Kharcho soup

Cut the beef into large pieces, cover with 2.5 l of cold water, bring to a boil and skim off the foam. Simmer over low heat for an hour and a half.

Take out the meat, remove the bones and cut it into bite-sized pieces. Strain the broth.

Rinse the rice, add it to the boiling broth and cook for 10 minutes.

Finely chop the onions and fry them in the oil until soft, 7 minutes. Add the tomato paste and fry for 2 more minutes.

Finely chop the garlic and the seeded chili, then pound them with the walnuts and a pinch of salt into a paste.

Return the meat to the soup and add the onion mixture, tkemali, walnut paste, khmeli-suneli and bay leaves. Season with salt and simmer for 10 minutes.

Stir in the finely chopped cilantro, turn off the heat and let it stand under the lid for 10 minutes. Done!