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Kharcho (Georgian Lamb Soup)

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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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