Name: Kharcho (Georgian Lamb Soup)
Ingredients: 2 lb Lamb short ribs cut into 1" pieces; 1/2 c Rice; 1/2 c Walnuts chopped; 1/2 ts Paprika; 1/2 ts Cilantro fresh & chopped; 1/3 c Cherries dried; 1/4 ts Thyme; 1 tb Parsley chopped; 3 tb Sunflower oil; 1 qt Water; 2 oz Celery root; 1 Carrot sliced; 1/2 ts Black pepper; 2 Onions medium chopped; 3 Bay leaves; 1/4 c Ketchup; 1/4 tb Hot sauce; 1 ts Sugar; 2 tb Lemon juice fresh; 1/4 ts Sage; 2 ts Salt; 3 Garlic cloves minced; 1/3 c Red wine dry

Perhaps the saddest observation of all is that the spending habits of people in the church differ little from those of the world. The lifestyles of most professing Christians are not substantially different from anyone else’s. Too many in the church have adopted the world’s indulgent attitude toward money. Almost every form of materialistic extravagance and excess has found its way into the fellowship of believers. It is as if the church has forgotten Jesus’ mandate to invest in eternity.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Georgian	Georgian, Russian, Ethnic, Soup, Lamb	6	Servings

INGREDIENTS

2	lb	Lamb short ribs cut into 1" pieces
1/2	c	Rice
1/2	c	Walnuts chopped
1/2	ts	Paprika
1/2	ts	Cilantro fresh & chopped
1/3	c	Cherries dried
1/4	ts	Thyme
1	tb	Parsley chopped
3	tb	Sunflower oil
1	qt	Water
2	oz	Celery root
1		Carrot sliced
1/2	ts	Black pepper
2		Onions medium chopped
3		Bay leaves
1/4	c	Ketchup
1/4	tb	Hot sauce
1	ts	Sugar
2	tb	Lemon juice fresh
1/4	ts	Sage
2	ts	Salt
3		Garlic cloves minced
1/3	c	Red wine dry

INSTRUCTIONS

Brown lamb pieces in sunflower oil with garlic. Remove from heat.
Bring water to a boil in a large stock pot. Add lamb, 1 teaspoon of
salt & reduce heat to cook at slow boil for 30 minutes. Add all other
ingredients, cook for 15 minutes at a slow boil, then reduce to
simmer and cook for 30 minutes.
ORIGIN: Dr. Mriya Talmulaniva, Tbilisi-Georgia, circa 1997
From: Dr. Donald Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,
1999

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