Georgian Beef and Rice Soup with Walnuts and Sour Plum

What you need

• 800 g (1 3/4 lb) beef brisket or chuck on the bone, cut into large pieces
• 2 bay leaves
• 5 black peppercorns
• 2 tbsp sunflower oil
• 2 onions, finely chopped
• 2 tbsp tomato paste
• 100 g (1/2 cup) short-grain rice, rinsed
• 80 g (3/4 cup) walnuts, finely ground
• 4 cloves garlic, crushed
• 3 tbsp tkemali (sour plum sauce), or 1 tbsp tamarind paste
• 2 tsp khmeli-suneli spice mix
• 1/2 tsp dried chili flakes, or to taste
• 1 bunch cilantro, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Put the beef in a large pot with 3 l (3 qt) cold water and bring to a boil. Skim off the grey foam as it rises.

2. 2

   Add the bay leaves and peppercorns, cover partly and simmer gently until the beef is very tender, 1 1/2-2 hours. Salt the broth lightly halfway through.

3. 3

   Lift out the beef, discard the bones and cut the meat into bite-size pieces. Strain the broth and return it to the pot with the meat.

4. 4

   Heat the oil in a frying pan over medium heat and cook the onions until soft and golden, 8-10 min.

5. 5

   Stir in the tomato paste and fry for 2 min until it darkens slightly.

6. 6

   Bring the broth back to a simmer, add the rice and cook for 10 min.

7. 7

   Stir in the onion mixture, the walnuts, khmeli-suneli and chili, and simmer until the rice is soft, 8-10 min.

8. 8

   Add the tkemali, taste and adjust the salt. The soup should be tangy, nutty and gently hot.

9. 9

   Stir in the garlic and most of the cilantro, turn off the heat and cover. Leave to stand for 10 min.

10. 10

    Ladle into bowls and scatter the remaining cilantro over each one.

Imported from pp-day.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.