Georgian soup
Instructions
Cut the meat into cubes, put it in a casserole, cover it with 2 litres of water and cook for about an hour and a half in covered container and plane, skimming occasionally.
Then add the peeled and sliced onions to the veil, the garlic cloves peeled and crushed, pepper, washed and pitted plums made into pieces, rice and a large pinch of salt.
Simmer for 30 minutes.
Meanwhile, chop peeled tomatoes and seasoning in a saucepan with a knob of butter, then add them to the soup 5 minutes before removing it from the fire.
Sprinkle with the chopped parsley and fennel and mint and serve immediately.
