classic with chicken

Description

A hearty and aromatic soup. Today, classic ingredients are often replaced with more accessible or less expensive ones. Changes have also affected this Georgian national dish. Nowadays, lamb or even chicken meat is used instead of beef. Walnuts, herbs, and prunes are always added. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Wash the thighs, remove the skin and cut the meat off the bone, then cut into small pieces. Heat a pot with vegetable oil, add the meat and pour in the broth.

2. 2

   Step 2

   Add the prunes cut into pieces, tomato paste, and bring the mixture to a boil, then reduce the heat and cook for half an hour.

3. 3

   Step 3

   Rinse the rice and place it in a pot. Wash the cilantro and parsley, chop half a bunch of each, add to the pot, and cook for another 15 minutes.

4. 4

   Step 4

   Grind the garlic, all spices, and salt in a mortar. Peel the peppers, remove the seeds, and finely chop them.

5. 5

   Step 5

   Chop the remaining herbs and walnuts, then mix with chili and garlic paste. Set aside some for garnishing the dish.

6. 6

   Step 6

   Pour 1 cup of hot broth into the resulting mixture, stir, and transfer to the main pot.

7. 7

   Step 7

   Add the bay leaf and cook for another 10 minutes, season with salt to taste, and serve immediately.

8. 8

   Step 8

   The soup is ready. Serve hot.