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Lamb soup. Rice soup with lamb in Stavropol style Rice soup with lamb

Lamb soup is a very common dish all over the world, however, as practice shows, it is most often cooked in the Caucasian countries. This is most likely due to the fact that the cuisines of the Caucasian countries are simply replete with the use of all kinds of herbs and seasonings, and lamb turns out to be really tasty using a variety of different seasonings.

In order for the lamb in the soup to be soft and juicy, there are several points that you should always remember.

Modern chefs recommend using only young lamb for cooking. For soup, meat on the bone is best. Then the broth will be more rich and fragrant. Before cooking, the meat should be soaked in cold water, especially if there is doubt about the age of the meat.

Be that as it may, but lamb soup is the dish that you need to know how to cook. Even experienced housewives do not always succeed in cooking the first dish with this ingredient perfectly. The fact is that overcooked lamb becomes tough, and undercooked does not give the right taste and aroma to the broth, which leads to a loss in taste.

How to cook lamb soup - 15 varieties

A feature of this dish is the fact that it does not contain potatoes and contains such “not very popular” products as lentils and green beans.

Ingredients:

Carrot - 1 pc.
Garlic - 1 clove
Celery stalk - 10 gr.
Thyme - 1 bunch
Bulgarian pepper - ½ pcs.
Tomato - 1 pc.
Onion - 1 pc.
cilantro - 1 bunch
Zira - 1 tsp
Bay leaf - 1 pc.
Green beans - 70 gr.
Lentils - 70 gr.
Boiled lamb - 120 gr.
Olive oil - 3 tbsp. l.
Lamb broth - 500 gr.
Salt, pepper - to taste

Cooking:

Wash and dry the lentils.

To make it well cooked, it should be soaked for about 30 minutes in cold water.

We clean the carrots and onions, wash and cut into small cubes. Wash celery, tomato and bell pepper and also chop into small cubes. Peel the garlic and cut into thin slices. Carrots, onions, celery and bell peppers are fried in olive oil in a pan. While frying, add thyme to them. While the vegetables are fried, boil the lentils in salted water until fully cooked.

Now, in one deep saucepan, we combine meat cut into portions, prepared frying, lentils, beans, garlic and bay leaf. Pour all this with lamb broth, mix, salt, pepper, put on fire, bring to a boil and boil for about 10 minutes.

While the soup is cooking, wash the cilantro, dry it and finely chop it. After 10 minutes from the moment the soup boils, add cilantro and tomatoes to it. Bring the soup to a boil again, and then remove it from the heat. Pour the finished soup into bowls, sprinkle with cilantro and sprinkle with olive oil. Bon Appetit!

Sorpa is a very tasty, rich soup. It is best to cook it from lamb brisket, then it will turn out to be as fragrant and truly satisfying as possible.

Ingredients:

Lamb - 1 kg.
Potato - 1 kg.
Carrot - 1 pc.
Onion - 1 pc.
Garlic - 3 cloves
Bay leaf, salt, pepper - to taste

Cooking:

My lamb, cut into portioned pieces, put in a saucepan, pour cold water, bring to a boil, add salt and bay leaf, reduce heat, cover with a lid and cook for about 2 hours until the meat is fully cooked. When the meat is cooked, take it out of the pan, and filter the broth.

Peel and wash potatoes, carrots, onions and garlic. We cut the potatoes into large pieces, the carrots into half circles, finely chop the garlic, and cut the onion into large slices. Now we put all these vegetables in a saucepan, pour strained broth, put on fire and cook the vegetables until tender. Then add the lamb pieces to the soup. Mix everything and cook together for a couple of minutes. Sorpa soup is ready!

"Shurpa" is a well-known oriental dish. There are many recipes for its preparation, however, when preparing shurpa, it is worth remembering that it should be cooked exclusively from lamb on the bone, and cut all the ingredients into large pieces.

Ingredients:

Lamb on the bone - 700 gr.
Potatoes - 5 pcs.
Carrots - 2 pcs.
Sweet pepper - 2 pcs.
Onion - 2 pcs.
Tomato - 2 pcs.
Salt, favorite spices, parsley - to taste

Cooking:

Boil the lamb in salted water until fully cooked, and then take it out. Now the meat should be cooled, the meat should be separated from the bones and divided into portions. Peel and wash onions, carrots and potatoes. Potato cut into large cubes. Wash bell pepper, remove seeds and stalk and cut into large strips. Cut onions and carrots into large rings and send them to boil in boiling broth for 15 minutes. After this time, add bell pepper to the soup and cook everything together for another 15 minutes. Then add potatoes to the soup and cook again for 15 minutes. While the soup is cooking, peel the tomatoes and cut them into medium-sized cubes.

To easily remove the skin from the tomatoes, they should be doused with boiling water, and then placed in cold water.

We send the prepared tomatoes to the pan, mix everything and cook the soup until the potatoes are completely ready. When it is cooked, we send meat, seasonings and salt to the soup. Mix everything and cook on low heat under the lid for about 10 - 15 minutes. Shurpa soup is ready! Before serving, decorate the soup with parsley.

The recipe below is classic recipe cooking kharcho soup. It should turn out to be moderately spicy and at the same time have a very piquant taste.

Ingredients:

Lamb - 150 gr.
Water - 1 l.
Rice - 85 gr.
Onion - 30 gr.
Vegetable oil - 25 gr.
Tkemali sauce - 12 gr.
Tomato puree - 10 gr.
Garlic - 3 gr.
Suneli hops - 0.4 gr.
Greens - 1 tsp
Bay leaf - 2 pcs.
Salt, pepper - to taste

Cooking:

Wash the rice thoroughly. My beef, cut into portions, put in a saucepan, pour water, put on fire, bring to a boil and cook for about 40 minutes.

We clean the onion, wash it, finely chop it and fry in a pan in vegetable oil. We clean the garlic, wash it and pass it through the garlic maker. Wash greens and finely chop.

40 minutes after boiling the meat, add fried onions and rice to the soup. Cook everything together for another 20 minutes. After this time, season the soup with tkemali sauce, tomato puree, herbs, salt, pepper, suneli hops. Add garlic and bay leaf to it. Mix everything and boil for another 6 minutes. Georgian kharcho soup is ready!

Using this recipe, any housewife will be able to cook a real Scottish dish. It was first prepared several centuries ago. Today, it has not lost its relevance either.

Ingredients:

Lamb pulp - 300 gr.
Green onion - 3 pcs.
Butter - 60 gr.
Water - 2 liters.
Salt - 1 tsp
Pearl barley - ½ cup
Carrots - 2 pcs.
Celery root - 2 pcs.
Parsley - ½ bunch
Garlic - 1 clove
Black ground pepper - to taste

Cooking:

Wash lamb and cut into cubes. Wash green onions and cut into rings. Melt the butter in a frying pan and fry the meat in it until golden brown. Then add the onion to the meat and fry everything together regularly stirring for another 3-4 minutes.

Pour cold water into a saucepan and put it on fire. Then we send the fried meat with onions, salt into it and bring the contents of the pan to a boil. When the soup boils, reduce the heat to a minimum, cover the pan with a lid and cook it for 30 minutes. After this time, add the washed pearl barley to the soup and cook everything together for another 10 minutes.

While the soup is cooking, prepare the remaining ingredients. Peel the carrots and celery root, wash and cut into small cubes. We send the prepared vegetables to the pot with the soup and cook everything together for another 30 minutes on low heat under the lid. After 30 minutes, add finely chopped greens, ground black pepper and chopped garlic to the soup. Mix everything, turn off the heat, cover with a lid and let the soup brew for 10 minutes. Bon Appetit!

Lamb noodle soup is a dish well known to many of us. As a rule, such a dish is prepared with chicken, however, with lamb it will also have an amazing taste.

Ingredients:

Lamb - 150 gr.
Noodles - 50 gr.
Potatoes - 100 gr.
Onion - 20 gr.
Carrots - 20 gr.
Butter - 10 gr.
Salt, pepper - to taste

Cooking:

My lamb, cut into portioned pieces and boil until fully cooked. Then we take out the meat from the broth, and filter the broth. Peel and wash potatoes, onions and carrots. Cut potatoes into medium-sized pieces. Cut carrots and onions into rings.

We put the strained broth on the fire, bring to a boil, salt and put onions, carrots and potatoes in it. Vegetables should be cooked for 15-20 minutes. After this time, add the noodles to the broth. When the noodles float, add the lamb pieces, salt and pepper to it. Mix everything and after 3 minutes remove from heat. The soup is ready!

Lamb and rice soup is a real delicacy for lovers of spicy food, because it contains pepper or seasonings and tomatoes. For lovers of especially spicy food, you can add more chili to this soup and not remove the seeds from it.

Ingredients:

Lamb on the bone - 600 gr.
Onion - 2 pcs.
Potatoes - 4 pcs.
Rice - 150 gr.
Chili pepper - 1 pc.
Tomato paste - 1 tsp
Garlic - 3 cloves
Bay leaf - 1 pc.
Suneli hops - 4 tsp
Tomatoes - 500 gr.
Parsley - 20 gr.
Salt - 2 tsp

Cooking:

Wash lamb and cut into portions. Pour 4 liters into a saucepan. water. There we also place one whole peeled head of onion, pieces of lamb, salt and bay leaf. Mix all this, bring to a boil and cook for 30 minutes. While the meat is cooking, prepare the other ingredients. Peel and wash the remaining onion and potatoes. Finely chop the onion, cut the potatoes into medium-sized cubes. Pepper or mine, get rid of the seeds and finely chop. Wash parsley, dry and finely chop.

Pour into the pan vegetable oil and warm it up well. Then fry the onion in this pan until golden brown. When it reaches the desired condition, add to the pan tomato paste, chili peppers and diced tomatoes. Mix everything and simmer under a closed lid for 7 minutes. After this time, add chopped garlic and khmali-suneli to the dressing. Mix everything again and leave to infuse for 5 minutes under a closed lid.

When the meat boils for 30 minutes, add washed rice and potatoes to it and cook everything together for 10 minutes. Then add the fried soup to the soup and cook the soup until the rice and potatoes are ready. When all the ingredients are ready, add greens to the soup, remove it from the heat and let it brew under a closed lid for 10 minutes.

Buhler is a Buryat soup, which requires a minimum set of products to prepare. In the original recipe, it is prepared only with lamb, onions, herbs and spices.

Ingredients:

Lamb - 650 gr.
Potatoes - 650 gr.
Onion - 250 gr.
Greens - 2 bunches
Salt, barberry, zira - to taste

Cooking:

We wash the lamb. We clean and wash the onion. Now put the meat and one onion in a saucepan, pour water, salt, bring to a boil and cook for about 1 hour. When the meat is ready, take it out of the pan, separate it from the bones and cut into portions. Discard the bow, you won't need it anymore. We filter the broth.

We return the meat to the strained broth and add the barberry and cumin. Bring everything together to a boil, and then add coarsely chopped potatoes to the pan. When the potatoes are ready, add the remaining finely chopped onion to the soup and cook for a few more minutes. Just before the end of cooking, add greens to the soup. It is important that it does not boil.

Soup prepared according to the recipe described below will be very rich, thick, and therefore satisfying. It may seem to many that this dish is similar in texture to stewed potatoes with meat, however, it is still a soup.

Ingredients:

Lamb meat - 500 gr.
Potatoes - 1.5 kg.
Vegetable oil - 3 tbsp. l.
Spices, salt - to taste
Tomato - 1 multi-glass
Bulgarian pepper - 1 pc.
Onion - 1 pc.
Carrot - 1 pc.

Cooking:

Peel and wash carrots, onions and potatoes. Cut potatoes into medium sized cubes. Cut carrots and onions into strips. Wash the lamb and cut into portions. Wash the pepper, remove seeds and stems and finely chop. We turn on the slow cooker to the "Frying" mode and set the time to 15 minutes. When it warms up well, put vegetable oil, pieces of lamb, onions and carrots into it. Mix everything and fry with the lid closed for 15 minutes. After this time, add tomato, salt, spices, water, potatoes and bell pepper to the multicooker bowl. We close the lid of the multicooker, turn on the “Soup” mode and set the time to 2 hours. After 2 hours the soup is ready.

Who doesn't love vegetable soup? And especially if it is cooked in rich broth and supplemented with pieces of juicy meat! It is for such gourmets that vegetable soup with lamb will become a favorite dish.

Ingredients:

Lamb on the bone - 700 gr.
Onion - 1 pc.
Bay leaf - 2 pcs.
Carrots - 3 pcs.
White turnip - ½ pc.
White cabbage - ½ pc.
Leek - 2 pcs.
Tomato paste - 1 tbsp. l.
Fresh parsley - 2 tbsp. l.
Salt, ground black pepper - to taste

Cooking:

Wash the meat and remove the veins and pieces of fat from it. We clean the onion, wash and finely chop. Put the onion, lamb and bay leaf in a saucepan, fill it with water, bring to a boil and cook everything for about 1.5 - 2 hours. Then we take the meat out of the broth, let it cool, get rid of the bones and cut into portions. We clean carrots and turnips. Carrots, turnips, leeks, cabbage and my parsley. We cut the carrots into small cubes, turnips - also into small cubes, leeks - into thin rings, finely chop the cabbage.

We send the cut meat back to the broth. We also add carrots, turnips, cabbage, leeks, parsley and tomato paste there. Salt and pepper the soup to taste. Now everything should be mixed and cooked for about 30 minutes until the vegetables are ready. Bon Appetit!

Bozbash soup is a traditional Caucasian dish. For its preparation, you can vary different vegetables, but lamb remains unchanged and the main ingredient of Bozbash.

Ingredients:

Lamb - 1.5 kg.
Potatoes - 8 pcs.
Radish - 1 pc.
Carrots - 2 pcs.
Onion - 2 pcs.
Bay leaf, sweet pepper - 2 pcs.
Salt, black pepper - to taste

Cooking:

Wash lamb and cut into large pieces. We put a cauldron, or a pan with thick walls, on the fire and heat it up. When the container is hot, put the pieces of lamb in it and fry them, stirring constantly until golden brown. Then pour the fried meat with water, cover the cauldron with a lid and cook the meat until tender.

While the meat is cooking, clean and wash the radish, potatoes, carrots and onions. Wash sweet pepper and remove seeds and stalk. Cut the radish into small cubes. Similarly, cut the carrots and sweet peppers. Finely chop the onion. Boil potatoes in a separate pan until fully cooked

When the meat is ready, send the radish to the cauldron and cook the soup until the radish is half cooked. Then we send carrots to the soup and cook it until the carrots are half cooked. Then add more water, salt and onion to the cauldron. Mix everything and cook Bozbash for another 10 minutes. After 10 minutes, add sweet pepper, ground black pepper, bay leaf to the soup and leave it to cook for another 10 minutes.

Bozbash should be served as follows. We put two whole potatoes on a plate, add a couple of pieces of lamb to them and pour it all over with yushka.

This dish is not familiar to every housewife. It can be found on the menu of some restaurants and at the same time the price for such a dish will amaze many. In fact, creamy mint soup with lamb is very easy to cook on your own, and it does not take much money to do this.

Ingredients:

Lamb - 400 gr.
Potatoes - 200 gr.
Bulgur - 4 tbsp. l.
Onion - 70 gr.
Carrots - 50 gr.
Cream - 100 gr.
Cherry tomatoes - 8 pcs.
Tomato paste - 1 tbsp. l.
Coriander, cumin, salt, pepper, mint, cilantro - to taste

Cooking:

My lamb. Cut one onion into two parts. Put the onion and meat in a saucepan, fill it with water, put on fire, bring to a boil and cook until the meat is ready. Then we send the washed bulgur to the pan and cook for another 10 minutes.

Peel and wash potatoes, carrots and remaining onions. Finely chop the onion, three carrots on a coarse grater, and three potatoes on a carrot grater in Korean. Fry onions and carrots in a pan until golden brown. Then add tomato paste to them and cook everything together, stirring for a couple more minutes. Roast is ready!

When the bulgur boils in the soup for 10 minutes, add the roast, potatoes, salt, pepper, coriander, cumin and mint to it. Mix everything and cook until the vegetables are fully cooked. Then pour the cream into the soup, mix everything again and bring to a boil. As soon as the soup boils, remove it from the heat and let it brew for about 20 minutes. Decorate the soup with cherry tomatoes before serving.

The recipe for this Georgian lamb dish is very similar to the recipe for soup with rice and lamb, however, there is one very significant difference. The composition of this dish includes a whole set of herbs that should be added to it without fail. Only then will the soup turn out to be truly fragrant and will have a unique taste.

Ingredients:

Lamb - 1 kg.
Onion - 2 pcs.
Rice - 150 gr.
Tomato paste - 100 gr.
Garlic - 3 cloves
Hot red pepper - 1 pc.
Khmeli-suneli - 1 tbsp. l.
Bay leaf - 2 pcs.
Black pepper, salt, cilantro, basil, tarragon - to taste

Cooking:

Wash lamb, divide into portioned pieces and boil until tender. Boil the rice in a separate bowl until done. Peel and wash onion and garlic. Finely chop the onion, and pass the garlic through the garlic. My hot pepper and finely chop. Fry onion, pepper, garlic and tomato in a pan. During frying, do not stop stirring the contents of the pan.

When the meat is completely ready, add rice, prepared dressing, suneli hops, bay leaf, finely chopped cilantro, basil, tarragon, salt and pepper to it in a saucepan. Mix everything, boil for 10 minutes under a closed lid. Then remove the soup from the heat and let it brew for about 15 minutes.

Deciding to cook soup with lamb and red beans, you should be patient. A few hours before cooking, the beans should be soaked in water, and then boiled for quite a long time. Lamb is also included in the "long cooking" products.

Ingredients:

Lamb - 500 gr.
Red beans - 250 gr.
Celery - ½ root
Onion - 2 pcs.
Carrot - 1 pc.
Tomatoes - 3 pcs.
Bulgarian pepper - ½ pcs.
Smoked sausage- 50 gr.
Garlic - 4 cloves
Olive oil - for frying
Bay leaf, salt, white pepper - to taste

Cooking:

My lamb, boil until fully cooked in salted water with the addition of bay leaf. Soak the beans in water for several hours, then rinse and boil in a separate container until half cooked. We clean the onion, celery root, garlic and carrots. All this and my tomatoes with bell peppers. Cut the onion and celery into small cubes, carrots and peppers into thin strips. Remove the skin from the tomatoes and grind them in a blender until smooth. Now put beans, celery, onions, carrots and peppers in a saucepan with meat and broths. Mix everything, bring to a boil and cook for about 15 - 20 minutes. Then add tomato puree to the soup, cover it with a lid and cook for another 20 minutes.

At this time, cut the smoked meats into small cubes, pass the garlic through the garlic, combine them and fry these ingredients in a pan in olive oil until golden brown.

After 20 minutes, add spices and fry garlic and smoked meats to the soup. Bring the soup to a boil and boil for another 10 minutes, after which we remove it from the heat and let it brew for 30 minutes.

Piti is a dish of Azerbaijani cuisine, which is prepared in portioned pots. For our person, it is very exotic, since it contains such a berry as cherry plum.

Ingredients:

Lamb - 4 pieces
Onion - 1 pc.
Kurdyuk - 4 pcs.
Saffron - 10 gr.
Chickpeas - 50 gr.
Tomato - 1 pc.
Potatoes - 2 pcs.
Cherry plum - 50 gr.
Peppercorns - 5 pcs.

Cooking:

Soak chickpeas for 3 hours. Then we wash it and drain the water. We brew saffron. My cherry plum. Peel the onion and cut into half rings. Wash the meat and cut into portions. At the bottom of each pot we put two pieces of lamb and two pieces of fat tail. Pour the meat with water, put on fire and bring to a boil. Immediately after boiling, remove the pots from the heat. Add onion, cherry plum, chickpeas, saffron and chopped tomato to them. Now the pots should be covered with a lid and put in the oven preheated to 170 degrees for about 2 - 2.5 hours. Remove the finished dish from the oven and sprinkle with sumac. If there is no sumac, then it can be replaced with your favorite herbs.

Abkhazian lamb soup with rice (kharcho)

Hearty and delicious soup!

On frosty winter days, you really want to feel the warmth spreading through your body, warming you and lulling you to sleep. Warm clothes, heaters and blankets can only keep our own warmth, but not give a new one, and delicious food will warm us from the inside.

And I thought - what is so tasty can be cooked in the cold? The first thing I wanted to eat was a good, natural homemade soup. And even better - a spicy soup on a rather fatty and juicy, for example, lamb, broth. Such a first course will be both hearty and tasty and burning, hot spices will warm us from the inside for a long time.

Lamb meat, despite its fat content, is very tasty and healthy. Lamb or lamb is absorbed by our body much better and faster than pork and even beef, its taste is juicy, salty-sweet, awakens some previously dormant taste buds and delivers a special, unique pleasure.

It seems to me that the taste of lamb reminds people a little of the taste of raw meat, fresh blood, prey, and the memory of our ancestors wakes up in us. Whether my assumption is correct or not, I do not know, but the taste of mutton and lamb seems absolutely delicious to me. Especially when the meat is spicy.

In general, let's cook a delicious homemade Caucasian soup with lamb, which in Abkhazia is called Kharcho with lamb!

For soup - kharcho you will need:

for a pot of 3-3.5 liters

Lamb (lamb), better - on the bone - 0.5 kg,
Water - 2-2.5 liters;
Rice - 0.5 cups;
Onion - 2 - 3 pieces;
Roots: parsley - 2-3 pieces (can be replaced with 1 medium carrot or dried parsley root);
Garlic - 1-2 cloves;
Tomato - 1 piece or 1 tablespoon tomato puree or ketchup;
Adjika (mixture of spices) - 1 tablespoon;
Greens: dill, parsley, basil, cilantro;
Seasonings for soup (mixture of herbs) - to taste and desire;
Salt.

To sauté the dressing: mutton fat or butter (can be melted, plain creamy or vegetable for frying) - 2 tablespoons;

How to make delicious lamb soup

Wash the meat and place in a bowl. Fill with cool water. Bring to a boil, skim off the foam and simmer until tender (about 1 hour). In the middle of cooking, add a whole peeled onion head and the roots that you have found to the broth.
Remove the cooked meat, cool slightly and cut into medium-sized pieces that will fit in a spoon and which will be convenient to chew. And throw away the roots, they have already given kharcho their spice.
Pour rice into the broth. While the rice is cooking, crush the garlic or pass through a press; finely chop the greens; fry the onion, cut into thin half rings until softened and season it with adjika and tomato puree.

How to make fresh tomato puree

The tomato is cut in half, applied with a slice to a coarse grater and rubbed. Throw away the skin or eat it.

When the rice is cooked, season the soup with fried onion-tomato, crushed garlic, chopped meat and spices to taste. Try and salt. Add greens and cook for another 5 minutes.
It will be very tasty if, when serving, sprinkle lamb soup with fresh onions, sliced \u200b\u200bin half rings, herbs and pieces of hot, bitter pepper (fresh or pickled)!

Oh, now someone will become very warm and good inside!

Features of preparation and taste of kharcho with lamb

What cereal is suitable for lamb soup

In addition to rice, you can take vermicelli or homemade noodles for our soup.

If you like a very thick soup, you can add more rice, if a juicy broth is important to you, and not filling it, halve the rice rate.

What spices - spices can be added to lamb broth soup

In Abkhazia, ready-made mixtures of spices are often used, and on the market you can already choose spices for meat, kharcho, chicken and other delicious dishes.

But if you have all sorts of different spices separately, then it’s delicious to season the mutton soup with hops-suneli, red pepper, basil, kondari (savory), cinnamon, turmeric or Imeretian saffron.

What should be a real adjika

Our recipe refers to the real Abkhazian or Georgian adjika, which in consistency looks like crumbly, slightly moistened crumbs of spices: seeds herbs and peel of red hot pepper, garlic and salt.

According to the manufacturing principle, real Caucasian adjika resembles a concentrated mixture of hot spices, which serves as a base or additive to other sauces, meat, soups and all sorts of other dishes. Note that there are no tomatoes in adjika and cannot be.

In Russia, according to the same principle, preparations for soup are made from traditional vegetables, roots and herbs characteristic of a particular area. For example, in central Russia, soup dressing is often prepared from ground (in a meat grinder or grated on a coarse grater): carrots, peppers, garlic, onions and herbs, thickly sprinkled with salt, which are stored in the refrigerator and add this home-made concentrate by a spoonful to cabbage soup, borscht and other soups.

In general, adjika and preparation for soup are a natural and healthy prototype of a modern bouillon cube made of no one knows what, but not at all a sauce ready for direct use.

If there is no adjika and there is nowhere to buy it, add spices at your discretion, it is advisable to use coarsely ground coriander seeds and chili pepper peel.

Purchased adjika, similar to the original, I found, for example, in the Magnit store, they produce it themselves, called Real Georgian pepper adjika.

Is it possible to call soup on lamb broth - Kharcho

Yes, it’s true, this Abkhazian lamb soup with rice, prepared according to our recipe, is often called Kharcho with lamb, but this is not entirely true, because the basis of kharcho soups is beef. And sweet and sour cherry plum puree, crushed walnuts which gives the soup a unique, great taste.

On the other hand, I know that Caucasian housewives cook different delicious soups, and on pork, and on lamb, and even on chicken and duck (recipe kharcho with duck), following the technology of real kharcho. And they are not at all shy, in the complete absence of the key element of the soup - beef, to call these delicious first courses Kharcho.

Lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get slimmer,” he says, and advises making the kitchen less comfortable for relaxing. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.

on a note

Lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at the table.

on a note

Lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get leaner,” he says, and advises serving meals in portions. During the study, it was found that people eat 19% less if they do not have bowls of food in front of them that can be added to the plate.

on a note

Lose weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Food Lab at Cornell University, is sure of that. “Design helps you get leaner,” he says, and advises placing healthy foods in the most prominent places, so that they are immediately noticeable whether you open the refrigerator, closet or pantry. If you simply transfer fruits and vegetables from the container to the most accessible shelf of the refrigerator, within a week their consumption will increase three times!