INGREDIENTS

• 1 kg. beef brisket and ribs;
• 4 large onions;
• 1 bunch of celery;
• 1 tbsp. tomato puree;
• 1 large tomato;
• tkemali (cherry plum or plum puree);
• 1 hot pepper;
• 0.5 cup rice;
• 1 bunch of cilantro;
• 1 bunch of parsley;
• 1 head of garlic;
• utskhosuneli (fenugreek);
• ground coriander (cilantro);
• savory (kondari);
• butter;
• adjika.

METHOD

1. Boil the meat and remove the foam from the broth.
2. We clean 2 onions. Cut onion into four slices. I put in the broth.
3. Cut off the base of the celery stalk. Add to broth. We cover with a lid. Cook until the meat is soft.
4. We clean 2 onions. Leave a quarter for the mixture. Cut into quarter rings. We heat the pan with the addition of butter and broth, removed from the surface. We pass the bow.
5. We make a cross-shaped incision on the tomato. We scald it in boiling broth. Transfer to a bowl of cold water. We take off the skin. We remove the seeds. Cut the pulp of the tomato into cubes. Add to the pan. Add some tomato puree. Pour a couple of tablespoons of broth into the pan. Let's put it out.
6. Remove the onion and celery from the broth. We add more water. We shift the onions with tomatoes into the broth. Salt.
7. Add a couple of tablespoons of tkemali to the soup.
8. Grind hot pepper and add it to the soup.
9. We wash the rice. We add it to the soup.
10. Grind a quarter of the left onion, garlic, cilantro, parsley and celery leaves.
11. Add Utskhosuneli, ground coriander, savory and a little adjika to the soup. We mix. Add pepper mixture if desired.
12. We turn off the fire. Add greens with garlic to the soup. We cover with a lid. Let it brew for about 15 minutes.