Georgian beef soup

Method

• Fill a pot with water, add beef meat and 1 peeled onion. As soon as the water boils, skim off the scum with a slotted spoon or simple spoon. Season with salt. Cook for about 90 minutes over low heat.

  

• Peel the onion and garlic, finely cut it.

  

• Heat the frying pan, add vegetable oil. Brown the onions and 4 cloves of garlic until tender.

  

• Wash the cilantro and cut it. Then add Adjika paste and a part of cilantro to the frying pan, Simmer for about 5 minutes.

  

• Soak the rice in cold water for a half an hour, then rinse it.

  

• Then add tomato paste and Tkemali sauce. Simmer over low heat for about 30 minutes. Be careful not to burn the dressing, remember to stir with a spatula.

  

• As soon as the meat is done, cut it into small pieces. Remove the onion from the broth and strain it. Then add the chopped meat along with the spices to the broth.

  

• Pour the rice into the broth. As soon as the rice is done, add chopped parsley and cilantro, and the remaining of crushed garlic. At the end salt to taste and add other spices.