Lightened Version of Kharcho Soup for Diabetes
Soups • Georgian
Description
Lightened Version of Kharcho Soup for Diabetes
Ingredients
- Bone-in Lamb 20 oz
- Onion 3 pieces
- Pearl barley ½ cup
- Lemon ½ piece
- Garlic ½ head
- Khmeli-Suneli (Georgian spice mix) 1 teaspoon
- Tomatoes 3 pieces
- Tomato Paste 2 teaspoons
- Salt to taste
- Olive Oil 4 tablespoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Choose halal lamb (other types have a very strong smell and taste that cannot be masked; it's definitely an acquired taste), preferably with a sugar bone. Rinse it, place it in a three-liter pot, fill with water (not to the top), and set it on medium heat to boil.
Step 2
While it heats up, slice the onion into thin half-rings and sauté it in olive oil. Fry until translucent.
Step 3
When the lamb boils, skim off the foam, add salt and pepper to taste, add the sautéed onion, reduce the heat to the minimum, cover with a lid, and simmer.
Step 4
Rinse the pearl barley (the classic recipe uses rice, but that's not for us, due to sugars), fill a small pot with water (a lot, without measuring) and cook until half done.
Step 5
Meanwhile, chop the peeled tomatoes into small cubes and sauté them in olive oil. When it becomes almost a homogeneous mass, add the khmeli-suneli, fry for another 5 minutes (the mixture should not burn; if it does, don't hesitate to add water) and transfer it to the pot with the soup. If you don't want to go through the trouble, add a couple of teaspoons of tomato paste instead of the tomatoes. NOTE: To peel the tomatoes, generously pour boiling water over them, then rinse with cold water, cut in half, and easily remove the skin. OPTION: I also like to add finely chopped bell pepper and celery stalk, but that's a matter of taste.
Step 6
Remove the pearl barley, drain it in a colander, rinse with cold water, and add it to the soup. Cook for about one and a half to two hours until the lamb is completely tender.
Step 7
Towards the end of cooking, do the following. Peel half a head of garlic and chop it. Slice half a lemon into thin rings and add it to the soup. Also, add the garlic. Boil for about 5 minutes on low heat (do not increase the heat; the soup should be barely simmering! But it should simmer!) and turn off the heat.
Step 8
Let it sit for half an hour — and serve!
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