Soup "Chanachi"

Ingredients for 4 servings:

• 500 g boneless soup meat, beef
• 3 potatoes
• 2 onions
• 2 tomatoes
• Parsley
• coriander
• dill
• 1 eggplant(s)
• 3 garlic cloves
• 1 tsp Asian sauce, sweet and hot
• salt and pepper
• Oil for frying

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Georgian cuisine

Peel the onions and slice into rings. Peel the potatoes and dice them. Wash the eggplant and cut them into bite-sized pieces. Wash and slice the tomatoes. Wash the parsley, coriander, and dill in the same way. Peel the garlic and chop everything finely. Place the meat in a saucepan with about three liters of water and simmer for about two hours. Once the cooking time is over, remove the meat, set the pot of broth aside, and cut the meat into bite-sized pieces. Heat the oil in a saucepan, lightly fry the meat, add the onions, and fry for another 2-3 minutes until golden brown. Pour in the broth and bring to a boil briefly. Add the potatoes, eggplant, and tomatoes to the pan, season with salt and pepper, and add the hot sauce. Let the soup simmer for another 20 minutes, until the potatoes are tender. Add the parsley, coriander, dill and garlic, stir and cook for another two minutes.