Cut into small pieces (1x2 cm) meat.

Throws it in cold water (for those who don't know - for a more rich broth, the meat is placed in cold water and brought to a boil, if you do not want oily and rich - put in boiling. But because the beef itself is not oily, then put in cold water). Cook the meat for hours on low heat, skim off the foam.

While preparing meat, cut into small pieces prunes and put it in a bowl (photo, unfortunately, did not work). Prunes better to take from the market sold by weight. In a pinch, take in the supermarket in the package, but he's less fragrant (by the way, I detest prunes chronically, but in soup, it adds flavor, "smoke" and the taste of your loses, so no need to throw it out from the list of products).

Chop the onion and fry it until Golden brown. Add a few tablespoons of tomato paste and fry for another 5 minutes all together.

After the meat has roasted about an hour, put the prunes and cook for another 15-20 minutes.

After you fall asleep a third of a Cup of rice, leave to cook and cut the garlic (I like crushed). After 15 minutes, when the rice is cooked, season the soup with onions, garlic and add 0.5 tablespoon of black pepper, a quarter teaspoon of ground red, half a tablespoon of dry adzhika, dill/parsley. Salt. Stir.

Give writing a rolling boil for 5 minutes. Taste for salt. Can be sweet - add more. I go out almost tablespoon of salt in total. Allow to infuse for 20-30 minutes. Bon appetit!