Hearty Georgian Fire-Cooked Soup

A real treasure trove of Georgian soups! Soup in a cauldron over a fire is rich, aromatic, thick, with rice and meat, an excellent option to feed the whole family tasty and satisfying. Cook this at your dacha or picnic. The aroma of the fire gives this dish an amazing zest and taste!
cook time: 2h 30 min
Miles Denholm
Hearty Georgian Fire-Cooked Soup

Nutrition Facts (per serving)

150
Calories
6g
Fat
13g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Onion 2 pc
Garlic 7 clove
Tomatoes 4 pc
Salt to taste
Ground black pepper to taste
Rice (incomplete) 1 cup
Walnuts 7 pc
Bay leaf 3 pc
Tomato paste 100 g
Beef 1 kg
Carrot 1 pc
Vegetable oil 50 ml
Paprika (no slide) 1 tbsp
bell pepper (large) 1 pc
Greenery to taste
Khmeli-suneli (no slide) 1 tbsp
Green cilantro to taste
Tomato sauce 200 g

Recipe instructions

Step 1

Step 1
How to cook soup in a cauldron over a fire? Prepare all the products indicated in the recipe. To make the broth rich and tasty, use bone-in meat and pulp whenever possible.

Step 2

Step 2
Rinse the meat and dry with paper towels. Cut the pulp into medium-sized portions.

Step 3

Step 3
Peel the carrots and onions. Cut the pepper in half and remove the seeds. Rinse the vegetables and cut into small cubes.

Step 4

Step 4
Place the cauldron and heat it well. Pour in vegetable oil. Once the oil is hot, fry the vegetables. Stirring, cook until the onions and carrots are browned. Use a slotted spoon to catch the roast into a separate plate, leaving the aromatic oil in the cauldron.

Step 5

Step 5
Place the meat in the cauldron. Fry for a few seconds, stirring constantly.

Step 6

Step 6
Pour in water. How much water should I use? It completely depends on how thick you want the soup to be. I took 3.5-4 liters for the specified amount of food. water and the soup turned out thick. Cover the cauldron with a lid and cook the broth over a moderate fire until the beef is cooked (1.5-2 hours). During the cooking process, the water will partially evaporate. Periodically add the missing amount of liquid.

Step 7

Step 7
While the broth is cooking, prepare the remaining ingredients. Remove the skins from the tomatoes if desired. I leave the tomatoes as they are. Peel the garlic. Cut the tomatoes into cubes and chop the garlic by hand with a sharp knife.

Step 8

Step 8
Grind the shelled walnuts in a mortar.

Step 9

Step 9
Add the nuts to the tomatoes and garlic. Add all the spices.

Step 10

Step 10
Pour in tomato sauce and tomato paste. Finely chop the cilantro or parsley and add to all the ingredients.

Step 11

Step 11
Mix everything thoroughly, cover with cling film or a flat plate and leave to brew in the shade while the meat cooks.

Step 12

Step 12
Rinse the rice several times until the water is clean. When the beef is ready, place the rice in the cauldron. Salt everything to taste. Cook over low heat until the rice is half cooked (about 10 minutes).

Step 13

Step 13
Place the roast, bay leaf and tomato dressing into the cauldron.

Step 14

Step 14
Mix everything thoroughly and simmer over the fire with the lid open until the rice is completely cooked (about another 10 minutes). Taste the finished soup for salt. If necessary, add salt and add lemon juice if desired (I usually don’t use lemon). Add chopped greens to the finished dish. Keep it on the fire for about another minute or two and remove the cauldron from the heat.

Step 15

Step 15
The most aromatic soup is ready, ready to serve!

Step 16

Step 16
Nourishing and incredibly tasty!

Additional rubrics

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