A hearty and flavorful soup inspired by Georgian cuisine, featuring tender beef, walnuts, and aromatic spices.
Place the beef in a large pot and cover with water. Bring to a boil over medium heat.
Skim off any foam that forms on the surface for a clearer broth.
Reduce the heat and simmer the beef for 1.5 hours, partially covered, until tender.
Check occasionally to ensure the water level remains sufficient.
Remove the beef from the pot and set aside to cool slightly. Strain the broth and reserve.
Cut the beef into bite-sized pieces once cooled.
In a Dutch oven, melt the butter over medium heat. Add the onions and sauté until softened and golden.
Stir occasionally to prevent the onions from burning.
Add the tomatoes, garlic, and spices to the onions. Cook for 5 minutes, stirring to combine.
Crush the tomatoes slightly with the spoon to release their juices.
Pour in the reserved broth and bring to a simmer. Add the rice and cook for 10 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Stir in the tamarind paste, walnuts, and beef pieces. Simmer for another 10 minutes.
Taste and adjust seasoning as needed.
Remove from heat and stir in the fresh parsley. Cover and let sit for 10 minutes before serving.
This resting time allows the flavors to meld together beautifully.
