← Nouns Cooking · Soup Pot

Ingredients

• 1 kg bone-in beef short ribs or brisket
• 2.5 l Water
• 2 Bay leaves
• 2 tbsp Olive oil
• 2 Onion, sliced
• 2 Carrot, diced
• 4 cloves Garlic, crushed
• 1 tbsp Ground coriander
• ½ tsp ground fenugreek
• 2 tsp Paprika
• 1 tsp Chilli flakes
• 250 ml Passata
• 100 g Long-grain rice, rinsed
• 60 g Walnuts, toasted and finely crushed
• 2 tbsp Tamarind paste
• 1 pinch Saffron (optional)
• 1 handful Coriander (cilantro), chopped
• 1 handful Parsley, chopped
• Salt

Method

1. Put the beef and water in a large pot with 2 tsp salt. Bring to a boil and skim off the foam, then add the bay leaves and simmer gently for 90 min, until the meat is tender.
2. Lift out the beef, pull the meat from the bones into chunks and throw away the bones. Strain the broth; you need about 2 litres.
3. Heat the oil in the empty pot over medium heat and cook the onions and carrots for 10 min, until soft and golden. Add the garlic, coriander, fenugreek, paprika and chilli and stir for 1 minute.
4. Stir in the passata and cook for 5 min, then pour in the broth and add the rice. Simmer for 15 min, until the rice is tender.
5. Stir in the walnuts, tamarind, saffron if using and the beef. Simmer for 5 min more so the walnuts thicken the soup. Taste for salt and sourness.
6. Turn off the heat, stir in most of the herbs and let it rest for 5 min. Serve with the rest of the herbs on top.

Tips

• In Georgia the sourness comes from tkemali, a sour plum sauce; if you find it, use it instead of tamarind.
• Contains walnuts, so it is not suitable for anyone with a tree-nut allergy.

Sources

Written in our own words after cross-checking these recipes:

SBS Food Silk Road Recipes