Beef Kharcho

Place the bone-in beef in a large pot, pour in 2500 ml of cold water, bring to a boil, and skim off the foam. Add the bay leaf and half the salt, reduce the heat to low, and simmer covered for 60–90 minutes, until the meat is tender.

Remove the beef, separate the meat from the bone, and cut it into pieces. Strain the broth; if needed, top up with water to make about 2 liters.

Finely chop the onion and sauté it in 30 ml of oil over medium heat for 6–8 minutes until translucent. Add the tomato paste and cook for another 1–2 minutes.

Bring the strained broth to a boil, add the rinsed rice, and cook for 12–15 minutes, until the grains are almost tender.

Coarsely chop the walnuts. Add them to the pot along with the sautéed onion, tomato paste, tkemali, khmeli suneli, ground coriander, and black pepper. Simmer over low heat for 5–7 minutes.

Return the sliced beef to the soup, add the minced garlic and the remaining salt. Heat through for another 5 minutes, without letting it boil hard.

Remove the kharcho from the heat, stir in the finely chopped cilantro, cover with a lid, and let it rest for 10 minutes. Serve hot.