Spicy Georgian beef soup

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6


By Olia Hercules
From Saturday Kitchen

Ingredients

For the stock

  • 800g/1lb 12oz 5oz Jacob’s ladder (beef short ribs, cut into individual ribs) or beef shin
  • 2 tbsp sunflower oil
  • 2 onions, thinly sliced
  • 1 bay leaf
  • 5 black peppercorns
  • 2 dried chillis
  • salt and freshly ground black pepper

1 tsp khmeli-suneli (Georgian spice mix)

  • 1 tsp coriander seeds, lightly toasted
  • pinch saffron
  • 1 carrot, peeled and diced
  • 100g/3½oz white long-grain rice
  • 1 beef tomato (skin removed and discarded), grated
  • 2 tbsp pomegranate molasses
  • 4 small garlic cloves, peeled
  • 100g/3½oz walnuts, toasted and chopped into small pieces
  • sea salt flakes and freshly ground black pepper
  • 2 tbsp finely chopped fresh coriander, to garnish
  • 2 tbsp finely chopped purple (or regular) fresh basil, to garnish
  • 6 slices sourdough bread
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