I spent a lot of time in Georgia, it’s a beautiful country on the Black sea with a very specific and interesting cuisine. I learned how to make, most of their dishes, but that of course varies from household to household.
This soup is particularly satisfying , especially on cold days, like in Perth at the moment, as we are still waiting for summer. 🙂
There is a lot of variations of this dish in Georgia, some add Tkemali ( plum sauce) some don’t, some add Khmeli Suneli (spices) some don’t. Instead of tkemali, that would be virtually impossible to get here, i add Pomegranate molasses, that i think gives the same bitterness and similar flavour to the soup.
Beef (preferably on a bone)- 600g, cut in 2 by 2 cm cubes.
Carrot- 1 large, grated.
Onion- 3 finely chopped.
Rice- 1/2 cup, washed and drained.
Tomato paste- 2 tablespoons.
Pomegranate molasses- 2 tablespoons.
Garlic- 5 cloves, chopped.
Dill, cilantro, parsley- 1 bunch each, chopped.
Red chilli- 1 chopped.
Paprika- 2 teaspoons.
Walnuts-2 tablespoons, grated on a grater.
Water- 4 litres .
In a large pot add cold water and add meat with bay leaves and 1 teaspoon of salt. Cook for 1,5 hours, remove the brown foam from the surface. Take out the meat, strain the liquid and return to the pot, without meat.
In a frying pan, heat some oil, add onions, cook for 5 minuets, stirring, add carrot and garlic, cook for 3 more minuets. Add tomato paste, stir, add molasses and half of your herbs, stir, cover and set aside.
Return pot to the fire and add rice, cook for 10 minuets, add meat, veggies mixture, cook for further 5 minuets, add grated walnuts, the rest of the herbs, chilli and it’s done.