Kharcho (tangy beef soup with rice and walnuts)

Time: 2 hr (about 30 min hands-on)6 servingsapprox. 450 kcal / serving (estimated)approx. 24 g protein / serving

Kharcho is a thick, tangy beef soup from Mingrelia. Its sourness comes from tkemali plum sauce, while the walnuts make it silky.

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Method

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Bring the meat to the boil with the water and bay leaf, skim off the foam, and cook over low heat for 1 hour 15 minutes.
In a pan, cook the onion in the oil until translucent, add the tomato paste, and fry for 2 minutes.
Add the rinsed rice and the onion to the soup, and cook for 15 minutes.
Add the tkemali, walnuts and spices, and cook for another 10 minutes.
Stir in the garlic and most of the coriander, season with salt and pepper, and rest covered for 5 minutes.
Serve hot, sprinkled with the remaining coriander.

A Receptnaptár original recipe. Calories and protein are estimated.

If you don't have tkemali, a little lemon juice and 1 tbsp prune jam give a similarly tangy, fruity flavour.
Even better the next day, but the rice absorbs more liquid; add a little water when reheating.