A delicious Georgian soup from ” Kaukasis The Cookbook” by Olia Hercules.. Both the rice and the eggs are optional, but if you do use the eggs eat all the soup on the day of cooking.
Ingredients
- 50 g unsalted butter
- 2 potatoes peeled and roughly chopped
- 2 litres boiling water
- 2 tbsps mild olive oil
- 1 onion peeled and diced
- 2 carrots scrubbed and coarsely geated
- 1 green pepper cored, deseeded and sliced
- 1 red pepper cored, deseeded and sliced
- 2 large ripe tomatoes grated and skin discarded
- 70 g basmati rice optional
- a generous pinch chilli flakes
- 2 eggs, lightly beaten optional
- 2 small garlic cloves peeled and grated
- 1 bunch Tarragon leaves picked and chopped
- sea salt
Servings:
Instructions
- Heat the butter in a large saucepan and add the potatoes. Stir to coat in the butter then add the boiling water and a generous pinch of salt. Cook over a low heat for about 5 minutes then remove from the heat and set aside.
- Heat the oil in a frying pan, add the onion and cook for about 7 minutes until soft and starting to go golden . Add the carrots and cook for a further 3 minutes until they start to colour.
- Add the peppers and saute for a few minutes then add the tomatoes. Keep stirring from time to time so the mixture does not burn.
- Add the sauted vegetables and the rice ( if using) to the potatoes and stock. Cook for about 10 minutes until the rice and potatoes are tender.
- Lower the heat so that the suop is barely bubbling, add the chilli flakes and then gradually add the eggs ( if using), whisking them in thoroughly.
- Finally whisk in the garlic and add the tarragon. Serve immediately.
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this soup is an absolute gem! such a delicious elevation of simple ingredients. lthe grated carrot lends an elegant texture and sweetness. it’s so comforting.