Only hot, thick, rich soup can really warm and saturate the humid cold of winter.
If you are faced with the choice of the recipe for cooking the first course, pay attention to the soup. By the way, CNN Travel recently published a list of the 20 best soups in the world, and Georgian food has taken a worthy place there, along with Ukrainian borscht, French bouillabaisse and Spanish gazpacho.
Beef soup is prepared with beef with the addition of rice and walnuts. The acidity of the soup is provided by flakes: dried plum puree, and a special aroma and sharpness, like any Georgian dish, a lot of vegetables, spices, peppers and garlic.
- 3 liters of water
- 1 kg of beef
- 150 g of rice
- 3 light bulbs
- 0.5 cups of tkemali sauce
- 1 pepper pod
- 0.5 heads of garlic
- 0.5 cups of peeled walnuts
- 1 teaspoon adjika
- 1 teaspoon uttsho-suneli
- 1 teaspoon ground coriander
- 1 bay leaf
- handful of coriander
- ground black pepper
Pour the cooked beef with water, bring to a boil, remove from the heat and simmer for about 2 hours, then remove the meat from the broth, separate from the bones, cut into portions and return. return it to the pan.
Pour the well-washed rice into the soup and cook for 10 minutes.
Peeled onions cut into half slices, fry in a little oil, add a little broth, cook over low heat until soft and add to soup.
Then add new ground in a mincer or ground in a mortar and pour the tkemali sauce.
Soup almost ready, salt, pepper, season with ucho-suneli and ground coriander, add bay leaf, adjika and simmer for 5 minutes.
Finally, add the chopped vegetables with the finely chopped garlic and finely sliced peppers, bring to a boil, remove from the heat and let the soup infuse for at least 15 minutes.
In a side note
Use boned meat to make a tasty, rich broth for the soup.
Beef is sometimes replaced by lamb, beef, pork or poultry, but these are variations based on the classic recipe.
The tkemali sauce can be replaced with plum, pomegranate juice or tomato paste. If you are lucky enough to buy tklapi in the market, you will learn the taste of real Georgian kharcho soup.
To get a sharp note again, pre-fry the nuts in a dry pan.
The food soup, like many Georgian dishes, is usually prepared very spicy, but adjust the amount of peppers, garlic and adjika according to your taste and preferences.