with adjika

Description

Perfect for lunch. I'd like to point out right away that this recipe uses not the classic pepper-only ajika, but a milder version that includes tomatoes. That's why you can completely omit tomato in its own juice or tomato paste. The amount of ajika, of course, depends on your taste preferences and the spiciness of the sauce itself. Now, let's get started. Serve the soup hot.

Instructions

1. 1

   Step 1

   First, you need to cook the broth. To do this, wash the meat, place it in a pot, cover with water, and put on the heat. After boiling, remove the foam, reduce the heat, and simmer for about 1.5 hours until tender. By the way, it's very convenient to cook broth in a multicooker.

2. 2

   Step 2

   To prepare the tomato sauce, sauté the onion in vegetable oil.

3. 3

   Step 3

   Add adjika and tkemali, simmer for a couple of minutes.

4. 4

   Step 4

   Place the chopped nuts in a skillet, add salt to taste and a little spice (traditionally, khmeli-suneli). Stir and remove from heat after a couple of minutes.

5. 5

   Step 5

   Add rice to the boiling broth, season with salt to taste, and cook for 15 minutes.

6. 6

   Step 6

   Add the dressing, season with more spices. Cook for about 10 minutes, then let the soup steep for approximately half an hour.

7. 7

   Step 7

   Fresh herbs such as cilantro or parsley can be added to taste before serving.