Classic Lamb Harcho

Description

It will be very tasty if you add a couple of teaspoons of khmeli-suneli before turning off the heat. The soup turns out slightly spicy, so those who don't like spiciness should reduce the amount of pepper. Of course, lamb (if unavailable) can be replaced with beef. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Remove the membrane from the ribs and cut the ribs into individual pieces. Place them in a preheated heavy-bottomed pot. Sear with a small amount of butter.

2. 2

   Step 2

   Slice the onion into half-rings and add it to the simmering ribs. Add the carrot cut into thin strips (or grated on a grater), red pepper, and coriander. Mix well and add the chopped tomatoes (or tomato paste). Simmer.

3. 3

   Step 3

   Pour two liters of boiling water into a saucepan. Bring to a boil and reduce the heat. Add red pepper and simmer for approximately half an hour.

4. 4

   Step 4

   Peel the potatoes. Add the potatoes and previously rinsed rice to the harcho. Cook for 15 minutes. Remove from heat, then add garlic, herbs, and salt to taste. Let it steep for 15 minutes.