One of the many delicious Georgian soups.  Soup (like all Georgian food) comes in large servings and make a great lunch accompanied by bread and a tomato and cucumber salad.

 

I got this recipe from a small restaurant in Borjomi - South Georgia.  The quantities are rough, the Chef said you can add more or less of any of the ingredients according to your taste.

 

Serves 4

 

250g Beef - a cheap fatty cut on the bone if possible, chopped into chunky pieces.

1 tbsp vegetable oil

1 litre of water

couple of handfuls of rice.

1 onion, chopped finely

4 tomatoes, skinned and chopped finely

a large hand full of herbs: flat leafed parsley, chives, dill, purple basil, greens from spring onions. chopped finely.

1 clove of garlic. chopped finely.

1 hot chili pepper. chopped finely.

Salt and pepper to taste.

 

 

In a heavy bottomed pan, brown the beef in some vegetable oil.  Once browned add the water to make the stock for the soup.  Bring to the boil and add the rice.   In a separate pan fry the onion and the tomatoes until very soft.  Add to the stock, reduce the heat and cook for at least 15 - 20 mins or until the rice and meat are well done.  Finally, add the fresh herbs, garlic, chilli, salt and pepper and cook for a further 5 minutes.

 

Serve in big bowls with lots of bread, make sure each person gets a couple of pie ces of meat to gnaw on.