the refrigerator and add this home-made concentrate by a spoonful to cabbage soup, borscht and other soups.

In general, adjika and preparation for soup are a natural and healthy prototype of a modern bouillon cube made of no one knows what, but not a sauce ready for direct use.

If there is no adjika and there is nowhere to buy it, add spices at your discretion, it is advisable to use coarsely ground coriander seeds and chili pepper peel.

Purchased adjika, similar to the original, I found, for example, in the Magnit store, they produce it themselves, called Real Georgian pepper adjika.

Is it possible to call soup on lamb broth - Kharcho

Yes, it’s true, this Abkhaz lamb soup with rice, prepared according to our recipe, is often called Kharcho with lamb, but this is not entirely true, because the basis of kharcho soups is beef. And sweet and sour cherry plum puree, crushed walnuts are added to the original kharcho, which gives the soup a unique, great taste.

On the other hand, I know that Caucasian housewives cook different delicious soups, and on pork, and on lamb, and even on chicken and duck (recipe kharcho with duck), following the technology of real kharcho. And they are not at all shy, in the complete absence of a key element of the soup - beef, to call these delicious first Kharcho dishes.

Lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises making the kitchen less comfortable for relaxing. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.

on a note

Lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at the table.

on a note

Lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises serving meals in portions. During the study, it was found that people eat 19% less if they do not have bowls of food in front of them that can be added to the plate.

on a note

Lose weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get leaner,” he says, and advises placing healthy foods in the most prominent places, so that they are immediately noticeable whether you open the refrigerator, closet or pantry. If you simply transfer fruits and vegetables from the container to the most accessible shelf of the refrigerator, within a week their consumption will increase three times!