Description
Despite the name, this recipe is boldly necessary to refer to hot dishes and not soups, the similarity lies in the presence of pickles, which give a special piquancy, richness and brightness to the meat. The birthplace of this soup is Samegrelo - a historical region in Western Georgia.
Ingredients
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Beef
500 g
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Butter
30 g
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Onion
2 piece
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Broth
3 cup
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Cucumber
3 piece
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Garlic
3 tooth
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Tomato paste
3 Tbsp
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Greens
-
Salt
-
Black pepper
Cooking
Beef wash, dry with paper towel and cut into large cubes. Onions, and cucumbers cut into small cubes. Garlic cut small.
In a pan put meat and oil, fry evenly on all sides, about 15 minutes. Take out the meat from the pan,
Put onion and fry until transparent,
Return the meat to the onions, pour the broth, put the pan on high heat.
Once the stew is boiling, in a frying pan add the tomato, garlic and pickles. Make a small fire, cover pan with a lid and stew until the meat is cooked.
The finished dish sprinkle with fresh herbs.
Pleasant to You of appetite! Cook with pleasure!
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