So happy I came across your blog. Wonderful recipes and stories. I look forward to more! PS my 5 year old LOVED salsa verde and your zataar cauliflower and chicken bake x
Hi Aimee, since having kids, I’ve gravitated towards one-pan, one-pot, one-tray recipes that are quick, easy, healthy, and comforting. I miss having the luxury of time to prepare more elaborate meals. One of our family favorites in colder months is a Georgian lamb soup called Hartcho, which my mum used to make when I was a child. I’ll share my take on this soup below (in case you’re interested to try):
Lamb neck (diced) - 600gr
Bayleaf
Onion (finely chopped)
2 Carrots (grated)
2 cans of tomatoes
1 tbs tomato paste
2 cloves of garlic
2 handfuls of rice
Coriander
1 tbs Khmeli suneli (this is key, I usually make my own)
First, I make the lamb stock by simmering lamb and a bay leaf for two hours in salted water. Then, I fry the onion and carrots until soft, add tomato paste, and cook for a few more minutes. I add the vegetables to the lamb stock along with canned tomatoes, bring it to a boil, then add rice and khmeli suneli, and simmer until the rice is done. To finish, I add fresh garlic and chopped coriander. If the soup needs extra sweetness, I add a little honey. I love it best the next day!
oh thanks so much for sharing! I'm very curious about Georgian food, so I will definitely try it and let you know about it. x
So happy I came across your blog. Wonderful recipes and stories. I look forward to more! PS my 5 year old LOVED salsa verde and your zataar cauliflower and chicken bake x
Hi Alyona, thanks so much for your message and super glad these recipes come in useful. What's your go to family recipe which everyone loves ??
Hi Aimee, since having kids, I’ve gravitated towards one-pan, one-pot, one-tray recipes that are quick, easy, healthy, and comforting. I miss having the luxury of time to prepare more elaborate meals. One of our family favorites in colder months is a Georgian lamb soup called Hartcho, which my mum used to make when I was a child. I’ll share my take on this soup below (in case you’re interested to try):
Lamb neck (diced) - 600gr
Bayleaf
Onion (finely chopped)
2 Carrots (grated)
2 cans of tomatoes
1 tbs tomato paste
2 cloves of garlic
2 handfuls of rice
Coriander
1 tbs Khmeli suneli (this is key, I usually make my own)
First, I make the lamb stock by simmering lamb and a bay leaf for two hours in salted water. Then, I fry the onion and carrots until soft, add tomato paste, and cook for a few more minutes. I add the vegetables to the lamb stock along with canned tomatoes, bring it to a boil, then add rice and khmeli suneli, and simmer until the rice is done. To finish, I add fresh garlic and chopped coriander. If the soup needs extra sweetness, I add a little honey. I love it best the next day!