on lamb ribs

Description

Perfect for lunch. The recipe and the process itself are quite standard, so even if you've never made "Harcho" before, you're unlikely to encounter any difficulties. It's easiest to buy the spices as a ready-made set, but you can also assemble them yourself: be sure to include khmeli-suneli, coriander, and chili. By the way, you can cook the soup not only on the stove, but also in a multicooker. The soup is ready to serve.

Instructions

1. 1

   Step 1

   First, you need to prepare the broth. Wash the ribs and place them in a pot with water. Add one onion (optional) and a bay leaf. Simmer the broth over low heat, skimming off the foam, for about 1.5–2 hours.

2. 2

   Step 2

   To prepare the dressing, sauté the onion in vegetable oil until lightly golden.

3. 3

   Step 3

   Wash the tomatoes, dry them, and cut into cubes. Add to the pan with the onion and fry for 5-7 minutes over medium heat.

4. 4

   Step 4

   Strain the broth and return it to the heat with the ribs. Add the rice, season with salt, and cook for about 15 minutes.

5. 5

   Step 5

   Add tomato paste, "Tkemali", spices, and salt to the pan. Mix thoroughly.

6. 6

   Step 6

   After 5 minutes, you can remove from heat and transfer to a pot.

7. 7

   Step 7

   Boil for another 10 minutes.

8. 8

   Step 8

   Dry the nuts in a dry skillet, chop them, and place in a saucepan.

9. 9

   Step 9

   At the end, add the minced garlic, herbs, and additional salt and spices if needed. Remove from heat after a couple of minutes and let it steep for 20-25 minutes before serving.