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A rich Georgian beef and rice soup with walnuts, spiced and pleasantly sour.
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A signature Georgian soup where beef's savoriness meets walnut richness and tomato's tang. Traditionally soured with tkemali plum sauce, it balances heat and acidity in equal measure.
Cut the beef shank into large chunks and simmer in water for about an hour, skimming off scum, to build a broth.
Add the tomato paste and simmer another 10 minutes.
Grind the walnuts and add along with the garlic.
Add the rice and simmer about 20 minutes until tender.
Season with salt.
Finish with a scatter of cilantro.