Description
Delicious, rich, flavorful soup. Moderately spicy and spicy, it will not leave you indifferent. Contrary to the view that if rice soup Georgian, then be sure to grub. No. There are other equally delicious types of soup. Originally this soup from the region of Georgia-Svaneti, where dishes are its simplicity, satiety and spicy spices. Help yourself!!!
Ingredients
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Figure
5 Tbsp
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Rib of beef
700 g
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Tomato paste
2 Tbsp
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Cilantro
0.5 coup
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Basil
0.5 coup
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Salt
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Spices
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Water
2.5 l
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Garlic
2 tooth
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Bay leaf
2 piece
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Vegetable oil
Cooking
Fill a pot with cold water and spread edges. When it boils, remove the foam, and the fire abated. Cook the ribs for 1.5-2 hours on low heat. Meanwhile, cut onion into small cubes, carrots grate on a coarse grater. To put fry vegetables in small amount of vegetable oil.
Peel the potatoes and cut into cubes. Wash rice. After 2 hours the ribs to put fries with the rice, add Bay leaf.
Add salt and spices to the soup. To the roasted carrots with the onions add the tomato paste, a couple tablespoons of water and stew under a lid for 5 minutes. Add the roast to the soup for 10-15 minutes until cooked soup ( the rice was almost ready).
Greens finely chop, garlic skip through the press. Add to the soup 5 minutes before readiness. Let the soup to boil, reduce the heat and then under the cover 5 minutes. To turn off the burner, the soup is ready. The next day a little thick, but tastes even better.
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