Perhaps cooking is comparable to good music. Each dish has its own melody, which changes as you move from one stage to another. And the final chord of this melody resonates with pleasure in every cell of the body.

Georgian men amazingly perform any musical theme with just one voice. And they also invented the recipe for “Kharcho soup”, rich, thick and fragrant. So let's sing about Kharcho's soup.

Recipe for a real “Kharcho soup” in Georgian

Soup Kharcho - a simple recipe for a hot dish Georgian cuisine.

To prepare "Kharcho soup" from beef for 8-10 servings, you will need:

• 600 g beef brisket,
• 2 large bulbs,
• 4 medium tomato,
• 70 g rice,
• 100 g walnut kernels,
• 2 tsp tomato paste,
• 5 garlic cloves,
• 2 bunches of greens
• 1 pod of hot pepper,
• salt ,
• pepper ,
• Bay leaf ,
• seasoning hops-suneli.

Cooking method

• Cut 600 g of beef brisket into medium-sized pieces, each of which can easily fit in a spoon. Pour bones and pieces of meat with cold water (2-2.5 liters) and set to boil over high heat. I practically do not cut the veins before cooking, because. I think that the bones and veins give the broth richness. In addition, the cooked vein is easier to remove from an already boiled piece of meat with less loss.
• While boiling the broth, carefully remove the resulting foam from the surface. In principle, we cook an opaque soup and flaws from unremoved foam will not be noticeable in it. However, harmful substances from meat are collected in the foam, for example, the remains of drugs that were given to the animal. So removing the foam is a very important step in cooking meat.
• To add more flavor to the broth, it would be good to add parsley or celery root to the pan during cooking. But you can get by with just stems of greenery (in this case, they will need to be removed 15 minutes after laying). The broth boils, add salt, reduce the heat to a minimum, cover the pan with a lid and leave for about an hour.
• We wash the rice, pour it with cold water and leave it until the final stage of cooking the soup.

  But I wonder where ordinary Georgian peasants who invented the recipe for "Kharcho soup" took rice? It's far from China. Most likely, the tradition of adding rice appeared much later, already in the 20th century, when chefs thought about a nutritious filler for soup that would not spoil the taste of Kharcho and would be much cheaper than meat. However, I could be wrong...

• Chop the walnuts using a rolling pin and a plastic bag. The output should be pieces no larger than 3-4 mm. In one of the classic recipes of western Georgia, the nut is crushed in a mortar to the state of fine crumbs, so that it is not visually noticeable at all in the finished dish. I like it when grains of nuts are visible in a bright red soup. Lightly toast the nuts and set aside.
• We take 2 large onions, peel and chop as small as possible. Onions add a certain amount of spiciness and flavor to a dish, but too many or large pieces can overwhelm the flavors of other ingredients. Therefore, it is better not to overdo it.
• Considering that the taste of Kharcho is based on meat broth with the addition of tomato and spices, fresh tomatoes cannot be neglected. At worst, you can take a "plastic" Turkish tomato, even it will give the dish an elusive aroma of freshness. After careful research on the market (March ends after all), I managed to find Belgian cream tomatoes. They are moderately meaty and juicy - just what you need for soup.
• We scald the tomatoes, remove the skin from them. Cut into slices of about 2-3 cm. Take a hot pepper, free it from the seeds (we are preparing a moderately spicy soup and we do not need additional bitterness), cut into thin strips.
• 
  We put a frying pan on the fire, warm it up, pour vegetable oil and fry the onion. Add the tomatoes, mix and let the vegetables stew for about 5 minutes. After that, lay the hot pepper, 2 teaspoons of tomato paste, salt, pepper and leave for another 5 minutes. Tomato paste will add a little more sourness and make the color of our soup more saturated.
• 
  Remove meat and bones from broth. We sort them. Add the pieces of meat to the pan and let the dressing fry again. After 3-5 minutes, put the resulting mass into the broth and bring to a boil.
• We fall asleep rice. If you want to make Kharcho like a soup, and not in the form of a thick stew, it makes sense not to add rice at all or lay it very little - 50 grams of dry cereal. Cover the soup with a lid and let it simmer for another 15 minutes.
• 
  We cut the greens - a bunch of dill and parsley. Mince 5 cloves of garlic. Rub the garlic with salt, a pinch of pepper and herbs until smooth.

What kind of rice, how much and when to add to kharcho
Standard proportions - 1.5 tablespoons of rice per 1 liter of the pan. Rice for real kharcho soup is used round-grain, it must be added to the soup 25 minutes before the end of cooking the soup.
Kharcho may turn out to be too thick, mainly due to the large amount of rice. If this happens, you should take a slotted spoon and scoop out excess rice. It can be put into meatballs or meatballs. Another option would be to cook more broth in a separate pan and put some of the thick in it. Then the soup can be frozen. But leaving too thick kharcho soup is not recommended - by the morning after cooking, the soup will swell to the consistency of porridge.

What is traditionally put in kharcho soup
- spices - suneli hops, coriander grains, hot pepper, saffron, barberry;
- crushed walnuts with a mortar (50 grams of peeled);
- instead of tomatoes, pomegranate juice is added to the classic kharcho soup (ideally - fresh pomace, without sugar), fresh cherry plum (half a glass), tkemali from sweet varieties of plums or tklapi (3 tablespoons) - cherry plum marshmallow. In extreme cases, add chopped prunes (8-10 pieces).
- from greens, parsley (greens and root), marjoram, basil, mint, coriander and / or cilantro are added to kharcho soup. It is believed that there is never a lot of greenery in kharcho.
- in addition to the soup, you can add a quarter cup of soy sauce to give kharcho spicy.

What else can be added
- for flavor when cooking meat, it is recommended to add 2-3 onions to the soup, and after the meat is cooked, remove the onions from the broth.
- for greater satiety, you can fry the onion and add 1 tablespoon of flour to the onion during frying - then the soup will be a little more nutritious.
- although potatoes are not put in real kharcho soup, for greater satiety, you can add a couple of pieces. From this, the soup will no longer meet the traditions, but it will become very nutritious. Add diced potatoes 20 minutes before the end of soup cooking.
- if the kharcho turned out to be too sour, you can add salt, pepper, herbs or sugar.
- a classic version of serving kharcho soup - with a lot of lavash or other Georgian bread.

About the consistency of kharcho
- Onions in the classic kharcho are cut along the growth of the onion in order to maintain its shape and prevent it from turning into porridge during cooking.

Too spicy kharcho soup can be diluted with boiled water or broth, or a large portion of sour cream, bread and drinks should be provided for each serving of kharcho. It will be more time-consuming to strain the rice, selecting it and returning everything else to the kharcho, and cook new rice in the kharcho.

What kind of meat is kharcho soup cooked with?
- Traditionally, kharcho soup is boiled with beef meat (ideally, with beef brisket on the bone or on the brain bone), it is allowed to use lamb, pork on the bone, and chicken (fatty parts).

If lamb ribs are used for kharcho, it is recommended to fry them a little in butter with the addition of a couple of tablespoons of dry white wine.

The cost of products for cooking classic kharcho soup - from 400 rubles, for cooking simple kharcho soup - 300 rubles. (on average in Moscow as of July 2019).

From Wikipedia:

Kharcho is a national Georgian beef soup with rice and walnuts on a special sour base of dried plum-tkemali or tklapi. The soup is very spicy, spicy, with an abundance of garlic and herbs and much thicker than other soups.

In Moscow, on Volgogradsky Prospekt, not far from the bearing factory, there was a tavern. Often friends called - we went to the circle (as this place was called), we quickly packed up and went to this tavern, which was famous for three things: 1. for its beer, 2. there you could always take 100 g of vodka for bottling. 3. and their kharcho soup. People from all over Moscow came there, and of course not because of beer or vodka, you could get it everywhere, but mainly because of the soup.

We usually arrive at lunchtime. They took beer and of course the famous kharcho soup. Be sure to take Caucasian cakes, some other meat and we got a chic dinner. They cooked excellently there, although in those days it was a dining room, not a restaurant.

Since then I have loved this soup. And although they cook it in different ways, now I look at it differently, realizing that it is not so easy to cook a real kharcho soup.

Therefore, often people cook soup similar to it. We will also consider “quick kharcho” here, in addition to the classic one, so that you can cook your delicious soup simply and quickly.

Step by step recipes on how to cook kharcho soup

A characteristic distinguishing feature of this national Georgian dish from other meat soups is the use of only beef in cooking, and in Georgian “dzrohis hortsi kharshot” means “beef soup”, tkemali plums and grated walnuts. According to the "classic" recipe, these three components cannot be removed from the dish or replaced by others.

A well-fed beef brisket (less often a knuckle) is best suited for soup

Some cooks do not agree with both the translation and the definition of the content of kharcho soup. They explain that there is "kharcho" and there is "soup kharcho" and these are two different dishes. Soup can be cooked with any meat and even without meat. I also tend to this opinion.

So, in soup, in everyday cuisine, it is allowed to replace tklapi - with fresh cherry plum, tkemali sauce, pomegranate juice or tomatoes and tomato paste.

Tklapi - dried plum pulp tkemali (cherry plum) puree. Sometimes called "sour lavash" and is prepared not only from tkemal, but also from any plum, blackthorn, dogwood) -

Also now kharcho soup is prepared from various meats: pork, lamb, veal, and even from poultry and fish.

Menu:

1. Classic kharcho soup recipe - step by step recipe with photo

Ingredients:

We count on a pan of 4.5 liters

• Beef - 1 kg.
• Rice - 2/3 cup
• Onion - 2 pcs.
• Bulgarian pepper - 1 pc.
• 1.5 cups chopped tomatoes or canned in own juice
• Tomato paste - 3 tbsp.
• Chopped walnuts - 100 g.
• Tkemali sauce - 3 tablespoons
• Hops - suneli - 1.5 tbsp.
• Ground coriander - 1 tsp
• All-season spices - 1 tsp
• Ground black pepper - 0.5 tsp
• Vegetable oil - 50 g.
• Bay leaf - 2 pcs.
• Garlic - 2-3 cloves
• Sugar - 1 tbsp
• Parsley, cilantro, dill, basil
• Salt to taste

Cooking:

1. Put the meat in a saucepan, pour a full saucepan of water, put it on the stove, bring to a boil, remove the foam.

2. It boiled for half an hour, the foam was removed, now we add the washed rice here. Bring to a boil, reduce heat, close the lid and cook the meat until tender.

3. Put a frying pan on the stove, pour a little vegetable oil for frying.

4. Send the onion to the pan. We cut the onion very large. Fry the onion until transparent.

5. After a minute and a half, add bell pepper. You don't have to add if you don't like it. There is no pepper in the classics. Fry for another 1.5 minutes.

6. The vegetables are a little sautéed, add tomatoes, either fresh or canned in their own juice.

7. Add tkemali sauce, as you remember, this is an essential ingredient in the classic version.

8. Add tomato paste.

9. Mix everything well and simmer for another 3 minutes.

10. We have meat and rice ready to add our passivation to them.

11. Add bay leaf, hops - suneli, garlic, ground black pepper, salt, ground coriander.

12. Finally, add ground walnuts and all-season spices. We mix everything.

13. Put a tablespoon of sugar. We are waiting for it to boil. Remove the foam and boil for another 3-5 minutes.

14. The soup is ready, only greens are left.

15. Well, we fall asleep abundantly with a mixture of finely chopped greens.

16. Mix everything again and turn off the stove. The soup should be infused somewhere from half an hour to an hour and a half.

What a flavor! Try faster.

Bon appetit!

1. Lamb kharcho soup recipe Ingredients:

• Lamb - 1 kg
• Onion -2 pcs.
• Parsley root - 1 pc.
• Coriander (seeds) 1 tbsp
• Corn flour - 1 tbsp.
• Rice - 1/2 cup
• Parsley - bunch
• cilantro - bunch
• Basil - bunch
• Cherry plum marshmallow puree - 120-150 g.
• Tkemal sauce - (to taste)
• Garlic - 2-4 teeth.
• bay leaf/black pepper
• Suneli hops - 1 tbsp.
• Cinnamon - on the tip of a knife
• Hot red pepper - 1 pc.
• Saffron - a pinch
• Salt - about 1/2 tbsp.

Cooking:

1. Meat-lamb neck, put in a saucepan and fill completely with water. Bring to a boil. Do not forget to remove the foam before boiling. Cook the meat until done.

2. Cut the onion.

3. We put the pan on the stove over medium heat and pour in a little vegetable oil.

4. When the oil is hot, put the onion in the pan and start frying. It is necessary to bring the onion to a light browning.

5. While the onion is fried, chop the parsley root.

6. Add cornmeal to the onion. We mix.

meat is ready

7. The meat is already ready, it should be soft, take it out of the pan and set it aside for now.

8. Immediately fall asleep in the broth rice.

9. Rice boiled for 10 minutes, put fried onions in the broth.

10. Add bay leaf, parsley root, coriander, black peppercorns. Cook for 10 more minutes.

11. We put in the meat.

12. I bought cherry plum marshmallow at the market. We tear it into small pieces and put it in a mug approximately filling 2/3.

13. Pour in the broth so that it dissolves and turns into a puree.

14. Cut the parsley and cilantro.

15. Another 10 minutes have passed, add the resulting cherry plum marshmallow puree, do not be discouraged if you do not have it, you can replace it with tomatoes or tomato paste. This marshmallow is a bit sweet, so if you're using tomato paste instead, add about a tablespoon of sugar, to taste.

16. Immediately put in a pod of red hot pepper, chopped parsley, suneli hops, saffron, cinnamon. We mix everything.

17. It is necessary to salt a little (try, salt to your liking). Also try acid. It probably won't be enough.

18. Add green tkemali sauce (it is freely sold in stores). Stir, try again. Add more if necessary. Cook for 5 more minutes.

19. Cut the garlic, put it in a mortar and grind to a state of porridge, well, as finely as possible. Then it will immediately give the soup a chic flavor.

20. Turn off the fire. We send garlic, cilantro and finely chopped basil to the soup.

Well, our kharcho soup is ready.

Smells throughout the apartment.

Bon appetit!

Ingredients:

• Chicken - 1 kg
• Water - 3 liters
• Long-grain rice - 100 g
• cilantro and parsley - 1 bunch each
• Onion - 3 pcs.
• Garlic - 3-4 cloves (to taste)
• Carrot - 1 pc.
• Parsley root - 1 pc. (optional)
• Tomato paste - 1-2 tbsp. (of necessity)
• Tomatoes - 4-5 pcs.
• Walnuts - 10-12 pcs.
• Tkemali - 2 tbsp. (or a little lemon juice to taste)
• Potatoes - 2-3 pcs. (optional)

Spices:

• Bay leaf - 3 pcs.
• Salt - to taste
• Ground black and red pepper - to taste
• Allspice - 4-6 peas
• Ground coriander - 1-2 tsp (taste)
• Hops-suneli - 2-3 tsp (taste)
• Savory - to taste
• Paprika - 1 tbsp
• 1 kg. chicken soup set
• 500 gr. chicken breast
• Bay leaf
• peppercorns

Cooking:

1. Cut the chicken into large pieces. The pieces should be with a bone so that the broth is rich.

2. Put the chicken pieces in a saucepan and fill with water. Put the saucepan on medium heat. Bring to a boil.

3. Remove the foam with a slotted spoon. I sometimes take pictures with a spoon with holes. When the water boils, you can drain it, rinse the chicken and the pot and pour again with fresh fresh water. This should be done depending on what kind of chicken you are cooking. If this is homemade, then of course all this is superfluous. For example, we always try to buy production from the same company. And with such a chicken, I do not completely change the water.

4. Cut the carrots into large pieces and cut the peeled onion head deeply crosswise.

5. Wash the greens and separate the bottom from the top.

6. The lower part (root) is useful to us for the broth and the upper one for the soup.

7. When the water boils and stops foaming, add greens, onions, pieces of carrots and spices: bay leaf, a few peas of allspice and black pepper. Bring the broth to a boil and reduce the heat to low so that the broth is constantly simmering. Boil the broth for 40-60 minutes. The longer we cook, the tastier it is. Of course, if you are in a hurry, wait until the chicken is ready and you can use the broth.

8. When the broth is ready, remove the vegetables, herbs and chicken from it.

9. Strain the broth. I do this either through a very fine sieve, or through cheesecloth so as not to miss the peppers and other residues. Bring the broth back to a boil.

10. At this point, you can optionally add potatoes. You already know that potatoes are usually not used in kharcho soup. But if you love it, put it in.

11. Add rice. Before adding rice to the soup, it must be thoroughly washed a couple of times, so that the water after washing remains clean. Bring the soup back to a boil and cook for another 20 minutes.

12. While the rice is cooking, prepare the frying. Heat vegetable oil over medium heat, add finely chopped onion and sauté it for 4-5 minutes, stirring occasionally.

13. Separate the meat from the bones and cut into small pieces.

14. Finely chop fresh or canned tomatoes in their own juice. If the tomatoes are winter, without a pronounced taste, add tomato paste.

15. When the bow becomes soft,

16. Add chicken meat to it and fry for another 1-2 minutes, stirring constantly.

17. Add spices to the frying: a couple of tablespoons of suneli hops, a couple of tablespoons of ground coriander, a little ground red pepper, savory, tomato paste, if necessary. Put in a few pinches of salt. Add everything to taste, someone loves everything, and someone, some of them do not like. If you do not know, add everything according to the recipe. It will be delicious.

18. We put prepared tomatoes. We mix.

19. Pour in a little broth, mix thoroughly again and simmer for another 7-10 minutes.

20. 5 minutes before the rice is ready, put the already prepared frying into the soup. Mix thoroughly.

21. When the soup boils again, add nuts, paprika, salt, black pepper to taste. Also add tkemali at this time.

22. Turn off the stove and add the minced garlic. Garlic should be cut very finely, and you can even grind a little, so it will quickly penetrate into all the pores of the soup. Taste and, if necessary, add more spices that you think are missing and salt if necessary.

23. Sprinkle the soup with freshly chopped herbs. Close the lid and let it brew for another 5-20 minutes (how long you can stand it).

All. Can be served on the table.

Bon appetit!

1. pork kharcho soup recipe

Ingredients:

• Pork meat - 400 g.
• Rice - 3/4 cup
• Onion - 1 head
• Medium tomatoes - 2 pcs.
• Garlic - 3 cloves
• Khmeli-suneli
• Hot red pepper - to taste
• Green cilantro, parsley

Cooking:

1. Cut the meat into medium pieces. If there is, be sure to take a piece of pork with ribs.

2. Soak rice. Who does not like a very thick soup, you can put less rice.

3. Put the meat in a saucepan, fill it with water and set to cook for 40 minutes.

4. Foam has appeared in the pan where the meat is cooked, it must be carefully removed all.

5. Cut the onion. We put a frying pan with vegetable oil on the stove and put the onion there.

6. Onion fried until transparent, about 5 minutes, add finely chopped tomatoes. We had frozen finely cooked tomatoes. If you have fresh ones, great, add them. Fry for a couple more minutes.

7. Add lightly fried onions and tomatoes to the meat broth. Throw in the soaked rice. Until we salt. Cook rice until done.

8. Finely chop the garlic while setting aside.

9. 5 minutes before the end of cooking (try the meat, try the rice), salt to taste (better salt a little first, try, and then add some more salt).

10. We fall asleep garlic, hops-suneli, a little hot red pepper.

11. Add bay leaf, let it cook for a couple of minutes and add chopped greens, cilantro, parsley. Let it cook for another 2-3 minutes. Turn off the stove.

Let the soup brew for 10-20 minutes, this will make it even tastier.

Bon appetit!

1. Soup kharcho - quick and easy

Ingredients:

• Beef stew - 1 can
• Potatoes - 4 -5 pcs.
• Rice - 1/3 - 1/2 cup
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato paste 1.5 table. spoons
• Hops-suneli 1/2 teaspoon
• Greens, you can dry, if not fresh.
• Pepper to taste
• Bay leaf - 2-4 leaves
• Citric acid - a pinch
• Garlic 4-5 cloves
• Salt - 1 teaspoon

Cooking:

1. Cut the stew, put it in a saucepan and fill it with water up to half the saucepan. Pot 4.5 liters. Turn on the stove, let the water boil with the stew for about 7-10 minutes.

2. Cut the potatoes into small cubes.

3. We also chop the onion finely.

4. Rub the carrots on a coarse grater.

5. We heat vegetable oil in a pan, send onions and carrots there. We stir. We close the lid. It takes about 10 minutes to fry, depending on your stove a little more or less. Vegetables should be cooked.

6. In the meantime, the broth has boiled and has already boiled with the stew for its time. We lay there at the same time washed rice and potatoes. They both boil for about 20 minutes, so it's okay.

7. Do not forget to stir the frying so that it does not burn.

8. When the frying is almost ready, put the tomato paste into it. Mix very thoroughly and fry for another 1.5-2 minutes, stirring all the time. Set aside until the rice and potatoes are done.

9. Rice and potatoes are cooked, we put dressing in them. Mix well and add spices: bay leaf, dried dill and dried parsley, we didn’t have fresh on hand, and the soup, as you remember, is express, ground paprika, a generous mixture of peppers and suneli hops.

10. We got a little thick, it's okay, add a little boiling water.

11. Reduce the fire. Add a small pinch of citric acid. Salt, about one teaspoon or half a tablespoon, do not put all at once, try it.

12. Taste the soup. If necessary, add salt, pepper, spices. Let the soup boil.

13. Squeeze the garlic directly into the soup. 5 minutes left to cook.

Can be served on the table.

Bon appetit!

You and I have found a way out of how to cook a delicious soup without having the set of products that you need for kharcho soup, and also without having time to wait.

Write in the comments friends, what do you think about this? Residents of Georgia will certainly say: “what kind of kharcho is this”, but in our everyday opinion? Share your opinion.

1. Video - Soup kharcho

Bon appetit!

Do you want to properly cook a classic and also very tasty kharcho soup at home. Then this simple method will help you realize your idea.

Cooking time - 15 minutes.

The preparation time of the ingredients is 40 minutes.

After cooking, you will receive - 12 servings of 250 gr.

Nutritional value per 100 grams:

Ingredients

• Beef - 500 grams.
• Tomatoes - 300 grams.
• Carrots - 170 grams.
• Onion - 120 grams.
• Round grain rice - 100 gr.
• Garlic - 2 cloves.
• Tomato paste - ½ tablespoon.
• Vegetable oil - 2 tablespoons.
• Seasoning hops-suneli - 1 teaspoon with a slide.
• Salt - 1 tbsp. l.
• Bay leaf - 2 pieces.
• Allspice - 3 peas.
• Ground black pepper - to taste.
• Filtered water - 2 liters.
• Fresh dill - one small bunch.

Recipe

1. We prepare meat for rich broth.

   

   The secret of delicious kharcho is fresh and young beef. It is best to buy it in the market where they sell chilled from the seller, be sure to ask for a quality certificate.

2. We wash the meat from excess blood, then cut into large pieces so that the beef cooks quickly. We put it in a saucepan, pour filtered water, cover with a lid and set to boil.

   When the water begins to boil in the pan, foam will appear, which will need to be removed immediately before the boil is complete.

   Having done the above actions, reduce the power of the burner by one, salt, add bay leaf and allspice. Cover with a lid, cook until fully cooked for 40 minutes.

   

3. We wash the carrots, peel the housekeeper, rinse again, cut into small cubes, look at the step-by-step photo.

   

4. Peel the onion, cut into small cubes.

   

5. Pour vegetable oil into a frying pan, add onions and carrots. Fry the vegetables on a high power burner with constant stirring until golden brown.

   

6. We wash the tomatoes, then put them in a deep container, pour boiling water over it and set aside for 2 minutes. We do this procedure in order to peel the tomato.

   

7. Easily remove the peel and cut into cubes.

   

8. On the remaining spicy oil from fried vegetables, let the tomatoes with tomato paste.

   

9. Rinse the round-grain rice several times until the liquid brightens.

   

10. Remove the husk from the garlic and cut into thin rings.

    

11. We take out the meat from the broth, cool it and cut it into a medium cube. We also catch bay leaves, sweet peas, since the broth has already absorbed the spicy aroma of spices, and finally we filter through a fine sieve.

    

12. Put the fried vegetables, beef into a saucepan with broth, bring to a boil, add rice and hops-suneli seasoning. Cook the soup until cooked through for 15 minutes.

    

13. Five minutes before the end of kharcho cooking, add chopped garlic, sautéed tomatoes and sprinkle with ground black pepper.

    

You can include walnuts if you like. They must first be fried to get rid of bitterness and added at the end of cooking soup.

We serve a real spicy kharcho soup for lunch or dinner, sprinkled with fresh herbs.

Rinse the brisket thoroughly. Meat for kharcho according to the classic recipe, choose medium fat content.

Cut the beef brisket into pieces (together with cartilage, if any) weighing 25-30 grams - as for making goulash.
Choose a saucepan with a volume of approximately 3.9 - 4.2 liters. Put the beef pieces in a saucepan and pour 3 liters of drinking cold water.

To begin with, it is necessary that the water boils well - it is best to do this over high heat.
After that, transfer the pan to a smaller burner or simply turn down the heat, making the flame minimal. On this heat, cook the soup for 40-50 minutes, perhaps an hour, constantly skimming off the foam.

The cooking time of meat is highly dependent on the freshness of the meat itself and the age of the animal from which it is obtained - the fresher and younger the meat, the less time it takes to fully cook it.
After you've skimmed off the foam a few times, add the bay leaf (after rinsing it with water to remove dust and debris) and a few allspice peas to the broth to infuse their flavors.

Wash and finely chop the tomatoes. Of course, only the pulp of the tomatoes should be cut, after removing the skin. To quickly get rid of it, you need to dip the tomatoes in boiling water for 10 seconds. Before immersing the tomatoes in boiling water, make a few cuts on the skin, then it will be easier to separate it.

Onions, in the amount of 5-6 pieces of medium size, peel, wash, finely chop, sauté (lightly fry) in melted butter until transparent, so that the onion begins to turn slightly golden. Add fine cornmeal.

To the onion, shift finely chopped tomatoes without skin.

Rinse the rice carefully in several waters. Add to vegetables. Simmer for 5-7 minutes in a pan.

Prepare walnut kernels. Go through them, make sure that there are no partitions, debris and shells among the kernels. Crush or grind the walnut kernels (not to dust).

Rinse and finely chop the greens with a knife.

Transfer all the filling from the pan to the broth.

Add tkemali. Boil on fire for 7-10 minutes.

After tkemali, add nut crumbs to the soup.

Peel the garlic, wash it and pound it in a mortar. Here, to the fragrant garlic mass, add ground coriander, Khmeli-suneli seasoning, cumin, fragrant (2-3 pieces) and black pepper.