Georgian Meat Soup

Name: Georgian Meat Soup
Cuisine: Georgian
Ingredients: 1.2 kg/2½ lb chunky pieces breast or shoulder lamb, on the bone; 1.2 kg/2½ lb chunky pieces breast or shoulder lamb, on the bone; 1.5 litres/2½ pints/6¼ cups water; 3 large onions; ½ mild chilli; 5 garlic cloves; 2 tomatoes; 45-60 ml/4-5 tbsp olive oil; 15 ml/1 tbsp tomato purée (paste); 45-60 ml/4-5 tbsp long grain rice; 45-60 ml/4-5 tbsp chopped fresh parsley; salt; 45 ml/3 tbsp chopped fresh coriander (cilantro), to garnish; 45 ml/3 tbsp chopped fresh coriander (cilantro), to garnish; 60 ml/4 tbsp Plum Sauce (see recipe for Kebabs with Plum Sauce), to serve; 60 ml/4 tbsp Plum Sauce (see recipe for Kebabs with Plum Sauce), to serve

Harcho

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

With its lovely aroma of garlic, and its smooth, creamy texture, this is the king of soups in Georgia. It is one of the most popular dishes served in Russian restaurants and is served on both festive occasions and weekdays.

Ingredients

1.2 kg/2½ lb chunky pieces breast or shoulder lamb, on the bone
1.5 litres/

Method

Put the meat in a large pan, add the water and bring to the boil. Reduce the heat and simmer for 5 minutes. Skim the surface, cover with a lid and simmer for 50-60 minutes, until the meat is just tender.
Meanwhile, roughly chop the onions. Remove the seeds from the chilli. Finely chop the garlic. Slice the tomatoes into wedges.
Heat the oil in a large

Energy 433kcal/1801kJ; Protein 27.6g; Carbohydrate 24g, of which sugars 12g; Fat 25.5g, of which saturates 8.1g; Cholesterol 95mg; Calcium 72mg; Fibre 2.6g; Sodium 369mg.