This is a Russian recipe (my first by the way), actually a Georgian recipe made with beef and walnuts. This is a great recipe for those cold winter days when you want the taste of several herbs and spices. Do you like Paprika? Yeah, it’s in there. Red Pepper Flaskes? Oh yeah.
Can I get a Hallelujah?
Typically, one would boil the beef. But I browned it first, and then let it cook in the beef stock.
- 8 cup beef stock
- 1 1/2 lb boneless lean beef, cut into 1-inch pieces
- 3 tbl butter
- 2 onions finely chopped
- Salt to taste
- 1 tbl flour
- 3 tbl tomato paste
- 1 can tomatoes – (16 oz) seeded, chopped
- 1/4 cup rice
- 1/2 tsp dried tarragon
- 1 1/2 tsp sweet Hungarian paprika
- 1/2 tsp hot pepper flakes
- 1/2 tsp ground coriander
- 1/4 tsp ground fenugreek
- 4 tbspns lemon juice
- 3 garlic cloves pressed or minced
- 1/4 walnut pieces crushed
- 1 cup chopped fresh herbs – (any mixture of tarragon, cilantro, basil, parsley, mint, or dill)
In large stock pot, bring beef broth to a simmer.
Heat a skillet and brown the beef, ensuring a bit of a brown crust on the outside of the meat. Place in the stock pot and bring to a boil. Skim off any foam that may appear atop of the stock during the boiling process. Drop the broth back down to a simmer(185 degrees F), cover and cook for 1 1/2 hours.
When the broth has been simmering for about an hour, bring out another stock pot (or Dutch Oven if you have one available), place over medium heat and melt the butter in it. Add the onions and cook until just translucent, about 10-13 minutes. Add the flour and stir in. Take 1/2 cup of the beef stock and add to the onions. Stir until flour and onions are well combined.
Stir in the tomato paste and the tomatoes. Whisk in the rest of the stock, add the rice, and simmer(185 degrees F), covered, for about 10 minutes. Do NOT add the meat to the stock as of yet. Set aside…in a warm oven (150 degrees F) if you do not wish the beef pieces to get cool.
Stir in the tarragon, paprika, pepper flakes, coriander, fenugreek, lemon juice, garlic, and walnuts to the soup. Simmer until rice is tender (20-30 minutes).
When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes. Stir in the remaining herbs and ladle into bowls.