- For the soup:
- 1 pound of veal or beef bones
- 2 quarts of bottled water
- ¼ teaspoon Kitchen Browning Sauce – more if needed to give a good color (optional)
- 2 bay leaves
- 2 sprigs of cilantro
- ¼ teaspoon of whole black peppercorns
- 1 large onion
- 2 tablespoons of walnut oil (preferred) or olive oil
- 1 ¾ teaspoons of salt
- ¼ cup Georgian Green Tkemali sauce(Substitution – use ⅛ cup A-1 steak sauce mixed with ⅛ cup plum, apricot or quince jam)
- 1 tablespoon lemon juice
- ¼ cup uncooked rice
- 2 pounds tender leftover meat such as from brisket or beef stew cut into bite-sized pieces
- 2 garlic cloves, peeled and minced
- ¼ teaspoon of cayenne
- ¼ teaspoon of paprika
- 3 tablespoons (or more) of finely chopped fresh herbs (I recommend basil, cilantro and dill)
- Fresh-ground black pepper
- The Hirshon Khmeli Suneli spice blend to taste
- Bring the bones to a boil in up to 2 quarts of water (or use enough to cover) and skim the foam that rises to the surface. Then add the bay leaves, cilantro sprigs and peppercorns and simmer for 1 ½ hours. Strain and discard all, saving the broth.
- Meanwhile, finely chop the onions and cook in oil until very soft but not brown. Add them to the soup along with salt and rice – cook for 15 minutes, then add the lemon juice and tkemali sauce.
- Stir in the freshly ground pepper, the garlic, cayenne, paprika and ground spices + the meat. Cook for 10 minutes more. (The soup may be cooled and refrigerated at this point. When ready to serve, heat gently, then proceed with the recipe.)
- Stir in the fresh herbs and let the soup stand for 5 minutes before serving.
- Serve with hearty bread and butter and a good Georgian red wine such as Khvanchkara or Khindzamarauli – failing that, try a fruity/spicy Pinot Noir or Malbec.