Eastern Nut Soup

Ingredients

Lamb 500 g

Rice 200 g

Walnuts 100 g

Satsebeli sauce 150 g

Tomato paste 50 g

Onions 3

Sunflower oil 2 tbsp

Garlic 3 cloves

Khmeli-suneli seasoning 2 tsp

Ground red pepper

Black peppercorns

Salt

Cilantro

Dill

Basil

Parsley

Cook a broth from the meat, cutting it into small pieces, skimming off any foam. When the meat is done, add the washed rice and simmer for another 10 minutes.

Peel the onion, finely chop it into half rings, and fry until golden brown. Then add the tomato paste and simmer the tkemali for 3 minutes.

 Peel and chop the nuts, then fry them in a dry frying pan. Add to the onion, tomato, and tkemale dressing.

Add khmeli-suneli, pepper, salt, and chopped garlic to the soup, along with the prepared dressing. Cook the soup for 10 minutes, then turn off the heat and let it steep. Add finely chopped cilantro to the bowl when serving.

Enjoy!