Solyanka in Georgian

This original version of the dish is cooked without smoked meats and olives and rather resembles a thick stew with a lot of beef and spices. This hodgepodge is served with fresh cilantro and juicy onions.

Ingredients

• Beef 800 g
• Vegetable oil 1 tbsp. a spoon
• Butter 2 tbsp. spoons
• Onion 2 heads
• Dry white wine 500 ml
• Tomatoes in their own juice 200 g
• Tomato juice 200 ml
• Dry chili 1 tsp
• Hmeli-suneli ½ teaspoon
• Ground coriander 1 tsp
• Ground black pepper taste
• Paprika ½ teaspoon
• Beef broth 500-700 ml
• Salt taste
• Salted cucumbers 2-3 pieces
• Cucumber pickle 50 ml
• Cilantro 1 bundle
• Garlic 2 cloves

Directions

1. Cut the beef into large cubes and fry in a mixture of two oils until brown in 7-10 minutes.
2. Peel the onion, cut into thin half rings and add to the meat. Fry for another 5-6 minutes.
3. Pour with white wine, bring the liquid to a boil. Reduce heat and simmer beef, covered, for 20-25 minutes, until tender.
4. Wine can be replaced with hot water.
5. Add the tomatoes, stir and simmer for 10-15 minutes.
6. Mix tomato juice with spices. Pour over the beef, stir and cook for 2-3 minutes, stirring occasionally.
7. Pour hot broth to the meat, add salt to taste. Peel the pickled cucumbers and cut into small cubes.
8. When the hodgepodge boils, add cucumbers and pickle, cook for 10-15 minutes over low heat.
9. Set aside 2-3 sprigs of cilantro for garnish, finely chop the rest of the greens. Peel the garlic and pass through a press.
10. Add cilantro, garlic and, if desired, cherry tomatoes to the hodgepodge. Stir and cook the soup for another 5-6 minutes.