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Kharcho (Georgian Lamb Soup) recipe

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 ea Carrot sliced
1/2 ts Black pepper
2 ea Onions medium chopped
3 ea 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 ea Garlic cloves minced
1/3 c Red wine dry
measures conversion [+]

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.

Cuisine: Georgian, Russian
Source: Dr. Donald Houston's collection. ORIGIN: Dr. Mriya Talmulaniva, Tbilisi-Georgia, circa 1997
Recipe category: Meat-Dishes > Lamb, Soups > Other, Vegetable-Dishes > Rice

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